Deck 2: Designing a Healthful Diet

Question 1

Excess sodium in the diet is linked to what disease in some individuals?

A)cancer
B)hyperactivity
C)obesity
D)hypertension

Answer 1

D

Question 2

Servings in the 2010 USDA MyPlate are represented in

A)grams.
B)ounce-equivalents.
C)percentages.
D)Calories.

Answer 2

B

Question 3

Which of the following foods is exempt from standard food labeling regulations?

A)eggs
B)bread
C)meat
D)yogurt

Answer 3

C

Question 4

Diets high in sugar promote

A)tooth decay.
B)elevated blood pressure.
C)diabetes.
D)hyperactivity.

Question 5

If Alexandra were to consume all of her protein from milk and cheese, she might develop which deficiencies over time?

A)calcium and phosphorus
B)protein and vitamin D
C)riboflavin and vitamin A
D)zinc and iron

Question 6

The information provided on a food label that identifies how much a serving of food contributes to your intake of nutrients based on 2,000 Calories a day is called the

A)ounce-equivalent.
B)Percent Daily Values.
C)Daily Reference Values.
D)Reference Daily Intake.

Question 7

The four characteristics of a healthful diet are adequacy, balance, moderation, and

A)Calories.
B)color.
C)value.
D)variety.

Question 8

The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 Calories, with 55 Calories coming from fat. Calculate the percentage of Calories from fat in this product.

A)39%
B)55%
C)85%
D)89%

Question 9

Which of the following is NOT required on a food label?

A)net contents of the package
B)statement of identity
C)name and address of the vendor
D)taste of the food

Question 10

One teaspoon of salt contains about how many mg of sodium?

A)1,200
B)1,500
C)2,300
D)3,000

Question 11

The government agency that regulates food labeling in the United States is the

A)U.S. Department of Agriculture (USDA).
B)U.S. Food and Drug Administration (FDA).
C)Centers for Disease Control and Prevention (CDC).
D)U.S. Department of Health and Human Services (USDHHS).

Question 12

According to the USDA Food Patterns, which of the following foods is NOT a food that is considered to have empty Calories?

A)chocolate cake
B)whole milk
C)fruit drinks
D)grapes

Question 13

Suzie is a stay-at-home mom who generally prepares the majority of meals for her household. Even though she always prepares meals that offer enough Calories and nutrients for her family of four, she tends to make the same meals repeatedly. Which one of the characteristics of a healthy diet is Suzie not incorporating into her meal planning?

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

Question 14

Jack is a college athlete who requires 2,800 kilocalories a day to support his total energy needs. Even though Jack likes many different foods and makes it a point to try new things, he consumes only approximately 1,600 kilocalories a day. Which one of the characteristics of a healthy diet is Jack missing?

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

Question 15

Which of the following is NOT required on a food label?

A)sodium (mg/serving)
B)folic acid (µg/serving)
C)dietary fiber (g/serving)
D)total cholesterol (mg/serving)

Question 16

Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a poor source of calcium. Individuals who eat from both of these food groups are incorporating what characteristic of a healthy diet into their meal plan?

A)moderation
B)balance
C)variety
D)freshness

Question 17

The government agency that regulates the food labels on fresh meat and poultry in the United States is the

A)USDA.
B)FDA.
C)CDC.
D)USDHHS.

Question 18

To maintain a healthful weight, the Dietary Guidelines for Americans recommends

A)increasing the level of physical activity and reducing sedentary activities.
B)60 minutes of moderate activity most or all days of the week.
C)60 minutes of intense activity 3 days a week.
D)8 hours of moderate activity per week.

Question 19

Which of the following groups should limit daily sodium intake to no more than 1,500 mg?

A)people over age 50
B)pregnant women
C)children under age 12
D)all healthy adults

Question 20

A set of principles developed by the USDA and the USDHHS to help reduce the risk of developing chronic disease is called

A)Food Fundamentals.
B)Dietary Guidelines for Americans.
C)South Beach Diet.
D)DASH Diet.

Question 21

Which statement BEST describes nutrient density?

A)Choose a number of different foods within any given food group.
B)Consume a variety of foods from the five major food groups every day.
C)Plan your entire day's diet so that you juggle nutrient sources.
D)Consume foods that have the most nutrients for their Calories.

Question 22

The Mediterranean diet protects against cardiovascular disease by

A)eliminating meat.
B)deriving 20% of total energy from fat.
C)incorporating a majority of its fat from plant oils.
D)eliminating high calorie foods, such as fats and sweets.

