Deck 2: Planning a Healthy Diet

Question 1

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

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

Answer 1

C

Question 2

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

A)​0.4
B)​4.0
C)​250
D)​2500

Answer 2

B

Question 3

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

A)​v ariety
B)​b alance
C)​m oderation
D)kcalorie control

Answer 3

D

Question 4

What is a key recommendation associated with the Dietary Guidelines for Americans 2015-2020?

A)Decrease sodium intake to
B)Focus on nutrient variety and adequacy.
C)Meet the Physical Activity Guidelines for Americans.
D)Limit protein intakes to fewer than two servings per day.

Question 5

An empty-kcalorie food is one that contains ____.

A)no kcalories
B)an abundance of vitamins but little or no minerals
C)an abundance of minerals but little or no vitamins
D)energy and little or no proteins, vitamins, or minerals

Question 6

According to the USDA Food Patterns: Healthy US-Style Eating Pattern, a 45-year-old male on a 2200 kcalorie diet should consume how much milk or dairy each day? ​

A)1½ cups
B)2 cups
C)2½ cups
D)3 cups

Question 7

By law, how often are the Dietary Guidelines for Americans reviewed and revised?

A)every year
B)every 5 years
C)every 10 years
D)every 25 years

Question 8

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

Question 9

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

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

Question 10

Matt is drinking a cup of orange juice that has been fortified with calcium. One cup of orange juice contains 100 kcal and has 250 mg of calcium. What is the nutrient density of this orange juice per kcalorie? ​

A)2.5 milligrams per kcalorie
B)​3.5  milligrams per kcalorie
C)25 milligrams per kcalorie
D)​3 5 milligrams per kcalorie

Question 11

Consider the following menu from the point of view of the USDA Food Patterns. Breakfast
2 eggs
1 tsp margarine
2 slices enriched white bread
1 c whole milk
Coffee 
Lunch
2 oz tuna fish
Lettuce
1 tbs mayonnaise
2 slices enriched white bread
1 apple                                       
Supper
3 oz hamburger meat
1 oz cheese
1/2 c cooked rice
1/2 c carrots
Coffee
​
What describes the nutritional value of the fruits and vegetables in this menu? ​

A)A source of vitamin A is missing.
B)A source of vitamin C is marginal.
C)The daily amounts recommended for a 2000-kcalorie diet are met.
D)The daily amounts recommended for a 2000-kcalorie diet are exceeded.

Question 12

A person who eats the same foods day after day may have an adequate diet but it would lack ____. ​

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

Question 13

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

A)2 pieces of bacon, ½ can tuna, 2 pieces of bread
B)½ c pinto beans, ½ c tofu, 2 tbs peanut butter
C)½  c black beans, 2 tbs peanut butter, 1 c spinach
D)1 skinless chicken breast, 2 egg whites, meal replacement bar

Question 14

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

Question 15

In what food group would legumes be found?

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

Question 16

What is an added sugar that contributes to weight gain without providing nutrients?

A)sucrose
B)fructose
C)saccharin
D)lactose

Question 17

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

Question 18

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

Question 19

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

Question 20

In a balanced diet, foods that are rich in some nutrients ____.

A)provide enough energy and nutrients to meet the needs of almost everyone
B)do not crowd out foods that are rich in other nutrients
C)provide enough energy at the expense of kcalorie control
D)take the place of any other foods with other nutrients

Question 21

Selena is a 21-year-old college student who leads a sedentary lifestyle and who takes in approximately 2000 kcalories per day. The RD working with Selena recommends that she eat 2½ cups of vegetables each day. What vegetable dish would be most appropriate for Selena to meet this need? ​

A)coleslaw
B)sweet potatoes
C)tempura vegetables
D)potato salad

Question 22

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

Question 23

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

Question 24

What best describes an example of an imitation food? ​

A)powdered milk
B)margarine with added plant sterols
C)omega-3 enriched eggs
D)pasteurized cheese snack

Question 25

What has been shown to be a major criticism 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.

Question 26

A food scientist is developing a new and improved cereal bar. She consults with you to ask in what order the ingredients should be listed on the 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

Question 27

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 the food? ​

A)salt
B)sugar
C)cornstarch
D)wheat flour

Question 28

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

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

Question 29

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

Question 30

MyPlate was created to ____. ​

A)illustrate the five food groups
B)reinforce the MyPyramid concept
C)reinforce the Healthy Eating Index
D)encourage eating more meals at home

Question 31

Which nutrient is used as enrichment for grains? ​

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

Question 32

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

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

Question 33

Which food provides discretionary kcalories for a person on a weight-reduction diet? ​

A)watermelon
B)canned pears in syrup
C)milk with all fat removed
D)chicken with the skin removed

Question 34

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

Question 35

Restaurants with 20 or more locations must provide menu listings of an item's kcalories, grams of saturated fat, and ____.

