Question 1

"Orange juice is an excellent source of vitamin C,a dietary antioxidant." Which statement best describes this claim?

Accepted Answer

A) It is a combined nutrient content claim and therapeutic claim. 
B) It is a combined nutrient content and nutrient function claim 
C) It is a combined nutrient content claim and disease risk reduction claim. 
D) It is a nutrient function claim only. 
A) It is a combined nutrient content claim and therapeutic claim. 
B) It is a combined nutrient content and nutrient function claim 
C) It is a combined nutrient content claim and disease risk reduction claim. 
D) It is a nutrient function claim only.

Question 2

What does the principle of moderation in planning healthy diets mean?

Accepted Answer

A) regulate food intake,particularly foods that are high in solid fats,added sugars,and sodium. 
B) choose nutrient dense foods as often as non-nutrient dense foods. 
C) refer to the four arcs on the cover of Canada's Food Guide for amounts of food to eat 
D) All of the above answer choices are correct. 
A) regulate food intake,particularly foods that are high in solid fats,added sugars,and sodium. 
B) choose nutrient dense foods as often as non-nutrient dense foods. 
C) refer to the four arcs on the cover of Canada's Food Guide for amounts of food to eat 
D) All of the above answer choices are correct.

Question 3

Which statement best distinguishes between an AI and an RDA?

Accepted Answer

A) While both DRIs can be used as target intakes for individuals,an AI is set when there is insufficient research data to set an RDA. 
B) While both DRIs represent intakes that almost certainly guarantee that individuals are meeting their requirements,an RDA is set when there is insufficient research data to set an AI. 
C) An AI is commonly used to establish recommendations for minerals and fibre,while RDAs are used for vitamins. 
D) While an RDA represents an intake at which an individual can be almost certain of meeting their requirement,an individual with an intake equal to an AI (or greater)may or may not be meeting their requirement. 
A) While both DRIs can be used as target intakes for individuals,an AI is set when there is insufficient research data to set an RDA. 
B) While both DRIs represent intakes that almost certainly guarantee that individuals are meeting their requirements,an RDA is set when there is insufficient research data to set an AI. 
C) An AI is commonly used to establish recommendations for minerals and fibre,while RDAs are used for vitamins. 
D) While an RDA represents an intake at which an individual can be almost certain of meeting their requirement,an individual with an intake equal to an AI (or greater)may or may not be meeting their requirement.

Question 4

Which of the following items is NOT equivalent to a Grain Products serving?

Accepted Answer

A) ¾ cup of hot cereal 
B) 1 bagel 
C) ½ cup of cooked rice 
D) 1 slice of bread 
A) ¾ cup of hot cereal 
B) 1 bagel 
C) ½ cup of cooked rice 
D) 1 slice of bread

Question 5

Which statement does NOT describe the diet plans created by the Canadian Diabetes Association?

Accepted Answer

A) The diet plans emphasize the selection of foods based on their carbohydrate content. 
B) The diet plans are intended to help those with diabetes maintain high levels of blood glucose. 
C) The diet plans emphasize healthy eating for people with diabetes. 
D) The diet plans are called Just the Basics and Beyond the Basics. 
A) The diet plans emphasize the selection of foods based on their carbohydrate content. 
B) The diet plans are intended to help those with diabetes maintain high levels of blood glucose. 
C) The diet plans emphasize healthy eating for people with diabetes. 
D) The diet plans are called Just the Basics and Beyond the Basics.

Question 6

Which is a system that scores the overall quality of a Canadian diet,by comparison to Canada's Food Guide?

Accepted Answer

A) RDA. 
B) Alternative Healthy Eating Index. 
C) Beyond the Basics. 
D) Canadian Healthy Eating Index. 
A) RDA. 
B) Alternative Healthy Eating Index. 
C) Beyond the Basics. 
D) Canadian Healthy Eating Index.

Question 7

Which of the following foods can NOT make a claim for reducing serum cholesterol?

Accepted Answer

A) canola oil,cold-pressed 
B) whole flaxseeds,unground 
C) oatmeal,old-fashioned 
D) barley,pearl 
A) canola oil,cold-pressed 
B) whole flaxseeds,unground 
C) oatmeal,old-fashioned 
D) barley,pearl

Question 8

If a woman's usual intake for a nutrient is equal to the recommended Estimated Average Requirement what can be concluded about her intake?

