Deck 2: Nutrition Guidelines: Applying the Science of Nutrition

Question 1

Canada's Food Guide promotes the proper selection of food.What is an example of how it advises Canadians to do this?

A)Read food labels to compare nutrient composition of foods.
B)Be physically active.
C)Enjoy eating as a social activity.
D)Read the micronutrient intake levels for life-stage groups that are included in the guide

Answer 1

A

Question 2

If an individual's usual intake for a nutrient is equal to the recommended RDA,what is the probability that the individual is meeting their nutrient requirement?

A)33%
B)50%
C)75%
D)97%-98%

Answer 2

D

Question 3

Steven has a digestive disorder that prevents him for absorbing an essential nutrient,which we will call compound X,from food.He can,however,absorb this nutrient in supplement form with the same efficiency as a healthy person can absorb it from food,and once absorbed,metabolize the nutrient with the same efficiency as any healthy person.So he goes to a pharmacy and buys a bottle of compound X tablets.The maximum daily dose of the supplement as recommended on the bottle's label is equivalent to the UL for compound X.Which statement best describes the health effects of the dose? Note that an RDA has been determined for compound X.

A)Because of Steven's difficulties with absorption,a dose at the UL is essential to ensure that he absorbs enough of the nutrient from the supplement.
B)The dose will probably do Steven no harm and is likely to provide additional health benefits over the RDA.
C)The dose is toxic and Steven should reduce it to no more than the RDA.
D)The dose will probably do not harm,but is unlikely to provide additional health benefits over the RDA.

Answer 3

D

Question 4

The nutrient intake of a population is assessed using the EAR cut point method.Which result represents a population that is the best nourished with respect to this nutrient?

A)The proportion of the population with intakes less than the EAR is 50%.
B)The proportion of the population with intakes less than the EAR is 2%.
C)The proportion of the population with intakes less than the EAR is 18%.
D)The proportion of the population with intakes less than the EAR is 98%.

Question 5

The recommended EAR for a nutrient is the amount estimated to meet the needs of what % percentage of individuals in the selected gender and life-stage group?

A)33%
B)75%
C)98%
D)50%

Question 6

"The proportion of a population that is NOT meeting its requirements is indicated by the proportion of the population with intakes below the EAR." What is being described?

A)EAR cut point method
B)A requirement distribution curve
C)The median of an intake distribution curve
D)Definition of the Estimated Average Requirement.

Question 7

Shown below are four intake distributions from four different groups for the same nutrient.Which is the most poorly nourished population with respect to the nutrient?

A)
B)
C)
D)

Question 8

What was one of the factors influencing the development of the Dietary Reference Intakes,or DRIs?

A)the increased incidence of infectious diseases.
B)the high prevalence of nutrient deficiencies.
C)increased incidence of diet-related chronic diseases such as heart disease,cancer,and obesity.
D)the discovery of more essential nutrients.

Question 9

Which statement regarding Tolerable Upper Intake Levels (ULs)is TRUE?

A)For some groups,there is an established benefit in consuming nutrients at this level.
B)For many nutrients,data are insufficient to establish a UL value.
C)Consuming nutrients at this level will probably cause adverse health effects.
D)The UL is set at the level of intake that causes adverse effects in 5% of the population.

Question 10

What is a dietary pattern?

A)A listing of the essential nutrients that must be included in a diet.
B)A listing of foods that should be limited in a diet.
C)A description of types and amounts of foods that are consumed in a diet.
D)A description of the recommended amounts of protein,carbohydrates and fat to prevent chronic disease.

Question 11

Which of the following statements regarding RDAs is FALSE?

A)RDAs provide target intake amounts of nutrients for individuals.
B)The RDAs are one component of the DRIs.
C)The EARs are derived from the RDAs.
D)RDAs are often used in menu planning for individuals.

Question 12

In which situation is a UL for a nutrient most likely to be exceeded?