Question 23

Moderate alcohol consumption for men is defined as consuming no

A)alcohol at all.
B)more than one drink per week.
C)more than one drink per day.
D)more than two drinks per day.

Question 24

The 2010 Dietary Guidelines for Americans recommends a total daily cholesterol intake of

A)0 mg.
B)10 mg.
C)less than 300 mg.
D)less than 500 mg.

Question 25

The label on a bag of potato chips indicates that one serving contains 250 Calories, with 150 Calories from fat. What percent of Calories comes from fat?

A)25
B)50
C)60
D)80

Question 26

Which of the following foods has the greatest nutrient density?

A)2 cups of strawberry Lifesavers (200 kcal)
B)2 tablespoons of strawberry jelly (100 kcal)
C)8 fluid ounces of strawberry soda (100 kcal)
D)1 cup of fresh strawberries (100 kcal)

Question 27

Which of the following is a limitation of the USDA MyPlate?

A)The serving sizes do not always represent standard amounts of food that people buy, prepare, and serve.
B)Low-fat and low-calorie foods are very clearly defined in each food category.
C)The USDA MyPlate goes too far in encouraging individuals to consume healthier foods.
D)MyPlate replaces ethnic variations of the USDA Food Guide Pyramid.

Question 28

Which of the following would NOT be a good practice for eating out healthfully?

A)Share an entrée with a friend.
B)Order low-fat or nonfat salad dressing served on the side.
C)Order cream-based soups to increase your calcium intake.
D)Instead of a beef burger, order a chicken or veggie burger.

Question 29

Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets?

A)adequacy
B)calorie control
C)variety
D)moderation

Question 30

With the exception of a few high-risk groups, the 2010 Dietary Guidelines for Americans recommends consuming how many mg of sodium per day?

A)less than 1,000
B)lesss than 1,500
C)less than 2,300
D)less than 3,000

Question 31

There are many types of diet plans available today. The overall BEST diet plan is one that

A)provides adequate Calories.
B)provides enough fiber and not too much cholesterol.
C)fits the lifestyle and needs of the individual.
D)suggests only unprocessed and natural foods.

Question 32

Why are there several ethnic variations of the 2005 MyPyramid?

A)to guide individuals when eating out in different types of restaurants
B)to account for variations in activity level
C)to allow for culturally and ethnically different foods choices
D)to account for individual variances in gender and age

Question 33

Which of the following statements does NOT describe the Mediterranean-style diet?

A)Meat is consumed monthly.
B)Fruits and vegetables are consumed daily.
C)The major fat used for cooking and flavor is olive oil.
D)The diet is lower in total fat than the U.S. dietary recommendations.

Question 34

What is represented at the base of the Mediterranean Diet and Pyramid?

A)daily physical activity
B)olive oil
C)beans, legumes, and nuts
D)yogurt

Question 35

What recommendation does the 2010 Dietary Guidelines for Americans make about consumption of saturated fats?

A)Eliminate all saturated fat from the diet.
B)There is no need to monitor daily consumption of dietary fat.
C)Strive for at least five servings daily of butter and other nutrient-rich saturated fats.
D)Less than 10% of total daily Calories should come from saturated fat.

Question 36

An adequate intake of which nutrient during pregnancy is associated with a decreased risk of neural tube defects in newborns?

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

Question 37

Which of the following characteristics describes the majority of meals offered at fast-food restaurants?

A)high in Calories
B)low in total fat
C)low in sodium
D)provide fresh fruits and vegetables

Question 38

The statement of identity on a food label indicates

A)the common and identifiable name of the food product.
B)the date, time, and location that the food product was produced.
C)the name and address of the food manufacturer.
D)the complete list of every ingredient contained in the food product.

Question 39

Which of the following is NOT a safe food-handling practice?

A)cooking foods to a proper temperature
B)avoiding unpasteurized milk products and raw seafood
C)washing hands when preparing and cooking foods
D)thawing frozen food at room temperature on the kitchen counter

Question 40

Julie does not care for meat and poultry and restricts her intake of animal foods to only milk and yogurt sources. Which dietary guideline is Julie failing to practice?

A)adequacy
B)value
C)balance
D)moderation

Question 41

Naturally occurring chemicals found in plant foods that enhance health are called

A)phytochemicals.
B)nutraceuticals.
C)lipids.
D)probiotics.

Question 42

The last item on an ingredient list is the predominant ingredient in that food product.

Question 43

Planning a meal that includes many different-colored foods is an example of which characteristic of a healthful diet?

