Designing A Healthy Dietary Pattern Chapter 2 Full Test Bank

Wardlaw’s Contemporary Nutrition, 11e (Smith)

Chapter 2 Designing a Healthy Dietary Pattern

1) A comparison of the calorie content of a food to the weight of that food is

A) energy density.

B) nutrient density.

C) body density.

D) diet quality.

2) Nutrient density can be defined as the amount of

A) a particular nutrient in a serving of food divided by the number of calories in that serving.

B) a particular nutrient in a serving of food divided by the number of grams of protein.

C) calories in a food divided by the amount of calories needed in a day.

D) a nutrient in a serving of food divided by the amount of the nutrient needed for that day.

3) Which statement best describes nutrient density?

A) Choose a number of different foods within any given food group rather than the same old thing.

B) Consume a variety of foods from MyPlate's five major food groups every day.

C) Plan your entire day's dietary intake so that you do not overconsume nutrient sources.

D) Consume foods that have the most nutrients when compared to their calories.

4) One cup of apple juice has 111 kcal and 1.4 mg of vitamin C. The same serving size of orange juice has 112 kcal and 124 mg of vitamin C. Which of the following is true regarding their nutrient density?

A) Apple juice is more nutrient dense for vitamin C than orange juice.

B) To get adequate vitamin C while watching calorie intake, it would be better to consume apple juice than orange juice.

C) Apple juice provides more vitamin C per calorie than orange juice.

D) Orange juice is more nutrient dense for vitamin C than apple juice.

5) Which of the following would not enhance your overall dietary intake of phytochemicals?

A) Replacing plant proteins with animal proteins

B) Substituting salsa for cream-based dips

C) Incorporating soy-based proteins into your dietary pattern

D) Replacing crisp head lettuce with red or dark green loose-leaf lettuce

6) Which statement best describes the healthful dietary principle of moderation?

A) Choose a number of different foods within any given food group rather than the same old thing.

B) Consume a variety of foods from MyPlate's five major food groups every day.

C) Pay attention to portion size and plan your entire day's dietary pattern so that you do not overconsume nutrient sources.

D) Consume foods that have the most nutrition for their calories.

7) Which of the following behaviors exemplifies the concept of dietary moderation?

A) Eat only unprocessed plant products.

B) Choose several different foods from each food group throughout the day.

C) Eat only "good" foods such as fruits and vegetables and avoid the "bad" foods such as steak and ice cream.

D) If breakfast was high in fat and sodium, plan to eat something relatively low in fat and sodium for dinner.

8) Which of the following is true about the way we should eat to achieve good nutritional status?

A) Eat fruits and vegetables because we can get all the nutrients we need from these.

B) Do the best we can but take supplements to fill in the deficient areas.

C) Eat a wide variety of foods because no single natural food meets all human nutrient needs.

D) Eat only plant products because animal products are bad and generally filled with hormones for animal growth.

9) Recent data suggests that it is more important to focus on whole foods and eating patterns rather than individual nutrients or phytochemicals to successfully reduce cardiovascular disease risk.

10) The Dietary Guidelines emphasize

A) reduction of both total calories and physical activity.

B) reduction of total calories, sugar-sweetened beverages, saturated fat, and sodium.

C) increase in animal protein and refined grains.

D) increase in all types of dairy products.

11) The Dietary Guidelines for Americans recommend which of the following?

A) Limit calories from saturated fats and added sugars

B) Consume two alcoholic beverages per day

C) Eliminate oils and solid fats from the diet

D) Decrease vegetable and fruit intake

12) Which of the following statements is consistent with the Dietary Guidelines for Americans?

A) Choose a dietary pattern very low in total fat and cholesterol.

B) Balance the calories you eat with physical activity.

C) Choose a dietary pattern with plenty of animal products, including milk and meats.

D) Eat an abundance of saturated fats.

13) According to the Dietary Guidelines, Americans should adjust their dietary patterns to include more 

A) milk, meat, and beans.

B) fruits, vegetables, low-fat milk, and whole grains.

C) grains, beans, and solid fats.

D) fruit juice, beans, and meat.

