Deck 2: Guidelines F Designing a Healthy Diet

Question 1

Which government agency is responsible f most U.S. food labeling?

Answer 1

FDA OR Food and Drug Administration OR Food & Drug Administration

Question 2

The amount of a particular nutrient in a serving of food compared to its kilocalie content is called its _______________.

Answer 2

nutrient density

Question 3

The RDAs are designed to cover the needs of ______% of the population.

Answer 3

97 OR ninety-seven

Question 4

Measurements of height, weight, body circumferences, and body fat are called

A) sonography.
B) electrocardiography.
C) echocardiography.
D) anthropometry.

Question 5

The 2010 Dietary Guidelines recommend consuming less than 10% of calies from ____________ fatty acids.

Question 6

Accding to the 2010 Dietary Guidelines, adults should _______________ intake of fat-free low-fat milk and milk products.

Question 7

Which statement best describes the healthful diet principle of moderation?

A) Choose a number of different foods within any given food group rather than the "same old thing."
B) Consume a variety of foods from MyPlate's five major food groups every day.
C) Pay attention to portion size and plan your entire day's diet so that you don't overconsume nutrient sources.
D) Consume foods that have the most nutrition for their kilocalories.

Question 8

A _______________ is generally a fake medicine used to disguise the treatments of participants in an experiment.

Question 9

When using MyPlate to choose fruits and vegetables, one should include a vitamin C source such as citrus fruit and a dark green vegetable each day, as a source of _______________.

Question 10

Which statement best describes nutrient density?

A) Choose a number of different foods within any given food group rather than the "same old thing."
B) Consume a variety of foods from MyPyramid's five major food groups every day.
C) Plan your entire day's diet so that you don't overconsume nutrient sources.
D) Consume foods that have the most nutrition for their kilocalories.

Question 11

Alan has been hospitalized and you are concerned about his nutritional status. The five ways you would attempt to assess his nutritional status would be to take anthropometric measurements, determine economic status, and do a biochemical evaluation, clinical examination, and _______________ analysis.

Question 12

Which meal contains foods from all food groups represented in MyPlate?

A) Chef's salad containing ham, lettuce, an egg, Thousand Island dressing, and croutons; bagel; apple; and soft drink
B) Steak, baked potato with margarine, broccoli, salad with oil and vinegar dressing, milk
C) Refried beans, onions, tomatoes, and cheddar cheese wrapped in a tortilla; orange; and water
D) Pasta, marinara (tomato) sauce with clams, house salad with vegetables, Italian bread with butter, and wine

Question 13

Calies from solid fats and/ added sugars are also called _______________ calies.

Question 14

Which of the following measures does not assess nutritional status?

A) Dietary analysis
B) Biochemical evaluation
C) Clinical evaluation
D) Psychoanalysis

Question 15

The _______________ are the recommended nutrient intakes that meet the needs of essentially all healthy people of similar age and gender.

Question 16

Accding to MyPlate, eggs belong in the _______________ group.

Question 17

Ann Miles, a triathlete, wants to eat a health-promoting diet and achieve dietary adequacy. Which principles should she follow to achieve dietary balance?

A) Eat only unrefined plant products.
B) Consume a variety of foods from MyPlate's five major food groups every day.
C) Eat only "good" foods such as fruits and vegetables and avoid the "bad" foods such as steak and ice cream.
D) Plan to eat something relatively low in fat and sodium for dinner if she had a high fat and high sodium breakfast.

Question 18

Which statement best describes the healthful diet principle of balance?

A) Choose a number of different foods within any given food group rather than the "same old thing."
B) Consume a variety of foods from each of MyPlate's five major food groups every day.
C) Plan your entire day's diet so that you don't overconsume nutrient sources.
D) Consume foods that have the most nutrition for their kilocalories.

Question 19

Which of the following is true about the way we should eat to achieve good nutritional status?

A) Eat fruits and vegetables because we can get all the nutrients we need from these.
B) Do the best we can but take supplements to fill in the deficient areas.
C) Eat a wide variety of foods because no single natural food meets all human nutrient needs.
D) Eat only plant products because animal products are bad and generally filled with hormones for animal growth.

Question 20

When there is insufficient research to determine the RDA f a nutrient, the ______, based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage, is the nutrient standard.

