Deck 1: Overview of Nutrition and Health

Question 1

​All of the following nutrients are organic except:

A) ​vitamins.
B) ​fat.
C) ​protein.
D) ​minerals.
E) ​carbohydrates

Answer 1

D

Question 2

Consuming nutrient-dense foods can help control your kcalorie intake.​

Answer 2

True

Question 3

An excess intake of protein can never lead to becoming overweight.​

Answer 3

False

Question 4

Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:​

A) ​habit
B) ​associations
C) ​values.
D) ​emotional state
E) ​ age

Question 5

A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.​

Question 6

A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie provides 70 kcalories. This product can legally make this claim.​

Question 7

Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:​

A) ​a desire for sour tastes.
B) ​significant nutritional value.
C) ​tastes for salt and sugar.
D) ​ a craving for protein.
E) ​ avoidance of organic food.

Question 8

Bioactive food components, or phytochemicals, may increase the risk of cancer.​

Question 9

To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements.​

Question 10

​Which of the following statements about vitamins is true?

A) ​They are inorganic.
B) ​They facilitate the release of energy from the other three organic nutrients.
C) ​They are the medium in which all of the body's processes take place.
D) ​They provide energy to the body.
E) ​They are all non-essential nutrients.

Question 11

Orange juice fortified with calcium to help build strong bones is an example of a(n):​

A) ​phytochemical.
B) ​functional food.
C) ​organic food.
D) ​convenience food.
E) ​ethnic food.

Question 12

​The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health.

Question 13

Which of the following characterizes the diet of most ethnic groups?​

A) ​excludes milk
B) ​excludes green leafy vegetables
C) ​excludes grains and grain products
D) ​excludes meat and meat products
E) ​ excludes rice

Question 14

A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make this claim.​

Question 15

Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal or nonexistent.​

Question 16

The kcalorie content of a food depends on how much it contains of each of the following:​

A) ​ carbohydrate, fat, and protein.
B) ​carbohydrate, fat, and minerals.
C) ​carbohydrate, fat, and vitamins.
D) ​protein, fat, and minerals.​
E) ​fat, vitamins, and minerals.

Question 17

Minerals and water are organic and yield energy in the human body.​

Question 18

Which of the following foods best exemplifies the Mediterranean culture?​

A) ​soybeans, squid, rice, peanuts
B) tomatoes, olives, fish, mozzarella cheese
C) tortillas, corn, avocado, refried beans​
D) ​black-eyed peas, biscuits, peaches, beef
E) ​rice, pineapple, chicken, chili peppers

Question 19

Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.​

Question 20

You are at a friend's house and he offers to share a snack. You eat some even though you aren't hungry primarily because of:​

A) ​emotional state.
B) ​ associations.
C) ​social interaction.
D) ​ethnic heritage.
E) ​availability.

Question 21

​Which statement about Dietary Reference Intakes is false?

A) ​The DRI are designed to merely prevent nutrient deficiency diseases.
B) ​The DRI focus on disease prevention.
C) ​The DRI focus on adequacy of nutrients.
D) ​The DRI apply to the diets of individuals.
E) ​The DRI reflect research from both the US and Canada.

Question 22

Which of the following does not yield energy for the body?​

A) ​carbohydrate
B) ​protein
C) ​alcohol
D) ​vitamins
E) ​fat

Question 23

​Which nutrient has the greatest energy density?

A) ​carbohydrate
B) ​protein
C) ​fat
D) ​vitamins
E) ​alcohol

Question 24

The data collected in nutrition surveys is used by the government to:​

A) ​establish public policy on nutrition education.
B) regulate nutrition labeling on food products.
C) ​decide what nutrition issues will be granted funds for research.
D) ​assess the effectiveness of government publications about nutrition.
E) ​guide decisions on new product development.

Question 25

Dietary Reference Intakes are designed to:​

A) ​recommend numbers of servings of food to eat per day.
B) ​help food manufacturers decide on product contents and processing methods.
C) ​meet minimum nutrient needs to prevent malnutrition in people.
D) ​specify nutrient needs that best support the health of people in the United States and Canada.
E) ​provide daily value recommendations for children only.

