Phytochemical - Study guides, Class notes & Summaries

Jean Inman: Domain I Principles of Dietetics, Questions and answers, rated A+ F/V: Crispiness (state of turgor) is d/t - -Osmotic pressure of water-filled vacuoles F/V: How is aging delayed in apples? - -Apples are stored in a controlled atmosphere with reduced O2 F/V: Climacteric Fruits - -Ripen post-harvest - peach, pear, banana, apple, tomato F/V: Non-Climacteric Fruits - -Best when ripened before harvest - grapes, melon, citrus F/V: What two F/V should be washed right before ser...

CDR Exam Domain I Questions and Answers 100% Verified and Updated 2024 Pheophytin - Answer- Olive green in acid Chlorophyllin - Answer- bright green in alkaline What happens when you add baking soda to green beans - Answer- Turns them bright green but makes them mushy from cellulose being broken down Lycopenes - Answer- Carotenoid; contribute to red color in tomatoes and watermelon and overtones in apricots act as antioxidant, phytochemical (prostate cancer) Anthocyanins in acid - Answe...

CDR Exam Domain I Questions and Answers 100% Verified and Updated 2024 Pheophytin - Answer- Olive green in acid Chlorophyllin - Answer- bright green in alkaline What happens when you add baking soda to green beans - Answer- Turns them bright green but makes them mushy from cellulose being broken down Lycopenes - Answer- Carotenoid; contribute to red color in tomatoes and watermelon and overtones in apricots act as antioxidant, phytochemical (prostate cancer) Anthocyanins in acid - Answe...

HNF 150 Exam 1 Questions With 100% Verified Answers Whole Foods - answerFoods that have been processed or refined as little as possible and is free from additives or other artificial substances. Ex. milk and milk products, meats and similar foods such as fish and poultry, vegetables, fruits and grains Processed Foods - answerFoods subjected to any process, such as milling, alteration of texture, addition of additives, cooking or others. Six classes of nutrients - answerVitamins, minerals...

FPGEE. Pharmacognosy and Dietary Supplements Questions and Answers 2024 DSHEA (Dietary Supplement Health and Education Act) -DSHEA characterized vitamins, minerals, and botanical extracts as dietary supplements. -A dietary supplement, as defined by DSHEA, is "a product (other than tobacco) added to the total diet that contains at least one of the following ingredients: a vitamin, mineral, herb or botanical, amino acid, metabolite, extract, or combination of any ingredient described previousl...

Define a Phytochemical - answer-Extremely diverse group of substances that share three features, they are organic, found in plant food and they are not vitamins (not essential). Six Diseases that a high fibre diet helps prevent - answer-Colon Cancer Constipation Diverticulitis Hemorrhoids Gallstones Appendicitis How does a high fibre diet prevent disease - answer--Increases fecal bulk and speeds up transit time through the digestive system so harmful substances aren't allowed to sit th...

RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1, Rated A+ Fruits and veggies: what is crispness due to? - -osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - -ethylene gas chlorophyll + acid/heat = - -pheophytin Chlorophyll + alkaline = - -chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - -true alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange pigments - ...

Jean Inman Domain I. Questions and answers, rated A+ Crispness is due to? - -osmotic pressure of water filled vacuoles What accelerates the ripening of fruits during storage? - -ethylene gas How do you delay aging in apples? - -Store in controlled atmosphere (reduced oxygen) Climacteric fruits ripen - -post harvest Non-climacteric fruits ripen - -ripen before harvest Examples of climacteric fruits - -pear, peach, banana, apple, tomatoes Examples of non-climacteric fruits - -grapes, melo...

TEST BANK FOR NUTRITION: CONCEPTS AND CONTROVERSIES 5TH EDITION BY FRANCES SIZER, ELLIE WHITNEY, LEONARD PICHÉ | ALL CHAPTERS | LATEST GUIDE A+. Table of Contents Chapter 1: Food Choices and Human Health Chapter 2: Nutrition Tools – Standards and Guidelines Chapter 3: The Remarkable Body Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen and Fibre Chapter 5: The Lipids: Fats, Oil, Phospholipids, and Sterols Chapter 6: The Proteins and Amino Acids Chapter 7: The Vitamins Chapter 8:...

NSC101 Chapter 2 Test Questions with Answers Graded A+ Which of the following is found on food labels? - Answer-Daily Values True/False: By law, food labels must name the ingredients in descending order of predominance by weight and in ordinary language. - Answer-True True/False: To be labeled as "low-fat" a food must contain 3 grams of fat or less per serving - Answer-True True/False: One way to evaluate any diet is to compare the total food servings that it provides from each food ...