How is energy transferred to foods fried in deep-fat?
When food is deep-fat fried, it is submerged in fat and the water on the food surface vaporizes into the surrounding oil, which draws the moisture within the food toward the surface. A layer of steam forms around the food, preventing oil saturation; however, some oil is transferred into the food. The crust of the food browns due to the Maillard reaction and becomes larger and porous from the moisture leaving the food. Most of the oil absorbed remains in the crust and outer layers of the fried food. The inner portion of the food cooks through conduction rather than by direct contact with heated oil.
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Which statement describes a characteristic of hunger and behavior in children??
A) ?Children who fail to eat breakfast typically become hyperactive after eating lunch. B) ?The nutrient deficit arising from skipping breakfast is usually made up over the following 2 days. C) ?Children who eat nutritious breakfasts are absent from school less often than their friends who do not. D) ?Although breakfast-skippers show reduced attention spans, their scores on intelligence tests remain unaffected.
The majority of sodium in a typical diet comes from _____
a. salt added at the table b. salt added during cooking c. processed foods d. unprocessed natural foods
A male athlete consumes fortified breakfast cereal and two fortified energy bars each day. His vitamin intake most likely:
a. falls short of the DRI. b. meets (equals ~ 100% of) the DRI. c. exceeds the DRI by 2-3 times.
Which of the following results from reverse peristalsis?
a. Gas b. Choking c. Vomiting d. Diarrhea