Deck 2: Planning a Healthy Diet

Question 1

The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called ____.

A)variety
B)adequacy
C)moderation
D)kcalorie control
E)nutrient density

Answer 1

B

Question 2

A person's customary intake of foods and beverages over time defines her or his ____.

A)body weight
B)eating pattern
C)genetic predisposition
D)risk for inherited diseases
E)preference pattern

Answer 2

B

Question 3

Which recommendation is part of the Dietary Guidelines for Americans?

A)Balance kcalories.
B)Limit protein foods intake.
C)Practice good foot hygiene.
D)Reduce seafood consumption.
E)Become vegetarians.

Answer 3

A

Question 4

Ranking foods according to their overall nutrient composition is known as ____.

A)biological value
B)nutrient profiling
C)the risk reduction score
D)the healthy eating index
E)compositional profiling

Question 5

A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of ____.

A)0.25
B)0.4
C)2.5
D)4
E)25

Question 6

In which food group are legumes found?

A)dairy
B)fruits
C)grains
D)protein
E)oils

Question 7

Which food is the most calcium-dense?

A)whole milk
B)fat-free milk
C)low-fat milk
D)cheddar cheese
E)cottage cheese

Question 8

How many subgroups comprise the vegetable food group?

A)two
B)three
C)five
D)six
E)seven

Question 9

Jamie, a vegetarian, is trying to plan a healthy diet according to the USDA Food Patterns. Which protein foods would be the best nutrient choices for one day?

A)2 pieces bacon, ¹/₂ can tuna, 2 pieces bread
B) ¹/₂ cup rice, 2 tbsp low sugar jam or jelly, 2 pieces bread
C)1/2 cup black beans, 2 tbsp peanut butter, 1 c spinach
D)1 skinless chicken breast, 2 egg whites, meal replacement bar
E)1 egg, one cup leaf lettuce, 2 ounces fatty fish

Question 10

What is an important feature of the food group subgroupings?

A)Consuming a vegetable will provide only one major nutrient
B)Consuming legumes supplies protein but not fiber or vitamins
C)Consuming every subgroup every day is not necessary
D)Consuming broccoli every day for a week to meet the vegetables group intake is acceptable
E)Consuming dairy products is no longer recommended

Question 11

How much fruit juice (100%) is equivalent to 1 cup of fresh fruit?

A)1/4 cup
B)1/2 cup
C)1 cup
D)1 1/2 cups
E)2 cups

Question 12

What are the principles of diet planning?

A)abundance, B vitamins, kcalories, diet control, minerals, and variety
B)abundance, balance, conservative, diversity, moderation, and vitamins
C)adequacy, bone development, correction, vitamin density, master, and variety
D)adequacy, balance, kcalorie control, nutrient density, moderation, and variety
E)abundance, adequacy, nutrient density, aerobics, and kcalorie control

Question 13

Kcalories from which food would be considered part of one's discretionary kcalorie allowance?

A)jam
B)watermelon
C)raw carrots
D)brussels sprouts
E)green beans

Question 14

Nutrient dense refers to foods that ____.

A)carry the USDA nutrition labeling
B)are higher in weight relative to volume
C)provide more nutrients relative to kcalories
D)contain a mixture of carbohydrate, fat, and protein
E)give the most protein for the consumer's food dollar

Question 15

Providing enough, but not an excess, of a food is a diet-planning principle known as ____.

A)safety
B)variety
C)moderation
D)undernutrition
E)conservatism

Question 16

According to the USDA Food Patterns, which protein food should be most limited?

A)shrimp
B)baked beans
C)peanut butter
D)skinless chicken
E)eggs

Question 17

What two major nutrients are supplied by the fruit group?

A)vitamins D and E
B)vitamins A and C
C)protein and calcium
D)B vitamins and iron
E)vitamin K and magnesium

Question 18

Applying the principle of variety in food planning helps ensure the benefits of ____.

A)moderation
B)vegetarianism
C)nutrient density
D)dilution of harmful substances
E)abundance

Question 19

Which food item is a healthy choice for protein in the USDA Food Patterns?

