Exam 3: Menus and Recipes

Labelling regulations stipulate that a food cannot be listed as a source of a nutrient unless it contains at least __________ of the recommended daily intake of that nutrient.

What are the dangers of hydrogenated food products?

Vitamins are essential and noncaloric;they are needed in small amounts.

If fibre is indigestible,why is it still important to overall health?

What is the building block of proteins?

Where are polyunsaturated fats most often found?

Lipids,like carbohydrates,are composed of carbon,hydrogen,and oxygen.

Which of the following is not a source of vitamin D?

Minerals are important to good health because they:

There are several salt alternatives a cook might use to lower sodium content and enhance flavour.List three of these.

Proteins contribute to the immune system by providing antibodies.

Nutrients that must be obtained from food because the body does not produce them in sufficient quantities are referred to as __________ __________.

The type of fat found mainly in animal products is referred to as ____________.

Margarine contains cholesterol.

What is the number of calories supplied by 1 gram of fat?

Simple carbohydrates include sugars referred to as _________ and double sugars referred to as __________.

The CFIA has established product label requirements that include:

__________ and __________fats come primarily from plants.

What are simple carbohydrates?

Vitamin D promotes the absorption of calcium.