Deck 2: Nutritional Assessmendietary Planning

Question 1

As a registered dietitian, you want to better understand the typical eating patterns of your client. Therefore, you plan to administer a:

A)24-hour recall.
B)food frequency questionnaire.
C)dietary record.
D)physical exam.

Answer 1

food frequency questionnaire.

Question 2

Mrs. Jones is recovering from gastric bypass surgery, and as a result has become deficient in a number of nutrients. Which type of malnutrition is Mrs. Jones experiencing?

A)Primary
B)Secondary
C)Post-surgical
D)Multiple state

Answer 2

Secondary

Question 3

Undernutrition and overnutrition both are examples of

A)malnutrition.
B)nutritional deficiency.
C)nutritional toxicity.
D)overconsumption.
E)underconsumption.

Answer 3

A

Question 4

Of the following, which would be considered a symptom?

A)Loss of appetite
B)Swollen ankles
C)Skin rash
D)Difficulty breathing

Question 5

A physical examination during nutritional assessment is considered a(n)

A)anthropometric measurement.
B)biochemical assessment.
C)clinical assessment.
D)dietary assessment.

Question 6

A measurement, such as in blood or urine, that reflects a nutrient’s function is termed:

A)an anthropometric marker.
B)a biological marker.
C)a clinical marker.
D)a physical marker.

Question 7

A blood glucose level is an example of which of the following measures?

A)Anthropometric
B)Biochemical
C)Clinical
D)Dietary

Question 8

Clinical assessment to determine a person’s nutritional status would include which of the following?

A)Height and weight
B)Blood and/or urine sample
C)Diet history
D)Medical history

Question 9

If a person had an iron deficiency because of an inadequate intake of iron-rich foods, which type of malnutrition could this be classified as?

A)Combination-state malnutrition
B)Primary malnutrition
C)Secondary malnutrition
D)Protein malnutrition

Question 10

A _____ is a retrospective dietary assessment method which asks a person to quantify how often and in what amounts they eat or drink a specific food over a period of time.

A)7-day diet record
B)24-hour recall
C)diet history
D)food frequency questionnaire

Question 11

Estimates of physical aspects of the body such as body composition are categorized as _____ measurements.

A)anthropometric
B)biochemical
C)clinical
D)dietary

Question 12

Nutritional status assessment includes:

A)dietary assessment.
B)clinical assessment.
C)biochemical assessment.
D)anthropometric assessment.
E)All of the above

Question 13

Which method of assessing dietary intake is most accurate and requires food and beverages to be recorded as they are consumed?

A)diet record
B)24-hour recall
C)diet history
D)food frequency questionnaire

Question 14

Height and weight are examples of which type of measurements?

A)Anthropometric
B)Biochemical
C)Clinical
D)Dietary

Question 15

Which of the following is not true about diet records?

A)Food portion sizes must be estimated using standard household measurements (such as tablespoons or cups) or weighed prior to consumption
B)Food records may be conducted by medical professionals or as self-assessments
C)A food record's accuracy depends on the individual's memory
D)Food records should be kept for 3 days, one which should be a weekend day

Question 16

An example of a prospective method of dietary assessment would be a:

A)24-hour recall.
B)food frequency questionnaire.
C)diet history.
D)3-day diet record.

Question 17

“Skin and bone appearance” would reflect which of the following forms of nutritional status assessment?

A)Anthropometric
B)Biochemical
C)Clinical
D)Dietary

Question 18

Which of the following measures body fat distribution?

A)Head circumference
B)Waist and hip circumferences
C)Mid-arm muscle circumference
D)Frame size

Question 19

An estimate of your ______the proportions of lean tissue, body fat, water, and mineral (bone) mass, can help determine your nutritional status.

A)body weight
B)body height
C)body composition
D)body mass index

Question 20

Overconsumption of a nutrient resulting in dangerous effects is termed:

A)overload.
B)obesity.
C)nutritional excess.
D)nutritional toxicity.

Question 21

The _____ for a particular nutrient is the intake value thought to meet the requirement of half the healthy individuals of the same gender who are in a particular stage of life.

A)Estimated Average Requirement (EAR)
B)Recommended Dietary Allowance (RDA)
C)Recommended Daily Allowance (RDA)
D)Adequate Intake Level (AI)

Question 22

A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. She is consuming less than the RDA for nutrient x. Her intake for that nutrient is:

A)probably inadequate.
B)possibly inadequate.
C)probably adequate.
D)more than adequate.
E)None of the above

Question 23

An example of a nutrient with an AI instead of an RDA is:

A)sodium.
B)vitamin A.
C)folate.
D)iron.

