Chapter 3
The actions below are possible steps that a person can take to comply with the recommendations of the 2015-2020 Dietary Guidelines for Americans. Answer whether any of these actions comply with the dietary guidelines. Diet-related action: ∙ Each day, drink at least one alcohol-containing beverage. ∙ Each week, replace a serving of fatty meat with a serving of fatty fish, such as salmon or tuna. ∙ Include beef, pork, or lamb with every meal. ∙ If you do not drink cow's milk, substitute fat-free or low-fat fortified soy milk. ∙ Each day, consume at least three different types of fruit, especially whole fruit. ∙ Consume more cheese made from whole milk. ∙ Consume more bread, rolls, rice, and cereal, and make at least one-fourth of these grain products, whole grains. ∙ When making pancake batter, use liquid vegetable oil instead of melted margarine.
Action that Complies with the Dietary Guidelines ∙ Each week, replace a serving of fatty meat with a serving of fatty fish, such as salmon or tuna. ∙ If you do not drink cow's milk, substitute fat-free or low-fat fortified soy milk. ∙ Each day, consume at least three different types of fruit, especially whole fruit. ∙ When making pancake batter, use liquid vegetable oil instead of melted margarine.
The Acceptable Macronutrient Distribution Ranges indicate ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of diet-related chronic diseases. For a person who is following a 2,500-kilocalorie per day diet, determine the approximate number of grams of each macronutrient to be consumed using the AMDR as a guideline. Choose the correct answer for each macronutrient. Micronutrient: ∙ Carbohydrate ∙ Protein ∙ Fat Options: ∙ 56-97 grams per day ∙ 281-406 grams per day ∙ 63-219 grams per day
Carbohydrate ∙ 281-406 grams per day Protein ∙ 63-219 grams per day Fat ∙ 56-97 grams per day
MyPlate provides food group intake recommendations for a number of life stage groups. For a man who is 19-30 years of age, match the food group with its daily recommended intake level. Food group: ∙ Grains ∙ Dairy ∙ Vegetables ∙ Fruits Intake level: ∙ 2 cups ∙ 3 cups ∙ 8 oz ∙ 3 cups
Grains ∙ 8 oz Dairy ∙ 3 cups Vegetables ∙ 3 cups Fruits ∙ 2 cups
Using household or familiar measurements is a helpful way to determine appropriate portion sizes for various types of food. Match the food with its corresponding household measurement for recommended portion size. Portion size: ∙ 1 standard bagel ∙ 1 medium apple ∙ 1 oz cheese ∙ 3 oz chicken breast Household measurement: ∙ four dice ∙ tennis ball ∙ bar of soap ∙ small yo-yo
1 standard bagel ∙ small yo-yo 1 medium apple ∙ tennis ball 1 oz cheese ∙ four dice 3 oz chicken breast ∙ bar of soap
Food are classified into the major food groups according to their natural origins and key nutrients. Match the foods and appropriate serving sizes with the food group classifications. Classifications: ∙ fruit group ∙ protein group ∙ dairy group ∙ grain group ∙ vegetable group Serving sizes: ∙ 1 cup plain yogurt ∙ 1.5 oz natural cheese ∙ 1/2 cup dried fruit ∙ 1 tbs peanut butter ∙ 1/2 cup cooked pasta ∙ 2 cups uncooked leafy greens ∙ 1 egg ∙ 1/4 cup tofu ∙ 1 cup raw vegetables ∙ 1 slice of bread
fruit group ∙ 1/2 cup dried fruit ∙ 1 egg ∙ 1/4 cup tofu protein group ∙ 1 tbs peanut butter dairy group ∙ 1 cup plain yogurt ∙ 1.5 oz natural cheese grain group ∙ 1/2 cup cooked pasta ∙ 1 slice of bread vegetable group ∙ 2 cups uncooked leafy greens ∙ 1 cup raw vegetables
The FDA permits manufacturers to include claims on labels that describe levels of nutrients in packaged foods. Each nutrient content claim has a legal definition. For each content claim below, choose the nutrient level required by the legal definition. Content claim: ∙ Fat-free candy ∙ Low-fat popcorn ∙ Reduced-fat crackers ∙ Extra lean beef Level required: ∙ Has less than 5 grams of fat, 2 grams of saturated fat, and 95 mg of cholesterol per serving ∙ Provides less than 0.5 grams of fat per serving ∙ Provides 3 grams or less of fat per serving ∙ Has at least 25% less fat than the original product
Fat-free candy ∙ Provides less than 0.5 grams of fat per serving Low-fat popcorn ∙ Provides 3 grams or less of fat per serving Reduced-fat crackers ∙ Has at least 25% less fat than the original product Extra lean beef ∙ Has less than 5 grams of fat, 2 grams of saturated fat, and 95 mg of cholesterol per serving
What are the five food groups on the MyPlate diagram?
