Textured vegetable protein is usually made from ____.
a. soybeans
b. corn stalks
c. a mixture of legumes
d. cruciferous vegetables
e. dark green, red, and orange vegetables
Q. 2The enrichment of grain products in the United States was initiated in the ____.
a. 1880s
b. 1900s
c. 1920s
d. 1940s
e. 1960s
Q. 3The most highly fortified foods on the market are ____.
a. frozen dinners
b. imitation foods
c. enriched breads
d. breakfast cereals
e. canned fruits and vegetables
Q. 4Which nutrient is used to enrich grains?
a. zinc
b. folate
c. protein
d. calcium
e. sodium
Q. 5Which characteristic best describes enriched grain products?
a. They have all of the added nutrients listed on the label.
b. They have the fiber restored from the refining procedure.
c. They have virtually all the nutrients restored from refining procedure.
d. They have only 4 vitamins and 4 minerals added by the food manufacturer.
e. They are typically low in calories.
Q. 6What mineral is added to refined flours in the enrichment process?
a. iron
b. iodine
c. calcium
d. magnesium
e. copper
Q. 7Which product label always denotes a whole-grain product?
a
b. multi-grain
100 wheat
c. whole-wheat
d. stone-ground
e. high fiber
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