M rond are advies Juny with their curated thind and encour people to consume a a refined grain products and alcoholic wins and low far milk products and protein Build healthy eating aid nutrient needs while reducing the risk of foodbome illnesses. Together, the Dietary Guidelines for Americans 2010 point the way toward longer, healthier, and more active lives. These key recommendations, along with additional recommendations for specific population groups, appear throughout the text as their subjects are discussed. By law, the Dietary Guidelines for Americans are reviewed and revised as needed every five years. Each edition shares some similarities with previous editions but also sets precedent in new ways. Perhaps most noteworthy to the 2010 edition is Pla Diet Planning Principles and Guidelines Chapter 2 Section 2.1 Directions: Read section 2.1 of Chapter 2 on pgs 35-40. Answer Questions below. 1. A 3 ounce lean t-bone steak contains 0.09 mg of the nutrient thiamin and has 174 kcalories of energy. A half of a cup of fresh cooked broccoli contains 0.05 mg of thiamin and has 27 kcalories of energy. a. Calculate the thiamin nutrient density for both the steak and the broccoli. Which has a higher thiamin nutrient density? (3) b. Is the nutrient density of thiamin the only thing to take into consideration when making a decision to eat the steak or the broccoli? Explain your thinking. (2) 2. The key recommendations of the Dietary Guidelines for Americans 2010 are clustered into 4 major topic areas. Describe each area and provide a summary of the guidelines for EACH area. (15) prevent and/or reduce overweight and obesity through improved eating and Physical activity behaviors Control total Kcaloric intake to manage body weight for people Who are over tight or obesity
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174 kcal Ans 1). Thiamin nutrient density for Steak= 174 kcal 0:09 mg axlo sg = 1933333.33 ...