Nutrition: Concepts and Controversies
14th Edition
ISBN: 9781305886865
Author: Sizer, Frances , WHITNEY, Ellie
Publisher: Cengage Learning
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Chapter 1, Problem 16SC
Summary Introduction
Introduction:
Food provides energy and nutrients that are required for the growth and
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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
Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets?
A. Variety
B. Calorie control
C. Adequacy
D. Moderation
Chapter 1 Solutions
Nutrition: Concepts and Controversies
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- 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. Balancearrow_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_forwardThe 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_forward
- Providing 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 “milkshake studies” described in lecture ways that the eating of dieters differs from non-dieters. Name two of these differences and explain why these differences are important in understanding the long-term effectiveness of dieting.arrow_forwardMutual supplementation is most important in meal planning to which of the following individuals? O A. Mary, a mom who is always on the run and has no time to plan meals O B. David, a student who doesn't eat animal products O C. Helen, an executive who eats fish and dairy but no beef O D. Joe, a banker who wants to lose 30 pounds by his next birthdayarrow_forward
- 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 vegetablesarrow_forwardmultiple choice: Recommended dietary allowances (RDAs) are the amounts of essential nutrients that experts believe: A. can restore undernourished or malnourished people to full health. B. will lead to improved health and a greater sense of well-being. C. are adequate for the nutritional needs of most healthy people. D. should be present in every food item sold or served.arrow_forwardWhich of the following statements about nutrients is true? a. All classes of nutrients are essential to human survial. b. Because the body cannot store any micronutrients, they need to be consumed nearly everyday. c. Carbhydrates, lipids and proteins are micronutrients. d. Macronutrients are vitamins and minerals.arrow_forward
- which of the following regarding fat-soluble vitamins is correct? A. low reserve capacity, hypervitaminosis is a concern B. low reserve capacity, hypovitaminosis is a concern C. high reserve capacity, hypovitaminosis is a concern D. high reserve capacity, hypervitaminosis is a concernarrow_forwardEnergy metabolism is a foundational component of sports nutrition. Without knowledge of energy metabolism and energy systems, the sports nutrition professional is severely disadvantaged with regard to creating an individualized diet plan. What are some examples of why knowledge of energy metabolism would be important to the sports nutrition professional?arrow_forwardOn a food product, such as Fita Crackers: (base on the pictures attached below) Questions: 1. Are there any other nutrients (aside from carbohydrates, fat, and proteins) found on the product? If yes, which among these nutrients has the highest percent daily value? 2. Is the information found on the nutrient information congruent with the stated ingredients? Why or Why not? 3. Decide on whether this food sample can be eaten often or sparingly and justifyarrow_forward
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