Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Question
Chapter 1, Problem 5SC
Summary Introduction
Concept Introduction:
The carbohydrates, fats, and proteins are well known as energy-yielding nutrients. They are referred to as macronutrients because they are consumed in the diet in large amounts. Carbohydrates restrain around 4 calories per gram and are generally obtained from whole grains, fruits, vegetables, low-fat dairy products and sweets and processed foods.
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Which of the following foods is a rich source of protein?
A. lean meat, such as chicken breast
B. whole grains (e.g., whole wheat bread)
C. olive oil
D. leafy greens
E. berries (e.g., blueberries and raspberies)
Which of the following are nutrients?
a. proteins
b. minerals
c. vitamins
d. All of these are correct.
Which of the following foods are the richest sources of Vitamin E?
A. Milk and dairy products
B. Vegetable oils, nuts, and seeds
C. Meat, fish, and poultry
D. Fruits and vegetables
Chapter 1 Solutions
Nutrition: Concepts and Controversies
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