Test Bank Planning Nutritious Diets Full Test Bank Ch.3

Chapter 03 Test Bank: Planning Nutritious Diets

Dietary Analysis Programs

1. Which of the following statements is true?A. By using dietary analysis software, you can obtain precise information about your total day's energy and nutrient intakes.B. Dietary analysis software programs provide exact values for the micronutrient contents of foods.C. The National Nutrient Database for Standard Reference is an Internet tool for assessing the nutrient content of foods.D. The Centers for Disease Control and Prevention maintains the government's database of the nutrient contents of foods for labeling purposes.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.07.01 Explain why different dietary analysis software programs may provide different values for energy and nutrient contents for the same food item.Learning Outcome: 03.07.02 Use the U.S. Department of Agriculture’s websites to estimate the nutritional value of various foods.Section: 3.06Topic: Nutrition monitoring and assessmentOnline Dietary Analysis

2. Which of the following statements is true?A. The Centers for Disease Control and Prevention maintains the government's database of the nutrient contents of foods for labeling purposes.B. Consumers can use the "What's in the Food You Eat, Search Tool" to assess the nutrient content of foods.C. Dietary analysis software programs provide exact values for the micronutrient contents of foods.D. By using dietary analysis software, you can obtain precise information about your total day's energy intake.Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.07.01 Explain why different dietary analysis software programs may provide different values for energy and nutrient contents for the same food item.Learning Outcome: 03.07.02 Use the U.S. Department of Agriculture’s websites to estimate the nutritional value of various foods.Section: 3.06Topic: Nutrition monitoring and assessmentAnalyzing Diets

3. Which of the following statements is true?A. The Centers for Disease Control and Prevention maintains the government's database of the nutrient contents of foods for labeling purposes.B. The energy and nutrient contents of foods used in dietary analysis software are not necessarily exact values.C. The U.S. Department of Agriculture does not provide information about the nutritional value of foods.D. By using dietary analysis software, you can obtain precise information about your intake of calories and micronutrients.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandSection: 3.06Topic: Nutrition monitoring and assessmentApplying Dietary Resources

4. A nutrition scientist wants to develop a nutritionally complete formula diet for adults who are healthy but need to avoid solid food for awhile. Based on this information, she is likely to refer to _____ when developing the new formula.A. DRIsB. Exchange System listsC. Dietary GuidelinesD. MyPlateAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Learning Outcome: 03.04.02 Compare MyPlate with the Exchange System.Section: 3.01Section: 3.03Section: 3.04Topic: Dietary requirementsExchange System

5. Which of the following statements is true?A. "Carbohydrate counting" is a component of the Exchange System.B. The Exchange System and MyPlate use the same food groups.C. People can calculate their vitamin and mineral intakes by using the Exchange System.D. The Exchange System can be used to estimate the carbohydrate content of foods.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.04.02 Compare MyPlate with the Exchange System.Section: 3.04Topic: Food sourcesTopic: Nutrition computationsUsing the Exchange System

6. The Exchange System allows you toA. calculate your DRIs.B. predict your risk of serious chronic diseases such as diabetes.C. estimate your carbohydrate intake.D. interpret nutrition information on food labels.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.04.02 Compare MyPlate with the Exchange System.Section: 3.04Topic: Food sourcesTopic: Nutrition computationsNutrient Recommendations

7. Which of the following statements is true?A. The adult AMDR for carbohydrates is 45 to 65% of total energy intake.B. A group of scientists at the Academy of Nutrition and Dietetics developed the DRIs.C. Recommended Dietary Allowances meet the nutrient needs of 50% of healthy people.D. Nutrient requirements are the same, regardless of a person's age or sex.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Dietary requirementsApplying Dietary Standards

8. Kevin was a participant in a clinical study to determine how much niacin cures pellagra, the niacin deficiency disease. During the study, he consumed only a formula diet that was deficient in niacin. After developing pellagra, he was given 2 mg of niacin a day for 2 weeks, but he still suffered from the disease, so the scientists added 2 mg of the vitamin to Kevin's formula. By the beginning of the 5th week of the study, the researchers noticed that Kevin's signs and symptoms were greatly improved. At the end of the 5th week, he was feeling fine. The researchers concluded thatA. Kevin's niacin requirement was about 4 mg a day.B. Kevin's Daily Value for niacin was 4 mg a day.C. the RDA for niacin should be 4 mg.D. the AI for niacin should be 4 mg plus 60 mg as a margin of safety.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Section: 3.01Topic: Dietary requirementsInterpreting Dietary Standards

9. Ramon was a participant in a clinical study to determine how much vitamin D is required by healthy humans. During the study, Ramon consumed only a formula diet that was nutritionally complete, except it did not contain vitamin D. Within a few weeks, he developed signs and symptoms of vitamin D deficiency. At that point, researchers gave 5 mcg vitamin D to Ramon each day for a week, but his signs and symptoms of the deficiency remained. The next week, the scientists added 5 mcg vitamin D to his diet, so that his formula contained 10 mcg of the vitamin. By the end of that week, Ramon reported feeling much better. Based on this information, the researchers concluded that Ramon'sA. allowance for vitamin D was about 100 mcg.B. requirement for vitamin D is 10 mcg.C. AMDR for vitamin D is between 5 and 10 mcg.D. AI for vitamin D was 50 mcg, which was 5 times the amount that cured his deficiency of the vitamin.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Section: 3.01Topic: Dietary requirementsDietary Standards

