Deck 2: Personal and Community Nutrition

Question 1

For a client who follows a vegan diet,the most helpful meal planning tool would be

A) the Healthy Eating Plate,produced by the Harvard School of Public Health.
B) the Mediterranean Diet Pyramid,from Oldways Preservation and Exchange Trust.
C) the Power Plate,created by the Physicians Committee for Responsible Medicine.
D) Exchange Lists for Meal Planning,from the American Diabetes Association and the American Dietetic Association

Answer 1

C
The Power Plate is a vegan food planning guide that eliminates all sources of animal foods.The Healthy Eating Plate and Mediterranean Diet Pyramid could be adapted for a vegan diet,but they include meat and dairy options.The Exchange Lists for Meal Planning is intended to help design eating patterns for clients who need to monitor their intake of energy and specific macronutrients,such as clients with diabetes.

Question 2

An indirect benefit of the "Fruits & Veggies-More Matters" program is

A) better understanding of fruit and vegetable preparation techniques.
B) increased availability of fruits and vegetables in "food deserts."
C) eating more fresh produce in season.
D) decreasing dietary fat intake.

Answer 2

D
"Fruits & Veggies-More Matters" is designed to increase intake of fruits and vegetables.Fruits and vegetables are naturally low in fat;they would replace higher fat foods in the diet and thus would indirectly decrease dietary fat intake.The program does not address fruit and vegetable preparation techniques,does not target availability of produce in "food desert" areas,and does not address eating fruits and vegetables in season versus out of season.

Question 3

One way to help clients follow the Dietary Guidelines for Americans is to encourage them to use

A) Healthy People 2020.
B) the MyPlate food guidance system.
C) the Supplemental Nutrition Assistance Program (SNAP).
D) the Exchange Lists for Meal Planning.

Answer 3

B
MyPlate is designed to help clients implement the recommendations of the Dietary Guidelines for Americans.Healthy People 2020 sets national targets for health promotion.SNAP provides funds for individuals and families with low incomes to buy nutritious foods.The Exchange Lists for Meal Planning is intended primarily for patients with diabetes and those who need to lose weight;the system helps patients choose appropriate portion sizes to control their intake of fat,protein,carbohydrate,and energy.

Question 4

The Nutrition Facts panel on a food label is useful for

A) determining the ingredients in a product.
B) determining the ease of preparing a product.
C) comparing the price value of two or more products.
D) comparing the nutritional value of two or more products.

Question 5

The most helpful general recommendation for making healthy food choices would be to

A) focus on organic and natural foods.
B) learn to use the Nutrition Facts Panel on food labels.
C) eat more food from plant sources and less food from animal sources.
D) replace refined grain products with whole grain foods.

Question 6

A client tells you that he cannot eat most green vegetables because they taste too bitter.What is the most likely explanation?

A) He has certain genetic taste markers that make him a "super taster."
B) He associates eating green vegetables with unpleasant childhood memories.
C) He needs to train himself to enjoy the acquired taste of bitter vegetables.
D) He is making an excuse to avoid making healthful changes in his eating habits.

Question 7

A meal planning guide that would be helpful for a patient who needs to closely monitor their intake of calories,carbohydrates,protein,and fat is the

A) National Fruit and Vegetable Program.
B) MyPlate food guidance system.
C) Dietary Guidelines for Americans.
D) Exchange Lists for Meal Planning.

Question 8

A mother tells you that she does not allow her young children to eat while they watch television,even though her husband often eats high-fat,sugary foods while they watch television as a family.The most important thing to discuss with her is the

A) genetic factor of preference for sweet and salty tastes.
B) influence of ethnicity on preference for sour tastes.
C) children's weights when they were born and their weights now.
D) environmental effects of parental food choices and television watching.

Question 9

A pregnant woman may look for a health claim on food labels that links

A) sodium intake and risk of stroke.
B) calcium intake and risk of osteoporosis.
C) folic acid intake and risk of neural tube defects.
D) fruit and vegetable intake and risk of heart disease.

Question 10

Of the following,the most important overall dietary modification to help reduce the risk of chronic disease is

A) eating fewer foods that contain preservatives.
B) buying mostly locally grown foods.
C) eating more plant-based foods.
D) eating more animal-based foods.

Question 11

If a middle-aged couple with two teenage children has insufficient income to purchase food,the most helpful program for them would be the

A) MyPlate food guidance system.
B) National School Lunch and School Breakfast Programs.
C) federal government's Supplemental Nutrition Assistance Program (SNAP).
D) Special Supplemental Nutrition Program for Women,Infants,and Children (WIC).

Question 12

An eating behavior that is most likely to have a negative long-term effect on health is

A) a monthly meal out at an expensive restaurant.
B) eating French fries with lunch once a week.
C) avoiding a specific fruit or vegetable.
D) drinking one can of sugar-sweetened beverage every day.

