Chapter 2 HSCI 3601

3. The Recommended Daily Allowances are dietary intake standards for the U.S. and Canada.

F

33 1. Taking megasupplements of essential vitamins is vital for maintaining health and adequate nutritional status.

F

2. Body composition is the proportions of fat, water, lean tissue, and mineral mass that make up your tissues.

T

45 41. Which of the following physical activity factors would be appropriate to use when calculating the EER for a sedentary man and/or woman? a. 1.0 b. 1.11 c. 1.25 d. 1.48

a. 1.0

63 80. You are comparing two varieties of fudge-striped cookies. The regular cookies provide 150 kcal per serving. In order for the "light" cookies to be labeled with the claim "reduced calorie," they must contain _____ or fewer calories per serving. a. 113 b. 75 c. 37 d. 25

a. 113

53 62. How many Calories per day are typically supplied in the U.S. diet by low-nutrient dense drinks? a. 120 b. 160 c. 240 d. 320

a. 120

64-65 97. Jodi's nutritional intake for one day revealed the following: 2010 kcalories, 90 g of fat, 80 g protein, and 220 g of carbohydrate. Jodi's carbohydrate intake is: a. 44% of total kcalories. b. 48% of total kcalories. c. 52% of total kcalories. d.56% of total kcalories

a. 44% of total kcalories

41-42 29. Only 50% of healthy individuals will have their physiological needs met at which level of intake? a. EAR b. RDA c. AI d. UL

a. EAR

41 27. The _____ for a particular nutrient is the intake value thought to meet the requirement of half the healthy individuals of the same gender who are in a particular stage of life. a. Estimated Average Requirement (EAR) b. Recommended Dietary Allowance (RDA) c. Recommended Daily Allowance (RDA) d. Adequate Intake Level (AI)

a. Estimated Average Requirement

50 51. To determine personal energy requirements, you can calculate your _____, which has been published as part of the DRI and designed for this purpose. a. Estimated Energy Requirement (EER) b. Basal Energy Expenditure (BEE) c. Total Resting Energy Expenditure (TEE) d. Personal Energy Expenditure (PEE)

a. Estimated Energy Requirement (EER)

52, 65 98. The results of Jodi's dietary analysis indicate that her fiber, iron, and B12 intakes are low. Which choice below would help provide Jodi with these missing nutrients? a. Fortified cereal with 1% milk b. Apple with creamy peanut butter c. Low-fat fruited yogurt d. Cheese and crackers

a. Fortified cereal with 1% milk

52-53 57. Which one of the following food items is the most nutrient dense? a. Fresh peaches b. Canned peaches in syrup c. Peach pie d. Peach preserves

a. Fresh peaches

52 58. Which one of the following food groups is a major source of B vitamins? a. Grains b. Vegetables c. Fruits d. Dairy products

a. Grains

47-48 47. During the depression era the focus of the USDA's food guide was to recommend: a. high-fat foods such as milk, peanuts, and cheese. b. carbohydrate foods such as breads and cereals. c. garden-fresh foods such as fruits and vegetables. d. high-sugar foods such as cake, pie, and cookies.

a. High-fat foods such as milk, peanuts, and cheese

36 14. Of the following, which would be considered a symptom? a. Loss of appetite b. Swollen ankles c. Skin rash d. Difficulty breathing

a. Loss of appetite

59, 61 92. If you consumed 2 cups of cereal daily at breakfast, when would you have to purchase a box of Bran Flakes with Raisins cereal again? a. On the 5th day b. On the 7th day c. On the 10th day d. On the 14th day

a. On the 5th day

52, 53 55. You want to choose the most nutrient-dense food to improve your vitamin C intake. You are deciding between ¾ cup of fresh orange juice (84 kcal, 93 mg vitamin C), 1 cup of fresh pink grapefruit juice (96 kcal, 94 mg of vitamin C), and 1 cup canned apple juice (117 kcal, 2 mg vitamin C). Which is the best choice? a. Orange juice b. Grapefruit juice c. Apple juice d. All are equal

