The Major Key to Evaluating a Food Is To

question 83

Multiple Choice

The major key to evaluating a food is to:

• A) explore how it can help prevent an illness.
• B) determine how you use it within your total diet over time.
• C) judge how popular it is among consumers.
• D) study the role it plays in the body.

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Definitions:

Carbon Dioxide

An invisible, scentless gas that is released when carbon and organic compounds burn, and during the breathing process, which is taken in by plants during the process of photosynthesis.

Eudicot Leaves

Leaves belonging to a major group of flowering plants that have a specific vein structure, usually netlike, characteristic of the eudicots.

Netted Venation

A vein pattern in leaves where veins form a branching network throughout, common in dicotyledons.

Palmate Venation

A type of leaf venation where several main veins radiate outwards from a single point, resembling the fingers of a hand.