Eat Right Practice Exam

Which nutrients are most susceptible to loss in foods?

1. Water-soluble vitamins

2. Fat-soluble vitamins

3. Carbohydrates

4. Proteins

The correct answer is: Water-soluble vitamins

Water-soluble vitamins, such as vitamin C and B vitamins, are indeed the nutrients most susceptible to loss in foods. This susceptibility is primarily due to their solubility in water, which means they can easily leach out during cooking or food processing methods, especially when boiled or soaked in water. When foods are exposed to high temperatures, moisture, or prolonged cooking times, these vitamins can degrade or dissolve, reducing their availability in the final prepared dish. In contrast, fat-soluble vitamins (like vitamins A, D, E, and K) are stored in the body's fatty tissues and liver, making them less prone to loss during cooking. Carbohydrates and proteins, while they may undergo changes during cooking, do not face the same level of nutrient loss as water-soluble vitamins. Cooking can alter their structure and availability, but the actual loss of these macronutrients is generally lesser compared to that of water-soluble vitamins. Therefore, understanding the properties of these nutrients is crucial for optimal food preparation and dietary planning.