Question 1

Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:

Accepted Answer

A)  habit. 
B)  associations. 
C)  values. 
D)  emotional state. 
E)   age. 
A)  habit. 
B)  associations. 
C)  values. 
D)  emotional state. 
E)   age. B

Question 2

A good indicator of an adult's appropriate energy intake is a:

Accepted Answer

A)  standard  height. 
B)  low  bone density. 
C)  characteristic elbow breadth. 
D)  poor appetite. 
E)  well planned diet. 
A)  standard  height. 
B)  low  bone density. 
C)  characteristic elbow breadth. 
D)  poor appetite. 
E)  well planned diet. E

Question 3

The kcalorie content of a food depends on how much it contains of each of the following:

Accepted Answer

A)  carbohydrate, fat, and protein. 
B)  carbohydrate, fat, and minerals. 
C)  carbohydrate, fat, and vitamins. 
D)  protein, fat, and minerals. 
E)  fat, vitamins, and minerals. 
A)  carbohydrate, fat, and protein. 
B)  carbohydrate, fat, and minerals. 
C)  carbohydrate, fat, and vitamins. 
D)  protein, fat, and minerals. 
E)  fat, vitamins, and minerals. A

Question 4

Which group is not a basic food group included in the USDA Food Patterns?

Accepted Answer

A)  milk and milk products group 
B)  vegetables group 
C)  fruits group 
D)  grains group 
E)  solid fats and added sugars group 
A)  milk and milk products group 
B)  vegetables group 
C)  fruits group 
D)  grains group 
E)  solid fats and added sugars group

Question 5

A product featuring a qualified health claim on its label:

Accepted Answer

A)  must have the highest degree of scientific support for that claim. 
B)  must provide an insert with a detailed explanation of the scientific support backing the claim. 
C)  cannot be sold. 
D)  must bear a statement explaining the degree of scientific evidence backing the claim. 
E)  must be sold at a higher price that a similar product without a qualified health claim. 
A)  must have the highest degree of scientific support for that claim. 
B)  must provide an insert with a detailed explanation of the scientific support backing the claim. 
C)  cannot be sold. 
D)  must bear a statement explaining the degree of scientific evidence backing the claim. 
E)  must be sold at a higher price that a similar product without a qualified health claim.

Question 6

The USDA Food Intake Patterns:

Accepted Answer

A)  do not emphasize nutrient-dense foods within each food group. 
B)  are a very rigid guide for providing a balanced diet. 
C)  fail to encourage the consumption of whole grains. 
D)  do not specify portion sizes. 
E)  builds a diet from categories of foods that are similar in vitamin and mineral content. 
A)  do not emphasize nutrient-dense foods within each food group. 
B)  are a very rigid guide for providing a balanced diet. 
C)  fail to encourage the consumption of whole grains. 
D)  do not specify portion sizes. 
E)  builds a diet from categories of foods that are similar in vitamin and mineral content.

Question 7

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

Accepted Answer

Recommended Dietary Allowances (RDA- the

Question 8

Which of the following has the highest nutrient density?

Accepted Answer

A)  lamb, ice cream, and pre-sweetened cereal 
B)  whole-grain bread, poultry, and skim milk 
C)  cottage cheese, sweet potatoes, and ham 
D)  dried apples, legumes, and pancakes 
E)  cheddar cheese, carrots, and bagels 
A)  lamb, ice cream, and pre-sweetened cereal 
B)  whole-grain bread, poultry, and skim milk 
C)  cottage cheese, sweet potatoes, and ham 
D)  dried apples, legumes, and pancakes 
E)  cheddar cheese, carrots, and bagels

Question 9

Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal or nonexistent.

Accepted Answer

A) True 
 B)False

Question 10

A client consumes the following foods from the grain group of the USDA Food Patterns: 1/2 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 
E)  10 
A)  2 
B)  4 
C)  6 
D)  8 
E)  10

Question 11

Choose the ultra-processed food that should be eaten sparingly.

