Deck 9: Making Wise Choices in the Nutrition

Question 1

Not a factor affecting food choices.

A) Age-old traditions
B) Convenience and availability
C) BMI
D) Age

Answer 1

BMI

Question 2

Pleasure associated with taste, texture, and aroma.

A) Basic physiologic response
B) Learned within a perceptual and cultural context
C) Attained through trial and error
D) Is based on genetics

Answer 2

Learned within a perceptual and cultural context

Question 3

Large-scale epidemiological studies have linked __________ to dietary practices.

A) many forms of cancer
B) smoking
C) daily exercise patterns
D) stress management techniques

Answer 3

many forms of cancer

Question 4

Umami.

A) One of the five basic taste categories
B) Relates to a foods consistency
C) Method of preparing meat
D) Type of farming

Question 5

Taste intimately links to.

A) Visual sensations
B) Gastric secretions
C) Olfactory sensations
D) Food color

Question 6

Regulates food product advertising in various media and pursues legal action against manufacturers who advertise unsubstantiated claims or use deceptive ads.

A) Federal Trade Commission
B) Bureau of Alcohol, Tobacco, and Firearms
C) Food and Drug Administration
D) U.S. Department of Agriculture

Question 7

Consumers must recognize that quality control for dietary supplements __________.

A) is virtually nonexistent
B) is very strict
C) is comparable to that for pharmaceuticals
D) only applies to synthetic supplements

Question 8

Gustation.

A) Pleasure response
B) Taste
C) INQ
D) Supercharged

Question 9

Deals with farm and foreign agricultural services; food, nutrition, and consumer services; food safety; marketing and regulatory programs; natural resources; and environment.

A) FTC
B) FDA
C) CFSAN
D) USDA

Question 10

Basis for reporting each food's nutrient contents.

A) Quantity
B) Serving size
C) Portion size
D) Proper dose size

Question 11

Reclassified vitamin, mineral, enzymes, hormones, botanicals, and herb supplements as foods, not drugs.

A) Food Safety Act
B) Fair Advertising Act
C) Dietary Supplement Health and Education Act
D) Dietary Health Act

Question 12

About 2000 flavoring agents and 200 coloring agents are included on a list of additives known as __________.

A) GRAS
B) RDI
C) ESSDI
D) RDA

Question 13

The quantity of a specific nutrient per 100 grams of the food or per 1000 kilocalories of that food.

A) Nutrient index
B) Nutrient load
C) Nutrient density
D) Nutritional quality

Question 14

Taste, cost, nutritional value.

A) Factors that affect food chooses
B) Factors the FDA considers when evaluating food efficacy
C) Most important factors that determine a foods INQ rating
D) Primary factors in ethnic food choices

Question 15

The FDA regulates the __________ of biologicals such as insulin and vaccines.

A) proper doses
B) expiration/shelf-life
C) proper handling
D) purity and effectiveness

Question 16

To ensure that alcohol beverage labels do not contain misleading information and adhere to regulatory mandates, the __________ examines all label applications for approval.

A) USDA
B) RDA
C) ATF
D) FTC

Question 17

The __________ represents the federal government's statement of nutrition policy, formed by a consensus of scientific and medical professionals.

A) MyPlate.gov
B) Dietary Guidelines for Americans
C) National Nutrition Guide
D) Diet Quality Index

Question 18

The nutrition panel of a food label must include all of the following except __________.

A) dietary fiber
B) cholesterol
C) calories from protein
D) total fat

Question 19

The Daily Reference Value (DRV) on the nutrition panel of the new food label is based on __________.

A) total fat intake
B) a 2000-kilocalories diet
C) a 3000-kilocalories diet
D) total carbohydrate intake

Question 20

"Low calorie" on the new food label means fewer than __________ calories per serving.

A) 5
B) 10
C) 40
D) 80

Question 21

"Fat-free" on the new food label means fewer than __________ gram(s) of fat per serving.

