Deck 1: Overview of Nutrition and Health

Question 1

A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber.This product can legally make this claim.

Answer 1

True

Question 2

The Dietary Reference Intakes are a set of standards that define the amount of energy, nutrients, other dietary components, and physical activity that best support health.

Answer 2

True

Question 3

many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?

A)172
B)169
C)142
D)102

Answer 3

B

Question 4

An excess intake of any energy nutrient can lead to becoming overweight.

Question 5

Which of the following statements about vitamins is true?

A)They are inorganic.
B)They facilitate the release of energy from the energy-yielding nutrients.
C)They are the medium in which all of the body's processes take place.
D)They provide energy to the body.

Question 6

Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

Question 7

Minerals and water are organic and yield energy in the human body.

Question 8

The ingredients list on a food label must list the ingredients in descending order of predominance by weight.

Question 9

Dietary Reference Intakes are designed to:

A)recommend numbers of servings of food to eat per day.
B)help food manufacturers decide on product contents and processing methods.
C)meet minimum nutrient needs to prevent malnutrition in people.
D)specify nutrient needs that best support the health of people in the United States and Canada.

Question 10

friend always refers to meat as "protein." You try to correct her by stating that:

A)practically all foods contain mixtures of the energy-yielding nutrients.
B)protein is not the predominant nutrient in meat.
C)protein-rich foods are always high in fat.
D)meat contains more carbohydrate than protein.

Question 11

essential nutrients are those:

A)the body can make for itself.
B)that are predominant in most foods.
C)that must be obtained from foods.
D)included in the main DRI table.

Question 12

Which nutrient has the greatest energy density?

A)carbohydrate
B)protein
C)fat
D)vitamins

Question 13

There is no nationally accepted definition for the term nutritionist.

Question 14

Alcohol:

A)is a nutrient.
B)promotes maintenance and repair in the body.
C)is not metabolized into energy.
D)contributes to body fat.

Question 15

A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving.This product can legally make this claim.

Question 16

Which of the following becomes a major fuel for the body only when the other fuels are unavailable?

A)carbohydrate
B)fat
C)protein
D)water

Question 17

Consuming nutrient-dense foods can help control your kcalorie intake.

Question 18

A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie contains 70 kcalories.This product can legally make this claim.
Nutrition in Practice - Finding the Truth about Nutrition

Question 19

many fat kcalories are in a food that contains 15 grams of fat?

A)60
B)105
C)135
D)215

Question 20

ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements.

Question 21

2010 Dietary Guidelines for Americans recommend keeping the consumption of trans fatty acids as low as possible.To do this, you would:

A)avoid consuming tropical oils.
B)avoid eating dairy products.
C)avoid consuming partially hydrogenated oils.
D)avoid eating avocadoes, olives, and nuts.

Question 22

Research confirms that a common contributor to three of the leading causes of death is:

A)undernutrition.
B)overnutrition.
C)lack of exercise.
D)genetics.

Question 23

According to the DRI committee, protein should provide ______ of daily kcalories.

A)45-65%
B)20-35%
C)10-35%
D)8-21%

Question 24

of the first nutritional surveys, taken before World War II, suggested:

A)at least 90% of the population had adequate nutritional intakes.
B)75% of the population needed to change their eating habits.
C)less than 5% of the population were eating appropriately.
D)up to one-third of the population might be eating poorly.

Question 25

Recommended Dietary Allowances:

A)are designed primarily to prevent toxicities.
B)are set when there is a lack of scientific data to generate an Adequate Intake.
C)focus on all dietary components.
D)are the foundation of the Dietary Reference Intakes.

Question 26

Nutrient density refers to foods that:

A)are iron-rich.
B)contain a mixture of carbohydrate, fat, and protein.
C)carry nutrient labeling information.
D)deliver the most nutrients for the least amount of kcalories.

Question 27

The six diet planning principles include:

A)adequacy, B vitamins, carbohydrates, meat, variety, and portion control.
B)abundance, balance, carbohydrates, moderation, vegetables, and variety.
C)adequacy, balance, kcalorie control, moderation, variety, and nutrient density.
D)abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density.

Question 28

Which of the following have the highest nutrient density?

A)lamb, ice cream, and pre-sweetened cereal
B)whole-grain bread, poultry, and skim milk
C)cottage cheese, sweet potatoes, and ham
D)dried apples, legumes, and pancakes

Question 29

2010 Dietary Guidelines specifically recommend replacing some of the meat and poultry you eat with:

A)seafood.
B)green leafy vegetables.
C)dark green, red, and orange vegetables.
D)milk and milk products.

Question 30

Foods such as potato chips, candy, and colas are called empty-kcalorie foods because they:

A)are inexpensive.
B)are lacking in calories.
C)are low in nutrient density.
D)should be eaten in moderation.

Question 31

Which of the following foods would provide the highest nutrient density for calcium?

A)cheddar cheese
B)fat-free milk
C)ice cream
D)frozen yogurt

Question 32

Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate nutrition programs for groups?

A)Estimated Average Requirement
B)Tolerable Upper Intake Level
C)Adequate Intake
D)Recommended Dietary Allowance

Question 33

Healthy People is a program that sets goals every ____ years for improving the nation's health.

A)5
B)7
C)10
D)20

Question 34

are advising a client on components of the Dietary Guidelines for Americans.Which of the following would you include in your advice?

A)Increase vegetable and fruit intake
B)Decrease intake of milk and milk products to two servings per day.
C)Decrease intake of whole grains and other complex carbohydrates.
D)Increase intake of trans fats and saturated fats.

Question 35

Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the:

A)Continuing Survey of Food Intakes by Individuals.
B)National Health and Nutrition Examination Survey.
C)National Nutrition Monitoring Program.
D)Nationwide Food Consumption Survey.

