Which of the following describes a process that leads to the disposal of nutrients?

Question

BlackTom AI · Accepted Answer

Refining removes the bran and germ from whole grains, which discards much of the fiber, B-vitamins, minerals and phytochemicals that were concentrated in those parts — so refining (e.g., polishing brown rice to white rice) leads directly to nutrient loss.

1) Relevant knowledge points and concepts
- Whole grains contain three parts: bran (fiber, B‑vitamins, minerals), germ (fat, vitamin E, B‑vitamins, minerals), and endosperm (mostly starch).  
- Refining/polishing removes bran and germ, leaving primarily the starchy endosperm.  
- Other processes (grinding, making nut butter, adding preservatives) change form or stability but do not necessarily discard major nutrient fractions.

2) Step‑by‑step reasoning
- White rice production: paddy → milling/polishing removes hull, bran, and germ to produce white rice. The removed fractions contain most of the micronutrients and fiber, so those nutrients are effectively discarded from the final edible product.  
- Compare alternatives: making flour can be either whole‑grain (retains nutrients) or refined (loses nutrients). The option’s wording (“processing of foods as in making flour”) is ambiguous and not as specific about disposal of nutrients.  
- Nut butter production involves mechanical grinding of nuts; the fats, proteins, vitamins, and minerals remain in the product rather than being discarded.  
- Adding preservatives changes shelf life/composition but usually does not remove intrinsic nutrients from the food.

3) Intermediate/details
- Example: Polished white rice contains much less thiamine, niacin, iron, and fiber than brown rice because those nutrients are concentrated in bran/germ that are removed.

4) Why the correct answer is correct
- Option d explicitly names a refining process (white rice) that is known to discard nutrient‑rich parts of the grain, causing disposal (loss) of nutrients.

5) Why other options are incorrect
- a: “Processing… making flour” is too general — whole‑grain flour retains nutrients; not all flour processing discards nutrients.  
- b: Nut butter retains the nut’s nutrients (only physical transformation).  
- c: Preservatives extend shelf life; they don’t inherently dispose of nutrients.

Conclusion: Therefore the best answer is d. Refining of foods as in making white rice leads to disposal of nutrients.

Which of the following describes a process that leads to the disposal of nutrients?Single choice

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