Which component of the Eating Competence Model means being comfortable eating a preferred food but also means being able to settle for less-preferred food when necessary?
A. eating attitudes
B. food acceptance
C. regulation of food intake
D. documentation of food intake
E. eating context
Answer: B
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Food group patterns in the HHS "Dietary Guidelines for Americans" suggest that SoFAS (solid fats and added sugars) can make up ________ percent of total calories of a health-promoting meal plan
a. 1-5 b. 3-9 c. 5-14 d. 8-19 e. 15-25
Exercise helps control blood glucose levels by ___.
A. increasing insulin sensitivity B. increasing immunoglobulins in the body C. lowering cholesterol levels D. increasing high-density lipoprotein (HDL) cholesterol
A population group that has a genetic susceptibility to type 2 diabetes is:
a. Russians. b. Eskimos. c. Japanese. d. Pima Indians.
Which is true regarding a food-borne intoxication?
A. a food-borne intoxication is caused by consuming food contaminated with a virus B. a food-borne intoxication is caused by consuming water contaminated with bacteria C. A foodborne intoxication is caused by consuming a food contaminated with a toxin produced by a pathogen D. Foodborne intoxications only occur when large numbers of microorganisms are present in the food