Chapter 2 Objectives

Question 1

The three key principles of a healthy diet

Answer 1

Balance, moderation, variety

Question 2

The amount of nutrients per calorie in a given food.

Answer 2

Nutrient-density

Question 3

A measurement of the calories in a given food compared with the weight (grams) or volume of food

Answer 3

Energy-density

Question 4

Dietary Reference Intakes

Answer 4

DRIs

Question 5

DRIs

Answer 5

Dietary Reference Intakes

Question 6

Reference values for the essential nutrients needed to maintain food health, to prevent chronic diseases, and to avoid unhealthy excesses

Answer 6

Dietary Reference Intakes (DRIs)

Question 7

Estimated Average Requirement

Answer 7

EAR

Question 8

EAR

Answer 8

Estimated Average Requirement

Question 9

The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group

Answer 9

Estimated Average Requirement (EAR)

Question 10

AI

Answer 10

Adequate Intake

Question 11

Adequate Intake

Answer 11

AI

Question 12

The approximate amount of a nutrient that groups of similar individuals are consuming to maintain good health

Answer 12

Adequate Intake (AI)

Question 13

Recommended Dietary Allowance

Answer 13

RDA

Question 14

RDA

Answer 14

Recommended Dietary Allowance

Question 15

The average amount of a nutrient that meets the needs of 97 to 98 percent of individuals in a similar age and gender group

Answer 15

Recommended Dietary Allowance (RDA)

Question 16

Tolerable Upper Intake Level

Answer 16

UL

Question 17

UL

Answer 17

Tolerable Upper Intake Level

Question 18

The highest amount of a nutrient that can be consumed daily without harm in a similar age and gender group of individuals

Answer 18

Tolerable Upper Intake Level (UL)

Question 19

Acceptable Macronutrient Distribution Range

Answer 19

AMDR

Question 20

AMDR

Answer 20

Acceptable Macronutrient Distribution Range

Question 21

A healthy range of intakes for the energy-containing essential nutrients (carbohydrates, fats, proteins) in your diet, designed to meet your nutrient needs and help reduce the risk of chronic diseases

Answer 21

Acceptable Macronutrient Distribution Range (AMDR)

Question 22

Guidelines published every five years that provide dietary and lifestyle advice to individuals aged 2 and older to maintain good health and prevent chronic diseases

Answer 22

Dietary Guidelines for Americans

Question 23

A tool that depicts five food groups using the familiar mealtime visual of a place setting. It is part of the USDA Web-based initiative to provide consumer information with a food guidance system to help you build a healthy diet based on the current Dietary Guidelines for Americans

Answer 23

MyPlate

Question 24

First of the five food groups represented in MyPlate

Answer 24

Dairy

Question 25

Second of the five food groups represented in MyPlate

Answer 25

Meat

Question 26

Third of the five food groups represented in MyPlate

Answer 26

Grains

Question 27

Fourth of the five food groups represented in MyPlate

Answer 27

Fruits

Question 28

Fifth of the five food groups represented in MyPlate

Answer 28

Vegetables

Question 29

First requirement of a food label

Answer 29

The name of the food

Question 30

Second requirement of a food label

Answer 30

The net weight of the food (the weight of the food in the package, excluding the weight of the package or packing material)

Question 31

Third requirement of a food label

Answer 31

The name and address of the manufacturer or distributor

Question 32

Fourth requirement of a food label

Answer 32

A list of ingredients in descending order by weight, the heaviest item listed first

Question 33

Fifth requirement of a food label

Answer 33

Nutrition information

Question 34

Sixth requirement of a food label

Answer 34

Serving sizes that are uniform among similar products (allows for easier comparison shopping by the consumer

Question 35

Seventh requirement of a food label

Answer 35

An Indication of how a serving of the food fits into an overall daily diet

Question 36

Eighth requirement of a food label

Answer 36

Uniform definitions for descriptive label terms such as 'light' and 'fat-free'

Question 37

Ninth requirement of a food label

Answer 37

Health claims that are accurate and science-based, if made about the food or one of its nutrients

Question 38

Tenth requirement of a food label

Answer 38

The presences of any eight common food allergens that might be present in the food

Question 39

First food allergen

Answer 39

Milk

Question 40

Second food allergen

Answer 40

Eggs

Question 41

Third food allergen

Answer 41

Fish

Question 42

Fourth food allergen

Answer 42

Shellfish

Question 43

Fifth food allergen

Answer 43

Tree nuts (cashews, walnuts, almonds, etc.)

Question 44

Sixth food allergen

Answer 44

Peanuts

Question 45

Seventh food allergen

Answer 45

Wheat

Question 46

Eighth food allergen

Answer 46

Soybeans