Chapter Two Nutrition

a day's meals that provide 260 g carbohydrate, 30 g protein, and 60 g of fat are ______ cal. the percentage of calories from carbohydrate is ______ percent, the percentage of calories from fat is ______ percent, and the percentage of calories from protein is ______ percent

1,700 61 32 7

consider the day's meals from the prior question, which provides 260 g carbohydrate, 30 g protein, and 60 g fat. the percent calories from fat is within the recommended level of ______ percent, the percent of calories from carbohydrate is within the recommended level of ______ percent, and the percent calories from protein is less than the recommended level of ______ percent

20-35 45-65 10-35

______ in the body protect DNA and other cellular compounds from oxidative damage

Antioxidants

The Nutrition Education and Labeling Act of 1990 set the requirements for nutrition labeling information. According to law, every packaged food must state the following: the ______ name of the product the name and address of the ______ the ______ contents in terms of weight, measure, or count the ingredients, in ______ order of predominance by weight

Common Manufacturer Net Descending

The ______ are U.S. dietary recommendations, which are used labels and for dietary planning and guidance

Daily Values (DV)

the subgroups within the vegetable group in the USDA Eating Patterns are ______ green vegetables (spinach), red and ______ vegetables (peppers), legumes, ______ vegetables, and others

Dark, Orange, & Starchy

The ______ establishes the average nutrient requirements for given life stages and gender groups that researchers and nutrition policy makers use in their work?

EAR

the ______ is set at a level predicted to maintain body weight for an individual of a particular age, gender, height weight, and physical activity consistent with good health

EER

______ was originally developed for use not only by individuals with diabetes, but also people concerned about calories

Food Lists for Diabetes and Weight Management

On the USDA MyPlate, ______ and vegetables should take up half the plate

Fruit

______ are whole or modified foods that contain bioactive food components believed to provide health benefits beyond the their nutrients confer; and example is/are ______

Functional Foods & Blueberries

the Food Pattern suggest that at least ______ of the grains in a day's meals be whole grains. varying food choices among and within foods groups helps to ensure adequate nutrients and also protects against large amounts of ______ or contaminants from an one source

Half & Toxins

______ claims describe a relationship between a food or its components and a disease or health condition

Health

______ are phytochemicals present mostly in seeds, particularly flaxseeds, that are converted to phytoestrogens and are possibly anticancer agent

Lignans

use ______ instead of solid fats, when possible

Oil

______ per container are the number of servings per box, can, or package

Servings

______, added sugars, and alcohol are considered empty calories and reduce nutrient density

Solid Fats

what is the equivalent amount of meat to 1 tablespoon of peanut butter? a. 1 ounce b. 1 pound c. 1 cup d. 3 ounces

a. 1 ounce

how much dried fruit equals 1 cup of fruit? a. 1/2 cup b. 1/8 cup c. 2 cups d. 1 cup

a. 1/2 cup

The Dietary Reference Intakes (DRI) Committee recommends a diet that contains what percentage of its calories from fat? a. 20-35 percent b. 40 percent c. 10-20 percent d. 60 percent e. 45-55 percent

a. 20-35 percent

for a food to be labeled "low-fat," it must contain a. 3 grams or less fat per serving b. less than 0.5 grams of fat per serving c. 25 percent less fat than the usual product d. less than 95 milligrams of cholesterol per serving e. 25 percent or less calorie from fat

a. 3 grams or less fat per serving

what set of values establishes nutrient requirements for given life stages and gender groups that researchers and policy makers use in their work? a. Estimated Average Requirements b. Adequate Intakes c. Tolerable Upper Intake Limits d. Age and Gender Requirements

a. Estimated Average Requirements

which person would NOT be covered by the Dietary Reference Intake (DRI) values? a. Joe, a 50-year-old who has inflammatory bowel disease b. Kelly, a 30-year-old women who is an avid athlete c. Tim, a 20-year-old vegetarian d. Ann, a 5-year-old who refuses to eat vegetables e. Karen, a 36-year-old pregnant women

a. Joe, a 50-year-old who has inflammatory bowel disease

according to the Dietary Guidelines, a healthy eating pattern includes all of the following foods EXCEPT a. a minimum of 2,300 milligrams of sodium per day b. oils c. whole grains d. fat-free or low-fat dairy e. whole fruit

