Nutrition Chapter 2 Quiz

A balanced diet is one that _______. a) includes foods from every food group in the recommended amounts b) includes different foods from each food group c) keep portion sizes under control d) incorporates dietary supplements

A

An Adequate Intake (AI) is set for a nutrient when __________. a) too little research is available to establish an RDA b) the needs during pregnancy decline instead of increase c) the need for a nutrient depends on total calories eaten d) the nutrient has a high potential for being toxic

A

Tolerable Upper Intake Levels (ULs) are ________. a) the maximum daily intake level not likely to cause harmful effects b) based on intakes from only supplements and highly fortified foods c) nutrient intake goals d) set for all nutrients

A

What type of claim is "calcium builds strong bones and teeth"? a) structure/function claims b) health claim c) nutrient claim d) preliminary health claim

A

Which counts as one cup of fruit? a) Large banana b) small apple c) medium pear d) All of these

A

Food components that must be listed on the Nutrition Facts panel include __________. a) sugars, dietary fiber, and fluoride b) sugars, dietary fiber, and calcium c) sugars, dietary fiber, and monounsaturated fat d) sugars, calcium, and B-vitamins

B

The nutrient standards used on Nutrition Facts panels are called _________. a) Recommended Dietary Allowances b) Daily Values c) Estimated Average Requirements d) Dietary Reference Intakes

B

The reference calorie intake for calculated percent Daily Values on Nutrition facts labels is _________. a) 1500 kcal b) 2000 kcal c) 2300 kcal d) 3000 kcal

B

Which Dietary Reference Intake (DRI) reflects average daily needs? a) adequate intakes b) estimated average requirements c) recommended dietary allowances d) tolerable upper intake levels

B

If a can of soup provides 4 servings and has 100 kcal per serving, how many kcal are in the entire can? a) 100 b) 200 c) 400 d) 800

C

Mandatory labeling of foods is regulated by the _________. a) USDHHS b) FTC c) FDA d) GAO

C

Moderation in one's diet means that the diet ________. a) includes foods from every food group in the recommended amounts b) includes different foods from each food group c) keeps portion sizes under control d) incorporates dietary supplements

C

Two cups of lettuce salad would equal a cup from which MyPlate food group? a) free b) others c) vegetable d) salad

C

Which Dietary Reference Intake (DRI) is set high enough to meet the needs of 97-98% of the population? a) estimated energy requirements b) estimated average requirements c) recommended dietary allowances d) dietary reference intakes

C

Dietary Reference Intakes (DRIs) values are people who are ________. a) 1-4 years of age b) over 4 years of age c) over 19 years of age d) of all ages

D

Foods that provide a greater contribution to nutrient needs than calorie needs are said to be _______. a) empty calorie b) energy dense c) calorie dense d) nutrient dense

D

MyPlate groups foods into ____ major categories. a) 2 b) 3 c) 4 d) 5

D

The MyPlate vegetable group is divided into which subgroups? a) starchy vegetables, red & orange vegetables, and dark green vegetables b) dark green vegetables and other vegetables c) other vegetables, starchy vegetables, and red & yellow vegetables d) dark geen vegetables, red & orange vegetables, starchy vegetables, beans & peas, and other vegetables

D

The Recommended Dietary Allowances (RDAs) for nutrients are ________. a) the minimum amounts needed by an average 70-kg man b) twice as high as almost everyone needs c) average requirements for a population d) designed to meet the nutrient needs of 97-98% of individuals in a specific life stage

D

When vitamins and/or minerals are added to a food product in amounts in excess of at least 10% above that originally present in the product, the food is designated as ___________. a) light or lite b) organic c) imitation d) fortified

D

Factors that affect the amount of nutrients in foods include _________. a) farming conditions b) ripeness of plants when harvested c) cooking processes d) length of time food is stored e) all of these factors affect nutrient content of foods

E

MyPlate includes which food group? a) dairy b) vegetables c) protein foods d) fruits e) all of these

E

Reading food labels helps consumers _________. a) identify amounts of salt or sodium in the product b) determine the sugar content of the product c) determine amount and kind of fat in the product d) choose foods with dietary fiber e) all of these responses are correct

E

The Dietary Guildlines for Americans are designated to reduce the risk of ________. a) cancer b) cardiovascular disease c) obesity d) food borne illness e) All of these responses are correct

E

Which is true about the Dietary Reference Intakes (DRIs)? a) they apply to people in Canada and the US b) they differ by age group c) they include recommended Dietary Allowances and Tolerable Upper Intake Levels. d) they were created by the Food and Nutrition Board e) all of these responses are true

E