Nutrition Chapter 2

The current USDA educational tool to help consumers apply the USDA Food Patterns is in the shape of a/an ________ . a. plate b. pyramid c. apple d. food label

A

In the USDA Food Patterns, soybeans and legumes are included within which food group? a. vegetables b. both vegetables and protein foods c. grains d. protein foods e. milk and milk products

B

Which of the following individuals is likely to have the largest discretionary calorie allowance? a. A pregnant woman who takes a short walk 2-3 times a week. b. A male professional athlete who works out for several hours a day. c. An obese male accountant who dislikes exercise. d. A healthy, sedentary female college student.

B

All of the following are correct about phytochemicals EXCEPT: a. a regulatory body oversees the safety of phytochemicals sold to consumers. b. phytochemical labels may make unsubstantiated claims about contributing to the body's functioning, even though research supporting those claims is lacking. c. evidence for safety of isolated phytochemicals in human beings is lacking. d. phytochemicals can alter body functions.

A

Based on DRI recommendations for the consumption of saturated fat, ________ grams is the maximum allowable saturated fat intake for a 2,000-calorie diet. a. 20 b. 25 c. 10 d. 30

A

Food labels must state the contents of which of these nutrients expressed as a percentage of the Daily Values? a. iron b. vitamin D c. phosphorus d. folate

A

For a given nutrient, why might an AI, rather than an RDA, be established? a. There is insufficient data for the establishment of an RDA. b. An AI applies to vitamins and an RDA applies to minerals. c. There is insufficient data for the establishment of a DRI. d. There is a high enough degree of confidence in the available data to establish an AI.

A

The Dietary Guidelines for Americans offer science-based advice to help people age ________ and older achieve and sustain a healthy weight and to consume a diet of nutrient-dense foods and beverages. a. 2 years b. 10 years c. 21 years d. 18 years

A

The key nutrients of concern in the U.S. diet include all of the following, EXCEPT: a. sodium b. potassium c. calcium d. fiber

A

There are ________ food groups in the USDA Food Patterns. a. 5 b. 6 c. 7 d. 8

A

Tuppence is a 35-year-old vegetarian who has been consuming less than her RDA for zinc for years. Nonetheless, she hasn't developed any symptoms of a zinc deficiency. What is the most likely explanation for this? a. People's nutrient needs vary widely, so Tuppence might need less zinc than the RDA. b. Tuppence may not be meeting the RDA for zinc, but she could be getting enough because she meets the UL. c. The RDA are designed to meet the needs of people eating regular diets, not vegetarians. d. The RDA is set too high.

A

What characteristic is common to all of the foods recommended by the USDA Food Patterns? a. All of the foods recommended by the USDA Food Patterns are high-nutrient density foods. b. All of the foods recommended by the USDA Food Patterns are relatively inexpensive. c. All of the foods recommended by the USDA Food Patterns are low-nutrient density foods. d. All of the foods recommended by the USDA Food Patterns are high-energy density foods.

A

When making dietary changes to improve nutrition, it may be best to make small dietary changes rather than changing everything at once. a. True b. False

A

When using the MyPlate guide to understanding the USDA Food Patterns, at least half of your plate should be made up of vegetables and fruit. a. True b. False

A

Which of the following is NOT one of the goals of the DRI Committee? a. Helping consumers use the USDA Food Guide to plan a diet b. Facilitating nutrition research and policy c. Preventing chronic diseases d. Establishing safety guidelines

A

Which of the following is a healthful way of increasing dietary consumption of functional foods? a. Increase the use of spices when cooking. b. Increase the amount of fish in the diet. c. Increase the amount of saturated fat in the diet. d. Increase the amount of red meat in the diet.

A

Which of the following is not one of the four lists of values for measuring nutrient intakes included in the DRI? a. AMDR b. RDA c. UL d. AI

A

Which of the following statements about portion sizes is true? a. A hamburger served in a fast-food restaurant today may be 3 times the size of a hamburger served in the same restaurant in 1970. b. A soup spoon is a good substitute for a tablespoon when measuring a portion of food. c. A 3-oz. portion of meat is about the size of a paperback novel. d. Portion sizes aren't important to Americans today because food is so plentiful.

A

Which of the following would be considered discretionary calories? a. calories from the sugar in a frosted shredded wheat cereal b. calories from the fat in a handful of dry-roasted almonds c. calories from the fat in a salmon fillet d. calories from the sugar in a fresh strawberry

A

Why are Daily Values used on food labels? a. Daily Values allow for a comparison of the nutrient content of different foods. b. Daily Values are used to confuse the public into purchasing items that they might not otherwise purchase. c. Daily Values allow food labels to display the most up-to-date recommendations for a specific set of nutrients. d. Daily Values allow individuals to determine how closely a particular food item meets their needs for specific nutrients.

A

A different kind of diet-planning tool, the exchange system, was originally developed for use by people with ________ . a. heart disease b. diabetes c. osteoporosis d. hypertension

B

Eating more of which food is a sure way to consume more phytochemicals? a. cheese b. fruit c. bread d. lean fish

B

If consuming a little bit of a nutrient is healthy, then consuming more of the nutrient is even better. a. True b. False

B

The DRI recommends consuming ________ of calories from saturated fat. a. 6% to 8% b. less than 10% c. less than 5% d. about 15%

B

The USDA Food Patterns are inflexible and work best when planning an 'American-style" diet. a. True b. False

B

To have an adequate intake of vegetables, one has to eat the recommended amounts from each vegetable subgroup every day. a. True b. False

B

What are functional foods? a. Functional foods are nutrient-dense foods. b. Functional foods have health impacts beyond those of the nutrients they contain. c. Functional foods serve a function in the body, unlike "junk foods." d. Functional foods are foods with a long shelf life.

