MATCHING
-The principle of recognizing that a food has more iron than another food when expressed per kcalorie
A) 5
B) 40
C) 65
D) 1/2 cup
E) 1 cup
F) FDA
G) Bran
H) Iron
I) USDA
J) Soybeans
K) Green peas
L) Balance
M) Vitamin B??
N) Vitamin A
O) Endosperm
P) Nutrient density
Q) Sodium and hypertension
R) Tomatoes and prostate cancer
S) Margarine containing plant sterols
T) Orange juice containing added calcium
Correct Answer:
Verified
Q71: Diet-planning tools that organize foods by their
Q79: Which ingredient on a food label would
Q80: What is typically a characteristic of a
Q84: MATCHING
-The principle of consuming a number of
Q85: MATCHING
-Part of grain richest in fiber
A)5
B)40
C)65
D)1/2 cup
E)1
Q86: MATCHING
-Commonly used to make textured vegetable protein
A)5
B)40
C)78
D)1/2
Q86: MATCHING
-Associated in a reliable health claim allowed
Q87: MATCHING
-Part of grain containing most of the
Q88: MATCHING
-Example of a functional food
A)5
B)40
C)65
D)1/2 cup
E)1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green
Q93: MATCHING
-Example of a fortified food
A)5
B)40
C)78
D)1/2 cup
E)Health claim
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green
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