Question 24

_____ are meant to be used as nutrient intake goals for individuals, because they were based on experimentally documented intake levels of a nutrient that seemed to maintain adequate nutritional status in healthy people.

A)Estimated Average Requirements (EARs)
B)Recommended Dietary Allowances (RDAs)
C)Adequate Intakes (AIs)
D)Estimated Energy Requirements (EERs)

Question 25

The _____ provide limits for those who take supplements or consume large amounts of fortified foods.

A)Estimated Average Requirements (EARs)
B)Tolerable Upper Intake Levels (ULs)
C)Adequate Intakes (AIs)
D)Recommended Dietary Allowances (RDAs)

Question 26

A nutrienis ____is the amount of a nutrient that must be consumed to prevent deficiencies; it is determined by a person’s nutritional needs based on a host of factors such as sex, age, physical activity, and genetics.

A)status
B)requirement
C)adequacy
D)intake

Question 27

The _____ for a particular nutrient is the daily dietary intake level considered sufficient to meet the nutrient requirements of nearly all healthy individuals (about 97%) of the same gender who are in a particular stage of life.

A)Estimated Average Requirement (EAR)
B)Tolerable Upper Intake Level (UL)
C)Adequate Intake (AI)
D)Recommended Dietary Allowance (RDA)

Question 28

If intake of a nutrient in the diet falls below the AI, then:

A)more information is needed to determine the adequacy of diet.
B)the diet is inadequate.
C)the diet is poor.
D)the diet is probably adequate.

Question 29

Which agency established the Dietary Reference Intakes (DRIs) for macronutrients?

A)United States Department of Agriculture (USDA)
B)Institute of Medicine (IOM)
C)Food and Drug Administration (FDA)
D)Health and Human Services Organization (HHSO)

Question 30

When scientific evidence was insufficient to establish an EAR and thus accurately set an RDA, the DRI committee derived a(n) _____ instead.

A)Estimated Average Requirement (EAR)
B)Tolerable Upper Intake Level (UL)
C)Adequate Intake (AI)
D)Recommended Dietary Allowance (RDA)

Question 31

The EARs are very useful in research settings for evaluation of whether a group of people is likely to be consuming adequate amounts of a nutrient. Therefore, it is _____ to use the EAR values as recommended goals for dietary intake of an individual.

A)appropriate
B)inappropriate
C)recommended
D)required

Question 32

Only 50% of healthy individuals will have their physiological needs met at which level of intake?

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

Question 33

You are a sophomore in college and are calculating your EER. Your activity level has decreased significantly since your freshman year. You would expect your current EER to be _____ when compared to your freshman year.

A)higher
B)lower
C)no different

Question 34

What method is considered easy to use should you wish to determine the micronutrient, macronutrient, and energy (calorie) content of your diet?

A)Food composition tables
B)Computerized nutrient databases
C)Dietary Reference Intakes
D)Nutrition Fact labels

Question 35

If intake of a nutrient is between the EAR and the RDA, then it:

A)could be reduced.
B)should probably be increased.
C)is adequate.
D)is more than adequate.

Question 36

What were the first dietary standards published in 1943 by the National Academy of Sciences called?

A)Reference Daily Intakes (RDIs)
B)Reference Dietary Intakes (RDIs)
C)Recommended Dietary Allowances (RDAs)
D)Recommended Daily Allowances (RDAs)

Question 37

A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. She is consuming less than the EAR for nutrient x. Her intake for that nutrient is:

A)probably inadequate.
B)possibly inadequate.
C)probably adequate.
D)more than adequate.
E)None of the above

Question 38

A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. She is consuming more than the RDA, yet less than the UL, for nutrient x. Her intake for that nutrient is:

A)probably inadequate.
B)possibly inadequate.
C)probably adequate.
D)more than adequate.
E)None of the above

Question 39

The RDAs were originally designed primarily to:

A)prevent nutrient deficiencies.
B)reduce risk of chronic disease.
C)correct nutrient deficiencies.
D)prevent overnutrition.

Question 40

"_____" is a term used to describe a set of four groups of values: EARs, RDAs, AIs, and ULs.

