Deck 2: Healthy Diets

Question 1

The newest release of food guides from the USDA is a visual presentation of foods from the five food groups "on a dinner plate" to represent the ideal balance that will provide a spectrum of nutrients.It is called

A)The Food Guide Pyramid.
B)A Guide to Good Eating.
C)Food for Fitness.
D)MyPlate.
E)Hassle Free Daily Food GuidE.

Answer 1

D

Question 2

Resources for daily food plans,portion sizes,and MyPlate guidelines can be found at

A)ChooseMyPlate.gov.
B)full-service grocery stores.
C)convenience stores.
D)fast-food restaurant menus.
E)All of the abovE.

Answer 2

A

Question 3

The average American typically gets _____ of their calories from SOFAs (solid fats and added sugars)each day.

A)all
B)75%
C)50%
D)one-third
E)25%

Answer 3

D

Question 4

MyPlate advises that half of the food choices at a meal should consist of

A)lean protein sources.
B)energy-dense foods.
C)vegetables and fruits (slightly more vegetables than fruits).
D)whole grains.
E)low-fat dairy products.

Question 5

A healthy diet will include which of the following components?

A)balance
B)adequacy
C)moderation
D)variety
E)All of the abovE.

Question 6

_____ is an example of a meal with high energy density,while _____ is an example of a meal with high nutrient density.

A)Spinach salad with Italian dressing;chicken salad sandwich on French bread
B)Hamburger and French fries;ham sandwich on rye bread,vegetable soup,fruit salad
C)Caesar salad with grilled chicken;hot dog with cracker jacks
D)Pizza with pepperoni,green peppers,and olives;fried chicken and mashed potatoes
E)Tomato soup;grilled cheese sandwich

Question 7

Which of the following items is a good cue for estimating a portion size equal to one cup?

A)spoonful
B)baseball
C)golf ball
D)six dice
E)matchbox

Question 8

A balanced diet contains _____,which are the fundamental components of eating healthfully.

A)refined carbohydrates
B)an abundance of calories to meet energy requirements
C)carbohydrates,fats,and proteins
D)energy-dense foods
E)empty-calorie foods

Question 9

The Dietary Guidelines for Americans

A)provide essential advice for how to eat healthfully and reduce the risk of chronic diseases.
B)are newly released every year.
C)include calorie intake amounts for various lifestyles and life stages.
D)outline the health benefit of specific nutrients.
E)All of the abovE.

Question 10

The primary factors that determine the energy density of a food item are the

A)number of calories.
B)water,fiber,and fat content.
C)proportion of essential proteins to nonessential proteins.
D)electrolyte content.
E)levels of cholesterol and saturated fats.

Question 11

Nutrient-dense foods are foods with

A)a high number of calories for their weight.
B)a low number of calories for their weight.
C)more than one essential nutrient.
D)a high proportion of healthy nutrients relative to the number of calories.
E)a high proportion of protein relative to carbohydrates and fats.

Question 12

Which of the following food items is considered nutrient dense?

A)cheese
B)diet soda
C)whole-grain bread
D)tortilla chips made from corn
E)sausage

Question 13

The Nutrition Labeling and Education Act of 1990 requires which of the following?

A)restaurants must provide nutrition details to consumers
B)most foods be labeled using a standardized format
C)all food be labeled with calorie amounts
D)packaged food will include nutrient claims
E)all health claims must be placed on the front of the packaging

Question 14

The Dietary Guidelines for Americans are based on

A)survey results from typical American diets.
B)common health problems in America.
C)scientific evidence.
D)statistical analysis of food purchases in America.
E)All of the abovE.

Question 15

Which governmental agency or agencies is(are)responsible for designing food policy guidelines?

A)United States Department of Agriculture and the Department of Health and Human Services
B)Food and Drug Administration
C)Centers for Disease Control
D)Environmental Protection Agency
E)All of the abovE.

Question 16

Which of the following is NOT a key message from the Dietary Guidelines for Americans?

A)consume less than 300 mg per day of cholesterol
B)keep trans fatty acid consumption as low as possible
C)reduce sodium intake
D)replace solid fats with oils when possible
E)consume more than 10% of calories from saturated fats

Question 17

How does MyPlate represent dairy products?

A)as a cup of milk or carton of yogurt off to the side
B)as one-fourth of the daily calcium needs
C)in an equal proportion to the amount of grains at a meal
D)in a higher proportion of the amount of fruits and vegetables
E)Dairy is not represented on the MyPlate food guidE.

Question 18

Which of the following nutrients plays a role in the management of blood pressure and can affect the progression of heart disease?

A)calcium
B)sodium
C)glucose
D)electrolytes
E)fiber

Question 19

Which of the following is NOT a common characteristic from food guides around the world?

A)Eat more plant foods.
B)Choose lean protein foods.
C)Choose saturated fats over unsaturated fats.
D)Control portion sizes.
E)Be physically activE.

Question 20

The most recent Dietary Guidelines for Americans

A)stress the importance of electrolyte balance.
B)stress the consumption of nutrient-dense foods.
C)limit the daily intake of dairy foods.
D)aim to increase the calories from SOFAs.
E)aim to decrease the consumption of fiber.

Question 21

Why should consumers use the USDA's MyPlate to develop their daily food plans?

