The __________ provide guidance to individuals on the consumption of total fat,polyunsaturated fatty acids,saturated fatty acids,dietary cholesterol,carbohydrate,and protein to ensure adequate intake and to decrease risk of chronic disease.
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Q31: A food guide is a nutrition tool
Q32: Since they were first established in 1980,a
Q33: The _ was created in response to
Q34: The "reference amount" is the amount of
Q36: _ is an approach to help people
Q37: There is no Recommended Dietary Allowance or
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Q39: One of the weaknesses of the Dietary
Q40: The average dietary energy intake that is
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