10. Kayla was a participant in a clinical study to determine how much vitamin C cures scurvy, the vitamin's deficiency disease. During the study, Kayla consumed only a formula diet that was nutritionally complete, except it did not contain vitamin C. Within a few weeks, Kayla developed scurvy. At that point, researchers gave 2 mg vitamin C to Kayla each day for a week, but her signs and symptoms of scurvy remained. In the weeks that followed, the scientists continued to increase Kayla's intake of the vitamin by 2 mg/week. After a week of taking 10 mg of vitamin C/day, Kayla reported feeling much better. Based on this information, the researchers concluded that Kayla'sA. EER for vitamin C was about 10 mg.B. requirement for vitamin C was 10 mg.C. AI for vitamin C was 100 mg, which is 10 times that amount that cured her case of scurvy.D. RDA for vitamin C is 10 mg, plus 15 mg as a margin of safety.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Section: 3.01Topic: Dietary requirementsUsing Dietary Standards

11. A group of 50 adult male humans were in a clinical study to determine how much niacin is toxic. During the first two weeks of the study, members of the group consumed only a formula diet that was nutritionally complete, except it contained 24 mg niacin, which is 1.5 times the RDA for niacin (males). At that point in the study, all members reported feeling fine, and they could function normally. During the next week, they were given a formula that contained 48 mg niacin. Within a few days of consuming this formula, 90% of the participants reported feeling ill, and they complained of having upset stomachs and reddened facial skin. At that point, researchers gave the subjects a formula that contain 16 mg niacin. After a week of consuming the new formula, all participants reported feeling well again. Based on this information, the researchers concluded that theA. human requirement for niacin is 16 mg/day.B. AMDR for niacin is between 16 and 24 mg/day.C. EER for niacin was 16 mg/day.D. UL for niacin was between 24 and 48 mg/day.Accessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Dietary requirementsStandards for Evaluating Diets

12. Josh was a participant in a clinical study to determine how much thiamin cures beriberi, the vitamin's deficiency disease. During the study, Josh consumed only a formula diet that was nutritionally complete, except it did not contain thiamin. Within a few weeks, Josh developed beriberi. At that point, researchers gave 0.20 mg thiamin to Josh each day for a week, but his signs and symptoms of beriberi remained. In the weeks that followed, the scientists continued to increase Josh's intake of the vitamin by 0.2 mg/week. After a week of taking 0.6 mg of thiamin/day, Josh reported feeling much better. Based on this information, the researchers concluded that Josh'sA. AMDR for thiamin was between 0.2 and 0.6 mg/day.B. requirement for thiamin was at least 0.6 mg/day.C. requirement for thiamin was 0.20 mg/day.D. RDA for thiamin was 0.6 mg/day.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Section: 3.01Topic: Dietary requirementsEstablishing Dietary Standards

13. Recently, Miriah participated in a study that was designed to determine how much iron is necessary to prevent iron deficiency. Within a few weeks of consuming an iron-free diet, Miriah's red blood cells began to show signs that they lacked iron, and she began to complain about feeling tired. At that point, the researched added some iron to Miriah's food, so her daily intake of the mineral would be 1 mg. After 1 week, the researchers checked the iron content of Miriah's blood, and although it was higher than the earlier value, she still complained about feeling tired. In the weeks that followed, the scientists continued to increase Miriah's iron intake by 1 mg/week and check her for signs and symptoms of iron deficiency. After a week of taking 6 mg of iron/day, she reported feeling like "her old self" and having plenty of energy. Based on this information, the researchers concluded that Miriah'sA. body required 6 mg iron/day.B. UL for iron was 6 mg, plus 3 mg as a margin of safety.C. RDA for iron was 6 mg.D. minimum Daily Value was 6 mg iron/day.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Section: 3.01Topic: Dietary requirementsUnderstanding Nutrient Needs

14. The amount of vitamin C that meets about 98% of the population's need for the nutrient is the _____ for the vitamin.A. ULB. RDAC. %DVD. EARAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Section: 3.01Topic: Dietary requirementsInterpreting Nutrient Needs

15. A team of scientists determines that the average healthy woman who is between 19 and 30 years of age needs 40 mg of a vitamin to prevent developing the vitamin's deficiency disorder. Based on this information, theA. woman will develop the vitamin's toxicity disorder when she consumes between 40 and 50 mg of the vitamin on a daily basis for about 10 weeks.B. scientists can determine the RDA for the vitamin.C. UL for the vitamin will be based on the EER value.D. woman can meet her AMDR for the vitamin by consuming at least 40 mg/day.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Dietary requirementsConcepts Concerning Dietary Standards

16. Which of the following statements is true?A. Dietitians use the MyPyramid Plan as the standard for assessing a population's nutrient adequacy.B. A few nutrients have Adequate Intake values instead of Recommended Dietary Allowances.C. If you do not consume 100% of the RDA for vitamin C each day, you have a high risk of developing the vitamin's deficiency disease.D. The Food and Nutrition Board of the Institute of Medicine established Daily Values to determine the nutritional adequacy of Americans' diets.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Dietary requirementsTolerable Upper Limit