a. Orange Juice

48-49 50. The 2010 Dietary Guidelines for Americans emphasize four key concepts. Which of the following is not one of them? a. Reduce calories to maintain weight b. Reduce certain food and food components c. Increase certain foods and nutrients d. Build healthy eating patterns

a. Reduce calories to maintain weight

52-53 56. Which one of the following food items would have the highest nutrient density for calcium? a. Skim milk b. 1% milk c. 2% milk d. Whole milk

a. Skim Milk

34 6. Estimates of physical aspects of the body such as body composition are categorized as _____ measurements. a. anthropometric b. biochemical c. clinical d. dietary

a. anthropometric

35 8. Height and weight are examples of which type of measurements? a. Anthropometric b. Biochemical c. Clinical d. Dietary

a. anthropometric

37 18. Which method of assessing dietary intake is most accurate and requires food and beverages to be recorded as they are consumed? a. diet record b. 24-hour recall c. diet history d. food frequency questionnaire

a. diet record

33 1. Undernutrition and overnutrition both are examples of a. malnutrition. b. nutritional deficiency. c. nutritional toxicity. d. overconsumption. e. underconsumption.

a. malnutrition

44 39. If intake of a nutrient in the diet falls below the AI, then: a. more information is needed to determine the adequacy of diet. b. the diet is inadequate. c. the diet is poor. d. the diet is probably adequate.

a. more information is needed to determine the adequacy of diet

39-40 24. The RDAs were originally designed primarily to: a. prevent nutrient deficiencies. b. reduce risk of chronic disease. c. correct nutrient deficiencies. d. prevent overnutrition.

a. prevent nutrient deficiencies

64-65 99. After reviewing her nutritional analysis, Jodi now believes she understands why she might have been feeling so tired. She learned that: a. she needs to increase her iron and vitamin B12 intakes, as both are needed for energy production. b. she needs to increase her fiber intake; not eating enough whole grains was not giving her enough energy. c. her fat intake was too high and she couldn't get the energy she needed. d. she wasn't getting enough total calories.

a. she needs to increase her iron and vitamin B12 intakes, as both are needed for energy production

43 33. An example of a nutrient with an AI instead of an RDA is: a. sodium. b. vitamin A. c. folate. d. iron.

a. sodium

53 61. The type of beverage most commonly consumed by U.S. adults contains: a. sugar and water (i.e., regular soda). b. caffeine and fat (i.e., coffee latte). c. sugar and electrolytes (i.e., sports drink). d. alcohol (i.e., beer, wine, hard liquor).

a. sugar and water

57 67. Many topics and goals formulated for Healthy People 2020 are consistent with recommendations put forth in: a. the 2010 Dietary Guidelines for Americans. b. USDA's MyPlate guidance plan. c. the Surgeon General's Report 2010. d. the Dietary Reference Intakes (DRIs).

a. the 2010 Dietary Guidelines for Americans

64-65 96. Jodi's nutritional intake for one day revealed the following: 2010 kcalories, 90 g of fat, 80 g protein, and 220 g of carbohydrate. Jodi's protein intake is: a. 8% of total kcalories. b. 16% of total kcalories. c. 24% of total kcalories. d. 32% of total kcalories.

b. 16% of total kcalories

47 45. When did the USDA begin publishing nutritional recommendations for Americans? a. 1849 b. 1894 c. 1943 d. 1961

b. 1894

59,61 73. If you drank a 20-ounce bottle of soda and the serving size is 8 ounces, how many servings would you have consumed? a. 2 b. 2.5 c. 3 d. 3.5

b. 2.5

63 82. A food product that claims to be "low in fat" must contain _____ gram(s) of fat or less per serving. a. 1 b. 3 c. 5 d. 7

b. 3

63 81. The FDA- approved nutrient content claim "calorie free" means that a food product contains _____ kcalories (Calories) per serving. a. 0 b. < 5 c. < 10 d. < 25

