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Question

Matching

a. 5

b. 40

c. 65

d. 1/2 cup

e. 1 cup

f. FDA

g. Bran

h. Iron

i. USDA

j. Soybeans

k. Green peas

l. Balance

m. Vitamin B12

n. Vitamin A

o. Endosperm

p. Nutrient density

q. Sodium and hypertension

r. Tomatoes and prostate cancer

s. Margarine containing plant sterols

t. Orange juice containing added calcium

1>The principle of consuming a number of foods in proportion to each other

2>The principle of recognizing that a food has more iron than another food when expressed per kcalorie

3>Origin of the MyPlate graphic

4>Number of major food groups

5>Legume belonging to the starch category of exchange lists

6>Part of grain richest in fiber

7>Part of grain containing most of the starch

8>Nutrient added in grain enrichment process

9>Example of a fortified food

10>Commonly used to make textured vegetable protein

11>Example of a functional food

12>Nutrient commonly added in cow's milk fortification process

13>Maximum number of grams of fat recommended on a 2000-kcalorie diet based on the Daily Value

14>Serving size (equivalent to 1 oz) of rice in the USDA Food Patterns

15>Serving size of rice on a food label

16>Agency that regulates food labeling

17>Grams of fat supplied by a 1200-kcalorie diet that is 30% fat

18>Associated in a reliable health claim allowed on food labels

19>Associated in a health claim NOT allowed on food labels without a disclaimer

20>Nutrient commonly added in soy milk fortification process

Answer

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