14) The Dietary Guidelines recommend limiting intake of ________ to less than 10% of calories.

A) saturated fatty acids

B) trans fatty acids

C) essential fatty acids

D) total fat

15) According to the Dietary Guidelines, adults should ________ intake of fat-free or low-fat milk and milk products.

A) increase

B) maintain current

C) decrease

16) The Physical Activity Guidelines for Americans, released in 2008, advise a minimum of              minutes per week of moderate-intensity physical activity for adults.

A) 30

B) 60

C) 90

D) 150

17) The food grouping guidelines most recently released from the United States government are called

A) The Food Guide Pyramid.

B) The Basic Four Food Groups.

C) MyPyramid.

D) MyPlate.

18) According to MyPlate, eggs belong in the ________ group.

A) protein  

B) dairy  

C) grain

D) vegetable

19) Two tablespoons (tbsp) of salad dressing or peanut butter is about the size of 

A) a yo-yo.

B) a baseball.

C) a tennis ball.

D) 2 dice.

20) In order to ensure adequate intake of nutrients, choose vegetables

A) from all vegetable subgroups.

B) from local farms.

C) that have no preservatives.

D) that are organic.

21) Which of the following is a major contributor of empty calories in American diets?

A) Sugar-sweetened beverages

B) Diet soft drinks

C) Canned fruits

D) Whole grain breakfast cereals

22) The number of servings to consume from each MyPlate food group depends on a person's

A) height, weight, and waist circumference.

B) taste preferences.

C) age, sex, height, and weight.

D) frame size.

23) Which meal contains foods from all food groups represented in MyPlate?

A) Chef's salad containing ham, lettuce, an egg, Thousand Island dressing, and croutons; bagel; apple; and soft drink

B) Steak, baked potato with margarine, broccoli, salad with oil and vinegar dressing, and milk

C) Refried beans, onions, tomatoes, and cheddar cheese wrapped in a tortilla; orange; and water

D) Pasta, marinara (tomato) sauce with clams, house salad with vegetables, Italian bread with butter, and wine

24) When it comes to choosing fruit, the Dietary Guidelines recommend

A) avoiding fruit if you want to lose weight.

B) eating a variety of fruit—fresh, canned, or frozen.

C) including plenty of fruit juices for your fruit servings.

D) choosing only whole, fresh fruits.

25) Which of the following is not representative of the Dietary Guidelines recommendations for meal planning?

A) Selecting low-fat dairy choices over high fat

B) Incorporating several servings of plant sources of protein per week

C) Consuming whole grain breads and cereals

D) Eliminating all fruits to lose weight

26) Margaret, an elderly woman, needs to limit her calorie intake without sacrificing needed nutrients. Keeping MyPlate in mind, which of the following could she do?

A) Eliminate carbohydrates

B) Carefully select foods rich in nutrients but low in calories

C) Count calories and not worry about the food groups

D) Eliminate dairy foods

27) Which of the following is true about the use of MyPlate?

A) The guide applies to infants.

B) Milk and meat are essential to good nutrition.

C) Variety is the key to the plan.

D) The guide does not permit use of fats, oils, and sweets.

28) An adult who follows a 2000 kcal Healthy U.S.-Style Eating Pattern should consume ________ ounce-equivalents from the Protein Food group per day.

A) 2 to 3

B) 4

C) 5.5

D) 10

29) According to MyPlate, food choices from the Grain Group should include

A) an equal amount of whole grain and refined grain products.

B) at least half of the grain servings as whole grain cereals, breads, crackers, rice, or pasta every day.

C) only whole grain products.

D) a serving of grain products at each meal.

30) An adult who follows a 2000 kcal Healthy U.S.-Style Eating Pattern should consume ________ cups of milk or milk equivalents per day.

A) 1

B) 2

C) 3

D) 4

31) The Mediterranean Diet Pyramid represents the dietary patterns of people from parts of the Mediterranean region that enjoy

A) the lowest recorded rates of chronic diseases.

B) the lowest adult life expectancy.

C) the highest intake of saturated fat.

D) the lowest intake of carbohydrates.

32) Which term describes failing health that results from a dietary pattern that is chronically inadequate?

