QUESTION 1: WHAT AMOUNTS OF KILOCALORIES PER DAY ARE RECOMMENDED TO REDUCE FROM THE USUAL DIET IN ORDER TO ACHIEVE A REDUCTION IN BODY WEIGHT?
QUESTION 2: POINT OUT THE CORRECT RECOMMENDATION ON THE TYPE AND NUMBER OF SERVINGS OF DAIRY PRODUCTS TO BE INCLUDED IN LOW-CALORIE DIETS
QUESTION 3: WHY SHOULD WE INCLUDE THE CONSUMPTION OF DAIRY PRODUCTS IN LOW-CALORIE DIETS?
QUESTION 4: WHICH FOOD GROUP SHOULD PROVIDE THE HIGHEST PERCENTAGES OF CARBOHYDRATES IN LOW-CALORIE DIETS?
QUESTION 5: HOW MANY DAILY SERVINGS OF PROTEIN ARE RECOMMENDED IN LOW-CALORIE DIETS?
QUESTION 6: WHY SHOULD FAT INTAKES BE RESTRICTED TO ONLY TWO OR THREE TABLESPOONS OF OLIVE OIL IN LOW-CALORIE DIETS?
QUESTION 7: WHAT TYPES OF CULINARY PROCESSES SHOULD BE AVOIDED WHEN DEVELOPING LOW-CALORIE DIETS?
QUESTION 8: HOW CAN WE GUARANTEE THE NECESSARY VITAMIN AND MINERAL INTAKES WHEN WE CONSUME LOW-CALORIE DIETS?
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