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122.Explain how food choices are influenced by habits, emotions, physical appearance, and ethnicbackground.
Graders Info :Answers will vary.123.Discuss some of the consequences of eating in response to emotions.Graders Info :Answers will vary.124.Differentiate an organic from an inorganic compound.How do the properties of vitamins relateto their organic nature? Contrast these points with the properties of inorganic compounds such asminerals.Graders Info :Answers will vary.125.List the strengths and weaknesses of epidemiological studies and experimental studies.Graders Info :Answers will vary.126.Explain the importance of the placebo and the double-blind technique in carrying out researchstudies.Graders Info :Answers will vary.127.Describe the steps involved in establishing nutrient values that make up the Dietary ReferenceIntakes.Graders Info :Answers will vary.128.Compare and contrast the meaning of Adequate Intakes, Recommended Dietary Allowances,Estimated Average Requirements, and Tolerable Upper Intake Levels for nutrients.
Graders Info :Answers will vary.129.What approach is taken in setting recommendations for energy intakes? Why is this approachtaken? How does this approach differ from that taken for other nutrients?Graders Info :Answers will vary.130.Compare and contrast the rationales underlying dietary recommendations for individualsversus those for populations.Graders Info :Answers will vary.131.List and discuss four methods commonly used to assess the nutritional status of individuals.Graders Info :Answers will vary.132.Discuss how the results from national nutrition surveys are used by private and governmentagencies and groups.Graders Info :Answers will vary.133.How did the Canadian Community Health Survey (Cycle 2.2) and the Canadian HealthMeasures Survey differ in the types of nutrition-related information collected?Graders Info :Answers will vary.134.List the national trends of food consumption over the past 40 years.Graders Info :
Answers will vary.135.Discuss the meaning and significance of the relationships between risk factors and chronicdiseases.Graders Info :Answers will vary.136.List ways to identify a reliable nutrition information website.Graders Info :Answers will vary.137.A. Explain the education and training requirements associated with obtaining registration as adietitian.B. List several career areas in which registered dietitians are often employed.Graders Info :Answers will vary.138.List techniques that help identify nutrition quackery.Graders Info :Answers will vary.MATCH139.