Nutrition Chapter 1: Undernutrition in America

Question Which of the following groups of Americans is most at risk of undernutrition? Answer Residents of long-term care facilities are most at risk of undernutrition. Undernutrition, characterized by inadequate intake or absorption of nutrition, is a significant issue, particularly for certain populations. Various factors can contribute to undernutrition, including reduced food intake, malabsorption, increased … Read more

Nutrition Chapter 1: Sources of Phytochemicals

Question Alternate version of the question: Answer Lean meat is not a source of phytochemicals. Phytochemicals are chemical compounds produced by plants, generally to help them thrive or thwart competitors, predators, or pathogens. They are often referred to as “plant-based compounds” or “phytonutrients,” and they are found in fruits, vegetables, grains, beans, and other plants. … Read more

Nutrition Chapter 1: Trends in American Dietary Habits

Question Answer When compared to the typical American diet in 1987-1988, today’s Americans consume more total calories. According to data from the U.S. Department of Agriculture (USDA), the statement that today’s Americans consume more total calories compared to the typical American diet in 1987-1988 is true (USDA, 2020). Over the past few decades, there has … Read more

Nutrition Chapter 1: Kilograms to Pounds

Question Josh weighs 170 kg. What is his weight in pounds? Answer Josh’s weight in pounds is approximately 374 pounds. To convert weight from kilograms to pounds, the standard conversion factor is used, which is approximately 2.20462. Therefore, to find Josh’s weight in pounds, you would multiply his weight in kilograms by this conversion factor: … Read more

Nutrition-related goal of Healthy People 2030

Question: Based on the primary dietary objective outlined in Healthy People 2030, it is recommended that U.S. citizens improve their health by A. Acquiring knowledge on how to source dependable nutrition data. B. Minimizing their children’s contact with high-calorie foods. C. Increasing the accessibility of wholesome, nutritious food. D. Reducing their consumption of processed, enriched, … Read more