The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product.
Answer the following statement true (T) or false (F)
True
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Why did the DRI committee not set an Upper Level for fiber?
a. A body can never have enough high-fiber foods. b. High-fiber foods are so filling, they are not likely to be eaten in excess. c. There are no consequences to an abundance of high-fiber foods. d. Fiber benefits everyone’s GI tract, so the more fiber, the healthier the digestive system. e. There was not enough evidence regarding fibers effects on health.
The absorption of which of the following vitamins is most affected by the disorder atrophic gastritis?
a. Choline b. Vitamin C c. Vitamin B12 d. Pantothenic acid e. Vitamin E
Which of the following substances is an antioxidant and may lower deaths from certain types of cancer?
A) chromium B) iron C) selenium D) calcium
Changes in hydration, as well as diarrhea due to illness, affect nutrition status primarily by ____.?
A) ?reducing nutrient and food intake B) ?altering metabolism and excretion C) ?impairing digestion and absorption D) ?impairing cognition