B

Where do potatoes belong in the USDA Food Pattern? a. protein foods b. vegetables c. oils d. grains

B

Which of the following equals one ounce of the grains group? a. 1 cup cooked pasta b. 1 slice bread c. 1 cup cooked rice d. ½ cup ready-to-eat cereal

B

Which of the following statements about phytochemicals is incorrect? a. They may support health in ways beyond the traditional roles of nutrients. b. They are found in all foods. c. Foods, not supplements, are the best and safest source of these substances. d. They are nonnutrients.

B

________ appear(s) as nutrient-dense options in both the oils group and protein foods group of the USDA Food Patterns. a. Apples b. Fish and shellfish c. Stick butter d. Fat-free milk

B

t is safe to consume nutrients without a UL value in any amount. a. True b. False

B

According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of total calories should come from carbohydrate? a. It depends on the type of carbohydrate. b. 20 to 35 percent c. 45 to 65 percent d. 10 to 35 percent

C

All of the following are correct concerning the Dietary Reference Intake (DRI) values EXCEPT: a. the values are updated periodically in light of new knowledge. b. the values reflect daily intakes to be achieved, on average, over time. c. the values are minimum recommendations for virtually all healthy people. d. the committee that determines the values is composed of scientists.

C

As a nation, Americans need to eat more of which of the following foods to meet the ideals of the Dietary Guidelines? a. added sugars b. refined grains c. whole grains d. trans fats

C

For a food to be labeled "low fat," it must have: a. less than 95 mg of cholesterol per serving. b. 25% less fat than the usual product. c. 3 grams or less fat per serving. d. less than 0.5 grams of fat per serving.

C

Given a population of 500,000 children between the ages of 1 and 3 years, the EAR for any particular nutrient will meet the needs of approximately how many of these children? a. 500,000 b. 125,000 c. 250,000 d. 375,000

C

The USDA's Physical Activity Guidelines for Americans recommends ________ of moderate activity for good health. a. 60 minutes per day b. 15 hours per month c. 2.5 hours per week d. 30 minutes per day

C

What is the health impact of consuming a diet high in antioxidants? a. Antioxidants increase the risk of heart disease. b. Antioxidants increase the risk of cancer. c. Antioxidants protect cell constituents from damage. d. Antioxidants increase the risk of dementia.

C

Which of the following DRI values addresses the issue of adequacy? a. UL b. AMDR c. AI d. EAR

C

Which of the following foods is NOT a soybean-related food? a. soy drink b. tofu c. yogurt d. miso

C

Which of the following people would NOT be covered by the DRI values? a. Tim, a 20-year-old vegetarian. b. Ann, a 3 year old who refuses to eat vegetables. c. Joe, a 60 year old who has had diarrhea for the past few days. d. Karen, a 36-year-old pregnant woman.

C

Which of the following statements regarding structure-function claims is incorrect? a. A label disclaimer must accompany a structure-function claim. b. Structure-function claims are less reliable than health claims. c. Structure-function claims must be approved by the FDA before being printed on a product label. d. Structure-function claims describe the effect a substance has on the structure of the body and does not make reference to a disease.

C

Why are Daily Values used on food labels? a. Daily Values are used to confuse the public into purchasing items that they might not otherwise purchase. b. Daily Values allow food labels to display the most up-to-date recommendations for a specific set of nutrients. c. Daily Values allow for a comparison of the nutrient content of different foods. d. Daily Values allow individuals to determine how closely a particular food item meets their needs for specific nutrients.

C

A major guideline for healthy people is to keep fat intake within the range of ________ percent of total calories. a. 10-20 b. 20-30 c. 15-25 d. 20-35

D

All of the following are correct about yogurt EXCEPT: a. it may protect against colon cancer. b. it may improve diarrhea from antibiotic use. c. it contains living bacteria. d. it contains lutein and lycopene

D

All of the following are major topic areas in the Dietary Guidelines for Americans, EXCEPT: a. Build a healthy eating pattern b. Reduce intakes of certain foods and food components c. Increase intakes of certain nutrient-dense foods d. Balance calories to increase muscle strength

D

For a food to be a "good source" of a nutrient it must contain ________ of the Daily Value for that nutrient per serving. a. up to 5% b. between 5% and 10% c. more than 25% d. between 10% and 19%

D

For vegetables and protein foods, intakes should be divided among all the subgroups ________ . a. each day b. at every meal c. at snack times only d. over a week's time

D

The nutrient percentages of Daily Values (% Daily Value) on labels are or a single serving of food, and they are based on a ________ calorie diet. a. 1,500 b. 1,000 c. 2,500 d. 2,000

D

Which of the following does NOT equal to ½ cup from the fruits group? a. ½ cup fruit juice b. ½ cup canned fruit c. 1 medium fruit d. ½ cup dried fruit

D

Which of the following is NOT required by law to be listed on a food label? a. The common name of the product b. The name and address of the manufacturer, packer, or distributor c. The ingredients of the product d. The Internet address of the manufacturer, packer, or distributor

D

Which of the following nutrients is NOT required to be listed on a Nutrition Facts panel? a. cholesterol b. sodium c. protein d. monounsaturated fat e. total carbohydrate

D

Which of the following nutrition terms are found on food labels? a. Recommended Dietary Allowances (RDA) b. Tolerable Upper Intake Levels (UL) c. Estimated Average Requirements (EAR) d. Daily Values (DV)

D

o look up the appropriate DRI values for someone, you would need to know all of the following about them EXCEPT: a. their sex. b. whether they are pregnant or lactating. c. their age. d. their level of physical activity.

D

Which of the following food sources does not provide the phytochemical group of carotenoids? a. apricots b. spinach c. pumpkin d. broccoli e. hot peppers

E