Question 1

Describe how the Dietary Reference Intakes DRI) Committee establishes DRI values.

Accepted Answer

The first step will be to find out how m

Question 2

What is the name of the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

Accepted Answer

A)  lignans 
B)  lycopene 
C)  genistein 
D)  lutein 
A)  lignans 
B)  lycopene 
C)  genistein 
D)  lutein

Question 3

When carbohydrate counting, how many grams of carbohydrate is equivalent to one carbohydrate serving in accordance with The Canadian Diabetes Association meal planning guide approach?

Accepted Answer

A)  5 
B)  10 
C)  15 
D)  20 
A)  5 
B)  10 
C)  15 
D)  20

Question 4

Following Canada's Food Guide is intended to reduce your risk for which chronic disease?

Accepted Answer

A)  osteoporosis 
B)  kidney stones 
C)  heartburn 
D)  arthritis 
A)  osteoporosis 
B)  kidney stones 
C)  heartburn 
D)  arthritis

Question 5

Defend the statement that foods, not supplements, are the best and safest source of phytochemicals.

Accepted Answer

A moderate approach to the use of phytoc

Question 6

Explain the difference between nutrient content descriptors and diet-related health claims allowed on food labels in Canada.

Accepted Answer

Nutrient content descriptors are approve

Question 7

Explain how the Estimated Energy Requirements EER) are established.

Accepted Answer

Estimated Energy Requirements EER), are

Question 8

Which of the following statements about the discretionary Calorie allowance is true?

Accepted Answer

A)  The added fat absorbed by the batter in fried chicken contributes to discretionary Calories. 
B)  It must be spent on nutrient-dense foods composed primarily of water. 
C)  The more physical activity completed the fewer discretionary Calories available. 
D)  It should be consumed even if the person is trying to lose weight. 
A)  The added fat absorbed by the batter in fried chicken contributes to discretionary Calories. 
B)  It must be spent on nutrient-dense foods composed primarily of water. 
C)  The more physical activity completed the fewer discretionary Calories available. 
D)  It should be consumed even if the person is trying to lose weight.

Question 9

Why would you suggest that an adult athlete become familiar with tolerable upper intake levels UL) prior to taking nutritional supplements?

Accepted Answer

A)  to avoid using supplements 
B)  to prevent illness from nutrient toxicity 
C)  to maximize athletic performance 
D)  to prevent deficiencies in specific nutrients important for athletes 
A)  to avoid using supplements 
B)  to prevent illness from nutrient toxicity 
C)  to maximize athletic performance 
D)  to prevent deficiencies in specific nutrients important for athletes

Question 10

Which of the following statements about the dietary reference intakes DRI) is the most accurate?

Accepted Answer

A)  They are for healthy individuals. 
B)  They are based on review of available testimonials. 
C)  They are published by a committee composed of dietitians. 
D)  They are maximum requirements, not recommendations. 
A)  They are for healthy individuals. 
B)  They are based on review of available testimonials. 
C)  They are published by a committee composed of dietitians. 
D)  They are maximum requirements, not recommendations.

Describe how the Dietary Reference Intakes DRI) Committee establishes DRI values.

What is the name of the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

When carbohydrate counting, how many grams of carbohydrate is equivalent to one carbohydrate serving in accordance with The Canadian Diabetes Association meal planning guide approach?

Following Canada's Food Guide is intended to reduce your risk for which chronic disease?

Defend the statement that foods, not supplements, are the best and safest source of phytochemicals.

Explain the difference between nutrient content descriptors and diet-related health claims allowed on food labels in Canada.

Explain how the Estimated Energy Requirements EER) are established.

Which of the following statements about the discretionary Calorie allowance is true?

Why would you suggest that an adult athlete become familiar with tolerable upper intake levels UL) prior to taking nutritional supplements?

Which of the following statements about the dietary reference intakes DRI) is the most accurate?

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fibre

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

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Exam 2: Nutrition Toolsstandards and Guidelines

Describe how the Dietary Reference Intakes DRI) Committee establishes DRI values.

What is the name of the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

When carbohydrate counting, how many grams of carbohydrate is equivalent to one carbohydrate serving in accordance with The Canadian Diabetes Association meal planning guide approach?

Following Canada's Food Guide is intended to reduce your risk for which chronic disease?

Defend the statement that foods, not supplements, are the best and safest source of phytochemicals.

Explain the difference between nutrient content descriptors and diet-related health claims allowed on food labels in Canada.

Explain how the Estimated Energy Requirements EER) are established.

Which of the following statements about the discretionary Calorie allowance is true?

Why would you suggest that an adult athlete become familiar with tolerable upper intake levels UL) prior to taking nutritional supplements?

Which of the following statements about the dietary reference intakes DRI) is the most accurate?

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fibre

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters