Chapter 2 nutrition
A food product is high in soluble fiber which means the food label can make the health claim that consuming it is associated with a lowered risk of ____. a. heart disease b. cancer c. tooth decay d. high blood pressure e. Parkinson's disease
A
According to MyPlate guidelines, which food portion is equivalent to 1 ounce of grains? a. One slice of bread b. One large bagel c. One-half cup dry cereal d. One English muffin e. One cup cooked rice
A
In the typical Mexican diet, which food would provide the most phytochemicals? a. Salsa b. Tortilla shells c. Chorizo d. Vegetable oil e. Rice
A
Julia and David are new parents of a 13-year-old girl, Zoe. They want to make sure they are feeding her the most nutritious diet possible. Julia makes an appointment with a registered dietitian at Zoe's pediatrician's office. David's first question is "Can you help us figure out what foods to feed Zoe that will prevent chronic diseases in her future?" Julia seems concerned about how to make sure Zoe gets enough essential nutrients. Imagine you are the dietitian. Using the Dietary Guidelines for Americans and the MyPlate tool, answer the following questions. Julia and David like to drink a glass of beer or wine when they get home from work. The beer and wine contribute _____ to their diets. a. discretionary calories b. sweets c. oils d. empty calories e. nutrient-dense calories
A
A diet that does not overemphasize any food type or nutrient at the expense of another is following which characteristic of a healthy diet? a. Adequacy b. Balance c. Choices d. Moderatio n
B
An unhealthful aspect of the traditional Mexican diet is the frequent consumption of ____. a. tomatoes, chilies, and onions b. flour tortillas, chorizo, and eggs c. corn tortillas, amaranth, and rice d. pinto beans, jicama, and avocado e. red meat, poultry, and olive oil
B
Carly is concerned about a family history of high blood pressure. Which item listed on the food label is she likely to check? a. Vitamin C b. Iron c. Sodium d. Zinc e. fiber
C
In addition to the five food groups, we need to include a small amount of oil in the diet for the ____ and ____ that oils provide. a. vitamin K; phytochemicals b. vitamin E; vitamin C c. essential fats; vitamin E d. trans fat; vitamin A e. vitamin D; vitamin K
C
A statement linking the nutritional profile of a food to a reduced risk of a particular disease is known as a _______. a. nutrient content claim b. structure function claim c. nutritional fact d. health claim e. ingredient claim
D
According to the Dietary Reference Intakes (DRI), ____ to ____ percent of the calories in a balanced diet come from fat. a. 2; 15 b. 15; 25 c. 10; 35 d. 20; 35 e. 50; 65
D
Dietary Reference Intakes (DRI) should be avoided when ____. a. estimating nutrient requirements for healthy people b. assessing dietary nutrient adequacy c. planning diets d. treating individuals with certain medical conditions e. considering dietary differences based on gender and age
D
Foods with a high-nutrient density are best characterized as ____. a. those that are good sources of calcium, iron, and protein b. a mixture of carbohydrate, fat, and protein c. those that carry the label "healthy" d. rich in nutrients but relatively low in calories e. containing all essential nutrients in moderate amounts
D
The DRI values for nutrients are the same for all genders and ages. a. True b. Fals e
False
Antioxidant nutrients are vitamins and minerals that react with oxygen, thereby protecting other compounds from damaging reactions involving oxygen. a. True b. Fals e
True
Revisions to the Nutrition Facts panel made by the FDA in 2016 require Vitamin D as the only vitamin to be listed. a. True b. Fals
True
The DRI requirement of a nutrient is the minimum amount of a nutrient that will prevent the development of deficiency symptoms. a. True b. Fals e
True
Holly wants to lower her risk of heart disease and decides to follow the Mediterranean diet. What modification to this diet is recommended by major U.S. health organizations? a. Eat a small amount of red meat accompanied with a glass of red wine daily. b. Include eggs at least three times per week. c. Increase the amount of whole-grain breads while reducing nuts. d. Consume more fruits and vegetables and less dairy products. e. Limit fat, including olive oil, to 20 to 35 percent of total calories.
e
Julia and David are new parents of a 13-year-old girl, Zoe. They want to make sure they are feeding her the most nutritious diet possible. Julia makes an appointment with a registered dietitian at Zoe's pediatrician's office. David's first question is "Can you help us figure out what foods to feed Zoe that will prevent chronic diseases in her future?" Julia seems concerned about how to make sure Zoe gets enough essential nutrients. Imagine you are the dietitian. Using the Dietary Guidelines for Americans and the MyPlate tool, answer the following questions. 19. To prevent the risk of chronic disease in adulthood, what practice would you recommend? a. Reduce time spent in sedentary behaviors. b. Increase solid fats and reduce oils. c. Eat primarily cruciferous vegetables. d. Eat one serving of oatmeal with one-half cup whole milk every day for breakfast. e. Limit intake of oranges and grapefruits due to high acid content.