b. <5

54 63. What icon appearing in the MyPlate graphic represents dairy products? a. Red wedge b. Blue circle c. Yellow circle d. Green wedge

b. Blue circle

37 21. What method is considered easy to use should you wish to determine the micronutrient, macronutrient, and energy (calorie) content of your diet? a. Food composition tables b. Computerized nutrient databases c. Dietary Reference Intakes d. Nutrition Fact labels

b. Computerized nutrient databases

38, 40 25. "_____" is a term used to describe a set of four groups of values: EARs, RDAs, AIs, and ULs. a. Daily Reference Intakes (DRIs) b. Dietary Reference Intakes (DRIs) c. Reference Daily Intakes (RDIs) d. Reference Dietary Intakes (RDIs)

b. Dietary Reference Intakes (DRIs)

58 68. The regulation of nutrition labeling for foods was established by in 1973 by the _____. a. USDA b. FDA c. HHS d. WHO

b. FDA

57 65. The U.S. Department of Health and Human Services developed a set of overall health objectives for the nation. What is this document called? a. Dietary Guidelines for Americans 2010 b. Healthy People 2020 c. Healthy Nation 2020 d. Surgeon General's Report 2010

b. Healthy People 2020

38 22. Which agency established the Dietary Reference Intakes (DRIs) for macronutrients? a. United States Department of Agriculture (USDA) b. Institute of Medicine (IOM) c. Food and Drug Administration (FDA) d. Health and Human Services Organization (HHSO)

b. Institute of Medicine

64 84. _____ are statements concerning less well-established health benefits that have been ascribed to a particular food or food component. a. Regular health claims b. Qualified health claims c. Nutrient content claims d. Nutritional benefit claims

b. Qualified health claims

33-34 4. Mrs. Jones is recovering from gastric bypass surgery, and as a result has become deficient in a number of nutrients. Which type of malnutrition is Mrs. Jones experiencing? a. Primary b. Secondary c. Post-surgical d. Multiple state

b. Secondary

43 34. The _____ provide limits for those who take supplements or consume large amounts of fortified foods. a. Estimated Average Requirements (EARs) b. Tolerable Upper Intake Levels (ULs) c. Adequate Intakes (AIs) d. Recommended Dietary Allowances (RDAs)

b. Tolerable Upper Intake Levels (ULs)

35 10. Which of the following measures body fat distribution? a. Head circumference b. Waist and hip circumferences c. Mid-arm muscle circumference d. Frame size

b. Waist and hip circumferences

35 7. A measurement, such as in blood or urine, that reflects a nutrient's function is termed: a. an anthropometric marker. b. a biological marker. c. a clinical marker. d. a physical marker.

b. a biological marker

35 11. A blood glucose level is an example of which of the following measures? a. Anthropometric b. Biochemical c. Clinical d. Dietary

b. biochemical

37 20. As a registered dietitian, you want to better understand the typical eating patterns of your client. Therefore, you plan to administer a: a. 24-hour recall. b. food frequency questionnaire. c. dietary record. d. physical exam.

b. food frequency questionnaire

42 28. The EARs are very useful in research settings for evaluation of whether a group of people is likely to be consuming adequate amounts of a nutrient. Therefore, it is _____ to use the EAR values as recommended goals for dietary intake of an individual. a. appropriate b. inappropriate c. recommended d. required

b. inappropriate

45 40. You are a sophomore in college and are calculating your EER. Your activity level has decreased significantly since your freshman year. You would expect your current EER to be _____ when compared to your freshman year. a. higher b. lower c. no different

b. lower

52 53. At breakfast Jane makes sure she gets as many nutrients as she can for every calorie she consumes. Jane's breakfast would be considered: a. low calorie. b. nutrient dense. c. high calorie. d. well balanced.

