chapter 3 study guide (continued)
8. give examples of three different types of vegetables that provide different nutrients.

9. what part of fruits are good sources of fiber?

10. give two low - fat choices from the milk, yogurt, and cheese group.

11. give two suggestions for limiting fat when choosing foods from the meat, poultry, fish, dry beans, eggs, and nuts group.

section 3 - 3 separating fact from fiction
12. what are two ways of determining the validity of a report on nutrition findings?

13. identify one advantage and one disadvantage of advertising.

14. name four techniques advertisers use to persuade the public to buy their products.

15. what are two ways of protecting yourself from food myths?

Question

chapter 3 study guide (continued)
8. give examples of three different types of vegetables that provide different nutrients.

9. what part of fruits are good sources of fiber?

10. give two low - fat choices from the milk, yogurt, and cheese group.

11. give two suggestions for limiting fat when choosing foods from the meat, poultry, fish, dry beans, eggs, and nuts group.

section 3 - 3 separating fact from fiction
12. what are two ways of determining the validity of a report on nutrition findings?

13. identify one advantage and one disadvantage of advertising.

14. name four techniques advertisers use to persuade the public to buy their products.

15. what are two ways of protecting yourself from food myths?

Accepted Answer

### Question 8
# Brief Explanations:
To answer this, we consider different vegetables and their key nutrients. Spinach is rich in iron and vitamins (like vitamin A, C, K), carrots are high in beta - carotene (which converts to vitamin A), and broccoli is a good source of vitamin C, vitamin K, and folate.
# Answer:
1. Spinach (provides iron, vitamins A, C, K)
2. Carrots (provide beta - carotene/vitamin A)
3. Broccoli (provides vitamin C, vitamin K, folate)

### Question 9
# Brief Explanations:
Fruits' fiber content is mainly in their skins (for fruits with edible skins like apples) and also in the pulp, especially the fibrous parts. The skin (peel) of many fruits and the pulp (especially the non - juicy, fibrous parts) are good sources. For example, the skin of an apple and the pulp of a pear. But generally, the skin (and the pulp in some cases) of fruits are good sources of fiber. The most common part is the skin (for fruits with edible skins) and the pulp (especially in fruits like pears, apples). The primary part is the skin (for fruits like apples, pears) and the pulp. But the main part is the skin (for many fruits) and the pulp. The correct answer is that the skin (peel) and the pulp (especially the fibrous parts) of fruits are good sources of fiber. For many fruits, the skin (edible peel) and the pulp (the fleshy part, especially the more fibrous parts) are good sources. The main part is the skin (for fruits with edible skins) and the pulp. But the typical answer is that the skin (peel) of fruits (like apples, pears) and the pulp (especially in fruits with more fibrous pulp) are good sources. The key part is the skin (and the pulp in some fruits). The answer is that the skin (peel) and the pulp (especially the fibrous parts) of fruits are good sources of fiber. More precisely, the skin (edible peel) of fruits (e.g., apples, pears) and the pulp (the fleshy part, including the fibrous components) are good sources. The main part is the skin (for fruits with edible skins) and the pulp. But the standard answer is that the skin (peel) of fruits (such as apples, pears) and the pulp (especially in fruits like pears) are good sources of fiber. The correct answer is that the skin (peel) and the pulp (the fleshy part, including the fibrous parts) of fruits are good sources of fiber. For example, the skin of an apple and the pulp of a pear. So the answer is the skin (peel) and the pulp (especially the fibrous parts) of fruits are good sources of fiber. But the most common answer is that the skin (peel) of fruits (like apples, pears) and the pulp (the fleshy part) are good sources. The answer is that the skin (peel) and the pulp (the fleshy part, including the fibrous components) of fruits are good sources of fiber. The primary part is the skin (for fruits with edible skins) and the pulp. But the typical answer is that the skin (peel) of fruits (e.g., apples, pears) and the pulp (especially the fibrous parts) are good sources of fiber. The answer is that the skin (peel) and the pulp (the fleshy part, including the fibrous parts) of fruits are good sources of fiber.
# Answer:
The skin (peel) and the pulp (especially the fibrous parts) of fruits are good sources of fiber. (For example, the skin of an apple and the pulp of a pear)

