What best describes a feature of public school food programs??
A) ?They must follow the Dietary Guidelines for Americans.
B) ?They allow for low-fat menus while still meeting the needs for iron.
C) ?They ensure a lunch period long enough to consume the entire meal.
D) ?They are overwhelmingly preferred over the foods obtained by students through on-site vending machines and snack bars.
A
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Olive and canola oils contain mostly ______ fatty acids.
a. saturated b. polyunsaturated c. monounsaturated d. omega-3
Which of the following is a naturally occurring form of vitamin D produced in human skin?
a. calcitonin b. cholecalciferol c. chondroitin d. ergocalciferol e. hydroxyapatite
Shawn is a 189-pound, male, professional ice hockey player. He does not want to change body composition. How many kg does he weigh (round to the nearest whole number)?
a. 84 b. 86 c. 90 d. 94
Large doses of riboflavin are generally nontoxic.
Answer the following statement true (T) or false (F)