b. nutrient dense

40 26. A nutrient _____ is the amount of a nutrient that must be consumed to prevent deficiencies; it is determined by a person's nutritional needs based on a host of factors such as sex, age, physical activity, and genetics. a. status b. requirement c. adequacy d. intake

b. requirement

52 54. How many Food Patterns were developed by the USDA to correspond to the energy intake levels on which MyPlate was based? a. 8 b. 10 c. 12 d. 14

c. 12

59, 61 86. If you ate a large bowl (~1.5 cups) of the Bran Flakes with Raisins cereal, how many grams of fiber did you consume from the cereal? a. 4 grams b. 8 grams c. 12 grams d. 16 grams

c. 12 grams

60-61 93. If you ate a one (1) serving of the Bran Flakes with Raisins cereal, what % of the Daily Value for vitamin A would this provide, based on a 2000-kcal diet? a. 0 b. 2 c. 15 d. 60

c. 15

59, 61 85. If you ate a large bowl (~1.5 cups) of the Bran Flakes with Raisins cereal, how many Calories did you consume from the cereal (not including the milk)? a. 190 Calories b. 270 Calories c. 285 Calories d. 380 Calories

c. 285 calories

61 77. If one serving of cereal provides 67% of an "average" person's DV for vitamin C, how much vitamin C does one serving of cereal contain? a. 20 mg b. 30 mg c. 40 mg d. 50 mg

c. 40 mg

64-65 95. Jodi's nutritional intake for one day revealed the following: 2010 kcalories, 90 g of fat, 80 g protein, and 220 g of carbohydrate. Jodi's fat intake is: a. 30% of total kcalories. b. 35% of total kcalories. c. 40% of total kcalories. d. 45% of total kcalories.

c. 40% of total kcalories

46 44. What is the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates, as a percentage of total energy? a. 40%-60% b. 45%-60% c. 45%-65% d. 50%-65%

c. 45%-65%

60-61 87. If you ate a large bowl (~1.5 cups) of the Bran Flakes with Raisins cereal, what % of the Daily Value (%DV) of fiber is being provided based on a 2000-kcal diet? a. 12 b. 32 c. 48 d. 64

c. 48

45 42. A female college student who weighs 110 lbs would weigh _____ kilograms. a. 43 b. 45 c. 50 d. 55

c. 50

59, 61 90. If there are 4 grams of carbohydrates in a teaspoon of sugar, how many teaspoons of sugar are there in 2 cups of Bran Flakes with Raisins cereal? a. 4.5 teaspoons b. 6 teaspoons c. 9.5 teaspoons d. 11 teaspoons

c. 9.5 teaspoons

60-61 88. If you ate a large bowl (~1.5 cups) of the Bran Flakes with Raisins cereal, what % of the Daily Value (DV) for iron would this amount provide, based on a 2000-kcal diet? a. 30 b. 60 c. 90 d. 120

c. 90

43 31. When scientific evidence was insufficient to establish an EAR and thus accurately set an RDA, the DRI committee derived a(n) _____ instead. a. Estimated Average Requirement (EAR) b. Tolerable Upper Intake Level (UL) c. Adequate Intake (AI) d. Recommended Dietary Allowance (RDA)

c. Adequate Intake (AI)

43 32. _____ are meant to be used as nutrient intake goals for individuals, because they were based on experimentally documented intake levels of a nutrient that seemed to maintain adequate nutritional status in healthy people. a. Estimated Average Requirements (EARs) b. Recommended Dietary Allowances (RDAs) c. Adequate Intakes (AIs) d. Estimated Energy Requirements (EERs)

c. Adequate Intakes (AI)

36 12. "Skin and bone appearance" would reflect which of the following forms of nutritional status assessment? a. Anthropometric b. Biochemical c. Clinical d. Dietary

c. Clinical

60-61 78. Which of the following represent recommended intakes of nutrients based specifically on a 2,000- and a 2,500-kcalorie diet? a. RDI b. DRI c. DV d. RDA

c. DV

60 76. What reference values were created specifically for the Nutrition Facts label to give consumers a benchmark with which to compare nutrients? a. Reference Values (RV) b. Recommended Values (RV) c. Daily Values (DV) d. Dietary Values (DV)

c. Daily Values (DV)

