In 2010, Americans consumed more ________ than in 1970.

A. red meat
B. milk
C. added sugars
D. eggs


Answer: C

Nutritional Science

You might also like to view...

Suzanne and Bob have noticed that Kelly, their 16-year-old daughter, has been losing weight lately. She exercises at the gym almost 4 hours a day and seems to be skipping meals. They discuss this with Kelly at the dinner table, but she says there is no problem and urges them to stop worrying. Before taking drastic steps, Suzanne and Bob call their pediatrician. They discuss what has been going on

with Kelly and begin to gather facts concerning disordered eating. Let's see how much they have learned by answering these questions.Kelly visits her pediatrician and he notes several symptoms. Which of these symptoms is unlikely to be due to anorexia nervosa? a. Growth of hair on the body b. Intolerance of warm temperatures c. Drying and yellowing of the skin d. Lowered blood pressure e. Severe sleep disturbance

Nutritional Science

Suppose a human intervention study provides evidence that when adults consume 5 servings of fruits and vegetables their blood lipid levels are positively impacted. The most appropriate conclusion the researchers could make would be that this relationship between diet and blood lipids:

a. will be true for other adults as well. b. applies only to the adults tested. c. will be true for other adults and children living in the same area. d. causes blood lipid levels to decrease in proportion to the number of servings of fruits and vegetables consumed.

Nutritional Science

What is the Recommended Dietary Allowance for vitamin D in individuals around 20 years of age?

a. 5 ?g b. 10 ?g c. 15 ?g d. 20 ?g

Nutritional Science

You are preparing dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes and carrots. Which equipment is best suited for this task?

a. a convection oven and a tilting braising pan b. deck ovens and pressure steamers c. a microwave oven and a trunion kettle d. a rotary oven and a steamer

Nutritional Science