A
Mark is a 5-year-old boy who loves milk. He drinks skim milk all day long. He also loves yogurt and cheese while excluding meat, fish, poultry, and legumes. For which type of deficiency is Mark at risk? a. Iron b. Zinc c. Calcium d. Vitamin D e. Vitamin
A
Mary is comparing light potato chips to regular potato chips. What is the difference? a. The light potato chips are lower in calories. b. The light potato chips are lighter in color. c. The light potato chips are lighter in texture. d. The light potato chips are lower in weight. e. The light potato chips have been cooked in olive oil.
A
Steven is 9 years old and loves to drink orange juice whenever he can. He often drinks orange juice instead of eating food. This habit interferes most with what eating principle? a. Balance b. Calorie control c. Moderation d. Adequacy e. Nutrient density
A
The tolerable upper limit (UL) is most closely described as ____. a. the daily intake of a nutrient that is unlikely to pose adverse effects in healthy people b the amount of foods to which nutrients have been added . c. the amount of a nutrient estimated to meet the requirement in half of the people of a specific age and gender d the average amount of a nutrient that appears to be adequate for individuals . e. a set of reference values for energy and nutrients
A
Vignette #2 Julia and David are new parents of a 13-year-old girl, Zoe. They want to make sure they are feeding her the most nutritious diet possible. Julia makes an appointment with a registered dietitian at Zoe's pediatrician's office. David's first question is "Can you help us figure out what foods to feed Zoe that will prevent chronic diseases in her future?" Julia seems concerned about how to make sure Zoe gets enough essential nutrients. Imagine you are the dietitian. Using the Dietary Guidelines for Americans and the MyPlate tool, answer the following questions. To prevent the risk of chronic disease in adulthood, what practice would you recommend? a. Reduce time spent in sedentary behaviors. b. Increase solid fats and reduce oils. c. Eat primarily cruciferous vegetables. d. Eat one serving of oatmeal with one-half cup whole milk every day for breakfast. e. Limit intake of oranges and grapefruits due to high acid content.
A
What food item lacks phytochemicals? a. Skim milk b. Mushrooms c. Canned peas d. Mango e. Tomatoes
A
Which food is the best example of a nutrient-dense food choice? a. A baked potato b. Bologna c. Ice cream d. Refried beans e. Granola
A
_________ is a style of Chinese cooking characterized by steaming and stir-frying, and therefore tends to be the lowest in fat. a. Cantonese b. Peking c. Shanghai d. Szechwan or Hunan e. Mongolian
A
Based on the 2016 changes, what information is not a required element on the Nutrition Facts panel? a. Calories per serving b. Calories from fat c. Potassium d. Added sugars e. Serving size
B
Joe picks up a package of low-fat hot dogs in the supermarket. He can be confident that this food has ____. a. no more than 10 grams of fat per serving b. no more than 3 grams of fat per serving c. no saturated fat d. no cholesterol e. no trans fat
B
Julia and David are new parents of a 13-year-old girl, Zoe. They want to make sure they are feeding her the most nutritious diet possible. Julia makes an appointment with a registered dietitian at Zoe's pediatrician's office. David's first question is "Can you help us figure out what foods to feed Zoe that will prevent chronic diseases in her future?" Julia seems concerned about how to make sure Zoe gets enough essential nutrients. Imagine you are the dietitian. Using the Dietary Guidelines for Americans and the MyPlate tool, answer the following questions. You show Julia and David the MyPlate graphic. What important principle can you best demonstrate to them using this graphic? a. adequacy—include at least four different foods on your plate at each meal b. proportionality—fill at least half your plate with fruits and vegetables c. food safety—avoid mixing dairy foods with other foods on your plate d. moderation—limit added sugars and solid fats on your plate e. calorie control—avoid empty calories on your plate
B
Nicole is reading a food label on a bag of broccoli and sees "high in vitamin C." What does this mean? a. A serving prepared properly will provide 10 percent more of the Daily Value for vitamin C. b. A serving provides 20 percent or more of the Daily Value for vitamin C. c. The bag contains 20 percent or more of the Daily Value for vitamin C. d. A serving contains more vitamin C than is normally found in broccoli. e. A serving provides 50 percent of the Daily Value for vitamin C.