Question 26

Dietary Reference Intakes may be used to:​

A) ​treat persons with diet-related illnesses.
B) ​assess dietary nutrient adequacy.
C) ​specify the minimum daily intake of all nutrients.
D) ​design weight-loss plans.
E) ​make nutrient recommendations for adults only.

Question 27

The Recommended Dietary Allowances:​

A) ​are designed primarily to prevent toxicities.
B) ​are set when there is a lack of scientific data to generate an Adequate Intake.
C) ​focus on all dietary components.
D) ​are the same as the Adequate Intakes (AI) guidelines.
E) ​are the foundation of the Dietary Reference Intakes.

Question 28

Your friend always refers to meat as protein. You try to correct her by stating that:​

A) ​practically all foods contain mixtures of the energy-yielding nutrients.
B) ​protein is not the predominant nutrient in meat.
C) ​protein-rich foods are always high in fat.
D) ​meat contains more carbohydrate than protein.
E) ​protein is an inorganic nutrient.

Question 29

​How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?

A) ​172
B) ​169
C) ​142
D) ​102
E) ​188

Question 30

What is a good indicator of an adult's appropriate energy intake is a healthy:​

A) ​height.
B) ​bone density.
C) ​elbow breadth.
D) ​appetite.
E) ​weight.

Question 31

The essential nutrients are those:​

A) ​the body can make for itself.
B) ​that are predominant in most foods.
C) ​that must be obtained from foods.
D) ​included in the main DRI table.
E) ​that contribute to weight gain.

Question 32

Which of the following is a pure carbohydrate?​

A) ​oil
B) ​cornbread
C) ​sugar
D) ​water
E) ​spinach

Question 33

All of the following contain mixtures of the energy nutrients except:​

A) ​beef.
B) ​potato.
C) ​oil.
D) ​legumes.
E) ​spinach.

Question 34

How many fat kcalories are in a food that contains 15 grams of fat?​

A) ​60
B) ​105
C) ​135
D) ​215
E) ​300

Question 35

Alcohol:​

A) ​is a nutrient.
B) ​promotes maintenance and repair in the body.
C) ​is not metabolized into energy.
D) ​contributes to body fat.
E) ​does not impact nutrition.

Question 36

Vitamins provide ____ kcalories per gram.​

A) ​0
B) ​4
C) ​7
D) ​9
E) ​27

Question 37

​Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate nutrition programs for groups?

A) ​Estimated Average Requirement
B) ​Tolerable Upper Intake Level
C) ​Adequate Intake
D) ​Recommended Dietary Allowance
E) ​Estimated Energy Requirement

Question 38

An individual's Estimated Energy Requirement (EER) is deemed adequate in the absence of:​

A) ​bone loss.
B) ​weight gain or loss.
C) ​obvious signs of malnutrition.
D) ​body fat.
E) ​illness.

Question 39

Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards, and refer to which values of the Dietary Reference Intakes?​

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

Question 40

According to the DRI committee, fat should provide what percentage of daily kcalories?​

A) ​45-65%
B) ​20-35%
C) ​10-35%
D) ​8-21%
E) ​65-75%

Question 41

One of the first nutritional surveys taken before World War II suggested:​

A) ​at least 90% of the population had adequate nutritional intakes.
B) ​75% of the population needed to change their eating habits.
C) ​less than 5% of the population were eating appropriately.
D) ​up to one-third of the population might be eating poorly.
E) ​national nutrition surveys did not reflect the actual eating patterns of Americans.

Question 42

You are assessing your own diet. Which of the following would be the most practical tool to use?​

A) ​www.ChooseMyPlate.gov
B) ​EARs
C) ​DVs
D) ​Dietary Guidelines for Americans
E) ​Individual food labels

Question 43

Which of the following has the highest nutrient density?​

A) ​ lamb, ice cream, and pre-sweetened cereal
B) ​whole-grain bread, poultry, and skim milk
C) cottage cheese, sweet potatoes, and ham
D) ​dried apples, legumes, and pancakes
E) ​cheddar cheese, carrots, and bagels

Question 44

According to the USDA Food Patterns, how many cup(s) of milk or the equivalent in milk products should someone who needs 2000 kcal/day should consume?​

A) ​one
B) ​two
C) ​three
D) ​four
E) ​five

Question 45

A client consumes the following foods from the grain group of the USDA Food Patterns: 1/2 cup oatmeal, 2 slices of bread, 3 cups popped popcorn, and 1 cup pasta. How many ounce equivalents did the client consume?​

A) ​2
B) ​4
C) ​6
D) ​8
E) ​10

Question 46

Health care professionals can be most successful at motivating others to become more physically active when they:​

A) ​design age-specific programs.
B) ​develop workplace wellness programs.
C) ​deliver weekly lectures on the topic.
D) ​demonstrate a physically active lifestyle.
E) ​include regular physical activity as a component of therapy.