Accepted Answer

A) She is almost certain to be meeting her requirement for that nutrient. 
B) She is has a 50% chance of meeting her requirement for that nutrient. 
C) She is almost certainly NOT meeting her requirement for that nutrient. 
D) She has a 10% chance of meeting her requirement. 
A) She is almost certain to be meeting her requirement for that nutrient. 
B) She is has a 50% chance of meeting her requirement for that nutrient. 
C) She is almost certainly NOT meeting her requirement for that nutrient. 
D) She has a 10% chance of meeting her requirement.

Question 9

"Five hundred menus were created that conformed to Canada's Food Guide,using foods in the Canadian food supply and then they were evaluated for their nutrient content." What is being described?

Accepted Answer

A) A method of evaluating Canada's Food Guide. 
B) A consumer survey of food intake. 
C) An application of eatracker.ca. 
D) The rejection of an early version of Canada's Food Guide. 
A) A method of evaluating Canada's Food Guide. 
B) A consumer survey of food intake. 
C) An application of eatracker.ca. 
D) The rejection of an early version of Canada's Food Guide.

Question 10

What are the similarities and differences between some various national food guides and Canada's Food Guide?

Accepted Answer

Similarities: Servings and overall dieta

Question 11

Consider the following two lists of ingredients from boxes of oat cereals.What can you reasonably conclude from these lists?
 Product 1: List of Ingredients: sugar,honey,palm oil,wheat flour,oatmeal
Product 2: List of Ingredients: oatmeal,wheat bran,sugar

Accepted Answer

A) There are probably more sugars in product 1 then in product 2,although you cannot be absolutely certain because the weights of each ingredients as % of total weight are not given. 
B) Only product 1 contains sucrose. 
C) There is more sugar in product 2 than oatmeal and more oatmeal in product 1 than sugar. 
D) There is probably more oatmeal in product 1 than in product 2. 
A) There are probably more sugars in product 1 then in product 2,although you cannot be absolutely certain because the weights of each ingredients as % of total weight are not given. 
B) Only product 1 contains sucrose. 
C) There is more sugar in product 2 than oatmeal and more oatmeal in product 1 than sugar. 
D) There is probably more oatmeal in product 1 than in product 2.

Question 12

What are two meal-planning systems designed specifically to assist people with diabetes?

Accepted Answer

A) Canada's Food Guide and Just the Basics. 
B) Canada's Food Guide and Beyond the Basics. 
C) MyPlate and Beyond the Basics. 
D) Exchange Lists and Beyond the Basics 
A) Canada's Food Guide and Just the Basics. 
B) Canada's Food Guide and Beyond the Basics. 
C) MyPlate and Beyond the Basics. 
D) Exchange Lists and Beyond the Basics

Question 13

In Canada's Food Guide,fats are how are dietary fats classified?

Accepted Answer

A) as part of the Meat and Alternatives group. 
B) as part of the Grain Products group. 
C) as an individual food group. 
D) as a non-food group,although recommendations are made for types and amounts. 
A) as part of the Meat and Alternatives group. 
B) as part of the Grain Products group. 
C) as an individual food group. 
D) as a non-food group,although recommendations are made for types and amounts.

Question 14

What is a criterion of adequacy for a nutrient?

Accepted Answer

A) It is a method of assessing nutrient intake. 
B) It is a measurable indicator of the biological effect of a nutrient. 
C) It is a method used to establish a UL. 
D) It is always the level of nutrient in the blood. 
A) It is a method of assessing nutrient intake. 
B) It is a measurable indicator of the biological effect of a nutrient. 
C) It is a method used to establish a UL. 
D) It is always the level of nutrient in the blood.

Question 15

The developers of the current 2007 Canada's Food Guide analyzed menus to determine if the nutrient needs of what percentage of the population were being met when following the guide?

Accepted Answer

A) 50% 
B) 90% 
C) 98% 
D) 100% 
A) 50% 
B) 90% 
C) 98% 
D) 100%

Question 16

Consider the following results from a prospective cohort study,in which the dietary intake of 50,000 people were recorded and the health status,including the occurrence of disease,was monitored for 10 years. $$\begin{array} { | l | l | } 
\hline \text { Quintiles } & \text { RR for disease } \
\hline 1 - \text { lowest nutrient intake } & 1 \
\hline 2 & 0.80 \
\hline 3 & 0.72 \
\hline 4 & 0.66 \
\hline 5 \text { - highest nutrient intake } & 0.55 \
\hline
\end{array}$$ Which statement best describes these results?