Question 22

On a food package,ingredients are listed

A)in descending order of amount,according to weight.
B)in ascending order amount,according to weight.
C)in the order of nutrient importance.
D)in alphabetical order.
E)None of the abovE.

Question 23

An individual consumes significantly more than 100% of the recommended daily allowance for fat intake.What aspect of a healthy diet is the person missing?

A)moderation
B)variety
C)balance
D)adequacy
E)None of the abovE.

Question 24

Which of the following is a declaration on a food package to indicate a link between a food,food component,or dietary supplement and a reduction in the risk of a disease?

A)food additive
B)supplemental health information
C)structure/function claim
D)health claim
E)nutrient claim

Question 25

On a food label,the % Daily Value table compares key nutrients per serving for a person consuming how many kilocalories daily?

A)2,000
B)1,500
C)2,500
D)3,000
E)It depends on the person's age,weight,height,and level of activity.

Question 26

An individual consumes 1,500 calories and expends 2,000 calories per day.What aspect of a healthy diet is the person missing?

A)moderation
B)variety
C)balance
D)adequacy
E)None of the abovE.

Question 27

An estimation of the amount of a specific nutrient contained in one serving,based on a daily intake of 2000 calories,is called

A)percent daily value (%DV).
B)food labeling.
C)ingredients list.
D)health claims.
E)nutrient claims.

Question 28

Which of the following claims are NOT evaluated or regulated by the FDA?

A)vitamin content
B)structure/function claims
C)health claims
D)nutrient claims
E)food additives

Question 29

The declaration on a food package of the nutrient content is called

A)percent daily value (%DV).
B)food labeling.
C)ingredients list.
D)health claims.
E)nutrient claims.

Question 30

Which of the following are harder to find in food deserts in America?

A)nutrient-dense foods
B)empty-calorie foods
C)junk foods
D)energy-dense foods
E)All of the abovE.

Question 31

A list of the more specific information about what the food package contains is called

A)percent daily value (%DV).
B)food labeling.
C)ingredients list.
D)health claims.
E)nutrient claims.

Question 32

Which of the following is a dietary principle of not overindulging in potentially harmful foods,such as those that contain unhealthy levels of fat,sugar,and salt?

A)moderation
B)variety
C)balance
D)adequacy
E)sufficiency

Question 33

What is the typical relationship between inexpensive fast-food items and nutrient density?

Question 34

Compare and contrast the food items commonly found at corner convenience stores versus items found at a full-service grocery store.How does this affect nutrient density in food choices for residents without a full-service grocery store nearby?

Question 35

The purpose of the Dietary Guidelines for Americans and MyPlate is to encourage people to do all of the following,except

A)increase physical activity and reduce time spent in sedentary behaviors.
B)maintain appropriate calorie balance throughout each stage of life.
C)eat a variety of vegetables.
D)stop eating carbohydrates.
E)increase fruit intakE.

Question 36

A nutrient claim is

A)a declaration on food packages to indicate a possibly beneficial nutrient.
B)not federally regulated.
C)more specific information about what the food product contains.
D)a statement on the label about how that nutrient may affect the human body's structure.
E)All of the abovE.

Question 37

Which of the following information is NOT provided on a Nutrition Facts Panel for a packaged food item?

A)serving size
B)calories from fat
C)percent daily value (%DV)
D)percentage of calories from carbohydrates
E)amount of trans fat per serving

Question 38

An individual eats chicken regularly but not other sources of protein.What aspect of a healthy diet is the person missing?

A)moderation
B)variety
C)balance
D)adequacy
E)None of the abovE.

Question 39

Describe the term food desert as it applies to American living.

Question 40

Which of the following is NOT a characteristic of MyPlate?

A)It places most foods into one of five groups based on nutrient content.
B)It places a higher value on eating protein than any other food group.
C)It can be used with great flexibility in planning a healthy diet.
D)It specifies that a certain quantity of food be consumed from each group.
E)It can be used as an educational tool.

Question 41

Compare and contrast the amount of fast-food restaurants from a lower-income section of your town with a more affluent neighborhood.

Question 42

What are three differences between a typical American diet and the Mediterranean diet?

Question 43

In reference to Infographic 2.8,describe the relationship between low-income households and accessibility to full-service grocery stores.How does this vary across the country?

Question 44

How does MyPlate (released in 2011)differ from the Food Guide Pyramid (used from 1992 - 2010)?

Question 45

After familiarizing yourself with food guides from around the world,how do the French Diet Steps,the Mediterranean Diet Pyramid,and the Japanese Diet Spinning Top incorporate exercise compared with America's MyPlate?

Question 46

Does your total food intake from yesterday (breakfast,lunch,dinner,and snacks)fall into line with the recommendations from MyPlate? Why or why not? How can you better adjust your meals and snacks to align with the core concepts from MyPlate?

Question 47

What is a structure/function claim and how is it displayed on a package? Name one example of a structure/function claim.

Question 48

What nutrients are required to be on the Nutrition Facts Panel?

Question 49

Compare and contrast the three types of claims that can be found on food labels.

Question 50

Which of the following foods would be considered nutrient dense?

A)applesauce
B)orange sherbet
C)lemonade
D)hot chocolate
E)All of the abovE.