41.Which nutrient makes up most of the endosperm section of grains such as wheat and rice?

a.fat

b.fibre

c.starch

d.protein

42.The part of the grain that remains after being refined is which of the following?

a.bran

b.germ

c.husk

d.endosperm

43.Which of the following breads has the highest fibre content?

a.white

b.refined

c.enriched

d.whole-grain

44.Approximately what minimum percentage of all grains consumed by a person should be whole grains?

a.20 percent

b.35 percent

c.50 percent

d.100 percent

45.Which one of the following is a characteristic of an enriched grain product?

a.It has all of the added nutrients listed on the label.

b.It has the fibre restored from the refining procedure.

c.It has virtually all the nutrients restored from refining procedure.

d.It has only 4 vitamins and 4 minerals added by the food manufacturer.

46.Which one is a characteristic standard regarding the process of the nutrient enrichment of flours in Canada?

a.Enriched flours contain calcium and iron.

b.Fibre levels must be similar to those in the whole grains.

c.Enrichment is not mandatory in Canada.

d.Thiamin and riboflavin are added in amounts exceeding their levels in the whole grain.

47.What mineral is added to refined flours in the enrichment process?

a.iron

b.iodine

c.calcium

d.magnesium

48.Which of the following product labels always denotes a whole-grain product?

a.multi-grain

b.100 percent wheat

c.whole-wheat

d.stone-ground

49.The mandatory enrichment of grain products in Canada was initiated in which decade?

a.1870s

b.1890s

c.1970s

d.1990s

50.Which nutrient was added to the enrichment process in 1998 in order to help to prevent some birth defects?

a.folic acid

b.pantothenic acid

c.ascorbic acid

d.citric acid