Definition choices:
A. lipids
B. minerals
C. proteins
D. vitamins
E. carbohydrates
A. compounds that are not normally soluble in water
B. inorganic elements that play vital roles in body processes
C. class of energy nutrients for which half of the compounds required to make them must be obtained from the diet
D. organic compounds that do not provide energy to the body
E. sugars, starches, and fibers found primarily in plant foods
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The process of irradiating food:
A) prevents food from ever becoming spoiled. B) increases the shelf life of food and decreases risk of foodborne illnesses. C) causes food to retain radioactive particles. D) is not approved for use on a variety of food products including fresh vegetables.
Fresh fruits and vegetables are generally ________.
A. high in vitamin A and low in vitamin C B. high in potassium and low in sodium C. high in iron and low in calcium D. high in iron and low in the B vitamins
You are giving a talk on nutrition and oral health to a group of dietetic professionals. Which of the following is included as the role of dietetics professionals in the area of fluoride and oral health?
a. advise children have their first dental appointment no later than two years of age b. advocate and monitor the suitable use of systemic and topical fluorides c. advise consumption of household water sources derived from community water, well water, and bottled water to ensure adequate fluoride consumption d. promote use of systemic and topical fluorides for children of all ages
The research on the Mediterranean Diet shows that adherence rates to this type of diet are better than for other traditional low-fat diets
Indicate whether the statement is true or false