The six diet planning principles include _____
a. adequacy, B vitamins, carbohydrates, meat, variety, and portion control
b. abundance, balance, carbohydrates, moderation, vegetables, and variety
c. adequacy, balance, kcalorie control, moderation, variety, and nutrient density
d. abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density
e. adequacy, balance, kcalorie control, moderation, variety, and protein
c
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Sickle cell anemia results from a single change to an amino acid present in hemoglobin
Indicate whether the statement is true or false
A factor contributing to the risk for dehydration in the older adult is that _____.
a. drinking fluids causes loss of bladder control b. increased fluid intake will decrease the intake of nutrient-dense foods c. older adults do not seem to notice mouth dryness as readily as younger people d. changes in intestinal motility contribute to excess fluid loss e. total body water remains stable as the body ages
One pound of body fat provides _____ calories
a. 1,000 b. 2,500 c. 3,000 d. 3,500 e. 4,000
The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called ____
a. variety b. adequacy c. moderation d. kcalorie control e. nutrient density