All of the following foods are major contributors of healthful fatty acids except:
a. olives, which are high in monounsaturated fats.
b. nondairy creamer, which is high in trans fats
c. mayonnaise, which is high in omega-6 fatty acids.
d. flaxseed, which is high in omega-3 fatty acids.
e. avocados, which are high in unsaturated fats.
b
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The process of identifying patients who may have a nutrition diagnosis and who would benefit from nutritional assessment and intervention by an RD is defined as: a. nutrition-focused physical examination b. nutrition assessment c. estimating nutrition needs
d. nutrition screening. e. calculating nutritional risk.
Identify and discuss methods for reducing the intake of added sugars
What will be an ideal response?
Which of the following nutrient standards is referenced on the Nutrition Facts panel of a box of Cheerios™?Â
A. Adequate Intake B. Estimated Safe and Adequate Daily Dietary Intake C. Recommended Dietary Allowance D. Daily Value
For adults older than 65, the lowest mortality correlates with a BMI of ____
A) 18.5 to 20.5 B) 21 to 25 C) 23.5 to 27.5 D) 28 to 30