A) 0.2
B) 0.5
C) 0.75
D) 1

Question 22

"Low fat" on the new food label means fewer than __________ grams of fat per serving.

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

Question 23

"Low cholesterol" on the new food label means __________ milligrams or less per serving.

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

Question 24

"High" on the new food label means the food contains __________ or more of the daily value.

A) 5%
B) 10%
C) 15%
D) 20%

Question 25

"Good source" on the new food label means the food contains __________ of the daily value.

A) 10% or more
B) 7% to 9%
C) 80% or more
D) 40% or more

Question 26

An Index of Nutritional Quality (INQ) rating above __________ denotes that a food represents an excellent source of a specific nutrient.

A) 1
B) 2
C) 6
D) 12

Question 27

A "Supplement Facts" panel must contain all of the following except:

A) serving size determined by manufacturer's recommendation for daily consumption at one occasion
B) if a botanical, where the plant was harvested
C) if a botanical, the part of the plant identified by common name
D) the list of all dietary ingredients

Question 28

Which of the following allergens must be listed on a food panel?

A) Milk, eggs, sodium, soy, and peanuts
B) Milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts
C) Peanuts, shellfish, gluten, and eggs
D) Peanuts, sodium, gluten, potassium, shellfish, and tree nuts

Question 29

Sum of all free mono- and disaccharides.

A) Total carbohydrate
B) Polyunsaturated fat
C) Sugars
D) Monounsaturated fat

Question 30

Emissions from livestock can account for about __________ of global total GHGs.

A) 3%
B) 5%
C) 10%
D) 15%

Question 31

Aggregate nutrient density index.

A) An alternative to the INQ for rating a food's nutritional quality
B) Index to rate protein quality
C) Index to rate amount of sugar in a food
D) Index to rate amount of lipid in a food

Question 32

The Daily Value comprises what two sets of dietary standards?

A) Dietary Reverence Values (DRVs) and Recommended Daily Allowances (RDAs)
B) Daily Reference Values (DRVs) and Reference Daily Intakes (RDIs)
C) Recommended Daily Allowances (RDAs) and Adequate Intakes (AIs)
D) Adequate Intakes (AIs) and Reference Daily Intakes (RDIs)

Question 33

Reference number of calories for determining the DRVs for a nutrient.

A) 2000 kilocalories
B) 2500 kilocalories
C) 3000 kilocalories
D) 3500 kilocalories

Question 34

Hunger-obesity paradox.

A) The obese is always hungry due to physiological factors.
B) Hunger and obesity are not related.
C) The obese are always hungry due to psychological factors.
D) Hunger and obesity in the same person or group can be explained by the increased lipid content of food eaten when the person lacked adequate financial resources to purchase more healthful foods.

Question 35

Differences between vegetarians and nonvegetarians in terms of protein consumption.

A) About the same
B) Vegetarians always higher
C) Vegetarians always lower
D) Vegetarians always lower by a factor of 3

Question 36

Which of the following is the primary goal of food advertising?

A) To promote healthy lifestyle choices
B) To create, alter, and shape perceptions
C) To encourage participation in food safety
D) To educate consumers

Question 37

Which of the following is the mission of the Center for Food Safety and Applied Nutrition (CFSAN)?

A) To enforce a variety of federal antitrust and consumer protection laws
B) To ensure that the food supply remains safe, nutritious, and wholesome
C) To regulate the use and sales of tobacco, alcohol, and firearms
D) All of the above

Question 38

The areas of responsibility for the CFSAN do not include:

A) cosmetics and colors
B) food labeling
C) plant and dairy foods and beverages
D) meat products

Question 39

Dietary supplement definition.

A) A product taken by mouth that contains a dietary ingredient intended to supplement the diet
B) A product taken by mouth that has been proven to be beneficial to health
C) A product taken by mouth that contains vitamins and minerals that decrease the risk for disease
D) A product taken by mouth that contains plant extracts scientifically proven to benefit health

Question 40

Under the Dietary Supplement Health and Education Act, the FDA approval requires proof of all of the following except __________.