Question 47

Research confirms that a common contributor to three of the top five causes of death is:​

A) ​undernutrition.
B) ​overnutrition.
C) ​depression.
D) ​vitamin deficiency.
E) ​alcohol consumption.

Question 48

Which group is not a basic food group included in the USDA Food Patterns?​

A) ​milk and milk products group
B) ​vegetables group
C) ​fruits group
D) ​grains group
E) ​solid fats and added sugars group

Question 49

​Foods such as potato chips, candy, and colas are called empty-kcalorie foods because they:

A) ​are inexpensive.
B) ​are lacking in calories.
C) ​provide calories but few nutrients.
D) ​should be eaten in moderation.
E) ​contain very little fat.

Question 50

The USDA Food Intake Patterns encourage the greatest consumption of which of the following nutrients?​

A) ​seafood
B) ​fruit
C) ​dairy products
D) ​beans
E) ​vegetables

Question 51

​For comparison purposes, three ounces of meat can be visualized as being about the size of:

A) ​a 9-volt battery.
B) ​a CD case.
C) ​a deck of cards.
D) ​a paperback book.
E) ​a golf ball.

Question 52

Running at a pace of 6.5 miles/hour is an example of a:​

A) ​vigorous-intensity physical activity.
B) ​moderate-intensity physical activity.
C) ​muscle-strengthening physical activity.
D) ​anaerobic physical activity.
E) ​flexibility physical activity.

Question 53

Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the​

A) ​Continuing Survey of Food Intakes by Individuals.
B) ​Healthy People program.
C) ​National Nutrition Monitoring program.
D) ​Nationwide Food Consumption Survey.
E) ​Supplemental Nutrition Assistance Program

Question 54

You are advising a client on components of the Dietary Guidelines for Americans. Which of the following would you include in your advice?​

A) ​Increase intake of vegetables and fruits.
B) ​Decrease intake of milk and milk products to two cups per day.
C) ​Decrease intake of whole grains and other complex carbohydrates.
D) ​Increase intake of trans fats and saturated fats.
E) ​Avoid all carbohydrates.

Question 55

Which of the following foods would provide the highest nutrient density for calcium?​

A) ​ cheddar cheese
B) ​fat-free milk
C) ​ice cream
D) ​frozen yogurt
E) ​soy milk

Question 56

Which type of physical activities are recommended by the ACSM for developing and maintaining fitness?​

A) ​cardiorespiratory, strength, and flexibility training
B) ​a balance of low-, moderate-, and vigorous-intensity activities
C) ​aerobic physical activity only
D) ​a combination of team sports and brisk walking
E) ​competitive bodybuilding

Question 57

The USDA Food Intake Patterns:​

A) ​do not emphasize nutrient-dense foods within each food group.
B) ​are a very rigid guide for providing a balanced diet.
C) ​fail to encourage the consumption of whole grains.
D) ​do not specify portion sizes.
E) ​builds a diet from categories of foods that are similar in vitamin and mineral content.

Question 58

Nutrient-dense foods:​

A) ​are iron rich.
B) ​contain a mixture of carbohydrate, fat, and protein.
C) ​carry nutrient labeling information.
D) ​deliver the most nutrients for the smallest number of kcalories.
E) ​contain an excess of added sugars.

Question 59

How often does Healthy People set new goals for improving the nation's health?​

A) ​every year
B) ​every 5 years
C) ​every 7 years
D) ​every 10 years
E) ​every 20 years

Question 60

The six diet planning principles are:​

A) ​adequacy, B vitamins, carbohydrates, meat, variety, and portion control.
B) ​abundance, balance, carbohydrates, moderation, vegetables, and variety.
C) ​adequacy, balance, kcalorie control, moderation, variety, and nutrient density.
D) ​abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density.
E) ​adequacy, carbohydrate restriction, kcalorie control, moderation, variety, and nutrient density.

