All of the following nutrients EXCEPT are required to be on a food label

The USDA uses the myplate graphic.  What is the purpose of this?

The most energy-rich ( most calories) of the nutrients is

Foods that have been subjected to any process such as addition of additives, milling, or cooking are called _____ foods.

List the 6 nutrients found in food. 1. 2. 3. 4. 5. 6. 

Concerned about the toxic effects of added nutrients in fortified foods and supplements, when eaten in addition to staple foods, scientists established the ____ category of the Dietary Reference Intakes (DRI).

A person with heart disease is told he has to make some changes in his diet and lifestyle practices. He states “I know that I should make changes because my father and brother both died of heart attacks. But, I really like to have my big steaks for dinner.” He is in what stage of behavior change?

Any food providing 10% or more of the Daily Value for a nutrient is considered to be a ____ source of the nutrient.

Answer the questions below about the food label for pizza. 10 points Water, Enriched Flour (Unbleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Van’s Power Grains Mix (Whole Wheat Flour, Cracked Red Wheat, Steel Cut Oats, Millet and Brown Rice), Wheat Protein Isolate, non-GMO Expeller Pressed Canola Oil, Cane Sugar, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Rice Flour, Monocalcium Phosphate), Vital Wheat Gluten, Natural Flavors, Cinnamon, Oat Fiber, Soy Lecithin. I1. What is the ingredient in largest quantity pizza? ( 1 pt)2. What is the portion size? (1pt) 3. Is it a good source of calcium?   What does good mean on label ( 2pts) 4. The % DV for fiber is 8%. Explain how this number is calculated.  ( 2 pts) 5. How many calories from protein are in one serving of the product? Show your work. ( 2pts) 6.  Daily Values used on the label is based on a diet containing __________calories( 1 pt)

Having cake and ice cream as part of a birthday celebration is an example of which food choice factor?