Nutrition Through the Life Cycle 6th Edition Test Bank

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True/False1.Cholesterolmustbeobtainedinthediet.a.Trueb.FalseANSWER:FalseREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember2.Adietlowinfat-solublevitaminswillresultinamorerapidonsetofdeficiencysymptomsthanonelowinwater-solublevitamins.a.Trueb.FalseANSWER:FalseREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember3.Typically,weabsorbagreaterpercentageofmineralsthanvitamins.a.Trueb.FalseANSWER:FalseREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember4.Poornutrition,ormalnutrition,canresultfrombothinadequateandexcessivelevelsofnutrientintake.a.Trueb.FalseANSWER:TrueREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember5.Gastrointestinalbleedingoralcoholismmaycausesecondarymalnutrition.a.Trueb.FalseANSWER:TrueREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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6.Individualsare99.9percentgeneticallyidentical,butthe0.1percentdifferenceingeneticcodesmakeseveryoneunique.a.Trueb.FalseANSWER:TrueREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember7.Waterisanonessentialnutrient.a.Trueb.FalseANSWER:FalseREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember8.Aproductlabeled“transfat-free”couldcontain0.4gramsoftransfatandofsaturatedfat.a.Trueb.FalseANSWER:TrueREFERENCES:NutritionalLabelingLEARNINGOBJECTIVES:NTLC.BRWN.17.1.2-Applyknowledgeabouttheelementsofnutritionlabelingtodecisionsaboutthenutritionalvalueoffoods.KEYWORDS:Remember9.Adietarysupplementcanlegallyclaimtotreat,cure,orpreventadisease.a.Trueb.FalseANSWER:FalseREFERENCES:NutritionalLabelingLEARNINGOBJECTIVES:NTLC.BRWN.17.1.2-Applyknowledgeabouttheelementsofnutritionlabelingtodecisionsaboutthenutritionalvalueoffoods.KEYWORDS:Remember10.Therearenoprogramsdesignedtoimproveeatingbehaviorsinschool-agedchildren.a.Trueb.FalseANSWER:FalseREFERENCES:PublicFoodandNutritionProgramsLEARNINGOBJECTIVES:NTLC.BRWN.17.1.5-Identifythebasicelementsoffourpublicfoodandnutritionprograms.KEYWORDS:Remember