A)When large quantities of food are consumed by athletes.
B)When people are recovering from surgery and need more kcalories.
C)When supplements are taken in excess of recommended doses.
D)When people eat a nutrient-dense diet.

Question 13

There are two approaches to the formulation of nutrition recommendations.Canada's Food Guide is an example of which approach?

A)Nutrient-based approach
B)Food-based approach
C)Deficiency-based approach
D)Preventative approach.

Question 14

Dietary standards were first developed in England in the 1860s.What was reason that the standards were first developed?

A)To determine the amount of food needed to prevent hunger and keep people alive so they could work.
B)To prevent nutrient deficiencies and to ensure that children drank milk.
C)To improve human health and to ensure that people consumed fruits and vegetables.
D)To protect the population from heart disease and to reduce obesity,

Question 15

Which DRIs are recommended as targets for intake to ensure that an individual is almost certain of meeting his/her nutrient requirements?

A)EAR and UL
B)RDA and UL
C)RDA and AI
D)EAR and AI

Question 16

Which is NOT a goal of the Dietary Reference Intakes (DRIs)?

A)prescribing what a person should eat each day
B)preventing nutrient deficiencies
C)promoting healthful eating
D)reducing chronic diseases

Question 17

What is a criterion of adequacy for a nutrient?

A)It is a method of assessing nutrient intake.
B)It is a measurable indicator of the biological effect of a nutrient.
C)It is a method used to establish a UL.
D)It is always the level of nutrient in the blood.

Question 18

If a woman's usual intake for a nutrient is equal to the recommended Estimated Average Requirement what can be concluded about her intake?

A)She is almost certain to be meeting her requirement for that nutrient.
B)She is has a 50% chance of meeting her requirement for that nutrient.
C)She is almost certainly NOT meeting her requirement for that nutrient.
D)She has a 10% chance of meeting her requirement.

Question 19

Which statement best distinguishes between an AI and an RDA?

A)While both DRIs can be used as target intakes for individuals,an AI is set when there is insufficient research data to set an RDA.
B)While both DRIs represent intakes that almost certainly guarantee that individuals are meeting their requirements,an RDA is set when there is insufficient research data to set an AI.
C)An AI is commonly used to establish recommendations for minerals and fibre,while RDAs are used for vitamins.
D)While an RDA represents an intake at which an individual can be almost certain of meeting their requirement,an individual with an intake equal to an AI (or greater)may or may not be meeting their requirement.

Question 20

Consider the following nutrient requirement curve for a vitamin.If the points A,B,and C correspond to the usual dietary intake of the vitamin for individuals A,B,and C respectively,indicate which statement best describes their nutrient status with respect to this nutrient.

A)Individual A is meeting his requirement,but individuals B and C are not.
B)There is a higher probability that individual A is meeting his requirement,compared to individuals B and C,but it is possible that all of these individuals are meeting their requirements.
C)Individual B and C are meeting their requirements but individual A is not.
D)There is a lower probability that individual A is meeting his requirement than individuals B and C,but it is possible that none of these individuals are meeting their requirements.

Question 21

Which of the following statements regarding Canada's Food Guide guidelines is FALSE?

A)A person requiring 3,000 kcal/day and a person requiring 1,600 kcal/day can both effectively use Canada's Food Guide as a guide for eating.
B)Nutrient recommendations are provided for addressing specific disease states.
C)Canada's Food Guide recommends choosing foods low in fat and sugar to increase the nutrient density of selected foods.
D)A 20-year-old man should consume 8-10 servings of vegetables and fruits daily.

Question 22

A person consumes a total of 2000 kcalories daily.%35 of those kcalories daily come from dietary fat.How would you calculate the number of grams of fat consumed?

A)Multiple 2000 by 0.35.Divide the product by 9.
B)Multiple 2000 by 0.35.Divide the product by 4.
C)Multiple 2000 by 0.35.
D)Divide 2000 by 9.

Question 23

Which statement about the Dietitians of Canada website (www.eatracker.ca)is FALSE?

