Compare and contrast a genetically modified food and a conventional food.
What will be an ideal response?
Today, genetic engineering is used primarily to confer herbicide tolerance and/or insect resistance to soy, corn, cotton, sugar beets, canola, and alfalfa. Papaya and some varieties of squash are genetically engineered to be resistant to plant viruses. More recently, scientists have developed nonbrowning apples by silencing the genes that produce the enzyme polyphenol oxidase (commonly known as PPO), which causes cut apples to turn brown. Nonbruising potatoes also have been developed.
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Culture influences food habits most profoundly by dictating
A. what is or is not acceptable to eat. B. which factors that influence food selection are important. C. how the nutrients in foods are valued. D. how the people in a country prepare the food they eat.
Tatiana is a competitive endurance athlete who weighs 70 kg. She would like to plan a nutritionally balanced diet that provides enough carbohydrate to maintain her weight and glycogen stores for the 1 to 3 hours per day of training that she undergoes to prepare for events. According to expert recommendations, she should consume ________ grams of carbohydrate daily while training.
A. 720 to 1000 B. 620 to 900 C. 420 to 700 D. 520 to 800
Sue is following a pescatarian-vegetarian diet to lose weight and eats every day between the hours of 12:00 pm - 8:00 pm. This eating pattern is an example of a(n) _________ diet.
Fill in the blank(s) with the appropriate word(s).
The most nutrient-dense food source of calcium with high bioavailability is
A. fish fillets. B. meats. C. cereal grains. D. milk and dairy products. E. leafy green vegetables.