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11.TheDASHEatingplaniseffectiveforreducinghighbloodpressureandriskofsometypesofcancer,osteoporosis,andheartdisease.a.Trueb.FalseANSWER:TrueREFERENCES:NutritionandHealthGuidelinesforAmericansLEARNINGOBJECTIVES:NTLC.BRWN.17.1.6-Applythecharacteristicsofhealthfuldietstothedesignofone.KEYWORDS:RememberMultipleChoice12.Whatarethesixcategoriesofnutrients?a.carbohydrates,alcohol,fats,proteins,vitamins,andmineralsb.carbohydrates,fibers,fats,proteins,vitamins,andmineralsc.carbohydrates,proteins,fats,vitamins,minerals,andwaterd.carbohydrates,proteins,lipids,fiber,water,andvitaminse.carbohydrates,proteins,fiber,water,alcohol,andlipidsANSWER:cREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember13.Whichsubstanceisconsideredanessentialnutrient?a.fiberb.LDLcholesterolc.linoleicacidd.glucosee.sucroseANSWER:cREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember14.Acalorieis_____.a.ameasureoftheamountofenergytransferredfromfoodtothebodyb.ameasureoftheamountofenergyinsidethebody’sfatcellsc.aservingsizeofanyessentialornonessentialnutrientd.thelevelofnutrientsfoundtobeessentialforadequatefunctioninge.anysubstancethatispresentinfoodANSWER:aREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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15.Whattermreferstorecommendedintakelevelsofnutrients(intakestandards)forplanningandassessingdietsforhealthypeople?a.AdequateIntakeLevelsb.TolerableUpperLimitsc.EssentialNutrientsd.DietaryReferenceIntakese.MaximumCaloricConsumptionANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember16.TheEstimatedAverageRequirement(EAR)refersto_____.a.anintakelevelestimatedtomeetthenutrientneedsof98%ofhealthypeopleb.anintakevalueestimatedtomeetthenutrientneedsofhalfthehealthyindividualsinagroupc.theupperlimitsofanutrientestimatedtobecompatiblewithhealthd.anestimatednutrientintakestandardforhealthypeoplee.anestimatednutrientintakestandardforunhealthypeopleANSWER:bREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember17.Complexcarbohydratesinclude_____.a.glucose,glycogen,andmosttypesoffiberb.glucose,sucrose,andfructosec.starches,glycogen,andmosttypesoffiberd.starches,glucose,andsucrosee.starches,glycogen,andglucoseANSWER:cREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember18.Whattwomonosaccharidesarefoundinsucrose(tablesugar)?a.glucoseandlactoseb.glucoseandglucosec.glucoseandmaltosed.glucoseandfructosee.maltoseandlactoseANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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19.Bloodsugarisalsoknownas_____,whilefruitsugarisalsoknownas_____.a.glucose;fructoseb.glucose;lactosec.lactose;fructosed.maltose;lactosee.fructose;maltoseANSWER:aREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember20.Humandigestiveenzymesareunabletobreakdown_____.a.sucroseb.glycogenc.alcoholsugarsd.maltosee.fiberANSWER:eREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember21.Carbohydrateswithahighglycemicindex_____.a.improvebloodglucosecontrolinpeoplewithdiabetesb.reduceelevatedlevelsofbloodcholesterolandtriglyceridesc.increaselevelsofHDLcholesterold.decreasetheriskofdevelopingtype2diabetese.raisebloodglucoselevelsmorethancarbohydrateswithalowglycemicindexANSWER:eREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember22.Theonlyimportantanimalsourceofcarbohydratesis_____foundin_____.a.lactose;meatb.glucose;meatc.maltose;milkd.lactose;milke.sucrose;milkANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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23.Triglyceridesarecomposedof_____.a.twoglycerolmoleculesattachedtoafattyacidb.twofattyacidsattachedtoaglycerolmoleculec.threeglycerolmoleculesattachedtoafattyacidd.threefattyacidsattachedtoaglycerolmoleculee.threefattyacidsattachedtothreeglycerolmoleculesANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember24.Whichsubstanceprovidesthemostenergypergram?a.proteinb.fiberc.fatd.sucrosee.glucoseANSWER:cREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember25.Thetwoessentialfattyacidsare_____.a.linoleicacidandalpha-linolenicacidb.linoleicacidandthromboxanec.alpha-linolenicacidandthromboxaned.thromboxaneandprostaglandine.glycogenandlinoleicacidANSWER:aREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember26.Afatcontainingonedoublebondis_____.a.monosaturatedb.polysaturatedc.polyunsaturatedd.saturatede.monounsaturatedANSWER:eREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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27.LDLcholesterolis_____.a.loweredbyintakeoftrans-fattyacidsb.associatedwithheart-diseaseriskwhenpresentinhighlevelsc.associatedwithheart-diseaseriskwhenpresentinlowlevelsd.raisedbyintakeofunsaturatedfattyacidse.unaffectedbyintakeofsaturatedfattyacidsANSWER:bREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Understand28.Hydrogenationmakes_____byaddinghydrogentothe_____.a.oilssolid;singlebondoftheirsaturatedfattyacidsb.oilsliquid;singlebondoftheirsaturatedfattyacidsc.fatsliquid;singlebondoftheirsaturatedfattyacidsd.oilssolid;doublebondoftheirunsaturatedfattyacidse.fatssolid;doublebondoftheirunsaturatedfattyacidsANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Understand29.Essentialaminoacids_____.a.areproducedbythehumanbodyb.mustbeobtainedinthedietc.mustbesynthesizedfromotheraminoacidsd.canbefoundinallplantproteinsourcese.areconstituentsofstarchANSWER:bREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember30.Thereare_____essentialaminoacids.a.8b.9c.21d.3e.6ANSWER:bREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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31.Whichcombinationisanexampleofcomplementaryproteins?a.grainsandseedsb.grainsanddriedbeansc.seedsandmilkd.soybeansandmilke.eggsandonionsANSWER:bREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember32.Fat-solublevitamins_____.a.arestoredonlyforafewweeksbythebodyb.includevitaminsA,D,E,andCc.canbeconsumedinveryhighamountswithoutcausingharmfuleffectsd.canbestoredinthebodyformonthstoyearse.areimmediatelymetabolizedbythebodyandneverstoredANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Understand33.Whichvitaminactsasanantioxidantinthebody?a.vitaminCb.thiaminc.riboflavind.biotine.vitaminDANSWER:aREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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34.Whichtermreferstochemicalsubstancesinplants,someofwhichaffectbodyprocessesinhumansthatmaybenefithealth?a.vitaminsb.coenzymesc.phytochemicalsd.aminoacidse.mineralsANSWER:cREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember35.Afterclass,yougotoJambaJuiceandgetan“Orange-a-Peel”smoothiethatcontainsthefollowingnutrients:9gofprotein,102gcarbohydrate,and1goffat.Howmanytotalcaloriesdoesthisprovide?a.299b.399c.448d.453e.546ANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Apply36.Afterclass,yougotoJambaJuiceandgetan“Orange-a-Peel”smoothiethatcontainsthefollowingnutrients:9gofprotein,102gcarbohydrate,and1goffat.Giventhatthedailyvalueoftotalfatintakeis65g,whatisthe%DVoffatinthesmoothie?a.0%b.1.5%c.10%d.15%e.19%ANSWER:bREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Apply

