Nutrition Chapter 2

The ___________ are U.S. dietary recommendations, which are used on food labels and for dietary planning and guidance.

Daily Values (DV)

________ 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

High doses of which phytochemical have been linked to liver toxicity and kidney problems? a. Green tea and green tea extract b. Garlic c. Chocolate d. Blueberries

a. Green tea and green tea extract

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

a. region or state.

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

a. saturated fat and sodium

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

antioxidants

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

b. 3 grams or less fat per serving

What does NOT have to be included on a food label? a. The name and address of the manufacturer, packer, or distributor 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 ingredient list in descending order of predominance by weight and in ordinary language

b. How much should be consumed on a daily basis

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 front of the package c. Voluntary labeling initiative that puts various easy-to-read nutrition information on the front of the package d. Mandatory labeling that puts various easy-to-read nutrition information on the back of the package

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

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

c. fruit

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.

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. whether the client is pregnant or lactating c. the client's level of physical activity d. the client's age e. the client's gender

c. the client's level of physical activity

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

d. 1 ounce

The MyPlate educational tool has been designed to ________. a. help individuals who need to make major changes in their diet for chronic disease control b. substitute for the recommendations of the Dietary Guidelines for Americans in diet planning c. create an alternative diet plan for 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 e. be used by professionals with nutrition training

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

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

d. over a week's time

Which option does NOT equal 1 cup from the fruits group? a. ½ cup dried fruit b. 1 cup canned fruit c. 1 cup banana slices d. ¼ cup dried fruit e. 1 cup sliced avocado

d. ¼ cup dried fruit

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

health

The _______ establishes the average nutrient requirements for given life at ages 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

All packages with food labels on them need to display information about every vitamin and mineral contained in the product. a. True b. False

FALSE

When diet planning, it is necessary to consume various foods from the subgroups of the main food group (e.g., dark-green vegetables and red and orange vegetables are the subgroups for the main group of vegetables) every day. a. True b. False

FALSE

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

Food Lists for Diabetes and Weight Management

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

Functional Foods Blueberries

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

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

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

e. sodium

Which option equals 1 ounce of the grains group? a. 1 slice of bread b. 1 cup cooked pasta c. ½ cup oat cereal d. 1 cup uncooked rice e. 2 slices of whole-wheat bread

a. 1 slice of bread

Individuals eating a 2,000-cal diet should aim for getting how many servings of vegetables per day? a. 2½ cups b. 3 cups c. 1 cup d. 3½ cups

a. 2½ cups

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

a. 45-65 percent

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

fruits

_______ are phytochemicals present mostly in seeds, particularly flaxseeds, that are converted to phytoestrogens and are possibly anticancer agents.

lignans

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

b. A regulatory body oversees the safety of phytochemicals sold to consumers.

When determining calorie percentage range, 10-35% of calories should come from which macronutrients? a. Carbohydrate b. Protein c. Sugar d. Fat

b. Protein

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

b. Tennis ball

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

b. allergies and drowsiness.

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

b. calories.

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

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

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

c. 1/2 cup

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

c. 20-35 percent

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

c. 5 g

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

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

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

d. increasing calories from added sugars and saturated fats.

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. fried chicken, baked potato, a roll, and canned pears b. baked salmon, baked beans, a roll, and vanilla ice cream with berries c. spare ribs, collard greens, cornbread, and fresh fruit salad d. lean pork tenderloin, spinach salad, brown rice, and strawberries e. cheeseburger on a bun, mixed nuts, and low-fat pudding

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

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

d. milligrams of phytochemicals per serving

Use ______ instead of solid fats, when possible.

oil