Final answer:
The longer the food cooks, the more nutritive value it loses is true.
Step-by-step explanation:
The statement that the longer the food cooks, the more nutritive value it loses is TRUE. Cooking food for longer periods of time can lead to the degradation of nutrients. The USDA has conducted studies that show that various vitamins are susceptible to loss from heat exposure, such as heat from boiling, steaming, frying, etc. For example, water-soluble vitamins like B and C dissolve into the water when vegetables are boiled, and are then lost when the water is discarded.