The shortening power is greater in a fat that contains
a. fewer highly saturated fats.
b. more highly saturated fats.
c. more highly unsaturated fats.
d. No differences in composition result in a change of shortening power.
b
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According to the National Institutes of Health, a healthy rate of weight loss is
A. 3 to 5 pounds per week. B. 10 pounds a month. C. 10 percent of body weight over a six-month period. D. 20 percent of body weight over a three-month period.
Which of the following quantities are reference levels that are used only on food labels?
A) Recommended Dietary Allowances B) Dietary Reference Intakes C) Daily Values D) Estimated Average Requirements
Human milk is low in vitamin D, which is a key nutrient for bone mineralization, calcium homeostasis, and immune development in infants
a. true b. false
What can a person do to reduce his or her risk of cancer?
A) Eat grilled meats most days of the week B) Consume a majority of grains from refined sources C) Consume 2-3 drinks of wine or beer daily D) Exercise for 30 minutes at least 5 days a week E) Take vitamins and herbs to insure adequate nutrient intakes