Which of the following types of foods contributes the most fiber in a usual serving?
A) ?whole-grain breads
B) ?legumes, beans
C) ?meat, dairy
D) ?leafy vegetables
B
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Which best describes an aspect of the screening and referral system?
A. monitoring the success of the NCP B. analyzing causes of sub-optimal performance C. refining the use of the NCP D. involving interdisciplinary collaboration E. identifying diagnostic labels using the PES format
What dietary suggestions could you make to him to help decrease his risk factors? a. Decrease consumption of high-fat dairy products. b. Avoid whole grain products
c. Decrease dietary fiber intake. d. Avoid lean cuts of meat and poultry. e. Increase consumption of high-fat dairy products.
What is true about thiamin?
a. Thiamin may be destroyed during cooking. b. Thiamin is sensitive to an acidic environment. c. Thiamin can be synthesized by the body. d. Thiamin is a source of energy for physical activity
Which of the following groups of people experience food allergies most often?
1.older adults 2.young women 3.teen boys 4.infants and young children