Accepted Answer

A) These results are from an intervention trial and illustrate an inverse relationship between nutrient intake and disease risk 
B) These results are from an observational study and suggest that there is a direct relationship between nutrient intake and disease risk. 
C) These results are from an observational study and suggest that increasing nutrient intake may be associated with reduced risk of disease 
D) These results are from an observational study and demonstrate causation between nutrient intake and reduced disease risk. 
A) These results are from an intervention trial and illustrate an inverse relationship between nutrient intake and disease risk 
B) These results are from an observational study and suggest that there is a direct relationship between nutrient intake and disease risk. 
C) These results are from an observational study and suggest that increasing nutrient intake may be associated with reduced risk of disease 
D) These results are from an observational study and demonstrate causation between nutrient intake and reduced disease risk.

Question 17

The descriptor,Source of,can legally be used on a food label when the product contains at least what % of the daily value of the stated nutrient?

Accepted Answer

A) 1% 
B) 2% 
C) 5% 
D) 10% 
A) 1% 
B) 2% 
C) 5% 
D) 10%

Question 18

Jason is a 24-year-old computer programmer,working about 55 hours a week.He has gained a little weight recently and thinks he will have more energy and feel better if he makes more healthful food selections.He cooks breakfast and dinner for himself at home and usually buys lunch at the company cafeteria.The following is a 24-hour recall from Jason:
   If cookies are labelled "Reduced in Fat" what does this tell you about the energy content,or kcalories,in the cookies?

Accepted Answer

Nothing,except that

Question 19

Which statement about the Dietitians of Canada website (www.eatracker.ca)is FALSE?

Accepted Answer

A) Its only feature is comparing one's intake to a 2,000 kcalorie reference diet in an online format. 
B) It allows for personalization. 
C) It allows individuals to analyze their diets for energy and nutrient intake. 
D) It provides exercise and fitness tips. 
A) Its only feature is comparing one's intake to a 2,000 kcalorie reference diet in an online format. 
B) It allows for personalization. 
C) It allows individuals to analyze their diets for energy and nutrient intake. 
D) It provides exercise and fitness tips.

Question 20

Which group of DRIs would most likely be used to plan menus for a school breakfast and lunch program?

Accepted Answer

A) AIs only 
B) RNIs 
C) EARs and AIs 
D) ULs 
A) AIs only 
B) RNIs 
C) EARs and AIs 
D) ULs

Exam 2: Nutrition Guidelines: Applying the Science of Nutrition

"Orange juice is an excellent source of vitamin C,a dietary antioxidant." Which statement best describes this claim?

What does the principle of moderation in planning healthy diets mean?

Which statement best distinguishes between an AI and an RDA?

Which of the following items is NOT equivalent to a Grain Products serving?

Which statement does NOT describe the diet plans created by the Canadian Diabetes Association?

Which is a system that scores the overall quality of a Canadian diet,by comparison to Canada's Food Guide?

Which of the following foods can NOT make a claim for reducing serum cholesterol?

If a woman's usual intake for a nutrient is equal to the recommended Estimated Average Requirement what can be concluded about her intake?

"Five hundred menus were created that conformed to Canada's Food Guide,using foods in the Canadian food supply and then they were evaluated for their nutrient content." What is being described?

What are the similarities and differences between some various national food guides and Canada's Food Guide?

Consider the following two lists of ingredients from boxes of oat cereals.What can you reasonably conclude from these lists? Product 1: List of Ingredients: sugar,honey,palm oil,wheat flour,oatmeal Product 2: List of Ingredients: oatmeal,wheat bran,sugar

What are two meal-planning systems designed specifically to assist people with diabetes?

In Canada's Food Guide,fats are how are dietary fats classified?

What is a criterion of adequacy for a nutrient?

The developers of the current 2007 Canada's Food Guide analyzed menus to determine if the nutrient needs of what percentage of the population were being met when following the guide?

The descriptor,Source of,can legally be used on a food label when the product contains at least what % of the daily value of the stated nutrient?

Which statement about the Dietitians of Canada website (www.eatracker.ca)is FALSE?

Which group of DRIs would most likely be used to plan menus for a school breakfast and lunch program?

Nutrition: Food for Health

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Lipids

Proteins and Amino Acids

Energy Balance and Weight Management

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

Food Safety

World Hunger and Malnutrition

Focus 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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