Unit 4: Guidelines For Healthy Eating

Referencing the product below, what is one serving size in cups? Brown rice: 20 cups of rice per container Servings per container: 40 A. 1/2 Cup B. 2 Cups C. 20 Cups D. 40 Cups

A serving of food that has 10% to 19% of a nutrient based on a 2,000-calorie diet is considered to have __________. A. low nutritional value B. good nutritional value C. average nutritional value D. excellent nutritional value

Processed, low-fat foods are typically low in calories.

Foods that have 35% of a daily intake of a nutrient are classified the same as those that have 20%.

Acne is caused by __________. A. a strict diet B. eating at night C. hormones D. dry skin

Vitamins A, vitamin C, calcium, and __________ are required to appear on nutritional labels. A. iron B. zinc C. potassium D. phosphorus

Which of the following is NOT a step one can take to prevent food borne illnesses? A. cooking foods to an appropriate temperature B. refrigerating food within two hours of preparation C. cutting all meats with the same knife D. keeping ready-to-eat food separate from raw food

Weight gain occurs when a person consumes too much/many __________. A. calories B. fat C. carbohydrates D. protein

The acronym FDA stands for __________. A. Federal Dietary Association B. Food and Diet Association C. Federal Dietary Administration D. Food and Drug Administration

Fresh fruit can be contaminated by the water used to wash it.