A)nuts
B)bacon
C)luncheon meats
D)sweet potatoes
E)marbled meats

Question 20

The concept of nutrient density is most helpful in achieving what principle of diet planning?

A)Variety
B)Balance
C)Moderation
D)kcalorie control
E)cost control

Question 21

Refined grain products contain only the ____.

A)bran
B)husk
C)germ
D)endosperm
E)chaff

Question 22

What is a major criticism of the use of the MyPlate educational tool?

A)It allows for oversized portions.
B)The dairy group excludes ice cream.
C)The five groups are not clearly identified.
D)It treats all foods within a single group the same.
E)It cannot be adapted to vegetarian or vegan diets.

Question 23

The addition of calcium to some orange juice products by food manufacturers is known as nutrient ____.

A)enrichment
B)restoration
C)fortification
D)mineralization
E)adulteration

Question 24

The most highly fortified foods on the market are ____.

A)frozen dinners
B)imitation foods
C)enriched breads
D)breakfast cereals
E)canned fruits and vegetables

Question 25

Food exchange systems were originally developed for people with ____.

A)diabetes
B)cancer
C)cardiovascular disease
D)life-threatening obesity
E)neurological impairments

Question 26

Which nutrient would be supplied in much greater amounts from whole-grain bread versus enriched bread?

A)zinc
B)folate
C)riboflavin
D)thiamin
E)sodium

Question 27

What assessment tool is designed to measure how well a diet meets the recommendations of the Dietary Guidelines?

A)Healthy Eating Index
B)Supplemental Nutrition Assistance Program
C)Dietitian's Comparative Effectiveness Plan
D)U.S. Public Health Nutrient Assessment Barometer
E)U.S. Preventive Services Task Forge Guide

Question 28

Which bread has the highest fiber content?

A)white
B)refined
C)enriched
D)whole grain
E)super-fine

Question 29

In the MyPlate icon, which nutrient is shown as a separate food group?

A)fat
B)dairy
C)carbohydrate
D)micronutrients
E)discretionary-calorie foods

Question 30

In food exchange lists, to what group are olives assigned?

A)fat
B)meat
C)carbohydrate
D)meat substitute
E)fruit

Question 31

Whole-grain flour contains all parts of the grain with the exception of the ____.

A)bran
B)husk
C)germ
D)endosperm
E)heart

Question 32

Which characteristic best describes enriched grain products?

A)They have all of the added nutrients listed on the label.
B)They have the fiber restored from the refining procedure.
C)They have virtually all the nutrients restored from refining procedure.
D)They have only 4 vitamins and 4 minerals added by the food manufacturer.
E)They are typically low in calories.

Question 33

Which nutrient is used to enrich grains?

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

Question 34

The enrichment of grain products in the United States was initiated in the ____.

A)1880s
B)1900s
C)1920s
D)1940s
E)1960s

Question 35

The part of the grain that remains after being refined is the ____.

A)bran
B)germ
C)husk
D)endosperm
E)chaff

Question 36

Which food supplies only discretionary kcalories?

A)bagel
B)raisins
C)grape jelly
D)peanut butter
E)100% fruit juice

Question 37

Which food group is typically consumed in amounts greater than recommended by the USDA?

A)dairy
B)fruits
C)vegetables
D)protein foods
E)whole grains

Question 38

Which feature characterizes the exchange list system?

A)Foods are grouped according to their source.
B)Adequate intakes of minerals and vitamins are virtually guaranteed.
C)A fat portion provides about twice the energy as a carbohydrate portion.
D)All foods are grouped according to their content of carbohydrate, protein, and fats.
E)Foods are sorted by their vitamin and mineral content.

Question 39

Which product label always denotes a whole-grain product? a
B)multi-grain 100% wheat
C)whole-wheat
D)stone-ground
E)high fiber

Question 40

What mineral is added to refined flours in the enrichment process?

A)iron
B)iodine
C)calcium
D)magnesium
E)copper

Question 41

Cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately ____ ounces.

A)3
B)4
C)5
D)6
E)7

Question 42

According to the FDA, a food label that reads "improves memory" is an example of a ____.

