Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Chapter 12, Problem 15SC
Summary Introduction
Concept Introduction:
Incidental food additives are those which are not added intentionally. They can get into the food during the process of processing the food or packing it or storing it. For example, glue, tape, glass, etc. Although they don’t harm the food but if consumed they can cause choking and cut the throat also.
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Chapter 12 Solutions
Nutrition
Ch. 12 - Prob. 1RQCh. 12 - Prob. 2RQCh. 12 - Prob. 3RQCh. 12 - Prob. 1SCCh. 12 - Prob. 2SCCh. 12 - Prob. 3SCCh. 12 - Prob. 4SCCh. 12 - Prob. 5SCCh. 12 - Prob. 6SCCh. 12 - Infants under one year of age should never be fed...
Ch. 12 - Which of the following is correct concerning...Ch. 12 - Irradiation can a. destroy vitamins. b. sterilize...Ch. 12 - Prob. 10SCCh. 12 - It is possible to eliminate all toxins from your...Ch. 12 - Prob. 12SCCh. 12 - Prob. 13SCCh. 12 - Compared with conventionally grown produce,...Ch. 12 - Prob. 15SCCh. 12 - Prob. 16SCCh. 12 - Prob. 17SCCh. 12 - Prob. 18SCCh. 12 - Prob. 19SCCh. 12 - Prob. 20SCCh. 12 - Prob. 1CTCh. 12 - Suggest possible motivations of Industry, growers,...
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- Odour, freshness and taste of food can be measured by using ________.a) Bio-Chips b) Bio-sensor c) Biotic signals d) Bio-technologyarrow_forwarddescribe what happens to any undigested food or waste products.arrow_forwardGrowth of bacteria in or on food can be retarded (slowed/stopped) by: a. the process of making “extra sharp” cheddar cheese b. the process of converting sugars and starches into ethanol (ethyl alcohol) c. acidifying food by production of lactic acid d. the process of making kimchi e. freezing the foodarrow_forward
- 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.arrow_forwardDescribe the major ways that microbes are involved with food.arrow_forwardWhich of the following practices allow humans to preserve food for long periods of time at room temperature: a. salting food b. drying food c. leavening food d. unleavened food e. pickling foodarrow_forward
- The aw of a food product reflects which of the following?a) Acidity of the foodb) Presence of antimicrobial constituents such as lysozymec) Amount of water availabled) Storage atmospheree) Nutrient contentarrow_forwardAll of the following are routinely used to preserve foods excepta) high concentrations of sugar.b) high concentrations of salt.c) benzoic acid.d) freezing.e) ethylene oxide.arrow_forwardEnumerate at least three (3) importance of nutrients. Differentiate macronutrients and micronutrients. Provide three (3) examples of each. Provide a chemical test to detect the presence of the following: a.) carbohydrates b.) proteins c.) fats d.) calciumarrow_forward
- An organic nutrient essential to an organism’s metabolism thatcannot be synthesized itself is termed a/ana. trace element b. micronutrient c. growth factor d. mineralarrow_forwardThe primary nutrients are: A) Water B) protein, carbohydrates, and Fats C) Trace Elements D) Vitamins arrow_forwarddescribe the microbial spoilage and non microbial spoilage in the foodarrow_forward
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