52 60. If the results of a nutritional analysis revealed an inadequate intake of calcium, vitamin D, and protein, increased intakes of which one of the following food groups, by itself, could help correct this situation? a. Grains b. Protein foods c. Dairy d. Vegetables

c. Dairy

48 48. How often are the Dietary Guidelines for Americans revised? a. Every year b. Every 3 years c. Every 5 years d. Every 10 years

c. Every 5 years

47 46. What is the term for the succession of federally supported recommendations designed to provide guidelines for dietary planning? a. Dietary Guidelines b. Basic 4 c. Food Guides/Food Patterns d. Meal Planning

c. Food Guides/Food Patterns

54-55 64. MyPlate, a mealtime visual, illustrates daily intakes of the four food groups proportionately on the plate with dairy intake represented by the round glass or bowl on the upper right periphery of the plate. Which one of the following food groups should make up half your plate? a. Vegetables and Grains b. Meat and Grains c. Fruits and Vegetables d. Protein and Dairy

c. Fruits and Vegetables

38 23. What were the first dietary standards published in 1943 by the National Academy of Sciences called? a. Reference Daily Intakes (RDIs) b. Reference Dietary Intakes (RDIs) c. Recommended Dietary Allowances (RDAs) d. Recommended Daily Allowances (RDAs)

c. Recommended Dietary Allowances (RDAs)

37 19. Which of the following is not true about diet records? a. Food portion sizes must be estimated using standard household measurements (such as tablespoons or cups) or weighed prior to consumption b. Food records may be conducted by medical professionals or as self-assessments c. A food record's accuracy depends on the individual's memory d. Food records should be kept for 3 days, one which should be a weekend day

c. a food record's accuracy depends on the individual's memory

34 5. Nutritional status assessment includes: a. dietary assessment. b. clinical assessment. c. biochemical assessment. d. anthropometric assessment. e. All of the above

c. biochemical assessment

35 9. An estimate of your _____, the proportions of lean tissue, body fat, water, and mineral (bone) mass, can help determine your nutritional status. a. body weight b. body height c. body composition d. body mass index

c. body composition

36 13. A physical examination during nutritional assessment is considered a(n) a. anthropometric measurement. b. biochemical assessment. c. clinical assessment. d. dietary assessment.

c. clinical assessment

58 69. On a food label, the product's ingredient contents are listed: a. in alphabetical order. b. with the most important nutrient sources first. c. from most abundant to least abundant ingredient by weight. d. from least abundant to most abundant ingredient by volume.

c. from most abundant to least abundant ingredient by weight

59,61 75. You want to select a cereal that has less than 150 kcal per serving and at least 5 grams of dietary fiber. Therefore, you refer to the: a. product ingredient list. b. product code. c. Nutrition Facts panel. d.Dietary Reference Intakes

c. nutrition facts panel

50 52. The 2010 Dietary Guidelines identified several "nutrients of concern" that are known to be somewhat lacking in the American diet. They are: a. iron, calcium, phosphorus, and zinc. b. iron, calcium, vitamin D, and vitamin A. c. potassium, dietary fiber, calcium, and vitamin D. d. potassium, dietary fiber, phosphorus, and vitamin D.

c. potassium, dietary fiber, calcium, and vitamin D

64 83. A claim that can legally be included on a food's packaging to describe a specific, scientifically supported health benefit is called a _____ claim. a. nutrient content b. health benefit c. regular health d. qualified health

c. regular health

33 3. If a person had an iron deficiency because of an inadequate intake of iron-rich foods, which type of malnutrition could this be classified as? a. Combination-state malnutrition b. Primary malnutrition c. Secondary malnutrition d. Protein malnutrition

c. secondary malnutrition

61 79. Based on a reference diet of 2,000 Calories, what percentage of the daily value (%DV) for carbohydrate is provided by a 1-cup serving of macaroni and cheese that contains 60 grams of carbohydrate per serving? a. 12 b. 15 c. 17 d. 20

d. 20

60-61 91. If you ate 2 servings of the Bran Flakes with Raisins cereal, what % of the Daily Value for sodium would this provide, based on a 2000-kcal diet? a. 9 b. 45 c. 15 d. 24

d. 24

37 17. An example of a prospective method of dietary assessment would be a: a. 24-hour recall. b. food frequency questionnaire. c. diet history. d. 3-day diet record.