a. a minimum of 2,300 milligrams of sodium per day

you are planning a meal that includes a hamburger on a bun, coleslaw, and French fries. which meal alternative is the most nutrient dense? a. lean pork tenderloin, spinach salad, brown rice, and stawberries b. baked salmon, baked beans, a roll, and vanilla ice cream with berries c. fried chicken, baked potato, a roll, and canned pears d. spare ribs, collard greens, cornbread, and fresh fruit salad e. cheeseburger on a bun, mixed nuts, and low-fat pudding

a. lean pork tenderloin, spinach salad, brown rice, and strawberries

for vegetable and protein foods, intakes should be divided among all the subgroups a. over a week's time b. at snack time only c. everyday d. over a month's time e. at every meal

a. over a week's time

when determining calorie percentage range, 10-36% of calories should come from which macronutrients? a. protein b. sugar c. carbohydrate d. fat

a. protein

what are the subgroups within the protein foods group in the USDA Eating Patterns? a. seafood; meats, poultry, and eggs; and nuts, seeds, and soy b. seafood and meats; poultry, eggs, nuts, and oils c. seafood and poultry; red meats and dairy; and legumes and nuts d. seafood and meats; dairy and soy products; and legumes and while grains

a. seafood; meats, poultry, and eggs; and nuts, seeds, and soy

the Acceptable Macronutrient Distribution Range (AMDR) sets healthy range intakes for all of the following macronutrients EXCEPT which one? a. sugar b. fat c. carbohydrate d. protein

a. sugar

which option equals 1 ounce of the grains group? a. 2 slices of whole-wheat bread b. 1 slice of bread c. 1 cup of uncooked rice d. 1/2 cup oat cereal e. 1 cup cooked pasta

b. 1 slice of bread

according to the Acceptable Macronutrient Distribution Ranges (AMDR); what percentage of total calories should come from carbohydrate? a. 50-75 percent b. 45-65 percent c. it depends on the type of carbohydrate- refined or whole grain d. 20-35 percent e. 10-35 percent

b. 45-65 percent

a food that claims to be high fiber must have how many grams of fiber? a. 0.5 g b. 5 g c. 2 g d. 10 g

b. 5 g

when diet planning, it is necessary to consume various foods from the subgroups of the main food group (dark-green vegetables and red and orange vegetables are the subgroups of the main group of vegetables) every day a. true b. false

b. false

what does NOT have to be included on a food label? a. the ingredient list in descending order of predominance by weight and in ordinary language b. how much should be consumed on a daily basis c. essential warnings, such as alerts about ingredients that often cause allergic reactions or other problems d. the name and address of the manufacturer, packer, or distributor

b. how much should be consumed on a daily basis

based on the USDA Eating Patterns, which of the following would be recommended as primary sources of fats in the diet? a. fat that occurs naturally in the skin of poultry, fat streaks in beef, and cream cheese b. olive oil, peanut oil, and oils that occur naturally in fatty fish c. fat that occurs naturally in milk, butter, and sour cream d. omega-3 and omega-6 fatty acid supplements e. lard, margarine, and pudding made from whole milk

b. olive oil, peanut oil, and oils that occur naturally in fatty fish

Which nutrients are overconsumed in U.S. diets? a. saturated fat and sugar b. saturated fat and sodium c. sodium and potassium d. iron and folate

b. saturated fat and sodium

you want to look up the appropriate Dietary Reference Intakes (DRI) values for a client. which characteristic is NOT needed to determine this value? a. whether the client is healthy b. the client's level of physical activity c. the client's gender d. the client's age e. whether the client is pregnant or lactating

b. the client's level of physical activity

All package with food labels on them need to display information about every vitamin and mineral contained int he product a. true b. false

b.false

food labels must state the contents of which nutrients expressed as a percentage of the Daily Values? a. vitamin K b. total calories c. sodium d. vitamin B6 e. soluble fiber

c sodium

Individuals eating a 2,000-cal diet should aim for getting how many servings of vegetables per day? a. 1 cup b. 3 1/2 cups c. 2 1/2 cups d. 3 cups

c. 2 1/2 cups

Sally is a 22-year-old sedentary woman of average height and weight. How many calories should she be consuming on a daily basis? a. 1,400 cal b. 1,800 cal c. 2,000 cal d. 1,600 cal e. 2,400 cal

c. 2,000 cal

what are a set of five lists of values for dietary nutrient intake of healthy people in the United States and Canada? a. Daily Values b. Tolerable Upper Intake Levels c. Dietary Reference Intakes d. Recommended Nutrient Intakes e. Adequate Intakes

