If your patient is consuming "high-energy-dense" foods, they will tend to be _____ in water and _____ in fat and kcalories
a. high, high
b. high, low
c. low, low
d. low, high
d
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Foods with a low glycemic load ____
A. are associated with high changes in blood glucose levels B. are usually low in fiber C. are typically associated with an increased risk of heart disease D. are considered better for people with diabetes
A behavioral strategy for weight control intended to limit exposure to food would require an individual to
a. record daily food intake b. portion the food before serving at the table c. clear the table immediately after eating d. put the fork down between bites
According to the USDA, a whole cooked chicken is safe to serve when its internal temperature reaches
A. 145 ºF. B. 125 ºF. C. 115 ºF. D. 165 ºF.
What does the term conditionally indispensable mean?
a. Under stressful conditions, amino acids that normally could be made by the body must be provided by the diet. b. Under certain conditions, the body only needs 10 amino acids not the usual 20 amino acids to build and repair tissue. c. Under no conditions can these amino acids be broken down to provide energy. d. Under starvation conditions, these amino acids can be manufactured without a nitrogen-containing (amino) group.