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Question

matching:

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 cows 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

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

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