Deck 2: Nutrition Toolsstandards and Guidelines

Question 1

According to the dietary reference intakes DRI) committee, a diet should contain what percentage of its Calories from carbohydrate?

A) 10-35
B) 20-35
C) 45-65
D) 50-70

Answer 1

C

Question 2

Which of the following is a key nutrient or other food component typically found in vegetables and fruits?

A) vitamin B₁₂
B) trans fats
C) fibre
D) proteins

Answer 2

C

Question 3

What does the absence of a tolerable upper intake level UL) for a specific nutrient indicate?

A) All food sources contain acceptable levels of the nutrient.
B) Insufficient data exist to establish a value for the nutrient.
C) Caution is only required when consuming supplements of the nutrient.
D) It is safe to consume in the nutrient in any amount.

Answer 3

B

Question 4

Which of the following statements about Daily Values DV) is the most accurate?

A) They are based on nutrient recommendations for a 3,000-Calorie diet.
B) They are the best way to compare the nutritional content of packaged foods.
C) They are required on Canadian food labels and restaurant menus.
D) They are useful as nutrient intake goals for all adults.

Question 5

As a result of the basic assumptions made by the dietary reference intakes DRI) committee, the DRI recommendations would apply to which of the following individuals?

A) Cindy, a 21-year-old university student
B) Harry, a 35-year-old businessman with Type 1 diabetes
C) Robert, a 20-year-old with cystic fibrosis
D) Joann, a 35-year-old woman who smokes and is a vegetarian

Question 6

Which of the following recommendations does Canada's Food Guide make with regard to oils and fats?

A) Do not consume butter, lard, or shortening.
B) Include at least 3 to 4 Tbsp 45 to 60 mL) daily.
C) Choose soft margarines that are low in saturated fats and trans fats.
D) Use vegetable oils such as coconut, olive, and palm kernel.

Question 7

Which of the following nutrient supplements does Canada's Food Guide recommend daily for healthy adults over the age of 50 years?

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

Question 8

Which of the following statements best describes the recommended dietary allowances RDA)?

A) They are average nutrient intake goals that meet the needs of nearly all healthy people.
B) They are established when scientific data is insufficient.
C) They are updated annually with new intake values to be followed.
D) They are the minimum requirements needed daily for each nutrient.

Question 9

According to The Canadian Physical Activity Guidelines for Adults-18-64 years, how much exercise is recommended for adults to maintain a healthy body?

A) 20 minutes every day
B) 30 minutes alternating days
C) 60 minutes a day
D) 150 minutes weekly

Question 10

The appropriate Daily Values for fat, saturated, and trans fatty acids, carbohydrates, fibre, sodium, and potassium are based on the Institute of Medicine Dietary Reference Intakes DRI) report for a diet of how many kilocalories?

A) 1,500
B) 2,000
C) 2,200
D) 2,500

Question 11

What is the term used for studies that measure the body's intake and excretion of a nutrient to find out how much intake is required to balance excretion?

A) intake study
B) excretion study
C) balance study
D) requirement study

Question 12

Which of the following recommendations for pregnant women does the most recent Canada's Food Guide make?

A) They should consume 10 glasses of water every day.
B) They should take a daily Vitamin B₆ supplement.
C) They should take a daily Vitamin B₁₂ supplement.
D) They should take a daily folic acid supplement.

Question 13

The %DV for calcium on food labels in Canada is 1,100 mg. One cup 250 mL) of 2% milk contains about 300 mg of calcium. What is the %DV for this one cup of milk?

A) 20%
B) 23%
C) 25%
D) 27%

Question 14

According to Canada's Food Guide, a daily serving of dark green vegetables is recommended in order to meet the intake requirements for which of the following nutrients?

A) vitamin C
B) vitamin A
C) folate
D) iron

Question 15

Which of the following statements about the dietary reference intakes DRI) is the most accurate?

A) They are for healthy individuals.
B) They are based on review of available testimonials.
C) They are published by a committee composed of dietitians.
D) They are maximum requirements, not recommendations.

Question 16

Which of the following statements best describes Estimated Energy Requirements EER)?

A) It provides a generous amount of Calories for healthy individuals to consume each day.
B) The UL for energy is set at 2, 000 Calories per day.
C) Small amounts of excessive energy consumed daily are of little significance to the body.
D) The value is predicted to maintain body weight for healthy adults.

Question 17

Why would you suggest that an adult athlete become familiar with tolerable upper intake levels UL) prior to taking nutritional supplements?

A) to avoid using supplements
B) to prevent illness from nutrient toxicity
C) to maximize athletic performance
D) to prevent deficiencies in specific nutrients important for athletes

Question 18

Which of the following standards establishes population-wide average requirements used by nutrition policymakers?

