You teach food service workers about pot-washing temperatures. How do you know if the workers then follow the rules?
a. ask them to repeat the rules
b. test the water temperatures at frequent intervals
c. ask them to write down the guidelines
d. check to see if the pots are clean
Answer: b. test the water temperatures at frequent intervals
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On a food label, there is 140 Calories per serving. It contains 2 grams of saturated fat. What is the approximate percentage of Calories from saturated fat per serving of the food?
A. 3.5% B. 13% C. 22.5% D. 2%
All of the following factors are theorized to contribute to the poverty-obesity paradox EXCEPT
A. the increased tendency of low-income people to purchase inexpensive, energy-dense foods that have a longer shelf life. B. the increased tendency of low-income people to spend too much money on relatively expensive sources of protein, such as meats, poultry, and fish. C. the increased tendency of low-income people to live in regions that are not served by markets selling fresh, affordable food. D. the increased level of stress experienced by low-income people, which results in the frequent release of hormones that slow metabolism and increase appetite, and may deplete their ability to make thoughtful choices about foods.
Signs, symptoms, severity, and causes of preeclampsia vary from woman to woman
a. True b. False Indicate whether the statement is true or false
Which statement below most accurately reflects the purpose of the Dietary Reference Intakes?
A) Nutrient values determined for foods B) Nutrient standards used to prescribe and evaluate diets C) A table of essential nutrients appropriate for a 2,000-Calorie diet D) A guide used to design diets for individuals with chronic disease E) Don't recall it!