Question 1

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 2

The Recommended Diet ary Allowances:

Accepted Answer

A) are designed primarily to prevent toxicities. 
B) are set when there is a lack of scientific data to generate an Adequate Intake. 
C) focus on all dietary components. 
D) are the foundation of the Dietary Reference Intakes. 
E) focus strictly on inorganic nutrients . 
A) are designed primarily to prevent toxicities. 
B) are set when there is a lack of scientific data to generate an Adequate Intake. 
C) focus on all dietary components. 
D) are the foundation of the Dietary Reference Intakes. 
E) focus strictly on inorganic nutrients .

Question 3

A good indicator that an individual's energy intake is appropriate is a:

Accepted Answer

A) standard height. 
B) healthy weight. 
C) characteristic elbow breadth. 
D) low body protein stores. 
E) clear skin tone. 
A) standard height. 
B) healthy weight. 
C) characteristic elbow breadth. 
D) low body protein stores. 
E) clear skin tone.

Question 4

Which foods best exemplify the Asian culture? ​

Accepted Answer

A) soybeans, squid, rice, peanuts 
B) tomatoes, olives, fish, mozzarella cheese ​ 
C) tortillas, corn, avocado, refried beans 
D) black-eyed peas, biscuits, peaches, beef 
E) couscous, polenta, bulgur, corn ​ 
A) soybeans, squid, rice, peanuts 
B) tomatoes, olives, fish, mozzarella cheese ​ 
C) tortillas, corn, avocado, refried beans 
D) black-eyed peas, biscuits, peaches, beef 
E) couscous, polenta, bulgur, corn ​

Question 5

Match between columns
                        Premises: requirement

Accepted Answer

The Answer of The dietary energy intake level that is is...

Question 6

Match between columns
                        Premises: moderation

Accepted Answer

The Answer of The provision of enough, but not too is...

Question 7

The FDA's list of reliable health claims includes the correlation between _____ deficiency and _____. ​

Accepted Answer

A) calcium; osteoporosis 
B) zinc; immune system response 
C) folate; cancer 
D) dietary fat; autoimmune deficiency 
E) potassium; neural tube defects 
A) calcium; osteoporosis 
B) zinc; immune system response 
C) folate; cancer 
D) dietary fat; autoimmune deficiency 
E) potassium; neural tube defects

Question 8

The Estimated Energy Requirement (EER)is not generous because:

Accepted Answer

A) excess energy intake cannot be excreted. 
B) the UL proposes tolerable upper limits for energy intake. 
C) most people have energy reserves. 
D) it does not address dietary fat intake. 
E) energy intake deficiencies can be augmented with vitamin supplements. 
A) excess energy intake cannot be excreted. 
B) the UL proposes tolerable upper limits for energy intake. 
C) most people have energy reserves. 
D) it does not address dietary fat intake. 
E) energy intake deficiencies can be augmented with vitamin supplements.

Question 9

According to the Dietary Guidelines for Americans , Americans need to consume more of certain nutrients, including:

Accepted Answer

A) sodium, fiber, magnesium, and vitamin A. 
B) potassium, fiber, calcium, and vitamin D. 
C) vitamin D, fluoride, protein, and niacin. 
D) calcium, iron, omega-3 fatty acids, and sodium. 
E) folate, magnesium, fiber, and sodium. 
A) sodium, fiber, magnesium, and vitamin A. 
B) potassium, fiber, calcium, and vitamin D. 
C) vitamin D, fluoride, protein, and niacin. 
D) calcium, iron, omega-3 fatty acids, and sodium. 
E) folate, magnesium, fiber, and sodium.

Question 10

Describe the relationship between the Estimated Average Requirements (EAR)and the Recommended Dietary Allowances (RDA)for nutrient intake. Why are the RDA levels set higher than those of the EAR? ​

Accepted Answer

Recommended Dietary Allowances (RDA: a s

Question 11

The USDA Food Patterns:

Accepted Answer

A) emphasizes nutrient-dense foods within each food group. 
B) is a very rigid guide for providing a balanced diet. 
C) fails to encourage the consumption of whole grains. 
D) does not specify portion sizes. 
E) does not take physical activity levels into account . 
A) emphasizes nutrient-dense foods within each food group. 
B) is a very rigid guide for providing a balanced diet. 
C) fails to encourage the consumption of whole grains. 
D) does not specify portion sizes. 
E) does not take physical activity levels into account .