Question 21

The acronym RDA stands f

A) Recommended Dietary Allowance.
B) Recommended Daily Allowance.
C) Required Dietary Allowance.
D) Required Daily Allowance.

Question 22

The RDAs are considered to be adequate to meet the known nutritional needs of

A) all persons except the very young and very old.
B) all persons except pregnant and lactating women.
C) nearly all healthy persons.
D) all persons diseased and healthy.

Question 23

One serving of Raisin Bran cereal contains 50 percent of the 18 mg Daily Value f iron. How much iron will one serving of your cereal provide?

A) 5 mg
B) 9 mg
C) 15 mg
D) 36 mg

Question 24

Nutrient density can be defined as the amount of

A) a particular nutrient in a serving of food divided by the number of kilocalories in that serving.
B) a particular nutrient in a serving of food divided by the number of grams of protein.
C) kilocalories in a food divided by the amount of kilocalories needed in a day.
D) a nutrient in a serving of food divided by the amount of the nutrient needed for that day.

Question 25

The term "Daily Values" on a food label refers to

A) a generic standard set at or close to the highest RDA value or related nutrient standard.
B) RDAs.
C) minimum requirements.
D) AIs.

Question 26

Accding to MyPlate, how much do you need from the Protein Foods group when consuming a 2,000-calie diet?

A) 2 to 3 ounce-equivalents every day
B) 4 ounce-equivalents every day
C) 5 1/2 ounce-equivalents every day
D) 10 ounce-equivalents every day

Question 27

If an individual's intake of a nutrient is less than the RDA, the individual

A) is likely to be deficient in that nutrient.
B) is suffering from a deficiency of that nutrient.
C) has a 97.5% probability of being deficient in that nutrient.
D) may or may not be deficient.

Question 28

Which of the following is not a true statement about the MyPlate Fruit group?

A) Eat 2 cups every day for every 2000 kcal.
B) Eat a variety of fruit.
C) Include plenty of fruit juices for your fruit servings.
D) Choose fresh, frozen, canned, or dried fruit.

Question 29

You pick up a box of Cheerios cereal in the supermarket. The Nutrition Facts panel tells you that a 1-cup serving provides 25 percent of the ______ f iron.

A) RDA
B) Daily Value
C) Minimum Requirement
D) ESADDI

Question 30

Accding to MyPlate, consumption of foods from the Grains group should include

A) an equal amount of whole grain and refined grain products.
B) at least half of the grain servings as whole grain cereals, breads, crackers, rice, or pasta every day.
C) only whole grain products.
D) a serving of grain products at each meal.

Question 31

Which of the following is true about the use of MyPlate?

A) The guide applies to infants.
B) Milk and meat are essential to good nutrition.
C) Variety is the key to the plan.
D) The guide does not permit use of fats, oils, and sweets.

Question 32

Margaret, an elderly woman, needs to limit her kilocalie intake without sacrificing needed nutrients. Keeping in mind MyPlate, which of the following could she do?

A) Eliminate carbohydrate.
B) Carefully select foods rich in nutrients but low in kilocalories.
C) Count kilocalories and not worry about the food groups.
D) Eliminate dairy foods.

Question 33

Accding to MyPlate, an adult age 18 older should consume how many cups of milk milk equivalent per day on a 2,000-calie diet?

A) 1
B) 2
C) 3
D) 4

Question 34

EER refers to

A) a set of nutrient recommendations that includes RDAs, AIs, and ULs.
B) estimated calorie needs for the average person of a specific height, weight, age, gender, and physical activity pattern.
C) a person's actual calorie needs, as measured by calorimetry.
D) the level of dietary intake of a nutrient that is likely to meet the needs of nearly all healthy individuals in a particular life stage and gender group.

Question 35

A food label states that a serving of a particular product contains 13 grams of total fat and 20 percent of the Daily Value f fat. This means that

A) when you eat a serving of this product, you will be getting 20 percent of the RDA for fat.
B) when you eat a serving of this product you will be getting 20 percent of the Daily Reference Value for total fat based on a 2,000-kcalorie diet.
C) you should eat more of the product to get the amount of fat you need that would equal 100 percent of the Daily Reference Value.
D) you should eat more of the product to get the amount of fat you need that would equal 100 percent of the RDA.

