Ch 02

Question 1

T/F

A healthful diet should always include vitamin supplements.

Answer 1

False

Question 2

T/F

All foods sold in the United States must display a food label.

Answer 2

False

Question 3

The Dietary Guidelines for Americans recommend that people who choose to drink should do so sensibly and in moderation. Moderation is defined as no more than ___ drink per day for women and no more than ___ drinks per day for men.

Answer 3

1; 2

Question 4

An adequate diet is defined as a diet that:

Answer 4

provides enough of the energy, nutrients, and fiber needed to maintain a person’s health.

Question 5

The Nutrition Facts panel identifies which of the following?

Answer 5

the % Daily Values of selected nutrients in a serving of the packaged food.

Question 6

On a package of crackers, the phrase reduced fat:

Answer 6

is an example of an FDA-approved nutrient claim.

Question 7

The USDA Food Patterns recommend that you:

Answer 7

make half your grains whole, go lean with protein, and vary your veggies

Question 8

MyPlate does not:

Answer 8

make specific recommendations for protein food choices.

Question 9

One way to reduce the Calorie content of a restaurant meal is:

Answer 9

to order an appetizer instead of an entrée.

Question 10

T/F

A food label must include a list of ingredients in descending order by weight.

Answer 10

True

Question 11

T/F

Structure–function claims on food labels must be approved by the FDA.

Answer 11

False

Question 12

T/F

The USDA Food Patterns classify beans, peas, and lentils in both the vegetables group and the protein foods group.

Answer 12

True

Question 13

T/F

The USDA has written a standardized definition for a serving size for most foods.

Answer 13

False

Question 14

T/F

One strategy for eating out more healthfully would be to order pasta with a cheese sauce instead of a tomato sauce.

Answer 14

False

Question 15

About ___ of Americans eat out at least once a week.

Answer 15

two-thirds

Question 16

The Nutrition Facts Panel on a food label contains:

Answer 16

Serving size
Servings per package
Total Calories and Calories of fat per serving
Macronutrients, vitamins, and minerals
% Daily Values

Question 17

The ___ regulates nutrient and health claims found on food labels

Answer 17

FDA

Question 18

A healthful diet provides a proper combination of energy and ____.

A) flavors
B) nutrients
C) variety
D) texture

Answer 18

B) nutrients

Question 19

Deficient intake of key nutrients generally _____.

A) occurs gradually over time
B) is experienced primarily by vegetarians
C) is mainly found in developing countries
D) is life-threatening

Answer 19

A) occurs gradually over time

Question 20

“Moderation” means _____.

A) eating not too much and not too little
B) providing the proper portions of nutrients
C) consuming a specified amount of macronutrients
D) regularly eating a variety of foods from the different food groups

Answer 20

A) eating not too much and not too little

Question 21

“Variety” means _____.

A) consuming enough calories to maintain a healthy weight
B) regularly eating many different foods from the different food groups
C) not eating too much or too little
D) consuming combinations of foods with different nutrient proportions

Answer 21

B) regularly eating many different foods from the different food groups

Question 22

A diet that is “balanced” _____.

A) is equal parts macro- and micro-nutrients
B) is designed mainly for weight management
C) promotes eating reasonable quantities of all foods
D) combines foods providing the proper proportions of nutrients

Answer 22

D) combines foods providing the proper proportions of nutrients

Question 23

The ____ is the agency that regulates food labels.

A) Centers for Disease Control and Prevention (CDC)
B) U.S. Department of Agriculture (USDA)
C) Food and Drug Administration (FDA)
D) U.S. Congress

Answer 23

C) Food and Drug Administration (FDA)

Question 24

The components on food labels must include _____.

A) approximate content of the package
B) a list of ingredients
C) calories from carbohydrates
D) suggested serving size

Answer 24

B) a list of ingredients

Question 25

The Nutrition Facts Panel can be used to _____. A) compare one food to another B) maintain a food budget C) identify the antioxidant content D) determine the freshness of the food

Answer 25

A) compare one food to another

Question 26

The percent daily value (%DV) is ____. A) a standard for food consumption B) part of required food labeling content C) based on a 1000-Calorie diet D) a nutrient claim

Answer 26

B) part of required food labeling content

Question 27

A food label is required for ____. A) meats B) structure-function claims C) produce D) nutrient claims