A)Its only feature is comparing one's intake to a 2,000 kcalorie reference diet in an online format.
B)It allows for personalization.
C)It allows individuals to analyze their diets for energy and nutrient intake.
D)It provides exercise and fitness tips.

Question 24

A person consumes 2000 kcalories and 80 grams of protein.How would you calculate the %kcal from protein?

A)2000/80,then multiple by 4,then convert to a percentage.
B)2000/4,then multiple by 80,then convert to a percentage.
C)2000/ (80 X4),then convert to a percentage.
D)(80X4)/2000,then convert to a percentage.

Question 25

What has been done to ensure that 90% of the population is meeting their requirements for most nutrients when following the current Canada's Food Guide?

A)The guidelines of the previous food guide have been maintained.
B)A new graphic which includes a rainbow has been created.
C)Five hundred menus conforming to the latest guide have been tested for nutrient adequacy.
D)A survey recording the food intake of several thousand Canadians has been conducted.

Question 26

In Canada's Food Guide,fats are how are dietary fats classified?

A)as part of the Meat and Alternatives group.
B)as part of the Grain Products group.
C)as an individual food group.
D)as a non-food group,although recommendations are made for types and amounts.

Question 27

Which is NOT recommended by Canada's Food Guide to improve health and reach a healthy body weight?

A)Limit the intake of trans fat,but not total or saturated fat.
B)Read the Nutrition Facts table to compare the nutrient content of foods.
C)Limit foods high in fat,sugar,or salt.
D)Eat the recommended amounts and types of each food,from each food group,daily.

Question 28

According to Canada's Food Guide,how many cups of cooked rice or pasta is considered one Canada food guide serving of grain products?

A)¼
B)½
C)¾
D)1

Question 29

Which is an appropriate tool for analyzing the nutrient content of the food in one's diet?

A)My Food Guide Servings Tracker sheet.
B)Canada's Food Guide.
C)My Food Guide.
D)EaTracker.ca.

Question 30

Which is NOT a typical application for the DRIs?

A)The assessment of the nutritional content of meals in school programs.
B)The identification of an individual with poor nutritional status.
C)The assessment of the nutritional adequacies of populations.
D)The identifications of nutrient intakes that may be of public health concern.

Question 31

What effect does weight gain typically have on a person's estimated energy requirement?

A)EER increases.
B)EER decreases.
C)EER remains unchanged.
D)EER decreases,but only if the weight is accompanied by an increase in physical activity.

Question 32

What does the principle of moderation in planning healthy diets mean?

A)regulate food intake,particularly foods that are high in solid fats,added sugars,and sodium.
B)choose nutrient dense foods as often as non-nutrient dense foods.
C)refer to the four arcs on the cover of Canada's Food Guide for amounts of food to eat
D)All of the above answer choices are correct.

Question 33

The Acceptable Macronutrient Distribution Range (AMDR)for carbohydrate for a healthy adult is 45%-65%.What does this mean?

A)A person should consume 45% to 65% of the total weight of food eaten daily from carbohydrates
B)A person should consume 35% to 55% of the total calories eaten daily from carbohydrates.
C)A person should consume 45% to 65% of the total calories eaten daily from carbohydrates.
D)A person should consume 45g to 65g of carbohydrate daily.

Question 34

Which of the following statements is part of Canada's Food Guide?

A)Accumulate at least 10 minutes of physical activity daily.
B)Enjoy the social aspects of eating,
C)Alcohol consumption,in moderate amounts,are beneficial.
D)Avoid foods low in salt.

Question 35

Which statement is NOT included in Canada's Food Guide?

A)Make at least half of your grain products whole grain each day.
B)Eat at least one dark green and one orange vegetable each day.
C)Select whole or 3% milk instead of 2%,1%,or skim milk.
D)Eat at least two Canada Food Guide servings of fish each week.

Question 36

Which statement regarding EERs is FALSE?