17. The Tolerable Upper Limit for a nutrient is theA. highest average amount that is unlikely to harm most people when consumed daily.B. precise amount proven to cure the nutrient's deficiency disorder in humans.C. amount that meets the nutrient needs of 98% of the population.D. minimum amount of the nutrient that can be tolerated on an empty stomach when consumed as a dietary supplement.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Dietary requirementsEstimated Average Requirement

18. An Estimated Average Requirement (EAR) is theA. percentage of a nutrient standard that is used for food labeling purposes.B. minimum amount of a nutrient that is safe to consume and cures the nutrient's deficiency disease.C. range of intake for a particular nutrient that is not likely to cause toxicity or deficiency.D. amount of a nutrient that meets the needs of 50% of healthy people in a particular population.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Dietary requirementsEstablishing an RDA

19. To establish a nutrient's RDA, nutrition scientists add _____ of the nutrient to its EAR.A. the %DV amountB. 50 to 100 mgC. a "margin of safety" amountD. an AI amountAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Section: 3.01Topic: Dietary requirementsUnderstanding the DRIs

20. Which of the following statements is true?A. Nutrition scientists have established RDAs for all essential nutrients.B. People can have energy needs that are higher or lower than the Estimated Energy Requirement.C. People who consume less than the Tolerable Upper Intake Level of a nutrient have a high risk of developing the nutrient's toxicity disorder.D. People who consume 90% of the RDA for iron regularly are likely to develop an iron deficiency.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Dietary requirementsBasics About Dietary Standards

21. Which of the following statements is true?A. Nutritional standards are often used to evaluate the nutritional adequacy of diets.B. A nutrient requirement is the maximum amount that results in optimal nutritional status.C. The Recommended Dietary Allowance is the amount of a nutrient that is required by humans.D. Most Americans should consume 150% of the RDA or AI for each nutrient.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Dietary requirementsAMDR for Carbohydrate

22. Benton usually consumes 2200 kcal/day. He wants to meet the AMDR for carbohydrate intake (45–65% of total kcal). Based on this information, his acceptable range of intake for carbohydrates is _____ kcal/day.A. 725–1030B. 1440–1630C. 850–1130D. 990–1430Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Nutrition computationsAMDR for Fat

23. Bathsheba usually consumes 1600 kcal/day. She wants to meet the AMDR for fat intake (20–35% of total kcal). Based on this information, her acceptable range of intake for fat is _____ kcal/day.A. 130–260B. 820–960C. 320–560D. 160–460Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Section: 3.01Topic: Nutrition computationsDietary Guidelines for Sodium

24. According to the 2015–2020 version of the Dietary Guidelines for Americans, healthy people should limit their sodium intake to ______ mg/day.A. 4300B. 2300C. 300D. 1000Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.Section: 3.03Topic: Food production choicesTopic: Public health and nutritionClassifying Soft Drinks

25. Hillary consumed 3 servings of an orange-flavored sugar-sweetened soft drink that provided 140 kcal/serving. This amount of the beverageA. substitutes for 3 eating fresh oranges.B. provides a nutrient-dense source of a watery fluid.C. should be considered a source of empty calories.D. is nutritionally equivalent to 3 cups of orange juice.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesSources of Empty Calories

26. One day, Hillary consumed a handful of peanuts, a bowl of chocolate pudding, a sugar-sweetened soft drink, and three hard-cooked eggs. Which of these foods contains a lot of empty calories and is not a member of one of the USDA's major food groups?A. PeanutsB. EggsC. Chocolate puddingD. Soft drinkAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesUsing MyPlate

27. Today, the only food Meghan ate was a casserole that contained 24 ounces of lemon-flavored yogurt, 16 ounces of cooked turkey, and 10 ounces of cooked noodles. According to MyPlate, she ate nothing from the food group that includesA. eggs.B. milk and milk products.C. fruit.D. grains.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesMyPlate Food Groups

28. Today, Sean only ate three sandwiches made with whole-grain buns, 3 slices of cheese, and 10 ounces of roast beef. He also drank 3 cups of orange juice. According to MyPlate, he ate nothing from the food group that includesA. vegetables.B. eggs.C. pudding.D. milk and milk products.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesNot a MyPlate Food Group

29. Which of the following groups of foods is not a major food group of MyPlate?A. OilsB. GrainsC. Protein foodsD. DairyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.04Topic: Food sourcesDairy Foods

30. Food guides generally do not group _____ with dairy foods.A. puddingB. plain yogurtC. eggsD. American cheeseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesIdentifying Dairy Foods

31. In general, food guides do not group _____ with dairy foods.A. fat-free yogurtB. pudding made with 1% milkC. American cheeseD. unsalted butterAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesClassifying Dairy Foods

32. In general, food guides do not group _____ with dairy foods.A. cream cheeseB. pudding made with fat-free milkC. ice creamD. frozen yogurtAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesGrouping Dairy Foods

33. In general, food guides do not group _____ with dairy foods.A. ice creamB. whipped creamC. frozen yogurtD. pudding made with fat-free milkAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesFoods Classified as Oils

34. Food guides may classify _____ with oils.A. hard-cooked eggsB. American cheeseC. ice creamD. green olivesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesOils

35. Some food guides classify _____ as oils.A. fatty fishB. hard-cooked eggsC. vanilla ice creamD. whole milkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesIdentifying Oils

36. Some food guides classify _____ as oils.A. whole milkB. hard-cooked eggsC. vanilla ice creamD. avocadosAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesClassifying Dried Beans and Peas

