Question 1

The EER can help determine the appropriate amount of energy needed to maintain_________given an individual's age, gender, height, and activity levels.

Accepted Answer

A)  a healthy body weight 
B)  good mental health 
C)  consciousness 
D)  appropriate height 
A)  a healthy body weight 
B)  good mental health 
C)  consciousness 
D)  appropriate height A

Question 2

What is moderation?

Accepted Answer

Eating foods in moderation means limiting the portion size and number of servings you eat. Energy- dense and high- calorie foods such as nuts can be accommodated in the diet when portion size and the number of servings are closely monitored and balanced with nutrient- dense low- calorie fruits and vegetables.

Question 3

The AMDR for added sugars is higher than for either fats or proteins.

Accepted Answer

A) True 
 B)False  False

Question 4

Which foods do not have a nutrition facts panel?

Accepted Answer

Raw fruits

Question 5

The portion size and serving size of a food are similar.

Accepted Answer

A) True 
 B)False

Question 6

Explain the AMDR.

Accepted Answer

The Acceptable Macronutrient Distributio

Question 7

Maria wants to lose 10 pounds weight so she should begin to use smaller plates.

Accepted Answer

A) True 
 B)False

Question 8

A meal that contains foods from _________is part of a balanced, and healthy diet.

Accepted Answer

A)  low- fat food groups 
B)  every food group 
C)  two or more food groups 
D)  important food groups 
A)  low- fat food groups 
B)  every food group 
C)  two or more food groups 
D)  important food groups

Question 9

For healthier eating, individuals should consume foods which have higher percent Daily Values for fiber, potassium, calcium and vitamin D, and recommended foods should also have lower percent Daily Values for fat, added sugars, and sodium.

Accepted Answer

A) True 
 B)False

Question 10

Portion_________, or perceiving larger portions of food as appropriate sizes, may be contributing to obesity

Accepted Answer

A)  proportion 
B)  proportionality 
C)  size 
D)  distortion 
A)  proportion 
B)  proportionality 
C)  size 
D)  distortion

Question 11

The UL of a nutrient is higher than the RDA or the EAR.

Accepted Answer

A) True 
 B)False

Question 12

Individuals who choose nutrient- dense foods are more likely to have low calorie intakes.

Accepted Answer

A) True 
 B)False

Question 13

Over the years, restaurant portions have

Accepted Answer

A)  stayed the same. 
B)  increased. 
C)  decreased in price. 
D)  decreased. 
A)  stayed the same. 
B)  increased. 
C)  decreased in price. 
D)  decreased.

Question 14

To meet all nutrient needs, it is important to exceed the UL.

Accepted Answer

A) True 
 B)False

Question 15

The_________are designed to help individuals age 2 and over improve the quality and content of their diet and make other lifestyle choices to lower their risk of chronic diseases and conditions, such as diabetes mellitus, cardiovascular disease, certain cancers, osteoporosis, and obesity.

Accepted Answer

A)  AGM 
B)  Dietary Guidelines for Americans 
C)  HHS 
D)  Dietary Guidelines for Infants 
A)  AGM 
B)  Dietary Guidelines for Americans 
C)  HHS 
D)  Dietary Guidelines for Infants

Question 16

Foods which are labeled low- sodium are lower in sodium than comparable foods.

Accepted Answer

A) True 
 B)False

Question 17

The Nutrition Facts Panel offers valuable recommendations on consumptions of added sugars, saturated fats, sodium, cholesterol, and caffeine.

Accepted Answer

A) True 
 B)False

Question 18

A meal that contains foods from every food group is part of a_________diet.

Accepted Answer

A)  energy- dense 
B)  calorie- dense 
C)  dense 
D)  balanced and healthy 
A)  energy- dense 
B)  calorie- dense 
C)  dense 
D)  balanced and healthy

Question 19

Describe how the percent Daily Values can be used to promote healthy eating?

Accepted Answer

The percent Daily Values (%DVs) which ar

Question 20

MyLabel groups foods according to their carbohydrate, protein, fat, and kilocalorie content while providing specific portion sizes.

Accepted Answer

A) True 
 B)False

Exam 2: Tools for Healthy Eating

The EER can help determine the appropriate amount of energy needed to maintain_________given an individual's age, gender, height, and activity levels.

What is moderation?

The AMDR for added sugars is higher than for either fats or proteins.

Which foods do not have a nutrition facts panel?

The portion size and serving size of a food are similar.

Explain the AMDR.

Maria wants to lose 10 pounds weight so she should begin to use smaller plates.

A meal that contains foods from _________is part of a balanced, and healthy diet.

For healthier eating, individuals should consume foods which have higher percent Daily Values for fiber, potassium, calcium and vitamin D, and recommended foods should also have lower percent Daily Values for fat, added sugars, and sodium.

Portion_________, or perceiving larger portions of food as appropriate sizes, may be contributing to obesity

The UL of a nutrient is higher than the RDA or the EAR.

Individuals who choose nutrient- dense foods are more likely to have low calorie intakes.

Over the years, restaurant portions have

To meet all nutrient needs, it is important to exceed the UL.

The_________are designed to help individuals age 2 and over improve the quality and content of their diet and make other lifestyle choices to lower their risk of chronic diseases and conditions, such as diabetes mellitus, cardiovascular disease, certain cancers, osteoporosis, and obesity.

Foods which are labeled low- sodium are lower in sodium than comparable foods.

The Nutrition Facts Panel offers valuable recommendations on consumptions of added sugars, saturated fats, sodium, cholesterol, and caffeine.

A meal that contains foods from every food group is part of a_________diet.

Describe how the percent Daily Values can be used to promote healthy eating?

MyLabel groups foods according to their carbohydrate, protein, fat, and kilocalorie content while providing specific portion sizes.

What Is Nutrition

Digestion, Absorption, and Transport

Carbohydrates

Lipids

Proteins

Alcohol

Energy Metabolism

Fat-Soluble Vitamins

Water-Soluble Vitamins

Water

Major Minerals

Trace Minerals

Energy Balance and Body Composition

Weight Management

Nutrition and Fitness

Life Cycle Nutrition: Pregnancy Through Infancy

Life Cycle Nutrition: Toddlers Through Adolescence

Life Cycle Nutrition: Older Adults

Food Safety, Technology, and Sustainability

Global Nutrition and Malnutrition

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