You can use _____ to find out how many servings of each food group would be needed to meet nutritional needs
A. the USDA food patterns
B. the DRIs
C. the MyPlate food guide
D. All of the above
E. A and C
E
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All of the following are tips for safe food handling EXCEPT:
1.“Wash hands with soap and water before handling foods.” 2.“Do not consume foods that are past their expiration date.” 3.“When in doubt, throw it out.” 4.“Never leave perishable foods at room temperature for more than 3 hours.”
Fad diets are successful in the short term because they: a. alter the body's metabolism
b. reduce satiety and hence appetite. c. provide the best balance of energy nutrients for weight loss. d. induce a calorie deficit. e. are easy to follow.
Incorporating large quantities of low-energy-density foods in a diet is sometimes referred to as
a. calometrics. b. minimetrics. c. densification. d. volumetrics. e. substitution.
Safe handling and sanitation of food includes:
A) retaining ample moisture content in the food. B) storing raw meat with other foods. C) wearing gloves while processing foods. D) storing food products at temperatures between 40 and 140°F.