37. Some food guides classify dried beans and peas withA. seeds and nuts.B. low-fat dairy products.C. foods that are sources of empty calories.D. fruits and fruit drinks.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesClassifying Foods Into Groups

38. Food guides usually classify sunflower and other seeds in the _____ group.A. fruit and vegetableB. protein-rich foodsC. empty caloriesD. dairy productsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesFruits and Vegetables

39. Which of the following statements about fruits and/or vegetables is false?A. Fruit juices provide more fiber than whole fruit.B. Most fruits and vegetables are naturally low in fat.C. Fruits and vegetables are sources of phytochemicals.D. Vegetables are often good sources of fiber.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesSources of Phytochemicals and Fiber

40. Jamie wants to eat more foods that are naturally high in phytochemicals and fiber. Based on this information, which of the following foods would you recommend?A. Low-fat dairy foodsB. Organic beefC. Fresh fruits and vegetablesD. EggsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesPhytochemicals and Fiber

41. Dorrie wants to eat a food that is a good source of fiber and phytochemicals. Based on this information, which of the following foods would you recommend?A. Brown eggsB. Dairy foodsC. Organic chickenD. Green beansAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesUsing Food Groupings

42. Which of the following statements is true?A. Food guides generally classify butter in the food group that includes milk and eggs.B. According to MyPlate, foods that provide empty calories should be avoided.C. Olives, salmon and avocados are sources of unhealthy solid fats.D. Most food guides classify eggs in the protein-rich foods group.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesUnderstanding Food Groupings

43. Which of the following statements is true?A. According to MyPlate, dried beans are classified as fruits.B. Most food guides classify milk in the protein-rich foods group.C. According to MyPlate, fats and oils are not a food group.D. Olives, salmon, and avocados are sources of unhealthy solid fats.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesSources of Healthy Fat

44. Phil wants to eat more foods that are sources of healthy fats. Based on this information, which of the following foods would you recommend?A. Peanut butterB. Ground beefC. Sodium-reduced baconD. Whole milkAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesSources of Solid Fats

45. When following recipes, Candice wants to use a type of fat that is not a solid fat. Which of the following fats should she use?A. Walnut oilB. Unsalted butterC. Stick margarineD. ShorteningAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesChoosing Healthy Fats

46. When preparing meals, Jared wants to use a "healthy" type of fat. Which of the following fats should he use?A. Olive oilB. ShorteningC. Stick margarineD. ButterAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesBaking with Healthy Fat

47. While baking, Max wants to use an ingredient that contains healthy fat in a recipe. Which of the following fats should he use?A. Peanut oilB. Unsalted butterC. LardD. ShorteningAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesHealthy Fat

48. While making cookies, Anna wants to add a source of healthy fat to the recipe. Which of the following fats should she add?A. ShorteningB. LardC. Unsalted butterD. Peanut butterAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesPortions for Greens

49. Derek wants to eat enough salad greens in one meal to equal 1 cup of vegetables. According to the USDA, how much of the greens should he eat?A. 2 cupsB. 1 cupC. ½ cupD. 1½ cupsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesVegetable Juice

50. According to MyPlate, Chloe should consume 2½ cups of vegetables daily. After eating 1½ cups of cooked carrots, string beans, and broccoli, she decided to fulfill the USDA's recommendation for daily servings of vegetables by drinking some vegetable juice. Based on this information, Chloe should drink ____ of the juice.A. 2 cupsB. ½ cupC. 1½ cupsD. 1 cupAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesReplacing Milk With Yogurt

51. According to MyPlate, Erika should consume 3 cups of milk daily. She prefers eating plain yogurt to drinking milk. According to the USDA, how much plain yogurt should she eat per day?A. 3.5 cupsB. 3 cupsC. 4.5 cupsD. 4 cupsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Section: 3.02Topic: Food sourcesTopic: Nutrition computationsDairy Equivalents

52. Donovan wants to consume 3 cups of dairy products daily. According to the USDA, which of the following foods should he eat to replace 1 cup of milk?A. 1.5 cups baked beansB. 4 oz American cheeseC. 2 cups cottage cheeseD. 1.5 oz cream cheeseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesReplacing Milk With Yogurt

53. Felicia wants to meet the MyPlate recommendation for daily consumption of dairy products, which is 3 cups of dairy products. According to the USDA, how much plain yogurt should she eat to replace 1 cup of milk?A. 2½ cupsB. 1 cupC. ½ cupD. 2 cupsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesReplacing Milk with Pudding

54. Three-year-old Amanda does not like to drink milk, but she loves pudding made with fat-free milk. MyPlate recommends that Amanda should consume 2 cups of dairy products daily. According to the USDA, Amanda can meet this recommendation by consuming ____ cups of pudding daily.A. 3.5B. 2C. 3D. 2.5Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesReplacing Milk with Cheese

55. Five-year-old Wyatt does not like milk, but he loves American cheese. MyPlate recommends that Wyatt should consume 2.5 cups of dairy products daily. According to the USDA, he can meet this recommendation by eating ____ ounces of American cheese.A. 2.5B. 5C. 3.5D. 3Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesTopic: Nutrition computationsMyPlate Menu Planning

56. When using the MyPlate website's Daily Checklist to plan your menus, it is not necessary to provide information about yourA. sex.B. physical activity level.C. age.D. ethnic background.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.04Topic: Food sourcesMyPlate Daily Checklist

