Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
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Question
Chapter 5, Problem 20SC
Summary Introduction
To review:
If the statement that Solid fats and high-calorie choices lurk in every food group is true or false.
Concept Introduction:
Solid fats are fats that are solid at room temperature like beef fat, butter, etc. They mainly come from animal food and also from vegetable oil by the process of hydrogenation.
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Students have asked these similar questions
decreasing food intake
Foods that claim to be 'fresh'*
O may contain preservatives for texture and to delay spoilage
must be raw and unprocessed and never have been frozen or heated
must be low in total fat and saturated fat
O must supply 20 percent or more of the Percent Daily Value of most nutrients
Guidelines to follow when eating out include*
asking food to be prepared in healthful ways
O O O
Which of the following foods is the most ketogenic-friendly? *
2 points
MACRONUTRIENT QUANTITIES (in grams per serving)
Carbohydrates
High
Fat
Protein
Food A
Low
High
Food B
Low
Low
High
Food C
High
Low
Low
Food D
Low
High
High
Food A
O Food B
O Food c
O Food D
The concept of nutrient density is most helpful in achieving what principle of diet planning?
Select one:
O a kcalorie control (more bang for your food buck)
Ob Moderation
Oc cost control
Od Variety
Oe Balance
Chapter 5 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
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