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Exam

Name___________________________________

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

1) Processed and prepared foods often contain high amounts of: 1)A) sodium. B) selenium.C) potassium. D) polyunsaturated fats.

Answer: CDiff: 0 Type: MC

2) Based on the Dietary Guidelines for Americans, what % of calories should come from saturated fatin a daily diet?

2)

A) >35% B) at least 10% C) up to 30% D) less than 10%Answer: DDiff: 0 Type: MC

TRUE/FALSE. Write 'T' if the statement is true and 'F' if the statement is false.

3) Most restaurants, even fast-food restaurants, offer lower-fat menu items. 3)Answer: True FalseDiff: 0 Type: TF

4) Serving sizes are the same for all foods. 4)Answer: True FalseDiff: 0 Type: TF


5) The information provided on a food label that identifies intake of nutrients based on 2,000 caloriesa day is called the:

5)

A) Nutrition Facts Panel. B) Percent Daily Value.C) Reference Daily Intake. D) Daily Reference Value.

Answer: ADiff: 0 Type: MC

6) Naturally occurring plant based chemicals that potentially enhance health are called: 6)A) Phytokines. B) Phytochemicals.C) Plant stimulants. D) Chemokines.

Answer: BDiff: 0 Type: MC

MATCHING. Choose the item in column 2 that best matches each item in column 1.

Match the following items.

7) ModerationAnswer: ADiff: 0 Type: MA

A) Eating enough, but not too much, of theright amounts of foods to optimize thebody's function

7)

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ESSAY. Write your answer in the space provided or on a separate sheet of paper.

8) Janna is trying to eat a more healthful diet but wants to go to a fast food restaurant. Provide Janna with somestrategies or suggestions for making healthful choices when she dines out.Answer:Diff: 0 Type: ES

SHORT ANSWER. Write the word or phrase that best completes each statement or answers the question.

9) ________ are naturally occurring plant chemicals that enhance health. 9)Answer: PhytochemicalsDiff: 0 Type: SA


10) Since 1990, food labels have been required on all fresh meat and poultry. 10)Answer: True FalseDiff: 0 Type: TF

11) MyPyramid suggests eating 1 1/2 cups of vegetables every. 11)Answer: True FalseDiff: 0 Type: TF

12) It is currently estimated that approximately 30% of the population is overweight or obese. 12)Answer: True FalseDiff: 0 Type: TF

13) The recommendations presented in MyPyramid separate high-fat and high-calorie food choicesfrom lower-fat and lower-calorie alternatives.

13)

Answer: True FalseDiff: 0 Type: TF


14) Which statement best describes nutrient density? 14)A) Consume foods that have the most nutrients for their calories.B) Choose a number of different foods within any given food group rather than the same old

thing.C) Plan your entire day's diet so that you juggle nutrient sources.D) Consume a variety of foods from the five major food groups every day.



15) ________ tells you how much a serving of food contributes to your overall intake ofnutrients listed on the label.

15)

Answer: Percent daily valuesDiff: 0 Type: SA

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16) Alcoholic beverages are classified as ________ in MyPyramid. 16)A) milk and dairy products B) grains and cerealsC) meats and poultry D) discretionary calories

Answer: DDiff: 0 Type: MC


17) Nutrient information required for food labels is based on an energy intake level of 2,000 calories aday.

17)



18) About ________ of Americans report eating out at least once per week. 18)A) 1/4 B) 1/2 C) 3/4 D) 1/3



19) Legumes are categorized in the meat and beans section of MyPyramid. 19)Answer: True FalseDiff: 0 Type: TF



20) BalanceAnswer: ADiff: 0 Type: MA

A) Containing the proper proportion ofnutrients

20)


21) Which disease or health condition is associated with sodium? 21)A) Neural tube defects B) OsteoporosisC) Dental Caries D) Hypertension


22) The government agency that regulates the food labels on fresh meat and poultry in the UnitedStates is the:

22)

A) EDA. B) FBI. C) NCI. D) USDA.Answer: DDiff: 0 Type: MC

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23) What is the purpose of the Dietary Guidelines for Americans? Discuss three examples of how you canincorporate the Dietary Guidelines into your daily life.Answer:Diff: 0 Type: ES


24) An adequate diet is one that provides enough fiber. 24)Answer: True FalseDiff: 0 Type: TF


25) The Dietary Guidelines for Americans was developed by which two agencies? 25)A) USDA and FDA B) USFG and FDAC) FDA and USDHHS D) USDHHS and USDA


26) The Dietary Guidelines for Americans has defined physically active as a: 26)A) minimum of 30 minutes of moderate activity most days.B) minimum of 60 minutes of moderate activity most days.C) total of 8 hours of moderate activity per week.D) minimum of 15 minutes of intense activity most days.



