Deck 2: Nutrition Tools: Standards and Guidelines

Question 1

The Dietary Guidelines for Americans is published by the U.S. Department of Agriculture.

Answer 1

True

Question 2

Adequate intake (AI)values are based not only on the available scientific evidence but also on some educated guesswork.

Answer 2

True

Question 3

The Daily Values are nutrient standards used to compare the nutrient contents of packaged foods.

Answer 3

True

Question 4

If a nutrient does not have a Tolerable Upper Intake Level, this means that:

A)it is safe to consume in any amount
B)insufficient data exist to establish a value
C)the nutrient should be consumed more than the recommended amount
D)the tolerance for the nutrient is low
E)consuming less of the nutrient will not lead to deficiency

Question 5

Dietary Reference Intakes (DRI)are nutrient standards used on food labels and on grocery store signs.

Question 6

Varying food choices among and within food groups in the USDA Eating Patterns helps ensure adequate nutrient intakes and protects against consuming large amounts of toxins or contaminants from any one food.

Question 7

Which of the following establishes the average nutrient requirements for given life stages and gender groups used by nutrition policy makers?

A)Recommended Dietary Allowances
B)Daily Values
C)Recommended Nutrient Intakes
D)Adequate Intakes
E)Estimated Average Requirements

Question 8

According to the Dietary Guidelines for Americans 2015 - 2020, choosing a healthy eating pattern at an appropriate calorie level helps in reducing the risk of chronic disease.

Question 9

"Diets low in sodium may reduce the risk of high blood pressure" is an example of a health claim allowed on a food label and is reliable because the FDA has substantial scientific support for the claim.

Question 10

Which of the following statements is incorrect about the Dietary Reference Intakes (DRI)?

A)They are values set by a committee of nutrition experts.
B)They are minimum requirements, not recommendations.
C)They are based on a review of the available scientific research.
D)They have specific recommendations for specific age ranges.
E)They assume that intakes will vary from day to day.

Question 11

Identify a characteristic of the Dietary Reference Intakes (DRI).

A)The values reflect daily intakes to be achieved on average, over time.
B)The values are based on ancient scientific knowledge.
C)The values are intended to ensure minimum requirements.
D)The values are specifically intended for pregnant women.
E)The values are based on the concepts of accuracy and no risk.

Question 12

The absence of a Tolerable Upper Intake Level for a nutrient implies that it is safe to consume in any amount.

Question 13

Users of the Food Lists for Diabetes and Weight Management can make an informed approximation of the energy-yielding nutrients and calories in almost any food they might encounter.

Question 14

One of the major disadvantages of the USDA Eating Patterns is that they cannot be adapted to other national and cultural cuisines.

Question 15

The Dietary Reference Intakes (DRI)are international guidelines that are used around the world.

Question 16

The Dietary Reference Intakes (DRI)committee recommends a diet that provides _____ percent of its calories from carbohydrate.

A)10-35
B)20-35
C)45-65
D)50-70
E)75-80

Question 17

An important recommendation of the Dietary Guidelines for Americans 2015 - 2020 is to make physical activity a habit.

Question 18

What are the Dietary Reference Intakes (DRI)designed for?

A)Promotion of healing after injury
B)Restoration of health
C)Disease treatment in unhealthy individuals
D)Nutrient deficiency reversal
E)Disease prevention in healthy people

Question 19

There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.

Question 20

Acceptable Macronutrients Distribution Ranges refer to healthy ranges of intake for carbohydrate, fat, and protein.

Question 21

When planning a healthful diet using the USDA Eating Patterns, vegetarians should remember that:

A)they will have difficulty meeting their needs if they only use the patterns given
B)the vegetable group contains legumes, which can be counted as protein foods
C)all soy foods and soy milk have the same nutrient contents as dairy milk
D)nuts and seeds are high in fat content and should be avoided
E)modifications are prohibited so they must use another diet planning tool

Question 22

A major guideline for healthy people is to limit their calorie intake and consume more and varied selections of _____.

A)red meats
B)refined grains
C)full-fat milk or milk products
D)naturally sweetened beverages
E)fruits and vegetables

Question 23

The Dietary Reference Intakes (DRI)committee recommends a diet that provides _____ percent of its calories from protein.

A)35-65
B)10-35
C)20-30
D)45-65
E)60-80

Question 24

The amount of _____ must be listed on food labels.

