Nutrition: Concepts and Controversies
14th Edition
ISBN: 9781305886865
Author: Sizer, Frances , WHITNEY, Ellie
Publisher: Cengage Learning
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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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Characterize each feedstuff according to color, texture, particle size,
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pick one option
A nurse is providing nutritional instructions to a group of clients. The nurse should include that which of the following foods contains the highest level of thiamine per serving?
1 cup whole grain wheat flour
1 cup dried pears
1 hard-boiled eggs
1 cup brussel sprouts
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.
Chapter 4 Solutions
Nutrition: Concepts and Controversies
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