Blog

Foods that have been subjected to any process such as addition of additives, milling, or cooking are called _____ foods.

The USDA uses the myplate graphic.  What is the purpose of this?

Scientists have developed a new type of margarine containing plant ingredients they think will lower blood cholesterol levels in people who use the margarine. They want to test this by having some people use the new margarine for a while and then compare their cholesterol levels with those of a group of people who use regular margarine. This is an example of what type of research design?

Which of the following nutrients yields energy, but also provides materials that form structures and working parts of body tissues?

One gram of alcohol is equal to _____ calories.

What is a phytochemical ?  List the classes of foods that are rich in phytochemicals.  Why are these important?

If you were teaching someone with diabetes how to plan a diet to control carbohydrate intakes, which of the following tools would you use?

Concerned about the toxic effects of added nutrients in fortified foods and supplements, when eaten in addition to staple foods, scientists established the ____ category of the Dietary Reference Intakes (DRI).

A person with heart disease is told he has to make some changes in his diet and lifestyle practices. He states “I know that I should make changes because my father and brother both died of heart attacks. But, I really like to have my big steaks for dinner.” He is in what stage of behavior change?

Answer the questions below about the food label for pizza. 10 points Water, Enriched Flour (Unbleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Van’s Power Grains Mix (Whole Wheat Flour, Cracked Red Wheat, Steel Cut Oats, Millet and Brown Rice), Wheat Protein Isolate, non-GMO Expeller Pressed Canola Oil, Cane Sugar, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Rice Flour, Monocalcium Phosphate), Vital Wheat Gluten, Natural Flavors, Cinnamon, Oat Fiber, Soy Lecithin. I1. What is the ingredient in largest quantity pizza? ( 1 pt)2. What is the portion size? (1pt) 3. Is it a good source of calcium?   What does good mean on label ( 2pts) 4. The % DV for fiber is 8%. Explain how this number is calculated.  ( 2 pts) 5. How many calories from protein are in one serving of the product? Show your work. ( 2pts) 6.  Daily Values used on the label is based on a diet containing __________calories( 1 pt)