Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Question
Chapter 2, Problem 15SC
Summary Introduction
To determine:
Whether the statement ‘One way to evaluate any diet is to compare the total food servings that it provides from each food group with those recommended by the USDA Eating Patterns’ is correct or not.
Introduction:
The evaluation of the diet is an important part in the nutrition. The nutrition’s base is the food we eat.
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Students have asked these similar questions
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
A portion and serving size differ when talking about Dietary Guidelines for Americans. What is a portion?
Select one:
a. The amount provided in one single serving package
O b.
O C.
an amount used to align recommendations for dietary intake
O d. the amount of food you serve yourself and that you eat
Oe. A deck of cards
Please provide two justifications on how foods eaten away from home generally have higher fat and carbohydrate content than those foods eaten/made at home?
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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
- True or False: Change in nutrition often reflects the effects of medical conditions and social and economic circumstances. O True O Falsearrow_forwardng 1 BZU A A E Student Guide (continued) 2. 2. External Influence: 3. 13. Food Item Type of Food Meal Group Calorie Count # of Carbs Total Protein Vitamins Fiber Sugars Fatarrow_forwardIf two servings are eaten, of which nutrient will you have consumed 50% or more of the DV? Saturated fat Fiber Protein Fat Maria spreads 3 tablespoons of almond butter on her bagel. How many calories does this contain? 380 190 285 500 The nutrition facts panel contains nutrient information required by which government agency? USDA CDC National Restaurant Association FDAarrow_forward
- What are the strengths of the food pyramid tool. How would you recommend it as a good nutritional tool to serve as basis for your health education of your patients. Cite examples of where it is usually used.arrow_forwardThe Dietary Reference Intakes also provide the percentage of carbohydrate, protein, and fat necessary for a balanced diet. These are called the AMDR or Acceptable Macronutrient Distribution Ranges. Fill in the numbers for the ranges. 9. Carbohydrate 10. Fat 1. Proteinarrow_forwardDietary recommendations for total protein intake are based on the need for individual amino acids. True False Which of the following is NOT true about the RDA for total protein intake for healthy adults? It is set at 10-35% of total energy intake. It is higher for pregnant and lactating women compared to non-pregnant, non-lactating women. It is based on body weight. O It is based on the EAR of 0.66 g/kg body weight. Where does the process of protein digestion begin? Mouth Stomach Small intestine All of the abovearrow_forward
- pick one option The school nurse is providing formal health education to a group of teens using the dietary guide, MyPlate. Which of the following is the most accurate description of the MyPlate food guidance system? Protein intake is limited to 8 ounces per day Dairy intake should be at least 4 cups per day Half of the plate should be fruits and vegetables The plate should include only refined grainsarrow_forwardmake a vegetarian diet that includes the following:1. Name of the Diet2. Origin of the Diet3. Indication of Use of the Diet4. Restrictions of Food5. Guidelines in adopting the Diet6. Sample Meal Plan (1 whole day)arrow_forwardLook at the nutrition fact label below, and explain what #1-5 is (BE DETAILED). Nutrition Facts 8 servings per container + Serving size 2/3 cup (55g) 1 3 Amount per serving Calories Total Fat 8g Saturated Fat 1g Trans Fat Og Cholesterol Omg Sodium 160mg Total Carbohydrate 37g Dietary Fiber 4g Total Sugars 12g Includes 10g Added Sugars Protein 3g 230 % Daily Value* 10% 5% Vitamin D 2mog Calcium 260mg Iron 8mg Potassium 235mg 0% 7% 13% 14% 20% 10% 20% 45% 6% The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet 2.000 calories a day is used for general nutrition advice 2 5arrow_forward
- The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called Select one: O a. nutrient density O b. adequacy O c. variety Od moderation O e. kcalorie controlarrow_forwardWhat are the advantages and the disadvantages of using the Filipino Food Pyramid and the Pinggang Pinoy? Write your answers in the table provided. Nutrition Tool Advantages Disadvantages Filipino Food Pyramid Pinggang Pinoy,arrow_forwardWhat does the acronym RDA stand for? Robust Dietary Allowance Recommended Digestive Allowance Robust Dietary Acquisition Recommended Dietary Allowancearrow_forward
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