1.) INGREDIENTS: HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO-AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR. a.) What macronutrient provides the most calories in this product? b.) Is this product considered any type of chocolate? Why or why not?

What is the difference between flaky and puff pastry? Discuss.

Why excessive salt or sugar are added to pickles and jams?

Select all of the following foods that are good dietary sources of carbohydrates. 26 eBook butter and granola chicken fish margarine References apples, pears, and corn, broccoli, and whole-grain bread vegetable oil oranges tomatoes eggs oatmeal starchy potatoes cheeses

Please help me

1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition Class

What is the importance of Golden Rice, explain briefly.

Which of the following statements about the autographs is incorrect?a) They store carbohydrates in the form of starch.b) They constitute the first trophy level in food chains.c) They convert and water into carbohydrates in the absence of sunlight.d) They synthesize carbohydrates from and water in the presence of sunlight &chlorophyll.

A food scientist is developing a new and improved cereal bar. She consults with you to ask in what order the ingredients should be listed on the food label. The ingredients are: sugar: 30 g, puffed wheat: 28 g, dry milk powder: 5 g, red food coloring: 35 mg, salt: 2 g. What is the appropriate order in which to list these ingredients on the food label?​

Please explain what happened when improved milling made it possible to remove the dark, heavy germ and bran from the wheat kernel.  Include the nutritional implications and the government’s role.