Question 36

Which of the following is not a wise application of MyPlate?

A) Using low-fat and nonfat choices for milk and cheese
B) Including several servings of vegetable proteins per week
C) Using whole grain breads and cereals
D) Eliminating foods from the Fruits group to lose weight

Question 37

The RDAs f nutrients generally are

A) the minimum amounts the average adult male requires.
B) more than twice the requirements.
C) designed to prevent deficiency disease in half the population.
D) designed to be adequate for almost all healthy people.

Question 38

Adequate Intakes (AI)

A) are established for nutrients for which there is not enough information to set RDAs.
B) are established for carbohydrate, total fat, and dietary fiber.
C) represent minimum nutrient needs.
D) are established for all vitamins and minerals.

Question 39

Which term describes failing health that results from a long-standing dietary intake that does not meet nutritional needs?

A) Desirable nutrition
B) Balanced nutrition
C) Undernutrition
D) Inferior nutrition

Question 40

Tina is consuming 15 mg of iron per day. Her RDA is 18 mg. She has no condition warranting a greater-than-nmal need f iron. Which of the following statements is true about her consumption of this nutrient?

A) She is likely to be deficient in iron.
B) She will need to consume significantly more iron, above the RDA, to make up for her intake.
C) Only if her intake is consistently less than 70% of the RDA would she be at great risk of nutritional deficiency.
D) She couldn't possibly be getting enough iron for her needs.

Question 41

The most imptant changes in the 2010 Dietary Guidelines include powerful emphases on

A) reduction of both total calories and physical activity.
B) reduction of total calories, sugar-sweetened beverages, saturated fat, and sodium.
C) increase in animal protein and refined grains.
D) increase in all types of dairy products.

Question 42

Which of the following accurately describes the term hypothesis?

A) A test made to examine the validity of an educated guess
B) An educated guess by a scientist to explain a phenomenon
C) A study of how disease rates vary among different population groups
D) An explanation for a phenomenon that has numerous lines of evidence to support it

Question 43

Accding to the 2010 Dietary Guidelines, the food and nutrients to increase are

A) milk, meat, and beans.
B) fruits, vegetables, low-fat milk, and whole grains.
C) grains, beans, and solid fats.
D) fruit juice, beans, and meat.

Question 44

Physical Activity Guidelines f Americans, released in 2008, advise a minimum of minutes per week of moderate-intensity physical activity f adults.

A) 30
B) 60
C) 90
D) 150

Question 45

Missy visits a doct because she feels tired most of the time, is easily distracted, and feels chilled. As part of her examination, Missy has blood drawn to be tested f concentrations of nutrients and their by-products. This part of the examination is the

A) anthropometric assessment.
B) physical examination.
C) biochemical evaluation.
D) clinical examination.

Question 46

When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that olive oil is

A) the second ingredient by alphabetical listing.
B) just one of the ingredients present in the sauce.
C) the second most abundant ingredient by weight.
D) the second most abundant ingredient by volume.

Question 47

The food grouping guidelines most recently released from the United States government are called

A) The Food Guide Pyramid.
B) The Basic Four Food Groups.
C) MyPyramid.
D) MyPlate.

Question 48

Which of the following is not required on a nutrition label?

A) The amount of all vitamins and minerals for which there is an RDA
B) The serving size
C) Total kcalories from fat per serving
D) Total fat, saturated fat, cholesterol, sodium, protein, and total carbohydrate in sugars and dietary fiber

Question 49

The number of servings to consume from each MyPlate food group depends on a person's

A) height, weight, and waist circumference.
B) taste preferences.
C) age, gender, height, and weight.
D) frame size.

Question 50

The 2010 Dietary Guidelines f Americans recommend which of the following?

A) Consume fewer foods with sodium (salt), saturated fats, trans fats, cholesterol, added sugars, and refined grains.
B) Consume two alcoholic beverages per day.
C) Eliminate oils and solid fats from the diet.
D) Decrease vegetable and fruit intake.

Question 51

Kate consumes 1,900 kcalies each day. She requires 1,750 kcalies to meet daily energy needs. Over time, Kate's kcalie consumption could lead to

A) undernutrition.
B) unbalanced nutrition.
C) balanced nutrition.
D) overnutrition.

