Deck 2: Tools of a Healthy Diet

Question 1

To be defined as a "good" source of calcium,a food must contain

A) at least 5% of the Daily Value for calcium in 1 serving of the food.
B) at least 10% of the Daily Value for calcium in 1 serving of the food.
C) at least 50% of the Daily Value for calcium in 1 serving of the food.
D) at least 50% of the Daily Value for calcium in 2 servings of the food.

Answer 1

B

Question 2

Daily Values are based on which sets of dietary standards?

A) Reference Daily Intakes and Daily Reference Values
B) Recommended Dietary Allowances and Daily Reference Values
C) Reference Daily Intakes and Tolerable Upper Intake Levels
D) Recommended Dietary Allowances and Reference Daily Intakes

Answer 2

A

Question 3

Which dietary standard values vary with calorie intake?

A) Fat
B) Vitamin C
C) Calcium
D) Iron

Answer 3

A

Question 4

Which is required on a food package?

A) Name and address of the food manufacturer
B) Date and time of processing
C) Expiration date
D) Percent Daily Value for protein

Question 5

Which claims are NOT closely regulated by the Food and Drug Administration (FDA)?

A) Health claims
B) Structure/function claims
C) Nutrient content claims
D) All of the above

Question 6

If a can of soup provides 4 servings and has 100 kcal per serving,how many kcal are in the entire can?

A) 100
B) 200
C) 400
D) 800

Question 7

The nutrient standards used on Nutrition Facts panels are called

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

Question 8

Foods that provide a greater contribution to nutrient needs than calorie needs are said to be

A) empty calorie.
B) energy dense.
C) calorie dense.
D) nutrient dense.

Question 9

Which is true about the Dietary Reference Intakes (DRIs)?

A) They apply to people in Canada and the U.S.
B) They differ by age group.
C) They include Recommended Dietary Allowances and Tolerable Upper Intake Levels.
D) They were created by the Food and Nutrition Board.
E) All of these responses are true.

Question 10

Which Dietary Reference Intake (DRI)is set high enough to meet the needs of 97 to 98% of the population?

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

Question 11

Which Dietary Reference Intake (DRI)reflects average daily needs?

A) Adequate Intakes
B) Estimated Energy Requirements
C) Recommended Dietary Allowances
D) Tolerable Upper Intake Levels

Question 12

Tolerable Upper Intake Levels (ULs)are

A) the maximum daily intake level not likely to cause harmful effects.
B) based on intakes from only supplements and highly fortified foods.
C) nutrient intake goals.
D) set for all nutrients.

Question 13

The Recommended Dietary Allowances (RDAs)for nutrients are

A) the minimum amounts needed by an average 70-kg man.
B) twice as high as almost everyone needs.
C) average requirements for a population.
D) designed to meet the nutrient needs of 97 to 98% of individuals in a specific life stage.

Question 14

The reference calorie intake for calculating percent Daily Values on Nutrition Facts labels is

A) 1500 kcal.
B) 2000 kcal.
C) 2300 kcal.
D) 3000 kcal.

Question 15

Daily Reference Values are set for

A) fat and cholesterol.
B) sodium and potassium.
C) carbohydrate and protein.
D) All of these responses are correct.

Question 16

Food components that must be listed on the Nutrition Facts panel include

A) sugars, dietary fiber, and fluoride.
B) sugars, dietary fiber, and calcium.
C) sugars, dietary fiber, and monounsaturated fat.
D) sugars, calcium, and B-vitamins.

Question 17

Daily Values differ from Recommended Dietary Allowances in that Daily Values

A) are used on Nutrition Facts panels.
B) are not age-specific.
C) are not gender-specific.
D) All of these responses are correct.

Question 18

Dietary Reference Intakes (DRIs)values are for people who are

A) 1 to 4 years of age.
B) over 4 years of age.
C) over 19 years of age.
D) of all ages.

Question 19

An Adequate Intake (AI)is set for a nutrient when

A) too little research is available to establish an RDA.
B) the needs during pregnancy decline instead of increase.
C) the need for a nutrient depends on total calories eaten.
D) the nutrient has a high potential for being toxic.

Question 20

The AMDRs do NOT include estimates for intake of

A) essential fatty acids.
B) essential amino acids.
C) carbohydrate.
D) fat.

Question 21

What type of claim is "calcium builds strong bones and teeth"?

A) Structure/function claim
B) Health claim
C) Nutrient claim
D) Preliminary health claim

Question 22

For a health claim to be made about a food product,it must NOT contain more than

A) 19 g fat.
B) 70% carbohydrate.
C) 4 g saturated fat.
D) 120 mg cholesterol.
E) All of these choices are correct.

Question 23

According to the Dietary Guidelines for Americans,those who consume alcoholic beverages should do so in moderation.Which of the following statements is true?

A) A moderate intake is 1 or fewer servings per day for women.
B) Beer is not considered an alcoholic beverage because it is mostly water.
C) An average serving of red wine is 1.6 ounces per glass.
D) To be considered an alcoholic beverage, distilled spirits must be at least 180 proof.

Question 24

The Dietary Guidelines for Americans

A) provide a scientific basis for USDA's school lunch program.
B) provide a scientific basis for the Food Stamp Program.
C) are designed to reduce the risk of "killer" diseases.
D) All of these choices are correct.

