Question 1

According to labeling standards, the Nutrition Facts label must contain information about _____.​

Accepted Answer

A)  ​calcium and iron 
B)  ​calcium and magnesium 
C)  ​iron and selenium 
D)  ​iron and zinc 
E)  ​calcium and vitamin B 
A)  ​calcium and iron 
B)  ​calcium and magnesium 
C)  ​iron and selenium 
D)  ​iron and zinc 
E)  ​calcium and vitamin B

Question 2

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 
E)  ​measure empty-kcalorie foods 
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 
E)  ​measure empty-kcalorie foods

Question 3

Vitamins _____.​

Accepted Answer

A)  ​are inorganic 
B)  ​facilitate the release of energy from the energy-yielding nutrients 
C)  ​facilitate all of the body's biochemical reactions 
D)  ​provide energy to the body 
E)  are directly responsible for a food's energy density​ 
A)  ​are inorganic 
B)  ​facilitate the release of energy from the energy-yielding nutrients 
C)  ​facilitate all of the body's biochemical reactions 
D)  ​provide energy to the body 
E)  are directly responsible for a food's energy density​

Question 4

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 5

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 6

A good indicator that an individual's energy intake is appropriate is a healthy _____.​

Accepted Answer

A)  ​height 
B)  ​weight 
C)  ​elbow breadth 
D)  ​body composition 
E)  ​skin tone 
A)  ​height 
B)  ​weight 
C)  ​elbow breadth 
D)  ​body composition 
E)  ​skin tone

Question 7

Match between columns
                        Premises: deficient
AMDR
EAR
EER
DRI
AI
RDA
UL
requirement

Accepted Answer

The Answer of A set of values for the dietary is...

Question 8

Which 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)  ​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 9

An example of an inorganic nutrient class is _____.​

Accepted Answer

A)  ​carbohydrates 
B)  ​fats 
C)  ​proteins 
D)  ​minerals 
E)  ​triglycerides 
A)  ​carbohydrates 
B)  ​fats 
C)  ​proteins 
D)  ​minerals 
E)  ​triglycerides

Question 10

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 11

The data collected in nutrition surveys is used by the government to _____.​

Accepted Answer

A)  ​establish public policy on nutrition education 
B)  ​regulate nutrition labeling on food products 
C)  ​decide which nutrition issues will be granted funds for research 
D)  ​assess the effectiveness of government publications about nutrition 
E)  ​determine whether health providers should provide nutrition training to patients 
A)  ​establish public policy on nutrition education 
B)  ​regulate nutrition labeling on food products 
C)  ​decide which nutrition issues will be granted funds for research 
D)  ​assess the effectiveness of government publications about nutrition 
E)  ​determine whether health providers should provide nutrition training to patients

Question 12

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 13

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 14

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 15

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 16

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 17

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 18

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 
E)  ​health claims 
A)  ​"B" list claims 
B)  ​structure-function claims 
C)  ​scientific evidence 
D)  ​unsupported claims 
E)  ​health claims

Question 19

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 20

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

Accepted Answer

A) True 
 B)False

Exam 1: Overview of Nutrition and Health

According to labeling standards, the Nutrition Facts label must contain information about _____.​

Dietary Reference Intakes may be used to _____.​

Vitamins _____.​

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

The diets of some ethnic groups typically do not include _____.​

A good indicator that an individual's energy intake is appropriate is a healthy _____.​

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

An example of an inorganic nutrient class is _____.​

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

The data collected in nutrition surveys is used by the government to _____.​

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

Which is indicative of valid nutritional information?​

The Estimated Energy Requirement (EER) is not generous because _____.​

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?​

According to the Dietary Guidelines for Americans, Americans need to consume more of certain nutrients, including _____.​

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

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 _____.​

Which is a protein-rich food?​

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

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

Filters

According to labeling standards, the Nutrition Facts label must contain information about _____.

Dietary Reference Intakes may be used to _____.

Vitamins _____.

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

The diets of some ethnic groups typically do not include _____.

A good indicator that an individual's energy intake is appropriate is a healthy _____.

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

An example of an inorganic nutrient class is _____.

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

The data collected in nutrition surveys is used by the government to _____.

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

Which is indicative of valid nutritional information?

The Estimated Energy Requirement (EER) is not generous because _____.

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?

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

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

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 _____.

Which is a protein-rich food?

There is no nationally accepted definition for the term nutritionist.