51.Which of the following nutrients would be supplied in much greater amounts from whole-grain bread versus enriched bread?

a.zinc

b.folate

c.riboflavin

d.thiamin

52.Which vitamins are added to milk in Canada?

a.vitamin C and vitamin E

b.vitamin A and vitamin D

c.vitamin A and vitamin E

d.vitamin C and vitamin D

53.The most highly fortified foods on the market are which of the following products?

a.frozen dinners

b.imitation foods

c.enriched breads

d.breakfast cereals

54.Which of the following terms describes a food that contains physiologically active compounds that provide health benefits beyond their nutrient contributions?

a.imitation foods

b.substitute foods

c.pseudo foods

d.functional foods

55.Cooking a 220 gram raw steak will reduce the weight (grams) to approximately

a.125 grams

b.150 grams

c.170 grams

d.200 grams

56.Textured vegetable protein is usually made from which of the following sources?

a.soybeans

b.corn stalks

c.a mixture of legumes

d.cruciferous vegetables

57.Which of the following terms is used to describe a cut of meat having a low fat content?

a.end

b.loin

c.prime

d.choice

58.A person must choose his or her milk products carefully; otherwise, he or she will consume too much of which of the following two nutrients?

a.fat and vitamin D

b.sodium and vitamin A

c.calcium and vitamin A

d.sodium and fat

59.What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

a.faux food

b.pseudo food

c.imitation food

d.food substitute

60.Your friend Josie has difficulty in determining the accurate portion size of a steak when she goes to a restaurant.  Which one of the following pieces of advice would you give her regarding portion sizes?

a.The steak portion should be similar to a deck of cards.

b.The steak portion should be similar to a CD.

c.The steak portion should be similar to a baseball.

d.The steak portion should be similar to a hockey puck.