Deck 2: Nutrition Toolsstandards and Guidelines

Question 1

Which of the following food groups is located along the innermost arc of the rainbow depiction on the cover of Canada's Food Guide?

A) meats and alternatives
B) milk and alternatives
C) vegetables and fruits
D) grain products

Answer 1

A

Question 2

What percentage range of protein in the diet provides adequate energy nutrients for healthy individuals while reducing the risk of chronic diseases?

A) 10-35%
B) 6-25%
C) 15-38%
D) 4-6%

Answer 2

A

Question 3

Which of the following is an appropriate use for dietary reference intakes (DRI)?

A) ensuring that maximum nutrient requirements are met
B) estimating the nutrient needs of persons with medical problems
C) planning diets for population groups such as military personnel
D) estimating the inadequacy of an individual's nutrient intake

Answer 3

C

Question 4

Dietary reference intakes (DRI)are defined in order to achieve which of the following goals?

A) restoration of health
B) repletion of nutrients in individuals with deficiencies
C) maximum margin of safety levels
D) health maintenance

Question 5

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

A) monounsaturated fat
B) omega-3 fats
C) cholesterol
D) conjugated linoleic acid (CLA)

Question 6

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

Question 7

The Canadian Reference Standard for the %DV of calcium 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 8

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 of more

Question 9

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

A) They apply to healthy people only.
B) They are the best way to compare the nutritional content of different foods.
C) They are not yet required on Canadian nutrition labels.
D) They are useful as nutrient intake goals for individuals.

Question 10

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 11

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 12

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

A) Cindy,a 21-year-old college athlete
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 female vegetarian who smokes

Question 13

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 14

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

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

Question 15

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 may be spent on foods composed primarily of water.
C) It is not affected by physical activity level.
D) It may not be spent on added sugars.

Question 16

For which of the following reasons would a nutrient NOT have a tolerable upper intake level (UL)?

A) No food contains toxic levels of nutrients.
B) Insufficient data exist to establish a value.
C) No caution is required when consuming supplements of that nutrient.
D) It is safe to consume in any amount.

Question 17

For which of the following elements of diet planning are exchange systems most useful?

A) portion control
B) adequacy
C) calorie control
D) balance

Question 18

According to Canada's Physical Activity Guide to Healthy Active Living,how long should individuals exercise each day?

A) at least 50 minutes
B) at least 40 minutes
C) at least 30 minutes
D) at least 20 minutes

Question 19

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

A) Do not consume butter,lard,or shortening.
B) Include at least 3 to 4 tbs (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 20

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

Question 21

The Nutrition Facts panel on a food label lists the following information for amounts per serving: 111 calories; 23 calories from fat.What percentage of the calories are provided by fat?

A) 11%
B) 19%
C) 21%
D) 32%

Question 22

Which of the following conditions do Asian people develop more often than people in the West?

A) osteoporosis
B) stomach cancer
C) symptoms related to menopause
D) heart disease

Question 23

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 24

What is the name for the type of fat in butter,milk,and other dairy products believed by some to have biological activity in the body?

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

Question 25

Nutrient contents of packaged foods are stated on food labels as "Daily Values."

Question 26

Nutrition amounts and percentages of Daily Values for what number of core nutrients must be listed on the Nutrition Facts panel on a food label?

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

Question 27

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 28

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

Question 29

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 the %DV are based on a 3,000-calorie diet
B) using the grams and numbers on the labels to calculate percentages
C) comparing the number of food additives in a product
D) understanding the descriptive terms used on food labels

Question 30

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is not generous.

Question 31

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 32

Which of the following recommendations for men and women over 50 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 Vitamin B₁₂ supplements.
D) They should take a daily Vitamin D supplement of 400 IUs.

Question 33

Getting 100 percent of the dietary reference intakes (DRI)for every nutrient ensures adequate intake.

Question 34

The nutrient content of most foods is listed on the label as percentages of the Daily Values.Which of the following nutrients is expressed as a percentage of the Daily Value?

A) magnesium
B) folate
C) calories
D) iron

Question 35

What is the name given to the type of laboratory study in which a person is fed a controlled diet,and the intake and excretion of a nutrient is measured?

A) nutrient study
B) nutrition requirement study
C) balance study
D) deficiency study

Question 36

Which of the following foods is one of the best sources of lycopene?

A) garlic
B) tomatoes
C) flaxseed
D) soy products

Question 37

George is a 35-year-old athlete using nutrient supplements to give him a competitive advantage.Why would you suggest that George become familiar with tolerable upper intake levels (UL)?

A) so that he does not need to use supplements
B) so that he does not risk illness from nutrient toxicity
C) so that he maximizes his athletic performance
D) so that he does not become deficient in a specific nutrient deemed important for athletes

Question 38

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) group system design plan
D) eating guide system

Question 39

Which of the following is the best and safest source of phytochemicals?

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

Question 40

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

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

Question 41

Describe characteristics of the Daily Values listed on food labels and how they should be used in diet planning.

Question 42

Identify the specific advantages of exchange systems.

Question 43

Differentiate between the methods used in setting the recommended intake for nutrients versus the recommended energy intake values.

Question 44

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

Question 45

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

Question 46

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

Question 47

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

Question 48

Many standards published by international and national groups are similar to the dietary reference intakes (DRI).

Question 49

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