EBK NUTRITION
15th Edition
ISBN: 9780357390672
Author: Sizer
Publisher: CENGAGE CO
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Chapter 1, Problem 12SC
Summary Introduction
Introduction:
What We Eat in America is a survey done to obtain information on dietary intake of people. It was conducted in a partnership of USDA and United States Department of Health and Human Services.
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- An infant weighing 3.5 kg at birth would normally weigh about 7 kg at five months of age. a. False b. Truearrow_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_forwardWhich of the following statements is a health claim that the FDA allows on a food package? A. "Foods that contain dietary fiber, vitamin A or vitamin C may reduce the risk of cancer. Although a serving of our creamed broccoli has 7 grams of fat, it is an excellent source of fiber and vitamins A and C." B. "Healthful diets with adequate folate may reduce a woman's risk of having a child with a brain or spinal cord defect." C. "Vitamin C reduces the risk of the common cold by 50%." D. "Drinking whole milk adds calcium and vitamin D to your diet. These nutrients are essential for strengthening bones."arrow_forward
- Who is responsible for determining the safety andf efficacy of any dietary supplement? A. FDA B. CDC C. the manufacturer of the supplement D. EPAarrow_forwardWhich of the following claims is NOT FDA approved? A. Reduce hypertension B. Fat free C. Low potassium D. Reduced caloriesarrow_forwardVegetarians and vegans do not eat meat and fish. However, vegans are stricter than vegetarians because they do not consume eggs and dairy products . Which of the following sets of food would you recommend as a complete vegan diet? A. rice and beans B. corn and beans C. almonds and walnuts D. wheat and rice E. wheat and cornarrow_forward
- Give an example of how you could use the Dietary Guidelines for Americans as a customizable framework to make your own personal food choices. Describe at least 2 changes you could make to more closely meet these guidelines.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_forwardThe term essential nutrients refers toa. all the carbohydrates, proteins, and lipids ingested by an organism.b. nutrients that an animal cannot manufacture from other molecules.c. nutrients that must be obtained from the diet in their complete form.d. all organic nutrients.e. b and c, botharrow_forward
- Which of the following is NOT an effective strategy for reducing exposure to growth hormones and antibiotics? A. Eating vegetarian and vegan meals more often B. Choosing organic eggs, milk, yogurt, and cheese C. Eating meat from cage-free naturally raised chicken D. Switching from ground beef to ground porkarrow_forwardWe understand what happens if humans do not get enough to eat. We can see what happens when peopleovereat; resulting in excessive weight gain. The human diet can lead to heart disease, cancer, diabetes, and is the most significant cause of both death and disability in the world.By looking at the broad influences of food and nutrition policy here in the united states. The Farm Bill, environmental regulation, food production policy, and food safety are categorically the most significant sources influencing foodsproduced for consumption here in the United States.Using those four categories, and Marion Nestle poses this question in her book Eat, Drink, Vote. What are we supposed to eat?arrow_forwardWhich 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 processesarrow_forward
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