Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Question
Chapter 6, Problem 19SC
Summary Introduction
To determine:
Whether the statement is true or false.
Introduction:
The vegetarian food generally comprises of fruits, grains, vegetables and protein foods. These provide adequate amounts of the nutrients of plant foods mainly of carbohydrates, fiber, thiamin, folate, vitamins B6, C, A and E, proteins, iron, calcium and other important minerals.
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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)
make a Lacto-oto-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)
Which of the following foods is the most ketogenic-friendly? *
2 points
MACRONUTRIENT QUANTITIES (in grams per serving)
Carbohydrates
High
Fat
Protein
Food A
Low
High
Food B
Low
Low
High
Food C
High
Low
Low
Food D
Low
High
High
Food A
O Food B
O Food c
O Food D
Chapter 6 Solutions
Nutrition: Concepts and Controversies
Knowledge Booster
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_forwardThe RDA for protein recommended for a normal, healthy adult whose body weight is 90 kg is O 33 O 72 O 153 O 107arrow_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
- make about a detailed vegetarian diet that includes the following and provide references.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_forwardHow many y calories is there in 1 cup of this cereal? Nutrition Facts B servings per container Servinu size 2/3 cup (55g) Amount per serving Calories 230 %% Daily Value 10% Total Fnt Bg 5% 19aturated Fat 1g Trans Fat Og 0% Cholostorol Omg 7% Sodium 160mg Total Carbohydrate 37g 13% 14% Dietary Fiber 4g Total Sugare 12g 20% Includes 10g Added Sugars Protein 3g 10% Vitamin D 2mcg 20% Calcium 260mg 45% Iron 8mg 6%% Potassium 235mg 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 usod for general nutrition advice. 345 calories 200 calories 230 calories 400 caloriesarrow_forwardBased on the FDA link above and 2,000 calorie daily diet, the Daily Value for total carbohydrate is 275 g per day. Group of answer choices True Falsearrow_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_forwarddecreasing food intake Foods that claim to be 'fresh'* O may contain preservatives for texture and to delay spoilage must be raw and unprocessed and never have been frozen or heated must be low in total fat and saturated fat O must supply 20 percent or more of the Percent Daily Value of most nutrients Guidelines to follow when eating out include* asking food to be prepared in healthful ways O O Oarrow_forwardMeat, poultry, and fish FOOD DIARIES You will have a select food for food diary Subtopics Title of the food Ingredients (g) Recipe directions Nutritional analysis Interpretation of the food If healthy, list three reasons If unhealthy, list three reasons, and how can you make it healthyarrow_forward
- 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 Balancearrow_forwardwhat discrepancy does this food label have?arrow_forwardA 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 cardsarrow_forward
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