List and describe the contributions of the five food groups in the USDA Food Patterns
What will be an ideal response?
Fruits contribute folate, vitamin A, vitamin C, potassium, and fiber.
Vegetables contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber.
Grains contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber.
Protein foods contribute protein, essential fatty acids, niacin, thiamin, vitamin B6, vitamin B12, iron, magnesium, potassium, and zinc.
Milk and milk products contribute protein, riboflavin, vitamin B12, calcium, potassium, and, when fortified, vitamin A and vitamin D.
Oils are not a food group, but are featured here because they contribute vitamin E and essential fatty acids.
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The most important factor in decisions concerning use of parenteral nutrition is:
a. age. b. gender. c. competence of the clinical nutritionist. d. status of the gastrointestinal tract.
A food desert is a location where: a. there is a shortage of all types of foods
b. there is an inadequate water supply. c. there is a shortage of fruit and vegetable growth. d. there is limited access to affordable and nutrient-dense foods. e. only desert-type plants will grow.
Discuss one of the reasons anthropologists have proposed for the prohibition of eating meat
Why is vitamin D a nutrient of particular concern in older adults?
A. The kidneys accelerate the conversion of vitamin D to its active form, which increases the risk for toxicity. B. Vitamin D synthesis in the skin slows with age. C. Permeability of the intestine to dietary vitamin DÂ increases as the intestine ages, which increases risk for toxicity. D. None of these responses are accurate.