A) Desirable nutrition

B) Balanced nutrition

C) Undernutrition

D) Inferior nutrition

33) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate's calorie consumption could lead to

A) undernutrition.

B) balanced nutrition.

C) overnutrition.

34) Measurements of height, weight, body circumferences, and body fat are called

A) sonography.

B) electrocardiography.

C) radiography.

D) anthropometry.

35) Which of the following is not a key component of a basic nutritional assessment?

A) Anthropometrics

B) Biochemical tests

C) Clinical evaluation

D) Psychoanalysis

36) Missy visits a doctor because she feels tired most of the time, is easily distracted, and feels chilled. As part of her examination, Missy has blood drawn to be tested for concentrations of nutrients and their by-products. This part of the examination is the

A) anthropometric assessment.

B) physical examination.

C) biochemical evaluation.

D) clinical examination.

37) Mrs. Mitchell was hospitalized after being found unconscious in her home. A dietitian conducted a nutritional assessment, noting the general appearance of Mrs. Mitchell's skin, eyes, and tongue. Which part of the assessment is this?

A) Medical history

B) Diet history

C) Biochemical evaluation

D) Clinical examination

38) Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this?

A) Biochemical evaluation

B) Dietary assessment

C) Clinical examination

D) Menu planning

39) The acronym DRI stands for

A) Dietary Required Intake.

B) Dietary Reference Intake.

C) Daily Required Intake.

D) Daily Reference Intake.

40) When there is insufficient research to determine the RDA for a nutrient, the ________, based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage, is the nutrient standard.

A) Adequate Intake (AI)

B) Daily Value (DV)

C) Tolerable Upper Intake Level (UL)

D) Estimated Average Requirement (EAR)

41) The acronym RDA stands for

A) Recommended Dietary Allowance.

B) Recommended Daily Allowance.

C) Required Dietary Allowance.

D) Required Daily Allowance.

42) The RDAs for nutrients are set

A) to cover the needs of 97% of the population.

B) based on the dietary intakes of people who appear to be maintaining nutritional health.

C) by the FDA for food labeling purposes.

D) based on a person's height and weight.

43) The RDAs are considered to be adequate to meet the known nutritional needs of

A) all persons except the very young and very old.

B) all persons except pregnant and lactating women.

C) nearly all healthy persons.

D) all persons, diseased and healthy.

44) The RDAs for nutrients generally are

A) the minimum amounts the average adult male requires.

B) more than twice the actual requirements.

C) designed to prevent deficiency disease in half the population.

D) designed to be adequate for almost all healthy people.

45) Adequate Intakes (AI)

A) are established for nutrients for which there is not enough information to set RDAs.

B) are established for carbohydrate, total fat, and dietary fiber.

C) represent minimum nutrient needs.

D) are established for all vitamins and minerals.

46) The RDA for iron is 18 milligrams per day for adult women. Tina usually consumes about 15 milligrams of iron per day. She is a healthy young woman with no condition that significantly increases her needs for iron. Which of the following statements is true about her consumption of this nutrient?

A) She is likely to be deficient in iron.

B) She will need to consume significantly more iron, above the RDA, to make up for her intake.

C) She would only be at great risk of nutritional deficiency if her intake is consistently below 70% of the RDA.

D) She could not possibly be getting enough iron for her needs.

47) Which of the following nutrient standards is referenced on the Nutrition Facts panel of a box of Cheerios™? 

A) Recommended Dietary Allowance

B) Daily Value

C) Adequate Intake

D) Estimated Safe and Adequate Daily Dietary Intake

48) One serving of Raisin Bran® cereal contains 50% of the 18 mg Daily Value for iron. How much iron will one serving of the cereal provide?

A) 5 mg

B) 9 mg

C) 15 mg

D) 36 mg

49) The term Daily Value on a food label refers to

A) a generic standard set at or close to the highest RDA value or related nutrient standard.

B) RDAs.

C) minimum requirements.

D) AIs.

50) EER refers to

A) a set of nutrient recommendations that includes RDAs, AIs, and ULs.

B) estimated calorie needs for the average person in a specific life stage.

C) a person's actual calorie needs, as measured by calorimetry.