A)Daily Reference Intakes (DRIs)
B)Dietary Reference Intakes (DRIs)
C)Reference Daily Intakes (RDIs)
D)Reference Dietary Intakes (RDIs)

Question 41

The 2010 Dietary Guidelines for Americans emphasize four key concepts. Which of the following is not one of them?

A)Reduce calories to maintain weight
B)Reduce certain food and food components
C)Increase certain foods and nutrients
D)Build healthy eating patterns

Question 42

Energy requirements for individuals are influenced by

A)age and gender.
B)weight and height.
C)level of physical activity.
D)a and b
E)all of the above

Question 43

To determine personal energy requirements, you can calculate your _____,which has been published as part of the DRI and designed for this purpose.

A)Estimated Energy Requirement (EER)
B)Basal Energy Expenditure (BEE)
C)Total Resting Energy Expenditure (TEE)
D)Personal Energy Expenditure (PEE)

Question 44

How many Food Patterns were developed by the USDA to correspond to the energy intake levels on which MyPlate was based?

A)8
B)10
C)12
D)14

Question 45

Which organization publishes both the Dietary Guidelines for Americans and the MyPlate graphic?

A)American Dietetic Association (ADA)
B)Food and Drug Administration (FDA)
C)World Health Organization (WHO)
D)United States Department of Agriculture (USDA)

Question 46

How often are the Dietary Guidelines for Americans revised?

A)Every year
B)Every 3 years
C)Every 5 years
D)Every 10 years

Question 47

What is the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates, as a percentage of total energy?

A)40%-60%
B)45%-60%
C)45%-65%
D)50%-65%

Question 48

If the results of a nutritional analysis revealed an inadequate intake of calcium, vitamin D, and protein, increased intakes of which one of the following food groups, by itself, could help correct this situation?

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

Question 49

Which one of the following food items would have the highest nutrient density for calcium?

A)Skim milk
B)1% milk
C)2% milk
D)Whole milk

Question 50

Which of the following physical activity factors would be appropriate to use when calculating the EER for a sedentary man and/or woman?

A)1.0
B)1.11
C)1.25
D)1.48

Question 51

The Dietary Guidelines recommend that individuals control their calorie intake by which of the following methods?

A)Increasing intake of whole grains
B)Increasing consumption of fruits and vegetables
C)Reducing intake of sugar-sweetened beverages
D)Monitoring calorie intake from alcoholic beverages
E)All of the above

Question 52

During the depression era the focus of the USDA’s food guide was to recommend:

A)high-fat foods such as milk, peanuts, and cheese.
B)carbohydrate foods such as breads and cereals.
C)garden-fresh foods such as fruits and vegetables.
D)high-sugar foods such as cake, pie, and cookies.

Question 53

Which one of the following food items is the most nutrient dense?

A)Fresh peaches
B)Canned peaches in syrup
C)Peach pie
D)Peach preserves

Question 54

Which one of the following food groups is a major source of B vitamins?

A)Grains
B)Vegetables
C)Fruits
D)Dairy products

Question 55

At breakfast Jane makes sure she gets as many nutrients as she can for every calorie she consumes. Jane’s breakfast would be considered:

A)low calorie.
B)nutrient dense.
C)high calorie.
D)well balanced.

Question 56

You want to choose the most nutrient-dense food to improve your vitamin C intake. You are deciding between ¾ cup of fresh orange juice (84 kcal, 93 mg vitamin C), 1 cup of fresh pink grapefruit juice (96 kcal, 94 mg of vitamin C), and 1 cup canned apple juice (117 kcal, 2 mg vitamin C). Which is the best choice?

A)Orange juice
B)Grapefruit juice
C)Apple juice
D)All are equal

Question 57

What is the term for the succession of federally supported recommendations designed to provide guidelines for dietary planning?

A)Dietary Guidelines
B)Basic 4
C)Food Guides/Food Patterns
D)Meal Planning

Question 58

When did the USDA begin publishing nutritional recommendations for Americans?

A)1849
B)1894
C)1943
D)1961

Question 59

The 2010 Dietary Guidelines identified several “nutrients of concern” that are known to be somewhat lacking in the American diet. They are:

A)iron, calcium, phosphorus, and zinc.
B)iron, calcium, vitamin D, and vitamin A.
C)potassium, dietary fiber, calcium, and vitamin D.
D)potassium, dietary fiber, phosphorus, and vitamin D.

