Which of the following menu items has major ingredients that represent three different MyPlate food groups?
A. Smoothie made with vanilla yogurt, orange juice, peanut butter, toasted wheat germ, and fresh peaches
B. Stir-fry made with chicken, broccoli, rice, green peas, and soy sauce
C. Cooked oatmeal with fresh blueberries, walnuts, and fat-free milk
D. Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread
Answer: B
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The trend toward healthier eating has contributed to the suggestion of a national "fat tax" aimed at
a. snack foods sold at the grocery store. b. bakeries. c. fast-food restaurants. d. high-end, sit-down restaurants.
The most common solid starch hydrolysates used now are
a. gums and pectins. b. maltose and sucrose. c. celluloses and hemicelluloses.d dry maltodextrins and corn syrup solids.
Foods that are pureed, homogenous, and cohesive would be appropriate for which level of the National Dysphagia Diet?
a. Level 1 b. Level 2 c. Level 3 d. Any level
When the client is taught to reduce sodium to attempt better control of ascites, an intervention would be to:
a. substitute soy sauce for salt in cooking. b. use potassium-sparing diuretics and salt substitute. c. use strong-flavored herbs and spices in place of salt. d. provide a liquid diet because most beverages contain less sodium than solid foods.