NUTRITION AND DIET THERAPY
10th Edition
ISBN: 2818440124020
Author: DEBRUYNE
Publisher: CENGAGE L
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
error_outline
This textbook solution is under construction.
Students have asked these similar questions
Which of the following foods has the greatest nutrient density?
A. 8 fluid ounces of strawberry soda (100 kcal)
B. 2/3 cup of strawberry yogurt (100 kcal)
C. 2 tablespoons of strawberry jelly (100 kcal)
D. 1 cup of fresh strawberries (100 kcal)
Discuss the differences between GE (Gross energy), ME (Metabolizable energy), and DE (Digestible Energy). Among the three values, which one is the most accurate estimate of energy value of a feedstuff and why?
Which one of the following statements about protein nutrition is correct?
Select one:
a.
All dietary proteins have the same amino acid content and composition.
b.
The requirement for dietary protein is for individual amino acids, not simply the total amount of protein in the diet.
c.
For an adult in nitrogen equilibrium there is only a small requirement for an intake of protein since amino acids arising from tissue protein catabolism are available for new protein synthesis.
d.
There is a requirement for dietary protein, but it is unimportant which protein is consumed.
Knowledge Booster
Learn more about
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 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, moderatearrow_forwardWhat does the Tolerable Upper Intake Level (UL) of a nutrient represent? a. The maximum amount allowed for fortifying a food b. A number calculated by taking twice the RDA for three times the AI c. The maximum allowable amount available in supplement form d. The maximum amount from all sources that appears safe for most healthy people and beyond which there is increased risk of adverse health effectsarrow_forwardWhich 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)arrow_forward
- Which 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_forwardWhich of the following statements about nutrients is true? a. All classes of nutrients are essential to human survival. b. Because the body cannot store any micronutrients, they need to be consumed nearly every day. c. Carbohydrates, lipids, and proteins are micronutrients. d. Macronutrients are vitamins and minerals.arrow_forwardThe graph shows the quantities of selected vitamins and minerals in four foods. Which food is the richest source of vitamin or mineral essential for the transport of oxygen by the blood. vitamin C vitamin D Fe Са mg/100 g 30- ug/100g 15- mg/100g 3- mg/100 g 150- 20- 10- 2- 100- 10- 5- 50- beans eggs fısh O fruitarrow_forward
- On 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_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_forwardConsider how the following symptoms might indicate deficiency of a major class of nutrients and suggest added food sources that might remedy the deficiency. + If experiencing: Lipids Meats, dairy products, plant oils Muscle loss, weakened immune system Hair loss, dry skin, hormonal disorders Muscle weakness; weight loss; decreased pH of blood Starchy plants Proteins This indicates deficient intake of: Carbohydrates Meat, legumes, roots Dietary sources to add:arrow_forward
- Select the correct food group for cheddar cheese. A. dairy B. protein foods C. grains D. vegetables E. fruit F. oils G. doesn’t fit in a group Select the correct food group for guava drink (5% juice). A. dairy B. protein foods C. grains D. vegetables E. fruit F. oils G. doesn’t fit in a group Select the correct food group for soy sauce. A. dairy B. protein foods C. grains D. vegetables E. fruit F. oils G. doesn’t fit in a grouparrow_forwardAnswer completely and IN YOUR OWN WORDS: DRIs: What is the relationship between the DRIsand an individual's nutrient requirements? In other words, will everyone need to consume the RDA in order to meet their requirements?arrow_forwardWhich of the following is true? a. Non-Heme iron in plant foods is absorbed more efficiently than heme iron in animal foods b. Heme iron found in animal foods is absorbed more efficiently than non-heme iron in plant foods c. Heme iron found only in plant foods is absorbed more efficiently than non-heme iron found in animal food d.Both heme and non-heme iron are absorbed with similar efficiencyarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Health Safety And Nutrition F/Young ChildHealth & NutritionISBN:9781305144767Author:MAROTZPublisher:Cengage
Nutrition Through The Life CycleHealth & NutritionISBN:9781337919333Author:Brown, Judith E.Publisher:Cengage Learning,
Health Safety And Nutrition F/Young Child
Health & Nutrition
ISBN:9781305144767
Author:MAROTZ
Publisher:Cengage
Nutrition Through The Life Cycle
Health & Nutrition
ISBN:9781337919333
Author:Brown, Judith E.
Publisher:Cengage Learning,