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

Question 25

According to the USDA Eating Patterns, 1 cup cooked kidney beans can be substituted with _____ to meet the same nutritional requirement.

A)1 cup 100 percent fruit juice
B)1 canned fruit
C)1½ cup vegetable juice
D)2 cups raw kale
E)4 slices of bread

Question 26

According to the scientific report of the 2015 Dietary Guidelines Advisory Committee , which of the following nutrients is overconsumed in U.S. diets?

A)Vitamin A
B)Calcium
C)Folate
D)Fiber
E)Sodium

Question 27

According to the USDA Eating Patterns, one ounce of protein foods is equal to all of the following except :

A)1 oz. cooked fish
B)1 egg
C)1 tbs peanut butter
D)1 cup cooked legumes
E)½ oz nuts

Question 28

The best way for a person to get all the essential nutrients and keep energy intake low is to:

A)limit the consumption of foods from the grains group
B)follow a diet that includes only green vegetables
C)follow a diet rich in dairy products
D)choose foods with a high nutrient density from each food group
E)eat only unprocessed foods

Question 29

Which of the following foods do not fit into any of the major food groups in the USDA Eating Patterns?

A)Yogurt, buttermilk, and cheese
B)Fish, peanuts, and ready-to-eat cereal
C)Stick margarine, gravy, and jelly
D)Eggs, olives, and avocados
E)White bread, whole-grain pasta, and rice

Question 30

Which of the following is true of the Dietary Guidelines for Americans 2015-2020 ?

A)The guidelines should be applied in their entirety to people 25 years of age and older.
B)The recommendations are independent, without each component affecting the others.
C)The guidelines prefer foods rich in saturated fat to unsaturated oils.
D)The guidelines allow alcohol intake but in moderation only.
E)The recommendations advise regulating the calorie intake rather than focusing on nutrient variety.

Question 31

For healthy people, the Food Lists for Diabetes and Weight Management help primarily with:

A)balance
B)calorie control
C)adequacy
D)nutrient selection
E)variety

Question 32

Based on the USDA's MyPlate, at least _____ of the plate should be occupied by fruits and vegetables at each meal.

A)1\ ₃
B)1\ ₄
C)1\ ₂
D)2\ ₃
E)3\ ₄

Question 33

Which of the following foods does not fall under the major food groups of the Healthy U.S.-Style Eating Pattern at the 2,000-calorie level ?

A)Refined starch
B)Legumes
C)Seafood
D)Soy products
E)Eggs

Question 34

Which of the following foods falls into the protein food group of the USDA Eating Patterns?

A)Bread
B)Fried rice
C)Vegetable oil
D)Seafood
E)Popcorn

Question 35

Which of the following is a characteristic of Daily Values?

A)They provide nutrient values for different categories of people.
B)They are ideal for comparisons among different packaged foods.
C)They provide nutrient intake goals for individuals.
D)They provide information on all nutrients.
E)They are calculated based on a 1,500-calorie diet.

Question 36

The characteristics of food group plans include all of the following except :

A)sorting foods into groups based on nutrient content
B)specifying that people should eat a certain minimum number of servings from each group
C)sorting foods based on nutrient density
D)organizing foods with respect to their calorie amounts
E)providing foods that are interchangeable for a particular nutrient requirement

Question 37

According to the USDA Eating Patterns, which foods should be consumed in limited amounts?

A)Vegetables
B)Fruits
C)Meats
D)Grains
E)Milk products

Question 38

The Food Lists for Diabetes and Weight Management sort foods primarily by their _____.

A)protein contents
B)water contents
C)energy nutrient contents
D)solid fat contents
E)empty calorie contents

Question 39

The Dietary Guidelines for Americans recommend all of the following except :

A)consuming less than 10 percent of calories per day from saturated fats
B)consuming less than 2,300 mg per day of sodium
C)increasing the proportion of trans fats in the diet
D)limiting the consumption of added sugars
E)consuming alcohol in moderation

Question 40

Which of the following foods is exempt from listing ingredients on its food label?

A)Mayonnaise
B)Potato chips
C)Ice cream
D)Pickles
E)Fresh bananas

Question 41

When referring to the Dietary Reference Intakes (DRI)recommendations, it is important to remember that:

A)they are designed to help an individual recover from an illness
B)they are updated by bloggers and fitness enthusiasts
C)they are based on the latest available scientific research
D)they must be consumed on alternate days
E)they are not age or gender specific

Question 42

A group of public health officials are trying to determine the amount of folate to be added to fortify grain products for women of child-bearing age. Which of the following nutrient standards are the officials most likely to use?