Question 12

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 
E) 225 ​ 
A) 172 
B) 169 
C) 142 
D) 102 
E) 225 ​

Question 13

The diets of some ethnic groups typically do not include:

Accepted Answer

A) milk. 
B) green leafy vegetables. 
C) grains and grain products. 
D) meat and meat products. 
E) fish and seafood. 
A) milk. 
B) green leafy vegetables. 
C) grains and grain products. 
D) meat and meat products. 
E) fish and seafood.

Question 14

Which Dietary Reference Intake category 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) Acceptable Macronutrient Distribution Ranges 
A) Estimated Average Requirement 
B) Tolerable Upper Intake Level 
C) Adequate Intake 
D) Recommended Dietary Allowance 
E) Acceptable Macronutrient Distribution Ranges

Question 15

Your friend always refers to meat as "protein." You try to correct her by stating that:

Accepted Answer

A) nearly all foods contain mixtures of the energy-yielding nutrients. 
B) protein is not the predominant nutrient in meat. 
C) pr otein-rich foods are always high in fat. 
D) meat contains more carbohydrate than protein. 
E) protein is a catch-all term for all the organic nutrients . 
A) nearly all foods contain mixtures of the energy-yielding nutrients. 
B) protein is not the predominant nutrient in meat. 
C) pr otein-rich foods are always high in fat. 
D) meat contains more carbohydrate than protein. 
E) protein is a catch-all term for all the organic nutrients .

Question 16

What is a Registered Dietician Nutritionist and how are they different from "nutritionists"? ​

Accepted Answer

Registered dietitian nutritionists (RDNs

Question 17

Which is a protein-rich food? ​

Accepted Answer

A) green beans 
B) almonds 
C) bread 
D) banana 
E) spinach 
A) green beans 
B) almonds 
C) bread 
D) banana 
E) spinach

Question 18

Which energy-yielding food is pure fat?

Accepted Answer

A) beef 
B) potato 
C) oil 
D) legumes 
E) corn 
A) beef 
B) potato 
C) oil 
D) legumes 
E) corn

Question 19

The kcalorie content of a food is NOT dependent on how much _____ it contains.

Accepted Answer

A) carbohydrate 
B) fat 
C) water 
D) protein 
E) sugar 
A) carbohydrate 
B) fat 
C) water 
D) protein 
E) sugar

Question 20

Match between columns
                        Premises: AMDR

Accepted Answer

The Answer of A set of values reflecting the highest is...

Exam 1: Overview of Nutrition and Health

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

The Recommended Diet ary Allowances:

A good indicator that an individual's energy intake is appropriate is a:

Which foods best exemplify the Asian culture? ​

The FDA's list of reliable health claims includes the correlation between _____ deficiency and _____. ​

The Estimated Energy Requirement (EER)is not generous because:

According to the Dietary Guidelines for Americans , Americans need to consume more of certain nutrients, including:

Describe the relationship between the Estimated Average Requirements (EAR)and the Recommended Dietary Allowances (RDA)for nutrient intake. Why are the RDA levels set higher than those of the EAR? ​

The USDA Food Patterns:

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

The diets of some ethnic groups typically do not include:

Which Dietary Reference Intake category is most appropriately used to develop and evaluate nutrition programs for groups?

Your friend always refers to meat as "protein." You try to correct her by stating that:

What is a Registered Dietician Nutritionist and how are they different from "nutritionists"? ​

Which is a protein-rich food? ​

Which energy-yielding food is pure fat?

The kcalorie content of a food is NOT dependent on how much _____ it contains.

Carbohydrates

Lipids

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management

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

Filters

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

Which foods best exemplify the Asian culture?

The FDA's list of reliable health claims includes the correlation between _ deficiency and _.

Describe the relationship between the Estimated Average Requirements (EAR)and the Recommended Dietary Allowances (RDA)for nutrient intake. Why are the RDA levels set higher than those of the EAR?

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

What is a Registered Dietician Nutritionist and how are they different from "nutritionists"?

Which is a protein-rich food?