Deck 2: Planning a Healthy Diet

Question 1

Which of the following practices is NOT consistent with achieving a healthy diet?

A)Intake of eggs
B)Intake of nuts
C)Emphasis on solid fats
D)Emphasis on low-fat milk products

Answer 1

C

Question 2

An empty-kcalorie food is one that contains

A)no kcalories.
B)an abundance of vitamins but little or no minerals.
C)an abundance of minerals but little or no vitamins.
D)energy and little or no protein,vitamins,or minerals.

Answer 2

D

Question 3

An important feature of the food group subgroupings is that

A)all vegetables do not provide an array of nutrients.
B)consuming legumes supplies protein but not fiber or vitamins.
C)it is not necessary to consume every subgroup every day.
D)it is acceptable to consume broccoli every day for a week to meet the vegetables group intake.

Answer 3

C

Question 4

Consider the following menu from the point of view of the USDA Food Patterns. $\begin{array}{ll}\underline {\text { Breaktast } }&\underline { \text { Lunch } }\\2 \text { eggs } & 2 \text { oz tuna fish } \\1 \text { tsp margarine } & \text { lettuce } \\2 \text { slices enriched white } & 1 \text { tosp mayonnaise } \\\text { bread } & 2 \text { slices enriched whit } \\1 \text { c whole milk } & \text { bread } \\\text { coffee } & 1 \text { apple }\end{array}$

$\underline {Supper}$
3 oz hamburger meat
1 oz cheese
1/2 c cooked rice
1 / 2 carrots
coffee Which of the following describes the nutritional value of the fruits and vegetables in this menu?

A)A source of vitamin A is missing
B)A source of vitamin C is marginal
C)The daily amounts recommended for a 2000-kcalorie diet are met
D)The daily amounts recommended for a 2000-kcalorie diet are exceeded

Question 5

Ranking foods according to their overall nutrient composition is known as

A)biological value.
B)nutrient profiling.
C)the risk reduction score.
D)the healthy eating index.

Question 6

The diet-planning principle that provides all the nutrients,fiber,and energy in amounts sufficient to maintain health is called

A)variety.
B)adequacy.
C)moderation.
D)kcalorie control.

Question 7

The Dietary Guidelines for Americans 2010 are applicable to all population groups except

A)pregnant teenagers.
B)people who are super-obese.
C)children under 2 years of age.
D)seniors older than 80 years of age.

Question 8

Jamie is a vegetarian who is trying to plan a healthy diet according to the USDA Food Patterns.Which of the following protein foods would be the best nutrient choices for one day?

A)2 pieces bacon,¹/₂ can tuna,2 pieces bread
B)¹/₂ cup pinto beans,¹/₂ cup tofu,2 tbsp peanut butter
C)¹/₂ cup black beans,2 tbsp peanut butter,1 c spinach
D)1 skinless chicken breast,2 egg whites,meal replacement bar

Question 9

Nutrient dense refers to foods that

A)carry the USDA nutrition labeling.
B)are higher in weight relative to volume.
C)provide more nutrients relative to kcalories.
D)contain a mixture of carbohydrate,fat,and protein.

Question 10

Which of the following is NOT among the features of a food group plan?

A)Defines portion sizes
B)Considered a tool for diet planning
C)Sorts foods of similar water content
D)Specifies the amounts of food from each group

Question 11

The concept of nutrient density is most helpful in achieving what principle of diet planning?

A)Variety
B)Balance
C)Moderation
D)kCalorie control

Question 12

What are the principles of diet planning?

A)Abundance,B vitamins,kcalories,diet control,minerals,and variety
B)Abundance,balance,conservative,diversity,moderation,and vitamins
C)Adequacy,bone development,correction,vitamin density,master,and variety
D)Adequacy,balance,kcalorie control,nutrient density,moderation,and variety

Question 13

Providing enough,but not an excess,of a food is a diet-planning principle known as

A)safety.
B)variety.
C)moderation.
D)undernutrition.

