Protein serving size - Study guides, Class notes & Summaries
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NUSCTX 10, Final - UC Berkeley Exam All Possible Questions and Answers with complete solution
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Exam I - Answer-Version C 
What is lipogenesis? - Answer-When your body makes fat from non-fat substances 
ATP - Answer-Produced in the mitochondria 
Produced by use of a high proton concentration in the inner membrane space 
Produced via the conversion of ADP and inorganic phosphate by the ATP synthase 
NOT!! Is generated at a rate exactly proportional to weight to the 3/4 power 
Carbohydrate digestions begins in the - Answer-Mouth 
Essential Fatty Acids - Answer-Alpha-linolenic acid 
Linoleic ...
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NUTRITION SCIENCE AND APPLICATIONS, BINDER READY VERSION 4TH EDITION By SMOLIN - Test Bank
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nutrition science - test banks, 
 
 
	 
 
 
 
 
Package Title: Test Bank 
Course Title: Smolin4e 
Chapter Number: 2 
 
 
Question Type: Multiple Choice 
 
 
1) Recommended Dietary Allowances were first published in which decade? 
 
a) 1920s 
b) 1940s 
c) 1960s 
d) 1980s 
 
Answer: b 
 
Difficulty: Easy 
Learning Objective: LO 2.1 Identify the reasons for population-wide nutritional recommendations. 
Section Reference: Section 2.1 The Development of Nutrition Recommendations 
 
 
2) Which is NOT...
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Bio 155 Nutrition Final Exam Review || A+ Graded Already.
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A two tablespoons (tbsp) serving of salad dressing, peanut butter, or margarine is about the size of a correct answers Golf Ball 
 
1/2-1/3 cup of baked potato is size of? correct answers tennis ball 
 
3 oz meat, poultry or fish is size of? correct answers deck of cards 
 
1 cup of apple or orange is the size of what? correct answers baseball 
 
What are the most important factors that determine our food choices? correct answers Flavor, texture, and appearance. 
next is early influences, routin...
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Exam 2: NR228 / NR 228 (2024/2025 Update) Nutrition Review| Questions and Verified Answers| 100% Correct | Grade A-Chamberlain
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Exam 2: NR228 / NR 228 (2024/2025 Update) Nutrition Review| Questions and Verified Answers| 100% Correct | Grade A-Chamberlain 
 
Q: Serving size for fruit and vegetables for children 
 
 
Answer: 
1 tbsp per year of age 
4 years old/4 servings 
 
 
 
Q: Increased need of Iron for what ages 
 
 
Answer: 
14-18 years old 
 
 
 
Q: Iron deficiency risk factor 
 
 
Answer: 
Poverty (lead poisoning and chronic hunger increase risk) 
 
 
 
Q: Calcium & Phosphorus needs decrease when? 
 
 
Answer: 
Af...
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Exam 1: NR228/ NR 228 | Latest 2023/2024| Nutrition, Health & Wellness Exam Review| Complete Guide with Verified Answers | 100% Correct -Chamberlain
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Exam 1: NR228/ NR 228 | Latest 2023/2024| 
Nutrition, Health & Wellness Exam Review| 
Complete Guide with Verified Answers | 
100% Correct -Chamberlain 
 
QUESTION 
What are food descriptors? 
 
Answer: 
 Helps consumers who try to control their intakes of specific nutrients and food components 
EX: light fat, low fat 
 
 
QUESTION 
Food descriptor include 
 
Answer: 
 Free- contains only a tiny or insignificant amount 
Low- no more than 3g of fat per serving 
Lean- less than 10g of fat, 4g...
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AAFCS Exam (200) Q&A 2023
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Early Adolescence - Answer- The greatest amount of variation between people of the same age is found during 
 
protein serving size - Answer- 3-6 oz 
 
Issac Newton discovered - Answer- that color is in lighting and not in the object that the light is hitting 
 
Contrast is - Answer- often used to create rhythm because it is an abrupt change instead of a gradual change 
 
Medicaid - Answer- was designed by the Federal Government as a state program to help those who need and qualify for medical a...
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All Domains Jean Inman Questions with Explanations of Answers 2022/2023
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All Domains Jean Inman Questions with 
Explanations of Answers 
Which amino acids must be present in a parenteral solution? 
a. valine, leucine, glycine, alanine 
b. tryptophan, phenylalanine, threonine, isoleucine 
c. phenylalanine, methionine, arginine, tyrosine 
d. lysine, glutamic acid, alanine, glycine - ANS- b. tryptophan, phenylalanine, 
threonine, isoleucine 
A parenteral solution requires adequate supplementation of all essential amino 
acids. 
Essential amino acids = those that can...
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CDR RD Exam Study Questions and Answers 100% Verified Graded A 2024-2025
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A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used to: 
1. Add color 
2. Improve taste 
3. Retain water and add protein 
4. Act as an emulsifier - 3. Retain water and add protein 
 
A viscosimeter measures: - Consistency 
 
Adding bran to a recipe will: 
1. Increase the volume 
2. Decrease the volume 
3. Require an increase in oven temperature 
4. Require a decrease in over temperature - 2. Decrease the volume 
 
An angel food cake is made without cream of tartar. ...
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HUN 1201 Quiz Questions with correct answers
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If your client consumed 3 ounce of this food as the label showing belong, how many grams of protein did he/she consume? 
- Serving Size 1 ounce 
- 1 serving of protein is 2g CORRECT ANSWER-6 
 
In which food group are legumes found? CORRECT ANSWER-protein 
 
Which of the following nutrients provide a source of energy for the body? CORRECT ANSWER-Carbohydrates 
 
Nutrient dense refers to foods that ____. CORRECT ANSWER-provide more nutrients relative to kcalories 
 
What is a feature of the Nutri...
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OSU HHS 231 Final Questions and Answers
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What are the 5 governmental requirements of a food label? - Answer-1. The Statement of Identity (SOI) 
2. The net contents or the weight of the container 
3. The ingredients list (with allergen information) 
4. Information of food manufacturer 
5. The nutritional information (AKA: Nutrition Facts Panel) 
What are at least 4 of the major changes to the new food label? - Answer-1. Added sugars are easier to 
see (new own line on label) 
2. Calories from fat 
3. Serving sizes more realistic 
4. Mor...
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