B
Spencer's energy requirement is 2,400 calories. What is his DV for protein? a. 40 grams b. 60 grams c. 80 grams d. 160 grams e. 360 grams
B
Sue picks up a cereal box and reads that one serving provides 15 percent of the DV for total carbohydrate. What does this DV value tell us about the cereal? a. One serving contains 15 percent of its calories from carbohydrates. b. One serving provides 15 percent of the total carbohydrates that are recommended to be eaten in a day. c. The contents of the cereal box provide 15 percent of the carbohydrates that should be eaten in a day. d. One serving provides 15 percent of the starch recommendation only for the day. e. One serving includes 15 percent of the daily discretionary calories.
B
The Acceptable Macronutrient Distribution Ranges (AMDR) set recommendations for ____. a. vitamin E, calcium, and lipids b. fat, carbohydrates, and protein c. phytochemicals, lipids, and fiber d. fiber, iron, and zinc e. calcium, zinc, and magnesium
B
Which foods make up the majority of the Mediterranean diet? a. Eggs, poultry, and fish b. Fruits, grains, and vegetables c. Cheese, yogurt, and fish d. Red meat, oil, and wine e. Poultry, cheese, and grains
B
Zach eats a 2000-calorie diet and therefore should eat no more than 65 grams of fat per day. If he has only eaten a soft pretzel (6 grams of fat) and a mocha coffee drink (20 grams of fat), how many more grams of fat can Zach have to stay within his daily fat budget? a. 26 b. 39 c. 91 d. 120 e. There is not enough information provided.
B
___________ is the amount of a nutrient that is estimated to meet the requirement for the nutrient in half of the people of a specific age and gender. a. Estimated Energy Requirement (EER) b. Estimated Average Requirement (EAR) c. Recommended Dietary Allowance (RDA) d. Adequate Intake (AI) e. Tolerable Upper Intake Level (UL)
B
62. Louise would like to lose some weight. How might the exchange lists be helpful to her? a. Louise can easily compare several brands of a particular food to find the most nutrient-dense version. b Louise can identify low-calorie foods rich in each of the essential vitamins and . minerals. c. Louise can mix and match the portion sizes for different foods that provide the same number of calories, carbohydrates, proteins, and fats to plan calorie-controlled meals. d Louise can determine which foods will prevent her from developing diabetes if she . consumes them on a regular basis as she loses weight. e. Louise can compare the best food choices on the exchange lists for a high-protein, low-carbohydrate diet.
C
A cup of skim milk has 8 grams of protein and the Daily Value for protein is 50 grams. What is the % Daily Value for protein in a cup of milk? a. 6 percent b. 8 percent c. 16 percent d. 24 percent e. 30 percent
C
A food label can make a health claim for sugar alcohols. Consuming this nutrient is associated with a lower risk of ____. a. heart disease b. cancer c. tooth decay d. liver disease e. spinal cord birth defect
C
A new requirement to the Nutrition Facts panel is the addition of _________. a. trans fats b. vitamin C c. added sugars d. iron e. vitamin A
C
According to MyPlate guidelines, which food portion exceeds the equivalent of 1 ounce from the protein foods group? a. One egg b. One-fourth cup cooked dry beans c. Three tablespoons peanut butter d. One-half cup split pea soup e. 1 ounce cooked poultry
C
According to MyPlate, which food would be considered a less nutrient-dense choice that should be limited in the diet? a. Salmon b. Peanut butter c. Cheddar cheese d. Vegetable oils e. 1 percent milk
C
According to the Dietary Reference Intakes (DRI), _________ of the calories in a balanced diet should be obtained from protein. a. less than 10 percent b. 5 to 15 percent c. 10 to 35 percent d. 35 to 45 percent e. 45 to 65 percent
C
According to the Dietary Reference Intakes (DRI), approximately 45 to 65 percent of the total calories in a balanced diet should come from ____. a. fats b. proteins c. carbohydrates d. phytochemical s e. fiber
C
Bill is trying to eat healthier now that he is going to college. He takes a nutrition class and determines that his salt intake is very high from a diet analysis. Which characteristic of a healthy diet is Bill violating? a. Adequacy b. Balance c. Moderation d. Variety e. Calorie control
C
In the current U.S. diet, the nutrient that is closest to meeting the Dietary Guidelines for Americans intake recommendations is _______. a. vitamin D b. potassiu m c. calcium d. sodium e. fiber