57. When using the MyPlate website's Daily Checklist to plan your menus, it is not necessary to provide information about yourA. sex.B. occupation.C. age.D. physical activity level.Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.04Topic: Food sourcesKey Component of the Dietary Guidelines

58. Which of the following topics is one of the overarching guidelines of the 2015–2020 version of the Dietary Guidelines?A. Avoid junk foodsB. Shift to healthier food and beverage choicesC. Eat more calcium-rich foodsD. Use Nutrition Facts panels to make wise choicesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.Section: 3.03Topic: Food sourcesTopic: Public health and nutritionMajor Component of the Dietary Guidelines

59. Which of the following topics is one of the overarching guidelines of the 2015–2020 version of the Dietary Guidelines?A. Eat for optimal health and well-beingB. Consume enough calories to prevent undernutritionC. Reduce your sodium and potassium intakeD. Support healthy eating patterns for allAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.Section: 3.03Topic: Food sourcesTopic: Public health and nutritionDietary Guidelines

60. Which of the following topics is one of the overarching guidelines of the 2015–2020 version of the Dietary Guidelines?A. Focus on eliminating sodium from your dietB. Choose a variety of enriched, processed foodsC. Focus on variety, nutrient density, and amount of foodD. Choose milk and milk products for meals and snacksAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.Section: 3.03Topic: Food sourcesTopic: Public health and nutritionOverarching Guideline of the 2015–2020 Dietary Guidelines

61. Which of the following recommendations is an overarching guideline of the 2015–2020 version of the Dietary Guidelines for Americans?A. Follow a healthy eating pattern across the lifespanB. Increase your intake of vitamins and minerals.C. Incorporate whole grains into half of your mealsD. Reduce your intake of salt to lower your risk of hypertensionAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.Learning Outcome: 03.03.02 Identify features of a healthy eating pattern.Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets.Section: 3.03Topic: Food sourcesTopic: Public health and nutritionNutrients to Limit

62. According to the 2015–2020 version of the Dietary Guidelines, _____ should be consumed in amounts that are as low as possible.A. cholesterolB. grilled legumesC. dietary supplementsD. potassium-rich foodsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.Learning Outcome: 03.03.02 Identify features of a healthy eating pattern.Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets.Section: 3.03Topic: Food sourcesTopic: Public health and nutritionSubstances to Limit

63. According to the 2015–2020 version of the Dietary Guidelines, _____ should be consumed in amounts that are as low as possible.A. grilled legumesB. iron-rich foodsC. trans fatD. artificial food additivesAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.03.02 Identify features of a healthy eating pattern.Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets.Section: 3.03Topic: Food production choicesTopic: Food sourcesTopic: Public health and nutritionRecommendations of the Dietary Guidelines

64. Beka is a 24-year-old woman who wants to follow the recommendations of 2015–2020 version of the Dietary Guidelines for Americans. She typically consumes 4300 mg sodium/day; her cholesterol intake is usually about 200 mg/day; and her intake of folic acid is at least 400 mcg/day. According to this information, she should reduce her intake ofA. potassium-rich foods.B. folic acid.C. sodium.D. cholesterol.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.Learning Outcome: 03.03.02 Identify features of a healthy eating pattern.Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets.Section: 3.03Topic: Food sourcesTopic: Public health and nutritionUnderstanding MyPlate

65. MyPlateA. can be individualized to meet a person's food preferences.B. classifies olives in the oil foods group.C. was replaced by MyPyramid in 2014.D. uses the same food groupings as the Exchange System.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.04Topic: Food sourcesFood Product Labels

66. Which of the following statements is true?A. If you do not consume 100% of the Daily Values for nutrients, you have a high risk of developing nutritional deficiency disorders.B. Daily Values are dietary standards developed for food labeling purposes.C. The Nutrition Facts panel indicates amounts of phytochemicals in a serving of the food.D. Nutrition Facts labels provide information about amounts of ingredients in product recipes.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.Section: 3.05Topic: Food and supplement labelingUsing the Appropriate Standard

67. Jeremy would like to know the amount of vitamin C that is recommended for his life/stage group. He can obtain this information byA. reading Nutrition Facts panels to determine the %DV for vitamin C.B. reading the ingredients' list on a food label.C. checking the RDA table for vitamin C.D. checking an Exchange List for vitamin C intake recommendations.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.Learning Outcome: 03.04.02 Compare MyPlate with the Exchange System.Learning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.Section: 3.01Section: 3.04Section: 3.05Topic: Dietary requirementsTopic: Food and supplement labelingMyPlate for Menu Planning

68. Which of the following menu items has major ingredients that represent three different MyPlate food groups?A. Fruit smoothie made with vanilla yogurt, orange juice, and fresh peachesB. Ready-to-eat cereal with strawberries and fat-free milkC. Toasted cheese sandwich made with American cheese and two slices of whole-wheat breadD. Tuna-noodle casserole made with canned tuna, green onions, noodles, and cheddar cheeseAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesRecognizing MyPlate Food Groups

69. Which of the following menu items has major ingredients that represent four different MyPlate food groups?A. Smoothie made with vanilla yogurt, fat-free milk, orange juice, wheat germ, and fresh peachesB. Ready-to-eat cereal with strawberries, blueberries, and fat-free milkC. Toasted cheese sandwich made with American cheese, Swiss cheese, and two slices of buttered whole-wheat breadD. Casserole made with canned tuna, green onions, noodles, and cheddar cheeseAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesIdentifying All MyPlate Food Groups