A)health claim
B)Daily Value claim
C)qualified health claim
D)structure-function claim
E)unsupported claim

Question 43

Textured vegetable protein is usually made from ____.

A)soybeans
B)corn stalks
C)a mixture of legumes
D)cruciferous vegetables
E)dark green, red, and orange vegetables

Question 44

A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the SMALLEST amount in this food?

A)salt
B)sugar
C)cornstarch
D)wheat flour
E)vegetable shortening

Question 45

What is a feature of the Daily Values found on food labels?

A)They are updated every two years as mandated by the USDA.
B)They are expressed on a "per 1000-kcalorie intake" basis.
C)They assist people in determining whether a food contains a little or a lot of a nutrient.
D)They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake.
E)They assign grades of A, B, C, D, or F to foods.

Question 46

Which term is used to describe a cut of meat having a low fat content?

A)Grade AA
B)Select
C)Prime
D)Choice
E)Grade A

Question 47

Food labels express the nutrient content in relation to a set of standard values known as the ____.

A)Daily Values
B)FDA Standards
C)Dietary Reference Intakes
D)Recommended Dietary Intakes
E)USDA Intake Standards

Question 48

According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

A)vitamins D and E
B)vitamins A and C
C)thiamin and riboflavin
D)vitamin B6 and niacin
E)vitamins E and K

Question 49

A meat described as "prime cut" means that it ____.

A)has an extended shelf life
B)usually carries a high price
C)is served only in restaurants
D)is higher in fat than other cuts of meat
E)comes from animals raised organically

Question 50

What is a characteristic of structure-function claims on food labels?

A)They are allowed only for unprocessed food.
B)They can be made without any FDA approval.
C)They must conform to guidelines of the "A" list of health claims.
D)They must state the name of the disease or symptom for which a benefit is claimed.
E)They can only be made based on peer-reviewed research.

Question 51

Greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health claims. Which statement represents the highest level of significant scientific agreement?

A)"This cereal promotes a healthy heart."
B)"This cereal supports heart health."
C)"This product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers."
D)"Very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim."
E)"Anecdotal evidence demonstrates a clear relationship between consumption of this product and elimination of health risk factors."

Question 52

A food scientist is developing a new and improved cereal bar. She consults with you to about the ordering of the ingredients on a food label. The ingredients are: Sugar: 30 g, Puffed wheat: 28 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2 g. What is the appropriate order in which to list these ingredients on the food label?

A) sugar, puffed wheat, dry milk powder, salt, red food coloring
B) red food coloring, salt, dry milk powder, puffed wheat, sugar
C) dry milk powder, puffed wheat, red food coloring, salt, sugar
D) puffed wheat, sugar, dry milk powder, salt, red food coloring
E) sugar, salt, puffed wheat, dry milk powder, red food coloring

Question 53

Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need of approximately ____ kcalories.

A)1200
B)1500
C)1800
D)2000
E)2400

Question 54

What is a feature of the Nutrition Facts panel on a food label?

A)Trans fat content is optional.
B)Saturated fat must be listed.
C)Naturally present sugars are excluded.
D)Soluble and insoluble fiber must be listed separately.
E)Unsaturated fats must be listed.

Question 55

By law, a serving size on beverage food labels is ____.

A)4-6 fluid ounces
B)8 fluid ounces
C)10-12 fluid ounces
D)16 fluid ounces
E)24 fluid ounces

Question 56

According to nutrition labeling laws, what two minerals must be listed on the package label as a percent Daily Value?

A)calcium and iron
B)zinc and phosphorus
C)fluoride and chloride
D)chromium and magnesium
E)copper and potassium

Question 57

A food label that advertises the product as a "rich source of fiber" is an example of a ____.

A)nutrient claim
B)health claim
C)weight reduction claim
D)structure-function claim
E)research-based claim

Question 58

Which statement describes a characteristic of food serving sizes?

A)Serving sizes for most foods have not yet been established by the FDA
B)The serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces
C)Serving sizes on food labels are not always the same as those of the USDA Food Patterns
D)Serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both
E)Manufacturers are free to set their own serving sizes as long as they specify what the serving size is.

