NUTRITION-MINDTAP (1 TERM)
15th Edition
ISBN: 9781337907101
Author: Sizer
Publisher: CENGAGE L
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Question
Chapter 1, Problem 16SC
Summary Introduction
Introduction:
Food provides energy and nutrients that are required for the growth and
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Students have asked these similar questions
Which of the following subjects is not a study component of nutritional utilization?*
a. Requirements and allowances
b. Foods and Nutrients
c. Nutrient-nutrient interaction
d. Food and meal preparation
e. Physiological processes
The four characteristics of a healthful diet are?
A. Diverse, plentiful, balanced, nutrient-dense
B. Moderate, adequate, varied, colorful
C. Diverse, adequate, moderate, balanced
D. Balanced, nutrient-dense, adequate, moderate
Susie generally prepares the majority of meals for her family. Even though she always prepares meals that offer enough Calories and nutrients for her family of four, she tends to make the same meals repeatedly. Which one of the characteristics of a healthy diet is Susie NOT incorporating into her meal planning?
A. Adequacy
B. Variety
C. Moderation
D. Balance
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- The field of nutrition is best described as a.the scientific study of health as it relates to stress. b.the scientific study of food as it relates to health. c.the concept that medicine and foods are synonymous. d.the study of biology and disease prevention.arrow_forwardWhat is a practical strategy for eating out more healthfully? A. Take half home for another time B. Split a meal C. Order a child size portion D. All of the abovearrow_forwardWhich of the following is NOT recommended to avoid a sugar rush? A. Increase protein and fat while keep carbs as low as possible B. Choose carbohydrates intake with fiber C. Avoid processed food with high added sugar D. Avoid high glycemic index foodarrow_forward
- The Dietary Reference Intake Intakes (DRIs) may be used to: a. treat people with diet-related disorders b. asses adequacy of all required nitruents c. plan and asses diets for healthy people d. asses adequacy of only vitamins and minerals I chose C. because Dietary standards for healthy people only.. am I correct?arrow_forwardProviding enough, but not an excess, of a food is a diet-planning principle known as Select one: O a variety O b. safety O c. undernutrition O d. moderation e. conservatismarrow_forwardWhich of the following is correct regarding the % daily values on a food label?a. They provide precise values for an individual’s diet.b. They are based on a 2,000-Calorie-per-day diet.c. They are provided for every nutrient on the food label.d. They take serving size into consideration.arrow_forward
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