What does the term "enrichment" mean?
Removing essential vitamins to extend the shelf life of a product
Adding nutrients back to a food to replace those lost during processing
Adding new nutrients to a food that were not naturally present
Neutralizing anti-nutrients to improve the absorption of minerals
The Correct Answer is B
A. Removing essential vitamins does not enrich a food; in fact, it reduces its nutritional value. Food processing can result in nutrient losses, but the goal of enrichment is to restore, not remove, those nutrients.
B. Enrichment is the process of adding nutrients back to a food to replace those lost during processing. A common example is enriching white flour with B vitamins (thiamin, riboflavin, niacin, folic acid) and iron after milling removes most of the grain’s natural nutrient content. Enrichment ensures that processed foods maintain essential nutrient levels comparable to their original form.
C. Adding nutrients that were not originally present in the food is called fortification, not enrichment. For example, adding vitamin D to milk is fortification.
D. Neutralizing anti-nutrients, such as phytic acid in grains or legumes, improves mineral absorption but is a separate process from enrichment. It does not involve adding back lost nutrients.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is C
Explanation
A. “None of the above” is incorrect because the correct range for carbohydrate intake is listed among the options.
B. The range of 10 to 35 percent corresponds to protein intake, not carbohydrates.
C. The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates for young adults (ages 19 to 30) is 45 to 65 percent of total daily calories. This range ensures adequate energy for daily activities, supports proper brain function, and provides dietary fiber for digestive health. Carbohydrates are the body’s primary energy source, and maintaining intake within this range helps prevent both nutrient deficiencies and excessive weight gain.
D. The range of 20 to 35 percent corresponds to fat intake, not carbohydrates.
Correct Answer is D
Explanation
A. Subcutaneous fat is stored directly under the skin and serves as an energy reserve, insulation, and padding. While it contributes to overall body fat, it is not located deep within the abdominal cavity and is less strongly associated with metabolic risk.
B. Essential fat is the minimum amount of fat necessary for normal physiological functions, including hormone production, nerve function, and reproductive health. Essential fat is distributed throughout the body and is not specifically concentrated around internal organs.
C. Brown fat is a type of adipose tissue rich in mitochondria that generates heat through thermogenesis. It is primarily found in newborns and small amounts in adults, usually around the neck and upper back, and does not accumulate around the abdominal organs.
D. Visceral fat is the adipose tissue located deep within the abdominal cavity, surrounding vital organs such as the liver, pancreas, and intestines. Excess visceral fat is strongly linked to increased risk of metabolic disorders, cardiovascular disease, insulin resistance, and type 2 diabetes. It differs from subcutaneous fat because of its location and its impact on health.
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