Chapter 5 Dietary Guidelines, General Nutrition Recommendations, and Federal Nutrition Policy

List three ways allied health professionals can facilitate the actions recommended in the Dietary Guidelines?

(1) Ensure that all Americans have access to nutritious foods and opportunities for physical activity; (2) facilitate individual behavior change through environmental strategies; and (3) set the stage for lifelong healthy eating, physical activity, and weight management behaviors.

Match the following reference values with their definitions A. An adequate intake in 50% of an age- and gender-specific group. B. The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group. C. Sufficient average intake for most healthy individuals. D. Recommended nutrient intake level that, based on research, is sufficient for healthy individuals. E. Overall nutrition reference value. 1 Adequate intake (AI) 2 Estimated average requirement (EAR) 3 Daily reference intake (DRI) 4 Tolerable upper intake level (TUL) 5 Recommended dietary allowance (RDA)

1 - D 2 - A 3 - E 4 - B 5 - C

Match the following nutrition values with the recommendation listed on a nutrition label. A. 65 g B. 20 g C. 300 mg D. 2,300 mg E. 50 g F. 300 g G. 25 g H. 5,000 IU I. 60 mg J. 1,000 mg K. 18 mg 1 Calcium 2 Total fat 3 Fiber 4 Cholesterol 5 Protein 6 Total carbohydrates 7 Saturated fat 8 Sodium

1 - J 2 - A 3 - G 4 - C 5 - E 6 - F 7 - B 8 - D

The percent daily values listed on a nutrition label are based on individuals who are consuming _______ calories per day.

2,000

A commentary published in the Journal of the American Medical Association identified the "built environment" as one way that policy changes could improve nutrition and health. Which of the following best describes an application of this type of policy initiative? A. Zoning to limit the number of fast food locations in a certain area B. Educating parents about key nutrition concepts in the home C. Requiring food establishments to post nutrition facts D. Requiring construction of grocery stores based on population of specific areas

A

An active mother of three who plays recreational tennis three days a week is looking for a resource with some specific recommendations for foods she should be eating and the appropriate amounts of each. Which of the following resources would provide her the information she wants? A. SuperTracker B. MyPlate C. Daily Reference Intakes D. Dietary Guidelines

A

An athlete has been exploring a variety of healthy eating plans. Which of the following eating plans should this athlete avoid? A. A high-protein, low-carbohydrate plan B. Dietary Approaches to Stop Hypertension (DASH) C. The Mediterranean diet D. Vegetarian

A

The ingredient list on a food label reads as follows: wheat flour, canola and/or olive oil, salt, whole wheat flour, sugar, rice flour, yeast, garlic powder, Romano cheese, parsley, onion powder, natural flavor, niacin, folic acid, reduced iron. Which item on the ingredient label contributes the most to the weight of the product? A. Wheat flour B. Reduced iron C. Whole wheat flour D. Sugar

A

What is the premise of the social ecological model outlined in the 2010 Dietary Guidelines for Americans? A. Coordinated partnerships, programs, and policies promote healthy eating and active living. B. Guidelines are written specifically to defined social groups. C. Primary responsibility for disseminating information about the guidelines falls to educational institutions. D. Implementation of guidelines to change eating and exercise patterns must begin within individual family units.

A

What might be the purpose of taxing nondiet sodas and other sugary, nonnutritive beverages? A. Discourage purchases and generating revenue to subsidize healthier eating B. Encourage manufacturers to create healthier products C. Discourage children from consuming these foods D. Discourage schools from including these products in vending machines

A

Which of the following absolutely indicates that a canned food is contaminated? A. Bulging can B. Dented can C. Torn packing D. Expired date

A

Why do nutrition labels use standardized serving sizes? A. They allow consumers to accurately compare similar products. B. They make daily value reading easier to understand. C. They are required as part of the 2010 Dietary Guidelines. D. They make it easier for consumers to calculate total caloric intake.

A

On which of the following food products can a consumer expect to see a country of origin label? Select all that apply. A. Frozen peas B. Cashews C. Crab legs D. Canned corn E. Boxed scalloped potatoes

A, B, C

Which factors are part of the social ecological model approach to implementation of the Dietary Guidelines? Select all that apply. A. Marketing and media efforts B. Age and gender C. Religious groups D. Government initiatives

A, B, C, D

Which of the following foods or food components should be reduced based on recommendations found in the 2010 Dietary Guidelines? Select all that apply. A. Decrease sodium intake to less than 2,300 mg per day. B. Minimize consumption of trans fatty acids. C. Consume no more than 20% of calories from saturated fat. D. Consume alcohol in moderation (one drink per day for women and two for men). E. Consume less than 300 mg of cholesterol daily.