70. Which of the following menu items has primary ingredients that represent all MyPlate food groups?A. Smoothie made with vanilla yogurt, fat-free milk, orange juice, wheat germ, and fresh peachesB. Ready-to-eat cereal with strawberries, blueberries, wheat germ, and fat-free milkC. Sandwich made with Swiss cheese, cooked ham, mayonnaise, and two slices of buttered whole-wheat breadD. Salad made hard-cooked eggs, grapes, leaf lettuce, cooked pasta, and cheddar cheeseAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesIdentifying Two MyPlate Food Groups

71. Which of the following menu items has primary ingredients that represent two different MyPlate food groups?A. Vanilla ice cream topped with peanuts, strawberries, and chocolate syrupB. Fruit smoothie made with vanilla yogurt, orange juice, fat-free milk, and fresh peachesC. Casserole made with cooked ham, cheddar cheese, peas, and milkD. Cheese sandwich made with American cheese, leaf lettuce, sliced tomato, mayonnaise, and two slices of whole-wheat breadAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesChecking MyPlate Food Groups

72. Sheena prepared a casserole with canned tuna, cooked egg noodles, shredded Cheddar cheese, and mayonnaise. She would like to serve the casserole with side dishes or beverages that would make the entire meal have items from 4 different food groups. Which of the following items should she include?A. Yogurt smoothieB. Whole-wheat dinner rollsC. Fat-free milkD. Sliced ripe tomatoesAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesThree MyPlate Food Groups

73. Which of the following menu items has major ingredients that represent three different MyPlate food groups?A. Vanilla ice cream topped with peanuts, strawberries, and chocolate syrupB. Fruit smoothie made with vanilla yogurt, orange juice, fat-free milk, and fresh peachesC. Casserole made with cooked ham, cheddar cheese, dried apricots, green onions, and milkD. Sandwich made with American cheese, chicken, leaf lettuce, sliced tomato, mayonnaise, and two slices of whole-wheat breadAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesFour MyPlate Food Groups

74. Which of the following menu items has ingredients that represent four different MyPlate food groups?A. Stir-fry made with shrimp, rice, green peas, broccoli, and onionsB. Oatmeal cereal with fresh strawberries, almonds, and fat-free milkC. Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat breadD. Smoothie made with vanilla yogurt, orange juice, wheat germ, and fresh peachesAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesIdentifying Three MyPlate Food Groups

75. Which of the following menu items has major ingredients that represent three different MyPlate food groups?A. Smoothie made with vanilla yogurt, orange juice, peanut butter, wheat germ, and fresh peachesB. Oatmeal cereal with fresh strawberries, almonds, and fat-free milkC. Stir-fry made with shrimp, rice, green peas, broccoli, and onionsD. Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat breadAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesUsing MyPlate to Classify Foods

76. Which of the following menu items has major ingredients that represent three different MyPlate food groups?A. Cooked oatmeal with fresh blueberries, walnuts, and fat-free milkB. Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat breadC. Smoothie made with vanilla yogurt, orange juice, peanut butter, toasted wheat germ, and fresh peachesD. Stir-fry made with chicken, broccoli, rice, green peas, and soy sauceAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.02Section: 3.04Topic: Food sourcesUsing Food Product Labels

77. Which of the following standards can help you compare nutrient contents of packaged foods to make more healthful choices?A. DVsB. RDAsC. ULsD. AIsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.Section: 3.05Topic: Food and supplement labelingIron and Food Labels

78. Jeannette wants to increase her intake of iron without taking a dietary supplement. When she shops for food, she reads Nutrition Facts labels. Which of the following kinds of information will help her choose foods that are the richest sources of iron?A. Structure/function claimsB. %DVsC. Organic food logoD. Country of origin informationAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.Section: 3.05Topic: Food and supplement labelingClaims on Food Labels

79. Which of the following statements is a health claim that the FDA allows on a food package?A. "Foods that contain dietary fiber, vitamin A or vitamin C may reduce the risk of cancer. Although a serving of our creamed broccoli has 7 grams of fat, it is an excellent source of fiber and vitamins A and C."B. "Healthful diets with adequate folate may reduce a woman's risk of having a child with a brain or spinal cord defect."C. "Vitamin C reduces the risk of the common cold by 50%."D. "Drinking whole milk adds calcium and vitamin D to your diet. These nutrients are essential for strengthening bones."Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.Section: 3.05Topic: Food and supplement labelingAllowable Claims on Food Labels

80. Review the following claims that a manufacturer wants to include on the labels of packaged foods. Which one would the FDA allow to be used?A. "Foods that contain dietary fiber, vitamin A or vitamin C may reduce the risk of cancer. Although a serving of our creamed broccoli has 7 grams of fat, it is an excellent source of fiber and vitamins A and C."B. "Drinking whole milk adds calcium and vitamin D to your diet. These nutrients are essential for strengthening bones."C. "Iron strengthens blood by 75%."D. "While many factors contribute to the development of heart disease, diets low in saturated fat and trans fat may reduce the risk of this disease."Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.Section: 3.05Topic: Food and supplement labelingMenu Planning Tools