Question 25

What counts as a cup in the dairy group?

A) 1 cup of ice cream
B) 1 cup of yogurt
C) 1 cup of cottage cheese
D) 1 cup grated cheese

Question 26

What eating behavior does MyPlate encourage?

A) Make half your plate vegetables.
B) Make half your plate grains.
C) Make at least half your grains whole grains.
D) Switch to fat-free or low-fat milk.
E) Both C and D.

Question 27

Nutrient databases can be used to determine

A) a food's energy density.
B) a food's nutrient density.
C) the nutrient content of your diet.
D) the nutrient content of the foods in a recipe.
E) All of these responses are appropriate uses of nutrient databases.

Question 28

Which is NOT a key behavior emphasized in MyPlate?

A) Balancing calories
B) Foods to increase
C) Disease prevention
D) Foods to reduce

Question 29

Factors that affect the amount of nutrients in foods include

A) farming conditions.
B) ripeness of plants when harvested.
C) cooking processes.
D) length of time food is stored.
E) All of these factors affect nutrient content of foods.

Question 30

Which counts as one cup of fruit?

A) Large banana
B) Small apple
C) Medium pear
D) All of the above

Question 31

Energy-dense foods are

A) high in calories.
B) high in water.
C) high in fiber.
D) high in volume.

Question 32

Two cups of lettuce salad would equal a cup from which MyPlate food group?

A) Free
B) Others
C) Vegetable
D) Salad

Question 33

MyPlate includes which food group?

A) Dairy
B) Vegetables
C) Protein foods
D) Fruits
E) All of the above

Question 34

According to the Dietary Guidelines for Americans,those who consume alcoholic beverages should do so in moderation.Which of the following statements is true?

A) A moderate intake is 1 or fewer servings per day for women.
B) Beer is not considered an alcoholic beverage because it is mostly water.
C) An average serving of red wine is 1.6 ounces per glass.
D) To be considered an alcoholic beverage, distilled spirits must be at least 180 proof.

Question 35

According to MyPlate,a mini bagel would represent _____ ounce(s)from the grains group.

A) 0.50
B) 1
C) 2
D) 3
E) 4

Question 36

MyPlate groups foods into _____ major categories.

A) 2
B) 3
C) 4
D) 5

Question 37

The Dietary Guidelines for Americans are designed to reduce the risk of

A) cancer.
B) cardiovascular disease.
C) obesity.
D) foodborne illness.
E) All of these responses are correct.

Question 38

Which is NOT a permitted health claim?

A) Diets with enough calcium may reduce risk of osteoporosis.
B) Diets low in sugar may reduce the risk of cancer.
C) Diets low in saturated fat and cholesterol may reduce the risk of cardiovascular disease.
D) None of these responses are permitted.

Question 39

When vitamins and/or minerals are added to a food product in amounts in excess of at least 10% above that originally present in the product,the food is designated as

A) light or lite.
B) organic.
C) imitation.
D) fortified.

Question 40

Which government agency publishes the Dietary Guidelines for Americans?

A) USDA
B) USDHHS
C) FDA
D) UDSA and USDHHS
E) FDA and USDA

Question 41

About half of the money Americans spend on food is used to buy foods prepared outside the home.

Question 42

A balanced diet is one that

A) includes foods from every food group in the recommended amounts.
B) includes different foods from each food group.
C) keeps portion sizes under control.
D) incorporates dietary supplements.

Question 43

Which nutrients are contributed by the protein foods group of MyPlate?

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

Question 44

According to MyPlate,four ounces of processed cheese equals ____ servings from the milk group.

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

Question 45

Reading food labels helps consumers

A) identify amounts of salt or sodium in the product.
B) determine the sugar content of the product.
C) determine amount and kind of fat in the product.
D) choose foods with dietary fiber.
E) All of these responses are correct.

Question 46

Which nutrients are contributed by the fruit group of MyPlate?

A) calcium
B) folate
C) zinc
D) protein

Question 47

Labeling laws require that ingredients in food products be listed on the container in descending order of their

A) calories.
B) nutrient density.
C) weight.
D) cost.

Question 48

Those who frequently eat at fast foods restaurants have an increased risk for obesity.

Question 49

The MyPlate vegetable group is divided into which subgroups?

A) Starchy vegetables, red & orange vegetables, and dark green vegetables
B) Dark green vegetables and other vegetables
C) Other vegetables, starchy vegetables, and red & yellow vegetables
D) Dark green vegetables, red & orange vegetables, starchy vegetables, beans and peas, and other vegetables

Question 50

Moderation in one's diet means that the diet

A) includes foods from every food group in the recommended amounts.
B) includes different foods from each food group.
C) keeps portion sizes under control.
D) incorporates dietary supplements.

Question 51

Mandatory labeling of foods is regulated by the

A) USDHHS.
B) FTC.
C) FDA.
D) GAO.

Question 52

Under the current law on nutrition labeling,the Nutrition Facts panel must include

A) total calories from fat.
B) total calories from trans fat.
C) total calories from saturated fat.
D) grams of monounsaturated fat.

Question 53

The FDA has expressed concern about nutrition symbols (e.g.,check marks)placed on the front of food packages because inconsistent criteria were used to determine if a food was eligible for a symbol.