Deck 2: Tools for Healthy Eating

Question 1

The relationship of one food entity to another in the diet is called

A) moderation.
B) proportionality.
C) variety.
D) personalization.

Answer 1

B

Question 2

The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group is called the

A) EAR.
B) AI.
C) UL.
D) RDA.

Answer 2

A

Question 3

According to MyPlate, how many cups of fat- free or low- fat milk, or their equivalent, should be consumed daily for all calorie levels?

A) 3
B) 4
C) 1
D) 2

Answer 3

A

Question 4

Which of the following pieces of information is not required on a standard food label?

A) a nutrient content claim
B) the name and address of the manufacturer or distributor
C) the net weight of the food
D) a list of ingredients in the food

Question 5

A food guidance system released by the USDA that depicts five food groups using the familiar mealtime visual of a place setting is called

A) MyPlate.
B) the DASH diet.
C) the Food Circle.
D) MyPyramid.

Question 6

Which of the following was developed out of concern over the incidence of overnutrition among Americans?

A) Dietary Guidelines for Americans
B) Dietary Reference Intakes (DRIs)
C) Estimated Average Requirement (EAR)
D) Acceptable Macronutrient Distribution Ranges (AMDR)

Question 7

The measure of nutrients per calorie is known as

A) proportionality.
B) nutrient density.
C) a food guidance system.
D) energy density.

Question 8

Which of the following is not a MyPlate tip for making food choices?

A) Go lean with protein.
B) Move away from milk.
C) Make half your grains whole.
D) Vary your veggies.

Question 9

Which of the following does not need to be listed on a food label?

A) vitamin C content
B) iron content
C) vitamin D content
D) calcium content

Question 10

The highest amount of a nutrient that can be consumed without likely harm in a group of individuals of a similar age is the

A) Tolerable Upper Intake Level (UL).
B) Recommended Dietary Allowance (RDA).
C) Dietary Reference Intakes (DRI).
D) Adequate Intake (AI).

Question 11

According to MyPlate, which of the following foods would be considered low in nutrient density?

A) nonfat yogurt
B) fruit drinks
C) carrots
D) lean meat

Question 12

Which of the following substances is not included in a food label?

A) polyunsaturated fat
B) dietary fiber
C) trans fat
D) sugars

Question 13

Having a diet made of many different foods is known as a

A) moderate diet.
B) balanced diet.
C) varied diet.
D) paleo diet.

Question 14

The specific amounts of each nutrient that an individual needs to consume to maintain good health, prevent chronic diseases, and avoid unhealthy excesses are known as the

A) UL.
B) DRIs.
C) EAR.
D) AI.

Question 15

According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of your daily calories should be provided by carbohydrates?

A) 45 to 65 percent
B) 20 to 45 percent
C) 5 to 25 percent
D) 40 to 70 percent

Question 16

The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group is known as the

A) Dietary Reference Intakes (DRIs).
B) Recommended Dietary Allowance (RDA).
C) Adequate Intake (AI).
D) Estimated Average Requirement (EAR).

Question 17

Which of the following statements is not a structure/function claim?

A) Fiber maintains regularity.
B) The soluble fiber in beans can help you lower your cholesterol.
C) Calcium builds strong bones.
D) Antioxidants help support a healthy immune system.

Question 18

According to MyPlate, half of your plate should be devoted to which food group?

A) grains
B) vegetables and fruits
C) oils
D) protein

Question 19

Which of the following do not have Acceptable Macronutrient Distribution Ranges (AMDR)?

A) proteins
B) carbohydrates
C) vitamins
D) fats

Question 20

Which of the following quantities are reference levels that are used only on food labels?

A) Dietary Reference Intakes
B) Recommended Dietary Allowances
C) Daily Values
D) Estimated Average Requirements

Question 21

A claim that links dietary fat and cancer is a(n)

A) health claim based on authoritative statements.
B) qualified health claim.
C) authorized health claim.
D) nutrient content claim.

Question 22

Which of the following is not the preferred way of preparing meat and poultry?

A) grilling
B) frying
C) baking
D) broiling

Question 23

The current Nutrition Facts panel always lists the Daily Values for vitamin C and vitamin A.

Question 24

According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of your daily calories should be provided by fat?

A) 10 to 35 percent
B) 20 to 35 percent
C) 45 to 65 percent
D) 5 to 20 percent

Question 25

According to MyPlate, how many cups from the vegetable group should a moderately active female who needs 2,000 calories daily consume?

A) 3.5
B) 1
C) 2.5
D) 4

Question 26

In what order are ingredients listed on a food label?

A) in random order
B) liquids first, then solids
C) in descending order by weight
D) in alphabetical order

Question 27

A food label claims that the food is a "good source of vitamin C." This means that the food

A) provides 10 to 19 percent of the Daily Value for vitamin C.
B) has vitamin C in it, but the amount is undetermined.
C) provides 50 percent of the Daily Value for vitamin C.
D) provides more than 20 percent of the Daily Value for vitamin C.

Question 28

A food is considered high in a nutrient if it provides

A) 15 percent or more of the Daily Value.
B) 5 percent or more of the Daily Value.
C) 10 percent or more of the Daily Value.
D) 20 percent or more of the Daily Value.

Question 29

When estimating portion size, a woman's fist is about

A) two cups of pasta or vegetables.
B) a quarter cup of pasta or vegetables.
C) one cup of pasta or vegetables.
D) a half cup of pasta or vegetables.

Question 30

If one cup of reduced- fat milk provides 8 percent of your Daily Value for fat, this means that

A) 8 percent of the calories in the milk are from saturated fat.
B) one cup of milk provides 8 percent of the total fat allowed for the day.
C) one cup of milk provides 8 percent of the total calories allowed for the day.
D) 8 percent of the calories in the milk are from fat.