Accepted Answer

A)  soft drinks, corn chips, and toaster pastries 
B)  oils, fats, flours, and refined starches 
C)  vegetables, legumes, fruit, seafood, eggs, and nuts 
D)  milk, yogurt, cheese, and eggs 
E)  fruit, meat, nuts, and fish 
A)  soft drinks, corn chips, and toaster pastries 
B)  oils, fats, flours, and refined starches 
C)  vegetables, legumes, fruit, seafood, eggs, and nuts 
D)  milk, yogurt, cheese, and eggs 
E)  fruit, meat, nuts, and fish

Question 12

You make an appointment to see a nutrition expert. In her office, a bachelor's degree diploma from an accredited university hangs on the wall next to a certificate of completion of a dietetic internship. This person is most likely a:

Accepted Answer

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

Question 13

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

Accepted Answer

A)  calcium, iron and potassium 
B)  calcium and magnesium 
C)  zinc and potassium 
D)  iron and zinc 
E)  calcium and Vitamin D 
A)  calcium, iron and potassium 
B)  calcium and magnesium 
C)  zinc and potassium 
D)  iron and zinc 
E)  calcium and Vitamin D

Question 14

Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate nutrition programs for groups?

Accepted Answer

A)  Estimated Average Requirement 
B)  Tolerable Upper Intake Level 
C)  Adequate Intake 
D)  Recommended Dietary Allowance 
E)  Estimated Energy Requirement 
A)  Estimated Average Requirement 
B)  Tolerable Upper Intake Level 
C)  Adequate Intake 
D)  Recommended Dietary Allowance 
E)  Estimated Energy Requirement

Question 15

To be labeled as "healthy," a food must be low in total, saturated fat, cholesterol, and sodium, and contain at least what percentage of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber?

Accepted Answer

A)  5 
B)  10 
C)  15 
D)  20 
E)  50 
A)  5 
B)  10 
C)  15 
D)  20 
E)  50

Question 16

The essential nutrients are those:

Accepted Answer

A)  the body can make for itself. 
B)  that are predominant in most foods. 
C)  that must be obtained from foods. 
D)  included in the main DRI table. 
E)  that contribute to weight gain. 
A)  the body can make for itself. 
B)  that are predominant in most foods. 
C)  that must be obtained from foods. 
D)  included in the main DRI table. 
E)  that contribute to weight gain.

Question 17

"Calcium builds strong bones" is an example of:

Accepted Answer

A)  qualified health claims. 
B)  structure-function claims. 
C)  scientific evidence. 
D)  unsupported claims. 
E)  nutrient claims. 
A)  qualified health claims. 
B)  structure-function claims. 
C)  scientific evidence. 
D)  unsupported claims. 
E)  nutrient claims.

Question 18

Dietary Reference Intakes are designed to:

Accepted Answer

A)  recommend numbers of servings of food to eat per day. 
B)  help food manufacturers decide on product contents and processing methods. 
C)  meet minimum nutrient needs to prevent malnutrition in people. 
D)  specify nutrient needs that best support the health of people in the United States and Canada. 
E)  provide daily value recommendations for children only. 
A)  recommend numbers of servings of food to eat per day. 
B)  help food manufacturers decide on product contents and processing methods. 
C)  meet minimum nutrient needs to prevent malnutrition in people. 
D)  specify nutrient needs that best support the health of people in the United States and Canada. 
E)  provide daily value recommendations for children only.

Question 19

Identify and give an example of several factors that influence food choices.

Accepted Answer

Preference, such as sugar or salt tastes

Question 20

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

Exam 1: Overview of Nutrition and Health

Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:

A good indicator of an adult's appropriate energy intake is a:

The kcalorie content of a food depends on how much it contains of each of the following:

Which group is not a basic food group included in the USDA Food Patterns?

A product featuring a qualified health claim on its label:

The USDA Food Intake Patterns:

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

Which of the following has the highest nutrient density?

Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal or nonexistent.

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

Choose the ultra-processed food that should be eaten sparingly.

You make an appointment to see a nutrition expert. In her office, a bachelor's degree diploma from an accredited university hangs on the wall next to a certificate of completion of a dietetic internship. This person is most likely a:

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

Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate nutrition programs for groups?

To be labeled as "healthy," a food must be low in total, saturated fat, cholesterol, and sodium, and contain at least what percentage of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber?

The essential nutrients are those:

"Calcium builds strong bones" is an example of:

Dietary Reference Intakes are designed to:

Identify and give an example of several factors that influence food choices.

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

Digestion and Absorption

Carbohydrates

Lipids

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Lactation

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

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Cardiovascular Diseases

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

Filters

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