Full Test Bank Tools Of A Healthy Diet Chapter.2

Perspectives in Nutrition, A Functional Approach, 2e (Byrd)

Chapter 2 Tools of a Healthy Diet

1) Which is true about the Dietary Reference Intakes (DRIs)?

A) They apply to people in Canada and the U.S.

B) They differ by age group.

C) They include Recommended Dietary Allowances and Tolerable Upper Intake Levels.

D) They were created by the Food and Nutrition Board.

E) All of these responses are true.

2) Dietary Reference Intakes (DRI) values are for people who are ________.

A) 1 to 4 years of age

B) over 4 years of age

C) over 19 years of age

D) of all ages

3) An Adequate Intake (AI) is set for a nutrient when ________.

A) too little research is available to establish an RDA

B) the needs during pregnancy decline instead of increase

C) the set RDA is not adequate enough

D) the nutrient has a high potential for being toxic

4) Which Dietary Reference Intake (DRI) is set high enough to meet the needs of 97 to 98% of the population?

A) Estimated Energy Requirements

B) Estimated Average Requirements

C) Recommended Dietary Allowances

D) Dietary Reference Intakes

5) Tolerable Upper Intake Levels (ULs) are ________.

A) the maximum daily intake level not likely to cause harmful effects

B) based on intakes from only supplements and highly fortified foods

C) nutrient intake goals

D) set for all nutrients

6) Which Dietary Reference Intake (DRI) reflects average daily needs?

A) Adequate Intakes

B) Estimated Average Requirements

C) Recommended Dietary Allowances

D) Tolerable Upper Intake Levels

7) The AMDRs do NOT include estimates for intake of ________.

A) essential fatty acids

B) essential amino acids

C) carbohydrate

D) fat

8) The Recommended Dietary Allowances (RDAs) for nutrients are ________.

A) the maximum  amounts allowed for  an average 70-kg man

B) twice as high as almost everyone needs

C) average requirements for a population

D) designed to meet the nutrient needs of 97 to 98% of individuals in a specific life stage

9) Foods that provide a greater contribution to nutrient needs than calorie needs are said to be ________.

A) empty calorie

B) energy dense

C) calorie dense

D) nutrient dense

10) The nutrient standards used on Nutrition Facts panels are called ________.

A) Recommended Dietary Allowances

B) Daily Values

C) Estimated Average Requirements

D) Adequate Intakes

11) Daily Values differ from Recommended Dietary Allowances in that Daily Values ________.

A) are used on Nutrition Facts panels

B) are based on 2 sets of dietary standards

C) are not gender-specific

D) All of these responses are correct.

12) Daily Values are based on which sets of dietary standards?

A) Reference Daily Intakes and Daily Reference Values

B) Recommended Dietary Allowances and Daily Reference Values

C) Reference Daily Intakes and Tolerable Upper Intake Levels

D) Recommended Dietary Allowances and Reference Daily Intakes

13) Daily Reference Values are set for ________.

A) fat and cholesterol

B) sodium and potassium

C) carbohydrate and protein

D) All of these responses are correct.

14) The reference calorie intake for calculating percent Daily Values on Nutrition Facts labels is ________.

A) 1500 kcal

B) 2000 kcal

C) 2300 kcal

D) 3000 kcal

15) Which dietary standard value varies with calorie intake?

A) Fat

B) Vitamin C

C) Calcium

D) Iron

16) Which is required on all food packages?

A) Name and address of the food manufacturer

B) Date and time of processing

C) Expiration date

D) Percent Daily Value for protein

17) If a can of soup provides 4 servings and has 100 kcal per serving, how many kcal are in the entire can?

A) 100

B) 200

C) 400

D) 800

18) Food components that MUST  be listed on the Nutrition Facts panel include ________.

A) sugars, dietary fiber, and fluoride

B) sugars, dietary fiber, and calcium

C) sugars, dietary fiber, and monounsaturated fat

D) sugars, calcium, and B-vitamins

19) Which of the following claims are least closely regulated by the Food and Drug Administration (FDA)?

