Which of the following is true if a product is a good source of whole grain? the ingredients list should list a whole grain as the first ingredient (e.g. 100% whole grain) if a whole grain is listed first, it should not be followed by a bunch of refined grains such as enriched flour. all of the above none of the above.

Which of the following is true if a product is a good source of whole grain? the ingredients list should list a whole grain as the first ingredient (e.g. 100% whole grain) if a whole grain is listed first, it should not be followed by a bunch of refined grains such as enriched flour. all of the above none of the above.

Ebk:Nutrition & Diet Therapy

10th Edition

ISBN:9780357391747

Author:DEBRUYNE

Publisher:DEBRUYNE

Chapter8: The Vitamins

Section: Chapter Questions

Problem 9SC

See similar textbooks

Similar questions

Why is boiling at standard temperature and pressure an inadequate method of processing for canned foods? It is a Multiple choice question. An image is attached
A recipe yields 75 servings (4 oz), and you want to adjust it to yield 50 servings (4 oz). One of the ingredients is flour: six oz are needed for the current recipe. How much flour will be needed for the converted recipe?
Using the IFIC and FDA resource guide, describe the purpose of each ingredient that is in the food product Whole grain oats Sugar Canola oil Rice flour Honey Brown sugar syrup Salt Baking soda Soy lecithin Natural flavor
All of the following agars are selective and/or differential, Except: Group of answer choices Mannitol salt agar MacConkey agar Eosin methylene blue agar phenylethyl alcohol agar Nutrient agar
Out of mackies of scotland honey comb milk chocolate with honey comb pieces, hersheys special dark chocolate candy zero sugar, and choc zero keto bark dark chocolate peppermint, of these 3 products which of the sweeteners are nutritive and which are nonnutritive?
What type of error will occur if starch is added too early in the Winkler analysis? A. Positive error since the starch will turn clear after the endpoint. B. Negative error since the starch will turn clear before the endpoint. C. Indeterminate error since the starch can turn clear before or after the endpoint D. No error will occur since the starch is a stable indicator
Which of the following is a fermentation of cheese? A. Lactic acid B. Ethanol C. Pyruvic acid D. Acetic acid
In the following cases, suggest the food composition which is being analyzed by the method. Would the food composition measured be 'overestimated' or 'underestimated'? Explain your answer briefly. (a.) Lowry method: the presence of reducing sugars; (b.) Phenol-sulphuric acid method: the presence of starch; (c.) GOPOD method: analysis under a wrong pH environment; (d.) 2,6-Dichloroindophenol titration: the presence of matrix of reducing agents.
Which of the following agents can change the shape of a protein? Check all that apply. A. Heat B. Changes in pH C. Detergents
We are running out of resources what practical way will you recommend for packaging milk and other canned food
Find FIVE processed or prepared foods or drinks, which are not desserts, or soda’s, that have an unexpected sugar content and answer the following for each; Food 1. Please identify what it is Type of food, Brand, Type of sweetener, Position of the sweetener in the ingredient list. For example “Water, sugar, flour….” would be second on the ingredient list.
What practical ways would you recommend for packing of milk and other canned foods