A) purity
B) ingredient origin
C) safety
D) effectiveness

Question 41

Antioxidant on a food label.

A) 50% or less of the established Reference Daily Intake for a vitamin or mineral
B) A nutrient that has been proven to prevent the development of cancer
C) 100% or more of the established Reference Daily Intake for a vitamin or mineral
D) A nutrient for which scientific evidence has shown that it inactivates free radicals

Question 42

Dietary supplements.

A) Need not meet the same quality control for purity and potency as pharmaceuticals, allowing for considerable variation in compound concentration
B) Must meet the same quality control for purity and potency as pharmaceuticals
C) Does not require any federal oversight
D) Must be approved by USDA prior to sale

Question 43

The term fresh as defined by the FDA.

A) A food that has been preserved
B) A food that was fresh before processing
C) A food that is raw or unprocessed
D) A food that was manufactured using raw ingredients

Question 44

Additives include all of the following except __________.

A) flavoring agents
B) emulsifiers
C) bleaches
D) pesticides

Question 45

Criteria for health claims for nutrients or foods.

A) Must state the degree of disease risk reduction by consuming the nutrient or food
B) Must be phrased so consumers understand the relationship between the nutrient and the disease
C) Must be written in scientific medical terminology
D) Must state that there is a definite link between the nutrient or food and disease risk reduction

Question 46

The ingredient list on a food label.

A) Represents each ingredient's listing in descending order of predominance by weight
B) Represents each ingredient's listing in descending order of predominance by volume
C) Represents each ingredient's listing in descending order of predominance by number of grams
D) Can use abbreviations on the label

Question 47

On a food label, you read the following: "Ingredients: Pinto Beans, Water, Salt, Spices"; which of these ingredients would contain the highest amount?

A) Pinto beans
B) Water
C) Salt
D) Spices

Question 48

On a food label, you read the following: "Ingredients: Pinto Beans, Water, Salt, Spices"; which of these ingredients would contain the lowest amount?

A) Pinto beans
B) Water
C) Salt
D) Spices

Question 49

What nongovernmental agency publishes information about a variety of food- and health-related topics, including analyses of menu items from different ethnic eateries?

A) Food and Drug Administration (FDA)
B) Center for Science in the Public Interest (CSPI)
C) ConsumerLab
D) Center for Food Safety and Applied Nutrition

Question 50

A recognized, approved health claim.

A) Insoluble fiber and risk of chronic kidney disease
B) Soluble fiber from certain foods and risk of coronary heart disease
C) Dietary cholesterol and risk of chronic kidney disease
D) Fiber-containing grains and chronic kidney disease

Question 51

In all cases, the new food label lists amounts per __________.

A) 1 gram
B) package
C) 1 serving
D) 1 kg body weight

Question 52

RDIs have been established for the following nutrients except __________.

A) vitamin C
B) iron
C) copper
D) sulfur

Question 53

What two organizations work together to help consumers choose more healthful diets and offer an incentive to food companies to improve the nutritional qualities of their products?

A) The Food and Drug Administration (FDA) and the Food Safety and Inspection Service (FSIS)
B) The Federal Trade Commission (FTC) and the Food and Drug Administration (FDA)
C) The Food Safety and Inspection Service (FSIS) and the Federal Trade Commission (FTC)
D) The U.S. Department of Agriculture (USDA) and the Federal Trade Commission (FTC)

Question 54

As part of the 2012 Affordable Care Act, the FDA now requires restaurants and similar retail food establishments with 20 or more locations to __________.

A) list calorie content information for standard menu items
B) list calorie content and amount of added sugar for all beverages
C) list amount of sodium and added sugar for all beverages
D) list lipid and protein amounts for standard menu items

Question 55

The average Chinese dinner contains more __________ than the daily requirements.

A) carbohydrate
B) protein
C) lipid
D) sodium

Question 56

What is the name of the Act from 1990 that defines commonly consumed dietary supplements in the marketplace in the form of capsules, tablets, liquids, or powders?