81. Before she shops for groceries, Terry plans several nutritionally adequate daily menus for her family. Which of the following guides is the best menu-planning tool for her to use?A. Recommended Dietary AllowancesB. Basic Four Food GroupsC. Daily ValuesD. MyPlateAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.Section: 3.04Topic: Food sourcesIdentifying Low-Fat Foods

82. The label on a bag of salt-free pretzels indicates that they chips are "low-fat." This means the pretzels provide _____ gram(s) of fat or less per serving.A. 3B. 7C. 1D. 5Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.Section: 3.05Topic: Food and supplement labelingLimiting Added Sugars Intake

83. According to the 2015–2020 version of the Dietary Guidelines for Americans, adults should limit their intake of added sugars toA. no more than 300 mg/day.B. less than 10% of daily calories.C. no more than 2300 mg/day.D. less than 20% of daily calories.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.Section: 3.03Topic: Food sourcesNutrient Contents of Crops

84. Which of the following statements is true?A. A plant's genetic traits have little influence on its nutrient contents.B. Growing conditions, such as the use of fertilizers, can influence the amount of nutrients in crops.C. Regardless of a farm's production methods, the crops grown on that farm and other farms within a 10-mile radius will have the same nutritional value.D. In general, the age of a plant when it is harvested does not affect its nutrient contents.Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 03.07.01 Explain why different dietary analysis software programs may provide different values for energy and nutrient contents for the same food item.Section: 3.07Topic: Food sourcesDietary Diversity

85. Which of the following statements is true?A. The traditional Asian diet contains high amounts of milk and milk products.B. Jewish dietary laws forbid the use of alcohol.C. According to Mormon dietary laws, pork and pork by-products are forbidden as food.D. The traditional Mediterranean diet supplies more olive oil and fish than the traditional American diet.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans' dietary patterns.Learning Outcome: 03.08.02 Identify religion-based dietary restrictions.Section: 3.08Topic: Food sourcesMediterranean Diets

86. Theodore is an 18-year-old college student who would like to improve his health by following a Mediterranean diet pattern instead of his current "Western" diet. Based on this information, he shouldA. eat more poultry and eggs.B. drink less milk and more wine.C. substitute legumes for cheeses.D. substitute pork and lamb for fish and seafood.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans' dietary patterns.Section: 3.08Topic: Food sourcesUsing the Mediterranean Diet

87. Juan is a 25-year-old college student who would like to reduce his risk of heart disease by following a Mediterranean diet plan. Based on this information, he should considerA. drinking a glass of wine with dinner.B. decreasing his intake of whole grains.C. increasing his intake of meat and seeds.D. eating less fish and more eggs.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans' dietary patterns.Section: 3.08Topic: Food sourcesMulticultural Dietary Patterns

88. Which of the following statements is true?A. The typical Asian diet contains high amounts of vegetables and inadequate amounts of milk and milk products.B. People who follow the religion of Islam must drink red wine with the main meal of the day.C. The traditional Mediterranean diet supplies more animal protein and fewer fruits than the traditional American diet.D. According to Jewish dietary laws, pork and pork by-products can be eaten if milk is consumed with them.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans' dietary patterns.Learning Outcome: 03.08.02 Identify religion-based dietary restrictions.Section: 3.08Topic: Food sourcesFollowing a Mediterranean Diet

89. Monique is a 19-year-old college student who would like to follow a Mediterranean diet pattern instead of her typical "western" diet. Based on this information, Monique shouldA. decrease her intake of fish and seafood.B. eat fewer beans and peas.C. increase her intake of fruit.D. increase her red meat intake.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans' dietary patterns.Section: 3.08Topic: Food sourcesUnderstanding Dietary Diversity

90. Which of the following statements is true?A. In some regions of the United States, the traditional African heritage diet may contain unhealthy amounts of sodium and solid fat.B. According to Islamic dietary laws, chicken is a prohibited food.C. According to Jewish dietary laws, caffeinated beverages should not be consumed.D. The typical Asian diet usually includes plenty of milk and milk products.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans' dietary patterns.Learning Outcome: 03.08.02 Identify religion-based dietary restrictions.Section: 3.08Topic: Food sourcesReligion and Dietary Diversity

91. You are planning a party for a group of college students. Some of the students follow the dietary practices of the Jewish, Islamic, and Mormon religions. Which of the following menu items would be acceptable to everyone at the party?A. Crackers topped with slices of smoked hamB. Meatless bean dipC. BeerD. CheeseburgersAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.08.02 Identify religion-based dietary restrictions.Section: 3.08Topic: Food sourcesJewish Dietary Practices

92. You are planning a party for a group of college students. Some of the students follow the dietary practices of the Jewish religion. Which of the following foods would be acceptable to everyone at the party?A. A cheese ball made with cream cheese, grated cheddar cheese, and walnutsB. Meatballs made with pork sausage, ground beef, eggs, bread crumbs, and chopped green peppersC. Spinach dip made with bits of shrimp, chopped onions, and sour creamD. Baked beans made with chopped onions and bits of baconAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.08.02 Identify religion-based dietary restrictions.Section: 3.08Topic: Food sourcesMormon Religious Dietary Practices

93. You are planning a party for a group of 22-year-old college students. Some of the students follow the dietary practices of the Mormon religion. Which of the following beverages would be acceptable to everyone at the party?A. Fruit punch made with orange juice, limes, and carbonated waterB. Wines that are not more than 9% alcohol by volumeC. Iced teaD. Coffee, served with sugar and creamAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 03.08.02 Identify religion-based dietary restrictions.Section: 3.08Topic: Food sourcesMormon Dietary Practices