D) the level of dietary intake of a nutrient that is likely to meet the needs of nearly all healthy individuals in a particular life stage and sex.

51) The results of an observational study show that women who regularly take multivitamins tend to have healthier body weight. Taking multivitamins causes weight loss.

52) In order to make healthful and logical nutrition decisions, beware of

A) testimonials about personal experience.

B) reputable publication sources.

C) registered dietitian nutritionists.

D) evidence from a variety of scientific studies.

53) A food label states that a serving of a particular product provides 20% of the Daily Value for fat. This means that

A) when you eat a serving of this product, you will be getting one-fifth of the RDA for fat.

B) a serving of this product provides about 15.6 grams of fat.

C) this product is not a good choice to achieve your nutritional needs.

D) fat makes up 20% of the weight of the food product.

54) The percent Daily Value on a food label are based on a 2200 kcal dietary pattern.

55) Which government agency is responsible for most U.S. food labeling?

A) FDA

B) USPS

C) AND

D) NAS

56) To carry the organic label claim on the front of a food package, at least ________% of the ingredients (by weight) must meet the federal guidelines for organic foods. For a product labeled made with organic ingredients, only ________% of ingredients must be organic.

A) 100; 75

B) 90; 51

C) 80; 60

D) 95; 70

57) Added sugars

A) are no longer limited in the Dietary Guidelines.

B) are not included on the new food label.

C) should be limited to less than 25% of total calories per day.

D) include sugars and other sweeteners that are added during food processing or cooking.

58) RDAs are not used in food labeling because

A) they are age- and sex-specific.

B) they are too generic.

C) there are too many of them.

D) their values are set too high.

59) To be labeled a good source of a particular nutrient, the food must contain ________% to ________% of the Daily Value for that nutrient. 

A) 5; 10

B) 10; 19

C) 20; 40

D) 50; 100

60) By law, which of the following food items must display a Nutrition Facts panel?

A) Box of granola bars

B) Navel oranges

C) Fresh catfish fillet

D) Fresh spinach

61) Which of the following is not required on a Nutrition Facts panel?

A) The amount per serving of all vitamins and minerals for which there is a RDA

B) The serving size

C) Total calories from vitamin D per serving

D) Total fat, saturated fat, and cholesterol per serving

62) Looking at the ingredients list on a jar of spaghetti sauce, you see that olive oil is the second ingredient. This means that olive oil is

A) the second ingredient by alphabetical listing.

B) just one of the ingredients present in the sauce.

C) the second most abundant ingredient by weight.

D) the second most abundant ingredient by volume.

63) Which government agency is responsible for regulating most U.S. food labeling?

A) Food and Drug Administration

B) U.S. Department of Agriculture

C) Bureau of Alcohol, Tobacco, and Firearms

D) Center for Science in the Public Interest

Match the following with the descriptions below.

A) Choosing more nutrient-dense foods and fewer nutrient-poor foods

B) A food's calorie content compared to the weight of the food

C) Planning food choices so that nutrient sources are not overconsumed

D) Choosing foods from all the food groups and subgroups

E) A food's nutrient content in relation to its energy contribution

64) Variety

65) Moderation

66) Nutrient density

67) Energy density

68) Proportionality

Match the following with the descriptions below.

A) Failing health that results from long-standing dietary practices that are inadequate to meet nutritional needs

B) A state in which nutritional intake greatly exceeds the body's needs

C) Failing health that results from long-standing dietary practices that do not coincide with nutritional needs

D) Nutritional health as determined by ABCDE assessments

69) Malnutrition

70) Overnutrition

71) Nutritional state

72) Undernutrition

Match the following with the descriptions below.

A) Nutrient intake level that appears to maintain nutritional health; set when insufficient research evidence is available to determine precise nutrient needs

B) Used as a reference for expressing nutrient content on nutrition labels

C) Recommended nutrient intake that meets the needs of almost all healthy people of similar age and sex

D) Maximum daily chronic intake level that is unlikely to cause adverse health effects

E) Estimate of energy needs based on weight, height, age, sex, and physical activity level

73) RDA

74) AI

75) DV

76) UL

77) EER