Chapter 1
Compared with the Estimated Average Requirement, the Recommended Dietary Allowances for nutrients are set at a _______ level. A.) a much higher B.) a slightly higher C.) much lower D.) the same E.) a slightly lower
A
Which Dietary Reference Intake (DRI) standard is least effective when planning for adequate intake of nutrients in your diet? A.) Upper Limit (UL) B.) Recommended Dietary Allowance (RDA) C.) Adequate Intake (AI) D.) Acceptable Macronutrient Distribution Range (AMDR)
A
Which of the following chemicals provide health benefits and give plant foods their color, aroma, and flavor? A.) phytochemicals B.) proteins C.) minerals D.) vitamins
A
Which of the following nutrients do NOT supply energy? A.) vitamins B.) fats C.) protein D.) carbohydrates
A
Why were changes made to the Nutrition Facts Panel in December 2016? A.) the original Nutrition Facts Panel was confusing to consumers, so changes were made to improve understanding B.) The interpretation information for the Daily Value was not required on the old Nutrition Facts Panel C.) Inclusion of the Nutrition Facts Panel was only voluntary for packaged foods sold in the US prior to 2016 D.) New information about the health effects of trans fat led to inclusion of trans fats on the Nutrition Facts Panel
A
A serving of cream of tomato soup contains 26 grams of total fat, 13 grams of saturates fat, 5 grams of polyunsaturated fat, 5 grams of monounsaturated fat, and 3 grams of trans fat. What is a correct interpretation of this information? A.) trans fat are not included in total fat B.) half of the total fat in the soup is saturated fat C.) there are 50 grams of fat in one serving of soup D.) the poly- and monounsaturated fats are not included in the total fat since poly- and monounsaturated fats are not nutrients to limit
B
The study of nutrition does NOT typically involve which one of the following activities? A.) determining how food pricing affects food purchases B.) determining if food additives used in commercial food packaging enter foods C.) determining how diet affects the risk of disease D.) determining how a nutrient is broken down and excreted from the body
B
What Dietary Reference Intake (DRI) value is used in setting the Recommended Dietary Allowances (RDAs)? A.) Acceptable Macronutrient Distribution Range (AMDR) B.) Estimated Average Requirement (EAR) C.) Estimated Energy Requirement (EER) D.) Adequate Intake (AI)
B
What is the standard unit used to measure food energy? A.) kilograms B.) kilocalories C.) pounds D.) newtons E.) grams
B
Which change to the Nutrition Facts Panel reflects new information about the relationship between diet and health in the 2016 revision? A.) the calories from fat have been included since research shows the total fat is more important than the type of fat B.) Added sugars are listed, indicating the amount of sugars added during processing C.) Portion sizes have been changed to reflect only one serving per container since consumers often eat the whole package of food D.) Vitamins A and C are still required in the nutrients section since these nutrients are still underconsumed
B
Which of the following is TRUE of both essential and nonessential nutrients? A.) They must be obtained from foods B.) They are required for maintaining body functions C.) Our health will improve when we consume them regularly D.) The body is unable to synthesize enough of them to meet its needs
B
Which of the following is likely to be the LEAST credible source for nutrition information? A.) an article published in a magazine that is written by a registered dietitian B.) information found on a website selling dietary supplements C.) information found on the website of the American Heart Association D.) Information found on the website of the Food and Drug Administration
B
Which statement represents an appropriate use of the Dietary Reference Intake (DRI)? A.) Joe heard that vitamin C is important for the immune system, so he plans to consume supplement beverages that provide double the Upper Limit B.) Kiko wants to get pregnant, so she takes a supplement that, combined with her diet, meets the RDA for folic acid C.) Sarahi is on a low-carbohydrate diet, so she is consuming less than the AMDR for percent of calories from carbohydrate D.) Fatima wants to maintain adequate iron intake, so she plans her diet to meet the EAR for iron
B
Dietary excesses play a major role in promoting which type of diseases? A.) acute diseases B.) infectious diseases C.) chronic diseases D.) deficiency diseases
C
Marnie is pregnant and taking vitamin A supplements to boost her immune system and prevent night blindness. However, she is concerned that she may be increasing the risk of serious birth defects in her unborn child. Which DRI would inform Marnie about the maximum amount of vitamin A she could consume without risk of side effects? A.) Recommended Dietary Allowance (RDA) B.) Estimated Average Requirement (EAR) C.) Upper Limit (UL) D.) Adequate Intake (AI)
C
Micronutrients are those that are required in small quantities. Which of the following is NOT a micronutrient? A.) vitamin D B.) iodine C.) fiber D.) vitamin K E.) zinc
C
Organic compounds that are required in small quantities belong to which class of nutrients? A.) trace minerals B.) proteins C.) vitamins D.) fats
C
Specific RDAs do NOT exist for which of the following population groups? A.) pregnant women B.) males and females C.) athletes D.) various age categories
C
The Acceptable Macronutrient Distribution Range (ADMR) recommends that 45% to 65% of total caloric intake come from carbohydrates. If Shawn consumes a 3000-kilocalorie diet, how many kilocalories should he obtain from carbohydrates? A.) 600-1050 kilocalories B.) 900-1500 kilocalories C.) 1350-1950 kilocalories D.) 1400-2000 kilocalories
