
Introduction to Fundamental of Food
Authored by Hajar Mohamad
Other
University
Used 3+ times

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11 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which of the following is NOT the determinant of palatability?
Aroma
Price
Taste
Appearance
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
These nutrients are sugars or starches that provide energy for all the cells and tissues. These nutrients refer to
Proteins
Carbohydrates
Fats
Vitamins
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Food such as brown rice, whole meal bread and oats are the example of
Simple carbohydrates
Water soluble vitamins
Complex carbohydrates
Fat soluble vitamins
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Ensuring the growth and development of muscles, bones, hair, and skin
and forming antibodies, hormones, and other essential substances are the functions of
Carbohydrates
Proteins
Fats
Minerals
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Supply energy to the body in highly concentrated form
and act as carriers of fat-soluble vitamins are the functions of
Carbohydrates
Proteins
Fats
Minerals
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Ensuring metabolism and other cell functions, digestion, delivery of nutrients, removal of waste, temperature regulation, and lubrication and cushioning of joints and tissues are the functions of
Carbohydrates
Proteins
Fats
Water
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
Which of the following is water soluble vitamin?
Vitamin A
Vitamin B
Vitamin D
Vitamin E
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