Unformatted text preview: 6. Describe the parts of a wheat grain. 7. Describe four ways in which you can reduce portion size/calories when you eat out. 8. What is the Discretionary kCalorie allowance? 9. Know what Nutrient Claims, Health Claims and Structure-Function Claims. 10. What are the benefits and drawbacks of a Vegetarian diet? Also use study guide at the end of each chapter!...
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This note was uploaded on 01/09/2012 for the course BIO 130 taught by Professor M.gitabangera during the Spring '09 term at Bellevue College.
- Spring '09