Question 31

The highest amount of a nutrient that can be consumed daily without likely causing harm is referred to as the

A) EAR.
B) AI.
C) UL.
D) RDA.

Question 32

The approximate amount of a nutrient that individuals in a similar age and gender group should consume to maintain good health is called the

A) EAR.
B) AI.
C) UL.
D) RDA.

Question 33

Which of the following compounds found in tomatoes may reduce the risk of prostate cancer?

A) lycopene
B) probiotics
C) anthocyanins
D) beta- glucan

Question 34

According to the Dietary Guidelines for Americans, 2010, an adult woman should consume no more than how many alcoholic drinks per day?

A) 0- 1
B) 0- 2
C) 4- 5
D) 3- 4

Question 35

According to MyPlate, how many servings from the grain group should a moderately active female who needs 2,000 calories daily consume?

A) 3
B) 4
C) 5
D) 6

Question 36

According to the Dietary Guidelines for Americans, 2010, what should be the daily sodium intake for a healthy person?

A) less than 2,200 mg
B) more than 2,600 mg
C) less than 2,300 mg
D) more than 2,300 mg

Question 37

Which of the following types of health claims is based on evidence that is still emerging?

A) authorized health claims
B) qualified health claims
C) structural/functional claims
D) health claim based on authoritative statements

Question 38

MyPlate is a food guidance system that illustrates the recommendations in the Dietary Guidelines for Americans, 2010 and reinforces the important concepts of

A) variety, personalization, proportionality, and moderation.
B) meal planning, exchange lists, proportionality, and moderation.
C) meal planning, calorie counting, moderation, and exchange lists.
D) variety, healthful choices, proportionality, and food labels.

Question 39

The term fat- free on a food label is an example of a(n)

A) structure/function claim.
B) authorized health claim.
C) nutrient content claim.
D) qualified health claim.

Question 40

The average amount of a nutrient that meets the needs of 97 to 98 percent of the individuals in a similar group is called the

A) EAR.
B) AI.
C) UL.
D) RDA.

Question 41

The DRIs are listed on the Nutrition Facts panel to help consumers make wise choices.

Question 42

It is recommended that proteins comprise between 10 and 35 percent of your daily caloric intake.

Question 43

Phytochemicals are found in plant- based foods, whereas zoochemicals are found in animal- based foods.

Question 44

Nutrient density refers to the amount of nutrients a food contains in relationship to the number of calories it contains.

Question 45

You should eat equal proportions of fruits, grains, vegetables, protein, and dairy every day.

Question 46

Mixed dishes such as hamburgers and pizza a major sources of solid fats in the diets of Americans.

Question 47

Eating breakfast provides more energy throughout the day and results in the consumption of fewer calories.

Question 48

The Dietary Reference Intakes (DRIs) are issued by the Food and Drug Administration.

Question 49

The Daily Nutrients listed on the Nutrition Facts panel of a product are general reference levels for those nutrients.

Question 50

The ingredients on a food label are listed in alphabetical order.

Question 51

A food labeled "calorie free" must have zero calories.

Question 52

If a serving of a food provides 15 percent or more of the DV, it is considered high in that nutrient.

Question 53

A "reduced fat" cookie must have at least 25 percent less fat per serving than the original version of the cookie.

Question 54

The Daily Value for protein is not listed on most labels.

Question 55

A qualified health claim is less well established than an authorized health claim.

Question 56

The Daily Values listed on the food label are based on a 1,500- calorie diet.

Question 57

The most recent food guidance system released by the USDA for American consumers is MyPyramid.

Question 58

The higher the consumption above the UL, the higher the risk of toxicity.

Question 59

Whole milk is more nutrient dense than skim milk.

Question 60

The claim "calcium builds strong bones" is an example of a health claim.

Question 61

The AMDRs are ranges set for carbohydrates, fats, and proteins.

Question 62

A soup labeled "low sodium" would have less sodium than a food labeled "less sodium."

Question 63

Fat should comprise 25 to 35 percent of your daily intake of calories.

Question 64

An apple is an example of an energy- dense food.

Question 65

Explain how a person can be obese and malnourished at the same time.

Question 66

A person who is overnourished can also be malnourished.

Question 67

The three types of claims on food products are nutrient content claims, health claims, and structure/function claims.

Question 68

The substances in active cultures in fermented dairy products (such as yogurt) that may support intestinal health are antibiotics.

Question 69

Compounds in plant foods that have been shown to reduce the risk of certain diseases are called zoochemicals.

Question 70

The foundation of your diet should be calorie- rich foods with little solid fats and added sugars.

Question 71

Compounds in animal food products that are beneficial to human health are known as phytochemicals.

Question 72

For any given age group and gender, active people have a higher need for calories each day compared to sedentary people.

Question 73

A single serving of a functional food is enough to gain the beneficial effects of that food.

Question 74

The Estimated Energy Requirement (EER) is the amount of energy you need each day to maintain a healthy body weight and meet your caloric needs according to your age, gender, height, weight, and activity level.

Question 75

Oils are not represented on MyPlate because they should be eliminated entirely from our diets.

Question 76

A functional food is a food that has a positive effect on your health beyond providing basic nutrients.

Question 77

All foods with a health claim can also be marketed as functional foods.

Question 78

A food labeled "low in calories" has fewer calories than a food labeled "reduced calories."

Question 79

The ranges of intakes for the energy- containing nutrients are called the Acceptable Macronutrient Dietary Ranges.

Question 80

The definitions for the terms lean and extra lean are based only on the total fat content of the product.