HESC 101 (3) CH.10

1. Dietary Reference Intakes 2. Dietary Guidelines for Americans 3. MyPlate

1. standards for nutrient intake designed to prevent nutritional deficiencies 2. guidelines designed to promote health through diet and physical activity 3. a food guidance system to help people apply the DGAs to their own diets.

Which of the following are fat-soluble vitamins? A. A B. B C. C D. K

A. A D. K

Which of the following are the three healthy eating patterned highlighted in the Dietary Guidelines? A. Healthy Mediterranean-Style Pattern B. Healthy Vegetarian Pattern C. Healthy Keto Pattern D. Healthy U.S.-Style Pattern E. Health European-Style Pattern

A. Healthy Mediterranean-Style Pattern B. Healthy Vegetarian Pattern D. Healthy U.S.-Style Pattern

Which of the following should older adults focus on in terms of nutritional requirements? A. They don't need as much energy intake because they tend to become less active. B. They should focus on eating nutrient-dense foods. C. They do not need to consume as many fluids. D. They should consume as many calories as they did when they were younger.

A. They don't need as much energy intake because they tend to become less active. B. They should focus on eating nutrient-dense foods.

Substances are added to food intentionally to A. alter their appearance. B. maintain nutritional quality. C. help in processing. D. kill pathogens present.

A. alter their appearance. B. maintain nutritional quality. C. help in processing.

Packaged food labels in the United States must show which of the following? A. amount of dietary fiber B. date food was processed C. amount of fat, saturated fat, and trans fat in each serving D. serving sizes

A. amount of dietary fiber C. amount of fat, saturated fat, and trans fat in each serving D. serving sizes

What is the physical reaction that includes a possibly life-threatening narrowing of airways and lowered blood pressure? A. anaphylaxis B. agoraphobia C. amniocentesis D. acidosis

A. anaphylaxis

Daily Value standards exist for which of the following? A. carbohydrates B. water consumption C. fats D. dietary fiber

A. carbohydrates C. fats D. dietary fiber

Which of the following factors promote the production of free radicals? A. cigarette smoke B. exhaust fumes C. green vegetables D. seafood E. radiation

A. cigarette smoke B. exhaust fumes E. radiation

Which of the following are common reasons for adopting a vegetarian diet? A. concern for the environment B. financial considerations C. religious reasons D. ethical reasons E. dental problems

A. concern for the environment B. financial considerations C. religious reasons D. ethical reasons

Which two of the following are basic classifications of vitamins? A. fat-soluble vitamins B. water-soluble vitamins C. plant-soluble vitamins D. animal-soluble vitamins

A. fat-soluble vitamins B. water-soluble vitamins

To meet their nutritional requirements, older adults should eat foods that A. have fewer calories. B. contain vitamin B-12. C. are rich in calcium and vitamin D. D. are high in calories.

A. have fewer calories. B. contain vitamin B-12. C. are rich in calcium and vitamin D.

Substances are added to food intentionally to A. help in processing. B. alter their appearance. C. kill pathogens present. D. maintain nutritional quality.

A. help in processing. B. alter their appearance. D. maintain nutritional quality.

Which of the following is a common allergic reaction to foods? A. hives B. anemia C. mental confusion D. dermatitis

A. hives

To be certified as organic, foods must be produced and handled under strict guidelines that limit the use of A. hormones. B. antibiotics. C. genetic engineering. D. compost. E. nonorganic ingredients. F. employees. G. pesticides.

A. hormones. B. antibiotics. C. genetic engineering. E. nonorganic ingredients. G. pesticides.

Irradiation is important in food processing because it A. kills potentially harmful pathogens. B. extends shelf life. C. makes food attractive. D. reduces spoilage. E. adds color to food.

A. kills potentially harmful pathogens. B. extends shelf life. D. reduces spoilage.

To reduce exposure to mercury, nursing mothers should A. limit the consumption of albacore tuna. B. eat no more than 24 ounces of salmon per week C. avoid shrimp. D. avoid eating swordfish.

A. limit the consumption of albacore tuna. D. avoid eating swordfish.

Certain types of fish can pose a health risk due to possible contamination with A. mercury. B. magnesium. C. nitrates. D. iron.

A. mercury.

Which of the following are macronutrients? A. proteins B. minerals C. vitamins D. carbohydrates E. fats

A. proteins D. carbohydrates E. fats

Free radicals react with A. proteins. B. blood. C. hair follicles. D. oxy-hemoglobin. Rationale: Free radicals react with proteins..

A. proteins.

The body needs minerals for A. regulation of body functions. B. growth and maintenance of body tissues. C. maintenance of muscle tone. D. releasing energy.

A. regulation of body functions. B. growth and maintenance of body tissues. D. releasing energy.

Water assists the body in which of the following functions? (Select all that apply.) A. temperature regulation B. digestion C. night vision D. absorption of food E. hair growth

A. temperature regulation B. digestion D. absorption of food

Food labels on processed foods in the United States must indicate A. the serving size for the food. B. the date of the processing plant's last inspection. C. when the food was packaged. D. the farm the food came from.

A. the serving size for the food.

Which of the following groups are at higher risk for developing complications from foodborne illness? A. college athletes B. Children C. pregnant women D. the elderly E. adult men

B. Children C. pregnant women D. the elderly

Which of the following statements is true about fiber in the human digestive system? A. Fiber tends to increase the glycemic index of foods. B. Fiber facilitates elimination of waste from the intestines. C. Fiber is an important source of protein. D. Fiber is an important source of calories.