A) Health claims

B) Structure/function claims

C) Nutrient content claims

D) Nutrition Facts Panel

20) To be defined as a "good" source of calcium, a food must contain ________.

A) at least 5% of the Daily Value for calcium in 1 serving of the food

B) at least 10% of the Daily Value for calcium in 1 serving of the food

C) at least 50% of the Daily Value for calcium in 1 serving of the food

D) at least 50% of the Daily Value for calcium in 2 servings of the food

21) When vitamins and/or minerals are added to a food product in amounts in excess of at least 10% above that originally present in the product, the food is designated as ________.

A) light or lite

B) organic

C) imitation

D) fortified

22) Which is NOT a permitted health claim?

A) Diets with enough calcium may reduce risk of osteoporosis.

B) Diets low in sugar may reduce the risk of cancer.

C) Diets low in saturated fat and cholesterol may reduce the risk of cardiovascular disease.

D) None of these responses are permitted.

23) What type of claim is "calcium builds strong bones and teeth"?

A) Structure/function claim

B) Health claim

C) Nutrient claim

D) Preliminary health claim

24) For a health claim to be made about a food product, it must NOT contain more than ________.

A) 19 g fat

B) 70% carbohydrate

C) 4 g saturated fat

D) 120 mg cholesterol

E) All of these choices are correct.

25) Factors that affect the amount of nutrients in foods include ________.

A) farming conditions

B) ripeness of plants when harvested

C) cooking processes

D) length of time food is stored

E) All of these factors affect nutrient content of foods.

26) By definition, energy-dense foods are ALL ________.

A) high in calories

B) high in water

C) high in fiber

D) high in volume

27) Nutrient databases can be used to determine ________.

A) a food's energy density

B) a food's nutrient density

C) the nutrient content of your diet

D) the nutrient content of the foods in a recipe

E) All of these responses are appropriate uses of nutrient databases.

28) The Dietary Guidelines for Americans are designed to reduce the risk of ________.

A) cancer

B) cardiovascular disease

C) obesity

D) All of these responses are correct.

29) The Dietary Guidelines for Americans ________.

A) provide a scientific basis for USDA's school lunch program

B) provide a scientific basis for the Food Stamp Program

C) are designed to reduce the risk of "killer" diseases

D) All of these choices are correct.

30) According to the Dietary Guidelines for Americans, those who consume alcoholic beverages should do so in moderation. Which of the following statements is true?

A) A moderate intake is 1 or fewer servings per day for women.

B) Beer is not considered an alcoholic beverage because it is mostly water.

C) An average serving of red wine is 1.6 ounces per glass.

D) To be considered an alcoholic beverage, distilled spirits must be at least 180 proof.

31) Which government agency publishes the Dietary Guidelines for Americans?

A) USDA

B) USDHHS

C) FDA

D) USDA and USDHHS

E) FDA and USDA

32) MyPlate groups foods into ________ major categories.

A) 2

B) 3

C) 4

D) 5

33) Which of the following is a key behavior emphasized in MyPlate?

A) Balancing calories

B) Foods to increase

C) Foods to reduce

D) All of these responses are correct

34) According to MyPlate, a mini bagel would represent ________ ounce(s) from the grains group.

A) 0.50

B) 1

C) 2

D) 3

E) 4

35) Two cups of plain lettuce salad would equal a serving from which MyPlate food group?

A) Protein

B) Diary

C) Vegetable

D) Grain

36) MyPlate includes which food group?

A) Dairy

B) Vegetables

C) Protein

D) Fruits

E) All of the responses are correct

37) What eating behavior does MyPlate specifically encourage?

A) Make half your plate vegetables.

B) Make half your plate grains.

C) Make at least half your grains whole grains.

D) Add in more empty-calorie foods.