d. 3-day diet record

59, 61 74. A 20-ounce bottle of soda would contain how many grams of carbohydrate based on the following information: 30 grams sugar per 8-oz. serving? a. 30 grams b. 45 grams c. 60 grams d. 75 grams

d. 75 grams

60-61 89. How many cups of the Bran Flakes with Raisins cereal would you need to consume in a day to meet your % DV for vitamin A based on a 2000-kcal diet? a. Between 3 and 4 cups b. Between 4 and 5 cups c. Between 5 and 6 cups d. Between 6 and 7 cups

d. Between 6 and 7 cups

57 66. How often are Healthy People documents published? a. Every year b. Every 3 years c. Every 5 years d. Every 10 years

d. Every 10 years

62 94. According to the Nutrition Facts panel, Bran Flakes with Raisins cereal is an excellent source of which nutrient? a. Vitamin A b. Calcium c. Protein d. Iron

d. Iron

42 30. The _____ for a particular nutrient is the daily dietary intake level considered sufficient to meet the nutrient requirements of nearly all healthy individuals (about 97%) of the same gender who are in a particular stage of life. a. Estimated Average Requirement (EAR) b. Tolerable Upper Intake Level (UL) c. Adequate Intake (AI) d. Recommended Dietary Allowance (RDA)

d. Recommended Dietary Allowance (RDA)

48 49. Which organization publishes both the Dietary Guidelines for Americans and the MyPlate graphic? a. American Dietetic Association (ADA) b. Food and Drug Administration (FDA) c. World Health Organization (WHO) d. United States Department of Agriculture (USDA)

d. United States Department of Agriculture (USDA)

60 72. Which of the following is not a kosher standard? a. Food made from pigs or rabbits can never be kosher. b. Only people who are trained and qualified are allowed to slaughter kosher animals. c. To be considered kosher, meat and dairy products cannot be prepared or served together on the same plate. d. Whereas some shellfish can be kosher, fish are not.

d. Whereas some shellfish can be kosher, fish are not

66 100. In order to help you choose a diet that fits your personal nutritional needs, which of the following reference standards could you use? a. Dietary Reference Intakes (DRI) b. Dietary Guidelines c. Nutrition Facts panel d. All of the above

d. all of the above

37 16. A _____ is a retrospective dietary assessment method which asks a person to quantify how often and in what amounts they eat or drink a specific food over a period of time. a. 7-day diet record b. 24-hour recall c. diet history d. food frequency questionnaire

d. food frequency questionaire

36 15. Clinical assessment to determine a person's nutritional status would include which of the following? a. Height and weight b. Blood and/or urine sample c. Diet history d. Medical history

d. medical history

33 2. Overconsumption of a nutrient resulting in dangerous effects is termed: a. overload. b. obesity. c. nutritional excess. d. nutritional toxicity.

d. nutritional toxicity

59 71. Which of the following nutrients is not required on the Nutrition Facts panel? a. Total fat b. Saturated fat c. Sodium d. Potassium

d. potassium

45 43. Energy requirements for individuals are influenced by a. age and gender. b. weight and height. c. level of physical activity. d. a and b e. all of the above

e. all of the above

50 59. The Dietary Guidelines recommend that individuals control their calorie intake by which of the following methods? a. Increasing intake of whole grains b. Increasing consumption of fruits and vegetables c. Reducing intake of sugar-sweetened beverages d. Monitoring calorie intake from alcoholic beverages e. All of the above

e. all of the above

58 70. Suppose you are a registered dietitian working for a food manufacturer. By law the label that you are working on for a new product must include the: a. product picture. b. product name and place of business. c. product net weight and ingredient content. d. a and b e. b and c

e. b and c