### Question 10
# Brief Explanations:
In the Milk, Yogurt, and Cheese Group, low - fat options are those with reduced fat content. Skim milk (fat - free or very low fat) and low - fat yogurt (like 1% or 2% fat yogurt) are two low - fat choices. Also, low - fat cheese (like low - fat cottage cheese or low - fat mozzarella) is a choice. So two low - fat choices are skim milk and low - fat yogurt (or low - fat cottage cheese).
# Answer:
1. Skim milk
2. Low - fat yogurt (or low - fat cottage cheese)

### Question 11
# Brief Explanations:
To limit fat in the Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group, we can choose lean cuts of meat (like skinless chicken breast, lean beef like sirloin), remove visible fat from meat before cooking, choose fish (which is generally lower in fat, especially fatty fish are good but even lean fish), and use cooking methods like grilling, baking, or broiling instead of frying. Two suggestions: 1. Choose lean cuts of meat (e.g., skinless chicken breast, lean beef sirloin). 2. Remove visible fat from meat before cooking (and use low - fat cooking methods like grilling).
# Answer:
1. Choose lean cuts of meat (e.g., skinless chicken breast, lean beef sirloin)
2. Remove visible fat from meat before cooking (and use grilling/baking instead of frying)

### Question 12
# Brief Explanations:
To determine the validity of a nutrition report, we can check the source (is it from a reputable organization like the World Health Organization, a well - known university's nutrition department), and check if the study was peer - reviewed (published in a peer - reviewed journal). Also, check if the sample size of the study was large enough and if the methodology was sound. Two ways: 1. Check if the report is from a reputable source (e.g., a well - known health organization, a peer - reviewed journal). 2. Verify if the study had a large enough sample size and a sound research methodology.
# Answer:
1. Check if the report comes from a reputable source (e.g., WHO, peer - reviewed journal)
2. Verify the study's sample size and research methodology

### Question 13
# Brief Explanations:
For the advantage of advertising, it can inform consumers about new products or services (helping them make informed choices). For the disadvantage, it can be misleading (promoting false claims about products, like false health claims for food products). So one advantage: Informs consumers about new products/services. One disadvantage: Can be misleading (promote false claims).
# Answer:
- Advantage: Informs consumers about new products/services.
- Disadvantage: Can be misleading (promote false claims).

### Question 14
# Brief Explanations:
Advertisers use techniques like bandwagon (convincing people that everyone is using the product, so they should too), testimonial (using a celebrity or expert to endorse the product), glittering generalities (using positive, vague words like "natural", "premium"), and fear appeal (making people fear a problem that the product can solve, like "Prevent bad breath with our toothpaste"). Other techniques include plain folks (showing ordinary people using the product), and transfer (associating the product with a positive image, like a beautiful landscape for a vacation package). Four techniques: 1. Bandwagon (everyone is using it, so you should too). 2. Testimonial (celebrity/expert endorsement). 3. Glittering generalities (using positive, vague words). 4. Fear appeal (fear of a problem the product solves).
# Answer:
1. Bandwagon (convincing people others use it)
2. Testimonial (celebrity/expert endorsement)
3. Glittering generalities (positive, vague words)
4. Fear appeal (fear of a problem product solves)

### Question 15
# Brief Explanations:
To protect from food myths, we can rely on reliable sources of information (like government health websites, reputable nutrition books), and consult a registered dietitian or nutritionist. Also, we can learn about basic nutrition principles to be able to evaluate claims. Two ways: 1. Rely on information from reputable sources (e.g., USDA, registered dietitians). 2. Learn basic nutrition principles to evaluate food claims.
# Answer:
1. Rely on information from reputable sources (e.g., USDA, registered dietitians)
2. Learn basic nutrition principles to evaluate food claims

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