Question 14

A person's customary intake of foods and beverages over time defines her or his

A)body weight.
B)eating pattern.
C)genetic predisposition.
D)risk for inherited diseases.

Question 15

Which of the following is NOT a feature of daily sodium intake guidelines?

A)The intake for most people should be <2300 mg
B)The intake for African-Americans should be ≤1500 mg
C)The intake should be limited to 10% of total mineral intake
D)The intake for most people ≥51 yrs of age should be ≤1500 mg

Question 16

A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal)of

A)0.4
B)4
C)250
D)2500

Question 17

Which of the following is among the recommendations of the Dietary Guidelines for Americans?

A)Increase physical activity
B)Limit protein foods intake
C)Practice good foot hygiene
D)Reduce seafood consumption

Question 18

Which of the following is the most calcium-dense food?

A)Whole milk
B)Nonfat milk
C)Low-fat milk
D)Cheddar cheese

Question 19

Which of the following is an expression of the nutrient density of a food?

A)0.01 mg iron per kcalorie
B)110 kcalories per cup
C)0.5 mg iron per serving
D)110 kcalories per serving

Question 20

Applying the principle of variety in food planning ensures the benefits of

A)moderation.
B)vegetarianism.
C)nutrient density.
D)dilution of harmful substances.

Question 21

In the MyPlate icon,which nutrient is shown as a separate food group?

A)Fat
B)Protein
C)Carbohydrate
D)Micronutrients

Question 22

Approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart?

A)400-500
B)600-800
C)1000-1200
D)1500-2000

Question 23

How many subgroups comprise the vegetable food group?

A)1
B)3
C)5
D)7

Question 24

Which of the following is a major criticism of the use of the MyPlate educational tool?

A)It allows for oversized portions
B)The Dairy group excludes ice cream
C)The five groups are not clearly identified
D)It treats all foods within a single group the same

Question 25

What two major nutrients are supplied by the fruit and vegetable groups?

A)Vitamins D and E
B)Vitamins A and C
C)Protein and calcium
D)B vitamins and iron

Question 26

Which of the following foods supplies only discretionary kcalories?

A)Bagel
B)Raisins
C)Grape jelly
D)Peanut butter

Question 27

Which of the following is NOT characteristic of the USDA Food Patterns?

A)They place most foods into one of five groups
B)The nutrients of greatest concern include iron,chromium,and vitamin B₁₂
C)They can be used with great flexibility once their intent is understood
D)They specify that a certain quantity of food be consumed from each group,based upon energy intake

Question 28

Which of the following is NOT a legume?

A)Peas
B)Beans
C)Peanuts
D)Potatoes

Question 29

Which of the following is a healthy choice for protein in the USDA Food Patterns?

A)Nuts
B)Bacon
C)Baked potatoes
D)Sweet potatoes

Question 30

How much fruit juice (100%)is equivalent to 1 cup of fresh fruit?

A)0.25 cup
B)0.5 cup
C)1 cup
D)2 cups

Question 31

Which of the following foods could help meet the iron needs of vegetarians who consume dairy?

A)Coconut
B)Legumes
C)Skim milk
D)Potato salad

Question 32

Which of the following foods provides discretionary kcalories for the person on a weight-reduction diet?

A)Watermelon
B)Canned pears in syrup
C)Chicken with the skin removed
C)Milk with all fat removed

Question 33

In which of the following food groups are legumes found?

A)Dairy
B)Fruits
C)Grains
D)Protein

Question 34

Which of the following foods' kcalories would be considered as part of one's discretionary kcalorie allowance?

A)Jam
B)Watermelon
C)Raw carrots
D)Brussels sprouts

Question 35

To fully utilize the concepts of MyPlate requires the consumer to

A)be Internet active.
B)use a food weighing scale.
C)visualize color differences.
D)prepare most meals at home.

Question 36

According to the principles of the USDA Food Patterns,the foundation of a healthful diet should consist of

A)dairy.
B)fruits.
C)protein foods.
D)nutrient-dense foods.

Question 37

According to the USDA Food Patterns,which of the following protein foods should be most limited?

