Deck 2: Nutrition Tools Standards and Guidelines

Question 1

The absence of a tolerable upper intake level (UL) for a nutrient implies that it is safe to consume in any amount.

Answer 1

False

Question 2

On average, consuming 100% of the Dietary Reference Intakes (DRI) for every nutrient ensures adequate intake over time.

Answer 2

True

Question 3

Which of the following nutrients should be limited to 5% or less of the %DV on a food label?

A) iron
B) folate
C) calcium
D) sodium

Answer 3

D

Question 4

Which of the following recommendations for pregnant women does the most recent Canada's Food Guide make?

A) consume 10 glasses of water every day
B) take a daily vitamin B₆ supplement
C) take a daily vitamin B₁₂ supplement
D) take a daily folic acid supplement

Question 5

Which of the following statements about Daily Values (DV) is the most accurate?

A) they are based on nutrient recommendations for a 3,000-Calorie diet
B) they are the best way to compare the nutritional content of packaged foods
C) they are required on Canadian food labels and restaurant menus
D) they are useful as nutrient intake goals for all adults

Question 6

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the Dietary Reference Intakes (DRI) committee.

Question 7

Following Canada's Food Guide is intended to reduce your risk for which chronic disease?

A) osteoporosis
B) kidney stones
C) heartburn
D) arthritis

Question 8

Which of the following recommendations does Canada's Food Guide make with regard to oils and fats?

A) do not consume butter, lard, or shortening
B) include at least 3 to 4 tbsp (45 to 60 mL) daily
C) choose soft margarines that are low in saturated fats and trans fats
D) use vegetable oils such as coconut, olive, and palm kernel

Question 9

What is the name of the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

A) lignans
B) lycopene
C) genistein
D) lutein

Question 10

When carbohydrate counting, how many grams of carbohydrate is equivalent to one carbohydrate serving in accordance with the Canadian Diabetes Association meal planning guide approach?

A) 5
B) 10
C) 15
D) 20

Question 11

Canada's Food Guide is intended for healthy people aged 2 years and older.

Question 12

You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. Which of the following points would you emphasize during your presentation?

A) understanding that the %DV are based on a 3,000-Calorie diet
B) using the grams on the labels to calculate percentages for Daily Values
C) comparing the number of food additives in a product
D) understanding the descriptor terms used on food labels

Question 13

The ingredient list on packaged foods must be listed in ascending order by weight.

Question 14

What number of core food components must be listed on the Nutrition Facts panel on a food label in Canada?

A) 10
B) 11
C) 12
D) 13

Question 15

Which of the following statements about the dietary reference intakes (DRI) is the most accurate?

A) they are for healthy individuals
B) they are based on review of available testimonials
C) they are published by a committee composed of dietitians
D) they are maximum requirements, not recommendations

Question 16

Which type of diet planning tool sorts foods into groups based on their nutrient content?

A) exchange system
B) food group plan
C) controlled Calorie allowance
D) discretionary allowance pattern

Question 17

What does the absence of a tolerable upper intake level (UL) for a specific nutrient indicate?

A) all food sources contain acceptable levels of the nutrient
B) insufficient data exist to establish a value for the nutrient
C) caution is only required when consuming supplements of the nutrient
D) it is safe to consume the nutrient in any amount

Question 18

What is the term used for studies that measure the body's intake and excretion of a nutrient to find out how much intake is required to balance excretion?

A) intake study
B) excretion study
C) balance study
D) requirement study

Question 19

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is generous.

Question 20

Which of the following standards establishes population-wide average requirements used by nutrition policymakers?

A) Daily Values (DV)
B) Recommended Dietary Allowances (RDA)
C) Recommended Daily Allowances (RDA)
D) Estimated Average Requirements (EAR)

Question 21

Which of the following phytochemicals is contained in whole grains, fruits, vegetables, herbs, spices, teas, and red wine?

A) lignans
B) flavonoids
C) lutein
D) carotenoids

Question 22

Which of the following foods is a source of lycopene?

A) garlic
B) watermelon
C) peanuts
D) red wine

Question 23

Which of the following is the name for a fermented liquid yogurt beverage?

A) keratin
B) kelphate
C) kale
D) kefir

Question 24

According to the Dietary Reference Intakes (DRI) committee, a diet should contain what percentage of its Calories from carbohydrate?

A) 10-35
B) 20-35
C) 45-65
D) 50-70

Question 25

As a result of the basic assumptions made by the Dietary Reference Intakes (DRI) committee, the DRI recommendations would apply to which of the following individuals?

A) Cindy, a 21-year-old university student
B) Harry, a 35-year-old businessman with type 1 diabetes
C) Robert, a 20-year-old with cystic fibrosis
D) Joann, a 35-year-old woman who smokes and is a vegetarian

Question 26

Why would you suggest that an adult athlete become familiar with tolerable upper intake levels (UL) prior to taking nutritional supplements?