c. Dietary Reference Intakes

One medium potato or piece of fruit is equivalent to the size of what common object? a. Golf ball b. 9-volt battery c. Tennis ball d. Football

c. Tennis Ball

which statement about phytochemicals is FALSE? a. research supporting health claims regarding phytochemicals is lacking b. evidence for safety of isolated phytochemicals in human beings is lacking c. a regulatory body oversees the safety of phytochemicals sold to consumers d. phytochemicals can alter body functions e. phytochemicals labels may make unsubstantiated claims about contributing to the body's functioning

c. a regulatory body oversees the safety of phytochemicals sold to consumers

functional foods can act like drugs and can cause: a. functional foods have no symptoms or side effects b. prevention of cancer and relief of migraines c. allergies and drowsiness d. genetic mutation and allergies

c. allergies and drowsiness

The Dietary Reference Intakes (DRI) has set recommended intake and limits for vitamins, minerals, and: a. only carbohydrates, fiber, and protein b. carbohydrates, sugar, food groups, and sweets c. carbohydrates, fiber, lipids, protein, water, and energy d. only fiber and protein

c. carbohydrates, fiber, lipids, protein, water, and energy

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

c. fruit

high doses of which phytochemical have been linked to liver toxicity and kidney problems? a. blueberries b. chocolate c. green tea extract d. garlic

c. green tea extract

the DRI apply to: a. both healthy and ill people b. ill people only c. healthy people only d. only adults over the age of 18

c. healthy people only

all of the following are key recommendations provided by the Dietary Guidelines EXCEPT: a. decreasing calories from added sugars and saturated fats b. following a healthy eating pattern across the life span c. increasing calories from added sugars and saturated fats d. focusing on variety, nutrient density, and amount

c. increasing calories from added sugars and saturated fats

which option is NOT required by law to be listed on a food label? a. name and address of the manufacturer, packer, or distributor b. ingredients of the product c. milligrams of phytochemicals per serving d. common name of the product

c. milligrams of phytochemicals per serving

which option does NOT equal 1 cup from the fruits group? a. 1/2 cup dried fruit b. 1 cup canned fruit c. 1 cup sliced avocado d. 1/4 cup dried fruit e. 1 cup banana slices

d. 1/4 cup dried fruit

a major guideline for healthy people is to keep fat intake within what range of total calories? a. 10-20 percent b. 25-40 percent c. 15-25 percent d. 20-35 percent e. 20-40 percent

d. 20-35 percent

by planning out meals for nutrient density, a person avoids potentially oversupplying a. fiber b. protein c. fruit d. calories

d. calories

the term Daily Values appears on a. fresh vegetable b. imported but not U.S. origin foods c. public health reports d. food labels e. fresh meats

d. food labels

the MyPlate educational tool has been designed to a. be used by professionals with nutrition training b. help individuals who need to make major changes in their diet for chronic disease control c. substitute for the recommendations of the dietary guidelines for Americans in diet planning d. help a diet planning individual create a diet that more closely follows the USDA Eating Patterns e. create an alternative diet plan or individuals not wanting to use the USDA Eating Patterns

d. help a diet planning individual create a diet that more closely follows the USDA Eating Patterns

all of the following are recommendations of the Dietary Guidelines for Americans EXCEPT which one? a. focus on a variety of foods b. support healthy eating patterns c. limit calories from added sugars and saturated fats d. increase sodium intake

d. increase sodium intake

everyone's energy needs vary according to all of the following EXCEPT: a. age b. activity level c. gender d. region or state

d. region and state

What does "Facts Up Front" refer to? a. voluntary labeling initiative that puts various easy-to-read nutrition information on the back of the package b. mandatory labeling that puts various easy-to-read nutrition information on the back of the package c. mandatory labeling that puts carious easy-to-read nutrition information on the front of the package d. voluntary labeling initiative that puts various easy-to-read nutrition information on the front of the package

d. voluntary labeling initiative that puts various easy-to-read nutrition information on the front of the package

Which meal represents the least nutrient-dense Mexican food items? a. flour tortilla, black beans, iceberg lettuce, pineapple b. lean chicken breast, squash, tomatoes, corn, mango c. corn tortilla, black beans, avocado, lean pork d. corn tortilla, pinto beans, tomatoes, guava e. fried tortilla shell, refried beans, cheddar cheese, fried plantains

e. fried tortilla shell, refried beans, cheddar cheese, fried plantains