nutrition chapter 2

What are the principles of diet planning?

Adequacy, balance, kcalorie control, nutrient density, moderation, and variety.

A food label ingredient list reads: Wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the smallest amount in the food?

cornstarch

Food labels express the nutrient content in relation to a set of standard values known as the

daily values

All of the following are features of the process of nutrient enrichment of flours EXCEPT it includes products such as pastas. fiber levels are similar to those in the whole grains. it is required of all refined grain products that cross state lines. thiamin and riboflavin are added in amounts exceeding their levels in the whole grain

fiber levels are similar to those in the whole grains

The addition of calcium to some orange juice products by food manufacturers is most properly termed nutrient

fortification

MyPlate was created to

illustrate the five food groups

Which of the following is a healthy choice for protein in the USDA Food Patterns? Sweet potatoes Baked potatoes Bacon Nuts

nuts

Nutrient dense refers to foods that

provide more nutrients relative to kcalories

According to the FDA, a food label that reads "improves memory" is an example of a

structure function claim

Which of the following is NOT characteristic of the USDA Food Patterns? They can be used with great flexibility once their intent is understood They specify that a certain quantity of food be consumed from each group, based upon energy intake The nutrients of greatest concern include iron, chromium, and vitamin B12 They place most foods into one of five groups

the nutrients of greatest concern include iron, chromium, and b12