What is meant by the 2010 Dietary Guideline Concept One regarding maintenance of calorie balance?

What population represents a significant market for the restaurant and food service industry?

What technology is available to restaurants for the nutrition analysis process?

Which of the following is a source of insoluble dietary fiber?

What can a restaurant do to assist customers in meeting an adequate intake for water?

Which of the following is true regarding a nutrition analysis?

What refers to the number of nutrients per calorie of a particular food?

What should restaurants consider regarding the use of genetically modified food products in their operation?

Which kind of sugar is sweetest and in which kind of food can it be found?

What is the acceptable recommended amount of carbohydrate intake as a percentage of total energy intake for a healthy diet?