The Healthy Eating Index _____
a. assigns scores based on the extent to which diets meet recommended standards of intake
b. assesses a person's dietary intake based on 12 dietary components
c. is primarily used for monitoring an individual's dietary quality
d. bases its guidelines on Food and Drug Administration dietary restrictions
e. cannot be used for research purposes to assess population dietary quality
a
You might also like to view...
Evaluate Mr. Mahon's initial nursing assessment. What important factors noted in his nutrition assessment will affect your nutrition recommendations?
What will be an ideal response?
Ultrapasteurization is a process in which a milk product is heated to temperatures up to _____°F for 0.01 to 15 seconds.
A. 260 B. 280 C. 300 D. 340
Polypeptide chains are twisted and folded into a three-dimensional shape called the protein's _____ structure
a. primary b. secondary c. tertiary d. quaternary
MyPlate was created to
a. illustrate the five food groups. b. reinforce the MyPyramid concept. c. reinforce the Healthy Eating Index. d. encourage more meal eating at home.