The World Cancer Research Fund and the American Institute for Cancer Research recommend that people limit their intake of red meat to no more than 18 ounces every week and eat very little processed meat. These recommendations are explained by
A. the association of chronic high consumption of red meat or processed meats with increased risk of colorectal cancer.
B. the association of chronic high consumption of red meat or processed meats with increased risk of breast cancer.
C. the association of chronic high consumption of red meat or processed meats with increased risk of obesity, a risk factor for certain cancers.
D. the association of chronic high consumption of red meat or processed meats with increased risk of lung cancer.
A
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The RDA for carbohydrates is 130 g per day for adults. This amount
A. is the minimum amount of glucose needed for the brain each day. B. supplies enough energy to support vigorous activities. C. should not be exceeded so that risk of hyperglycemia is minimized. D. is difficult to obtain in a well-balanced diet.
Foods with a high nutrient density:
a. are iron rich. b. contain a mixture of carbohydrate, fat, and protein. c. carry the USDA nutrition labeling. d. are rich in nutrients but relatively low in calories.
Salmonella infection is one of the most common foodborne illnesses and _____ are particularly likely to be contaminated with it.
A. fish B. vegetable casseroles C. poultry and eggs D. fruit drinks E. pasteurized milk and dairy products
Which of the following sweeteners provides 4 kcal/g?
A. Sucrose B. Sucralose C. Stevia D. Saccharin