Fortification and Enrichment

14. Which disease matches with the correct deficiency?

A. Beriberi: thiamine deficiency B. Spina bifida: iron deficiency C. Rickets: folic acid deficiency D. All of the above E. A and B only

9. Which of the following food(s) below are enriched with nutrients?

A. Bread B. Farina C. Macaroni D. All of the above

10. What disease.condition can Enrichment help prevent by adding back Folic Acid?

A. Celiacs Disease B. Neural Tube Defect C. Anemia D. None of the Above

11. Nutrients that were lost during food processing and adding back is called

A. Enrichment B. Fortification C. Both A and B D. Neither of those

12. Which of the following correctly describes the difference between enrichment and fortification?

A. Enrichment adds only some of the nutrients lost during processing back into the food and fortification adds back in all of the nutrients lost during processing. B. Enrichment adds in essential nutrients that don't naturally occur in the food and fortification adds nutrients that are naturally occurring in the food back into the food. C. Enrichment adds only vitamins into the food and fortification adds additional nutrients into the food. D. Enrichment adds back nutrients that were originally present in the food and fortification adds nutrients that weren't in the original food.

13. Which of the following is a micronutrient that is commonly fortified into a food?

A. Niacin B. Vitamin C C. Vitamin D D. Vitamin K E. Both B and C

16. Why did fortification become commonly practiced in the United States?

A. To prevent diseases such as rickets, beriberi, and pellagra B. To make foods more expensive C. To prevent the addition of bad ingredients in food D. All of the above

8. Over time the food and beverage industry have moved towards providing nutrients that will help prevent certain diseases. Which of the following have been linked to helping reduce disease?

A. Vitamin D in milk to reduce risk of rickets B. Folic acid to reduce neural tube defects C. Iodization of salt to reduce the risk of goiter D. All of the above

15. Foods that are fortified are foods with:

A. added proteins that were not in the food originally before processing B. added proteins that were once in the food but removed during processing C. added vitamins and minerals that were not in the food before D. Added vitamins and minerals that were once in the food but removed during processing

2. Which of the following is an example of fortification?

Adding calcium to orange juice. b. Adding thiamin to grains. c. Adding folate to bread. d. A and C. e. All the above

1. What is the main difference between enrichment and fortification? a.

Enrichment makes the food larger in size, whereas fortification enhances its nutritional value. b. Enriched foods have their natural vitamins and nutrients added back in, whereas fortified foods contain additional nutrients not naturally found in those foods. c. Enriched foods are healthier than fortified foods, due to its higher concentration of nutrients. d. Enrichment can only be applied to a limited range of foods, whereas any food could be fortified.

4. Iron, Thiamin, and Niacin are the three most important nutrients added to foods during the enrichment process. Out of these three, which nutrient(s) are.is important for converting food into energy?

Iron b. Thiamin c. Niacin d. b and c

3. What type of food is not considered appropriate to fortify?

Salt b. Milk c. Fresh produce d. Orange juice

7. What is a good natural source for iodine:

a. Broccoli b. Dried seaweed c. Chickpeas d. Pasta

6. Which of the following diseases is prevented through niacin enrichment of food products?

a. Goiter b. Rickets c. Pellagra d. Beriberi

5. Which foods contain Iron?

a. Nuts b. Beans c. Seafood d. All of the above