Question 1

The primary nutrition expert on the health care team is the:

Accepted Answer

A) dietetic technician. 
B) registered dietitian. 
C) nutritionist. 
D) nutrition consultant. 
A) dietetic technician. 
B) registered dietitian. 
C) nutritionist. 
D) nutrition consultant. B

Question 2

The 2010 Dietary Guidelines specifically recommend replacing some of the meat and poultry you eat with:

Accepted Answer

A) seafood. 
B) green leafy vegetables. 
C) dark green, red, and orange vegetables. 
D) milk and milk products. 
A) seafood. 
B) green leafy vegetables. 
C) dark green, red, and orange vegetables. 
D) milk and milk products. A

Question 3

The Dietary Reference Intakes are a set of standards that define the amount of energy, nutrients, other dietary components, and physical activity that best support health.

Accepted Answer

A) True 
 B)False  True

Question 4

Which of the following health claims linking nutrients and food constituents to disease states is not on the FDA's list of reliable health claims?

Accepted Answer

A) calcium and osteoporosis 
B) zinc and immune system response 
C) folate and neural tube defects 
D) dietary fat and cancer 
A) calcium and osteoporosis 
B) zinc and immune system response 
C) folate and neural tube defects 
D) dietary fat and cancer

Question 5

The are advising a client on components of the Dietary Guidelines for Americans.Which of the following would you include in your advice?

Accepted Answer

A) Increase vegetable and fruit intake 
B) Decrease intake of milk and milk products to two servings per day. 
C) Decrease intake of whole grains and other complex carbohydrates. 
D) Increase intake of trans fats and saturated fats. 
A) Increase vegetable and fruit intake 
B) Decrease intake of milk and milk products to two servings per day. 
C) Decrease intake of whole grains and other complex carbohydrates. 
D) Increase intake of trans fats and saturated fats.

Question 6

To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements.

Accepted Answer

A) True 
 B)False

Question 7

How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?

Accepted Answer

A) 172 
B) 169 
C) 142 
D) 102 
A) 172 
B) 169 
C) 142 
D) 102

Question 8

Which of the following statements about vitamins is true?

Accepted Answer

A) They are inorganic. 
B) They facilitate the release of energy from the energy-yielding nutrients. 
C) They are the medium in which all of the body's processes take place. 
D) They provide energy to the body. 
A) They are inorganic. 
B) They facilitate the release of energy from the energy-yielding nutrients. 
C) They are the medium in which all of the body's processes take place. 
D) They provide energy to the body.

Question 9

Which of the following statements is true regarding nutrition information on foods?

Accepted Answer

A) Nutrition information is required for the 20 most frequently eaten fresh fruits and vegetables. 
B) Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on their labels. 
C) Raw fish must provide nutrition information on labels. 
D) Plain coffee, tea, spices and other foods containing few nutrients are exempt from nutrition labeling requirements. 
A) Nutrition information is required for the 20 most frequently eaten fresh fruits and vegetables. 
B) Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on their labels. 
C) Raw fish must provide nutrition information on labels. 
D) Plain coffee, tea, spices and other foods containing few nutrients are exempt from nutrition labeling requirements.

Question 10

The Nutrition Facts label must contain information about which minerals, according to labeling standards?

Accepted Answer

A) calcium and iron 
B) calcium and magnesium 
C) iron and potassium 
D) iron and zinc 
A) calcium and iron 
B) calcium and magnesium 
C) iron and potassium 
D) iron and zinc

Question 11

and briefly describe the major categories of Dietary Reference Intakes and their uses.

Accepted Answer

The major categories of Dietary Referenc

Question 12

Statements on the label of a food or dietary supplement about the substance's effect on a structure or function of the body are called:

Accepted Answer

A) "B" list claims. 
B) structure-function claims. 
C) scientific evidence. 
D) unsupported claims. 
A) "B" list claims. 
B) structure-function claims. 
C) scientific evidence. 
D) unsupported claims.

Question 13

The 2010 Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to:

Accepted Answer

A) 1500 mg per day. 
B) 2300 mg per day. 
C) 3000 mg per day. 
D) 3200 mg per day. 
A) 1500 mg per day. 
B) 2300 mg per day. 
C) 3000 mg per day. 
D) 3200 mg per day.

Question 14

An excess intake of any energy nutrient can lead to becoming overweight.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following foods would provide the highest nutrient density for calcium?

Accepted Answer

A) cheddar cheese 
B) fat-free milk 
C) ice cream 
D) frozen yogurt 
A) cheddar cheese 
B) fat-free milk 
C) ice cream 
D) frozen yogurt

Question 16

A client consumes the following foods from the grain group of the USDA Food Guide: ½ cup oatmeal, 2 slices of bread, 3 cups popped popcorn, and 1 cup pasta.How many ounce equivalents did the client consume?

Accepted Answer

A) 2 
B) 4 
C) 6 
D) 8 
A) 2 
B) 4 
C) 6 
D) 8

Question 17

Dietary Reference Intakes may be used to:

Accepted Answer

A) treat persons with diet-related illnesses. 
B) assess dietary nutrient adequacy. 
C) specify the minimum daily intake of all nutrients. 
D) estimate energy needs. 
A) treat persons with diet-related illnesses. 
B) assess dietary nutrient adequacy. 
C) specify the minimum daily intake of all nutrients. 
D) estimate energy needs.

Question 18

Alcohol:

Accepted Answer

A) is a nutrient. 
B) promotes maintenance and repair in the body. 
C) is not metabolized into energy. 
D) contributes to body fat. 
A) is a nutrient. 
B) promotes maintenance and repair in the body. 
C) is not metabolized into energy. 
D) contributes to body fat.

Question 19

Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

Accepted Answer

A) True 
 B)False

Question 20

One of the first nutritional surveys, taken before World War II, suggested:

Accepted Answer

A) at least 90% of the population had adequate nutritional intakes. 
B) 75% of the population needed to change their eating habits. 
C) less than 5% of the population were eating appropriately. 
D) up to one-third of the population might be eating poorly. 
A) at least 90% of the population had adequate nutritional intakes. 
B) 75% of the population needed to change their eating habits. 
C) less than 5% of the population were eating appropriately. 
D) up to one-third of the population might be eating poorly.

Exam 1: Overview of Nutrition and Health

The primary nutrition expert on the health care team is the:

The 2010 Dietary Guidelines specifically recommend replacing some of the meat and poultry you eat with:

The Dietary Reference Intakes are a set of standards that define the amount of energy, nutrients, other dietary components, and physical activity that best support health.

Which of the following health claims linking nutrients and food constituents to disease states is not on the FDA's list of reliable health claims?

The are advising a client on components of the Dietary Guidelines for Americans.Which of the following would you include in your advice?

To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements.

How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?

Which of the following statements about vitamins is true?

Which of the following statements is true regarding nutrition information on foods?

The Nutrition Facts label must contain information about which minerals, according to labeling standards?

and briefly describe the major categories of Dietary Reference Intakes and their uses.

Statements on the label of a food or dietary supplement about the substance's effect on a structure or function of the body are called:

The 2010 Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to:

An excess intake of any energy nutrient can lead to becoming overweight.

Which of the following foods would provide the highest nutrient density for calcium?

A client consumes the following foods from the grain group of the USDA Food Guide: ½ cup oatmeal, 2 slices of bread, 3 cups popped popcorn, and 1 cup pasta.How many ounce equivalents did the client consume?

Dietary Reference Intakes may be used to:

Alcohol:

Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

One of the first nutritional surveys, taken before World War II, suggested:

Carbohydrates

Lipids

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management: Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

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