Food insecurity exists when a person:
A) does not have adequate physical, social, or economic access to food.
B) has difficulty making decisions about which foods to purchase or eat.
C) lacks confidence in preparing meals.
D) has an irrational fear of trying new foods.
A
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Which of the following is true?
a. The bioavailability of nonheme iron is two to three times that of heme iron. b. Absorption of nonheme iron is generally most affected by the body's need for more iron. c. Enriched foods are good sources of nonheme iron. d. Nonheme iron is found in shellfish.
Removing the grain protein gluten from the diet has been shown to: a. resolve digestive problems in people with celiac disease. b. help with weight loss in people trying to lose weight
c. reduce problems with insomnia. d. reduce cancer risk. e. cause protein deficiency.
Discuss the validity of the art of "food combining" to enhance digestion/absorption
What will be an ideal response?
The body's storage form of glucose is called:
a. blood sugar. b. glucagon. c. glycogen. d. dextrose.