C
Joe engages in moderately intense physical activity for 30 to 60 minutes a day in addition to other daily activities. What is his activity level? a. Sedentary b. Minimally active c. Moderately active d. Active e. Very active
C
Juan is of Hispanic origin and enjoys eating native foods. In which food group would a corn tortilla belong? a. Fruit b. Vegetable c. Grains d. Dairy e. Protein foods
C
Julia and David are new parents of a 13-year-old girl, Zoe. They want to make sure they are feeding her the most nutritious diet possible. Julia makes an appointment with a registered dietitian at Zoe's pediatrician's office. David's first question is "Can you help us figure out what foods to feed Zoe that will prevent chronic diseases in her future?" Julia seems concerned about how to make sure Zoe gets enough essential nutrients. Imagine you are the dietitian. Using the Dietary Guidelines for Americans and the MyPlate tool, answer the following questions. Which food recommendation would you expect the dietitian to give? a. Consume two cups per day of whole milk or its equivalent. b. Consume more refined grains. c. Eat fresh fruit as snacks. d. Choose foods with more saturated fat and less with monounsaturated fat. e. Have a cookie every day as a treat.
C
Peaches are a food source of vitamins A and C. Why would a raw peach be considered a more nutrient-dense snack than a serving of peaches canned in light syrup? a. The canned peaches are more processed than the raw peach. b. The raw peach is brighter in color than the canned peaches. c. The raw peach contains similar nutrients but fewer calories because of the added sugars in the canned. d. The canned peaches contain more vitamins per calorie than the raw peach. e. The raw peach contains more natural sugar per serving than the canned peaches.
C
Spencer's energy requirement is 2,400 calories. What is his DV for protein? a. 40 grams b. 60 grams c. 80 grams d. 160 grams e. 360 grams
C
Which choice exceeds the equivalent of one teaspoon from the oils group? a. One tablespoon low-fat mayonnaise b. Two tablespoons light salad dressing c. 1 ounce peanuts d. One teaspoon soft margarine e. One teaspoon vegetable oil
C
Which major goal is part of the Dietary Guidelines for Americans? a. Reduce health disparities b. Consume more energy-dense foods c. Balance calories with physical activity to manage weight d. Consume more foods with refined grains e. Decrease complex carbohydrate foods
C
Which snack is the most nutritious choice to take to the library if you know you will be studying for several hours? a. Bagel with jelly b. 100 percent fruit juice with fruit rolls c. Peanut butter with celery d. Potato chips with dip e. Buttered popcorn
C
Julia and David are new parents of a 13-year-old girl, Zoe. They want to make sure they are feeding her the most nutritious diet possible. Julia makes an appointment with a registered dietitian at Zoe's pediatrician's office. David's first question is "Can you help us figure out what foods to feed Zoe that will prevent chronic diseases in her future?" Julia seems concerned about how to make sure Zoe gets enough essential nutrients. Imagine you are the dietitian. Using the Dietary Guidelines for Americans and the MyPlate tool, answer the following questions. 79. A sound strategy for Zoe and her parents regarding MyPlate is to ____. a. follow strict guidelines in preparing foods the same way each time b. avoid mixed dish foods that include servings from several groups c. increase activity to a high level while choosing foods based on moderate activity d. add variety by choosing different foods within the food groups e. remember that gender differences are minimal when considering calorie needs
D
The RDA (Recommended Dietary Allowances) for nutrients are generally ____. a. the maximum amounts that average people need b. more than twice as high as anyone needs c. designed to prevent deficiency diseases in half the population d. designed to be adequate for almost all healthy people e. the same for all ages for all nutrients
D
The ____ is the average daily amount of a nutrient that appears to be adequate for individuals when there is not sufficient scientific research to calculate an RDA. a. DRI b. UL c. DV d. AI e. EAR
D
To reduce the risk of chronic disease, help prevent weight gain, and help sustain weight loss, MyPlate recommends at least ________ of moderate activity per week. a. 1 hour b. 1 hour and 30 minutes c. 2 hours d. 2 hours and 30 minutes e. 3 hours