94. You are planning a party for a small group of college students. Some of the students follow the dietary practices of the Mormon religion. Which of the following beverages would be acceptable to everyone at the party?A. BeerB. LemonadeC. Coffee with no sugar addedD. Spiced hot teaAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 03.08.02 Identify religion-based dietary restrictions.Section: 3.08Topic: Food sourcesDietary Prohibitions of Religions

95. You are planning a party for a group of 22-year-old college students. Two of the students follow the dietary practices of the Mormon religion and one of the students practices the religion of Islam. Which of the following beverages would be acceptable to everyone at the party?A. White wineB. Fruit juice blend made with grape and apple juice, orange slices, and carbonated waterC. "Lite" beerD. Regular coffee, served with sugar and creamAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 03.08.02 Identify religion-based dietary restrictions.Section: 3.08Topic: Food sourcesDietary Analysis Tools

96. Which of the following resources is a useful dietary analysis tool?A. "Dietary Guidelines for Americans"B. "What's in the food you eat Search Tool"C. "The American Food Guide"D. "The DRI tables"Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 03.07.02 Use the U.S. Department of Agriculture’s websites to estimate the nutritional value of various foods.Section: 3.07Topic: Nutrition computationsTopic: Nutrition monitoring and assessmentOrganic Food

97. Which of the following statements is true?A. The U.S. Department of Agriculture has not established national regulations for the production of organic foods.B. Organic food is more nutritious than foods that contain conventionally-grown ingredients.C. A food label cannot include the organic symbol if it contains any detectable amount of nonorganic ingredients.D. A food cannot be labeled "organic" unless it meets certain government standards.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 03.06.02 Discuss the USDAs three labeling categories for organic foods.Section: 3.06Topic: Food and supplement labelingTopic: Food production choicesWhat's an Organic Food?

98. A food manufacturer can use the USDA's organic symbol on a food label if the food contains at least 70% organic ingredients.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.06.02 Discuss the USDAs three labeling categories for organic foods.Section: 3.06Topic: Food production choicesHigh-Fiber Food

99. According to the FDA, a food's label can include the "high fiber" nutrient content claim if the food provides 3 grams or more fiber per serving.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.Section: 3.05Topic: Food and supplement labelingFat-Free Food

100. According to the FDA, a packaged food can contain 0.4 grams of fat per serving and still display the "fat free" nutrient content claim on its label.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.Section: 3.05Topic: Food and supplement labelingOrganic Food Comparison

101. In general, organically grown crops contain fewer pesticides than conventionally grown crops.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.06.01 Explain differences between the production of organic foods and the production of conventional foods.Section: 3.06Topic: Food production choicesDietary Supplement Labels

102. The FDA does not permit manufacturers of dietary supplements to market their products as treatments for cancer or other diseases.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.Section: 3.05Topic: Food and supplement labelingNative American Diets

103. About 100 years ago, the Pima tribe of American Indians had the highest rates of obesity and type 2 diabetes in the United States.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans' dietary patterns.Section: 3.08Topic: Food sourcesTopic: Public health and nutritionCarbohydrate Counting

104. Many people who have diabetes use MyPlate instead of carbohydrate counting to manage their macronutrient intakes.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.04.02 Compare MyPlate with the Exchange System.Section: 3.04Topic: Nutrition monitoring and assessmentComparing Nutrition Facts Panels

105. The original version of the Nutrition Facts panel must include information about the amount of added sugars in a serving of food.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.Section: 3.05Topic: Food and supplement labeling

Chapter 03 Test Bank: Planning Nutritious Diets Summary

Category # of Questions

Accessibility: Keyboard Navigation 105

Activity Type: New 23

Bloom's Level: 1. Remember 51

Bloom's Level: 2. Understand 12

Bloom's Level: 3. Apply 32

Bloom's Level: 4. Analyze 10

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance. 9

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used. 12

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group. 39

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one. 8

Learning Outcome: 03.03.02 Identify features of a healthy eating pattern. 4

Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets. 4

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus. 23

Learning Outcome: 03.04.02 Compare MyPlate with the Exchange System. 5

Learning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices. 5

Learning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels. 6

Learning Outcome: 03.06.01 Explain differences between the production of organic foods and the production of conventional foods. 1

Learning Outcome: 03.06.02 Discuss the USDAs three labeling categories for organic foods. 2

Learning Outcome: 03.07.01 Explain why different dietary analysis software programs may provide different values for energy and nutrient contents for the same food item. 3

Learning Outcome: 03.07.02 Use the U.S. Department of Agriculture’s websites to estimate the nutritional value of various foods. 3

Learning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans' dietary patterns. 7

Learning Outcome: 03.08.02 Identify religion-based dietary restrictions. 8

Section: 3.01 19

Section: 3.02 39

Section: 3.03 10

Section: 3.04 28

Section: 3.05 11

Section: 3.06 6

Section: 3.07 2

Section: 3.08 12

Topic: Dietary requirements 17

Topic: Food and supplement labeling 12

Topic: Food production choices 5

Topic: Food sources 67

Topic: Nutrition computations 7

Topic: Nutrition monitoring and assessment 5

Topic: Public health and nutrition 9