Answer Happy

Charles is a 55-year-old executive who is obese and has recently been diagnosed with high blood pressure. He has a family history of heart disease. He is determined to lose weight and has set a goal to lower his intake of fat and sodium He is planning to achieve that by reducing his intake of processed foods and increasing his intake of fruits and vegetables. Charles has met a friend for lunch at his favorite restaurant, which offers pizza, salads, soups, and sandwiches 1. Charles freely admits he enjoys food-lots of food, mostly rich food, and food that isn't necessarily healthy. His lunch companion assures him that he can still enjoy food but just needs to pick foods that deliver the most nutrients for the fewest kcalories. Such foods are termed: a. Nutritionally adequate Balanced C. Nutrient-dense d. Homeostatic e. Glycemic controlling 2. Charles's friend points out that there is a large salad bar with all sorts of food and suggests that Charles tries it. Given dis history, which of the following would be the most problematic for Charles if he selects the salad bar? a Variety b. Adequacy O c Balance d. Moderation e. Nutrient density
3. Charles went to check out the salad bar, and told his friend; "I can just come here every day and have Caesar salad for lunch. I will cut down on the salad dressing" What would be the most appropriate advice to give Charles at this time? a. This salad will likely meet your needs of vitamins, minerals and fiber. b. This salad can allow you to use kcalories remaining in your daily energy allowance to consume some added sugar This salad can make it difficult for you to get enough nutrients without gaining weight d. You need a variety of vegetables every day, and from all of the subgroups every weeks. O e. It is important to eat the same amount of salad every day. 4. Charles realizes that he will have to estimate portion sizes if he is going to eat from the salad bar, and he is not sure what amount of fruits and vegetables he should consume. If he is on an 1800-kcalorie diet, what would be the daily recommended amount of fresh fruit? a cup b. 1 cup c. 1 cups 0 1 2 10% 2 cups 5. Charles should consume 5 ounces of protein/week on his 180o-kalorie diet. What are some of the protein foods should he be limiting in his diet? O a Shellfish (e. crab, scallops, and shrimp) eggs and cheese b. Bacon, luncheon meat, fried meat seafood, and poultry c Peanut butter, peanuts and es d. Nuts, legumes, and peanut butter Whole milk cheese and custard
6. Charles considers other lunch options on the menu. Which of the following meals has food from all five groups of the USDA Food Patterns: Food Groups and Subgroups? a. Mushroom and cheese pizza, green salad with Italian dressing, an apple, and a diet soda b. Half a sandwich (bread, egg salad), broccoli cheddar soup, and milk C Hawaiian pizza (ham, pineapple, cheese), marinated bean salad, and milk d. French bread steak sandwich with Asiago cheese, fruit salad, and tea with lemon e. Creamy chicken pasta with parmesan cheese and orange juice ОООО 7. Charles's friend points out that the restaurant has nutritional information for each selection on a special menu, which they request from the waitstaff. If the nutrition information on the menu uses the same principles as the nutrition information on food labels, Charles can be certain that: a. The % Daily Value for sodium, calcium, potassium, magnesium, and iron will be listed. b. Saturated, unsaturated, and trans fat amounts will NOT be listed separately. The serving size will NOT be specified, because USDA serving sizes are assumed. d. The calories and amounts of sodium and saturated fats will be listed e. Carbohydrates will be broken down into simple and complex carbs. 8. Charles told his friend that he intends to read the food labels next time he goes to the grocery store to help him make healthy choices. His friend wants to let him know that: O a. Serving size information reflects the amount you typically eat and not the amount you should eat. O b. Serving site information includes all of the ingredients, including additives, in no particular order Serving swe information differs according to the product and manufacturer Od Serving site information is based on 2500 kcalories per day They are intended for use by health and nutrition professionals