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37.Awomaneatshalfofapitabreadsandwichfilledwithtunasalad.Theentiresandwichcontained20gramscarbohydrate,8gramsprotein,and5gramsfat.Approximatelyhowmanycalorieswillsheobtain?a.80b.130c.150d.160ANSWER:aREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Apply38.ThestandardlevelsofnutrientintakeslistedintheNutritionFactspanelonpackagedfoodsareknownas_____.a.DailyValuesb.AdequateIntakesc.RecommendedDietaryAllowancesd.RecommendedIntakese.TentativeValuesANSWER:aREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Apply39.Oneexampleofanempty-caloriefoodis_____.a.driedfruitb.redkidneybeaninchilic.blackcoffeed.acheesetwiste.nonfatyogurtANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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40.A65-year-oldwomanisbuyinganironsupplementforher“weakblood.”Sheasksthepharmacisttoadviseheronthehighestamountthatsheshouldtakedaily.Whatdietaryintakestandardscouldthepharmacistusetoprovidethebestrecommendation?a.RecommendedDietaryAllowances(RDAs)b.AdequateIntakes(AIs)c.TolerableUpperIntakeLevels(ULs)d.EstimatedAverageRequirements(EARs)e.AIsandEARsANSWER:cREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Apply41.Whichnutrientisconsiderednonessential?a.vitaminCb.ironc.cholesterold.potassiume.vitaminEANSWER:cREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember42.Adultsareapproximately_____waterbyweight.a.20-30%b.40-50%c.50-60%d.60-70%e.70-80%ANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember

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43.Thebalanceoffluids,nutrients,gases,temperature,andotherconditionsneededtoensureproperfunctioningofcellsisknownas_____.a.regulationb.homeostasisc.energybalanced.cellularrespiratione.metabolismANSWER:bREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember44.Whichdisorderischaracterizedbyhighlevelsoftheaminoacidphenylalanineinthebloodandcanleadtointellectualdisability,poorgrowth,andotherproblems?a.hemochromatosisb.galactosemiac.malnutritiond.hypertensione.phenylketonuriaANSWER:eREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember45.Secondarymalnutritionissometimesprecipitatedbya(n)_____.a.excessiveintakeofvitaminAb.seriousvitaminAdeficiencyc.nutrient“rippleeffect”d.surgicalproceduree.poornutritionalstatethatisdietaryinnatureANSWER:dREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Understand

