Deck 2: Tools for Healthy Eating

Question 1

The relationship of one food entity to another is called

A)moderation.
B)proportionality.
C)personalization.
D)variety.

Answer 1

B

Question 2

Having a diet made of many food groups is known as

A)a moderate diet.
B)a balanced diet.
C)a varied diet.
D)a paleo diet.

Answer 2

C

Question 3

The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group is called the

A)EAR.
B)AI.
C)UL.
D)RDA.

Answer 3

A

Question 4

A food label claims that the food is a "good source of vitamin C." This means that the food

A)provides 50 percent of the Daily Value for vitamin C.
B)has vitamin C in it, but the amount is undetermined.
C)provides more than 20 percent of the Daily Value for vitamin C.
D)provides 10 to 19 percent of the Daily Value for vitamin C.

Question 5

According to MyPlate, how many servings from the vegetable group should a moderately active female who needs 2,000 calories daily consume?

A)1
B)4
C)3.5
D)2.5

Question 6

Which of the following is not a structure/function claim?

A)Fiber maintains regularity.
B)Antioxidants help support a healthy immune system.
C)Calcium builds strong bones.
D)The soluble fiber in beans can help you lower your cholesterol.

Question 7

The highest amount of a nutrient that can be consumed without harm in a similar age and group of individuals is the

A)Recommended Dietary Allowance (RDA).
B)Dietary Reference Intakes (DRI).
C)Tolerable Upper Intake Level (UL).
D)Adequate Intake (AI).

Question 8

Which of the following is not required on a standard food label?

A)the net weight
B)the name and address of the manufacturer
C)a nutrient content claim
D)a list of ingredients

Question 9

MyPlate is a food guidance system that illustrates the recommendations in the Dietary Guidelines for Americans, 2010 and reinforces the important concepts of

A)meal planning, healthful choices, proportionality, and food labels.
B)meal planning, exchange lists, proportionality, and moderation.
C)meal planning, calorie counting, moderation, and exchange lists.
D)meal planning, healthful choices, proportionality, and moderation.

Question 10

Which of the following was developed out of concern over the incidence of overnutrition among Americans?

A)Dietary Reference Intakes (DRIs)
B)Estimated Average Requirement
C)Acceptable Macronutrient Distribution Range (AMDR)
D)Dietary Guidelines for Americans

Question 11

The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group is known as the

A)Recommended Dietary Allowance (RDA).
B)Dietary Reference Intakes (DRI).
C)Estimated Average Requirement (EAR).
D)Adequate Intake (AI).

Question 12

According to the Dietary Guidelines for Americans, 2010, what should be the daily sodium intake for a healthy person?

A)more than 2,300 mg
B)less than 2,300 mg
C)more than 2,600 mg
D)less than 2,200 mg

Question 13

In what order are ingredients listed on a food label?

A)liquids first, then solids
B)descending order by weight
C)alphabetical
D)random

Question 14

The measure of nutrients per calorie is known as

A)nutrient density.
B)energy density.
C)food guidance system.
D)proportionality.

Question 15

A food is considered high in a nutrient if it provides

A)10 percent or more of the Daily Value.
B)20 percent or more of the Daily Value.
C)15 percent or more of the Daily Value.
D)5 percent or more of the Daily Value.

Question 16

Which of the following compounds found in tomatoes may reduce the risk of prostate cancer?

A)probiotics
B)anthocyanins
C)lycopene
D)beta- glucan

Question 17

Which of the following types of health claim is based on evidence that is still emerging?

A)authorized health claim
B)health claim based on authoritative statements
C)structural/functional claim
D)qualified health claim

Question 18

Which of the following do not have an Acceptable Macronutrient Distribution Range (AMDR)?

A)proteins
B)fats
C)carbohydrates
D)vitamins

Question 19

A food guidance system released by the USDA that depicts five food groups using the familiar mealtime visual of a place setting is called

A)the Food Circle.
B)MyPlate.
C)the DASH diet.
D)MyPyramid.

Question 20

All of the following are found on a food label except

A)polyunsaturated fat.
B)dietary fiber.
C)sugars.
D)trans fat.

Question 21

According to MyPlate, which of these foods would be considered low in nutrient density?

A)nonfat yogurt
B)lean meat
C)carrots
D)fruit drinks

Question 22

According to MyPlate, how many cups of fat- free or low- fat milk, or their equivalent, should be consumed daily for all calorie levels?

A)1
B)2
C)4
D)3

Question 23

The approximate amount of a nutrient that groups of similar individuals are consuming to maintain good health is called the

A)EAR.
B)AI.
C)UL.
D)RDA.

Question 24

When estimating portion size, a woman's fist is about

A)two cups of pasta.
B)one cup of pasta.
C)a quarter cup of pasta.
D)half a cup of pasta.

Question 25

According to the Dietary Guidelines for Americans, 2010, an adult woman should consume no more than how many alcoholic drinks per day?

A)0- 2
B)3- 4
C)0- 1
D)4- 5

Question 26

The reference values for the essential nutrients needed to maintain good health, to prevent chronic diseases, and to avoid excesses are known as the

A)EAR.
B)AI.
C)UL.
D)DRI.

Question 27

According to the Acceptable Macronutrient Distribution Range (AMDR), what percentage of your daily calories should be provided by carbohydrates?

A)5 to 25 percent
B)40 to 70 percent
C)20 to 45 percent
D)45 to 65 percent

Question 28

According to MyPlate, half of your plate should be devoted to which food group?

A)grains
B)protein
C)vegetables and fruits
D)oils

Question 29

According to the Acceptable Macronutrient Distribution Range (AMDR), what percentage of your daily calories should be provided by fat?

