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FOOD GUIDE PACKAGE (ANSWERS) Mensa Jason Ojenma

CHAPTER 1: To address current nutrition issues, to provide info consumers with issues and updated info, to recognize changes already made by Canadians, to present a new design to reflect newer healthier eating messages. CHAPTER 2: The four food groups are grain, fruits, vegetables, milk and meat   products. Directional Statements: Enjoy a variety of foods from different groups, choosing lower fat food products, eating lean meats, whole grain enriched products, choose food with 100%s ( Ex: Vitamin C). CHAPTER 3: Varieties in the four food groups for: Fruits/Vegetables-citrus and canned fruits, Meat-legumes and red meat, Milk-cottage cheese, skim milk and Grain-baked goods, cereal and pasta. CHAPTER 4: Preparation can add fat to a diet if you add butter, fry or bread it. You can reduce fat by not adding butter, eat moderately, eat more vegetables, or meat, choosing lower milk products, eat meat alternatives and not adding toppings. CHAPTER 5: Simple sugars are already in food and are in milk and fruits. Complex sugars are brown sugar, glucose, fructose, molasses, corn syrup, sucrose, dextrose and sugar. Sources of dietary are dried beans, peas, beans, brown rice, rye, barley, wheats, and oats. CHAPTER 6: Other foods are fats, sugar, spices, jelly, and oils, like margarine, mayo and chips. CHAPTER 7: The six factors that help someone’s need for energy are running out of it, to exercise age, body size, gender and activity levels. CHAPTER 9: The three principles of vitality are eating, being active and feeling good. CHAPTER 10: The seven headings for a nutritional label are fat, energy/calories, sugar, starch, sodium, potassium and carbohydrates. CHAPTER 11: For the four food groups, the food guide encourages, for grains, bread and oats, for fruits and vegetables they promote dark, green or orange fruits or vegetables, for milk they promote skim milk and cheese and for meat & alternatives they recommend eggs or red meat.