Deck 18 : My Plate

Question 1

MyPlate's serving-size recommendations counter which significant social trend that contributes to excess Calorie intake and weight gain?

A)increasing popularity of ethnic food choices
B)rising rates of food allergies
C)lack of affordable fresh fruits and vegetables at most supermarkets
D)dramatic increase in portion sizes

Answer 1

D

Question 2

MyPlate emphasizes moderation, variety, proportionality, and personalization in developing a healthful eating plan.

Answer 2

True

Question 3

Which of the following is NOT an advantage of MyPlate?

A)It can be accessed on the Internet.
B)It can be personalized to meet an individual's Calorie and nutrient requirements.
C)It offers a variety of food choices.
D)It offers a set meal plan for everyone.

Answer 3

D

Question 4

One half of the "plate" in the MyPlate eating plan consists of

A)protein.
B)grains.
C)fruits and vegetables.
D)dairy.

Question 5

Felice is 20 years old and stays busy all day with school and work. She has little time for regular exercise, though she occasionally walks to class rather than riding the bus. Provide a meal plan (breakfast, lunch, dinner, and a snack) for her that meets MyPlate's recommendations for a healthful daily intake. In addition, offer suggestions for physical activity for Felice based on MyPlate.

Question 6

MyPlate's dairy cup graphic serves as a reminder to consume what quantity and type of calcium-rich foods daily?

A)1 cup of whole milk and 1-1/2 ounces of cheese
B)1 cup of fat-free milk or yogurt or equivalent non-dairy sources
C)2 cups of low-fat or fat-free dairy products or equivalent non-dairy sources
D)3 cups of low-fat or fat-free dairy products or equivalent non-dairy sources

Question 7

For a healthy adult consuming a standard 2,000-kcal/day diet, which of the following meets MyPlate's recommended daily serving of fruit?

A)1/2 of a grapefruit for breakfast and 1/2 cup of strawberries for dessert
B)1 cup of orange juice at every meal
C)1 cup of pears (1 medium pear)at lunch and 1 cup of fruit salad with dinner
D)1/4 cup of dried apricots for a snack

Question 8

The FDA and the USDA MyPlate have developed consistent standardized serving sizes for all foods.

Question 9

To help individuals consume appropriate Calories and nutrients, MyPlate emphasizes the consumption of foods with

A)no added sugar and with either no fat or the leanest fat content.
B)no added oils or dairy protein.
C)a nutrient-dense, high-protein and high-fat content.
D)no artificial or highly allergenic ingredients.

Question 10

A practical way to gauge an appropriate portion size is to use the hands as a guide. Which of the following represents one cup of pasta or vegetables?

A)a woman's fist
B)a man's fist
C)both hands cupped together to form a bowl
D)a woman's palm

Question 11

Since he was a child, Hiram's favorite home-cooked meals have been protein- and fat-rich dinners of steak and French fries and fried chicken with mashed potatoes and gravy. How can Hiram modify his choices to more closely follow MyPlate's recommendations for a healthful diet?

A)Eliminate the potatoes from his meals.
B)Choose lean meats and poultry and bake, broil, or grill them.
C)Choose fried chicken instead of steak.
D)Serve each meal with 1/2 cup of salad and 2 ounces of cheese.

Question 12

MyPlate's recommended serving size for grains and proteins is measured in

A)ounces or ounce-equivalents (oz-equivalent or oz eq).
B)cups.
C)grams.
D)Calories.

Question 13

The primary food groups emphasized in the MyPlate graphic are

A)grains, vegetables, fruits, dairy foods, meats and beans, and oil.
B)meats, sweets, eggs and poultry, fish, vegetable oils, fruits and vegetables, and legumes.
C)grains, nuts and seeds, oil, fruits, and vegetables.
D)grains, vegetables, fruits, dairy, and protein.

Question 14

Samira is concerned about eating a healthful amount of nutrient-rich vegetables every day. Based on MyPlate, what would be a practical suggestion to guide her daily choices?

A)Eat at least 1 cup of potatoes and other light-colored vegetables at every meal.
B)Eat at least 2 cups of salad at breakfast, lunch, and dinner.
C)Eat at least 2-1/2 cups of a variety of vegetables, especially dark-green and orange vegetables and beans and peas.
D)Eat at least 5 cups of a variety of vegetables, including dark-green and orange vegetables and beans and peas.

Question 15

Which of the following statements MOST accurately describes MyPlate?

A)a visual model of the 2005 Dietary Guidelines for Americans
B)a graphic representation of the 2010 Dietary Guidelines for Americans
C)a pyramid-shaped overview of the components of ethnic diets
D)a visual guide to the Calories and fat content of fast-food meals

Question 16

MyPlate recommends choosing whole grains for every daily grain serving.

Question 17

The USDA MyPlate was introduced in 2011.

Question 18

Oils is one of the five food groups of MyPlate.

Question 19

Discuss the importance of portion control in a healthful diet and describe the difficulties in determining proper portion size. Describe how MyPlate encourages portion control.

Question 20

Which of the following counts as one serving of the grains group, according to MyPlate?

A)2 slices of whole-wheat bread
B)1/2 cup of cooked brown rice
C)1 cup of pasta
D)1 hamburger bun