A, B, D, E

Which of the following foods should be avoided by pregnant women to avoid a foodborne illness? Select all that apply. A. Unheated deli meat B. Raw eggs C. Vitamin D milk D. Sushi E. Raw spinach F. Raw sprouts

A, B, D, F

According to the www.ChooseMyPlate.gov guidelines, which of the following recommendations should allied health professionals be emphasizing to the persons with whom they counsel? Select all that apply. A. Consume smaller portions; use smaller plates to make this easier. B. Eat more foods that are high in trans and saturated fats. C. Half the plate should be filled with fruits and vegetables. D. Make as many of the grains consumed whole grains. E. Increase consumption of dairy products, especially 2% milk or higher and soy milk.

A, C, D

Which of the following actions are appropriate based on recommendations found in the 2010 Dietary Guidelines? Select all that apply. A. Increase whole grain consumption to half of all grains consumed. B. Consume more iron, sodium, and potassium. C. Increase lean protein consumption, especially seafood. D. Consume more brightly colored fruits and vegetables.

A, C, D

Which three governmental agencies are responsible for regulating food safety? Select three. A. Centers for Disease Control and Prevention (CDC) B. U.S. Department of Health and Human Services (HHS) C. Food and Drug Administration (FDA) D. U.S. Department of Agriculture (USDA) E. Department of Health and Environmental Control (HEC)

A, C, D

Which of the following considerations should be taken by consumers when selecting foods in order to prevent acquiring a foodborne illness? Select all that apply. A. Avoid buying produce with bruises and punctures. B. Choose the product with the closest expiration date. C. Separate fish and poultry from other purchases by wrapping them separately in plastic bags. D. Choose refrigerated and frozen foods last. E. Refrigerate all perishable items within one hour of purchase.

A, C, D, E

Which of the following potential allergens must be listed on a food label? Select all that apply. A. Soybeans B. Oats C. Wheat D. Chocolate E. Eggs

A, C, E

A food product contains 15 g of carbohydrates (CHO), 5 g of protein (PRO), and 4 g of fat. How many calories are in one serving of this product? A. 96 calories B. 116 calories C. 150 calories D. 216 calories

B

For how long can refrigerated leftovers be safely kept in the refrigerator? A. 1 to 2 days B. 3 to 4 days C. 5 to 6 days D. 7 to 10 days

B

Which of the following would be considered policy strategy examples as outlined by a commentary in the Journal of the American Medical Association? Select all that apply A. Marketing on whole grain products and their connection to decreasing overall cholesterol B. Imposing a ban on all trans-fat products in the state of Ohio C. Banning full sugar sodas from being advertised during children's cartoons D. Requiring all fast food and chain restaurants to provide calorie counts on their menus

B, C, D

Identify and explain at least three ways in which allied health professionals can advocate for changes to nutrition and health policy.

Join an advocacy organization such as the National Coalition for the Promotion of Physical Activity (http://ncppa.org) or Action for Healthy Kids (http://www.actionforhealthykids.org/). Start or join a local obesity-prevention or physical activity coalition. Complete advocacy training to learn how to become optimally effective in sharing your message and inspiring change. Learn about resources in your community that promote, encourage, or inspire physical activity. Become a resource in your community. Lobby your local, state, and federal representatives to pass bills that will promote physically active lifestyles, or to oppose bills that will cut funding or support for healthy nutrition and optimal fitness and recreation. Write a letter to the editor in support of local efforts to improve physical activity. Write articles for newsletters or magazines that provide information and education about physical activity. Live a healthy lifestyle and lead by example. Be physically active every day and share your passion for healthy eating, exercise, and activity with your community.

T/F The Food and Drug Administration (FDA) closely regulates any nutrition or health claims placed on the front of a box or packaging by food manufacturers.

T

You have been asked by the local parent teacher association to make a presentation on the current nutritional recommendations. What key pieces of information will you include in your presentation?

The website http://choosemyplate.gov makes the following recommendations: (1) Balance calorie intake with calories expended through physical activity. (2) Enjoy food, but make sure portions are appropriate. Eat slowly and try to minimize distractions. (3) Avoid oversized portions. (4) Eat more vegetables, fruits, whole grains, and fat-free or low-fat dairy products. (5) Make half your plate fruits and vegetables. (6) Switch to fat-free or low-fat (1%) milk or a dairy alternative such as soy milk. (7) Make half your grains whole grains. (8) Eat fewer foods high in solid (typically saturated and trans) fat, added sugars, and salt. (9) Choose lower sodium versions of foods. (10) Drink water instead of sugary drinks.

Identify several steps for safe food handling that can be employed to reduce possible foodborne illness.

Wash hands often with warm water and soap for at least 20 seconds. Clean hands, food contact surfaces, and fruits and vegetables. To prevent cross contamination, meat and poultry should not be washed or rinsed. Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. Cook foods to a safe temperature to kill microorganisms. Refrigerate perishable food promptly and defrost foods properly. Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, soft cheeses, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, raw fish, unpasteurized juice, and raw sprouts.