Chapter 2: Personal and Community Nutrition

A client tells you that he cannot eat most green vegetables because they taste too bitter. What is the most likely explanation? a.He has certain genetic taste markers that make him a super taster. b.He associates eating green vegetables with unpleasant childhood memories. c.He needs to train himself to enjoy the acquired taste of bitter vegetables. d.He is making an excuse to avoid making healthful changes in his eating habits.

a.He has certain genetic taste markers that make him a super taster.

Why are health professionals concerned about the trend toward eating more food away from home? a.Larger portion sizes often contribute to excessive caloric intake. b.Eating away from home means less social interaction. c.Eating out tends to decrease the variety of foods eaten. d.Restaurant meals are associated with more sedentary lifestyles.

a.Larger portion sizes often contribute to excessive caloric intake.

The most useful part of the food label for clients who want to make sure they choose foods high in nutrients is the a.Percent Daily Value. b.health claims. c.organic seal. d.amount of nutrients per serving.

a.Percent Daily Value.

A male client is 38 years old. He is married with two children, aged 7 and 9 years. Both he and his wife work full time. What other information would be important to know when showing him how to use MyPlate to develop a personalized food plan? a.His wife enjoys cooking home-made meals. b.He is currently training to run a marathon. c.Both his father and mother both have type 2 diabetes. d.He has an allergy to nuts.

b.He is currently training to run a marathon.

In choosing between two types of canned soup with regard to the best source of calcium, what information would you look for? a.Dairy products in the ingredient list b.The Percent Daily Value for calcium c.Health claims related to calcium content d.A Good source of calcium description

b.The Percent Daily Value for calcium

The main reason for choosing organic foods is a.to support the local economy. b.concern for the environment. c.to improve nutrient intake. d.better taste and quality.

b.concern for the environment.

For someone who is able to shop for food only once a month, the most nutritious fruits and vegetables would be _____ fruits and vegetables. a.fresh seasonal b.frozen c.canned d.dried

b.frozen

For a busy client who works 50 hours a week, a helpful strategy for making healthy food choices is a.eating several small meals throughout the day. b.planning meals and snacks in advance. c.buying fruits and vegetables in season. d.using the Dietary Guidelines for Americans as a guide.

b.planning meals and snacks in advance.

One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is that fruits and vegetables a.are natural appetite suppressants. b.replace high-fat foods in the diet. c.are rich in antioxidants and phytochemicals. d.decrease absorption of fat from foods.

b.replace high-fat foods in the diet.

If clients want to use the food label to check the number of kilocalories in a product, they should also check the a.calories from fat. b.servings per container. c.Percent Daily Value. d.ingredient list.

b.servings per container.

One way to help clients follow the Dietary Guidelines for Americans is to encourage them to use a.Healthy People 2020. b.the MyPlate food guidance system. c.the Supplemental Nutrition Assistance Program (SNAP). d.the Exchange Lists for Meal Planning.

b.the MyPlate food guidance system.

A single mother has epilepsy and does not drive. She works full time from home, and her three children take the bus to school. She generally rides her bike or walks wherever she needs to go. What would be your greatest concern related to the familys nutritional well-being? a.It is not safe for someone with epilepsy to prepare food with sharp knives and a hot stove. b.She is unlikely to be able to afford healthy food for three children as a single mother. c.Because she does not drive, she may not have access to affordable and high-quality food. d.Working full time would not leave her enough time to prepare nutritious food for her family.

c.Because she does not drive, she may not have access to affordable and high-quality food.

The most helpful general recommendation for making healthy food choices would be to a.focus on organic and natural foods. b.learn to use the Nutrition Facts Panel on food labels. c.eat more food from plant sources and less food from animal sources. d.replace refined grain products with whole grain foods.

c.eat more food from plant sources and less food from animal sources.

Of the following, the most important overall dietary modification to help reduce the risk of chronic disease is a.eating fewer foods that contain preservatives. b.buying mostly locally grown foods. c.eating more plant-based foods. d.eating more animal-based foods.

c.eating more plant-based foods.

For most Americans, the most significant nutrition concerns are a.lack of interest in making healthy food choices. b.poor availability of fruits and vegetables in many areas. c.excessive intake of saturated fats, cholesterol, sodium, and sugars. d.inadequate intake of key vitamins, minerals, and phytochemicals.

c.excessive intake of saturated fats, cholesterol, sodium, and sugars

If a middle-aged couple with two teenage children has insufficient income to purchase food, the most helpful program for them would be the a.MyPlate food guidance system. b.National School Lunch and School Breakfast Programs. c.federal governments Supplemental Nutrition Assistance Program (SNAP). d.Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).

c.federal governments Supplemental Nutrition Assistance Program (SNAP).

