MATCHING
a.Sodium-free
b.40
c.45
d.125 mL
e.125 mL
f.CFIA
g.Bran
h.Iron
i.Chapati
j.Soybeans
k.Green peas
l.Balance
m.Vitamin B12
n.Vitamin A
o.Endosperm
p.Nutrient density
q.Sodium and hypertension
r.Antioxidants and heart disease
s.Margarine containing plant sterols
t.Orange juice containing added calcium
-Health claim NOT allowed on food labels without a disclaimer
Correct Answer:
Verified
Q86: MATCHING
-Commonly used to make textured vegetable protein
A)5
B)40
C)78
D)1/2
Q87: MATCHING
-Part of grain containing most of the
Q87: MATCHING
-Nutrient commonly added in soy milk fortification
Q96: MATCHING
-Nutrient commonly added in cow's milk fortification
Q101: MATCHING
a.Sodium-free
b.40
c.45
d.125 mL
e.125 mL
f.CFIA
g.Bran
h.Iron
i.Chapati
j.Soybeans
k.Green peas
l.Balance
m.Vitamin B12
n.Vitamin A
o.Endosperm
p.Nutrient density
q.Sodium
Q104: MATCHING
a.Sodium-free
b.40
c.45
d.125 mL
e.125 mL
f.CFIA
g.Bran
h.Iron
i.Chapati
j.Soybeans
k.Green peas
l.Balance
m.Vitamin B12
n.Vitamin A
o.Endosperm
p.Nutrient density
q.Sodium
Q105: MATCHING
a.Sodium-free
b.40
c.45
d.125 mL
e.125 mL
f.CFIA
g.Bran
h.Iron
i.Chapati
j.Soybeans
k.Green peas
l.Balance
m.Vitamin B12
n.Vitamin A
o.Endosperm
p.Nutrient density
q.Sodium
Q107: List and discuss the significance of 6
Q108: Discuss the disadvantages inherent in using Canada's
Q109: Discuss the meaning, significance, and utility of
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