Nutrition: Concepts and Controversies
14th Edition
ISBN: 9781305886865
Author: Sizer, Frances , WHITNEY, Ellie
Publisher: Cengage Learning
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 5, Problem 2CT
Summary Introduction
To review:
The eating pattern approach to the dietary guidelines is preferred over the limiting of the specific nutrient such as percentage of calories from fats.
Given:
The two approaches are given such that to follow a given pattern of dietary guidelines and limiting a specific nutrient such as percentage of calories from fats.
Introduction:
There are guidelines for selecting, cooking, and eating pattern recommended by an authority in the form of guidelines. The need of such guidelines occurred due to the possibility of some kind of risks associated to the eating pattern. Limiting of specific nutrient from a balanced diet by some percentage is another approach to avoid the risk associated with the particular nutrient supplementing foods in the diet.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Refer to one of the reasons the science of nutrition is so messy (from your required reading preparation) and think of a possible solution to combat this issue. Include some current news or recent research that relates to nutritional science and how it is affecting us (e.g. the news that the harmful effects of sugar were covered up for so long).
cite your research/sources for evidence!)
Think of at least three ways to reduce, substitute, and eliminate from your diet foods that are higher in less-desirable fat. List some foods that you will add to your diet that will add bulk and help satisfy your need to eat, but do not contain the calories in fat-rich foods?
Please I need help with this question
identify at least three recommendations in which you could/should improve your diet, be as specific as possible. (For example, don’t just say I need to eat more vegetables. Tell me how, when, and what type of vegetables you will consume.
Chapter 5 Solutions
Nutrition: Concepts and Controversies
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 why obesity is a growing epidemic.arrow_forwarduse the following scenario. Khang is your friend and is interested in applying for the Supplemental Nutrition Assistance Program (SNAP). He heard from other friends that college students are not eligible for SNAP, but he knows you are taking NUTR200. He tells you he works an administrative work-study job at the Nutritional Sciences Program's front office and makes $18 dollars an hour for 10 hours a week. Based on Khang's student status, is he eligible for SNAP? Group of answer choices Yes. Khang is eligible because college students working a work-study job are an exception. Yes. Khang is eligible because the Nutrition Sciences Program collaborates with the Washington Department of Social and Health Services to provide an exception for its student workers.. No. Khang is ineligible because he is a college student. All college students are ineligible for SNAP. No. Khang is ineligible because is a college student and he works. College students who work are ineligible for SNAParrow_forwardThere are various arguments for and against different diet choices. There are vegan diets, vegetarian diets, traditional diets, protein/fat heavy diets, and so many more. Think about what would be the best choice for human body development and sustainable health. Which diets are best for our digestive health? Can we draw a straight line and suggest only one specific choice or should we look into combined diet solutions? Use research to defend your position.arrow_forward
- Sports nutrition is an important component of an athlete’s success. Pick a sport (be specific) and include a short recommendation about how you would prepare this athlete for their competition or event. Include a description of their energy system needs, macronutrient needs (dosages, timing, quality), potential supplementation needs, as well as an actionable 3-day sample plan on how these recommendations would be executed as part of a diet plan and relative to training or event times. Finally, comment on how your plan may require alterations if your athlete was vegan. Thank you!arrow_forwardProviding enough, but not an excess, of a food is a diet-planning principle known as Select one: O a variety O b. safety O c. undernutrition O d. moderation e. conservatismarrow_forwardWhich of the following would be the best way for a college student to decrease his or her intake of saturated fat? Multiple Choice O Choose foods made with coconut oil instead of soybean oil. Choose peanut oil instead of corn oil. Use natural fats (e.g., butter) instead of processed fats (e.g., margarine). Use liquid plant oils (e.g., olive oil or canola oll) instead of solid fats (eg, butter or coconut oil).arrow_forward
- The 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_forwardreview the foods in these two photos: Given what you have learned this week, what are some of the nutritional differences you see between the two photos? After describing how they are different, please answer the following questions: What do you think are some of the biggest challenges our society faces when it comes to eating healthy? Which picture do you think looks the most like your current diet? How can you modify your current diet to make healthier choices?arrow_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_forward
- What are the key requirements of a healthy diet? How can grocery stores make it easier for customers to follow a healthy diet? Please support your posting with 7th edition APA reference(s)arrow_forwardEnergy metabolism is a foundational component of sports nutrition. Without knowledge of energy metabolism and energy systems, the sports nutrition professional is severely disadvantaged with regard to creating an individualized diet plan. What are some examples of why knowledge of energy metabolism would be important to the sports nutrition professional?arrow_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
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Comprehensive Medical Assisting: Administrative a...NursingISBN:9781305964792Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy CorreaPublisher:Cengage Learning- Lifetime Physical Fitness & WellnessHealth & NutritionISBN:9781337677509Author:HOEGERPublisher:Cengage
Nutrition Through The Life CycleHealth & NutritionISBN:9781337919333Author:Brown, Judith E.Publisher:Cengage Learning,
Comprehensive Medical Assisting: Administrative a...
Nursing
ISBN:9781305964792
Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy Correa
Publisher:Cengage Learning
Lifetime Physical Fitness & Wellness
Health & Nutrition
ISBN:9781337677509
Author:HOEGER
Publisher:Cengage
Nutrition Through The Life Cycle
Health & Nutrition
ISBN:9781337919333
Author:Brown, Judith E.
Publisher:Cengage Learning,