27) ________ calories represent the extra energy one can consume after the essential needshave been met.

27)

Answer: DiscretionaryDiff: 0 Type: SA


28) Which of the following is required on all food labels? 28)A) the net contents of package and ingredient listB) the ingredient list and name and address of the vendorC) the net contents of the package, ingredient list, and name and address of the vendorD) the name and address of the vendor and the net contents of package



29) Over the last 20 years, the U.S. restaurant and fast-food industry has seen a steady decline in sales. 29)Answer: True FalseDiff: 0 Type: TF

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30) Which of the following is required on a food label? 30)A) Magnesium (mg/serving) B) Calcium (mg/serving)C) Potassium (mg/serving) D) Processed sugar (mg/serving)


31) The RDA values were first published in: 31)A) 1897. B) 1985. C) 1900. D) 1941.


32) The MyPyramid guidelines were developed by which agency? 32)A) USDA. B) NCI. C) FDA. D) EDA.



33) What are the limitations of MyPyramid?Answer:Diff: 0 Type: ES


34) The Dietary Guidelines for Americans recommend limiting intake of which of the following? 34)A) insoluble fiber B) cis fatsC) saturated fat D) complex carbohydrate


35) The Dietary Guidelines for Americans recommends using the ________ to assist in designing ahealthful diet.

35)

A) Nutrition Facts information B) Mediterranean Diet PyramidC) MyPyramid D) Exchange System



36) The last item on an ingredient list is the predominant ingredient in that food product. 36)Answer: True FalseDiff: 0 Type: TF


37) List three tools discussed in class that are provided to help design a healthy diet. Choose one of these tools anddescribe how it may be used to design a healthy diet.Answer:Diff: 0 Type: ES

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38) Omitting dairy products from the diet will always result in a calcium deficiency. 38)Answer: True FalseDiff: 0 Type: TF


39) The government agency that regulates food labeling in the United States is the: 39)A) USDA. B) USFG C) CDC. D) FDA.



40) Discuss appropriate and practical recommendations for eating out healthfully.Answer:Diff: 0 Type: ES


41) ________ refers to eating the right proportion of foods. 41)A) Moderation B) Restriction C) Balance D) Variety




42) VarietyAnswer: ADiff: 0 Type: MA

A) Eating many different foods 42)


43) Food labeling regulations allow manufacturers to omit the footnote of the Nutrition Facts Panel onsmaller products.

43)


44) The initial RDA values were first published in the late 1800s. 44)Answer: True FalseDiff: 0 Type: TF

45) MyPyramid is limited because it is only available on the internet. 45)Answer: True FalseDiff: 0 Type: TF

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46) The MyPyramid recommends ________ cups of fruits every day. 46)Answer: twoDiff: 0 Type: SA


47) The four characteristics of a healthful diet are adequacy, balance, moderation, and: 47)A) value. B) variety. C) calories. D) color.



48) Serving sizes defined in MyPyramid are generally smaller than those sold to consumers. 48)Answer: True FalseDiff: 0 Type: TF


49) There are many types of diet plans available today. The overall best diet plan is one that: 49)A) provides enough fiber and not too much cholesterol.B) fits the lifestyle and needs of the individual.C) provides adequate calories.D) suggests only unprocessed and natural foods.


50) Which of the following characteristic(s) describes the majority of meals offered at fast-foodrestaurants?

50)

A) high in total fatB) high in sodiumC) high in calories, high in total fat, and high in sodiumD) high in total fat and high in sodium



51) The reference 2,000 kcal daily intake is an adequate caloric goal for most Americans. 51)Answer: True FalseDiff: 0 Type: TF

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52) Tran is a stay-at-home mom who generally prepares the majority of meals for her household. Eventhough she always prepares meals that offer enough calories and nutrients for her family of four,she tends to make the same meals again and again. Which one of the characteristics of a healthydiet is Tran not incorporating into her meal planning?

52)

A) variety B) moderation C) adequacy D) balanceAnswer: ADiff: 0 Type: MC

53) You are reading a food label which indicates that the product contains 22% of the DV of calcium,2% of the DV of Vitamin C and 30% of the DV from fat. Based on this information which of thefollowing statements is correct?

53)

A) This product is high in vitamin C. B) This product is low in fat.C) This product is high in calcium. D) This product is low in calcium.



54) The science of nutrition emerged around 1900, with the discovery of the first vitamin in 1897. 54)Answer: True FalseDiff: 0 Type: TF


55) Moderate alcohol consumption for men is ________ per day and for women ________ perday.

55)

Answer: no more than two drinks; one drinkDiff: 0 Type: SA


56) A food with 140 mg or less of sodium per serving could make the claim of: 56)A) reduced sodium. B) very low sodium.C) light in sodium. D) low sodium.


