Nutrition Concepts and Controversies Study Set 4

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the Dietary Reference Intakes (DRI) committee.

Which term refers to the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

According to the Canadian Physical Activity Guidelines for Adults-18-64 years, how much exercise is recommended for adults to maintain a healthy body?

The Reference Daily Values on food labels for cholesterol, total fat, and sodium suggests an intake goal to strive to reach.

Using the concept of portion control, which of the following common objects is an acceptable way to identify a medium-sized piece of fruit?

On average, consuming 100 percent of the Dietary Reference Intakes (DRI) for every nutrient ensures adequate intake over time.

Which statement best describes Estimated Energy Requirements (EER)?

Which of the following foods is a source of lycopene?

Which standard establishes population-wide average requirements used by nutrition policymakers?

What does the absence of a tolerable upper intake level (UL) for a specific nutrient indicate?

As a nation, Canadians are eating too few servings of the protein food group.

According to the comprehensive summary of Canada's Food Guide tools and resources, which of the following processed foods may be considered part of a healthy eating pattern?

A diet-related health claim on a food label is acceptable for which of the following health conditions?

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is generous.

Which statement best describes the recommended dietary allowances (RDA)?

What is the name for the type of fat in butter, milk, and other dairy products that has shown some healthful biological activity in animal studies?

According to Canada's Food Guide, which of the following food items should fill half of your plate at meals?

You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. Which point would you emphasize during your presentation?

Which statement best describes the dietary reference intakes (DRI)?

The absence of a tolerable upper intake level (UL) for a nutrient implies that it is safe to consume in any amount.