Deck 2: Nutrition Toolsstandards and Guidelines

Question 1

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the Dietary Reference Intakes (DRI) committee.

Answer 1

True

Question 2

Which term refers to 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

Answer 2

A

Question 3

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

Answer 3

D

Question 4

The Reference Daily Values on food labels for cholesterol, total fat, and sodium suggests an intake goal to strive to reach.

Question 5

Using the concept of portion control, which of the following common objects is an acceptable way to identify a medium-sized piece of fruit?

A)a regular 60-watt light bulb
B)one typical ice cream scoop
C)a nine-volt battery
D)a deck of cards

Question 6

On average, consuming 100 percent of the Dietary Reference Intakes (DRI) for every nutrient ensures adequate intake over time.

Question 7

Which statement 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 8

Which of the following foods is a source of lycopene?

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

Question 9

Which standard 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 10

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 the nutrient in any amount.

Question 11

As a nation, Canadians are eating too few servings of the protein food group.

Question 12

According to the comprehensive summary of Canada's Food Guide tools and resources, which of the following processed foods may be considered part of a healthy eating pattern?

A)unpasteurized milk
B)fruit flavoured soda pop
C)frozen vegetables
D)dill pickles

Question 13

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 14

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

Question 15

Which statement 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 a new DRI category based on chronic disease risk.
C)They are updated annually with new intake values to be followed.
D)They are the minimum requirements needed daily for each nutrient.

Question 16

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)omega12 fatty acid
B)conjugated linoleic acid
C)miso fatty acid
D)essential fatty acid

Question 17

According to Canada's Food Guide, which of the following food items should fill half of your plate at meals?

A)whole wheat pasta
B)tofu and nuts
C)mixed peas and carrots
D)wild rice

Question 18

You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. Which point 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 19

Which statement best describes the dietary reference intakes (DRI)?

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 20

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

Question 21

Which phytochemical is contained in whole grains, fruits, vegetables, herbs, spices, teas, and red wine?

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

Question 22

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 23

According to Canada's Food Guide, which recommendation is considered part of healthy eating?

A)Being mindful of your eating habits.
B)Eating meals quietly on your own.
C)Avoiding foods containing unsaturated fats.
D)Learning to select packaged foods that do not require cooking.

Question 24

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)organosulphur compounds
B)indoles
C)tannins
D)phytic acid

Question 25

According to the Dietary Reference Intakes (DRI) committee, a diet should contain what percentage of its Calories from carbohydrate?

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

Question 26

Which 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 27

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

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

Question 28

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

A)1,500-1,800
B)1,800-2,000
C)2,200-2,800
D)2,800-3,000

Question 29

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 30

When you drill down into Canada's Food Guide, which recommendation is made regarding fats and oils?

A)Include 45-60 mL added fat in the diet daily.
B)Limit consumption of butter, lard, and shortening.
C)Choose hard margarines over soft margarines.
D)Use vegetable oils such as coconut and palm kernel.

Question 31

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

Question 32

Which statement best describes the discretionary Calorie allowance?

A)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 33

Which statement best describes Canada's Food Guide?

A)It is intended for Canadians 18 years of age and older.
B)There are total of four food groups along with water, as the beverage of choice.
C)The food intake pattern is consistent with the latest scientific evidence.
D)It is based on feedback from nutrition educators only.

Question 34

Which statement best describes Daily Values (DV)?

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 35

It is recommended that Canadians should choose less of which of the following food items?

A)banana
B)sweet potato
C)lower-fat milk
D)white bread

Question 36

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 37

Which type of diet planning tool 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 38

Which class of lipids must be listed on food labels in Canada?

A)monounsaturated fat
B)omega-3 fat
C)saturated fat
D)polyunsaturated fat

Question 39

Which type of study measures 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 40

Which source of phytochemicals is the best and safest for consumers?

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

Question 41

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

Question 42

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

Question 43

Explain how the Estimated Energy Requirements (EER) are established.

Question 44

Which key nutrient is found in the vegetables and fruits group of the Canadian food guide?

A)complex carbohydrates
B)high quality protein
C)dietary calcium
D)vitamin B₁₂

Question 45

Describe how the Dietary Reference Intakes (DRI) committee establishes DRI values.Answer Key

Question 46

How many 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 47

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

Question 48

Which term refers to a fermented liquid yogurt beverage?

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

Question 49

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

Question 50

Explain what is meant by Canada's Food Guide recommendations to be mindful of your eating habits and to cook more often.