Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 12, Problem 15SC
Summary Introduction
Concept Introduction:
Incidental food additives are those which are not added intentionally. They can get into the food during the process of processing the food or packing it or storing it. For example, glue, tape, glass, etc. Although they don’t harm the food but if consumed they can cause choking and cut the throat also.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
The order of additives on a product label is by:
a. caloric index
b. production expense
c. prevalence in the product
d. toxicity level
about microorganims
a. How are microorganisms beneficial in the food industry?
b. Use of Microbes for Improving Food Safety and Quality
c. How do you ensure the microbial safety of the food industry?
Canada’s food guide advocates for the consumption of nutrient dense foods, described by which of the following statements?
Question 29 options:
a)
Foods able to be labeled with a nutritional claim
b)
Foods that contain a balance of carbohydrates, proteins and fats
c)
Foods that are high in nutrients and lower in calories
d)
Foods shown to reduce certain prevalent diseases
Chapter 12 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
Ch. 12 - Prob. 1RQCh. 12 - Prob. 2RQCh. 12 - Prob. 3RQCh. 12 - Prob. 1CTCh. 12 - Outline possible motivations of industry growers,...Ch. 12 - Prob. 1SCCh. 12 - Prob. 2SCCh. 12 - Prob. 3SCCh. 12 - Prob. 4SCCh. 12 - Prob. 5SC
Ch. 12 - Prob. 6SCCh. 12 - Infants under one year of age should never be fed...Ch. 12 - Which of the following is correct concerning...Ch. 12 - Irradiation can a. destroy vitamins. b. sterilize...Ch. 12 - Prob. 10SCCh. 12 - It is possible to eliminate all toxins from your...Ch. 12 - Prob. 12SCCh. 12 - Prob. 13SCCh. 12 - Compared with conventionally grown produce,...Ch. 12 - Prob. 15SCCh. 12 - Prob. 16SCCh. 12 - Prob. 17SCCh. 12 - Prob. 18SCCh. 12 - Prob. 19SCCh. 12 - Prob. 20SC
Knowledge Booster
Learn more about
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
- Discuss food additives. Compare negative and positive aspects of using food additive please explain in very detailarrow_forwardThe majority of foodborne illnesses are a result of which of the following? improper handling foods by the consumer improper handling of foods in restaurants or food service settings improper processing of foods by the manufacture all of abovearrow_forwardIdentify chemical reactions involved in food preparation and preservation. Explain how these processes impact life and the environment. Discuss how their rates can be controlled to either enhance their beneficial effects or lessen their adverse effects.arrow_forward
- The USDA Food Patterns recommends that a healthful diet contains food from which of the following group? A. Starches, meats, vegetables, fruits, milk, and fats B. Carbohydrates, fats, and proteins C. Grains, vegetables, fruits, dairy, and protein D. Nuts and legumes, carbohydrates, fats, and dairyarrow_forwarda.) Food quality related the concepts of: b.) Food safety dictates that:arrow_forward10. When handling fresh fruit, the best time to wash hands isA) before eating.B) after eating.C) when they feel sticky.D) when seeds are present.11. The USDA, the FDA, the EPA areA) government agencies which regulate food labels.B) involved in food safety.C) responsibility for issuing health advisories for other countries. D) the regulating agencies for prescription and over-the-counter medications.12. Which of the following substances is most likely to cause foodborne illness?A) intentional and unintentional additivesB) peeled fruitC) peeled vegetablesD) pasteurized milkarrow_forward
- Growth of bacteria in or on food can be retarded (slowed/stopped) by: a. the process of making “extra sharp” cheddar cheese b. the process of converting sugars and starches into ethanol (ethyl alcohol) c. acidifying food by production of lactic acid d. the process of making kimchi e. freezing the foodarrow_forwarda. Explain how osmotic pressure and pH are used in preserving foods.b. What effects do they have on microbes?arrow_forward| 4. Explain the following table in detail.? One by One food source explain in detail with respect to I th Fluoride Content.? Food Fluoride Content (ppm on dry basis) Milk 0.04–0.55 Meats 0.01–7.7 Fish 0.10–24.0 Cheese 0.13–1.62 Butter 0.4–1.50 Rice and peas 10.0 Cereal and cereal products Vegetables and tubers 0.10–0.20 0.10–2.05 Citrus fruits 0.04–0.36 Sugar 0.10–0.32 Coffee 0.2–1.6 Tea infusion 0.1–2.0 Instant (solution) 0.2arrow_forward
- ACROSS 1. Chronological steps which are followed to ensure research is conducted properly. 2. Educated guess. 3. Amounts of selected nutrients considered adequate to meet the known nutrient needs of practically all healthy people. 4. The process of heating foods to kill microorganisms. 5. Prohibits the intentional addition to foods any compound that has been shown to cause cancer in animals or humans at any dose. 6. A disease or condition that develops very rapidly. 7. Federal agency responsible for regulating pesticides & establishing water quality standards. 8. Federal agency responsible for enforcing standards for the wholesomeness and quality of meat, poultry and eggs produced in the U.S. 9. Any substance capable of producing injury at some level of intake. 10. Prevents biased results. 11. Illnesses resulting from the ingestion of bacterially produced toxins. 12. A panel of scientists who evaluate research studies to ensure that the scientific method was followed. 13. A parasite…arrow_forwardFood poisoning is caused by eating contaminated food. How can it be prevented? A. Cooking meat and poultry thoroughly B. Washing fruits and vegetables before eating or cooking them C. Storing food properly D. All of the abovearrow_forwarda. What are the differences and similarities between seasoning and condiment. Give 3 examples each.b. What are the safety issues that should be considered while buying and cooking meat dishes?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:CengageNutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks Cole
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage
Nutrition: Concepts and Controversies - Standalo...
Health & Nutrition
ISBN:9781305627994
Author:Frances Sizer, Ellie Whitney
Publisher:Brooks Cole