Which of the following menu items has ingredients that represent only three different MyPlate food groups?
A. Stir-fry made with chicken, broccoli, rice, green peas, and soy sauce
B. Smoothie made with vanilla yogurt, orange juice, peanut butter, toasted wheat germ, and fresh peaches
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: A
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Matching
A. a fat substitute that does not provide any calories B. the AMDR recommendation for grams of fat in a 2,000 calorie daily diet C. the AMDR recommendation for percent of daily calories from fat D. substances that replace fat in foods but still provide the same creamy properties only with fewer calories E. amount of calories in your diet that should come from linoleic acid 24. Fat substitutes 25. Olestra 26. 20 to 35 percent 27. 44 to 74 grams 28. 5 to 10 percent
Regina's food science instructor challenged the class to create a high-fat cake that will not go rancid as quickly as a standard high-fat cake. How could she modify the recipe to prevent rancidity?
What will be an ideal response?
Mr. M has been diagnosed with chronic kidney disease Stage 5 and is going to be requiring dialysis. His initial laboratory work came back and he has low Na, Cl, and Ca levels as well as high K and P levels. The physician has put him on a fluid restriction, a potassium restriction, and a phosphorus restriction. One of the reasons for the physician's order for a potassium restriction could be:
a. potassium interacts with kidney disease medications. b. high potassium levels stimulate the secretion of aldosterone by the adrenal glands. c. high potassium levels cause the retention of vasopressin. d. potassium directly interacts with calcium.
The diet of a highly trained athlete tends to be relatively low in fat because the need for carbohydrate and protein is relatively high
Indicate whether the statement is true or false