Question 60

A female college student who weighs 110 lbs would weigh _____ kilograms.

A)43
B)45
C)50
D)55

Question 61

The type of beverage most commonly consumed by U.S. adults contains:

A)sugar and water (i.e., regular soda).
B)caffeine and fat (i.e., coffee latte).
C)sugar and electrolytes (i.e., sports drink).
D)alcohol (i.e., beer, wine, hard liquor).

Question 62

A food product that claims to be “low in fat” must contain _____ gram(s) of fat or less per serving.

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

Question 63

The regulation of nutrition labeling for foods was established by in 1973 by the _____.

A)USDA
B)FDA
C)HHS
D)WHO

Question 64

How often are Healthy People documents published?

A)Every year
B)Every 3 years
C)Every 5 years
D)Every 10 years

Question 65

Which of the following represent recommended intakes of nutrients based specifically on a 2,000- and a 2,500-kcalorie diet?

A)RDI
B)DRI
C)DV
D)RDA

Question 66

You are comparing two varieties of fudge-striped cookies. The regular cookies provide 150 kcal per serving. In order for the “light” cookies to be labeled with the claim “reduced calorie,” they must contain _____ or fewer calories per serving.

A)113
B)75
C)37
D)25

Question 67

A claim that can legally be included on a food’s packaging to describe a specific, scientifically supported health benefit is called a _____ claim.

A)nutrient content
B)health benefit
C)regular health
D)qualified health

Question 68

MyPlate, a mealtime visual, illustrates daily intakes of the four food groups proportionately on the plate with dairy intake represented by the round glass or bowl on the upper right periphery of the plate. Which one of the following food groups should make up half your plate?

A)Vegetables and Grains
B)Meat and Grains
C)Fruits and Vegetables
D)Protein and Dairy

Question 69

What icon appearing in the MyPlate graphic represents dairy products?

A)Red wedge
B)Blue circle
C)Yellow circle
D)Green wedge

Question 70

Which of the following nutrients is not required on the Nutrition Facts panel?

A)Total fat
B)Saturated fat
C)Sodium
D)Potassium

Question 71

If one serving of cereal provides 67% of an “average” person’s DV for vitamin C, how much vitamin C does one serving of cereal contain?

A)20 mg
B)30 mg
C)40 mg
D)50 mg

Question 72

Suppose you are a registered dietitian working for a food manufacturer. By law the label that you are working on for a new product must include the:

A)product picture.
B)product name and place of business.
C)product net weight and ingredient content.
D)a and b
E)b and c

Question 73

How many Calories per day are typically supplied in the U.S. diet by low-nutrient dense drinks?

A)120
B)160
C)240
D)320

Question 74

Based on a reference diet of 2,000 Calories, what percentage of the daily value (%DV) for carbohydrate is provided by a 1-cup serving of macaroni and cheese that contains 60 grams of carbohydrate per serving?

A)12
B)15
C)17
D)20

Question 75

Many topics and goals formulated for Healthy People 2020 are consistent with recommendations put forth in:

A)the 2010 Dietary Guidelines for Americans.
B)USDA's MyPlate guidance plan.
C)the Surgeon General's Report 2010.
D)the Dietary Reference Intakes (DRIs).

Question 76

_____ are statements concerning less well-established health benefits that have been ascribed to a particular food or food component.

A)Regular health claims
B)Qualified health claims
C)Nutrient content claims
D)Nutritional benefit claims

Question 77

The U.S. Department of Health and Human Services developed a set of overall health objectives for the nation. What is this document called?

A)Dietary Guidelines for Americans 2010
B)Healthy People 2020
C)Healthy Nation 2020
D)Surgeon General's Report 2010

Question 78

What reference values were created specifically for the Nutrition Facts label to give consumers a benchmark with which to compare nutrients?

A)Reference Values (RV)
B)Recommended Values (RV)
C)Daily Values (DV)
D)Dietary Values (DV)

Question 79

On a food label, the product’s ingredient contents are listed:

A)in alphabetical order.
B)with the most important nutrient sources first.
C)from most abundant to least abundant ingredient by weight.
D)from least abundant to most abundant ingredient by volume.

Question 80

The FDA- approved nutrient content claim “calorie free” means that a food product contains _____ kcalories (Calories) per serving.

A)0
B)< 5
C)< 10
D)< 25