Answer 27

D) nutrient claims

Question 28

MyPlate was created to accompany _____. A) the Mediterranean Diet Pyramid B) the USDA Food Patterns C) FDA food labels D) the Nutrition Facts Panel

Answer 28

B) the USDA Food Patterns

Question 29

MyPlate is _____. A) an interactive personalized guide you access on the Internet B) based on the Behavioral Risk Factor Surveillance System (BRFSS) C) used to treat chronic diseases D) a tool for tracking public health developments

Answer 29

A) an interactive personalized guide you access on the Internet

Question 30

The sections within MyPlate correspond to _____. A) the macro- and micro-nutrients B) the four characteristics of a healthful diet C) food groups in the USDA Food patterns D) the five components on food labels

Answer 30

C) food groups in the USDA Food patterns

Question 31

MyPlate was released in _____. A) 2008 B) 2011 C) 1999 D) 2010

Answer 31

B) 2011

Question 32

Empty Calories ____. A) are those which provide few or no nutrients B) come only from high-sugar food C) are those which you can eat freely D) mainly affect dieters trying to lose weight

Answer 32

A) are those which provide few or no nutrients

Question 33

The Dietary Guidelines for Americans do not include _____. A) consuming most of your food early in the day B) balancing Calories to manage weight C) consuming less sodium D) consuming more beans and peas

Answer 33

A) consuming most of your food early in the day

Question 34

A healthful strategy for eating out is to _____. A) dine at all-you-can-eat or buffet-style restaurants B) eat out more often C) share an entrée with a friend D) eat only salads

Answer 34

C) share an entrée with a friend

Question 35

A major criticism of the former MyPyramid guidelines was that ____. A) portion sizes were unrealistically small B) it didn't address empty Calories C) it over-emphasized physical activity D) it was too color-coded

Answer 35

A) portion sizes were unrealistically small

Question 36

Nutrient density refers to foods that _____. A) are high in Caloric content B) provide a relatively high amount of nutrients per amount of energy (Calories) C) provide essential nutrients with each serving D) are found mainly in health food stores

Answer 36

B) provide a relatively high amount of nutrients per amount of energy (Calories)

Question 37

Food guidelines are sometimes challenging because _____. A) serving size information can be confusing B) nutrient needs can be met with any food from the same group C) low-fat and high-fat foods are easily distinguished D) recommended number of servings will provide all nutrient needs

Answer 37

A) serving size information can be confusing

Question 38

A person who must avoid dairy products may consume alternate calcium-rich foods, such as ____. A) deep yellow or orange vegetables B) whole grains C) lean proteins, such as chicken D) fortified juices, soy, and rice beverages

Answer 38

D) fortified juices, soy, and rice beverages

Question 39

Which of the following would be a meat alternative? A) deep-green vegetables B) sweet potato C) yogurt D) soybeans

Answer 39

D) soybeans

Question 40

Foods rich in fiber include ____. A) meats B) milk C) fats D) vegetables

Answer 40

D) vegetables

Question 41

Whole grains are a good source of _____. A) calcium B) zinc C) fiber D) calories

Answer 41

C) fiber

Question 42

Eating more fruit should not include increasing your consumption of ____. A) fresh fruits B) frozen fruits C) dried fruits D) fruit juices

Answer 42

D) fruit juices

Question 43

The primary USDA Food Patterns guideline for proteins is to _____. A) vary your protein sources B) eat proteins with complementary foods C) "go lean" D) always include a beverage

Answer 43

C) "go lean"

Question 44

The RDA values were first published in: A) 1941. B) 1985. C) 1900. D) 1897.

Answer 44

A) 1941.

Question 45

The net contents of a package must be reported by weight only. True False

Answer 45

False

Question 46

The four characteristics of a healthful diet are adequacy, balance, moderation, and: A) color. B) variety. C) value. D) Calories.

Answer 46

B) variety.

Question 47

Since 1990, food labels have been required on all fresh meat and poultry. True False

Answer 47

False

Question 48

Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets? A) Calorie control B) variety C) adequacy D) moderation

Answer 48

D) moderation

Question 49

Excessive alcohol intake increases: A) nervous system stimulation. B) reflex time. C) the risk of kidney disease. D) risk for serious health and social problems.

Answer 49

D) risk for serious health and social problems.

