A basic guideline for providing nutrition education regardless of the setting is:
A. using technical jargon to sound professional
B. dressing informally so that nobody is intimidated
C. describing the job duties of the dietitian
D. explaining the relationship of nutrition to health and disease
E. using body language that creates a sense of power
Answer: D
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Erika is making a recipe from foods that contain the following nutrients: 120 ml of water, 60 g of fat, 20 g of protein, 500 mg of vitamin C, 275 g of carbohydrate, and 600 mg of calcium. Approximately how many kilocalories does the entire product of this recipe provide?
A. 1550 B. 1720 C. 930 D. 780
John does not like to eat green leafy vegetables or legumes, and has been diagnosed with a magnesium deficiency. Which symptoms is he likely to be experiencing?
What will be an ideal response?
The World Health Organization (WHO) estimates that _____ percent of all food is lost to food spoilage
a. 5 b. 20 c. 35 d. 50
What type of exercise training was used in the majority of studies conducted on muscle glycogen depletion and carbohydrate replenishment?
a. High intensity, short duration b. Intermittent, high intensity c. Endurance d. No one type predominates