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46.Nutrient-densefoodshave_____levelsofnutrientsand_____calorievalues.a.high;lowb.low;highc.high;highd.low;lowe.high;variableANSWER:aREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember47.Thewater-solublevitaminsinclude_____.a.A,D,E,andKb.AandCc.B-complexandCd.B-complexandKe.A,B-complex,andEANSWER:cREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember48.Thefat-solublevitaminsinclude_____.a.A,D,E,andKb.AandCc.B-complexandCd.B-complexandKe.A,B-complex,andEANSWER:aREFERENCES:PrinciplesoftheScienceofNutritionLEARNINGOBJECTIVES:NTLC.BRWN.17.1.1-Demonstrateaworkingknowledgeofthemeaningofthe10nutritionconceptspresented.KEYWORDS:Remember49.Afoodproductingredientlabelreads:wheatflour,vegetableshortening,sugar,salt,andcornstarch.Whatitemwouldcontributethegreatestamountofweightinthatfood?a.saltb.sugarc.wheatflourd.cornstarche.vegetableshorteningANSWER:cREFERENCES:NutritionalLabelingLEARNINGOBJECTIVES:NTLC.BRWN.17.1.2-Applyknowledgeabouttheelementsofnutritionlabelingtodecisionsaboutthenutritionalvalueoffoods.KEYWORDS:Understand

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50.Whichfooditemcouldbelabeled“enriched”?a.juiceb.milkc.breadd.candye.applesANSWER:cREFERENCES:NutritionalLabelingLEARNINGOBJECTIVES:NTLC.BRWN.17.1.2-Applyknowledgeabouttheelementsofnutritionlabelingtodecisionsaboutthenutritionalvalueoffoods.KEYWORDS:Remember51.Bylaw,milkmustbefortifiedwith_____.a.vitaminDb.vitaminCc.calciumd.fibere.folicAcidANSWER:aREFERENCES:NutritionalLabelingLEARNINGOBJECTIVES:NTLC.BRWN.17.1.2-Applyknowledgeabouttheelementsofnutritionlabelingtodecisionsaboutthenutritionalvalueoffoods.KEYWORDS:Remember52.Fiber-likeformsofindigestiblecarbohydratesthatsupportthegrowthofbeneficialbacteriainthelowerintestinearecalled_____.a.mineralsb.refinedelementsc.probioticsd.prebioticse.antibioticsANSWER:dREFERENCES:NutritionalLabelingLEARNINGOBJECTIVES:NTLC.BRWN.17.1.2-Applyknowledgeabouttheelementsofnutritionlabelingtodecisionsaboutthenutritionalvalueoffoods.KEYWORDS:Remember

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53.Probioticsmaybefoundin_____.a.cottagecheeseb.barleyc.ryed.leekse.garlicANSWER:aREFERENCES:NutritionalLabelingLEARNINGOBJECTIVES:NTLC.BRWN.17.1.2-Applyknowledgeabouttheelementsofnutritionlabelingtodecisionsaboutthenutritionalvalueoffoods.KEYWORDS:RememberNutritionFactsServingSize1/4cup(40g)AmountPerServingCalories170CaloriesfromFat45%DailyValue*TotalFat5g5%SaturatedFat0.5g3%TransFat0gCholesterol0mg0%Sodium10mg0%Potassium310mg9%TotalCarbohydrate31g10%DietaryFiber2gSugars29gProtein1g2%VitaminA0%•Iron6%Calcium2%•54.Whatisthepercentofcaloriesfromfat?a.3%b.16%c.26%d.35%e.45%ANSWER:cREFERENCES:NutritionalLabelingLEARNINGOBJECTIVES:NTLC.BRWN.17.1.2-Applyknowledgeabouttheelementsofnutritionlabelingtodecisionsaboutthenutritionalvalueoffoods.KEYWORDS:Apply

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