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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Chapter 4, Problem 3RQ
Summary Introduction
Introduction:
Various kinds of breads are found in the market and are produced by different manufacturers. Some of them produce bread form refined wheat flour or other refined grains. These breads also contain fiber, so the packet may show the tag of high fiber. But these breads are not produced from whole grain. High fiber bread may not contain dangerous chemicals. It is not necessary that high fiber labeled bread must be prepared from whole grain.
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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.
Phenol red broth consists of standard ingredients to which a single ______ can be added.
carbohydrate
protein
enzyme
bacterium
This is the major constituent of most foods. It influences the structure, the appearance, taste of food and their susceptibility to degradation.
a. carbohydrates
b. water
c. moisture
Chapter 4 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- _____ are a good source of soluble fiber. a. Lean meats c. Whole grains b. Dairy products d. Vegetable oilsarrow_forwardDrying as a method of food preservation examples of food the can be preserved using such method (at least 3) examples of food the CANNOT or SHOULD NOT be preserved using such method Important factors to consider when using such methodarrow_forwardAccording to the Dietary Guidelines, at least ______________ (ratio or percent) of the recommended grain servings consumed should be whole grains.arrow_forward
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