MATCHING

a.Sodium-free

b.40

c.45

d.125 mL

e.125 mL

f.CFIA

g.Bran

h.Iron

i.Chapati

j.Soybeans

k.Green peas

l.Balance

m.Vitamin B₁₂

n.Vitamin A

o.Endosperm

p.Nutrient density

q.Sodium and hypertension

r.Antioxidants and heart disease

s.Margarine containing plant sterols

t.Orange juice containing added calcium

1.The principle of consuming a number of foods in proportion to each other

2.The principle of recognizing that a food has more iron than another food when expressed per kcalorie

3.Serving size of rice in the Food Guide

4.Serving size of rice on a food label

5.Maximum number of mL of fat recommended daily

6.Example of an ethnic grain

7.Example of a fortified food

8.Part of grain richest in fibre

9.Part of grain containing most of the starch

10.Nutrient added in grain enrichment process

11.Legume belonging to the starch category of exchange lists

12.Commonly used to make textured vegetable protein

13.Example of a functional food

14.Nutrient commonly added in cow’s milk fortification process

15.Organization that regulates food labelling

16.Less than 5 mg sodium/serving

17.Grams of fat supplied by a 1200-kcalorie diet that is 30 percent fat

18.Reliable health claim allowed on food labels

19.Health claim NOT allowed on food labels without a disclaimer

20.Nutrient commonly added in soymilk fortification process