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. |
8-10 |
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? |
17% |
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. |
decrease |
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. |
protein |
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. |
thiamin |
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 |
calcium and iron |
Which of the following individuals is least likely to |
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 |
parasites |
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 |
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 |
irradiation |
Those substances on the _____ are not subject to |
GRAS list |
nutrition final
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