A)Variables in the calculations of the EERs include age,gender,weight,height,and level of physical activity.
B)EER stands for Estimated Energy Requirements.
C)EERs take into account nutrient intake recommendations.
D)EERs are the average energy intakes predicted to maintain body weight in healthy individuals.

Question 37

The developers of the current 2007 Canada's Food Guide analyzed menus to determine if the nutrient needs of what percentage of the population were being met when following the guide?

A)50%
B)90%
C)98%
D)100%

Question 38

Canada's Food Guide categorizes foods into groups to help Canadians apply the recommendations to their individual diets.What are these food groups?

A)Milk and Alternatives,Meat and Alternatives,Grain Products,and Vegetables and Fruit.
B)Meat,Milk,Legumes and Nuts,Grains,and Fruits and Vegetables.
C)Carbohydrate foods,Protein foods,and Fat foods.
D)Grains,Vegetables,Fruits,Milk,and Meat and Legumes.

Question 39

Which of the following items is NOT equivalent to a Grain Products serving?

A)¾ cup of hot cereal
B)1 bagel
C)½ cup of cooked rice
D)1 slice of bread

Question 40

Which group of DRIs would most likely be used to plan menus for a school breakfast and lunch program?

A)AIs only
B)RNIs
C)EARs and AIs
D)ULs

Question 41

Consider the following methodology: "Five hundred menus were created that conformed to Canada's Food Guide,using foods in the Canadian food supply and then they were evaluated for their nutrient content.The nutrient levels of Vitamin A were found to be too low in many of the menus." What was the result of the methodology described?

A)The additional statement in Canada's Food Guide that Canadians consume two servings of green vegetables daily.
B)The additional statement in Canada's Food Guide that Canadians,over 50,take a Vitamin A supplement.
C)The additional statement in Canada's Food Guide that Canadians eat green and orange vegetables,such as carrots and broccoli.
D)The additional statement in Canada's Food Guide that Canadians avoid foods high in sugar as they contain little Vitamin A.

Question 42

My Food Guide Servings Tracker allows users to compare their food intake to what recommendations?

A)Canadian Diabetes Association diet plan called Just the Basics.
B)Canada's Food Guide recommendations on number of servings and additional statements.
C)the Mediterranean diet's recommendations on number of servings.
D)MyPlate.gov recommendations on how much space each food group should occupy put on a plate.

Question 43

Which is NOT a traditional food featured in the Canada's Food Guide for First Nations,Inuit and Metis?

A)Bannock
B)Oatmeal
C)Salmon
D)Wild game

Question 44

Sara is preparing dinner at home and decides to eat the following for supper-chicken breast (low fat),baked beans (an example of canned lentils-no fat),small amount of almonds and as a beverage 1% skim milk.Which statement best describes her food choices?

A)Sara's choices suggest she is trying to limit her intake of kcalories and she has selected foods from two of the four Canada's Food Guide food groups.
B)Sara's choices suggest she is trying to limit her intake of kcalories and she has selected foods from three of the four Canada's Food Guide food groups.
C)Sara's choices suggest she is trying to limit her intake of sugar and she has selected foods from three of the four Canada's Food Guide food groups.
D)Sara's choices illustrate the concept of variety in food choices as she has selected foods from all four of Canada's Food Guide food groups.

Question 45

What is the basis for the order in which ingredients are listed on a food label ?

A)contribution to total weight.
B)contribution to total volume.
C)nutritional value.
D)alphabetical order.

Question 46

Which statement is NOT an accurate description of national food guides?

A)They use graphics to emphasize the amounts and types of foods that should be eaten.
B)They emphasize foods most commonly found in the national food supply.
C)There is a lot of variation in the advice given between different countries.
D)Plates and pyramids are popular graphical representations.

Question 47

"Five hundred menus were created that conformed to Canada's Food Guide,using foods in the Canadian food supply and then they were evaluated for their nutrient content." What is being described?

A)A method of evaluating Canada's Food Guide.
B)A consumer survey of food intake.
C)An application of eatracker.ca.
D)The rejection of an early version of Canada's Food Guide.

