Describe the nutrient content of vegetables. What features make vegetables important components of the diet? What is the intake recommendation? How does the nutrient content of legumes differ from that of most other vegetables? What foods contain phytochemicals and why are they important in our diet? Discuss nutrient retention of vegetables in the various preparation and cooking processes.
What will be an ideal response?
See sections 13-2 and 13-6. Answer should include the basic points about the nutrient content of vegetables, such as low in kcalories (if nonstarchy), cholesterol, protein, and fat; high in fiber (many vegetables) and carbohydrates; and rich in vitamins, minerals, and phytochemicals. Legumes provide more complete protein than other vegetables and may be used as meat substitutes in vegetarian diets.
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Minerals and water do not contain carbon and are classified as ____ compounds
Fill in the blank(s) with the appropriate word(s).
MyPlate recommends that a 3-4-year-old child consume _________ of vegetables each day.
a. 2 cups b. 1 cups c. 1 ½ cups d. ½ cup
KL is a 72-year-old African American female living in a long-term care facility close to the Canadian border. She has a history of RA, which was well controlled until recently. She reports taking calcium supplements and eating lots of cheese. She presents to the hospital with a hip fracture following a fall. Height: 5'8" Weight: 210 pounds What is the best practical advice to give KL to help
prevent future fractures? a. supplement with vitamin D b. move to a sunny climate c. take more calcium d. lose significant weight e. supplement with glucosamine / chondroitin
Most of the food preservation methods that target microorganisms are effective because they
a. control microbe reproduction rates. b. destroy microbes or inhibit their growth. c. slow chemical changes resulting from the process of microbial growth. d. can be carried out inexpensively.