A) Daily Values DV)
B) Recommended Dietary Allowances RDA)
C) Recommended Daily Allowances RDA)
D) Estimated Average Requirements EAR)

Question 19

According to Canada's Food Guide, which of the following food items is considered one food guide serving?

A) 1 egg
B) 15 mL peanut butter
C) 30 g cooked fish
D) 175 mL cooked legumes

Question 20

Following Canada's Food Guide is intended to reduce your risk for which chronic disease?

A) osteoporosis
B) kidney stones
C) heartburn
D) arthritis

Question 21

What is the name given to the type of diet planning tool that sorts foods into groups based on their nutrient content?

A) exchange system
B) food group plan
C) controlled Calorie allowance
D) discretionary allowance pattern

Question 22

Consuming 100% of the dietary reference intake DRI) for every nutrient ensures adequate intake.

Question 23

Which of the following foods is a source of lycopene?

A) garlic
B) watermelon
C) peanuts
D) red wine

Question 24

Which of the following statements about the discretionary Calorie allowance is true?

A) The added fat absorbed by the batter in fried chicken contributes to discretionary Calories.
B) It must be spent on nutrient-dense foods composed primarily of water.
C) The more physical activity completed the fewer discretionary Calories available.
D) It should be consumed even if the person is trying to lose weight.

Question 25

You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. Which of the following points would you emphasize during your presentation?

A) understanding that the %DV are based on a 3,000-Calorie diet
B) using the grams on the labels to calculate percentages for Daily Values
C) comparing the number of food additives in a product
D) understanding the descriptor terms used on food labels

Question 26

A diet-related health claim on a food label is acceptable for which of the following health conditions?

A) diabetes
B) food allergy
C) high blood pressure
D) celiac disease

Question 27

Which of the following is the name for a fermented liquid yogurt beverage?

A) keratin
B) kelphate
C) kale
D) kefir

Question 28

Which of the following phytochemicals is contained in whole grains, fruits, vegetables, herbs, spices, teas, and red wine?

A) lignans
B) flavonoids
C) lutein
D) carotenoids

Question 29

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the dietary reference intakes DRI) committee.

Question 30

Which of the following nutrients should be limited to 5% or less of the %DV on a food label?

A) iron
B) folate
C) calcium
D) sodium

Question 31

What is the name of the phytochemical contained in black-eyed peas, grapes, lentils, and wine that may inhibit carcinogen activation and cancer promotion?

A) organosulfur compounds
B) indoles
C) tannins
D) phytic acid

Question 32

Which of the following classes of lipids must be listed on food labels in Canada?

A) monounsaturated fat
B) omega-3 fats
C) cholesterol
D) polyunsaturated fat

Question 33

How many grams of fibre must a food contain for it to be considered a "very high source" of fibre?

A) 2 grams or more
B) 4 grams or more
C) 6 grams or more
D) 8 grams or more

Question 34

What is the name for the type of fat in butter, milk, and other dairy products that has shown some healthful biological activity in animal studies?

A) omega 12 fatty acid
B) essential fatty acid
C) miso fatty acid
D) conjugated linoleic acid

Question 35

The absence of a tolerable upper intake level UL) for a nutrient implies that it is safe to consume in any amount.

Question 36

What is the name of the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

A) lignans
B) lycopene
C) genistein
D) lutein

Question 37

What phytochemical has been attributed to lower rates of osteoporosis and heart disease in Asian people living in Asia?

A) phytoestrogen
B) carotenoid
C) flavonoid
D) lycopene

Question 38

Which of the following sources of phytochemicals is the best and safest for consumers?

A) supplements
B) herbal remedies
C) whole foods
D) organic foods

Question 39

When carbohydrate counting, how many grams of carbohydrate is equivalent to one carbohydrate serving in accordance with The Canadian Diabetes Association meal planning guide approach?

A) 5
B) 10
C) 15
D) 20

Question 40

What number of core food components must be listed on the Nutrition Facts panel on a food label in Canada?

A) 10
B) 11
C) 12
D) 13

Question 41

List the food groups in Canada's Food Guide and give an example of a nutrient-dense food from each group.

Question 42

The ingredient list on packaged foods must be listed in ascending order by weight.

Question 43

Describe how the Dietary Reference Intakes DRI) Committee establishes DRI values.

Question 44

Explain how the Estimated Energy Requirements EER) are established.

Question 45

Canada's Food Guide is intended for healthy people aged 2 years and older.

Question 46

Explain the concept of the discretionary Calorie allowance, and describe ways this allowance may be "spent."

Question 47

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is generous.

Question 48

Defend the statement that foods, not supplements, are the best and safest source of phytochemicals.

Question 49

Describe characteristics of the Daily Values listed on food labels and how they should be used for healthy eating.

Question 50

Explain the difference between nutrient content descriptors and diet-related health claims allowed on food labels in Canada.