Experts agree that moderate amounts of sugar in the diet may pose a number of major health risks.
Indicate whether the statement is true or false
Q. 2A client consumes 2600 kcalories per day and 50 grams of carbohydrate from concentrated sweets. This client's sugar intake falls within the same range as added sugar intakes for the USDA Food Patterns recommendations.
Indicate whether the statement is true or false
Q. 3Most dietary fiber provides little or no energy.
Indicate whether the statement is true or false
Q. 4Whenever carbohydrate is available to the body, the human brain depends exclusively on it as an energy source.
Indicate whether the statement is true or false
Q. 5Leftovers should be used within _____ days.
a. 5-7
b. 3-4
c. 2-3
d. 1-2
Q. 6Cold food should be stored at _____.
a. 40 F or colder
b. 55 F or colder
c. 80 F or colder
d. 140 F or colder
Q. 7To prevent foodborne illnesses:
a. Fresh produce should be washed before it is eaten.
b. Only new sponges and towels should be used in the kitchen.
c. Leftovers can safely be covered and left at room temperature until the next meal.
d. Meats should be marinated at room temperature.
Q. 8To prevent bacterial growth when holding cooked foods, they should be kept at _____ F or higher until served.
a. 40
b. 140
c. 165
d. 200
Q. 9Which of the following will cause a foodborne infection?
a. foods containing toxin-producing microbes
b. Clostridium botulinum
c. Campylobacter jejuni
d. Staphylococcus aureus
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