A) Nutrition Labeling and Education Act
B) The Act of Better Consumerism
C) The Dietary Supplement Act
D) Over-the-Counter Act

Question 57

Which of the following statements is true regarding additives that are placed on the generally recognized as safe (GRAS) list?

A) Substances placed on the list receive permanent approval.
B) Once a substance is placed on the list, it is not subject to review.
C) Additives on the list include emulsifiers, stabilizers, and thickeners.
D) The list is finalized, and no other additives can be placed on the list.

Question 58

Products containing a minimum of 70% organic ingredients can be labeled __________.

A) organic
B) made with organic ingredients
C) no genetically engineered components
D) no synthetic pesticides

Question 59

Appetite represents the desire to eat and is mainly associated with a __________.

A) psychological urge for a particular food
B) response to the body's central and peripheral system
C) craving for high-fat, high-sugar food
D) the physiological drive to eat

Question 60

The term "food insecurity" refers to foods that are __________.

A) nutritious and appealing that are unavailable due to a lack of economic resources
B) prone to tampering by terrorists
C) known to contain potential food allergens
D) known to cause food-borne illnesses

Question 61

What is the best way to describe the relationship between frequent fast-food consumption and athletes' food choices?

A) With careful food selection and portion control, it is possible to eat healthfully in fast-food restaurants.
B) Considering the quality of fast-food, it is not viable to eat healthfully at fast-food restaurants.
C) Dining in fast-food restaurants is likely to cause unwanted weight gain, elevated blood pressure and impaired athletic performance.
D) Athletes should resist the temptation to consume fast-food even if the person is hungry and there are no other food options available.

Question 62

"High potency" describes a nutrient in a food product (including dietary supplements) at 30% or more of the RDI established for that vitamin or mineral.

Question 63

The Nutrition Labeling and Education Act (NLEA) of 1990 requires food manufacturers to strictly adhere to regulations about what claims can and cannot be printed on food labels.

Question 64

The nutrition panel of the new food label must include the amount of lead, chromium, and zinc per serving.

Question 65

The term "high" can be used on a label if the food contains 20% or more of the Daily Value for a particular nutrient in a serving.

Question 66

The relationship between dietary fiber and reduced risk for cancer is among the health claims that were denied approval for food labels.

Question 67

The format for declaring nutrient content per serving on the nutrition panel of the new food label is as "percentage of the Daily Value."

Question 68

Food and drug companies underwrite the cost of publishing journal articles and research papers presented at conferences they frequently support.

Question 69

"Healthy" on the new food label implies a serving of the food must comply to low in total fat, low in saturated fatty acids, and limited cholesterol and sodium.

Question 70

With the exception of poultry and meat products, the FDA regulates what manufacturers state on food labels and the safety of cosmetics, medicines, medical devices, and feed and drugs for pets and farm animals.

Question 71

Manufacturers of dietary supplements must provide research to prove their products' safety and effectiveness.

Question 72

An INQ rating of less than 1.0 indicates that a food provides an adequate source for a specific nutrient.

Question 73

A list of additives generally recognized as safe (GRAS) currently includes about 2000 flavoring agents and 200 coloring agents.

Question 74

The FDA regulates food product advertising in various media and pursues legal action against manufacturers who advertise unsubstantiated claims or use deceptive ads.

Question 75

The motivators for making food choices normally lie outside our conscious awareness.

Question 76

Portion sizes served in restaurants have gotten smaller in the last few years.

Question 77

The Index of Nutritional Quality (INQ) provides a comparison between the amount of carbohydrate and the amount of lipid contained within a food.

Question 78

The term nutrient density refers to the amount of saturated fat that is contained within a food.

Question 79

Food labels must indicate the amount of a nutrient in packaged foods. There is no requirement to list nutrient composition in foods sold over-the-counter or in restaurants.

Question 80

The ingredient list on a food label is the listing of each ingredient in descending order based on how much each ingredient contributes to the overall caloric content of a food.