A)Adequate Intakes
B)Estimated Average Requirements
C)Acceptable Macronutrient Distribution Ranges
D)Daily Values
E)USDA Eating Patterns

Question 43

According to the Dietary Guidelines for Americans , who among the following cannot enjoy the best possible health?

A)People who consume foods rather than supplements
B)People who make physical activity a habit
C)People who overconsume calories and proteins
D)People who take in a variety of nutrient-dense foods
E)People who take in a variety of beverages

Question 44

Any food providing 10 to 19% of the Daily Value for a nutrient in one serving is considered to be a(n)_____ source of the nutrient.

A)reliable
B)reliable
C)good
D)excellent
E)fair

Question 45

Which of the following is recommended by the USDA's Physical Activity Guidelines for Americans?

A)Kids two years old or younger should engage in 2.5 hours of jogging every day.
B)Elderly people more than 80 years of age should take a walk at 100 steps per minute daily.
C)Adults should engage in at least 2.5 hours of moderate physical activity each week.
D)Adults should take a brisk walk at a pace of about 12,000 steps over 10 minutes.
E)Kids younger than 10 years should engage in 30 minutes of weight training each week.

Question 46

A person is trying to follow the best diet to reduce the risk of developing chronic disease. She wants to make sure that she consumes adequate nutrients in the best proportions from the foods she selects. Which would be the best Dietary Reference Intakes (DRI)standards for her to use to ensure she has the best energy nutrient intakes to reduce chronic disease risk?

A)Recommended Dietary Allowances (RDA)
B)Adequate Intakes (AI)
C)Acceptable Macronutrient Distribution Ranges (AMDR)
D)Daily Values (DV)
E)Estimated Average Requirements (EAR)

Question 47

According to the USDA Eating Patterns, which of the following includes the recommended daily amounts of nutrient-dense food from each group for a sedentary, 32-year-old woman who requires 2,000 kcal\day?

A)5 c fruits, 5 c vegetables, 10 oz grains, 5 ¹ \2   oz protein foods, 5 c milk, and 5 ¹ \ ₂ tsp oils
B)2 c fruits, 2 ¹ \ ₂ c vegetables, 6 oz grains, 5 ¹ \ ₂   oz protein foods, 3 c milk, and 6 tsp oils
C)1 c fruits, 1 c vegetables, 1 oz grains, 1 ¹ \ ₂   oz protein foods, 3 c milk, and 5 ¹ \ ₂ tsp oils
D)2 c fruits, 3 c vegetables, 10 oz grains, 10 ¹ \ ₂   oz protein foods, 3 c milk, and 15 ¹ \ ₂ tsp oils
E)3 c fruits, 4 c vegetables, 6 oz grains, 3 ¹ \ ₂   oz protein foods, 10 c milk, and 5 ¹ \ ₂ tsp oils

Question 48

When you see that foods have a high nutrient density, you should:

A)avoid them because they are too high in calories
B)choose them if you are trying to lose weight because they have no calories
C)use them sparingly because they aren't healthy
D)choose them only if you are not meeting your saturated fat needs with a supplement
E)choose them because they form the foundation of the diet in the USDA Eating Patterns

Question 49

Which of the following best fits into a meal plan for a person who must eat 1 cup vegetables, 2 ounces grains, and 2 ounces protein foods at lunch?

A)A sandwich of 2 slices whole-wheat bread, 4 tablespoons nut butter, and 1 tablespoon honey with salad of 1 cup raw spinach
B)A sandwich of 2 slices whole-wheat bread and 2 ounces ham, 1 boiled egg, and 1 cup vegetable juice
C)1 cup bean salad, 1 cup cooked rice, and ¹ \ ₂ cup tofu
D)2 ounces broiled salmon and 1 cup thick tomato sauce over ¹ \ ₂ cup cooked pasta
E) ¹ \ ₂ avocado, ¹ \ ₂ cup yogurt, 2 tablespoons peanut butter, and 1 cup cooked spinach

Question 50

According to the USDA Eating Patterns, one teaspoon (tsp)oil is equal to:

A)1 tsp light salad dressing
B)1 tsp soft margarine
C)5 tsp low-fat mayonnaise
D)2 tsp vegetable oil
E)5 tsp butter

Question 51

Your sister has evaluated her usual diet by comparing it to the USDA Eating Patterns and has found that her intakes of fruits, vegetables, and dairy foods are lower than recommended. How would you interpret her results?

