Question 1

Match between columns
                        Premises: balance

Accepted Answer

The Answer of Overconsumption of food energy or nutrients sufficient is...

Question 2

Nutrition in Practice - Finding the Truth about Nutrition Which is indicative of valid nutritional information? ​

Accepted Answer

A) a product that promises a quick and easy fix 
B) a claim made to help sell a product 
C) a simple conclusion drawn from a complex study 
D) an abstract published on the NLM's PubMed website 
E) numerous personal testimonials 
A) a product that promises a quick and easy fix 
B) a claim made to help sell a product 
C) a simple conclusion drawn from a complex study 
D) an abstract published on the NLM's PubMed website 
E) numerous personal testimonials

Question 3

There is no nationally accepted definition for the term nutritionist . ​

Accepted Answer

A) True 
 B)False

Question 4

Match between columns
                        Premises: AI

Accepted Answer

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

Question 5

The ingredients list on a food label must list the ingredients in descending order of predominance by weight. ​

Accepted Answer

A) True 
 B)False

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

In order to comply with recommendations of the 2015  Dietary Guidelines for Americans regarding vegetable intake, Americans should consume 2.5 cups of vegetables daily choosing from _______ subgroups of vegetables throughout the week.

Accepted Answer

A) five 
B) four 
C) three 
D) six 
E) seven 
A) five 
B) four 
C) three 
D) six 
E) seven

Question 8

Define food variety and describe why it is essential for a well-balanced, nutritious diet. ​

Accepted Answer

A major characteristic of a nutritious d

Question 9

The difference between the kcalories needed to supply nutrients and those needed to maintain weight is referred to as:

Accepted Answer

A) nutrient density. 
B) the discretionary kcalorie allowance. 
C) the recommended kcalorie allowance. 
D) excess kilocalories. 
E) supplementary kcalories. 
A) nutrient density. 
B) the discretionary kcalorie allowance. 
C) the recommended kcalorie allowance. 
D) excess kilocalories. 
E) supplementary kcalories.

Question 10

Which food has the highest nutrient density for calcium? ​

Accepted Answer

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

Question 11

Nutrient density refers to foods that:

Accepted Answer

A) are iron-rich. 
B) contain a mixture of carbohydrate, fat, and protein. 
C) carry nutrient labeling information. 
D) deliver the most nutrients for the least amount of kcalories. 
E) are the most nutritionally balanced. 
A) are iron-rich. 
B) contain a mixture of carbohydrate, fat, and protein. 
C) carry nutrient labeling information. 
D) deliver the most nutrients for the least amount of kcalories. 
E) are the most nutritionally balanced.

Question 12

The _____ group is not included as a member of the USDA Food Patterns.

Accepted Answer

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

Question 13

Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:

Accepted Answer

A) a desire for sour tastes. 
B) significant nutritional value. 
C) tastes for salt and sugar. 
D) a craving for protein. 
E) craving bitter flavors. 
A) a desire for sour tastes. 
B) significant nutritional value. 
C) tastes for salt and sugar. 
D) a craving for protein. 
E) craving bitter flavors.

Question 14

List the six principles of diet planning and briefly describe each one. ​

Accepted Answer

The six principles of diet planning are

Question 15

The 2015  Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to _____ mg per day.

Accepted Answer

A) 1500 
B) 2300 
C) 3000 
D) 3200 
E) 2500 
A) 1500 
B) 2300 
C) 3000 
D) 3200 
E) 2500

Question 16

Which becomes a major fuel for the body only when the other fuels are unavailable? ​

Accepted Answer

A) carbohydrate 
B) fat 
C) protein 
D) water 
E) minerals ​ 
A) carbohydrate 
B) fat 
C) protein 
D) water 
E) minerals ​

Question 17

Match between columns
                        Premises: DRI

Accepted Answer

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

Question 18

An individual's Estimated Energy Requirement (EER)is deemed adequate in the absence of:

Accepted Answer

A) bone loss. 
B) weight gain or loss 
C) obvious signs of malnutrition. 
D) body fat. 
E) tooth decay. 
A) bone loss. 
B) weight gain or loss 
C) obvious signs of malnutrition. 
D) body fat. 
E) tooth decay.

Question 19

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

Accepted Answer

A) 2 
B) 4 
C) 7 
D) 8 
E) 9 
A) 2 
B) 4 
C) 7 
D) 8 
E) 9

Question 20

Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the:

Accepted Answer

A) Continuing Survey of Food Intakes by Individuals. 
B) National Health and Nutrition Examination Survey. 
C) National Nutrition Monitoring Program. 
D) Nationwide Food Consumption Survey. 
E) National Diet and Health Reporting Agency. 
A) Continuing Survey of Food Intakes by Individuals. 
B) National Health and Nutrition Examination Survey. 
C) National Nutrition Monitoring Program. 
D) Nationwide Food Consumption Survey. 
E) National Diet and Health Reporting Agency.

Exam 1: Overview of Nutrition and Health

Nutrition in Practice - Finding the Truth about Nutrition Which is indicative of valid nutritional information? ​

There is no nationally accepted definition for the term nutritionist . ​

The ingredients list on a food label must list the ingredients in descending order of predominance by weight. ​

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. ​

In order to comply with recommendations of the 2015 Dietary Guidelines for Americans regarding vegetable intake, Americans should consume 2.5 cups of vegetables daily choosing from _______ subgroups of vegetables throughout the week.

Define food variety and describe why it is essential for a well-balanced, nutritious diet. ​

The difference between the kcalories needed to supply nutrients and those needed to maintain weight is referred to as:

Which food has the highest nutrient density for calcium? ​

Nutrient density refers to foods that:

The _____ group is not included as a member of the USDA Food Patterns.

Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:

List the six principles of diet planning and briefly describe each one. ​

The 2015 Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to _____ mg per day.

Which becomes a major fuel for the body only when the other fuels are unavailable? ​

An individual's Estimated Energy Requirement (EER)is deemed adequate in the absence of:

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

Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the:

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

Nutrition in Practice - Finding the Truth about Nutrition Which is indicative of valid nutritional information?

There is no nationally accepted definition for the term nutritionist .

The ingredients list on a food label must list the ingredients in descending order of predominance by weight.

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.

Define food variety and describe why it is essential for a well-balanced, nutritious diet.

Which food has the highest nutrient density for calcium?

List the six principles of diet planning and briefly describe each one.

Which becomes a major fuel for the body only when the other fuels are unavailable?

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