A)5 to 20 percent
B)20 to 35 percent
C)10 to 35 percent
D)45 to 65 percent

Question 30

According to MyPlate, how many servings from the grain group should a moderately active female who needs 2,000 calories daily consume?

A)5
B)6
C)3
D)4

Question 31

If one cup of reduced- fat milk provides 8 percent of your Daily Value for fat, this means that

A)8 percent of the calories in the milk are from fat.
B)the cup of milk provides 8 percent of the total calories allowed in the day.
C)the cup of milk provides 8 percent of the total fat allowed in the day.
D)8 percent of the calories in the milk are from saturated fat.

Question 32

The term fat- free on a food label is an example of

A)a structure/function claim.
B)an authorized health claim.
C)a qualified health claim.
D)a nutrient content claim.

Question 33

A phytochemical is found in plant- based foods, and a zoochemical is found in animal- based foods.

Question 34

A health claim linking dietary fat and cancer is an example of

A)a nutrient content claim.
B)a qualified health claim.
C)an authorized health claim.
D)a health claim based on authoritative statements.

Question 35

The average amount of a nutrient that meets the needs of 97 to 98 percent of the individuals in a similar group is called the

A)EAR.
B)AI.
C)UL.
D)RDA.

Question 36

Which of the following is not a MyPlate tip for making food choices?

A)Move away from milk.
B)Make half your grains whole.
C)Go lean with protein.
D)Vary your veggies.

Question 37

Which of the following does not need to be on a food label?

A)iron
B)calcium
C)vitamin C
D)vitamin D

Question 38

Which of the following is not the preferred way of preparing meat and poultry?

A)grill
B)bake
C)fry
D)broil

Question 39

Which of the following are reference levels used only on food labels?

A)Estimated Average Requirements
B)Daily Values
C)Recommended Dietary Allowances
D)Dietary Reference Intakes

Question 40

The highest amount of a nutrient that can be consumed daily without harm is referred to as the

A)EAR.
B)AI.
C)UL.
D)RDA.

Question 41

The Daily Value for protein is not listed on most labels.

Question 42

Compounds in plant foods, such as lycopene, that have been shown to reduce the risk of certain diseases are called zoochemicals.

Question 43

A qualified health claim is less well- established than an authorized health claim.

Question 44

A food labeled "calorie free" must have zero calories.

Question 45

Full- fat cheese is the number- one source of solid fats in the diets of Americans.

Question 46

Oils are not represented on MyPlate because they should be eliminated entirely from our diets.

Question 47

All foods with a health claim can also be marketed as functional foods.

Question 48

Found in dairy products such as yogurt, antibiotics are a beneficial compound found in functional food and may support intestinal health.

Question 49

Americans typically don't eat enough fiber, vitamin A, vitamin C, and iron.

Question 50

The definitions for the terms "lean" and "extra lean" are based only on the total fat content of the product.

Question 51

A single serving of a functional food is enough to gain the beneficial effect of the food compound.

Question 52

The three types of claims on food products are nutrient content claims, health claims, and structure/function claims.

Question 53

The most recent food guidance system released by the USDA for American consumers is MyPyramid.

Question 54

The range of intakes for the energy- containing nutrients are called the Acceptable Macronutrient Dietary Range.

Question 55

Nutrient density refers to the amount of nutrients a food contains in relationship to the number of calories it contains.

Question 56

A soup labeled "low sodium" would have less sodium than a food labeled "less sodium."

Question 57

The Daily Nutrients listed on the Nutrition Facts panel of a product are general reference levels for the nutrients listed on the food label.

Question 58

The ingredients on a food label are listed in alphabetical order.

Question 59

An apple is an example of an energy- dense food.

Question 60

A person who is overnourished can also be malnourished.

Question 61

Whole milk is more nutrient dense than skim milk.

Question 62

Compounds in animal food products that are beneficial to human health are known as phytochemicals.

Question 63

Based on the EAR, the RDA represents an amount that meets the needs of 97 to 98 percent of healthy individuals in an age/gender group.

Question 64

If a serving of a food provides 15 percent or more of the DV, it is considered high in that nutrient.

Question 65

You should eat equal proportions of fruits, grains, vegetables, protein, and dairy every day.

Question 66

The higher the consumption above the UL, the higher the risk of toxicity.

Question 67

Fat should comprise 25 to 35 percent of your daily calories.

Question 68

The Estimated Average Requirement (EAR)is the average amount of a nutrient that is known to meet the needs of 55 percent of the individuals in a similar age and gender group.

Question 69

The nutrition facts panel lists the Daily Values for vitamin C and vitamin A.

Question 70

The DRIs are listed on the nutrition facts panel to help consumers make wise choices.

Question 71

A "reduced fat" cookie must have at least 25 percent less fat per serving than the original type.

Question 72

The Dietary Reference Intakes (DRIs)are issued by the Food and Drug Administration.

Question 73

What is a functional food? Describe how both naturally- occurring and packaged functional foods can be part of a healthy, well- balanced diet.

Question 74

The claim "calcium builds strong bones" is an example of a health claim.

Question 75

A food labeled "low in calories" has fewer calories than a food labeled "reduced calories."

Question 76

The Daily Values (DVs)on the food label are based on a 1,500- calorie diet in order to discourage obesity.

Question 77

A functional food is one that has been shown to have a positive effect on your health beyond its basic nutrients.

Question 78

The AMDRs are ranges set for carbohydrates, fats, and proteins.

Question 79

It is recommended that protein should comprise between 10 and 35 percent of your daily caloric intake.

Question 80

The sections of the place setting in MyPlate reinforce proportionality, or how much of your total diet should be eaten from each food group.