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

Question 44

One of the limitations of the USDA MyPlate is that it cannot be accessed on the Internet.

Question 45

Eating the right amount of foods to maintain a healthy weight is called

A)adequacy.
B)moderation.
C)balance.
D)variety.

Question 46

How many daily serving of grains does the MyPlate recommend?

A)3 cups
B)5 ounce-equivalents
C)2 cups
D)6 ounce-equivalents

Question 47

Since 1990, food labels have been required on all fresh meat and poultry.

Question 48

The "supersizing" phenomenon refers to the

A)increase in the protein content of beef.
B)substantial growth in serving sizes of purchased meals.
C)increase in the size and cholesterol content of grade A eggs.
D)proliferation of genetically modified produce.

Question 49

The FDA regulates nutrition labels and the description of information found on food packages.

Question 50

The term used in the 2010 USDA Food Patterns that describes the nutrient-poor Calories from solid fats and/or added sugars is

A)supplemental.
B)functional.
C)empty.
D)probiotic.

Question 51

The FDA's Health Claims Report Card helps consumers evaluate

A)the safety of packaged foods.
B)the Percent Daily Values (%DV)of fat in packaged foods.
C)the overall nutrient supply of a packaged food.
D)the health and nutrition claims on packaged foods.

Question 52

The 2010 Dietary Guidelines for Americans recommends that a healthful diet include proteins that are

A)primarily from meat and poultry.
B)lower in solid fats and calories.
C)not from shellfish.
D)free from allergenic nuts.

Question 53

Paula's doctor has advised her to decrease her salt intake to help control her high blood pressure. Which of the following foods should she cut back on to do so?

A)unsalted fresh vegetables
B)frozen fruit
C)processed meats
D)low-sodium broth

Question 54

A method for eating out healthfully is to

A)order several appetizers so that you will not eat your entire entrée when it arrives.
B)order any meat dish grilled or broiled and avoid fried or breaded meat dishes.
C)ask for only water as a beverage.
D)eat out only when you are not especially hungry.

Question 55

The Dietary Guidelines are a set of principles designed by the World Health Organization (WHO) for all developing and developed countries.

Question 56

Percent Daily Values listed on food labels are based on an energy intake level of 2,000 Calories a day.

Question 57

Food labeling regulations allow manufacturers to omit the footnote of the Nutrition Facts Panel on smaller products.

Question 58

The 2010 MyPlate was developed by the

A)USDA.
B)FDA.
C)CDC.
D)USDHHS.

Question 59

What kind of food is one that provides a health benefit beyond basic nutrition?

A)functional
B)rational
C)organic
D)inorganic

Question 60

The Dietary Guidelines for Americans follows a standardized definition for a serving size of each food.

Question 61

The Dietary Guidelines are updated every five years.

Question 62

The USDA MyPlate recommends that all grain sources be whole-grain choices.

Question 63

Nutrient density refers to the amount of nutrients compared with the amount of Calories contained in a food.

Question 64

Provided on the Nutrition Facts Panel, the Percent Daily Values (%DV) tells the consumer how much one serving contributes to the recommended overall daily intake of nutrients.

Question 65

What are the characteristics of a healthy diet? How does the 2005 USDA Food Patterns illustrate these goals?

Question 66

Ethnic foods can be incorporated into a healthful diet.

Question 67

Most Americans eat outside of the home at least once per week.

Question 68

The serving sizes recommended in the USDA Food Patterns are close to those sold in grocery stores.

Question 69

The 2010 Dietary Guidelines for Americans encourages healthier fats such as butter and lard.

Question 70

The Nutrition Facts Panel on a food package contains the structure-function claims on that product.

Question 71

There is no single dietary modification plan appropriate for all individuals.

Question 72

Empty Calories is a concept introduced in the 2010 USDA Food Patterns.

Question 73

Over the past 20 years, the U.S. restaurant and fast-food industry has seen a steady decline in sales.

Question 74

Genetically engineered vegetables are considered functional foods.

Question 75

Oils are included as a separate group in the 2010 USDA Food Patterns.

Question 76

Foods companies are prohibited from using nutrient or health claims in food labels that are not approved by the FDA.

Question 77

The 2010 USDA Food Patterns recommends the consumption of less than 100 Calories of empty Calories each day.

Question 78

Moderate alcohol consumption is defined as no more than two drinks a day for men and no more than one drink a day for women.

Question 79

Discuss the difficulties in determining portion size.

Question 80

Required on all food products, a statement of identity lists the nutrient and health claims of its contents.