A)grams of protein
B)glycemic index
C)milligrams of sodium
D)grams of sugar

Question 36

What is a feature of the exchange list system? ​

A)​F oods are grouped according to their source.
B)​A dequate intakes of minerals and vitamins are virtually guaranteed.
C)​A  fat portion provides about twice the energy as a carbohydrate portion.
D)​A ll foods are grouped according to their content of carbohydrate, protein, and fats.

Question 37

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

A)1,500
B)​2,000
C)​2,500
D)​3,000

Question 38

To maintain the voluntary status of front-of-package labels, major food industry associations have created a standardized presentation of nutrient information called ____. ​

A)Label It
B)Facts Up Front
C)To Your Health
D)Quick Guidelines

Question 39

What food item would most likely be in the fruit group for someone who eats Asian cuisine? ​

A)olives
B)papaya
C)mango
D)kumquats

Question 40

Textured vegetable protein is usually made from ____. ​

A)soybeans
B)corn stalks
C)a mixture of legumes
D)cruciferous vegetables

Question 41

What is a feature of people who regularly eat 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.

Question 42

What classification would be included in mayonnaise that is labeled as being "low fat"? ​

A)25 percent less fat than a comparison brand of mayonnaise
B)less than 0.5 gram of trans fat per serving
C)less than 2 grams of both saturated fat and cholesterol per serving
D)3 grams or less of fat per serving

Question 43

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

A)They are updated every 2 years as mandated by the USDA.
B)They are expressed on a "per 1,000-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 percent of the dietary recommended intake.

Question 44

What is another name for a vegan diet? ​

A)pure vegetarian diet
B)plant-based diet
C)lacto-vegetarian diet
D)macrobiotic diet

Question 45

When selecting from the vegetable and fruit groups, vegetarians may want to emphasize particularly good sources of which two nutrients?  ​

A)sodium and magnesium
B)calcium and iron
C)potassium and vitamin A
D)vitamin C and folate

Question 46

What food would be a good source of zinc for a person who follows a vegetarian diet? ​

A)spinach
B)whole grains
C)dried fruit
D)walnut oil

Question 47

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

A)"This cereal promotes a healthy heart."
B)"This cereal supports heart health. "
C)"This cereal product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers. "
D)"This cereal may reduce risk for cancers from the limited scientific evidence that has been cited about this product. "

Question 48

A diet that does not exclude specific foods but that does include many foods derived from both animals and plants is called a(n)____ diet. ​

A)omnivorous
B)vegan
C)macrobiotic
D)lacto-ovo vegetarian

Question 49

What best describes iron nutrition in vegetarians? ​

A)The iron RDA for vegetarians is higher than for others.
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.

Question 50

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.

Question 51

Which description 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 include evidence supporting their claim.
D)They must state the name of the disease or symptom for which a benefit is claimed.

Question 52

A food that has fewer than 5 kcalories per serving can be labeled as ____.

A)low kcalorie
B)kcalorie free
C)light
D)reduced kcalorie

Question 53

Tempeh is made from ____. ​

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

Question 54

Lucianna's energy requirement is 1,600 kcal/day. What is her personal Daily Value for saturated fat? ​

A)17 grams
B)20 grams
C)53 grams
D)65 grams

Question 55

Which ingredient found on a food label is a source of protein? ​

A)BHT
B)tofu
C)corn starch
D)diglycerides

Question 56

Which foods are allowed 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

Question 57

Meat replacements consumed by vegetarians are usually made of ____. ​

A)soy protein
B)fish protein
C)bean plus rice proteins
D)bean plus cheese proteins

Question 58

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

Question 59

What describes a feature of vitamin B ₁₂ nutrition in vegetarians?

A)Vitamin B ₁₂ in fortified cereals has low bioavailability.
B)Vegan mothers need only infrequent intake of vitamin B ₁₂ -fortified cereals.
C)The vitamin B ₁₂ in fermented soy products may be present in an inactive form.
D)Infants born to vegan mothers are resistant to the development of vitamin B ₁₂ deficiency.

Question 60

What dietary factor, which is less frequently found in a vegetarian diet, contributes the most to heart disease? ​

A)added sugars
B)sodium
C)saturated fat
D)alcohol

Question 62

What is a characteristic of a macrobiotic diet?

A)It excludes all hot and salty foods.
B)It permits inclusion of many nonorganic 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.

Question 73

What statement best describes the vitamin D status of vegetarians? ​

A)The requirement for vitamin D is small and it only comes from animal proteins.
B)Vegetarians are at risk of vitamin D deficiency when they do not drink milk.
C)Vegetarians are not usually deficient in vitamin D, but vegan dieters are.
D)The vitamin D status of vegetarians is similar to that of nonvegetarians.