For answers to questions like these, as well as thousands of other food and nutrition facts, consult Wellness Foods A to Z (Rebus, 2002). Written by UC Berkeley nutrition expert Sheldon Margen, M.D., and other editors of the UC Berkeley Wellness Letter, this 640-page quick-reference encyclopedia provides complete, up-to-date information on more than 500 fresh foods-from almonds to yogurt. Unique among nutrition books, it offers food entries with detailed nutrition profiles, shopping and storage tips, information on different varieties, and preparation and serving suggestions to take advantage of each food's key nutrients. Best of all-it's a perfect companion for your cookbook collection.

Answers:

1. C: Vitamin D is actually a hormone and like other hormones is manufactured by the body. Found naturally in very few foods, it's produced by skin cells in response to sunlight.
2. B-False: Milk heated up to 10 minutes still contains 80 to 100 percent of its nutrients.
3. D: Surprisingly, 1 tablespoon of carob chips contains more calories and saturated fat than the same amount of chocolate-with no nutritional advantage.
4. D: Hundreds of studies have failed to find any health benefits for garlic, despite claims of its benefits.
5. B-False: Fat-free products can contain up to half a gram of fat per serving.