You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. During your presentation, what would you emphasize?
a. using the grams and numbers on the labels to calculate percentages
b. comparing similar food products based on nutrient components
c. understanding the descriptive terms used on food labels
d. a and b
e. b and c
e
You might also like to view...
Linkage of amino acids in a protein molecule is accomplished by:
a. denaturation b. peptide bonds c. transamination d. connection of acid groups
Increased intake of foods rich in _____ elevate blood levels of glucose and triglycerides, trigger chronic inflammation and insulin resistance, and promote weight gain in many people
a. protein b. saturated fat and trans fat c. cholesterol d. refined carbohydrates and added sugars e. complex carbohydrates
What high-altitude adjustments should be made when baking cakes and cookies?
What will be an ideal response?
Increasing dietary fiber may be helpful to people with type 2 diabetes because it has been shown to
A. increase pancreatic function. B. reduce glucagon levels. C. reduce insulin levels. D. reduce blood glucose levels.