A)She needs to eat more of these foods and less of others to keep her calories balanced.
B)She is choosing the right foods because her intake matches the average American diet.
C)Her calorie intake is high so she needs to take supplements to compensate overconsumption.
D)She is choosing different kinds of fruits and vegetables other than those mentioned for her age.
E)She could use sauces and dips to make vegetables more palatable, thereby increasing her vegetable intake.

Question 52

Tea and certain spices are not included in the USDA Eating Patterns. Which of the following should one consider while deciding whether to include them in their diet or not?

A)They provide no calories, so one should eat them.
B)They contain phytochemicals, so one should consider including them.
C)They interfere with nutrients in foods, so one should not eat them.
D)They are toxic, so one should not eat them.
E)They are not included, so one should not eat them.

Question 53

Identify a similarity between the USDA Eating Patterns and the Food Lists for Diabetes and Weight Management.

A)Both group starchy vegetables with grains.
B)Both can be used by healthy people.
C)Both sort foods based on their protein content.
D)Both include tea and spices with proteins.
E)Both group cheese with milk.

Question 54

Who among the following cannot adopt the Dietary Reference Intakes (DRI)recommendations?

A)Harry, a 35-year-old healthy businessman
B)Cindy, a 21-year-old college athlete
C)Robert, a 20-year-old with cystic fibrosis
D)Joann, a 35-year-old female vegetarian
E)Kimberly, a healthy 8-year-old girl

Question 55

George is a 35-year-old athlete using nutrient supplements to give him a competitive advantage. Which of the following nutrient intake recommendations would you suggest that George become familiar with?

A)Adequate Intakes
B)Estimated Average Requirements
C)Tolerable Upper Intake Levels
D)Recommended Dietary Allowances
E)Daily Values

Question 56

The percentages of the Daily Values in the updated label on food packages are given in terms of a person requiring _____ calories each day.

A)2,000
B)1,000
C)3,000
D)3,500
E)1,500

Question 57

A person has eaten the following vegetables over the past week: carrots, pinto beans, corn, cauliflower, coleslaw, and potatoes. Which of the following vegetables should he eat to be sure that he has included vegetables from each of the subgroups for the week?

A)Broccoli
B)Eggplant
C)Green peas
D)Mushrooms
E)Iceberg lettuce

Question 58

Which of the following is set upon the scientific basis formed by the Estimated Average Requirements (EAR)?

A)Recommended Dietary Allowances (RDA)
B)Adequate Intakes (AI)
C)Estimated Energy Requirements (EER)
D)Tolerable Upper Intake Levels (UL)
E)Acceptable Micronutrient Distribution Ranges (AMDR)

Question 59

The bottom portion of the Nutrition Facts panel on a food package:

A)is different on every label
B)provides the Dietary References Intakes (DRI)information for comparing different products
C)conveys information specific to the food inside the package
D)serves as a reminder of the Daily Values for the selected nutrients
E)presents the Daily Values for vitamin D and potassium at four calorie levels

Question 60

Which of the following statements is true of the Daily Values?

A)The Daily Values are U.S. standards used on food labels.
B)The Daily Values are levels that provide the toxicity range for most nutrients.
C)The Daily Values are a better way of determining the nutrient goals of individuals.
D)The Daily Values are specific for age or gender.
E)The Daily Values are expressed as a percentage of the total protein content.

Question 61

A food manufacturer has included the following claim on the container label for a product: "Helps maintain normal iron levels." If you were evaluating the claim, you would:

A)be suspicious because this is a structure-function claim requiring no advance approval
B)know this is an accurate statement because it was reviewed before being put on the label
C)know that the manufacturer has done extensive research on the claim
D)be aware that the FDA has done research on the manufacturer's claim
E)be likely to recommend this product because of the obvious claim

Question 62

Which of the following details would be provided on a small label on a roll of candy rings?

A)A website to visit for nutrient information
B)Information on protein, fat, and sugar contents
C)Manufacturer and distributor addresses
D)A list of Dietary Reference Intake values
E)Information on health risks

Question 63

Name and briefly describe the four types of nutrient claims that may appear on food labels. How reliable is each of these types of claims?

Question 64

For what purpose did the USDA develop MyPlate as a consumer tool?

