Which of the following factors does not increase the likelihood of dietary change?
A) Knowledge about the relationship between nutrition and health
B) Perceived risk of diet-related health problems
C) Perception that changes which require a lot of will power are the only ones that will make a difference
D) Belief that dietary choices are important to health and well-being
C
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Shelly is a 25-year-old breastfeeding mom who is trying to lose weight. Her OB/GYN has suggested that she should go on a very low-fat diet (?15% of calories) to lose weight. How will this affect the fat composition of her breast milk?
A. It will not change the fat composition at all. B. Her breast milk will contain more very long-chain fatty acids. C. Her breast milk will contain more saturated fatty acids. D. Her breast milk will contain more medium-chain fatty acids. E. Her breast milk will contain more cholesterol.
What food and nutrition service program(s) does the U.S. Department of Agriculture (USDA) and Administration on Aging provide for older adults?
A. Child and Adult Care Food program B. Supplemental Nutrition Assistance program C. Senior Farmers' Market Nutrition program D. Commodity Supplemental Food program E. All of the above.
Tatiana is a competitive athlete who weighs 70 kg. She would like to plan a nutritionally adequate diet that provides enough carbohydrate to maintain her weight and glycogen stores during training and competition. According to expert recommendations, she should consume ________ grams of carbohydrate daily.
A. 520 to 800 B. 720 to 1000 C. 420 to 700 D. 620 to 900
The known connection between osteoarthritis and nutrition is related to:
a. milk. b. fish oil. c. overweight. d. sugar.