Chapter 2 review questions

Question 1

If americans were to reduce intake of ultra-processed foods and increase intake of minimally and least processed foods, how would this impact dietary quality?
A. Vitamin and mineral intake would likely decrease
B. Nutrient density would increase
C. Added sugar intake would increase
D Sodium intake would increase

Answer 1

Nutrient density would increase

Question 2

Which of the following snacks is considered the LEAST processed ?
sweetened applesauce, sliced apples with squeezed lemon, apple fritter donut, or apple cinnamon instant oatmeal

Answer 2

sliced apples with squeezed lemon

Question 3

How do minimally processed and ultra-processed foods compare?

Answer 3

Minimally processed foods are more nutritious since light processing can make some foods and nutrients easier to digest and absorb

Question 4

Why were changes made to the Nutrition Facts Panel in December 2016?

Answer 4

The original Nutrition Facts Panel was confusing to consumers, so changes were made to improve understanding.

Question 5

It will be easier and clearer for consumers to read and interpret the new Nutrition Facts Panel because

Answer 5

calories, serving size, and servings per container are listed in larger, bold type.

Question 6

Which change to the Nutrition Facts Panel reflects new information about the relationship between diet and health in the 2016 revision?

Answer 6

Added sugars are listed, indicating the amount of sugars added during processing.

Question 7

What is the relationship between the fat and water content of a food and energy density?

Answer 7

As fat increases and water decreases, energy density increases

Question 8

Which food has the lowest energy density?
A. sliced fresh tomatoes with basil and balsamic vinegar
B. jarred tomato pasta sauce with garlic and olive oil
C. sun-dried tomatoes
D. Fried green tomatoes

Answer 8

Sliced fresh tomatoes with basil and balsamic vinegar

Question 9

What is the relationship between the serving size and the nutritional information on the Nutrition Facts Panel?

Answer 9

The nutritional information is based on one serving of a product.

Question 10

Juan is planning to consume one serving of a frozen dinner. He wants to know more about the nutritional qualities of the dinner and reviews the Nutrition Facts Panel.
Which of the following is a correct interpretation of the percent Daily Value (%DV)?

A. The meal has 10% DV of fat, meaning 10% of the calories come from fat.
B. The meal provides 14% DV of fiber, meaning it meets 14% of the recommended amount of fiber, based on average needs in a 2000-calorie diet.
C. The meal has 8% DV of sugar, meaning it contains 8% of Juan’s personal recommended limit of added sugar for the day.
D. The meal lists 20% DV of calcium, meaning the meal is not a significant source of calcium.

Answer 10

The meal provides 14% DV of fiber meaning it meets 14% of the recommended amount of fiber, based on average needs in a 2000- calorie diet.

Question 11

A serving of cream of tomato soup contains 26 grams of total fat, 13 grams of saturated fat, 5 grams of polyunsaturated fat, 5 grams of monounsaturated fat, and 3 grams of trans fat.
What is a correct interpretation of this information?

A.There are 50 grams of fat in one serving of soup.
B. Trans fats are not included in total fat.
C. Half of the total fat in the soup is saturated fat.
D. The poly- and monounsaturated fat are not included in the total fat since poly- and monounsaturated fats are not nutrients to limit

Answer 11

Half of the total fat in the soup is saturated fat

Question 12

Fran selected ½ cup of nonfat fruit yogurt. Compared with ½ cup of strawberry ice cream, the yogurt is

Answer 12

Higher in nutrient density

Question 13

All of the following are changes incorporated into the new food label EXCEPT:

A. vitamin D is found on the list of nutrients on the new food labels
B. Calories from fat have been removed
C. added sugars are now listed in addition to total sugar.
D. monounsaturated fats now must be listed

Answer 13

Monounsaturated fats now must be listed

Question 14

Which of the following foods is the most nutrient dense for protein?
A. food mass, 57 g; energy, 230 kcal; protein, 14 g
B. food mass, 100 g; energy, 390 kcal; protein, 26 g
C. food mass, 85 g; energy, 175 kcal; protein, 19 g D. food mass, 120 g; energy, 110 kcal; protein, 7 g

Answer 14

Food mass, 85 g; energy, 175; kcal, protein, 19g

Question 15

All of the following are primary factors used to determine the energy density of a food EXCEPT:

Fat, phytonutrients, water, fiber

Answer 15

phytonutrients

Question 16

For people living in a food desert, one challenge is that:

A. a large variety of foods is offered at the local supermarkets.
B. available foods are high in calories, unhealthy fats, and refined carbohydrates.
C. an abundance of fruits, vegetables, and dairy foods can be found in the grocery stores.
D. affordable nutritious foods are available to most residents in the community.

Answer 16

available foods are high in calories, unhealthy fats, and refined carbohydrates.

