read and answer some question related to nutrition

timer Asked: Apr 24th, 2017

Question description

Farah is a 28-year-old manager of a fast food restaurant. She was an athlete in high school, but rarely finds time for exercise now. She’s been going to a community college part-time for the past four years while working hard to become a restaurant manager. With her studies and long shifts, exercise just hasn’t been a priority in her life.

Farah almost always eats meals at her fast food restaurant due to convenience and low cost. She now finds herself weighing 230 pounds at 5 feet 9 inches tall. Her doctor warned her that she’s “pre-diabetic,” has high blood pressure, and has too much “bad” LDL cholesterol in her blood. She recently took a class on nutrition at her community college—which really opened her eyes—and vows to make better decisions with her dietary choices immediately. She looks at the Dietary Guidelines for Americans to use as a reference.

1. One of the first things that Farah becomes familiar with when studying nutrition was the concept of Dietary Reference Intakes (DRI). Which of the following comprise the DRI?

2. Fanny wasn't surprised to learn that the amount of fat she consumed on a daily basis was way above recommendations. According to the DRI, what is the recommended proportion of fat intake to allow a proper balance with the other two macronutrients (carbohydrates and protein)?

3. When reading the Dietary Guidelines for Americans, Farah learned that Americans over-consume a few nutrients, while being deficient in many others. What are two over-consumed nutrients?

4. While reading the Dietary Guidelines for Americans, Farah realized she's in the same boat as most Americans in terms of under-consuming certain foods. What improvements are needed in the average U.S. diet to meet intake goals?

5. Farah vows to eat more vegetables each day, but learns that she should limit which of the following due to high solid fat and/or added sugar content?

6. Farah starts planning her new diet by trying to figure out how many calories she's allowed each day. She plans on becoming active (instead of staying sedentary), so based on her age of 28, what is her estimated calorie need per day once she becomes active?

7. Farah is starting to read food labels and wonders why the ingredients are printed in a certain order. What determines the order of ingredients on food labels?

8. Farah is learning that some statements on food labels are more reliable than others. Which type of claim on food labels is the least reliable and should often be ignored?

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