Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Question
Chapter 2, Problem 9SC
Summary Introduction
Introduction:
The USDA eating patterns recommend the amount of food to be consumed by an individual in order to meet the nutritional needs based on different groups.
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Students have asked these similar questions
A portion and serving size differ when talking about Dietary Guidelines for Americans. What is a portion?
Select one:
O a
The amount provided in one single serving package.
O b.
OC
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
Identify two food groups in which teens are not eating the recommendations (either too little or too much). For each food group you identify:
Name the key nutrient(s) found in that food group.
Describe the potential health effects for a teen who consistently does not meet the recommendation for that nutrient.
Propose some motivational messages or dietary behaviors that would promote these foods in diets of teen girls and boys.
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
Chapter 2 Solutions
Nutrition: Concepts and Controversies
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Similar questions
- 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?arrow_forwardDescribe at least three factors that influence adolescent food choices and the nutrition-related concerns in this population.arrow_forwardEating healthy is more than the food you eat. In the space below, please list the seven key points outlined by Canada's Food Guide, in the Food Guide Snapshot, to assist individuals in achieving healthier eating habits.arrow_forward
- make 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_forwardThe 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 Balancearrow_forwardpick 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_forward
- Look 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_forwardA food label is required by law to include* the sell-by date the name of the store the expiration date O the nutrition content *: The only way to get all the nutrients you need is O to drink alcohol in moderation to eat a combination of foods to choose a diet low in sugar and salt to eat the same foods over and over again OO O 0arrow_forwardUsing the CACFP guidelines, develop a 5-day lunch menu that meets the needs of a 4 year-old child who cannot consume meat, poultry, seafood, or soy products. Ensure that each day's meals are distinctly different with no repetition in menu items. Make sure to include all food components and serving sizes for each meal follow the CACFP menu planning considerations.arrow_forward
- Do 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_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
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