A) to avoid using supplements
B) to prevent illness from nutrient toxicity
C) to maximize athletic performance
D) to prevent deficiencies in specific nutrients important for athletes

Question 27

What phytochemical has been attributed to lower rates of osteoporosis and heart disease in Asian people living in Asia?

A) phytoestrogen
B) carotenoid
C) flavonoid
D) lycopene

Question 28

Which of the following statements best describes Estimated Energy Requirements (EER)?

A) it provides a generous amount of Calories for healthy individuals to consume each day
B) the UL for energy is set at 2,000 Calories per day
C) small amounts of excessive energy consumed daily are of little significance to the body
D) the value is predicted to maintain body weight for healthy adults

Question 29

Which of the following nutrient supplements does Canada's Food Guide recommend daily for healthy adults over the age of 50 years?

A) iron
B) folic acid
C) vitamin D
D) calcium

Question 30

Which of the following sources of phytochemicals is the best and safest for consumers?

A) supplements
B) herbal remedies
C) whole foods
D) organic foods

Question 31

According to Canada's Food Guide, which of the following food items is considered one food guide serving?

A) 1 egg
B) 15 mL peanut butter
C) 30 g cooked fish
D) 175 mL cooked legumes

Question 32

How many grams of fibre must a food contain for it to be considered a "very high" source of fibre?

A) 2 grams or more
B) 4 grams or more
C) 6 grams or more
D) 8 grams or more

Question 33

The appropriate Daily Values for fat, saturated, and trans fatty acids, carbohydrates, fibre, sodium, and potassium are based on the Institute of Medicine Dietary Reference Intakes (DRI) report for a diet of how many kilocalories?

A) 1,500
B) 2,000
C) 2,200
D) 2,500

Question 34

Which of the following is a key nutrient or other food component typically found in vegetables and fruits?

A) vitamin B₁₂
B) trans fats
C) carotenes
D) proteins

Question 35

According to Canada's Food Guide, a daily serving of dark green vegetables is recommended in order to meet the intake requirements for which of the following nutrients?

A) vitamin C
B) vitamin A
C) folate
D) iron

Question 36

What is the name for the type of fat in butter, milk, and other dairy products that has shown some healthful biological activity in animal studies?

A) omega 12 fatty acid
B) essential fatty acid
C) miso fatty acid
D) conjugated linoleic acid

Question 37

What is the name of the phytochemical contained in black-eyed peas, grapes, lentils, and wine that may inhibit carcinogen activation and cancer promotion?

A) organosulphur compounds
B) indoles
C) tannins
D) phytic acid

Question 38

A diet-related health claim on a food label is acceptable for which of the following health conditions?

A) diabetes
B) food allergy
C) high blood pressure
D) celiac disease

Question 39

Which of the following statements about the discretionary Calorie allowance is true?

A) added fat absorbed by the batter in fried chicken contributes to discretionary Calories
B) it must be spent on nutrient-dense foods composed primarily of water
C) the more physical activity completed the fewer discretionary Calories available
D) it should be consumed even if the person is trying to lose weight

Question 40

According to the Canadian Physical Activity Guidelines for Adults-18-64 years, how much exercise is recommended for adults to maintain a healthy body?

A) 20 minutes every day
B) 30 minutes alternating days
C) 60 minutes a day
D) 150 minutes weekly

Question 41

List the food groups in Canada's Food Guide and give an example of a nutrient-dense food from each group.

Question 42

The %DV for calcium on food labels in Canada is 1,100 mg. One cup (250 mL) of 2% milk contains about 300 mg of calcium. What is the %DV for this one cup of milk?

A) 20%
B) 23%
C) 25%
D) 27%

Question 43

Describe how the Dietary Reference Intakes (DRI) committee establishes DRI values.

Question 44

Defend the statement that foods, not supplements, are the best and safest source of phytochemicals.

Question 45

Which of the following statements best describes the recommended dietary allowances (RDA)?

A) they are average nutrient intake goals that meet the needs of nearly all healthy people
B) they are established when scientific data are insufficient
C) they are updated annually with new intake values to be followed
D) they are the minimum requirements needed daily for each nutrient

Question 46

Describe characteristics of the Daily Values listed on food labels and how they should be used for healthy eating.

Question 47

Which of the following classes of lipids must be listed on food labels in Canada?

A) monounsaturated fat
B) omega-3 fats
C) cholesterol
D) polyunsaturated fat

Question 48

Explain the difference between nutrient content descriptors and diet-related health claims allowed on food labels in Canada.

Question 49

Explain how the Estimated Energy Requirements (EER) are established.

Question 50

Explain the concept of the discretionary Calorie allowance, and describe ways this allowance may be "spent."