38) What counts as one serving in the dairy group?

A) 1 cup of ice cream

B) 1 cup of yogurt

C) 1 cup of cottage cheese

D) 1 cup grated cheese

39) According to MyPlate, four ounces of processed cheese equals ________ serving(s) from the Dairy  group.

A) 1

B) 2

C) 3

D) 4

40) Which nutrient is contributed by the fruit group of MyPlate?

A) calcium

B) folate

C) zinc

D) protein

41) Which nutrient is best contributed by the protein foods group of MyPlate?

A) iron

B) folate

C) vitamin C

D) vitamin A

42) The MyPlate vegetable group is divided into which subgroups?

A) Starchy vegetables, red and orange vegetables, and dark green vegetables

B) Dark green vegetables and other vegetables

C) Other vegetables, starchy vegetables, and red and yellow vegetables

D) Dark green vegetables, orange vegetables, starchy vegetables, beans and peas, and other vegetables

43) Reading food labels helps consumers ________.

A) identify amounts of salt or sodium in the product

B) determine the sugar content of the product

C) determine amount and kind of fat in the product

D) choose foods with dietary fiber

E) All of these responses are correct.

44) Mandatory labeling of foods is regulated by the ________.

A) USDHHS

B) FTC

C) FDA

D) GAO

45) Labeling laws require that ingredients in food products be listed on the container in descending order of their ________.

A) calories

B) nutrient density

C) weight

D) cost

46) Under the current law on nutrition labeling, the Nutrition Facts panel must include ________.

A) total calories from fat

B) total calories from trans fat

C) total calories from saturated fat

D) grams of monounsaturated fat

47) If a group of people consumed an amount of protein equal to the estimated average requirement for their life stage, what percentage would receive insufficient amounts?

A) 2

B) 33

C) 50

D) 98

48) What measure best describes the amounts of nutrients that should be consumed by the population?

A) The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people

B) The Tolerable Upper Intake levels because they are the maximum daily amount of a nutrient needed that is safe for most healthy people

C) The Estimated Average Requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population

D) The Recommended Dietary Allowances because they represent the daily amount of a nutrient considered adequate to meet the known nutrient needs of nearly all healthy people

49) If a person consumed 35% of a diet providing 2500 kcalories from protein, approximately how many grams of protein would be ingested?

A) 48

B) 67

C) 165

D) 219

50) Which of the following meals represents the most nutrient-dense meal?

A) medium apple, fat-free milk, turkey sandwich on whole grain bread, carrot slices

B) graham crackers, fruit punch, salami sandwich on white bread, vegetable soup

C) banana, pretzels with peanut butter, chicken breast wrap sandwich, diet soft drink

D) chocolate chip cookies, low-fat cheese slices on rice cakes, whole milk, peanuts

51) Which of the following represents the most energy-dense meal?

A) broiled fish, watermelon, green beans, water

B) whole milk, peanut butter and jelly sandwich on white bread, tortilla chips

C) broccoli, chicken broth, strawberries, fat-free milk

D) light cream cheese on a mini bagel, vegetable soup, kiwi, salad and lemon juice dressing

52) If anticipated results are not seen after implementing various dietary changes, what is likely the recommended next step?

A) Add extra meals to the diet.

B) Seek the help of a registered dietician/nutritionist or physician.

C) Add in supplements.

D) Limit nutrient intake.

53) A food label that advertises the product as a "rich source of fiber" is an example of a(n)

A) Health claim

B) Structure/function claim

C) Nutrient claim

D) Obesity prevention claim

54) Which program on MyPlate would you use if you were looking for tips on planning healthy food choices to meet individual goals?

A) The SuperTracker

B) My Food-a-pedia

C) The Daily Food Plan

55) The allotment for maximum sugar per day:

A) is the same for all calorie ranges

B) increases as calorie load increases

C) decreases as calorie load increases

D) is not addressed in the most recent Dietary Guidelines for Americans