C
What DRI value is expressed as a percent of total daily calories? A.) recommended dietary allowance (RDA) B.) estimated average requirement (EAR) C.) acceptable macronutrient distribution range (AMDR) D.) adequate intake (AI)
C
What is the relationship between the serving size and the nutritional information on the Nutrition Facts Panel? A.) All products will eventually have a dual-column labeling system to show nutritional content of both a single serving and the whole container B.) The nutritional information is based on the entire contents of a container, whereas the serving size indicates the suggested portion C.) the nutritional information is based on one serving of a product D.) for a food product that contains five or more servings per container, a dual-column system is required to show the nutritional content of the entire container
C
Why should the Estimated Energy Requirement (EER) be used with caution? A.) The EER is set to meet the needs of 98% of the individuals in a group, so it overestimates the energy needs of most individuals B.) The EER is set at the low end of a group's energy needs because there is a high rate of obesity in the US C. The EER represents average energy needs, so it meets or exceeds the needs of half of the individuals in a group D.) The EER does not take into account physical activity levels, so it may underestimate the energy needs of active individuals
C
A peer-reviewed paper is one that: A.) has been distributed to the author's colleagues for comments prior to submitting it to a journal B.) is reviewed by the editorial staff of the publisher C.) reviews and summarizes the current knowledge on a specific scientific topic D.) is critiqued by independent experts in the discipline to determine that the study followed the scientific method
D
It will be easier and clearer for consumers to read and interpret the new Nutrition Facts Panel because: A.) serving sizes have been standardized to 100 grams, to make comparison between foods easier B.) the total calories from fat are included next to calories, so consumers do not have to do the math C.) the footnote explaining the percent Daily Value includes more detail D.) calories, serving size, and servings per container are listed in larger, bold type
D
Juan is planning to consume one serving of a frozen dinner. He wants to know more about the nutritional qualities of the dinner and reviews the Nutrition Facts Panel. Which of the following is a correct interpretation of the percent Daily Value (%DV)? A.) The meal lists 20% DV of calcium, meaning the meal is not a significant source of calcium B.) The meal has 10% DV of fat, meaning 10% of the calories come from fat C.) The meal has 8% DV of sugar, meaning it contains 8% of Juan's personal recommended limit of added sugar for the day D.) The meal provides 14% DV of fiber, meaning it meets 14% of the recommended amount of fiber, based on average needs in a 2000 calorie diet
D
The standard that represents the average nutrient intake estimated to meet the daily requirements of 50% of healthy individuals is called the: A.) Recommended Dietary Allowance B.) Adequate Intake C.) Acceptable Macronutrient Distribution Range D.) Estimated Average Requirement E.) Estimated Energy Requirement
D
What is the relationship between Estimated Average Requirement (EAR) and Recommended Dietary Allowance (RDA)? A.) The RDA is used to plan the diets of the individual, whereas the EAR is used to plan the diets of the population B.) The EAR is not appropriate to use for diet planning and evaluating C.) The EAR is established when insufficient data exist to establish an RDA D.) The RDA is higher than the EAR because it accounts for a safety factor to meet the needs of most healthy individuals in a population E.) The EAR is more appropriate for diet planning and evaluating because the RDA overestimates the needs of most healthy individuals
D
When is an Adequate Intake (AI) established? A.) when ample evidence exists to determine the needs of most healthy individuals B.) when a nutrient, such as sodium, is overconsumed C.) when a nutrient is found to be healthful but not essential for human nutrition D.) when insufficient data exist to determine an RDA for a nutrient
D
Which of the following is NOT true about nutrition and disease risk? A.) what we eat strongly affects our risk of disease and an early death B.) diets emphasizing fruits and colorful vegetables, whole grains, and low-fat dairy, fish, and poultry decrease the risk of disease C.) consuming too much red meat and processed meats, refined grains, and added sugar in excess of calorie needs increases disease risk D.) consuming inadequate amount of fruits and vegetables and other plant foods will not affect disease risk
D
Which of the following statements regarding RDAs is true? A.) The RDA for each nutrient is essentially equal to our requirement for that nutrient B.) it is important to consume the RDA for each nutrient every day C.) if someone typically consumes less than the RDA for a nutrient, that person will develop a deficiency D.) as a person's intake of a nutrient decreases relative to the RDA, his or her risk of a deficiency increases
D
A list that provides specific details about what a food package contains is called: A.) health claims B.) percent daily value (%DV) C.) nutrient claims D.) food labeling E.) ingredients list
E
Nutrients are classified into macronutrients and micronutrients. ALl of the following are macronutrients EXCEPT: A.) sodium B.) water C.) proteins D.) iron E.) sodium and iron
E
On a food package, ingredients are listed: A.) in ascending order amount, according to weight B.) in the order of nutrient importance C.) in alphabetical order D.) none of these is correct E.) in descending order of amount, according to weight
E
