Basic Tools in Nutrition

Question 0

proper use of dietary guides ensures that ___

Answer 0

an adequate diet is served according to an individual’s or group’s physiological state or need

Question 1

Tools devised to aid in planning, procuring,preparing, serving and consuming meals for normal and therapeutic diets

Answer 1

Dietary guides

Question 2

Identify the basic nutritional tool

Answer 2

Three Food Groups or Your Guide to Good Nutrition

Question 3

Three physiological functions of food

Answer 3

Body-building
Energy-giving
Body-regulating

Question 4

Identify the basic nutritional tool

Answer 4

The Plate Model

Question 5

Plate model developed by FNRI

Answer 5

Pinggang Pinoy

Question 6

Pinggang Pinoy– fill in the blanks

Answer 6

1/2, 1/4, 1/4

Question 7

Is Pinggang Pinoy for adults, or for kids?

Answer 7

Adults

Question 8

Identify the basic nutritional tool
• requires eating a variety of foods with the right amount of servings to get the nutrients needed by the body, and to maintain or improve weight.
• food groups are ranked according to amounts to be consumed, from the most to least

Answer 8

Food Pyramid

Question 9

[FOOD PYRAMID]

Recommended number of glasses of water for very sedentary person

Answer 9

6-8 glasses per day

Question 10

[FOOD PYRAMID]

How many servings of carbohydrates does an adult need everyday?

Answer 10

5-8

Question 11

[FOOD PYRAMID]

Recommended number of sevings for vegetables

Answer 11

3

Question 12

[FOOD PYRAMID]

Recommended number of sevings for fruits

Answer 12

2

Question 13

[FOOD PYRAMID]

Recommended number of sevings for proteins

Answer 13

5

Question 14

[FOOD PYRAMID]
Which is not a measurement of serving for protein?
A)3 cm cube or matchbox sized meat or chicken
B)3 pieces of medium fish (11 cm)
C)one slice of big fish
D)1 medium egg

Answer 14

B)3 pieces of medium fish (11 cm)

2 dapat

Question 15

[FOOD PYRAMID]
recommended intake of __
teaspoons for oils and ___ teaspoons for sugars

Answer 15

6-9

5-8

Question 16

Breastfeed infants exclusively from birth up to ____ then give appropriate complementary foods while continuing breastfeeding for ___ and beyond for optimum growth and development

Answer 16

6 months

2 years

Question 17

What law encourages mothers to breast feed their babies?

Answer 17

Executive Order 51/Milk Code

Question 18

Accdg to the Food consumption survey conducted by the ___, Most Filipinos do not eat enough green leafy and yellow vegetables, and vitamin C-rich fruits

Answer 18

FNRI

Question 19

How much is the protein percent of the Est.Average Reqt of RENI?

Answer 19

80%

Question 20

What does RENI stand for?

Answer 20

Recommended Energy and Nutrient Intake

Question 21

Identify the basic nutrition tool

Answer 21

Food Composition Table

Question 22

What is proximate analysis?

Answer 22

method of analyzing food materials according to their molecular components such as the following by difference

Question 23

What is bioavailability?

Answer 23

the amount of a nutrient consumed that is available for absorption and use by the body

Question 24

True or false:the Food Composition Table indicates the total amount of the constituent in the food rather than the amount absorbed

Answer 24

True

Question 25

Mineral content of fruits or vegetables depend on ___

Answer 25

Soil composition

Question 26

What does RA 8172 (ASIN Law) state?

Answer 26

Basic food/staple food, like rice, salt.. must be fortified with Iodine

Question 27

Iodine Deficiency Disorder - world’s most common cause of preventable ___ damage

Answer 27

Brain

Question 28

Washing cut vegetables will result to washing-off of ___

Answer 28

B vitamins

Question 29

FCT Values are expressed in terms of the nutrient content of the ___ of the food

Answer 29

Edible portion

Question 30

Edible portion = ?

Answer 30

As Purchased weight – Weight of refuse

Question 31

What is the Philippine Food Composition Table?

Answer 31

provides data on 17 food components of 1,541 commonly consumed foods in the country

Question 32

What is Menu Evaluation module?

Answer 32

shows the nutrient contents of some FNRI kitchen-tested recipes

Question 33

What is Nutrition Information Module?

Answer 33

presents the importance of variation in nutrients present in food

Question 34

``` Which is not a limitation of FCT? A)variation in the nutrient composition B)sampling C)data quality D)none of those mentioned ```

Answer 34

D

Question 35

Identify the basic nutritional tool

Answer 35

Food Exchange Lists For Meal Planning (FEL)

Question 36

[FEL] Which is not part of Group A @ Vegetables Exchange List? cabbage, cucumber, eggplant, ampalaya fruit and leaves, carrot, malunggay leaves and pods, stringbean,

Answer 36

Carrot

Question 37

[FEL] Which is not part of Group B Exchange List for Vegetables? carrot ubod, kamansi, langka, mungbean sprout, squash fruit, cabbage

Answer 37

Cabbage

Question 38

[FEL] Which is not part of Fruit Exchange List? Apple, atis, latundan, papaya, ripe mango, fruit cocktail, raisin

Answer 38

Papaya

Question 39

[FEL] Which is not part of Rice Exchange List? Cooked rice, pan amerikano, french fries, pan de sal, noodles, sweet potato, breakfast cereal

Answer 39

French fries

Question 40

Lean meat,Chicken,Quail egg,Internal organs,hasa hasa Fish,Aligue,Beans Which is not part of the Low Fat Exchange List for Meat and Fish?

Answer 40

Quail egg

Question 41

Beef brisket,quail egg, karpa fish, brain, pata, chicken egg, chicken wings,balut Which is not part of the Medium Fat list for Meat & Fish exchange?

Answer 41

Balut

Question 42

Ham,tongue,duck egg,chicken egg,nuts Which is not part of the High Fat list for Meat and Fish exchange list?

Answer 42

Chicken egg

Question 43

[FAT EXCHANGE LIST] | Which is not saturated fat: bacon, butter, avocado, margarine?

Answer 43

Avocado

Question 44

[FAT EXCHANGE LIST] | Which is not monounsaturated fat: peanut butter, peanut oil, olive oil, avocado, margarine?

Answer 44

Margarine

Question 45

Banana,condensed milk,chewing gum, honey, sugars, evaporated milk Which is not part of the Sugar Exchange List for FEL?

Answer 45

Evap milk

Question 46

Which is false about dietary guidelines? A. They are recommendations for the whole population. B. They state the minimum amount of nutrient required by an individual to maintain health. C. Both are false

Answer 46

B

Question 47

What are Dietary Reference Intakes?

Answer 47

• a comprehensive set of reference values that are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people.

Question 48

Carbohydrates : 55-70% Fats and fatty acids : ___ for infants ___ for all others Protein : 10-15% Complete the desirable contrib of each group

Answer 48

30-40% | 20-30%