Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Textbook Question
Chapter 2, Problem 1CT
Divide into two groups. One group will argue in support of using superfoods, and one group will argue against the use of superfoods. During the debate, be sure to answer the following questions:
What is a superfood, and is it appropriate to classify a given food as a superfood?
Are there foods that you can reliably say have the characteristics of a superfood? Describe the research you have consulted to support the classification of a food as a superfood.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
P food nutriology .pdf
English
O File | C:/Users/admin/Desktop/all%20class/food%20nutriology%203.pdf
of 11
+
O Page view | A Read aloud V Draw
9 Highlight
O Erase
3. Legumes are a particularly nutritious choice among protein-rich foods because
they also provide
A. vitamin C and vitamin E.
B. fiber.
C. B vitamins, iron, and other minerals.
D. b and c.
4. A vegetarian diet planner should be sure to include sources of
A. carbohydrate.
B. vitamin C.
C. vitamin B12.
D. vitamin E.
5. Which of the following is not one of the ways fats are useful in foods?
A. Fats contribute to the taste and smell of foods.
B. Fats carry fat-soluble vitamins.
C. Fats provide a low-calorie source of energy compared to carbohydrates.
D. Fats provide essential fatty acids.
6. Saturation refers to
A. the ability of a fat to penetrate a barrier, such as paper.
B. whether or not a fatty acid chain is holding all of the hydrogen atoms it can
hold.
C. the characteristic of pleasing flavor and aroma.
D. the fattening…
Discussion topic:
Food additives are in many of the foods we eat. They get into foods either by direct (intentional) or indirect (incidental) routes. While consumers are likely to be aware of intentional food additives, associating them with enhanced color, flavor, and/or antioxidant properties, the potential for indirect food additives is often less clear.
Explain several possible benefits that food additives provide to consumers.
Explain several possible negative effects that food additives may have.
Do you think most consumers understand and/or are concerned about food additives? How can consumers make more informed choices about foods that contain food additives?
Research at least two different additives. Provide a brief review of each and discuss their benefits and potential negative effects (if any).
Consider why Americans may or may not choose foods with HFCS, including cost, effect on nutritional status, and what other nutrients may be provided in foods that typically contain HFCS.
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
- Discuss food additives. Compare negative and positive aspects of using food additive please explain in very detailarrow_forwardDo you think that the differences between the USDA’s MyPlate and Harvard’s Healthy Eating Plate are important? Why or why not? Which plate would you recommend as a guide for healthy eating? Note: You are not comparing websites. You are comparing the recommendations illustrated in the USDA plate to the recommendations illustrated in Harvard’s Healthy Eating Plate.arrow_forward1. What is a nutrition-related commercial product label that raises red flags? 2. Provide a picture of the product that contains red flags 3. What are at least 3 pieces of content that identified as red flags (one red flag can be substituted with a claim - categorize the claim as one of the three Nutrient/Health/Structure-function. May NOT use more than one claim). The note that the categories for Red flags and Claims are described in the image above. 4. Why are these pieces of content are red flags support the explanations with references when possible. What are the references for the product picture / scientific discussion?arrow_forward
- Look at the nutrition labels for the two breakfast bars below, also paying close attention to the ingredient lists provided in each. Answer the following questions: Blueberry Rx Bar:Kellogg's NutriGrain Bar● What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? Be specific.● What are the biggest differences in the ingredient lists in these bars? Explain.● Choose one ingredient that you have not heard of from the list from either bar. Explain to the class what the ingredient is and what its purpose isarrow_forwardIs adding vitamins and minerals to processed food a good idea? Please explain.arrow_forwardAnswer the question. Explain why your choice is best. 2) In a study to determine the average weight of a house cat, which of the following is the most representative sample? A) Some of the cats in each of several neighborhoods B) All of the cats in your neighborhood C) All of the cats that a veterinarian sees in one week D) All of the cats that a pet groomer sees in one weekarrow_forward
- a. What are the differences and similarities between seasoning and condiment. Give 3 examples each.b. What are the safety issues that should be considered while buying and cooking meat dishes?arrow_forwardplease help me find what is the standard set by by FDA/FAO of using the squash in food?, describes its qualityarrow_forwardWhat question could you ask that would help you evaluate the safety and healthfulness of this product? Flavo-bam! with Flavo-Power" tokick-start weght and mescle gain 100% GUARANTEED! O A. How much does it cost? B. What does it taste like? C. How much do I need to take? D. Where canI read the scientific research?arrow_forward
- Energy Drinks and Soda 1) Pick an energy drink or soda. Examples: red bull, 5 hour energy, monster, rock star, Coke, Pepsi, etc.. 2) Review the ingredients- list which are familiar from class (ex: thiamin, a B vitamin), and which ones we have not covered as nutrients (ex: guarana, taurine). All ingredients should be categorized. And then answer these questions Why are nutrients we have covered, such as B-vitamins, included in these beverages? Do you think ingredients in these drinks are regulated? How much caffeine is in the drink compared to 1 cup (8oz) of coffee? Does your drink have weight loss claims? What claims are on the package? Are you comfortable consuming energy drinks and soda? Do unfamiliar ingredients concern you?arrow_forwardNonearrow_forwardBenefits/nutrients for each food item for elementary school students: 1. Raspberries Overnight Oatmeal 2. Bagels with cream cheese 3. Carrots Sticks 4. Fluffy whole-wheat buttermilk biscuit 5. Strawberries 6. Blueberries 7. 1% milk 8. chocolate milk 9. strawberry milkarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Nutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks ColeNutritionHealth & NutritionISBN:9781337906371Author:Sizer, Frances Sienkiewicz., WHITNEY, ElliePublisher:Cengage Learning,
Nutrition: Concepts and Controversies - Standalo...
Health & Nutrition
ISBN:9781305627994
Author:Frances Sizer, Ellie Whitney
Publisher:Brooks Cole
Nutrition
Health & Nutrition
ISBN:9781337906371
Author:Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher:Cengage Learning,
Anaerobic Respiration; Author: Bozeman Science;https://www.youtube.com/watch?v=cDC29iBxb3w;License: Standard YouTube License, CC-BY