Question 48

Imagine that you are a nutritional scientist who has been given the job to create a national food guide.You test the food guide,using simulated menus based on the national food supply,and find that after multiple attempts it is not possible to create a food guide that meets the populations' requirement for a certain nutrient.It is apparent that the national food supply does not contain foods that are high in this nutrient.What is your best course of action?

A)Add a recommendation to the food guide that people take a supplement of the nutrient.
B)Disregard the results;since only one nutrient is a problem,it is unimportant.
C)Add a recommendation to the food guide that people eat foods that are high in the nutrient.
D)Organize a committee of scientists to review the literature and to determine a new EAR for the nutrient.

Question 49

You are using a template to plan some menus based on Canada's Food Guide and on your template includes the following food groups for breakfast: vegetables and fruit,grain products,milk and alternatives.Which breakfast conforms to the template?

A)Scrambled egg,bacon,sausage,whole wheat toast,and coffee
B)Oatmeal,chocolate milk,strawberries,and banana.
C)Baked beans on toast and coffee.
D)Yogurt and a banana.

Question 50

Marie kept a 7-day food record and found that over that one-week period she consumed 10 Canada Food Guide servings of low-fat beef products,8 Canada Food Guide servings of low-fat poultry and 3 Canada Food Guide servings of peanut butter.Marie is 19 years old and Canada's Food Guide recommends 2 servings of meat and meat alternatives each day for women her age.Which statement best describes her food selections and how they meet the recommendations of Canada's Food Guide for this food group?

A)Marie is consuming too few servings of Meat and Alternatives.She should add additional servings of fish,beans,lentils and tofu to meet the recommendations.
B)Marie is consuming too many servings of Meat and Alternatives.She should reduce the total number of servings for the week from 21 to 14.She should also increase the variety of her food intake by changing some beef and poultry servings to servings of fish,beans,lentils and tofu to meet the recommendations.
C)Marie is consuming the correct number of servings of Meat and Alternatives.But she should change some beef and poultry servings to servings of fish,beans,lentils and tofu to better meet the recommendations.
D)Marie is consuming the correct number of servings of Meat and Alternatives.But she should change some beef and poultry servings to servings of fish,whole grain bread,cheese,and carrots to include more variety in meat alternatives.

Question 51

When using Canada's Food Guide to plan meals for an individual which statement best describes the template?

A)It is a table that shows how the recommended numbers of Canada's Food Guide servings,from all four food groups and oils,will be distributed across meals and snacks.
B)It is a table that shows how specific foods,from all four of Canada's Food Guide food groups and oils,will be distributed across meals and snacks.
C)It is a table that shows how many servings of the four food groups (comprised of grain products,milk and alternatives,meat and alternatives,and oils)are distributed across meals and snacks.
D)It is a table that shows how many servings of Canada's Food Guide servings,from all four food groups and oils,will be distributed across meals only.The content of snacks is left unplanned.

Question 52

Consider the following two lists of ingredients from boxes of oat cereals.What can you reasonably conclude from these lists? Product 1: List of Ingredients: sugar,honey,palm oil,wheat flour,oatmeal
Product 2: List of Ingredients: oatmeal,wheat bran,sugar

A)There are probably more sugars in product 1 then in product 2,although you cannot be absolutely certain because the weights of each ingredients as % of total weight are not given.
B)Only product 1 contains sucrose.
C)There is more sugar in product 2 than oatmeal and more oatmeal in product 1 than sugar.
D)There is probably more oatmeal in product 1 than in product 2.

Question 53

Which of the following recommendations pertaining to the Mediterranean diet is FALSE?

A)It recommends the consumption of local produce.
B)Vitamin D supplements are recommended.
C)The consumption of olive oil is recommended.
D)It emphasizes the consumption of red meat sparingly.

