Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Question
Chapter 1, Problem 17SC
Summary Introduction
Introduction:
Nutrition quackery refers to any misleading information about nutrition and health. It is the promotion of the food products, services or its treatments claiming to provide an unproven or a false health benefit to the customer for a financial gain. These quacks are typically denoted by the “red flags”. So, the “red flags” refer any hint, a clue or a misinformation about a food product in media, marketing or through personal communication.
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Students have asked these similar questions
The need for setting Tolerable Upper Intake Levels (UL) for nutrients is the result of
more people using large doses of supplements and fortified foods.
1) True
2) False
All of the following red flags can help you to identify questionable nutrition claims
except:
1) secret formulas.
2) anecdotal evidence.
3) scientific research cited.
4) the product is available only through a commercial.
5) testimonials.
Dietary Reference Intakes (DRI) may be used to:
1)
plan and assess diets for healthy people, with the aim of preventing chronic
diseases.
2)
estimate nutrient requirements for 90% of people in a particular life-stage
and gender.
3)
determine the maximum level of nutrient intake that is unlikely to pose health
risks.
4) treat persons with diet-related illness.
5) a, b, and d
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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
- The RDA for nutrients is set at a point high enough to cover most healthy people. 1) True 2) Falsearrow_forwardNational Health & Nutrition Examination Survey (NHANES) assesses: a. Nutrition status of a representative sample of newborns, infant, adult and elderly b.Eating behaviors c.Measuring blood lipid profile and bone density d. b+c e. a+b+carrow_forwardhttps://www.fightbac.org/food-safety-basics/the-core-four-practices/ 1. List and explain/define the 4 core practices for Fightbac . 2. For each of the 4 core practices, identify and explain where you can make an improvement in the home kitchen. You must have a total of 4 specific practices.arrow_forward
- Which of the following would you have the most confidence in, when looking for reliable nutrition information? Question 50 options: a) Large published observational studies b) One small published clinical trial c) An article by a holistic nutritionist d) A product in a health food store based on a “clinical trial”arrow_forwardA healthy diet should consist of 3 meals a day without any snacking. 1) True 2) Falsearrow_forwardLow risk foods are:arrow_forward
- Describe one way in which Public Health professionals have tried to combat the problem of poor diet, obesity, and or inactivity in the US. Describe the full scope of this strategy/and or intervention. How did it work to combat poor diet, obesity, and or inactivity ? Identify and describe one challenge for implementation of this strategy/intervention. 2. Would this strategy be classified as regulation or education? 3.How does this strategy/intervention fit with the Health Belief Model, Stages of Change model or Ecological model? 4. Was this intervention/strategy successful? Why or why not?arrow_forward2. Choose two similar products, one of which is targeted at children, and the same food that is targeted at adults (do not choose Cheerios!). a. Are there nutrition claims made for either product? Why is the claim appropriate for the target population? b. Are the nutrients listed in the Nutrition Facts Tables the same? What are the differences and why are they listed differently? If the same, what would you list differently for each target audience? c. Is the Nutrition Facts Table the old version, or the new version? How can you tell?arrow_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
- A nurse is caring for a client that requires an increased protein intake. The client tells the nurse some of the clients favorite foods. Which of the following foods should the nurse recommend as the best source of protein among these suggestions?do answer 1.Chicken2. Peanuts3. Yams4. Eggs.arrow_forward1. In a veterinary clinic the barriers that prevent many clients from continuing with nutrition purchases can be very small and easily go unnoticed.Explain each one, then give an example and at the end a recommendation on how to solve the problem. a. Help the vehicle. Can the customer carry a potentially bulky and heavy bag of food to their vehicle? Does the practice regularly offer assistance with loading the vehicle?b. Hours of operation. Is the practice open and available at times convenient to the client? Are there days when the practice is closed during the week that the client doesn't know about?c. Cleaning and presentation of products. Are products and shelves clean and free of dust? Has the clinic cat scratched food bags?d. Supply and inventory. When the client runs out of food, can you be sure the practice will have more?and. e. Lack of information about the specific benefits of certain products.arrow_forwardThe adequate Intakes (AIs) are determined through A. observation of children over the age of 12 years B. observation of healthy individuals C. observation of individuals with nutrient deficiencies D. both b and carrow_forward
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