Nutrition Ch 2

Based on the USDA My Plate, at least _____ of the plate should be occupied by fruits and vegetables at each meal.

1/2

The Daily Values reflect the need of an "average person" consuming _______ calories per day.

2000

How many calories are provided if a meal contains 45 g carbohydrate, 20 g protein and 7 g fat?

323

The Dietary Reference Intake Committee recommends a diet that provides ______% of its calorie from carbohydrate.

45-60

A carefully planned diet has which of these characteristics? a it contains sufficient raw oil b It contains no solid fats or added sugars c It contains all of the veg sub groups d A and C

A and C

The Dietary reference intakes were devised for which of the following purposes to set the nutrient goals for individuals to suggest upper limits of intakes, above which toxicity is likely to set average nutrient requirements for use in research all the above

All the above

The USDA Eating Patterns recommend a small amount of daily oil from which of these sources? olive nut vegetable all the above

All the above

According to the USDA eating patterns, which of the following vegetables should be limited ?

Baked beans/coleslaw

According to the the USDA Eating Patterns, which of the following vegetables should be limited? carrots avocados coleslaw potatoes

Coleslaw

The nutrients standards in use today include all of the following except Adequate Intakes (AI) Daily Values (DV) Daily Minimum Requirements (DMR) Tolerable Upper Intake Levels (UL)

Daily Minimum Requirements (DMR)

The nutrient standards in use today include all of the following except

Daily minimum Requirements DMR

Which of the following is found on food labels? Estimated Average Requirements Daily Values Adequate Intakes Recommended Dietary Allowances

Daily values

A properly planned diet controls calories by excluding snacks.

False

As natural constituents of foods, phytochemicals are safe to consume in large amounts.

False

The DRI are for all people, regardless of their medical history

False

The Dietary Reference Intakes are for all people, regardless of their medical history.

False

The Dietary Reference Intakes are international guidelines that are used around the world.

False

There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.

False

Any food providing 10-19% of the Daily Value for a nutrient in one serving is considered to be a _____ source of the nutrient.

Good

Which of the following is NOT an action that could help meet the ideals of the Dietary Guidelines for Americans Increase of intakes vegetables increase intakes of nutrients-dense foods Reduce intakes artificial ingredients Increase intakes of whole grains

Reduce intakes of artificial ingredients

The Dietary Guidelines encourage Americans to consume less:

Refined grains

People who choose not to eat meat or animal products need to find an alternative to the USDA Eating Patterns when planning their diets.

false

A major guideline for healthy people is to limit calorie intakes and obtain more and varied choices of _______.

fruits and vegetables.

The Dietary Guidelines for Americans recommend all of the following except using oils to replace solid fats when possible. increasing trans fat consumption in the diet. consuming less than 10% of calories from saturated fatty acids. consuming less than 300 mg per day of dietary cholesterol.

increasing trans fat consumption in the diet.

Food group plans primarily dictate:

numbers and sizes of servings to choose each day.

For what purpose did the USDA develop the MyPlate as a consumer tool?

to help consumers to understand and apply the USDA Food Intake Patterns

By law, food labels must name the ingredients in descending order of predominance by weight and in ordinary language

True

By law, food labels must name the ingredients in order of how much each ingredient weighs, starting with the ingredient that weighs the most.

True

One way to evaluate any diet is to compare the total food amounts that it provides with those recommended by the USDA Eating Patterns

True

One way to evaluate any diet is to compare the total food amounts that it provides with those recommended by the USDA Eating Patterns.

True

The Dietary guidelines for americans recommend physical activity to help balance calorie intakes to achieve and sustain a healthy body weight

True

The energy intake recommendation is set at a level predicted to maintain body weight.

True

To be labeled "low fat," a food must contain 3 grams of fat or less per serving.

True

Various whole foods contain so many different phytochemicals that consumers should focus on eating a wide variety of foods instead of seeking out a particular phytochemical.

True

To plan a healthy diet that correctly assigns the needed amounts of food from each food group, the diet planner should start by consulting

USDA Eating Patterns