Final answer:
The given statement is true.
Step-by-step explanation:
The student's question can be answered with a true because water-soluble vitamins are indeed more susceptible to the effects of food processing techniques than fat-soluble vitamins. This is due to the fact that water-soluble vitamins, which include the B-complex vitamins and vitamin C, are absorbed with water in the gastrointestinal tract and move easily through water-based bodily fluids, hence they are not stored in the body and can be lost during cooking processes like boiling.
Excess amounts of these vitamins are excreted in the urine. Fat-soluble vitamins, including vitamins A, D, E, and K, are absorbed with lipids from the intestinal tract and can be stored in the body's fat tissues, making them less likely to be lost during food processing.