Which of the following would be LEAST likely to affect the bioavailability of a nutrient in a food?
a. cooking or chopping the food
b. other foods consumed with the nutrient
c. the food source of the nutrient
d. the type of material (ceramic, plastic, metal, etc.) the food is served on
Ans: d. the type of material (ceramic, plastic, metal, etc.) the food is served on
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Fruits are
a. aggregates of blossoms that form seeds. b. any part of an edible plant. c. ripened nuts and seeds of plants. d. ripened ovaries and adjacent parts of a plant's flowers. e. edible plants or parts of plants eaten as desserts.
During conching the chocolate's characteristic flavor and consistency are developed
Indicate whether the statement is true or false
The answer to question #48 was chosen because:
a. excluding valine, isoleucine, and leucine prevents toxic byproduct buildup. b. increased calories, protein, and fats are needed. c. the amino acids will be absorbed better if extensively broken down. d. MCT oil is easier to digest and provides more calories. e. a standard formula with rice has an increased thickness to lower the risk of choking.
In 1999, the percentage of RDs who reported that they worked in "food and nutrition management" was: a. 12.2%
b. 94.3%. c. 76.9%. d. 21.6%.