Question 54

Consider the following formulation for a product which lists the ingredients and their % by weight of the product; $\begin{array}{|l|}\hlineSugar: ~15\%\\\hlineOatmeal: ~25 \%\\\hlineGlucose/fructose: ~7 \%\\\hlineAlmands: ~10 \%\\\hlineHaney: ~9\%\\\hlinePumpkin~seeds: ~8 \%\\\hlineSunflawer~ seeds: ~14 \%\\\hlinePalm ~ail: ~12\%\\\hline\end{array}$ Which is the order for listing these ingredients following the current labelling regulations? Which is the correct order for listing these ingredients based on proposed changes introduced by Health Canada in July 2014?

A)Current regulations: oatmeal,sugar,sunflower seeds,palm oil,almonds,honey,pumpkin seeds,glucose/fructose Proposed regulations: oatmeal,sunflower seeds,palm oil,almonds,pumpkin seeds,sugars (sugar,honey,glucose/fructose),
B)Current regulations: oatmeal,sugar,sunflower seeds,palm oil,almonds,honey,pumpkin seeds,glucose/fructose Proposed regulations: Oatmeal,sugars (sugar,honey,glucose/fructose),sunflower seeds,palm oil,almonds,pumpkin seeds
C)Current regulations: Almonds,glucose/fructose,honey,oatmeal,palm oil,pumpkin seeds,sugar,sunflower Proposed regulations: Sugars (sugar,honey,glucose/fructose),oatmeal,sunflower seeds,palm oil,almonds,pumpkin seeds
D)Current regulations: oatmeal,sugar,sunflower seeds,palm oil,almonds,honey,pumpkin seeds,glucose/fructose Proposed regulations: Sugars (sugar,honey,glucose/fructose),oatmeal,sunflower seeds,palm oil,almonds,pumpkin seeds

Question 55

Which statement does NOT describe the diet plans created by the Canadian Diabetes Association?

A)The diet plans emphasize the selection of foods based on their carbohydrate content.
B)The diet plans are intended to help those with diabetes maintain high levels of blood glucose.
C)The diet plans emphasize healthy eating for people with diabetes.
D)The diet plans are called Just the Basics and Beyond the Basics.

Question 56

Which statement best describes the difference between Eating Well with Canada's Food Guide and Eating Well with Canada's Food Guide: First Nations,Inuit,and Metis?

A)The First Nations,Inuit,and Metis Food Guide recognizes the cultural values of the aboriginal peoples by incorporating traditional foods,such as wild game and fish,into the food guide.
B)The First Nations,Inuit,and Metis Food Guide recognizes the cultural values of the aboriginal peoples by emphasizing the consumption of the store-bought foods they typically buy.
C)The First Nations,Inuit,and Metis Food Guide assists aboriginal peoples in making healthy food choices by emphasizing traditional foods such as bannock (an indigenous vegetable)and wild berries.
D)The First Nations,Inuit,and Metis Food Guide is available in several aboriginal languages but otherwise there are no differences between the content of the two guide.

Question 57

Which statement is an important difference between Canada's Food Guide and the Mediterranean diet pyramid?

A)Canada's Food Guide recommends the consumption of one serving of fish weekly,while the Mediterranean diet pyramid recommends that fish be consumed daily.
B)Canada's Food Guide recommends the consumption of canola,soybean and olive oil,while the Mediterranean pyramid emphasizes soybean oil.
C)Canada's Food Guide recommends limited intake of alcohol which the Mediterranean diet recommends moderate consumption of wine at meals.
D)Canada's Food Guide recommends that meat be consumed monthly while the Mediterranean diet pyramid allows for the daily consumption of meat.

Question 58

Which is NOT legally required on a Nutrition Facts table?

A)grams of fat
B)grams of protein
C)kcalories from fibre
D)kcalories per serving

Question 59

What are two meal-planning systems designed specifically to assist people with diabetes?

A)Canada's Food Guide and Just the Basics.
B)Canada's Food Guide and Beyond the Basics.
C)MyPlate and Beyond the Basics.
D)Exchange Lists and Beyond the Basics

Question 60

Daily Values on a Nutrition Facts panel are based on a diet of how many kcalories?

