Providing enough, but not an excess, of a food is a diet-planning principle known as
a. safety. b. variety.
c. moderation. d. undernutrition.
c
You might also like to view...
Using the 2015 Dietary Guidelines, describe why decreased sodium intake is targeted as a focus to improve the health of Americans
What will be an ideal response?
Mia is a participant in a human intervention study designed to test the effectiveness of losing weight by eating a diet that contains 25% of one's required kcalories from fat. Because she is in this study, Mia has decided to increase the amount of exercise she gets and to reduce the amount of beer she drinks. Mia's behavior is an example of _____
a. the Sanders effect b. subject bias c. a confounding variable d. the Hawthorne effect
Which of the following statements best describes the appropriate use of alcohol by individuals with diabetes?
a. It should not be used. b. It should be used 3-4 times/week only. c. It should be consumed in moderation with meals. d. It should be consumed on an empty stomach.
Approximately _____% to _____% of the calories in a balanced diet come from fat
a. 2, 15 b. 10, 35 c. 20, 35 d. 50, 65