B. Fiber facilitates elimination of waste from the intestines.

Fats in the diet do which of the following? A. prevent food spoilage B. add flavor and texture to food C. repair damaged body tissues D. help in the absorption of fat-soluble vitamins

B. add flavor and texture to food D. help in the absorption of fat-soluble vitamins

Water is important to the body because it is a major ingredient in A. cartilage. B. blood. C. bones. D. hair.

B. blood.

Which of the following are among the most widely used additives to foods in the United States? A. monosodium glutamate B. corn syrup C. sugar D. baking soda E. nitrates

B. corn syrup C. sugar D. baking soda

Which of the following are micronutrients? A. proteins Rationale: Proteins are macronutrients. B. minerals C. vitamins D. carbohydrates Rationale: Carbohydrates are macronutrients.

B. minerals C. vitamins

Free radicals are chemically unstable molecules that react with which of the following? A. blood B. proteins C. DNA D. oxyhemoglobin

B. proteins C. DNA

The Healthy Mediterranean-Style Pattern incorporates more fruit and ______ than the Healthy U.S.-Style Pattern. A. dairy B. seafood C. red meat D. grains

B. seafood

The two basic classifications of carbohydrates are A. sugars and fiber. B. simple and complex. C. starches and fiber. D. starches and sugars.

B. simple and complex.

Which of the following are common symptoms of food allergies? A. goiter B. swollen tongue C. cramps D. hives

B. swollen tongue C. cramps D. hives

For which level of caloric intake do the Daily Values represent appropriate levels of nutrients? A. 2,000 calories per day B. 2,500 calories per day C. 3,000 calories per day D. 1,500 calories per day

C. 3,000 calories per day

A product labeled as "organic" must contain ______ organic ingredients. A. 50% B. 70% C. 95% D. 100%

C. 95%

Which of the following statements about food irradiation are true? A. Irradiated foods have a shortened shelf life. B. Irradiated foods are injected with additional vitamins and minerals. C. It has been endorsed by such organizations as the American Medical Association and the World Health Organization. D. Consumers are at least initially skeptical and resistant to irradiated foods.

C. It has been endorsed by such organizations as the American Medical Association and the World Health Organization. D. Consumers are at least initially skeptical and resistant to irradiated foods.

To apply the daily food intake patterns in the Dietary Guidelines for Americans, an individual should make use of A. the FDA Nutritional Guide. B. Nutrion Facts Labels C. MyPlate. D. Dietary Reference Intakes.

C. MyPlate.

Why is it important to consult a doctor before taking supplements? A. Supplements are easier to take than prescription medication. B. Supplements are easy to obtain. C. Some vitamins and minerals are D. dangerous when taken in excess. D. Large doses of supplements may affect the absorption of some minerals.

C. Some vitamins and minerals are D. dangerous when taken in excess. D. Large doses of supplements may affect the absorption of some minerals.

Which of the following should older adults focus on in terms of nutritional requirements? A. They should consume as many calories as they did when they were younger. B. They do not need to consume as many fluids. C. They don't need as much energy intake because they tend to become less active. D. They should focus on eating nutrient-dense foods.

C. They don't need as much energy intake because they tend to become less active. D. They should focus on eating nutrient-dense foods.

Meat, fish, and poultry are considered sources of A. inferior protein B. incomplete protein. Rationale: Meat, fish, and poultry supply all essential amino acids in adequate amounts. C. complete protein. D. partial protein.

C. complete protein.

According to MyPlate, the dairy group includes which of the following foods? A. coconut milk B. eggs C. milk D. yogurt E. cheese

C. milk D. yogurt E. cheese

Which of the following is a major role of fats? A. regulating body function B. regulating water content C. storing energy B. repairing tissue

C. storing energy

______ are essential nutrients the human body uses primarily for energy. A. Fats B. Minerals C. Proteins D. Carbohydrates

D. Carbohydrates

Which of the following dietary recommendations for dairy foods is correct? A. Eat yogurt and cheeses, but avoid milk. B. Choose cottage cheese for its high calcium content. C. Pick ice cream over natural cheese to increase vitamin intake. D. Switch to fat-free or low-fat milk to reduce energy intake.

D. Switch to fat-free or low-fat milk to reduce energy intake.

It is important to consult your doctor before taking supplements because of large doses A. are easy to obtain. B. are cheaper than prescription medication. C. are easy to take. D. can cause health problems.

D. can cause health problems.

Vegetarian diets are relatively low in A. dietary fiber. B. vitamin C. C. complex carbohydrates. D. cholesterol.

D. cholesterol.

What are the non-digestible carbohydrates found in food from plants called? A. whole grain B. antioxidant C. glucose Rationale: Glucose is a form of sugar. D. dietary fiber

D. dietary fiber

Which of the following are examples of incomplete proteins? A. meat B. eggs C. milk D. nuts E. legume

D. nuts E. legume

Which of the following groups is most at risk for developing severe complications from food-borne illnesses? A. college athletes B. young professional women C. adult men D. senior citizens

D. senior citizens

True or false: According to the FDA, more than 1,000 substances are added to foods in the United States to maintain or improve nutritional quality, to help in processing and preparation, or to alter taste or appearance. T. True F. False Rationale: An FDA database lists about 3,000 such substances.

T. True

Inorganic compounds called ______ are needed in small amounts for the regulation, growth, and maintenance of body tissues.

minerals