A)1,000
B)1,500
C)2,000
D)2,500

Question 61

A food processor wants to make the following claim for a food product that contains a bioactive compound called compound X: " [state serving size] of [name food] contains 75% of the daily amount of compound X which may reduce the duration of influenza and the common cold.What is the regulatory process?

A)the food processor can immediately put the claim on food labels but must have evidence for the claim on hand should it be requested by Health Canada.
B)regardless of the scientific evidence,this type of claim cannot be put on foods sold in Canada.
C)the food processor must submit the scientific evidence to Health Canada,receive approval from Health Canada for the claim and only after approval is received can the claim be placed on food packages.
D)the food processor must conduct an intervention trial to prove the claim and submit the results for approval to Health Canada and only after approval is received can the claim be placed on food packages.

Question 62

In July 2014,Health Canada proposed several changes to the way that fats are reported on the nutrition facts table.Which is one of the proposed changes?

A)There are two separate DVs,one for saturated fat and one for trans fat.
B)The DV for total fat has been lowered.
C)Trans fat is listed with other nutrients that Canadians do not get enough of.
D)Naturally-occurring trans fat does not have to be listed.

Question 63

Which minerals must currently be reported on the Nutrition facts table and which minerals would have to be reported if current Health Canada proposals,as of July 2014,are implemented?

A)currently calcium and iron;proposed calcium,iron and potassium
B)currently calcium and zinc;proposed calcium,zinc and potassium
C)currently iron and magnesium;proposed calcium and potassium
D)currently iron and calcium;proposed potassium only

Question 64

Which is NOT a reason why Health Canada provides the Interactive Tools: Nutrition Labelling on its website?

A)to help Canadians recognize quality claims.
B)to help Canadians interpret %DVs properly
C)to help Canadians to recognize the importance of serving sizes
D)to help Canadians make comparisons between foods

Question 65

In July 2014,Health Canada proposed several changes to the way that carbohydrates are reported on the nutrition facts table.Which is one of the proposed changes?

A)A Daily Value is proposed for total sugars.
B)A Daily Value is proposed for added sugars.
C)Only naturally-occurring sugars need to be reported.
D)There are separate lines for added-sugars and naturally-occurring sugars.

Question 66

"Orange juice is an excellent source of vitamin C,a dietary antioxidant." Which statement best describes this claim?

A)It is a combined nutrient content claim and therapeutic claim.
B)It is a combined nutrient content and nutrient function claim
C)It is a combined nutrient content claim and disease risk reduction claim.
D)It is a nutrient function claim only.

Question 67

A food product has the following fat content: Total fat: 7.5 g;Saturated fat: 5 g;Trans fat: 1.5 g.Using the which is the correct description of the product? Note: DV for total fat = 75g;DV for saturated fat = 20 g;DV for trans fat = 2g

A)Fat: DV = 10% ;Saturated fat: DV = 25% Trans fat: DV = 75%
B)Fat: DV = 10%;Saturated fat: DV = 20%;Trans fat: DV = 20%
C)Fat: DV = 100 %;Saturated fat: DV = 67%;Trans fat: DV = 20%
D)Fat DV = 10%;Saturated fat: DV = 7% Trans fat: DV = 1%

Question 68

What is the reason given be Health Canada for its proposal to eliminate mandatory reporting of Vitamin A and C on the nutrition facts table?

A)Vitamin A and C are not essential to life,while Vitamin D and potassium are
B)There is no evidence that Canadians are suffering from serious deficiencies of vitamin A and C,while some segments of the Canadian population may not be getting enough vitamin D or potassium.
C)Vitamin A and C are nutrients that can be easily obtained from grain products and food processors can still voluntarily report vitamin A and C on the nutrition facts tables if they wish.
D)Vitamin A and Vitamin C are often degraded during food processing.

Question 69

Consider the following information for a food: 1 serving contains 10 mg of nutrient Y.The daily value of nutrient Y = 1000mg.What claim could be made for the following food with respect to its content of nutrient Y?