A)To replace the USDA Eating Pattern groups because they were outdated
B)To make sure that people who use computers don't get bored with written materials
C)To help consumers understand and apply the USDA Eating Patterns
D)To replace the Dietary Reference Intakes (DRI)standards
E)To make sure that people are able to meet their physical activity goals

Question 65

Lily's dietician suggests that her breakfast include 2 ounces of grains, 1 cup of milk, and ¹ \ ₂ cup of fruit. Choose a meal for her that is equivalent to the suggested diet.

A)4 cups ready-to-eat cereal, ¹ \ ₂ cup fat-free milk, and ¹ \ ₂ medium banana
B)2 cups ready-to-eat cereal, 1 cup fat-free milk, and 1 medium banana
C) ¹ \ ₂ cup ready-to-eat cereal, 1 cup fat-free milk, and ¹ \ ₂ medium banana
D)2 cups ready-to-eat cereal, 2 cups fat-free milk, and 2 medium bananas
E)1 cup ready-to-eat cereal, ¹ \ ₂ cup fat-free milk, and 2 medium bananas

Question 66

If a food label states that a food contains 6 grams of dietary fiber per serving and the Daily Value is 30 grams, the food would contain _____ percent of the Daily Value for dietary fiber.

A)16.66
B)20
C)33.33
D)40
E)70

Question 67

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

Question 68

You are presenting to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. During your presentation, what would you emphasize?

A)Converting the values present in grams to kilograms
B)Comparing similar food products based on nutrient components
C)Understanding the terms used on food labels
D)Converting the values present in grams to kilograms and comparing similar food products based on nutrient components
E)Comparing similar food products based on nutrient components and understanding the terms used on food labels

Question 69

Which of the following contains about 10,000 different phytochemicals?

A)Broccoli sprouts
B)Moong sprouts
C)Yogurt
D)Vegetable oils
E)Eggs

Question 70

Which of the following compounds is present in garlic?

A)Antioxidant organophosphorus compounds
B)Lignans
C)Lutein
D)Lycopene
E)Antioxidant organosulfur compounds

Question 71

Identify the specific advantages of the Food Lists for Diabetes and Weight Management.

Question 72

Write about the USDA recommendations for daily physical activity.

Question 73

Which phytochemical present in dark chocolate has the potential for positive heart health benefits?

A)Carotenoids
B)Lignans
C)Lutein
D)Flavonoids
E)Tannins

Question 74

Write about the USDA recommendations for daily physical activity.

Question 75

According to the USDA Eating Patterns, what is the amount of vegetables and grains needed every day to maintain the Healthy U.S.-Style Eating Pattern at the 2,000-calorie level?

A)2 ¹ \ ₂ c\day vegetables and 6 oz\day grains
B)2 ¹ \4 c\day vegetables and 5 oz\day grains
C)6 c\day vegetables and 1 oz\day grains
D)3 ¹ \ ₂ c\day vegetables and 3 ¹ \ ₂ oz\day grains
E) ¹ \ ₂ c\day vegetables and ¹ \ ₂ oz\day grains

Question 76

Identify the best source of lignans.

A)Flaxseeds
B)Milk
C)Garlic
D)Potatoes
E)Dark chocolate

Question 77

Which of the following results was obtained from a study conducted on the effect of flavonoid intakes, especially from berries?

A)In older women, it accompanied slow cognitive decline.
B)In older women, it decreased blood flow through the brain.
C)In healthy kids, it increased the heart rate.
D)In laboratory rats, it showed fewer age-related declines in brain function.
E)In healthy young adults, it hastened the aging process.

Question 78

Which of the following results does not support the recent research on the health benefits of flavonoids found in dark chocolate?

A)A flavonoid antioxidant gets absorbed in the blood of individuals who eat chocolate.
B)Chocolate intake correlates with a lower risk of heart disease.
C)Dark chocolate consumption promotes weight loss.
D)The flavonoids in dark chocolate reduce the level of harmful oxidizing compounds in the blood.
E)In a study of about 1,000 people, greater chocolate intakes were associated with more depressive symptoms.

Question 79

List the major groups and subgroups of the USDA Eating Patterns, and give an example of a nutrient-dense food from each.

Question 80

The first three items in the ingredients list on a bottle of orange juice are "sugar, citric acid, orange flavour." What does this mean?

A)It explains the process of making orange juice.
B)It means that the orange juice does not contain water.
C)It means that sugar and citric acid are beneficial for health.
D)It states that sugar is the chief ingredient in the juice.
E)It states that no nutrients are present in the juice.