Composition and value of the main foods in the diet：練習題

Which of these cereals is most commonly used in the production of traditional pasta and semolina?

Which statement correctly describes the nutritional difference between egg white and egg yolk?

In the composition of meat, what is the primary role of connective tissue, and how does it affect the value of the cut?

Which statement correctly identifies the nutritional composition of green leafy vegetables like cabbage or kale?

What is the primary nutritional difference between butter and margarine in terms of their composition?

Name two plant-based sources of protein categorized under the composition of main foods in the diet.

Describe the nutritional composition of pulses and why they are specifically valuable when combined with cereals.

Analyze how the milling process of wheat to produce white flour affects the nutritional composition compared to whole-wheat flour.

Eggs are a versatile food used in many sweet and savoury dishes.
(a) Identify three main nutrients found in the yolk of an egg.
(b) Explain why eggs are classified as a food of High Biological Value (HBV).
(c) Suggest one reason why eggs are considered an economical protein source for families.

Dairy products are major sources of calcium in the diet.
(a) Discuss three functions of calcium in the body.
(b) Explain how the composition of skimmed milk differs from whole milk.
(c) Why is milk often heat-treated before being sold to consumers?