A large casting event where numerous actors can audition for multiple companies or roles at once is known as a: (Extra Credit, 2pts.)

Read the abstract  then answer the question: Beyond Ramen: Investigating Methods to Improve Food Agency among College Students.   Pope L, Alpaugh M, Trubek A, Skelly J, Harvey J. Nutrients. 2021;13(5):1674.     Many college students struggle to cook frequently, which has implications for their diet quality and health. Students’ ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of college students. Based on availability and subsequent randomization, participants were assigned to one of four conditions that included active cooking classes, meal kit provision, or no intervention. Participants who took part in the cooking intervention had significant improvement in food agency immediately following the intervention period. Participants who did not participate in cooking classes and only received meal kits experienced significant, though less pronounced, improvement in food agency scores following the meal kit provision. Neither intervention improved diet quality or routinely improved cooking frequency. Active cooking classes may improve food agency of college students, though further research is needed to determine how this may translate into improved diet quality and increased cooking frequency.  Question: What kind of study was this?   Exam1-19 Transcript.pdf  

Read the abstract  then answer the question: (this is the same abstract from the previous question) Beyond Ramen: Investigating Methods to Improve Food Agency among College Students.   Pope L, Alpaugh M, Trubek A, Skelly J, Harvey J. Nutrients. 2021;13(5):1674.     Many college students struggle to cook frequently, which has implications for their diet quality and health. Students’ ability to plan, procure, and prepare food (food agency) may be an important target for shifting the college student diet away from instant and inexpensive staples like packaged ramen. The randomized intervention study included two sequential cooking interventions: (1) six weeks of cooking classes based in food agency pedagogy held once per week, and (2) six weekly home delivered meal kits (3 meals per kit) to improve food agency, diet quality, and at home cooking frequency of college students. Based on availability and subsequent randomization, participants were assigned to one of four conditions that included active cooking classes, meal kit provision, or no intervention. Participants who took part in the cooking intervention had significant improvement in food agency immediately following the intervention period. Participants who did not participate in cooking classes and only received meal kits experienced significant, though less pronounced, improvement in food agency scores following the meal kit provision. Neither intervention improved diet quality or routinely improved cooking frequency. Active cooking classes may improve food agency of college students, though further research is needed to determine how this may translate into improved diet quality and increased cooking frequency.  Question: What is the best interpretation of this study?   Exam1-20 Transcript.pdf  

Which of the following lists contain foods with less saturated fat?     Exam1-11 Transcript-1.pdf

Match the following. Question 19 Transcript

Assuming Isabella’s diet is inadequate in vitamin B12 what could she do to get enough vitamin B12? Question 14 Transcript

Central obesity is Question 16 Transcript

Legumes can be counted in either the Protein Group or the Vegetable group. Suppose Sophia included ½ cup of legumes in her diet each day. If she counted this in the Protein Group, this would be the equivalent of  ounce(s) of protein. If she counted this in the Vegetable Group, this would be the equivalent of  cup(s) of vegetables   Question 9 Video Help Transcript.pdf

Ethan’s average food intake provides 268 g protein, 217 g fat, and 66 g carbohydrate. What percent of calories come from protein ? What percent of calories come from fat ? What percent of calories come from carbohydrate ?  Round your answer to the nearest whole percent. Example 22.5 becomes 23%; 19.2 becomes 19%. Round 0.5 or higher up. Question 6 Video Help Transcript.pdf

Which two USDA food groups are most likely to supply iron?   Question 10 Video Help Transcript.pdf