nutrition final

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The AMDR from carbohydrate for children is ________ the AMDR for adults.

the same as

Children’s food preferences are learned through repeated exposure to a new food. A new food may need to be offered _____times before the child will accept it.


Children need small, nutrient-dense meals and snacks because they

have small stomachs and high nutrient needs

Which is NOT a lunch standard of the Healthy Hunger-Free Kids Act of 2010?

Meals cannot contain red meat

Which of the following is LEAST likely to cause hyperactivity?

High sugar intake

What percent of children are considered obese?


As compared to an adult, the percentage of calories from fat is _______ for an adolescent.

the same as

Which of the following statements about iron during adolescence is FALSE?

total iron needs are greater for adolescent males then adolescent females who have been menstruating

Adult energy needs typically _______ with age.


The recommended water intake for older adults is ______ it is for younger adults.

The same as

The development of kidney failure becomes more prevalent with age; therefore, the amount of _______ in the diet must be reduced.


One drink of alcohol contains 12 to 14 grams of alcohol, which is equivalent in all of the following except

24 ounces of beer

Which of the following statements about alcohol metabolism is FALSE?

The main organ that breaks down alcohol are the kidneys

Deficiency of _____ is of particular concern with chronic alcohol consumption.


The primary mechanism by which moderate consumption of alcohol lowers cardiovascular disease risk is that it

increases HDL

Which of the following is the only dietary intervention that has been shown to slow aging and extend life?

Cutting back on calorie intake

Lead absorption is decreased by the presence of
________ in the body

calcium and iron

Which of the following individuals is least likely to
experience food-borne illness?

Rachel, a 40 yr old non-pregnant, non-lactating female

The _____monitor and investigate the incidence and causes of food-borne diseases

Centers for disease control and prevention

The goal of the _____ is to reduce the incidence of food-borne illness by improving food safety practice and policies throughout the United States

National food safety initiative

Cooking turkey to an internal temperature of 165 degree Fahrenheit is an example of which step in the HACCP system

establish critical limits

The _______ step in the HACCP program enables the manufacturer to trace the source of the problem in the event of a food-borne illness outbreak

record keeping

Which of the following statements regarding Salmonella is FALSE

Salmonella bacteria are most commonly found in undercooked chicken, unpasteurized milk and untreated water

Which of the following statements is FALSE about viruses that make us sick

Viruses that cause human disease can grow and reproduce in foods

Trichinella spriralis and Cryptosporidium parvum are


Exposure to alfatoxin can lead to

liver cancer

Between _____ degrees Fahrenheit, bacteria will multiply the most rapidly

41- 135

The groundwater has been contaminated by an
industrial pollutant. Which of the following animals
will have the greatest concentrations of the

large fish

The _____method of pest control combines chemical and non-chemical methods and emphasizes the use of natural toxins

integrated pest management

Which of the following is NOT a benefit of organic food production techniques

organic foods are risk free and free of microbial food borne illnesses

Locally grown produce contains _____ of pesticides as compared to produce that is shipped across the country for sale in grocery stores.

a lower amount

Which of the following statements regarding the control of microbial growth is FALSE

most bacteria grow best in conditions without oxygen

Cold pasteurization is also referred to as


Those substances on the _____ are not subject to
food additive regulation

GRAS list

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