What Nutrients in Foods Are Most Vulnerable to Losses During

question 74

Multiple Choice

What nutrients in foods are most vulnerable to losses during food handling and preparation?

• A)Trace minerals
• B)Fat-soluble vitamins
• C)Polyunsaturated fats
• D)Water-soluble vitamins
• E)Simple carbohydrates

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Definitions:

Mitochondria

Membrane-bound organelles found in the cytoplasm of almost all eukaryotic cells, essential for producing energy via the process of oxidative phosphorylation.

Active Transport

The movement of molecules across a cell membrane from a region of lower concentration to one of higher concentration, requiring energy.

Facilitated Transport

A process of passive transport, mediated by carrier proteins, that allows substances to move across cell membranes without expending energy.

Active Transport

The movement of molecules across a cell membrane from a lower to a higher concentration, requiring energy.