A) trace minerals
B) major minerals
C) water-soluble vitamins
D) fat-soluble vitamins
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Multiple Choice
A) 3 months
B) 6 months
C) 12 months
D) 24 months
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True/False
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Multiple Choice
A) 10
B) 100
C) 200
D) 2000
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Multiple Choice
A) leafy, green vegetables, such as spinach
B) milk and dairy products
C) wheat grain fibers
D) liver and other organ meats
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Multiple Choice
A) thiamin
B) vitamin E
C) vitamin C
D) niacin
Learning Outcome: 12.04 Describe vitamin and mineral absorption, transport, and storage.
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Multiple Choice
A) viruses
B) radiation
C) dietary fat
D) All of these factors may increase cancer risk.
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Multiple Choice
A) meats, fish, and poultry
B) milk and dairy products
C) carrots, celery, and squash
D) enriched breads and cereals
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Multiple Choice
A) Citrus fruits and vegetables
B) Milk and dairy products
C) Beef, poultry, seafood
D) Breads and cereals
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True/False
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True/False
Correct Answer
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Short Answer
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Short Answer
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Multiple Choice
A) the loss of minerals from the vegetable into the boiling water
B) the loss of the mineral iron from the vegetable into the cooking equipment
C) the destruction of minerals in the vegetable by sanitizing solutions
D) the loss of minerals due to added flavor enhancers
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True/False
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Multiple Choice
A) thiamin, niacin, biotin, panthothenic acid, and magnesium
B) thiamin, niacin, vitamin K, vitamin E, and magnesium
C) biotin, riboflavin, vitamin C, vitamin E, and iron
D) biotin, riboflavin, vitamin C, vitamin K, and iron
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Multiple Choice
A) all of the B vitamins
B) vitamin C, pantothenic acid, folic acid, and zinc
C) thiamin, riboflavin, niacin, folic acid, and iron
D) vitamin B-6, folic acid, vitamin B-12, and iron
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