Question 17

Which of these foods is high in both saturated fat and added sugar?
A. Fresh apple
B. glazed doughnut
C. canned soda
D. raw nuts

Answer 17

Glazed doughnut

Question 18

Applying which characteristic of a healthy diet can best ensure a sufficient intake of phytochemicals

A. moderation
B. variety
C. balance
D. adequacy

Answer 18

Variety. ( consuming a variety of foods can best ensure sufficient intake of phytochemicals)

Question 19

Which type of claim is the following: “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease?

A. nutrient claim
B. qualified health claim
C. Structure/function claim
D. health claim

Answer 19

Qualified health claim

Question 20

Leafy green vegetables are low in energy density because they are high in ___ content.

Answer 20

Water (water content generally decreases energy density)

Question 21

The dietary guidelines for Americans (DGA) recommend limiting the consumption of saturated fat to less than ___ of total calories.

A. 7%
B. 10%
C. 5%
D. 2%

Answer 21

10%

Question 22

Foods typically available in food deserts provide people with food that contains excess amounts of all of the following EXCEPT:

A. Sodium
B. Fiber
C. Added sugars
D. Calories

Answer 22

Fiber

Question 23

The first food guide to caution against dietary excesses was developed in:
A. 1941
B. 1992
C. 1960
D. 1979

Answer 23

1979

Question 24

The primary factors that determine energy density are the ____ content of foods.

A. fat, saturated fat, and trans fat
B. vitamin, mineral, and water
C. carbohydrate, protein, and fat
D. fat, fiber, and water

Answer 24

Fat, fiber, and water

Question 25

Which of the following dietary patterns is most consistent with a low-energy-density diet rather than a diet higher in energy density? A. contains more calories B. contains a larger volume of food C. is high in fat D. is low in fiber

Answer 25

Contains a larger volume of food

Question 26

All of the following are changes incorporated into the new food label EXCEPT: A. vitamin D is found on the list of nutrients on the new food labels B. Calories from fat have been removed C. added sugars are now listed in addition to total sugar D. monounsaturated fats now must be listed

Answer 26

Monounsaturated fats now must be listed

Question 27

The food with the highest nutrient density is: A. Whipped butter B. A candy cane C. a saltine cracker D. a leafy, green vegetable

Answer 27

A leafy green vegetable

Question 28

Because Andy has high blood pressure and heart disease, he must lower his intake of A. sodium B. folic acid C. potassium D. vitamin K

Answer 28

Sodium ( People with prehypertension or hypertension should limit their sodium intake to 1500 mg per day)

Question 29

Individuals who appreciate that they must make wise choices regarding how much energy-dense food they eat (like ice cream), and how often they eat it, typify the application of which characteristic of a healthy diet? A. moderation B. balance C. adequacy D. variety

Answer 29

moderation

Question 30

All healthy diets have a few qualities in common. Which quality is LEAST associated with healthy diets? A. Omission of one or more food groups B. balanced across food groups and macronutrients C. a variety of foods D. adequate amounts of calories and essential nutrients

Answer 30

Omission of one or more food groups

Question 31

A food color must be listed by name in the list of ingredients when it is: A. derived from insects B. extracted from plant sources C. derived from synthetic chemicals D. potentially harmful

Answer 31

Derived from synthetic chemicals

Question 32

The food with the lowest energy density is a (an) A. candy apple B. fresh apple C. apple pie D. apple cake

Answer 32

Fresh apple

Question 33

The Dietary Guidelines for Americans recommend limiting sodium intake to 1500 mg for people with: A. hypertension B. obesity C. hypercholesterolemia D. osteoporosis

Answer 33

Hypertension

Question 34

All of the following statements are true about processed foods EXCEPT: A. people who consume ultra-processed foods tend to have poorer diet quality B. many ultra-processed foods tend to be high in sodium and added sugar C. processed foods should be completely avoided D. not all processed foods are created equal

Answer 34

processed foods should completely be avoided. (Processed foods encompass a wide range of foods, some of which can actually contribute favorably to nutrient intake and overall dietary quality.)

Question 35

"Calcium builds strong bones" is an example of a _____ claim on a food label A. health claim B. nutrient claim C. structure/function D. disease claim

Answer 35

Structure/ function

Question 36

Consuming many different fruits and vegetables that provide a broad range of essential nutrients describes what diet planning principle A. moderation B. adequacy C. balance D. variety

Answer 36

Variety

Question 37

Which type of claim must include the following disclaimer: "The FDA has not evaluated the claim and the product is not intended to diagnose, treat, cure or prevent any disease" A. health claim B. qualified health claim C. nutrient claim D. structure/ function claim

Answer 37

Structure/ function claims require a disclaimer

Question 38

Miguel replaced his usual snack of potato chips with a fresh orange. His snack is now: A. lower in water B. higher in calories C. higher in fiber D. higher in protein

Answer 38

Higher in fiber (fruit contains fiber )

Question 39

Inadequate consumption of which foods is associated with increased risk of disease? A. processed foods B. refined grains C. sweet desserts D. fruits and vegetables

Answer 39

Fruits and vegetables