Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
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Textbook Question
Chapter 10, Problem 10SC
All of the following statements concerning beer are correct except
- beer is poor in minerals
- beer is poor in vitamins
- beer causes fluid losses
- beer gets most of its calories from carbohydrates
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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.
Approximately what percentage of food is wasted?
Question 2Select one:
a.
20%
b.
33%
c.
75%
d.
90%
Which of the following is NOT one of the negative effects of food processing in the manufacturing of packaged foods?
Reduction in nutrient value of foods due to chemical decomposition.
Increased cost to consumer.
Addition of artificial chemicals.
Increased accessibility of calories to the body.
Addition of salts, sugars, and oils in large quantities.
Chapter 10 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
Ch. 10 - Prob. 1RQCh. 10 - Prob. 2RQCh. 10 - Prob. 3RQCh. 10 - Most of the time, the buyer is wasting his or her...Ch. 10 - Divide into two groups. One group will argue in...Ch. 10 - Prob. 1SCCh. 10 - The length of time a person must spend exercising...Ch. 10 - Prob. 3SCCh. 10 - To overload a muscle is never productive. T FCh. 10 - Prob. 5SC
Ch. 10 - Prob. 6SCCh. 10 - Prob. 7SCCh. 10 - Prob. 8SCCh. 10 - Prob. 9SCCh. 10 - All of the following statements concerning beer...Ch. 10 - Prob. 11SCCh. 10 - Prob. 12SCCh. 10 - Prob. 13SCCh. 10 - Prob. 14SCCh. 10 - Prob. 15SCCh. 10 - Prob. 16SCCh. 10 - Prob. 17SCCh. 10 - Prob. 18SCCh. 10 - Prob. 19SC
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- 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.arrow_forwardFood Science is: The study of the nature of food The study of the causes of the deterioration of food The study of the improvement of food for public consumption All of the above statements.arrow_forwardThe main source of added sugar in the diets of children and teens are _____________________. 100% fruit juices Soft drinks Flavored milks Sweetened fruit juicesarrow_forward
- What are some of the advantages and disadvantages of bottled water compared to tap water also what are some of the environmental impacts of the huge consumption of bottled water?arrow_forwarddescribe what happens to any undigested food or waste products.arrow_forwardif a person does not follow good dental hygiene practices, the debris becomes food for bacteria that live on teeth. As the bacteria metabolize ________, they produce ________ that damages tooth enamel and results in decay. Multiple Choice carbohydrate; amylase carbohydrate; acid fructose; amylase alcohol; dehydrogenasearrow_forward
- What is the difference between bottled water and tap water?arrow_forwardPredict the nutrients present in the following food samples. Write POSITIVE if the nutrient is present and NEGATIVE if it is absent. Food sample(s) calcium carbohydrate protein fat Cooked rice Dried dilis Cooked egg white Cooked egg yolk Potatoarrow_forwardHow many calories per gram does alcohol have? 6 7 8 9arrow_forward
- There are three areas food is stored in most homes. For each area, describe the ideal conditions for proper food storage, (temperature, general guidelines for storing food). Cupboard / Pantry (Room Temperature Storage) Refrigerator (Cold Storage) Freezer (Long - term Storage)arrow_forwardSpoilage of canned foods stored at high temperatures, accompanied by gas production, is -thermophilic anaerobic spoilage -spoilage by mesophilic bacteria -putrefactive anaerobic spoilage -flat sour spoilagearrow_forward
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