Discuss the factors that enhance food intake changes
? Attitude that nutrition is important
? Belief that diet affects health
? Perceived susceptibility to diet-related health problems
? Perception that benefits of change outweigh barriers to change
? Confidence that the behavior change can be made
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Most bottled water has ________ fluoride content than municipal tap water.
A. the same B. a higher C. a lower
Lucie is practicing good cognitive skills for weight loss when she tells herself: a. "I shouldn't have eaten that ice cream yesterday... no wonder I'm fat."
b. "I was able to walk on the treadmill 15 minutes longer today than I could 2 weeks ago... my fitness level is improving.". c. "I really, really want to lose weight; I just can't seem to succeed no matter how hard I try.". d. "I need to remember to stop by the grocery store and pick up some more fresh vegetables for salads, and some light vinaigrette.". e. "I could only do 10 sit-ups at the gym today. I'll never lose my gut at this rate.".
Carbohydrates are converted into:
a. fructose b. sucrose c. lactose d. glucose.
Which of the following statements is false?
A. Marbling in muscle appears as little white streaks or drops. B. The animal's age, diet, and species affect the texture of fat. C. Fat is white in younger animals and turns progressively more yellow in color as the animals age. D. Feeding swine a diet containing fats that are primarily saturated will yield pork fat that is harder as compared to that from animals fed more polyunsaturated fats. E. Lamb fat is very different from the hard, more brittle, and dense fat observed in beef.