What are the obstacles that most people would encounter in terms of getting enough fiber in their diets? How do these obstacles relate to reading food labels? How might access to food present a challenge for getting enough fiber?
Many people do not like fruits, vegetables, or whole grains. Perhaps, they have not had many of these foods as part of their diet or they do not know how to prepare these foods. They also could be under the impression that they have to eat a very large amount of these foods to obtain their daily recommended amounts of fiber.
Many people do not know the current nutritional guidelines for daily fiber intake. They might not know where to look on a food label for the daily fiber recommendation. The amount of fiber for a particular food item is listed on the nutrition facts label but the consumer may not understand how to interpret the % daily value of that particular product's contribution of fiber.
If people live in a city, they might not have a supermarket with fresh produce near them. They might not have the means to properly store or cook produce and so they might eat fast or processed foods which contain very little fiber.
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During the ebb phase following thermal injury, overall metabolism is:
a. unchanged. b. low. c. high. d. unpredictable.
A sodium intake of 2100 mg daily by a healthy adult would be considered
a. below the adequate intake (AI). b. within the recommended range. c. below the maximum recommended level. d. above the maximum recommended level.
A diet that supplies adequate amounts of nutrients prevents
A. storage of minerals in bone. B. saturation of cells with nutrients. C. nutrient-deficiency disorders. D. storage of fat-soluble vitamins in body fat.
Research designs should answer all of the following questions EXCEPT:
a. Who should fund the study? b. What type of research design should be used? c. What statistical tests should be used to analyze the findings? d. What are accurate methods for data collection?