Exam 2: Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus
Exam 1: Introduction to Nutrition55 Questions
Exam 2: Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus64 Questions
Exam 3: Carbohydrates79 Questions
Exam 4: Fat56 Questions
Exam 5: Protein56 Questions
Exam 6: Vitamins66 Questions
Exam 7: Water and Minerals76 Questions
Exam 8: Building Flavor and Balanced Baking56 Questions
Exam 9: Recipe Makeovers6 Questions
Exam 10: Balanced Menus37 Questions
Exam 11: Handling Customers Special Nutrition Requests30 Questions
Exam 12: Weight Management36 Questions
Exam 13: Nutrition for All Ages57 Questions
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Consuming whole fruits rather than juice helps you take in more:
(Multiple Choice)
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As of 12/1/2016, which nutrition information must be labeled on menus and/or menu boards of restaurants with 20 or more locations?
(Multiple Choice)
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Which of the following nutrients is optional on the food label?
(Multiple Choice)
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Which of the following is considered 1 cup from the fruit group?
(Multiple Choice)
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If you can eat 2,000 kcalories using MyPlate, how many cups of fruits do you need daily?
(Multiple Choice)
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Use the food label to answer following questions:
a. How large is one serving?
b. How many kcalories per serving?
c. How many total grams of fat per serving?
d. How many grams of fiber are in each serving?
e. How many milligrams of salt (sodium) are in
each serving?
f. What is the percent Daily Value of Vitamin C in
each serving?
g. How many grams of protein are in each serving?

(Short Answer)
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Three of the following are refined grains. Which is a whole grain?
(Multiple Choice)
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The Daily Value for Vitamin D and potassium will be on the food label in 2018.
(Essay)
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Compare and contrast the Asian and Mediterranean diets, including health effects.
(Essay)
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