Question 13

A teenaged client is hungry and goes to the refrigerator for a snack.A holiday has just been celebrated at her home,and many of her favorite foods are available.She selects some slices of roast turkey and a cup of her aunt's special fruit salad.This is an example of

A) bingeing.
B) abundance.
C) food choice.
D) food preference.

Question 14

One reason that increasing fruit and vegetable consumption helps decrease dietary fat intake is that fruits and vegetables

A) are natural appetite suppressants.
B) replace high-fat foods in the diet.
C) are rich in antioxidants and phytochemicals.
D) decrease absorption of fat from foods.

Question 15

If a client is trying to increase intake of dietary fiber,a useful symbol to look for on the food label would be the

A) MyPlate food guidance graphic.
B) U.S.Department of Agriculture (USDA)100% Organic seal.
C) "Fruits & Veggies-More Matters" logo.
D) 100% Whole Grain stamp.

Question 16

Excessive intake of high-sodium,high-fat foods can lead to diet-related illnesses such as

A) genetic disorders,hypertension,and diabetes.
B) hypertension and sickle cell anemia.
C) viral infections that necessitate antibiotics.
D) coronary artery disease and hypertension.

Question 17

If clients want to use the food label to check the number of kilocalories in a product,they should also check the

A) calories from fat.
B) servings per container.
C) Percent Daily Value.
D) ingredient list.

Question 18

The most useful part of the food label for clients who want to make sure they choose foods high in nutrients is the

A) Percent Daily Value.
B) health claims.
C) organic seal.
D) amount of nutrients per serving.

Question 19

For most Americans,the most significant nutrition concerns are

A) lack of interest in making healthy food choices.
B) poor availability of fruits and vegetables in many areas.
C) excessive intake of saturated fats,cholesterol,sodium,and sugars.
D) inadequate intake of key vitamins,minerals,and phytochemicals.

Question 20

Why are health professionals concerned about the trend toward eating more food away from home?

A) Larger portion sizes often contribute to excessive caloric intake.
B) Eating away from home means less social interaction.
C) Eating out tends to decrease the variety of foods eaten.
D) Restaurant meals are associated with more sedentary lifestyles.

Question 21

A male client is 38 years old.He is married with two children,aged 7 and 9 years.Both he and his wife work full time.What other information would be important to know when showing him how to use MyPlate to develop a personalized food plan?

A) His wife enjoys cooking home-made meals.
B) He is currently training to run a marathon.
C) Both his father and mother both have type 2 diabetes.
D) He has an allergy to nuts.

Question 22

A client works at a fast food restaurant and usually orders a cheeseburger and regular soda at lunchtime.What would be the most simple recommendation to make this a healthier choice?

A) Eat the meat patty and cheese without the bun,and drink juice.
B) Do not add ketchup or mustard,and drink cappuccino.
C) Skip this meal and fast until dinner.
D) Omit the cheese from the burger,and drink skim milk.

Question 23

In choosing between two types of canned soup with regard to the best source of calcium,what information would you look for?

A) Dairy products in the ingredient list
B) The Percent Daily Value for calcium
C) Health claims related to calcium content
D) A "Good source of calcium" description

Question 24

The main reason for choosing organic foods is

A) to support the local economy.
B) concern for the environment.
C) to improve nutrient intake.
D) better taste and quality.

Question 25

An individual would be described as having an external locus of control if he or she

A) writes out a shopping list each week and generally buys only foods on the list.
B) tries to eat mostly foods produced through organic and sustainable farming practices.
C) has decided to eat a turkey sandwich but ends up ordering pizza with friends.
D) tries to influence friends and family to help them make healthier food choices.

Question 26

For a busy client who works 50 hours a week,a helpful strategy for making healthy food choices is

A) eating several small meals throughout the day.
B) planning meals and snacks in advance.
C) buying fruits and vegetables in season.
D) using the Dietary Guidelines for Americans as a guide.

Question 27

A single mother has epilepsy and does not drive.She works full time from home,and her three children take the bus to school.She generally rides her bike or walks wherever she needs to go.What would be your greatest concern related to the family's nutritional well-being?

A) It is not safe for someone with epilepsy to prepare food with sharp knives and a hot stove.
B) She is unlikely to be able to afford healthy food for three children as a single mother.
C) Because she does not drive,she may not have access to affordable and high-quality food.
D) Working full time would not leave her enough time to prepare nutritious food for her family.

Question 28

In a comparison of food products,the description that means the lowest fat content per serving is

A) "lean."
B) "very lean."
C) "light."
D) "low fat."

Question 29

For someone who is able to shop for food only once a month,the most nutritious fruits and vegetables would be _____ fruits and vegetables.

A) fresh seasonal
B) frozen
C) canned
D) dried

Question 30

In a research study,subjects in one group decrease their intake of saturated fat and cholesterol,and those in a control group maintain their current level of intake for 2 years,with regular monitoring of risk factors for cardiovascular disease.This type of research study is called a(n)

A) case study.
B) epidemiologic study.
C) monitoring study.
D) experimental study.