Question 50

You are reading a food label which indicates that the product contains 22% of the DV of calcium, 2% of the DV of Vitamin C and 30% of the DV from fat. Based on this information which of the following statements is correct? A) This product is low in calcium. B) This product is high in vitamin C. C) This product is low in fat. D) This product is high in calcium.

Answer 50

D) This product is high in calcium.

Question 51

Which of the following is NOT required on food labels? A) a health claim B) the ingredient list C) the name and address of the vendor D) the net contents of package

Answer 51

A) a health claim

Question 52

Convenience is one of the components of a healthful diet. A) True B) False

Answer 52

B) False

Question 53

What are the two types of claims that food companies can put on food labels regulated by the FDA? A) nutrient and health claims B) growth and energy claims C) health and beauty claims D) energy and nutrient claims

Answer 53

A) nutrient and health claims

Question 54

The Dietary Guidelines offer several flexible templates to follow to build a healthy eating pattern, including the USDA Food Patterns and: A) the DRIs. B) the Mediterranean Diet Pyramid. C) a weight-loss diet plan. D) specific activity recommendations.

Answer 54

B) the Mediterranean Diet Pyramid.

Question 55

The Dietary Guidelines for Americans focus on ____ main ideas. A) five B) six C) four D) two

Answer 55

C) four

Question 56

Eating the proper proportion of foods is referred to as: A) moderation. B) variety. C) balance. D) restriction.

Answer 56

C) balance.

Question 57

MyPlate is the visual representation of _____. A) the ideal diet for everyone B) the USDA Food Patterns C) the previous MyPyramid graphic D) the Dietary Guidelines for Americans

Answer 57

B) the USDA Food Patterns

Question 58

Foods are placed into the various groups of MyPlate based upon ______. A) kilocalorie content B) carbohydrate content C) nutrient content D) fat content

Answer 58

C) nutrient content

Question 59

What impact does the added sugar and solid fat (in a donut) have on the grouping of a food on into the MyPlate? A) The food would not count toward any food group. It is just considered "extra" food. B) The food would not count toward any food groups. It would only counts toward empty kilocalories. C) The food would be assigned to a group called "Added Sugars and Solid Fats." D) The food would be grouped on MyPlate based on key nutrients content in it. The kilocalories from added sugar and solid fat would count toward empty kilocalories.

Answer 59

D) The food would be grouped on MyPlate based on key nutrients content in it. The kilocalories from added sugar and solid fat would count toward empty kilocalories.

Question 60

To which of the MyPlate food groups would cheese belong? A) cheese B) dairy C) protein foods D) oils

Answer 60

B) dairy

Question 61

To which of the MyPlate food groups would peanut butter belong? A) vegetables B) fruits C) dairy D) protein foods

Answer 61

D) protein foods

Question 62

Which of the MyPlate food groups provides a significant amount of vitamin C? A) fruits B) grains C) protein foods D) dairy

Answer 62

A) fruits

Question 63

Which of the following MyPlate food groups would provide a significant amount of vitamin A? A) dairy B) grains C) protein foods D) oil

Answer 63

A) dairy

Question 64

In the current Dietary Guidelines for Americans, the foods/food components of concern include fats, sugars, alcohol, and: A) sodium. B) diet soda. C) cigarettes. D) carbohydrates.

Answer 64

A) sodium.

Question 65

Eve is a stay-at-home mom who generally prepares most of the meals for her household. Even though she always prepares meals that offer enough Calories and nutrients for her family of four, she often tends to make the same meals. Which characteristic of a healthy diet is Eve not incorporating into her meal planning? A) adequacy B) balance C) moderation D) variety

Answer 65

D) variety

Question 66

The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 Calories, with 55 Calories coming from fat. What is the percentage of Calories from fat in this product? A) 39% B) 55% C) 85% D) 95%

Answer 66

A) 39%

Question 67

A food with 140 mg or less of sodium per serving could make the claim of: A) very low sodium. B) low sodium. C) reduced sodium. D) light in sodium.

Answer 67

B) low sodium.