A)Shrimp
B)Baked beans
C)Peanut butter
D)Skinless chicken

Question 38

Which of the following is NOT among the general features of legumes?

A)They are low in iron
B)They are rich in fiber
C)They include peanuts
D)They are rich in protein

Question 39

What is the assessment tool designed to measure how well a diet meets the recommendations of the Dietary Guidelines?

A)Healthy Eating Index
B)Supplemental Nutrition Assistance Program
C)Dietitian's Comparative Effectiveness Plan
D)U.S.Public Health Nutrient Assessment Barometer

Question 40

Approximately how many more kcalories does the average active adult need versus the average sedentary adult?

A)400-600
B)750-1,000
C)about 1,000
D)at least 2,000

Question 41

What nutrient makes up most of the endosperm section of grains such as wheat and rice?

A)Fat
B)Fiber
C)Starch
D)Protein

Question 42

Which of the following is a feature of the exchange list system?

A)Foods are grouped according to their source
B)Adequate intakes of minerals and vitamins are virtually guaranteed
C)A fat portion provides about twice the energy as a carbohydrate portion
D)All foods are grouped according to their content of carbohydrate,protein,and fats

Question 43

Whole-grain flour contains all parts of the grain with the exception of the

A)bran.
B)husk.
C)germ.
D)endosperm.

Question 44

What mineral is added to refined flours in the enrichment process?

A)Iron
B)Iodine
C)Calcium
D)Magnesium

Question 45

Which of the following food groups is actually consumed in amounts greater than recommended by the USDA?

A)Dairy
B)Fruits
C)Vegetables
D)Protein foods

Question 46

The part of the grain that remains after being refined is the

A)bran.
B)germ.
C)husk.
D)endosperm.

Question 47

Approximately what minimum percentage of all grains consumed by a person should be whole grains?

A)20
B)35
C)50
D)100

Question 48

Food exchange systems were originally developed for people with

A)diabetes.
B)terminal diseases.
C)cardiovascular disease.
D)life-threatening obesity.

Question 49

Which of the following is a characteristic of enriched grain products?

A)They have all of the added nutrients listed on the label
B)They have the fiber restored from the refining procedure
C)They have virtually all the nutrients restored from refining procedure
D)They have only 4 vitamins and 4 minerals added by the food manufacturer

Question 50

All of the following are features of the process of nutrient enrichment of flours EXCEPT

A)it includes products such as pastas.
B)fiber levels are similar to those in the whole grains.
C)it is required of all refined grain products that cross state lines.
D)thiamin and riboflavin are added in amounts exceeding their levels in the whole grain.

Question 51

In food exchange lists,to what group are olives assigned?

A)Fat
B)Meat
C)Carbohydrate
D)Meat substitute

Question 52

Which of the following is an enrichment nutrient for grains?

A)Zinc
B)Folate
C)Protein
D)Calcium

Question 53

Which of the following breads has the highest fiber content?

A)White
B)Refined
C)Enriched
D)Whole-grain

Question 54

The enrichment of grain products in the United States was initiated in the

A)1840s.
B)1890s.
C)1940s.
D)1990s.

Question 55

The most highly fortified foods on the market are

A)frozen dinners.
B)imitation foods.
C)enriched breads.
D)breakfast cereals.

Question 56

Approximately how many years have grain products been subject to nutrient enrichment legislation?

A)70
B)100
C)175
D)225

Question 57

Which of the following product labels always denotes a whole-grain product?

A)Multi-grain
B)100% wheat
C)Whole-wheat
D)Stone-ground

Question 58

MyPlate was created to

A)illustrate the five food groups.
B)reinforce the MyPyramid concept.
C)reinforce the Healthy Eating Index.
D)encourage more meal eating at home.

Question 59

Refined grain products contain only the

A)bran.
B)husk.
C)germ.
D)endosperm.

Question 60

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

A)enrichment.
B)restoration.
C)fortification.
D)mineralization.

Question 61

According to food labeling laws,which of the following is NOT an acceptable synonym for nonfat milk?

