Which strategy is considered product marking
a. free samples
b. coupons
c. in-store tastings
d. all of the above
which food should make up less than 10 percent of your total calories
a. protein
b. grains
c. saturated fat
d. unsaturated fat
which bmi measurement is considered underweight
a. 22
b. 30.
c. 40
d. none of these
for whom is 2200 calories an adequate daily amount
a. a teenage girl
b. a teenage boy
c. a woman older than 20
d. a child younger than 5
which illness can be contracted by drinking contaminated water
a. botulism
b. e. coli infection
c. salmonellosis
d. gastroenteritis
which is the recommended temperature setting for the refrigerator
a. no higher than 20 *f
b. no higher than 32 *f
c. no higher than 40 *f
d. no higher than 45 *f
which fat is found is most sources of dairy and should be limited
a. trans
b. unsaturated
c. saturated
d. polysaturated
which food is one of the best sources of protenin
a. oats
b. leafy greens
c. eggs
d. rye
according to fda labeling which product could be considered fresh
a. pasta
b. grapes
c. yogurt
d. cheese
which can influence the way you eat
a. family
b. role models
c. culture
d. all of the above
which characteristic must a food include to receive the fda's good source of nutrients label
a. between 10 percent and 19 percent of the daily value of a nutrient
b. at least 15 different nutrients
c. at least 10 different nutrients and minerals
d. both raw and unprocessed food sources
which measurement would you use to determine whether you are a healthy weight for your height
a. muscle
b. body fat percentage
c. body mass index
d. muscle mass index
which activity is the example of an ideal workout for cardiovascular health
a. an hour of quick walking
b. 45 minutes of yoga
c. 30 minutes of intense strength training
d. 25 minutes of intense interval training
for whom is 2800 calories an adequate daily amount
a. a teenage boy
b. a teenage girl
c. a man older than 20
d. a boy younger than 5
which is a way to get botulism
a. eating beans that are improperly canned
b. drinking lemonade made with contaminated water
c. eating shrimp from contaminated water
d. eating steak handled by someone with dirty hands
which is the last step to talk in order to keep food safe
a. chill
b. clean
c. store
d. freeze