D
Tulley is a 38-year-old man who successfully lost 50 lb of excess weight. According to MyPlate recommendations, how much physical activity does he need to maintain his weight loss when he consumes only enough for his calorie needs? a. At least 30 minutes of moderate activity per week b. At least 60 minutes vigorous activity per week c. At least 90 minutes vigorous activity per week d. At least 150 minutes of moderate activity per week e. At least 180 minutes of vigorous activity per week
D
Valerie is eating lunch at the college cafeteria and is determined not to gain weight during her freshman year at college. She realizes that controlling portion sizes is the key. Which visual reference could she apply to estimate one cup of pasta? a. four thumbs together b. the palm of one hand c. three clenched fists d. two hands, cupped together e. one hand, fingers spread
D
What are the six diet-planning principles for developing a healthy eating pattern? a. adequacy, balance, nutrients, weight control, moderation, and variety b. adequacy, bone development, correction, nutrients, moderation, and variety c. adequacy, balance, calorie control, nutrient density, moderation, and variety d. abundance, better choices, weight control, multiple, nutrient-rich, and variety e. abundance, bone density, calorie control, nutrient-rich, multiple, and variety
D
Which of the following are now voluntary nutrients that a manufacturer may include on the Nutrition Facts panel? a. Vitamins D and E b. Folate and niacin c. Riboflavin and vitamin C d. Vitamins A and C e. Vitamins C and E
D
Which substance is not indicative of an added sugar in an ingredient list? a. Molasses b. High-fructose corn syrup c. Levulose d. Niacinamide e. Honey
D
Which suggestion would be excluded in the Dietary Guidelines for Americans? a. Eat a variety of vegetables, especially dark-green and red and orange vegetables. b. Use oils to replace solid fats where possible. c. Consume at least half of all grains as whole grains. d. Choose diets that emphasize refined and enriched grain products. e. Choose fat-free or low-fat milk and milk products.
D
A healthy diet should consist of three meals a day without any snacking. a. True b. Fals e
False
Beans and legumes fall in two food groups, grains and proteins. a. True b. Fals e
False
Chinese food served in American Chinese restaurants usually is very similar to food eaten by rural Chinese people in China. a. True b. Fals e
False
In determining portion, one hand, cupped, is a good approximation of 8 fluid ounces. a. True b. Fals e
False
MyPlate activity recommends at least 2 1⁄2 hours per week of moderate physical activity such as jogging, swimming continuous laps, and bicycling uphill. a. True b. Fals e
False
Orange juice with added calcium is a food that likely exceeds the UL for calcium. a. True b. Fals e
False
Phytochemicals provide energy or building materials for cell repair. a. True b. Fals e
False
The EAR for nutrients represents the average amount of a nutrient needed by a population meaning its value is usually enough to meet the needs of most healthy people. a. True b. Fals
False
The Mediterranean Diet recommends eating meat several times a week. a. True b. Fals e
False
The ingredients on a food label are listed in alphabetical order. a. True b. Fals e
False
A product that meets the criteria as sodium-free or salt-free has less than 5 mg of sodium per serving. a. True B false
True
According to MyPlate, one egg is equivalent to 1 ounce of cooked lean meat. a. True b. Fals e
True
The Dietary Guidelines for Americans incorporate two general themes: maintaining calorie balance over time to achieve and maintain a healthy weight, and consuming more nutrient-dense foods and beverages. a. True b. Fals e
True
The need for setting Tolerable Upper Intake Levels (UL) for nutrients is the result of more people using large doses of supplements and the increased availability of fortified foods. a. True b. Fals e
True
If you consistently build your diet by choosing mostly nutrient-dense foods, you may be able to meet your nutrient needs without using your full calorie allowance. In this case, the balance of calories is called your ____. a. bonus calorie allowance b. daily limit for non-essential calories c. excess calories d. fat and sugar calorie allowance e. daily limit for discretionary calories
e
The concept of nutrient density is most helpful in achieving _____________. a. variety b. moderation c. balance d. adequacy e. calorie control
e
