_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper through cooking or processing
a. Glucose and fructose
b. Diphenylisatin
c. Soluble fiber
d. Vitamin C
e. Iron and potassium
d
Nutritional Science
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Which of the following vitamins helps bone health by regulating calcium and phosphorus?
A) vitamin K B) vitamin E C) choline D) vitamin D
Nutritional Science
The agency responsible for the safety of public water supplies in the U.S. is the:
a. FTC. b. EPA. c. FDA. d. USDA.
Nutritional Science
Describe the condition known as preeclampsia. What are its risk factors and what is known about its prevention?
What will be an ideal response?
Nutritional Science
Energy expenditure can be estimated by using
A) the Bomb Calorimeter. B) the Energy Exempt Equation. C) direct calorimetry using a metabolic chamber. D) the Benedict-Harris Equation.
Nutritional Science