Deck 2: Standards for Nutrient Intake

Question 1

The recommendations contained within the Dietary Guidelines for Americans are applicable to the general public living in the U.S.

A) Beginning at the time of birth
B) Beginning at about two years of age
C) Beginning at about the age children begin attending kindergarten
D) Beginning in adolescence

Answer 1

B

Question 2

Which of the following is the recommended daily dietary intake level that is assumed to be adequate and that is based on experimentally determined approximations of observed nutrient intake by a group of healthy people?

A) Estimated Average Requirement
B) Adequate Intake
C) Recommended Dietary Allowance
D) Tolerable Upper Intake Level

Answer 2

B

Question 3

A food guide is a nutrition tool that translates scientific knowledge and dietary standards and recommendations into an understandable and practical form for use by those who have little or no nutrition training.

Answer 3

True

Question 4

Which one of the following was developed to assist persons with diabetes in planning their diets?

A) The Dietary Reference Intakes
B) The Daily Values
C) The Dietary Guidelines for Americans
D) The Food Exchange System

Question 5

The food labeling values established by the Food and Drug Administration for use in the Nutrition Facts panel are known as

A) The U.S. Dietary Goals
B) The Dietary Guidelines for Americans
C) Dietary Reference Intakes
D) The Daily Values

Question 6

Which one of the following statements is True about the nutrition recommendations developed by Carl Voit and Wilber Atwater?

A) They were observational in nature.
B) They included recommendations for vitamins A & C, thiamin and riboflavin.
C) They served as the basis for the Recommended Dietary Allowances.
D) They were the first to make recommendations for pregnancy, lactation, and growth.

Question 7

Which one of the following statements about early, observational dietary standards and guidelines is False?

A) A catalyst for their development was starvation & associated diseases resulting from economic dislocation & unemployment.
B) They addressed ways of providing nutrition at the lowest cost.
C) They were developed from calorimetry and nitrogen balance studies on humans.
D) They assumed that observed intake equaled physiologic need.

Question 8

In contrast to editions prior to 2005, the Dietary Guidelines for Americans are now less technical in nature and are primarily targeted to the general public.

Question 9

One of the changes that was made when the Dietary Reference Intakes were developed was eliminating the Recommended Dietary Allowance.

Question 10

The primary purpose of the Dietary Guidelines for Americans is to prevent or delay the onset of chronic diseases.

Question 11

Broccoli dipped in batter and deep-fat fried would _____ steamed broccoli, lightly salted, and served with a lemon wedge.

A) have about the same nutrient density as
B) have a lower nutrient density than
C) have a higher nutrient density than

Question 12

Which of the following is the nutrient intake level sufficient to meet the nutrient requirements of approximately 97% of people in a given sex/age group?

A) Estimated Average Requirement
B) Adequate Intake
C) Recommended Dietary Allowance
D) Tolerable Upper Intake Level

Question 13

Which of the following is the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all apparently healthy individuals in the general population.

A) Estimated Average Requirement
B) Adequate Intake
C) Recommended Dietary Allowance
D) Tolerable Upper Intake Level

Question 14

Which one of the following represents the point of nutrient intake at which one half of the members of a given group will have its nutrient needs met while the remaining half will not?

A) Estimated Average Requirement
B) Adequate Intake
C) Recommended Dietary Allowance
D) Tolerable Upper Intake Level

Question 15

Which of the following options correctly represents the chronological sequence in the development of the three graphic food guides listed?

A) Food Guide Pyramid; MyPlate; MyPyramid
B) Food Guide Pyramid; MyPyramid; MyPlate
C) MyPlate; MyPyramid; Food Guide Pyramid
D) MyPyramid; Food Guide Pyramid; MyPlate

Question 16

The recommended intakes for most nutrients for infants up to age 1 year are expressed in terms of

A) Estimated Average Requirement
B) Adequate Intake
C) Recommended Dietary Allowance
D) Tolerable Upper Intake Level

Question 17

One of the weaknesses of the Dietary Reference Intakes is that they provide no guidance on the use of nutritional supplements.

Question 18

Which one of the following was developed by the USDA for assessing the quality of the diets of Americans?

A) U.S. Dietary Goals
B) Hassle-Free Foundation Diet
C) Nutrient Density
D) Healthy Eating Index

Question 19

Which of the following is a nutrient whose intake is less than the recommended intake level for a significant part of the population?

A) A shortfall nutrient
B) A missing nutrient
C) A phantom nutrient

Question 20

The "reference amount" is the amount of a food that people customarily consume per eating occasion and which is used by the U.S. Food and Drug Association in establishing the serving size in the Nutrition Facts label for that food.

Question 21

The __________ was created in response to concerns about the potential for excessive nutrient intakes resulting from recent increases in consumption of nutrient- fortified foods and dietary supplements.

Question 22

Since they were first established in 1980, a basic premise of the Dietary Guidelines for Americans has been that nutrient needs should be met primarily by consuming naturally occurring foods as opposed to relying on fortified foods or dietary supplements.

Question 23

The Dietary Reference Intakes (DRIs) are the result of an on-going collaborative effort by nutrition scientists in Canada and the United States.

Question 24

A food's vitamin and mineral content relative to its energy content is known as __________.

Question 25

In contrast to early indices of diet quality which tended to focus on preventing nutrient deficiency diseases, more recent indices tend to focus on the prevention of chronic disease.

Question 26

The U.S. Food and Drug Administration and the U.S. Centers for Disease Control and Prevention are jointly responsible for developing the Dietary Guidelines for Americans.

Question 27

An innovative, on-line tool designed by the U.S. Department of Agriculture to help consumers understand their energy, food, and nutrient requirements is known as __________.

Question 28

A __________ is a nutrition education tool translating scientific knowledge and dietary standards and recommendations into an understandable and practical form for use by those who have little or no training in nutrition.

Question 29

Using evidence-based criteria to rank or classify foods based on their nutrient composition is known as __________.

Question 30

Statements from authoritative scientific bodies translating nutritional recommendations into practical advice to consumers about their eating habits are known as __________.

Question 31

Because the Adequate Intake is based on observed or experimentally derived approximations of average nutrient intake that appear to maintain a defined nutritional state or criterion of adequacy in a group of people, it is considered an __________ standard.

Question 32

The __________ provide guidance to individuals on the consumption of total fat, polyunsaturated fatty acids, saturated fatty acids, dietary cholesterol, carbohydrate, and protein to ensure adequate intake and to decrease risk of chronic disease.

Question 33

There is no Recommended Dietary Allowance or Tolerable Upper Intake Level for energy.

Question 34

The average dietary energy intake that is predicted to maintain energy balance in a healthy person of a defined age, gender, weight, and level of physical activity consistent with good health is known as the __________.

Question 35

__________ is an approach to help people plan diets that maintain adequate nutrient intake while minimizing consumption of unnecessary energy and reducing the intake of sodium, solid fats, dietary cholesterol, added sugars, and refined grains.