A serving of food contains 30 g fat, 2 g protein, 3 g carbohydrate, 5 mg iron, 600 mg calcium, and 250 ml water. Based on this information, a serving of this food supplies ________ kcal.
A. 440
B. 270
C. 200
D. 320
Answer: B
Nutritional Science
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The main source of dietary sodium is:
a. table salt. b. processed foods. c. herbs and other seasonings. d. drinking water.
Nutritional Science
Which of the following describes the fate of excess protein?
A. It is stored as fat. B. It is excreted via sweat glands. C. It is used for heat. D. It is stored as glycogen.
Nutritional Science
Which trace mineral participates in the greatest number of enzyme systems??
A) ?zinc B) ?iron C) ?selenium D) ?copper
Nutritional Science
A person on a low-fiber diet is at increased risk for experiencing elevated rectal vein pressure that can lead to the formation of ____
A) ?reflux B) ?hiccups C) ?hemorrhoids D) ?peptic ulcers
Nutritional Science