Question 52

Mrs. Mitchell was hospitalized after being found unconscious in her home. A dietitian conducted a nutritional assessment noting the general appearance of Mrs. Mitchell's skin, eyes, and tongue. Which part of the assessment is this?

A) Medical history
B) Diet history
C) Biochemical evaluation
D) Clinical examination

Question 53

Jeff, a wld-class triathlete, visits a dietitian to obtain spts nutrition advice. During his visit, Jeff is asked to recall what he ate f the past 24 hours. Which part of a nutritional assessment is this?

A) Biochemical evaluation
B) Dietary assessment
C) Clinical examination
D) Menu planning

Question 54

A nutrition label must be present on the product if

A) a claim is made about the health benefits of a specific nutrient.
B) the food is a packaged item.
C) the food is prepared using a specific standardized recipe, such as catsup.
D) the food is sold in the supermarket.

Question 55

Which government agency is responsible f regulating most U.S. food labeling?

A) Food and Drug Administration
B) U.S. Department of Agriculture
C) Bureau of Alcohol, Tobacco, and Firearms
D) Center for Science in the Public Interest

Question 56

Which of the following most accurately describes the term epidemiology?

A) A test made to examine the validity of an educated guess
B) An educated guess by a scientist to explain a phenomenon
C) A study of how disease rates vary among different population groups
D) An explanation for a phenomenon that has numerous lines of evidence to support it

Question 57

Which of the following is not a limitation of nutritional assessments?

A) A long time may elapse between the initial development of poor nutritional health and the first clinical evidence of a problem.
B) Clinical signs and symptoms of nutritional deficiencies often are not very specific.
C) Often it is not possible to separate the best nutritional state from one that is slightly jeopardized.
D) Most nutrition assessments are time-consuming, costly, and do not provide valuable information.

Question 58

The acronym DRI stands f

A) Dietary Required Intake.
B) Dietary Reference Intake.
C) Daily Required Intake.
D) Daily Reference Intake.

Question 59

Which of the following statements is consistent with the 2010 Dietary Guidelines f Americans?

A) Choose a diet very low in fat and cholesterol.
B) Balance the calories you eat with physical activity.
C) Choose a diet with plenty of animal products including milk and meats.
D) Eat an abundance of saturated fats.

Question 60

RDAs are not used in food labeling because

A) they are age- and gender-specific.
B) they are too generic.
C) there are too many of them.
D) their values are set too high.

Question 61

In der to make healthful and logical nutrition decisions, beware of

A) testimonials about personal experience.
B) reputable publication sources.
C) registered dietitians.
D) evidence from other scientific studies.

Question 62

Using MyPlate's Daily Food Plant f 2000 kilocalies as a reference, the servings from the Dairy group in this menu are

A) adequate.
B) lacking 1 serving.
C) lacking 2 servings.
D) lacking 3 servings.

Question 63

The Mediterranean Diet Pyramid patterns dietary data from parts of the Mediterranean region that enjoy

A) the lowest adult life expectancy.
B) the highest intake of saturated fat.
C) the lowest recorded rates of chronic diseases.
D) the lowest intake of carbohydrates.

Question 64

The "Supplement Facts" panel on dietary supplements resembles the _______________________________ and is required on all dietary supplements.

A) Drug Facts panel on drugs
B) Cosmetic Facts panel on cosmetics
C) Nutrition Facts panel on food
D) Health Facts panel on drugs

Question 65

Two tablespoons (tbsp) of salad dressing, peanut butter, margarine is about the size of a

A) yoyo
B) baseball
C) tennis ball
D) golf ball

Question 66

The Dietary Supplement Health and Education Act (DSHEA) of 1994 classified vitamins, minerals, amino acids, and herbal remedies as

A) drugs.
B) foods.
C) supplements.
D) phytochemicals.

Question 67

Using MyPlate's Daily Food Plan f 2000 kilocalies as a reference, the Grains are

A) adequate in number of servings but lacking fiber.
B) adequate in number of servings and fiber.
C) inadequate in number of servings.
D) inadequate in number of servings and fiber.

Question 68

Using MyPlate's Daily Food Plan f 2000 kilocalies as a reference, the Fruits and Vegetables in this menu are

A) missing a vitamin A source.
B) missing a vitamin C source.
C) present in adequate quantities.
D) missing a dark green vegetable source.