Question 1

Which is NOT a reason why Health Canada provides the Interactive Tools: Nutrition Labelling on its website?

Accepted Answer

A) to help Canadians recognize quality claims. 
B) to help Canadians interpret %DVs properly 
C) to help Canadians to recognize the importance of serving sizes 
D) to help Canadians make comparisons between foods 
A) to help Canadians recognize quality claims. 
B) to help Canadians interpret %DVs properly 
C) to help Canadians to recognize the importance of serving sizes 
D) to help Canadians make comparisons between foods

Question 2

What is the basis for the order in which ingredients are listed on a food label ?

Accepted Answer

A) contribution to total weight. 
B) contribution to total volume. 
C) nutritional value. 
D) alphabetical order. 
A) contribution to total weight. 
B) contribution to total volume. 
C) nutritional value. 
D) alphabetical order.

Question 3

A doctor receives the following report on a patient."Laboratory results indicate reduced activity for an enzyme dependent on thiamine,but examination of the patient revealed no signs of beriberi,a thiamine deficiency disease." What is being described?

Accepted Answer

A) The first stage of deficiency caused by depleted thiamine stores. 
B) An early stage of thiamine deficiency almost certainly caused by poor nutrient intake. 
C) The final stages of thiamine deficiency where health is at risk. 
D) An intermediate stage of thiamine deficiency that may be due to poor intake of thiamine or other causes. 
A) The first stage of deficiency caused by depleted thiamine stores. 
B) An early stage of thiamine deficiency almost certainly caused by poor nutrient intake. 
C) The final stages of thiamine deficiency where health is at risk. 
D) An intermediate stage of thiamine deficiency that may be due to poor intake of thiamine or other causes.

Question 4

In July 2014,Health Canada proposed several changes to the way that fats are reported on the nutrition facts table.Which is one of the proposed changes?

Accepted Answer

A) There are two separate DVs,one for saturated fat and one for trans fat. 
B) The DV for total fat has been lowered. 
C) trans fat is listed with other nutrients that Canadians do not get enough of. 
D) Naturally-occurring trans fat does not have to be listed. 
A) There are two separate DVs,one for saturated fat and one for trans fat. 
B) The DV for total fat has been lowered. 
C) trans fat is listed with other nutrients that Canadians do not get enough of. 
D) Naturally-occurring trans fat does not have to be listed.

Question 5

Valerie went into a drug store and found some nutritional supplements.To ensure that these supplements have been approved for use in Canada,what should she look for?

Accepted Answer

A) risk information 
B) contact information for manufacturer 
C) NPN 
D) list of medicinal ingredients 
A) risk information 
B) contact information for manufacturer 
C) NPN 
D) list of medicinal ingredients

Question 6

Which statement regarding EERs is FALSE?

Accepted Answer

A) Variables in the calculations of the EERs include age,gender,weight,height,and level of physical activity. 
B) EER stands for Estimated Energy Requirements. 
C) EERs take into account nutrient intake recommendations. 
D) EERs are the average energy intakes predicted to maintain body weight in healthy individuals. 
A) Variables in the calculations of the EERs include age,gender,weight,height,and level of physical activity. 
B) EER stands for Estimated Energy Requirements. 
C) EERs take into account nutrient intake recommendations. 
D) EERs are the average energy intakes predicted to maintain body weight in healthy individuals.

Question 7

What three components are required for a comprehensive nutritional assessment?

Accepted Answer

A) dietary intake,laboratory measurements,clinical assessment 
B) physical exam,medical history,laboratory measurements 
C) dietary intake,food frequency questionnaire,medical history 
D) laboratory measurements,food frequency questionnaire,24 hour recall 
A) dietary intake,laboratory measurements,clinical assessment 
B) physical exam,medical history,laboratory measurements 
C) dietary intake,food frequency questionnaire,medical history 
D) laboratory measurements,food frequency questionnaire,24 hour recall

Question 8

A food product has the following fat content: Total fat: 7.5 g;Saturated fat: 5 g;Trans fat: 1.5 g.Using the which is the correct description of the product? Note: DV for total fat = 75g;DV for saturated fat = 20 g;DV for trans fat = 2g

