Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Question
Chapter 1, Problem 9SC
Summary Introduction
Introduction:
Any food which is subjected to any kind of processing such as the addition of additives, cooking, alteration in texture or milling is known as processed foods.
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Students have asked these similar questions
Which of the following food has the highest satiety value?
A. Fiber
B. Carbohydrate
C. Proteins
D. Fats
Which of the following are substances in plant foods that are not absorbed by the body?
A. Simple sugars
B. Disaccharides
C. Starch
D. Dietary fiber
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
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