Fruit, grains, vegetables, protein, dairy
Match the appropriate proportion with the food group or groups. Category: ∙ Fruits and vegetables ∙ Protein ∙ Grains Options: ∙ a little more than 1/4 of the plate ∙ a little less than 1/4 of the plate ∙ half of the plate
Fruits and vegetables ∙ half of the plate Protein ∙ a little less than 1/4 of the plate Grains ∙ a little more than 1/4 of the plate
Drag the cultural/ancestral group on the left to the traditional menu items. Group: ∙ Northwestern European ∙ African Heritage ∙ Hispanic ∙ Indian ∙ Italian ∙ Asian Description: ∙ Shrimp cooked in peanut oil, seasoned with ginger and soy sauce, and served on white rice ∙ Sliced eggplant cooked in tomato sauce, drizzled with olive oil, and served with red wine ∙ Pork roast, mashed white potates and gravy, white bread and butter ∙ Boiled mustard greens that are seasoned with bits of smoked pork ∙ Red beans cooked in a mixture of tomato sauce and chili peppers and served in a corn tortilla
Northwestern European ∙ Pork roast, mashed white potates and gravy, white bread and butter African Heritage ∙ Boiled mustard greens that are seasoned with bits of smoked pork Hispanic ∙ Red beans cooked in a mixture of tomato sauce and chili peppers and served in a corn tortilla Italian ∙ Sliced eggplant cooked in tomato sauce, drizzled with olive oil, and served with red wine Asian ∙ Shrimp cooked in peanut oil, seasoned with ginger and soy sauce, and served on white rice
Match the person described on the left with the traditional dietary practice. Person: ∙ Shoshanna follows traditional Jewish dietary practices. ∙ Muhammad follows traditional Islamic dietary practices. ∙ Vijay follows traditional dietary practices of the Hindu religion. ∙ Eric follows traditional dietary practices of the Mormon religion. ∙ Maria follows traditional dietary practices of the Roman Catholic religion. Dietary practice: ∙ This person will not eat beef but will consume dairy products. ∙ This person fasts before communion. ∙ This person will not eat pork or drink alcoholic beverages. ∙ This person avoids tea, coffee, and alcohol. ∙ This person will not eat pork, shellfish, or other "tref" food items.
Shoshanna follows traditional Jewish dietary practices. ∙ This person will not eat pork, shellfish, or other "tref" food items. Muhammad follows traditional Islamic dietary practices. ∙ This person will not eat pork or drink alcoholic beverages. Vijay follows traditional dietary practices of the Hindu religion. ∙ This person will not eat beef but will consume dairy products. Eric follows traditional dietary practices of the Mormon religion. ∙ This person avoids tea, coffee, and alcohol. Maria follows traditional dietary practices of the Roman Catholic religion. ∙ This person fasts before communion.
