![Nutrition: Concepts and Controversies](https://www.bartleby.com/isbn_cover_images/9781305886865/9781305886865_largeCoverImage.gif)
Nutrition: Concepts and Controversies
14th Edition
ISBN: 9781305886865
Author: Sizer, Frances , WHITNEY, Ellie
Publisher: Cengage Learning
expand_more
expand_more
format_list_bulleted
Question
Chapter 2, Problem 18SC
Summary Introduction
To determine:
Whether phytochemicals are safe to consume in large amounts as natural constituents of foods.
Introduction:
Phytochemicals are non-nutritive plant chemicals, which contain disease-preventing protective compounds. These nutrients, when taken in proper amount, are beneficial for the health.
Expert Solution & Answer
![Check Mark](/static/check-mark.png)
Want to see the full answer?
Check out a sample textbook solution![Blurred answer](/static/blurred-answer.jpg)
Students have asked these similar questions
Essential Plant Nutrients
Chemical
Chemical forms absorbed
Element
symbol
by crop plants
Primary Nutrients
Nitrogen
Potassium
Phosphorus
Secondary Nutrients
Calicium
Magnesium
Sulfur
Micronutrients
Boron
Chlorine
Copper
Iron
Manganese
Molybdenum
Nickel
Zinc
Explain the following functional properties indicating the macronutrients which exhibits such functionalities and how they can be applied in food product development.
dextrinisation
caramelisation
preserving
gelation
denaturation
coagulation
shortening
plasticity
aeration
retention of moisture
gelatinisation
Explain the coconut water processing chain and how it may impact the quality and safety of the product.
Chapter 2 Solutions
Nutrition: Concepts and Controversies
Knowledge Booster
Similar questions
- Mark all the correct answers with regards to plant nutrition: -Sulfur fertilizers are irrelevant in increasing crop yields -Gypsum is the most commonly used soil S amendment -Potassium sulfate should not be applied in alkaline soils In organic farming, legumes need to be added as cover crops, cash crops, intercroping or green manures -High SOM will certainly have S sufficiency to crops -Most soil N is stored as soil organic matter -Only low organic matter soils have S deficciency -Inorganic N fertilizer are the only way to balance soil N fertility _Free living diazotrophs can sustain crop N nutritionarrow_forwardWhole food sources represent the best bioavailability of phytochemicals in the diet as opposed to supplemental phytochemical sources that have been altered or chemically purified. 1. True 2. Falsearrow_forwardis water a nutrient? Support your answer with examples. A X₂ B I U I ✓ C DC 0arrow_forward
- P food nutriology .pdf English O File | C:/Users/admin/Desktop/all%20class/food%20nutriology%203.pdf of 11 + O Page view | A Read aloud V Draw 9 Highlight O Erase 3. Legumes are a particularly nutritious choice among protein-rich foods because they also provide A. vitamin C and vitamin E. B. fiber. C. B vitamins, iron, and other minerals. D. b and c. 4. A vegetarian diet planner should be sure to include sources of A. carbohydrate. B. vitamin C. C. vitamin B12. D. vitamin E. 5. Which of the following is not one of the ways fats are useful in foods? A. Fats contribute to the taste and smell of foods. B. Fats carry fat-soluble vitamins. C. Fats provide a low-calorie source of energy compared to carbohydrates. D. Fats provide essential fatty acids. 6. Saturation refers to A. the ability of a fat to penetrate a barrier, such as paper. B. whether or not a fatty acid chain is holding all of the hydrogen atoms it can hold. C. the characteristic of pleasing flavor and aroma. D. the fattening…arrow_forwardCharacterize each feedstuff according to color, texture, particle size, and shape. FEEDSTUFF COLOR TEXTURE PARTICLE SIZE SHAPE A. Feed supplements Dicalcium phosphate Limestone Oyster shell Salt Cobalt Zinc Vitamin B1 Vitamin B2 Vitamin C Vitamin A Palmitate powder Colors – yellow, white, slightly yellow, brown, dark brown, reddish brown, brown to golden brown, reddish black, light tan, light brown, grayish brown, off-white, beige, greenish brown, bright yellow, light yellow, golden yellow, yellowish brown, yellowish white, cream, clear liquid, dark yellow, pale yellow, off-white, green, graying green, speckled, black. Texture – fine, coarse, smooth, rough Particle size – fine, powdery, dusty, gritty, or absolute size (e.g. mm) Shape – spindle, tooth-shape, flaky, rounded, oval, blunt.arrow_forwardWhat is the effect of sugar in jelly and jam production. Provide a good refences.arrow_forward
- Explain the following functional properties, indicating the macronutrient which exhibit such functionalities anf how they can be applied in food product development. DextrinisationCaramelisationPreserving RelationDenaturationCoagulation Shortening Plasticity AerationRetention of moisture Gelatinisationarrow_forwardPhytochemicals are included in all of the following food groups except: Blueberries Hot pepper Turmeric Milkarrow_forwardMacronutrients are measured in: Grams Milligrams Mole Caloriesarrow_forward
- Define the terms essential and bioavailable Give an example of two essential macronutrients List 2 nutrients/chemicals that decrease the bioavailability of iron 2 nutrients/chemicals that decrease the bioavailability of calciumarrow_forwardRead the following article. ASK MR. GREEN: Organic Produce versus Nonorganic Produce Dear Mr. Green: Lately I see more and more "organic" fruits and vegetables in the supermarkets. I'm confused. Often the organic apples or strawberries aren't as red or as large as the other ones. They sometimes have spots or insect holes. And organic produce can cost three times as much as other produce! So, tell me, what exactly are organic fruits and vegetables? And why are they so expensive? Confused Shopper Now Read Mr. Green's answer. Dear Confused Shopper, You're right. Sometimes organic produce doesn't look as nice as nonorganic produce, and it generally costs up to 50 percent more. Let me explain why. Since about 1950, farmers have used chemicals to grow their fruits and vegetables. They use pesticides to kill insects that eat their plants. They use herbicides to kill the weeds that kill their plants. These chemicals are a great help to farmers. By using them, farmers can grow more produce on…arrow_forward
arrow_back_ios
arrow_forward_ios
Recommended textbooks for you
- Nutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks Cole
- Biology: The Dynamic Science (MindTap Course List)BiologyISBN:9781305389892Author:Peter J. Russell, Paul E. Hertz, Beverly McMillanPublisher:Cengage Learning
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305627994/9781305627994_smallCoverImage.gif)
Nutrition: Concepts and Controversies - Standalo...
Health & Nutrition
ISBN:9781305627994
Author:Frances Sizer, Ellie Whitney
Publisher:Brooks Cole
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305389892/9781305389892_smallCoverImage.gif)
Biology: The Dynamic Science (MindTap Course List)
Biology
ISBN:9781305389892
Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan
Publisher:Cengage Learning