57) Which of the following is considered to be a source of discretionary calories in MyPyramid? 57)A) whole grains B) carbohydrate C) mayonnaise D) potato



58) The ________ Act of 1990 specifies which foods require a food label. 58)Answer: Nutrition Labeling and EducationDiff: 0 Type: SA

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59) Gabriel is a college athlete who requires 2,900 kcals a day to support his total energy needs.However, Gabriel only manages to consume approximately 1,800 kcals a day. Which of the fourcharacteristics of a healthful diet can you determine that Gabriel is not meeting?

59)

A) Variety B) Balance C) Moderation D) AdequacyAnswer: DDiff: 0 Type: MC

60) Which of the following foods has the greatest nutrient density? 60)A) 8 fluid ounces of strawberry soda (100 kcal)B) 1 cup of fresh strawberries (100 kcal)C) 2 cups of strawberry Lifesavers (200 kcal)D) 1 cup of strawberry Lifesavers (100 kcal)




61) AdequacyAnswer: ADiff: 0 Type: MA

A) Provides enough energy, nutrients, andfiber to maintain health

61)


62) Select the food that best represents one serving from the grains group in MyPyramid. 62)A) one piece of toast B) 1 cup of pastaC) 2 cups of oatmeal D) a large whole-wheat bagel



63) The ________ are a set of principles developed by the U.S. Department of Agriculture andthe U.S. Department of Health and Human Services to assist Americans in designing ahealthful diet and lifestyle.

63)

Answer: Dietary Guidelines for AmericansDiff: 0 Type: SA


64) A bagel from 20 years ago had approximately the same serving size as a bagel does today (6-indiameter, 350 calories).

64)


65) The net content of a package must be reported by weight (i.e. grams). 65)Answer: True FalseDiff: 0 Type: TF

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66) Nutrient densityAnswer: ADiff: 0 Type: MA

A) Large amount of nutrients relative to theamount of calories and is adequate,moderate, balanced, and varied

66)


67) The recommended number of discretionary calories per day for most people is: 67)A) > 500. B) 500. C) < 50. D) 100-300.


68) Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber canresult in the loss of nutrients. This statement is an example of which of the factors to consider inplanning diets?

68)

A) calorie control B) variety C) adequacy D) moderationAnswer: DDiff: 0 Type: MC

69) The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 calories, with55 calories coming from fat. Calculate the percentage of calories from fat in this product.

69)

A) 85% B) 95% C) 55% D) 39%Answer: DDiff: 0 Type: MC


70) One of the drawbacks of the MyPyramid is that it cannot be adapted to different ethnic groups andcultures.

70)



71) Planning a meal that includes many different-colored foods is a practical approach toeating a ________ of foods.

71)

Answer: varietyDiff: 0 Type: SA


72) Serving sizes defined in MyPyramid may not be equal to a serving defined on a food label. 72)Answer: True FalseDiff: 0 Type: TF

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73) Alcohol intake increases: 73)A) risk for serious health problems. B) nervous system stimulation.C) reflex time. D) the risk of kidney disease.


74) The Dietary Guidelines for Americans are updated every ________ years. 74)A) 2 B) 10 C) 7 D) 5



75) Describe how the FDA determines a serving size. What is the best way to determine how many serving sizesyou actually eat?Answer:Diff: 0 Type: ES

76) List and define the six groups that are emphasized in the USDA Food Guide.Answer:Diff: 0 Type: ES


77) Which of the following is/are exempt from standard food labeling regulations? 77)A) coffee and spices B) spices, coffee, and meatC) spices and meat D) meat and coffee




78) Healthful dietAnswer: ADiff: 0 Type: MA

A) Provides the proper combination of energyand nutrients

78)


79) Assuming each has the same number of calories, which has the greatest nutrient density? 79)A) 1 slice of white enriched bread B) 3/4 cup orange juiceC) 2 thin mint Girl Scout cookies D) 1 medium fresh orange


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80) An ingredient list is not required to be included on a food label. 80)Answer: True FalseDiff: 0 Type: TF


81) The amount of nutrients contained in a food compared with the amount of calories isreferred to as ________.

81)

Answer: nutrient densityDiff: 0 Type: SA


82) Go lean on protein defines which MyPyramid group? 82)A) fruits B) vegetables C) meat and beans D) milk



83) ________ is a term used to define a serving size that is 1 ounce. 83)Answer: Ounce-equivalentDiff: 0 Type: SA


84) List and discuss the four characteristics of a healthy diet. Which of the four areas do you need the most work?Why?Answer:Diff: 0 Type: ES


85) Total fat intake should be about 20% to 35% of one's total energy intake. 85)Answer: True FalseDiff: 0 Type: TF

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