Dietary reference intakes Study guides, Class notes & Summaries
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FDNS 4100 Final Exam Study Guide | 200 Questions with 100% Correct Answers | Verified | Latest Update 2024
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The Dietary Reference Intakes (DRI) replaced the Dietary Recommended Allowances. - True 
Which disease was NOT empirically associated with diet in the late 1800s. - Schizophrenia 
Which form of niacin is NOT readily bioavailable? - Niacytin and Niacinagens 
Which of the following was originally treated and prevented with cod liver oil? - Rickets 
A scientific theory is: - A plausible explanation for a set of observed phenomena 
Empirical approach involves the generation of hypotheses from ______...
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NUTRITION 250 EXAM 1 PRACTICE EXAM WITH 100% CORRECT ANSWERS 2024
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Which formula can be used to determine the total amount of calories for a nutrient in more than one serving? 
The value on label * the # of servings 
 
 
 
Identify some sources of nutritious oils 
-Fish 
-olive oil 
 
 
 
content claims are those that describe the nutrients in a food. Examples are "low in fat," "rich in vitamin A," and "zero calories" 
Nutrient 
 
 
 
match the serving size unit to the appropriate food group 
Ounce -> Grains 
Cup -> Vegetables/fruits 
teaspoon ->...
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NUSC 1165 Final Exam Study Guide Spring 2024.
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NUSC 1165 Final Exam Study Guide Spring 2024. 
Chapter 1-2: 
 What are the six classes of nutrients? 
o Macronutrients: a nutrient needed by the body in large amounts. 
 Water 
 Fat 
 Protein 
 Carbohydrates 
o Micronutrients: a nutrient needed by the body in small amounts. Provide no energy. Act as 
antioxidants, coenzymes, cofactors- necessary for proper metabolism and function of body 
processes- found in most fresh food 
o Vitamins : essential because they cannot be synthesize...
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HNF 150 EXAM 1 Objectives All Possible Questions and Answers with complete solution
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Understand the concept of nutrient density and state how it can be used to determine the healthfulness 
of foods - Answer-A measure of nutrients provided per calorie of food 
Foods rich in nutrients relative to their energy content (calories) 
usually whole foods; lower calroies and higher nutrient foods 
ex: fruits & veggies = energy dense; spam & candy - not energy dense; whole foods = energy dense 
Identify the six classes of nutrients. Recall the energy yield (kcal/gram) for carbohydrate, pr...
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HNF 150 EXAM 1 Learning Objectives 100% Verified Solution
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HNF 150 EXAM 1 Learning Objectives 100% Verified Solution 
Reasons for the obesity epidemic & a better way to characterize it. - Correct Answer-The poor nutrition 
epidemic, the physical inactivity epidemeic. Overemphasis on weight. Obesity has no correlation with 
mortality. 
State how the DRI's (RDA and EER) for energy and other nutrients are established. - Correct AnswerDRI's reflect daily intakes to be achieved, on average, over time. Set high enough to ensure that body 
stores will me...
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WGU C787 NGN OA Exam Questions and Answers 2023 GRADED A+.
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WGU C787 NGN OA Exam questions and Answers 2023 GRADED A+. 
What is not a primary consideration when addressing nutritional needs for a 
homeless patient - correct answerIs the food fair trade certified 
How is the estimated average requirement commonly used (EAR)? - correct 
answer To guide recommendations and menu planning for communities, in 
combination with upper intake levels 
A healthful diet contains nutrient intake near what amount? - correct answer 
Recommended Daily Allowance (RDA) 
U...
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HUN 1201 questions with correct answers
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Which nutrient source will yields more than 4 kcalories per gram? CORRECT ANSWER-plant fats 
 
Which nutrient is an example of a macronutrient? CORRECT ANSWER-proteins 
 
In the scientific method, a tentative solution to a problem is called a ____. CORRECT ANSWER-hypothesis 
 
The amount of a nutrient that meets the needs of about 98% of a population is known as the CORRECT ANSWER-Recommended Dietary Allowance 
 
What is the AMDR for carbohydrate? CORRECT ANSWER-45-65% 
 
The Dietary Reference I...
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HUN1201 Exam |All Questions Correctly Answered!!
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The Dietary Reference Intakes may be used to _____ 
A) Plan and evaluate diets for healthy people 
B) Diagnose diet-related disorders 
C) assess adequacy of only vitamins and minerals 
D) assess adequacy of all required nutrients 
E) treat people with diet-related disorders - ANSWER A) Plan and evaluate diets for healthy 
people
![Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley Updated A+](/docpics/3773781/6547f93a7f5f3_3773781_121_171.jpeg)
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Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley Updated A+
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Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley Updated A+ Table of Content 
Part 1 Nutrition Fundamentals 
Chapter: 1 The Science of Nutrition 
Chapter: 2 Tools of a Healthy Diet 
Chapter: 3 The Food Supply 
Chapter: 4 Human Digestion and Absorption 
Part 2 Energy-Yielding Nutrients and Alcohol 
Chapter: 5 Carbohydrates 
Chapter: 6 Lipids 
Chapter: 7 Protein 
Chapter: 8 Alcohol 
Part 3 M...
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SCI228 – Nutrition, Health & Wellness MIDTERM EXAM (100% correct answers)
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MIDTERM Question 1 4 / 4 pts (CO 1) The primary method used to preserve seafood is: Correct! adding salt. smoking. drying. adding sugar. Chapter 18 Question 2 0 / 4 pts (CO 1) Which of the following temperature ranges provides optimal growth for the majority of food-borne microbes? 20-40 °F 40-60 °F 60-80 °F Correct Answer 80-100 °F Chapter 18 Question 3 4 / 4 pts (CO 1) Which of the following is NOT a recommended method for preventing cross- contamination? washing utensils and cutting board...
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