Nutrition - Ch 2

According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of your daily calories should be provided by fat? A) 20 to 35 percent B) 45 to 65 percent C) 10 to 35 percent D) 5 to 20 percent

A

The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group is called the A) EAR. B) AI.D) C) UL. RDA.

A

The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group is known as the A) Estimated Average Requirement (EAR). B) Recommended Dietary Allowance (RDA). C) Adequate Intake (AI). D) Dietary Reference Intakes (DRIs).

A

According to MyPlate, half of your plate should be devoted to which food group? A) oils B) vegetables and fruits C) protein D) grains

B

According to MyPlate, which of the following foods would be considered low in nutrient density? A) carrots B) fruit drinks C) nonfat yogurt D) lean meat

B

According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of your daily calories should be provided by carbohydrates? A) 40 to 70 percent B) 45 to 65 percent C) 20 to 45 percent D) 5 to 25 percent

B

The measure of nutrients per calorie is known as A) proportionality. B) nutrient density. C) energy density. D) a food guidance system.

B

Which of the following do not have Acceptable Macronutrient Distribution Ranges (AMDR)? A) fats B) vitamins C) carbohydrates D) proteins

B

A food guidance system released by the USDA that depicts five food groups using the familiar mealtime visual of a place setting is called A) MyPyramid. B) the DASH diet. C) MyPlate. D) the Food Circle.

C

If one cup of reduced-fat milk provides 8 percent of your Daily Value for fat, this means that A) 8 percent of the calories in the milk are from fat. B) 8 percent of the calories in the milk are from saturated fat. C) one cup of milk provides 8 percent of the total fat allowed for the day. D) one cup of milk provides 8 percent of the total calories allowed for the day.

C

MyPlate is a food guidance system that illustrates the recommendations in the Dietary Guidelines for Americans, 2010 and reinforces the important concepts of A) variety, healthful choices, proportionality, and food labels. B) meal planning, exchange lists, proportionality, and moderation. C) variety, personalization, proportionality, and moderation. D) meal planning, calorie counting, moderation, and exchange lists.

C

Which of the following is not a MyPlate tip for making food choices? A) Vary your veggies. B) Make half your grains whole. C) Move away from milk. D) Go lean with protein.

C

Which of the following quantities are reference levels that are used only on food labels? A) Dietary Reference Intakes B) Estimated Average Requirements C) Daily Values D) Recommended Dietary Allowances

C

A food is considered high in a nutrient if it provides A) 5 percent or more of the Daily Value. B) 10 percent or more of the Daily Value. C) 15 percent or more of the Daily Value. D) 20 percent or more of the Daily Value.

D

In what order are ingredients listed on a food label? A) in alphabetical order B) in random order C) liquids first, then solids D) in descending order by weight

D

The average amount of a nutrient that meets the needs of 97 to 98 percent of the individuals in a similar group is called the A) EAR. B) AI.D) C) UL. D) RDA.

D

The highest amount of a nutrient that can be consumed without likely harm in a group of individuals of a similar age is the: A) Recommended Dietary Allowance (RDA). B) Adequate Intake (AI). C) Dietary Reference Intakes (DRI). D) Tolerable Upper Intake Level (UL).

D

The specific amounts of each nutrient that an individual needs to consume to maintain good health, prevent chronic diseases, and avoid unhealthy excesses are known as the A) EAR. B) AI.D) C) UL. D) DRIs.

D

T/F: An apple is an example of an energy-dense food.

F

T/F: Fat should comprise 25 to 35 percent of your daily intake of calories.

F

T/F: Oils are not represented on MyPlate because they should be eliminated entirely from our diets.

F

T/F: The Daily Values listed on the food label are based on a 1,500-calorie diet.

F

T/F: The foundation of your diet should be calorie-rich foods with little solid fats and added sugars.

F

T/F: Whole milk is more nutrient dense than skim milk.

F

T/F: A person who is overnourished can also be malnourished.

T

T/F: Eating breakfast provides more energy throughout the day and results in the consumption of fewer calories.

T

T/F: For any given age group and gender, active people have a higher need for calories each day compared to sedentary people.

T

T/F: It is recommended that proteins comprise between 10 and 35 percent of your daily caloric intake.

T

T/F: Nutrient density refers to the amount of nutrients a food contains in relationship to the number of calories it contains.

T

T/F: The AMDRs are ranges set for carbohydrates, fats, and proteins.

T

T/F: The Estimated Energy Requirement (EER) is the amount of energy you need each day to maintain a healthy body weight and meet your caloric needs according to your age, gender, height, weight, and activity level.

T

T/F: The higher the consumption above the UL, the higher the risk of toxicity.

T