Question 68

The Dietary Guidelines for Americans recommend limiting intake of which of the following? A) fiber B) saturated fats C) complex carbohydrates D) fruits

Answer 68

B) saturated fats

Question 69

Which of the following foods is MOST likely to have the greatest nutrient density? A) 2 cups of strawberry Lifesavers (200 kcal) B) 1 cup of strawberry Lifesavers (100 kcal) C) 8 fluid ounces of berry-flavored soda (100 kcal) D) 1 cup of fresh strawberries (100 kcal)

Answer 69

D) 1 cup of fresh strawberries (100 kcal)

Question 70

Assuming each has the same number of Calories, which has the greatest nutrient density? A) 1 medium fresh orange B) 3/4 cup orange juice C) 2 thin mint Girl Scout cookies D) 1 slice of white enriched bread

Answer 70

A) 1 medium fresh orange

Question 71

Which of the following is NOT a dedicated food category contained in MyPlate? A) meats B) fruits C) grains D) dairy

Answer 71

A) meats

Question 72

The USDA Food Patterns grains group does NOT emphasize _____. A) whole grains B) enriched white bread C) rice D) pasta

Answer 72

B) enriched white bread

Question 73

Over the past 30 years, most food portion sizes have: A) fluctuated. B) increased. C) remained largely the same. D) decreased.

Answer 73

B) increased.

Question 74

For the USDA Food Patterns, the term "ounce-equivalent" refers to: A) a serving size that is 1 ounce or its equivalent for the fruits and vegetables sections. B) a serving size that is 1 ounce or its equivalent for the dairy foods section. C) a serving size that is 1 ounce or its equivalent for the grains and protein foods sections. D) a serving size that is 1 ounce or its equivalent for all food sections.

Answer 74

C) a serving size that is 1 ounce or its equivalent for the grains and protein foods sections.

Question 75

Almost ___ of American consumers report eating away from home at least once per week. A) 50% B) 75% C) 60% D) 25%

Answer 75

B) 75%

Question 76

Which disease or health concern is associated with sodium? A) hypertension and stroke B) neural tube defects C) osteoporosis D) dental caries

Answer 76

A) hypertension and stroke

Question 77

How much a serving of food contributes to your overall intake of nutrients is listed on a food label as: A) percent daily values. B) ounce-equivalent. C) RDA. D) nutrient density.

Answer 77

A) percent daily values.

Question 78

The ____ is/are a set of principles developed by two U.S. federal agencies to promote health, reduce risk for chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity. A) USDA Food Patterns B) MyPlate interactive graphic C) Mediterranean Diet Pyramid D) Dietary Guidelines for Americans

Answer 78

D) Dietary Guidelines for Americans

Question 79

A sound strategy for eating out more healthfully would be to: A) always order an appetizer so you're fuller when the main course arrives. B) avoid grains and carbohydrates completely. C) avoid all-you-can-eat buffet-style restaurants. D) drink large glasses of water before, during, and after your meal.

Answer 79

C) avoid all-you-can-eat buffet-style restaurants.

Question 80

The Dietary Guidelines recommend keeping your daily sodium intake below: A) one teaspoon of table salt. B) 1/2 cup of table salt. C) two teaspoons of table salt. D) 1/2 teaspoon of table salt.

Answer 80

A) one teaspoon of table salt.

Question 81

You should limit the empty Calories you consume to a small number that fit your needs depending on your: A) weight, overall health, and ethnic background. B) lifestyle, goals, and preferences. C) age, gender, and physical activity level. D) current weight, desired weight, and dieting history.

Answer 81

C) age, gender, and physical activity level.

Question 82

When using diet-planning tools such as the USDA Food Patterns, you should learn the definition of a serving size for the tool you're using, and then: A) eat as much as you're allowed to up to the serving size limit. B) estimate your approximate food intake for each food group through the day. C) compare it with the serving sizes of other tools or plans. D) measure your food intake to determine if you are meeting the guidelines.

Answer 82

D) measure your food intake to determine if you are meeting the guidelines.

Question 83

T/F A 2,000 kcal daily intake is an appropriate Caloric goal for most Americans.

Answer 83

False

Question 84

T/F Food labeling regulations allow manufacturers to omit the footnote of the Nutrition Facts Panel on smaller products with small labels.

Answer 84

True

Question 85

T/F Consuming juices or milk products that are unpasteurized does not affect the potential safety of those foods.

Answer 85

False

Question 86

T/F Within a given area, having more restaurants per person increases obesity levels.

Answer 86

True

Question 87

T/F It is currently estimated that approximately 30% of the adult population in the U.S. is obese.

Answer 87

False

Question 88

T/F Most restaurants, even fast-food restaurants, offer lower-fat menu items.

Answer 88

True

Question 89

T/F Less than 7-10% of your total daily Calories should come from saturated fat.

Answer 89

True