Chapter 2
Which of the following statements is not true about the DRI? a. The committee that publishes them is comprised of nutrition experts. b. They are minimum requirements, not recommendations. c. They are based on review of available scientific research. d. They are for individuals who are healthy.
b
You are planning a meal that includes a hamburger on a bun, coleslaw, and French fries. To have a more nutrient-dense meal, you should eat: a. fried chicken, potato salad, biscuit, and canned peaches. b. pork tenderloin, green peas, brown rice, and strawberries. c. spare ribs, scalloped potatoes, cornbread, and chocolate pudding. d. fried catfish, baked beans, white dinner roll, and vanilla ice cream.
b
George is a 35-year-old athlete using nutrient supplements to give him a competitive advantage. Which of the following nutrient intake recommendations would you suggest that George become familiar with? a. Adequate Intakes b. Estimated Average Requirements c. Tolerable Upper Intake Levels d. Recommended Dietary Allowances
c
Which of the following groups is de-emphasized in the USDA Food Guide? a. vegetables b. fruits c. meats d. grains
c
Which of the following lunches best fits into a meal plan suggesting that a person eat 1 cup vegetables, 2 ounces grains, and 2 ounces meat/beans at lunch? a. sandwich of 2 slices whole-wheat bread, 4 tablespoons nut butter, and 1 tablespoon honey with salad of 1 cup raw spinach b. sandwich of 2 slices whole-wheat bread and 2 ounces ham, 1 boiled egg, and 1 cup vegetable juice c. stir-fry of 1/2 cup tofu and 1 cup mixed vegetables on 1 cup cooked rice d. 2 ounces broiled salmon and 1 cup thick tomato sauce over 1/2 cup cooked pasta
c
A 51-year-old sedentary woman still has some discretionary calories available for her evening meal. The best choice for her to select for that meal would be to: a. order a 3-piece fried chicken meal instead of a 1-piece meal. b. add ice cream with chocolate sauce to dinner as a dessert. c. use butter and sour cream on her potato instead of non-trans fat margarine. d. have a serving of cooked carrots with her meal in addition to her salad.
d
Concerned about the toxic effects of added nutrients in fortified foods and supplements, when eaten in addition to staple foods, scientists established the _____ category of the Dietary Reference Intakes (DRI). a. Recommended Dietary Allowances (RDA) b. Adequate Intakes (AI) c. Estimated Average Requirements (EAR) d. Tolerable Upper Intake Levels (UL)
d
Food group plans primarily dictate: a. particular foods to choose each day. b. appropriate portion sizes for foods. c. estimates of the amounts of carbohydrate, protein, and fat in foods. d. numbers and sizes of servings to choose each day.
d
The best way for a person to get all the essential nutrients and keep energy intake low is to: a. use the principle of the discretionary calorie allowance to plan their diet. b. choose foods with high nutrient density in each food group. c. follow the principle of moderation in dietary intake. d. a and b e. a and c
d
The bottom portion of the Nutrition Facts panel on a food package: a. is identical on every label. b. lists the Daily Values standards. c. conveys information specific to the food inside the package. d. a and b e. b and c
d
Which phytochemical contained in dark chocolate has the potential for positive heart health benefits? a. carotenoids b. lignans c. lutein d. flavonoids
d
Nutrient contents of packaged foods are stated on food labels as Daily Values. a. True b. False
a
An important role of the exchange system of categorizing foods is to: a. provide food lists for people who want an exact match on all nutrients in a food category. b. provide groupings of similar foods by their carbohydrate, fat, protein, and calorie content. c. calculate the exact number of calories eaten in a person's diet. d. have foods available from one group to substitute for foods not liked in another group.
b
If a nutrient does not have a Tolerable Upper Intake Level, this means that: a. it is safe to consume in any amount. b. insufficient data exist to establish a value. c. no caution is required when consuming supplements of that nutrient. d. it is safe when supplemental levels are added to foods.
b
Any food providing 10% or more of the Daily Value for a nutrient is considered to be a _____ source of the nutrient. a. poor b. reliable c. good d. excellent
c
Based on the USDA Food Guide, at least _____ of the foods from the fruit group eaten each day should be whole fruits rather than fruit juices. a. 1/3 b. 1/4 c. 1/2 d. 2/3
c
The DRI Committee recommended a diet that contains _____% of its calories from carbohydrate. a. 10-35 b. 20-35 c. 45-65 d. 50-70
c
Which of the following is a property of manufactured functional foods? a. they are a good regular addition to the diet to make up for inadequate nutrient intakes b. they have been proven to be beneficial in improving health c. they have not been shown to pose any health risks with regular consumption d. they may act more like a drug than a food in promoting health
d
Which of the following is characteristic of Daily Values? a. They provide nutrient values by categories of people. b. They are ideal for allowing comparisons among foods. c. They are useful as nutrient intake goals for individuals. d. They provide information on all DRI nutrients.
b
Blueberries have been leading the way in research on the effectiveness of antioxidants against aging effects on the brain. What would be your comments about eating more blueberries in your diet? a. recent studies have mainly been done on laboratory animals so the benefits of increased intake are not known for humans b. blueberries contain a high level of antioxidants so they should be an excellent food to consume to protect against aging effects on the brain c. the antioxidant content of blueberries is much higher than most other foods so they should be selected first to add to the diet d. studies done on laboratory rats showed fewer age-related declines in brain function, so those findings can be translated to benefits for humans
a
Foods that provide zero discretionary calories: a. are naturally low in fat and have no added fats or sugars. b. should be avoided when trying to lose weight. c. are more processed foods. d. are not as nutrient dense.
a
On average, one should try to get 100% of the DRI for every nutrient to ensure an adequate intake over time. a. True b. False
a
One of the best sources of lycopene is: a. tomatoes. b. soy products. c. garlic. d. flaxseed.
a
So far, the DRI Committee has published recommendations for the vitamins and minerals, along with those for carbohydrates, fiber, lipids, proteins, water, and energy. a. True b. False
a
The Dietary Reference Intakes (DRI) are appropriately used for all of the following except: a. estimating the nutrient needs of persons with medical problems. b. estimating the adequacy of an individual's nutrient intake. c. planning diets for population groups like military personnel. d. ensuring that minimum nutrient requirements are met.
a
Which of the following is the best and safest source of phytochemicals? a. whole foods b. supplements c. herbal remedies d. organic foods
a
Which vegetable subgroup of the USDA Food Guide is not correctly matched with its target nutrient(s)? a. orange and deep yellow vegetables - vitamin D b. starchy vegetables - carbohydrate c. dark green vegetables - folate d. legumes - iron and protein
a
Your sister has taken the Healthy Eating Index to evaluate her diet and has received a score of 59. What would the interpretation of her score be? a. She needs to still improve her intake of foods to meet the Dietary Guidelines for Americans recommendations b. She is choosing the right foods because her score exceeds the average score of the American diet c. Her score is too high so she needs to reduce her calorie intake d. She is choosing too many fruits and vegetables in her diet
a
Amounts of which types of lipids must be listed on food labels? a. monounsaturated fat b. trans fat c. cholesterol d. a and b e. b and c
e
What are the DRI designed for? a. health maintenance b. restoration of health c. disease prevention d. a and b e. a and c
e