Accepted Answer

A) Fat: DV = 10% ;Saturated fat: DV = 25% Trans fat: DV = 75% 
B) Fat: DV = 10%;Saturated fat: DV = 20%;Trans fat: DV = 20% 
C) Fat: DV = 100 %;Saturated fat: DV = 67%;Trans fat: DV = 20% 
D) Fat DV = 10%;Saturated fat: DV = 7% Trans fat: DV = 1% 
A) Fat: DV = 10% ;Saturated fat: DV = 25% Trans fat: DV = 75% 
B) Fat: DV = 10%;Saturated fat: DV = 20%;Trans fat: DV = 20% 
C) Fat: DV = 100 %;Saturated fat: DV = 67%;Trans fat: DV = 20% 
D) Fat DV = 10%;Saturated fat: DV = 7% Trans fat: DV = 1%

Question 9

Marie kept a 7-day food record and found that over that one-week period she consumed 10 Canada Food Guide servings of low-fat beef products,8 Canada Food Guide servings of low-fat poultry and 3 Canada Food Guide servings of peanut butter.Marie is 19 years old and Canada's Food Guide recommends 2 servings of meat and meat alternatives each day for women her age.Which statement best describes her food selections and how they meet the recommendations of Canada's Food Guide for this food group?

Accepted Answer

A) Marie is consuming too few servings of Meat and Alternatives.She should add additional servings of fish,beans,lentils and tofu to meet the recommendations. 
B) Marie is consuming too many servings of Meat and Alternatives.She should reduce the total number of servings for the week from 21 to 14.She should also increase the variety of her food intake by changing some beef and poultry servings to servings of fish,beans,lentils and tofu to meet the recommendations. 
C) Marie is consuming the correct number of servings of Meat and Alternatives.But she should change some beef and poultry servings to servings of fish,beans,lentils and tofu to better meet the recommendations. 
D) Marie is consuming the correct number of servings of Meat and Alternatives.But she should change some beef and poultry servings to servings of fish,whole grain bread,cheese,and carrots to include more variety in meat alternatives. 
A) Marie is consuming too few servings of Meat and Alternatives.She should add additional servings of fish,beans,lentils and tofu to meet the recommendations. 
B) Marie is consuming too many servings of Meat and Alternatives.She should reduce the total number of servings for the week from 21 to 14.She should also increase the variety of her food intake by changing some beef and poultry servings to servings of fish,beans,lentils and tofu to meet the recommendations. 
C) Marie is consuming the correct number of servings of Meat and Alternatives.But she should change some beef and poultry servings to servings of fish,beans,lentils and tofu to better meet the recommendations. 
D) Marie is consuming the correct number of servings of Meat and Alternatives.But she should change some beef and poultry servings to servings of fish,whole grain bread,cheese,and carrots to include more variety in meat alternatives.

Which is NOT a reason why Health Canada provides the Interactive Tools: Nutrition Labelling on its website?

What is the basis for the order in which ingredients are listed on a food label ?

A doctor receives the following report on a patient."Laboratory results indicate reduced activity for an enzyme dependent on thiamine,but examination of the patient revealed no signs of beriberi,a thiamine deficiency disease." What is being described?

In July 2014,Health Canada proposed several changes to the way that fats are reported on the nutrition facts table.Which is one of the proposed changes?

Valerie went into a drug store and found some nutritional supplements.To ensure that these supplements have been approved for use in Canada,what should she look for?

Which statement regarding EERs is FALSE?

What three components are required for a comprehensive nutritional assessment?

A food product has the following fat content: Total fat: 7.5 g;Saturated fat: 5 g;Trans fat: 1.5 g.Using the which is the correct description of the product? Note: DV for total fat = 75g;DV for saturated fat = 20 g;DV for trans fat = 2g

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

Filters

Exam 2: Nutrition Guidelines: Applying the Science of Nutrition

Which is NOT a reason why Health Canada provides the Interactive Tools: Nutrition Labelling on its website?

What is the basis for the order in which ingredients are listed on a food label ?

A doctor receives the following report on a patient."Laboratory results indicate reduced activity for an enzyme dependent on thiamine,but examination of the patient revealed no signs of beriberi,a thiamine deficiency disease." What is being described?

In July 2014,Health Canada proposed several changes to the way that fats are reported on the nutrition facts table.Which is one of the proposed changes?

Valerie went into a drug store and found some nutritional supplements.To ensure that these supplements have been approved for use in Canada,what should she look for?

Which statement regarding EERs is FALSE?

What three components are required for a comprehensive nutritional assessment?

A food product has the following fat content: Total fat: 7.5 g;Saturated fat: 5 g;Trans fat: 1.5 g.Using the which is the correct description of the product? Note: DV for total fat = 75g;DV for saturated fat = 20 g;DV for trans fat = 2g

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

Filters