A food is considered high in a nutrient if it provides

A) 10 percent or more of the Daily Value. B) 15 percent or more of the Daily Value.
C) 5 percent or more of the Daily Value. D) 20 percent or more of the Daily Value.


D

Nutritional Science

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The primary structure of a protein is critical to its function because it:

A) determines the protein's most basic chemical and physical characteristics. B) includes a prosthetic group within it that is necessary for the protein to function. C) causes polypeptides to fold into unique patterns that determine the protein's complex structure. D) determines the genetic code of the strands of DNA.

Nutritional Science

Which complication would most commonly be associated with dysphagia?

a. ageusia b. eructation c. syncope d. flatulence e. aspiration

Nutritional Science

Describe the four phases of swallowing:

What will be an ideal response?

Nutritional Science

Forty percent of acute pancreatitis cases are due to a gallstone passing into the bile duct and temporarily lodging at the sphincter of Oddi.

Answer the following statement true (T) or false (F)

Nutritional Science