Match the qualities from the list to the appropriate type of grain. Type of grain: ∙ Whole grain ∙ Enriched grain ∙ Refined grain Qualities: ∙ has reduced amounts of B vitamins ∙ has riboflavin, thiamin, niacin, and folic acid added ∙ has iron added ∙ is higher in fiber ∙ has been milled ∙ consists of entire grain seed ∙ contains the germ, endosperm, and bran
Whole grain ∙ is higher in fiber ∙ consists of entire grain seed ∙ contains the germ, endosperm, and bran Enriched grain ∙ has riboflavin, thiamin, niacin, and folic acid added ∙ has iron added Refined grain ∙ has reduced amounts of B vitamins ∙ has been milled
Arrange the following types of food based on the frequency of consumption recommended by the Mediterranean Diet Pyramid. Frequency: ∙ less often ∙ moderate portions, daily to weekly ∙ often, at least two times per week ∙ base every meal on these foods Group: ∙ poultry and eggs ∙ fruits, vegetables, whole grains, olive oil, beans, nuts, legumes, herbs, and spices ∙ meats and sweets ∙ fish and seafood
less often ∙ meats and sweets moderate portions, daily to weekly ∙ poultry and eggs often, at least two times per week ∙ fish and seafood base every meal on these foods ∙ fruits, vegetables, whole grains, olive oil, beans, nuts, legumes, herbs, and spices
Rate the intake of Americans aged 2 years or older in comparison to intake guidelines for each of the food groups or substances. Categories: ∙ Americans do not reach intake recommendations ∙ Americans exceed intake recommendations Substances: ∙ sodium intake ∙ added sugar intake ∙ solid fat intake ∙ vegetable intake ∙ meat intake ∙ fruit intake ∙ fat-free or low-fat milk intake
Americans do not reach intake recommendations ∙ vegetable intake ∙ fruit intake ∙ fat-free or low-fat milk intake Americans exceed intake recommendations ∙ sodium intake ∙ added sugar intake ∙ solid fat intake ∙ meat intake
True or false? Traditional cultural/ethnic diets are often based on dishes containing large amounts of animal foods and small amounts of locally grown fruits, vegetables, and unrefined grains.
False
Match the cultural/ancestral group to the traditional menu items. Cultural group: ∙ Northwestern European ∙ African Heritage ∙ Italian/Mediterranean ∙ Asian ∙ Mexican ∙ Native American Menu items: ∙ steak and fried potatoes ∙ plantains, beans, rice, and a flour tortilla ∙ pasta with olive oil, fresh tomato, and garlic ∙ sweet potato pie and mustard greens cooked with pork ∙ shrimp cooked with soy sauce, served with rice ∙ wild berries, corn, squash, and fish
Northwestern European ∙ steak and fried potatoes African Heritage ∙ sweet potato pie and mustard greens cooked with pork Italian/Mediterranean ∙ pasta with olive oil, fresh tomato, and garlic Asian ∙ shrimp cooked with soy sauce, served with rice Mexican ∙ plantains, beans, rice, and a flour tortilla Native American ∙ wild berries, corn, squash, and fish
The Dietary Reference Intakes (DRIs) encompass a variety of terms that represent standards for energy and nutrient recommendations. Match the nutrient standard and explanation to its corresponding DRI term. DRI term: ∙UL ∙EER ∙RDA ∙AI Nutrient standard/explanation: ∙Adults are advised not to exceed 1,000 micrograms of folate per day due to concern that higher amounts could mask vitamin B-12 deficiency. ∙Females who are over 19 years of age are advised to have 90 micrograms of vitamin K per day. There is not sufficient research to make a more definitive recommendation, but this amount appears to maintain good health. ∙The average caloric intake for a male who has 9 to 13 years of age is estimated to be 2,279 kcalories per day. ∙Non-pregnant females who are 14 to 18 years of age are advised have 60 mg of vitamin C per day. This amount means the vitamin C needs for almost everyone in this age and life stage group.
UL ∙Adults are advised not to exceed 1,000 micrograms of folate per day due to concern that higher amounts could mask vitamin B-12 deficiency. EER ∙The average caloric intake for a male who has 9 to 13 years of age is estimated to be 2,279 kcalories per day. RDA ∙Non-pregnant females who are 14 to 18 years of age are advised have 60 mg of vitamin C per day. This amount means the vitamin C needs for almost everyone in this age and life stage group. AI ∙Females who are over 19 years of age are advised to have 90 micrograms of vitamin K per day. There is not sufficient research to make a more definitive recommendation, but this amount appears to maintain good health.