A)It is an excellent source of nutrient Y.
B)It is a good source of nutrient Y.
C)It is a source of nutrient Y.
D)No claim can be made.

Question 70

Which of the following items is NOT required to be present on the label of natural health products?

A)product name
B)product's nonmedical ingredients
C)references to studies demonstrating effectiveness of supplement
D)product's recommended use or purpose

Question 71

Which of the following foods can NOT make a claim for reducing serum cholesterol?

A)canola oil,cold-pressed
B)whole flaxseeds,unground
C)oatmeal,old-fashioned
D)barley,pearl

Question 72

One cup of product A provides 50% of the daily amount of compound X shown to help reduce serum cholesterol." This is an example of what kind of health claim?

A)general health claim
B)therapeutic claim.
C)nutrient function claim
D)nutrient content claim.

Question 73

The descriptor,Source of,can legally be used on a food label when the product contains at least what % of the daily value of the stated nutrient?

A)1%
B)2%
C)5%
D)10%

Question 74

Which statement best describes these two claims? Claim 1 on a package of tea: "Increases the antioxidant capacity of the blood."
Claim 2 for a food rich in Vitamin C;"This food contains vitamin C,a dietary antioxidant"

A)Claim 1 is a function claim for a food,while claim 2 is nutrient function claim.
B)Both claim 1 and 2 are nutrient function claims.
C)Both claim 1 and 2 are function claims for food.
D)Claim 1 is a therapeutic claim,while claim 2 is a nutrient function claim.

Question 75

Which claim on a food label is NOT allowed?

A)A healthy diet rich in fruits and vegetables may reduce the risk of some types of cancer.
B)A healthy diet rich in zinc may reduce respiratory infections.
C)A healthy diet with adequate calcium and vitamin D and regular physical activity helps maintain bone health and may reduce the risk of osteoporosis.
D)A healthy diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure.

Question 76

In July 2014 Health Canada proposed changes to the reporting of micronutrients on the Nutrition Facts Table.Which statement identifies the vitamins that must currently be listed and the two nutrients with which Health Canada is proposing to replace them?

A)Currently Vitamin A and Vitamin C;replace with Vitamin D and potassium
B)Currently Vitamin A and Vitamin E;replace with Vitamin D and potassium
C)Currently Vitamin C and Vitamin D;replace with Vitamin A and potassium
D)Currently Vitamin C and Vitamin D;replace with vitamin A and magnesium.

Question 77

Which accurately describes the carbohydrate content of one cup (250 ml)of fluid,white milk?

A)Total Carbohydrates: 12 g;Added sugars: 12 g
B)Total Carbohydrates: 0 g;Added sugars: 0 g
C)Total Carbohydrates: 12 g;Added sugars: 0 g
D)Total Carbohydrates: 0 g;Added sugars: 12 g

Question 78

What is Informed Dining?

A)It is an approach taken by consumers to be more aware of how much food they eat in restaurants.
B)A mandatory campaign initiated by the food industry to inform consumers of the calorie and nutrient content of menu items.
C)A voluntary campaign initiated by the food industry to inform consumers of the nutrient and calorie content of menu items.
D)A voluntary program initiated by governments to inform consumers of the calorie and salt content of menu items.

Question 79

In July 2014,Health Canada proposed what changes to facilitate comparisons of foods using the nutrition facts table?

A)changes to reduce the variation in serving sizes reported on nutrition facts tables for similar foods
B)changes to reduce the number of nutrients that must be listed on the Nutrition Facts table.
C)changes to improve the readability of the ingredients list
D)changes to include a %DV for sugars

Question 80

Which statement does NOT accurately describe a purpose for the Daily Values in nutrition facts tables?

A)DVs help consumers know if a food is a good source of a particular nutrient.
B)DVs help consumers know if a food has a small amount of a nutrient.
C)DVs may be used to assess the probability that a person is meeting his/her requirements..
D)DVs are useful for making comparisons between various food products.