Question 59

What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

A)faux food
B)pseudo food
C)imitation food
D)food substitute
E)fraudulent food

Question 60

On a food label, the "% Daily Value" table compares key nutrients per serving for a person consuming how many kcalories daily?

A)1200
B)1500
C)1800
D)2000
E)2400

Question 61

An assessment tool called the ____________________ can be used to measure how well a diet meets the recommendations of the Dietary Guidelines.

Question 62

Which feature is present in people who regularly eating meals based on tofu?

A)They show less heart disease but more colon cancer than omnivores.
B)They show evidence of marginal protein intake compared with omnivores.
C)They have lower blood pressure levels than those eating meat.
D)They have lower sodium intakes but blood pressure is similar to those eating red meat.
E)They are virtually indistinguishable from meat eaters in terms of disease occurrence.

Question 63

Which statement characterizes vitamin B₁₂ nutrition in vegetarians and vegans?

A)Vitamin B₁₂ in fortified cereals has low bioavailability.
B)Vegan mothers need only infrequent intake of vitamin B₁₂-fortified cereals.
C)The vitamin B₁₂ in fermented soy products may be present in an inactive form
D) Infants born to vegan mothers are resistant to the development of vitamin B₁₂ deficiency.
E)Vitamin B₁₂ is problematic in vegetarians but not vegans.

Question 64

What best characterizes a macrobiotic diet?

A)It excludes all hot and salty foods.
B)It permits inclusion of many non-organic foods.
C)It represents a way of life rather than just a way of eating.
D)It emphasizes abundant amounts of fish, fruits, nuts, and seeds.
E)It is based on seasonally-available fruits, vegetables, grains, and game meats and fish.

Question 65

____________________ refers to a measure of the nutrients a food provides relative to the energy it provides.

Question 66

Which food items are consumed in the diet of a lactovegetarian?

A)plant foods only
B)eggs and plant foods only
C)meat, eggs, and plant foods only
D)milk products and plant foods only
E)fish, eggs, and dairy only

Question 67

____________________ contribute the same key nutrients-notably, protein, iron, and zinc-as meats, poultry, and seafood.

Question 68

To calculate the nutrient density of a food item, divide the ____________________ by the ____________________.

Question 69

Meat replacements consumed by vegans are often made of ____.

A)soy
B)fish
C)eggs
D)dairy
E)poultry

Question 70

The Nutrition Facts panel must provide the ____________________, the ____________________, or both for important nutrients.

Question 71

The ____________________ is the seed that grows into a wheat plant, so it is especially rich in vitamins and minerals to support new life.

Question 72

____________________ reflects a diet that provides sufficient energy and enough of all the nutrients to meet the needs of healthy people.

Question 73

Tempeh is made from ____.

A)soybeans
B)any legume
C)fermented leafy vegetables
D)fermented yellow vegetables
E)wheat proteins

Question 74

In vegetarians, the RDA is higher for ____.

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

Question 75

The kcalories remaining in a person's energy allowance after consuming enough nutrient- dense foods to meet all nutrient needs for a day are called ____________________ kcalories.

Question 76

Which statement describes a feature of iron nutrition in vegetarians?

A)Vegetarians adapt to absorbing iron more efficiently.
B)Iron utilization is inhibited by the high zinc content in grains
C)The absorption of iron is low due to the high vitamin C intake.
D)More iron deficiency is found in vegetarians than in people eating a mixed diet.
E)There are no differences in iron intake or utilization in vegetarians.

Question 77

Diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group are called ____________________ plans.

Question 78

Diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein are called ____________________.

Question 79

Which ingredient on a food label would be a source of protein?

A)BHT
B)tofu
C)corn starch
D)diglycerides
E)high fructose corn syrup

Question 80

What is typically a characteristic of a vegetarian diet?

A)Fat intake is higher.
B)Fiber intake is lower.
C)Vitamin B₁₂ intake is lower.
D)Intakes of vitamins A and C are lower.
E)Iron intake is higher.