The bioavailability of vitamins in food ____.
a. depends on many factors, such as how the food was prepared
b. is easy to determine
c. refers to a vitamin’s molecular structure
d. refers to the number of neutrons in the cells of vitamins
e. is the ratio of vitamin intake to calorie intake
Answer: A
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________ cholesterol is sometimes called the "good" cholesterol because higher levels of this lipoprotein are associated with lower risk for cardiovascular disease.
A. LDL B. HDL
Overt nutrient deficiencies are now rare in the United States.
a. true b. false
Which of the following vitamins does not act as an antioxidant?
A) Vitamin E B) Vitamin C C) Folate D) Beta-carotene
Ultrapasteurization is a process in which a milk product is heated to temperatures up to _____ degrees F for 0.01 to 15 seconds
a. 260 b. 280 c. 300 d. 340