Food Science And Technology in Biomedical Engineering : Practice MCQ Questions & Answers with Explanations

The first RDA were published by a group known as the...................

The enrichment of bakers white bread and rolls was made compulsory by the Federal government in as a war measure to improve the nutritional status of the people.

The DRVs for the energy-producing nutrients are calculated as fat based on percent of calories.

The Declaration on World Food Security pledges its efforts to reducing the number of undernourished people to their present level no later than 2015.

The basic foundation of baked products is usually flour and...................

The almost 6 billion people in the world today have, on average, 15 percent more food per person than the global population of 4 billion people had years ago.

Tea is made when the processed leaves of the tea plant are infused with...................

Sweetened condensed milk has an extended shelf-life due to the addition of...................

Sun-dried are the best known of all dried foods.

Sugars and sugary foods provide a valuable and inexpensive source of...................

Sucrose is commonly referred to as...................

standards help ensure food quality.

Sour cream usually has a fat content between percent.

serves as a universal solvent.

Sequestrants are agents.

Sediment and microorganisms can be removed centrifugally in a...................

Retortable pouches for packaging have layers.

Research on food irradiation dates back to the...................

Reducing the volume and weight of a product saves during processing.

RDA stands for Recommended Allowances.