A)Skim milk
B)No-fat milk
C)Zero-fat milk
D)Reduced-fat milk

Question 62

Which of the following is a feature of U.S.laws governing information on food labels?

A)The term "fresh" can be used only for raw and moderately processed food
B)Nutrition labeling must appear on virtually all processed as well as fresh foods
C)Restaurant foods must provide nutrient content information on the menu
D)Nutrition labeling is not required on foods produced by small businesses or products produced and sold in the same establishment

Question 63

According to nutrition labeling laws,what two minerals must be listed on the package label as a percent Daily Value?

A)Calcium and iron
B)Zinc and phosphorus
C)Fluoride and chloride
D)Chromium and magnesium

Question 64

Which of the following terms is used to describe a cut of meat having a low fat content?

A)End
B)Round
C)Prime
D)Choice

Question 65

Cooking an 8-ounce raw steak will reduce the weight (ounces)to approximately

A)3 ¹/₂.
B)5.
C)6.
D)7.

Question 66

According to nutrition labeling laws,the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

A)Vitamins D and E
B)Vitamins A and C
C)Thiamin and riboflavin
D)Vitamin B₆ and niacin

Question 67

Which of the following is NOT the same as fat-free milk?

A)Skim milk
B)No-fat milk
C)1% milk
D)Non-fat milk

Question 68

What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

A)Faux food
B)Pseudo food
C)Imitation food
D)Food substitute

Question 69

Which of the following nutrients is NOT supplied in about the same amount by a slice of enriched bread compared with a slice of whole-grain bread?

A)Iron
B)Niacin
C)Thiamin
D)Magnesium

Question 70

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

A)Daily Values.
B)FDA Standards.
C)Dietary Reference Intakes.
D)Recommended Dietary Intakes.

Question 71

By law,a serving size on beverage food labels is

A)4-6 fluid ounces.
B)8 fluid ounces.
C)10-12 fluid ounces.
D)16 fluid ounces.

Question 72

Approximately how many grams are in an ounce?

A)10
B)20
C)30
D)40

Question 73

Approximately how many milliliters constitute a fluid ounce?

A)10
B)20
C)30
D)40

Question 74

A food scientist is developing a new and improved cereal bar.She consults with you to ask in what order the ingredients should be listed on the food label.The ingredients are: Sugar: 30 g,Puffed wheat: 28 g,Dry milk powder: 5 g,Red food coloring: 35 mg,Salt: 2

A)Sugar,puffed wheat,dry milk powder,salt,red food coloring
B)Red food coloring,salt,dry milk powder,puffed wheat,sugar
C)Dry milk powder,puffed wheat,red food coloring,salt,sugar
D)Puffed wheat,sugar,dry milk powder,salt,red food coloring

Question 75

A meat described as "prime cut" means that it

A)has an extended shelf life.
B)usually carries a high price.
C)is served only in restaurants.
D)is higher in fat than other cuts of meat.

Question 76

Which of the following is a characteristic of food serving sizes?

A)Serving sizes for most foods have not yet been established by the FDA
B)The serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces
C)Serving sizes on food labels are not always the same as those of the USDA Food Patterns
D)Serving sizes must be listed in common household measures,such as cups,or metric measures,such as milliliters,but not both

Question 77

Which of the following nutrients would be supplied in much greater amounts from whole-grain bread versus enriched bread?

A)Zinc
B)Folate
C)Riboflavin
D)Thiamin

Question 78

Which of the following is NOT a feature of serving size information on food labels?

A)Serving sizes for solid foods are expressed in both ounces and grams
B)Small bags of individually wrapped food items must contain only one serving
C)Serving sizes on food labels are not necessarily the same as those of MyPlate
D)For a given product,the serving size is the same,no matter how large the package

Question 79

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

A)Salt
B)Sugar
C)Cornstarch
D)Wheat flour

Question 80

Textured vegetable protein is usually made from

A)soybeans.
B)corn stalks.
C)a mixture of legumes.
D)cruciferous vegetables.