Question 61

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
deficient​

Question 62

A product featuring a qualified health claim on its label:​

A) ​must have the highest degree of scientific support for that claim.
B) ​must provide an insert with a detailed explanation of the scientific support backing the claim.
C) ​cannot be sold.
D) ​must bear a statement explaining the degree of scientific evidence backing the claim.
E) ​must be sold at a higher price that a similar product without a qualified health claim.

Question 63

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
AMDR​

Question 64

A set of nutrient standards designed strictly for use on food labels is called the:​

A) ​Recommended Dietary Allowances.
B) ​Dietary Reference Intakes.
C) ​Daily Values.
D) ​MyPlate guidelines.
E) ​Nutrient claims

Question 65

Which health claim linking nutrients and food constituents to disease is not reliable?​

A) ​Calcium reduces osteoporosis risk.
B) ​Zinc enhances immune system response.
C) ​Folate reduces neural tube defects risk.
D) ​Vegetables reduce cancer risk.
E) ​Sodium reduces hypertension risk.

Question 66

The Nutrition Facts label must contain information about which minerals, according to labeling standards?​

A) ​calcium and iron
B) ​calcium and magnesium
C) ​zinc and potassium
D) ​iron and zinc
E) ​calcium and Vitamin D

Question 67

Bob is reviewing information about a new supplement. Which of the following would be considered valid information and not a quackery warning sign?​

A) ​"quick and easy fix guaranteed"
B) ​"cures all ailments"
C) ​a simple conclusion drawn from a complex study
D) ​an abstract published on the NLM's PubMed website
E) ​personal testimonials

Question 68

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
​AI

Question 69

Which statement is true regarding nutrition information on foods?​

A) ​The 20 most frequently eaten fresh fruits and vegetables must be sold in packages with nutrition labels on them.
B) ​Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on their labels.
C) ​Nutrition information is not required on the labels of raw meat and poultry products.
D) ​Plain coffee, tea, spices and other foods containing few nutrients are exempt from nutrition labeling requirements.
E) ​Food imported from other countries is not required to be sold with nutrition labels.

Question 70

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
DRI​

Question 71

​You are searching the Internet for a credible source of nutrition information. Which of the following would be your best option?

A) ​government health agency.
B) ​national health food store chain.
C) ​multi-level marketing company that sells supplements.
D) ​popular fitness magazine.
E) ​a site that requires your credit card for access

Question 72

The FDA advises consumers that:​

A) ​a product that is labeled as "natural" and "non-toxic" is always safe to use.
B) ​products based on "ancient remedies" are preferable to those based on modern "scientific breakthroughs."
C) ​they should be suspicious of product claims that use impressive-sounding medical terms.
D) ​an offer of a "money-back" guarantee from the manufacturer means the product is more likely to be effective.
E) ​personal testimonials effectively back up scientific validity.

Question 73

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
​UL

Question 74

​"Calcium builds strong bones" is an example of:

A) ​qualified health claims.
B) ​structure-function claims.
C) ​scientific evidence.
D) ​unsupported claims.
E) ​nutrient claims.

Question 75

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
requirement ​

Question 76

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
EER​

Question 77

To be labeled as "healthy," a food must be low in total, saturated, and trans fat, cholesterol, and sodium, and contain at least what percentage of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber?​

A) ​5
B) ​10
C) ​15
D) ​20
E) ​50

Question 78

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
EAR ​

Question 79

Matching
a. a set of values for the dietary nutrient intakes of healthy people in the United States and Canada
b. a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals
c. a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA
d. the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy
e. in regard to nutrient intake, the amount below which almost all healthy people can be expected, over time, to experience deficiency symptoms
f. the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group
g. a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group
h. the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health
i. ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease
RDA ​

Question 80

You make an appointment to see a nutrition expert. In her office, a bachelor's degree diploma from an accredited university hangs on the wall next to a certificate of completion of a dietetic internship. This person is most likely a:​

A) ​dietetic technician.
B) ​registered dietitian.
C) ​nutritionist.
D) ​nutrition consultant.
E) ​physician.