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Cullinary
| a person who is overweight burn the same amount of calories as a thin person walking the same rate and distance | flase |
| jack an 80 old man has the same spefic nturional needs as jill and 18 year old female | flase |
| daily value for sodium is found on the nutrition facts panel | true |
| a pregame is reccomned 3-4 hours be4e a game | true |
| what is (haccp)? | hazard analysis control point |
| seving size must be inctited on what? | flase |
| consuming a very low carbohydrate diet increases the risk of build up of ketone bodies | true |
| some microorgraimis create a postive effetcs on food taste and texture | true |
| vitmain toxicy occurs when daily vitman needs are not met over an extended peroid | flase |
| laction is a lide stage event that requires extra nutreinets in the womens diet | true |
| food in the dairy group are high in protein and calicum | true |
| excess fat-soluble vitamins in the diet are eliminated from the body thru urine | flase |
| babies should not be given cows milk bc it doesnt have enough iron and too much calicum | flase |
| excess fat stored around the abdomen poses a greater health risk than excess fat stored aorund the hip area | true |
| laction is a life stage event that requries extra nuterinets in the womans diet | true |
| woman dosent need more claorie per pound of bodys weight per hour to support bsasl metabolism than men do | flase |
| egg yolk and fortifed dairy products are exclenet sources of preformed vitamin a | true |
| childern today are more likely to become overweight thier ancestors | true |
| because foods can be contimated during processing and handling,food producres have little responsibility for assuring food safety | flase |
| people can contract hepatitisa A and norwalk virus by eating raw and undercooked eggs | flase |
| proboitics are the good microorganisms that offer health benfits when eating om sufficent amounts | true |
| foods high in fat are aslo calorie dense | true |
| according to my plate,the food group should repsent equal respent portions to your meals | flase |
| protein-rich foods provide the glycogen athlets need to build and repair tissue | flase |
| provitmans are compunds the body can convert into acitve forms of vitmans | true |
| what is (dri)to plans thier own diet meals | dietary refernce intake |
| women who are above or below healthy weight are more likely to experiance prombles during pregncey | true |
| ketosis can be harmful bc it changes the acid-base balance of blood | true |
| growth is more rapid during infacny than ar any other time in the life cycle | true |
| phytochemilcal can be found in greates amounts in meats and polutry | flase |
| research has shown that taking salt tablets is the most effective ways to replace soduim lost during physcial activity | flase |
| the amount of food people should consume is influnced by thier level acitvity | true |
| for althets involed in strength training,portein supplements drinks are essentail | flase |
| a diet anaylsis is desinged to tella person if he or she needs to lose weights | flase |
| daily valuse are based on ? claoreis on the nutrition fatcs panel4 various nutreinets | true |
| all the facotrs that impact bmr can be cahnged | flase |
| foods that are high in calories from soild fats and added sugars are consdired nutrient dense | flase |
| for most peole,apporoximately 75% of energy output is for physcical activity | flase |
| power foods such as portein drinks enhcance atheltic performance | flase |
| one way to learn how to change eating patterns is thru nutrition education | true |
| dietary refence intake is to intake what | meet nutritional requirements for spefic groups such as the military |
| as people age,thier abilty to absorb some nuterinets decares | true |
| over 50% of adults in the united states are more then_% overweight | 20 |
| a person's calorie needs increase during adulthood,especially after age 50 | flase |
| the tempautre in the refrigeator should be 40f or above | false |
| the term adolsecnece refer to a spefic life cycle stage | true |
| vitmasne that are known to be especially toxic to the body if consumed in lagre amounts over long peroid are | e and k |
| which will fit the dlevoping needs of a grwoing 3- year-old | apple slices and granham crackers |
| whixh of the following are found in both vegetables and protein foods grops | beans and peas |
| which of the following is not a food group on my plate | oils |
| goverment agcney is resopnbile for the truthful adversting of food claims | (epa) u.s envoirmental portection agency |
| opposite optimum health on the wellness continuum is | physcail health |
| these vitmans are antioxdants | c and e |
| his/her has little control over a health fatcor | heridty |
| a 3-ounce serving of meat is about the size | deck of playing cards |
| postive outcome of peer pessure among teens | teens are encouraged to participate in health-proting activites,such as sports |
| this is Not reccomned a pracitce by health experts | skiping breakfast to control calorie intake |
| who is at MOST at risk for danger 4m food poising | pregnant women |
| my plate recommends including at least _ of cooked seafood | 6ounces |
| who is primary responsible for healthful lifestyle choices | an indiviual |
| thid vitman helps especially imporant during the first weeks of pregnancy toi help prevent nerual tube damge to the fetus | folate |
| When carbs are Not availabe to the body, what hapens | the body will slowly begin to convert fatty acids into ketone bodies for energy needs |
| athlest best chioce to drink be4e a competition | water |
| acceptable percent body fat for most male athletes is_ and for women athletes is _ | 15-17% and women is 8-10% |
| a good source of vitamin c | grapefruit |
| how many servings that product would a person need to eat to consume 100 precnet of the daily value for fiber | 4 to 5 |
| how do lifestyle choices realte ti health outcomes | lifestyle choices can lead to health improvement or health decline |
| high-qualtily source of protein for an athlets diet | fruit |
| wellness | a doctors verification that a person is healthy |
| s person who foucs on staying physically ,meantally and socially healthy practices an approach to wellness | unrealtisc |
| this factor is esmitaed to grealty infulance peole's health and wellness | heredity |
| main function of vitamin k | regukates levels of calicum in blodd stream |
| the safest way to thaw meat | on the kitchen counter |
| stress is | the inner agitaion a perso feels in respone to change |
| athelts goal when trying to gain weight | to expand fat stores |
| percent daily vaules on nutriyion panel are based on a _ calorie diet | 2,000 |
| this vitiman poses the greatest risk for deficiency who eats no food 4m animals sources | vitman b6 |
| preagnet women who carve and ingest non food materials such as clay,soil and chalk are practing | osteomalacia |
| which tip should be follow to prevent food borne illness | shop for refrigeated,and frozen lasts |
| fda cautions women who are pregnant or may be come pregnant to limit consumption of what | foods high in fiber |
| which of the following is correct | oils are fats that are soild at room temperature |
| according to my plate, which of the follwoing foods should you reduce for a healthier eating plan | sugary drinks |
| a promble with carb loading is | respiratory distress,water loss,muscule stiffness |
| this can infer with vitamin absorption | diarrhea |
| which is true about safe food preparation using a microwave oven | microwave ovens cannot cook foods to safe tempautre |
| primary purpose for setting new lifestyle goals and delvoping behavior -change contratcs is to | make postive changes for imporved health |
| a diet lacking in _ could increase the risk of osteoporosis | calicum |
| foods that are high in soild fats and added sugar are consdired | empty calories |
| which food itmes are condiered a refined grain | white rice |
| tis consired a health-risk lifestle choices | smoking cigarettes |
| what is indicated by a milk carton labled fortified with vitamins a and d | two nuterinets have been added during processing |
| a leaving agent | yeast |
| recommended daily intake for _ increased for pregnant women | folate |
| why is flour enriched | to add lack nutrients lost in processing |
| which statement is true | baked potato is more nutrient dense than french fired potatoes |
| the prferred fuel gor brain and nerve cell functioning is | carbs |
| what health and fitness promblem is negatively affecting the wellness of people in the united states | higher than recommneneded intake of fats,cholestrol,soduim and sugar |
| one cause of vitman deficeny is | fauilre of the body ti absorb the vitamins |
| most associated with herdity | having one parent dignosed with diabetic |
Created by:
Ana.reardon
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