A pregnant woman may look for a health claim on food labels that links a.sodium intake and risk of stroke. b.calcium intake and risk of osteoporosis. c.folic acid intake and risk of neural tube defects. d.fruit and vegetable intake and risk of heart disease.

c.folic acid intake and risk of neural tube defects.

An individual would be described as having an external locus of control if he or she a.writes out a shopping list each week and generally buys only foods on the list. b.tries to eat mostly foods produced through organic and sustainable farming practices. c.has decided to eat a turkey sandwich but ends up ordering pizza with friends. d.tries to influence friends and family to help them make healthier food choices.

c.has decided to eat a turkey sandwich but ends up ordering pizza with friends.

For a client who follows a vegan diet, the most helpful meal planning tool would be a.the Healthy Eating Plate, produced by the Harvard School of Public Health. b.the Mediterranean Diet Pyramid, from Oldways Preservation and Exchange Trust. c.the Power Plate, created by the Physicians Committee for Responsible Medicine. d.Exchange Lists for Meal Planning, from the American Diabetes Association and the American Dietetic Association

c.the Power Plate, created by the Physicians Committee for Responsible Medicine.

If a client is trying to increase intake of dietary fiber, a useful symbol to look for on the food label would be the a.MyPlate food guidance graphic. b.U.S. Department of Agriculture (USDA) 100% Organic seal. c.Fruits & VeggiesMore Matters logo. d.100% Whole Grain stamp.

d.100% Whole Grain stamp.

A meal planning guide that would be helpful for a patient who needs to closely monitor their intake of calories, carbohydrates, protein, and fat is the a.National Fruit and Vegetable Program. b.MyPlate food guidance system. c.Dietary Guidelines for Americans. d.Exchange Lists for Meal Planning.

d.Exchange Lists for Meal Planning.

A client works at a fast food restaurant and usually orders a cheeseburger and regular soda at lunchtime. What would be the most simple recommendation to make this a healthier choice? a.Eat the meat patty and cheese without the bun, and drink juice. b.Do not add ketchup or mustard, and drink cappuccino. c.Skip this meal and fast until dinner. d.Omit the cheese from the burger, and drink skim milk.

d.Omit the cheese from the burger, and drink skim milk.

The Nutrition Facts panel on a food label is useful for a.determining the ingredients in a product. b.determining the ease of preparing a product. c.comparing the price value of two or more products. d.comparing the nutritional value of two or more products.

d.comparing the nutritional value of two or more products.

Excessive intake of high-sodium, high-fat foods can lead to diet-related illnesses such as a.genetic disorders, hypertension, and diabetes. b.hypertension and sickle cell anemia. c.viral infections that necessitate antibiotics. d.coronary artery disease and hypertension.

d.coronary artery disease and hypertension.

An indirect benefit of the Fruits & VeggiesMore Matters program is a.better understanding of fruit and vegetable preparation techniques. b.increased availability of fruits and vegetables in food deserts. c.eating more fresh produce in season. d.decreasing dietary fat intake.

d.decreasing dietary fat intake.

An eating behavior that is most likely to have a negative long-term effect on health is a.a monthly meal out at an expensive restaurant. b.eating French fries with lunch once a week. c.avoiding a specific fruit or vegetable. d.drinking one can of sugar-sweetened beverage every day.

d.drinking one can of sugar-sweetened beverage every day.

A mother tells you that she does not allow her young children to eat while they watch television, even though her husband often eats high-fat, sugary foods while they watch television as a family. The most important thing to discuss with her is the a.genetic factor of preference for sweet and salty tastes. b.influence of ethnicity on preference for sour tastes. c.childrens weights when they were born and their weights now. d.environmental effects of parental food choices and television watching.

d.environmental effects of parental food choices and television watching.

In a research study, subjects in one group decrease their intake of saturated fat and cholesterol, and those in a control group maintain their current level of intake for 2 years, with regular monitoring of risk factors for cardiovascular disease. This type of research study is called a(n) a.case study. b.epidemiologic study. c.monitoring study. d.experimental study.

d.experimental study.

A teenaged client is hungry and goes to the refrigerator for a snack. A holiday has just been celebrated at her home, and many of her favorite foods are available. She selects some slices of roast turkey and a cup of her aunts special fruit salad. This is an example of a.bingeing. b.abundance. c.food choice. d.food preference.

d.food preference.

In a comparison of food products, the description that means the lowest fat content per serving is a.lean. b.very lean. c.light. d.low fat.

d.low fat.