Question 36

good indicator that an individual's energy intake is appropriate is a healthy:

A)height.
B)weight.
C)elbow breadth.
D)body composition.

Question 37

data collected in nutrition surveys is used by the government to:

A)establish public policy on nutrition education.
B)regulate nutrition labeling on food products.
C)decide what nutrition issues will be granted funds for research.
D)assess the effectiveness of government publications about nutrition.

Question 38

individual's Estimated Energy Requirement (EER) is deemed adequate in the absence of:

A)bone loss.
B)weight gain or loss.
C)obvious signs of malnutrition.
D)body fat.

Question 39

2010 Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to:

A)1500 mg per day.
B)2300 mg per day.
C)3000 mg per day.
D)3200 mg per day.

Question 40

Dietary Reference Intakes may be used to:

A)treat persons with diet-related illnesses.
B)assess dietary nutrient adequacy.
C)specify the minimum daily intake of all nutrients.
D)estimate energy needs.

Question 41

When searching the Internet for a credible source of nutrition information, one should go to the website of a:

A)government health agency.
B)national health food store chain.
C)multi-level marketing company that sells supplements.
D)popular fitness magazine.

Question 42

You are assessing your own diet.Which of the following would be the most practical tool to use?

A)MyPyramid
B)EARs
C)DVs
D)Dietary Guidelines for Americans

Question 43

comparison purposes, 3 ounces of meat can be visualized as being about the size of:

A)a 9-volt battery.
B)a CD case.
C)a deck of cards.
D)a paperback book.

Question 44

be labeled as "healthy," a food must be low in fat, saturated fat, cholesterol, and sodium, and contain at least _____% of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber.

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

Question 45

Nutrition Facts label must contain information about which minerals, according to labeling standards?

A)calcium and iron
B)calcium and magnesium
C)iron and potassium
D)iron and zinc

Question 46

Which of the following is not a red flag of junk science?

A)a product that promises a quick and easy fix
B)a claim made to help sell a product
C)a simple conclusion drawn from a complex study
D)an abstract published on the NLM's PubMed website

Question 47

client consumes the following foods from the grain group of the USDA Food Guide: ½ cup oatmeal, 2 slices of bread, 3 cups popped popcorn, and 1 cup pasta.How many ounce equivalents did the client consume?

A)2
B)4
C)6
D)8

Question 48

According to the USDA Food Guide, someone who needs 2000 kcal/day should consume _____ cup(s) of milk or the equivalent in milk products each day.

A)one
B)two
C)three
D)four
E)five

Question 49

set of nutrient standards designed strictly for use on food labels is called the:

A)Recommended Dietary Allowances.
B)Dietary Reference Intakes.
C)Daily Values.
D)FAO recommendations.

Question 50

According to the Dietary Guidelines for Americans, nutrients of concern that Americans need to consume more of include

A)sodium, fiber, magnesium, and vitamin A.
B)potassium, fiber, calcium, and vitamin D.
C)vitamin D, fluoride, protein, and niacin.
D)calcium, iron, omega-3 fatty acids, and sodium.

Question 51

Statements on the label of a food or dietary supplement about the substance's effect on a structure or function of the body are called:

A)"B" list claims.
B)structure-function claims.
C)scientific evidence.
D)unsupported claims.

Question 52

FDA advises consumers that:

A)a product that is labeled as "natural" and "non toxic" is always safe to use.
B)products based on "ancient remedies" are preferable to those based on modern "scientific breakthroughs."
C)they should be suspicious of product claims that use impressive-sounding medical terms.
D)an offer of a "money-back" guarantee from the manufacturer means the product is more likely to be effective.

Question 53

Which of the following statements is true regarding nutrition information on foods?

A)Nutrition information is required for the 20 most frequently eaten fresh fruits and vegetables.
B)Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on their labels.
C)Raw fish must provide nutrition information on labels.
D)Plain coffee, tea, spices and other foods containing few nutrients are exempt from nutrition labeling requirements.

Question 54

difference between the kcalories needed to supply nutrients and those needed for energy is referred to as:

A)nutrient density.
B)the discretionary kcalorie allowance.
C)the recommended kcalorie allowance.
D)excess kilocalories.

Question 55

Which of the following health claims linking nutrients and food constituents to disease states is not on the FDA's list of reliable health claims?

A)calcium and osteoporosis
B)zinc and immune system response
C)folate and neural tube defects
D)dietary fat and cancer

Question 56

order to comply with recommendation of the 2010 Dietary Guidelines for Americans regarding vegetable intake, you should eat more:

A)spinach.
B)summer squash.
C)green beans.
D)potatoes.

Question 57

USDA Food Guide:

A)emphasizes nutrient-dense foods within each food group.
B)is a very rigid guide for providing a balanced diet.
C)fails to encourage the consumption of whole grains.
D)does not specify portion sizes.

Question 58

The primary nutrition expert on the health care team is the:

A)dietetic technician.
B)registered dietitian.
C)nutritionist.
D)nutrition consultant.

Question 59

Which of the following foods is not considered a protein food?

A)green beans
B)almonds
C)pinto beans
D)shrimp

Question 60

group that is not a basic member of the USDA Food Guide is the:

A)milk group.
B)vegetables group.
C)fruits group.
D)grains group.
E)fats and sugars group.

Question 61

Provide a rationale for the following statement: "Too much meat is just as fattening as too many potatoes."

Question 62

List the six principles of diet planning and briefly describe each one.

Question 63

Explain the difference between a health claim and a structure-function claim on a food label.

Question 64

Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.

Question 65

and briefly describe the major categories of Dietary Reference Intakes and their uses.

Question 66

Identify and give an example of each of the thirteen factors which influence food choices.