Question 1

You have been asked by the local parent-teacher association to make a presentation on the current nutritional recommendations. What key pieces of information will you include in your presentation?

Accepted Answer

The website www.ChooseMyPlate.gov makes the following recommendations: 
(1) Balance calorie intake with calories expended through physical activity. 
(2) Enjoy food, but make sure portions are appropriate. Eat slowly and try to minimize distractions. 
(3) Avoid oversized portions. 
(4) Eat more vegetables, fruits, whole grains, and fat-free or low-fat dairy products. 
(5) Make half your plate fruits and vegetables. 
(6) Switch to fat-free or low-fat (1%) milk or a dairy alternative such as soy milk. 
(7) Make half your grains whole grains. 
(8) Eat fewer foods high in solid (typically saturated and trans) fat, added sugars, and salt. 
(9) Choose lower-sodium versions of foods. 
(10) Drink water instead of sugary drinks.

Question 2

What might be the purpose of taxing nondiet sodas and other sugary, nonnutritive beverages?

Accepted Answer

A)   Discourage purchases and generate revenue to subsidize healthier eating.
B)   Encourage manufacturers to create healthier products.
C)   Discourage children from consuming these products.
D)   Discourage schools from including these products in vending machines. A

Question 3

Match the following nutrition values with the recommendation listed on a nutrition label.
-Total carbohydrates

Accepted Answer

A)   Less than 65 g
B)   Less than 20 g
C)   Less than 300 mg
D)   Less than 2,300 mg
E)   50 gF) 300 gG) Greater than 25 gH) Greater than 5,000 IUI) Greater than 60 mgJ) Greater than 1,000 mgK) Greater than 18 mg F

Question 4

Match the definition with reference value appropriate.
-Recommended dietary allowance (RDA)

Accepted Answer

A)   An adequate intake in 50% of an age- and gender-specific group.
B)   The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group.
C)   Sufficient average intake for most healthy individuals.
D)   Recommended nutrient intake level that, based on research, is sufficient for healthy individuals.
E)   Overall nutrition reference value.

Question 5

Consumption of which of the following foods or food components should be reduced based on recommendations found in the 2015 Dietary Guidelines? Select all that apply.

Accepted Answer

A)   Decrease sodium intake to less than 2,300 mg per day.
B)   Minimize consumption of trans fatty acids.
C)   Consume no more than 20% of calories from saturated fat.
D)   Consume alcohol in moderation (one drink per day for women and two for men) .
E)   Shift from whole-milk dairy products to 2% fat.

Question 6

Match the definition with reference value appropriate.
-Adequate intake (AI)

Accepted Answer

A)   An adequate intake in 50% of an age- and gender-specific group.
B)   The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group.
C)   Sufficient average intake for most healthy individuals.
D)   Recommended nutrient intake level that, based on research, is sufficient for healthy individuals.
E)   Overall nutrition reference value.

Question 7

On which of the following food products can a consumer expect to see a country-of-origin label? Select all that apply.

Accepted Answer

A)   Frozen peas
B)   Cashews
C)   Crab legs
D)   Canned corn
E)   Boxed scalloped potatoes

Question 8

Which factors are part of the social-ecological model approach to implementation of the Dietary Guidelines? Select all that apply.

Accepted Answer

A)   Marketing and media efforts
B)   Age and gender
C)   Religious groups
D)   Government initiatives

Question 9

An athlete has been exploring a variety of healthy eating plans. Which of the following eating plans should this athlete avoid?

Accepted Answer

A)   A high-protein, low-carbohydrate plan
B)   Dietary Approaches to Stop Hypertension (DASH) 
C)   The Mediterranean diet
D)   Vegetarian

Question 10

Match the following nutrition values with the recommendation listed on a nutrition label.
-Protein

Accepted Answer

A)   Less than 65 g
B)   Less than 20 g
C)   Less than 300 mg
D)   Less than 2,300 mg
E)   50 gF) 300 gG) Greater than 25 gH) Greater than 5,000 IUI) Greater than 60 mgJ) Greater than 1,000 mgK) Greater than 18 mg

Question 11

A food product contains 15 g of carbohydrates (CHO), 5 g of protein (PRO), and 4 g of fat. How many calories are in one serving of this product?

Accepted Answer

A)   96 calories
B)   116 calories
C)   150 calories
D)   216 calories

Question 12

Which three governmental agencies are responsible for regulating food safety? Select three.

Accepted Answer

A)   Centers for Disease Control and Prevention (CD
C)  
B)   US Department of Health and Human Services (HHS) 
C)   Food and Drug Administration (FD
A)  
D)   US Department of Agriculture (USD
A)  
E)   Department of Health and Environmental Control (HE
C)

Question 13

Match the definition with reference value appropriate.
-Tolerable upper intake level (TUL)

Accepted Answer

A)   An adequate intake in 50% of an age- and gender-specific group.
B)   The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group.
C)   Sufficient average intake for most healthy individuals.
D)   Recommended nutrient intake level that, based on research, is sufficient for healthy individuals.
E)   Overall nutrition reference value.

Question 14

Match the following nutrition values with the recommendation listed on a nutrition label.
-Calcium

Accepted Answer

A)   Less than 65 g
B)   Less than 20 g
C)   Less than 300 mg
D)   Less than 2,300 mg
E)   50 gF) 300 gG) Greater than 25 gH) Greater than 5,000 IUI) Greater than 60 mgJ) Greater than 1,000 mgK) Greater than 18 mg

Question 15

Match the following nutrition values with the recommendation listed on a nutrition label.
-Fiber

Accepted Answer

A)   Less than 65 g
B)   Less than 20 g
C)   Less than 300 mg
D)   Less than 2,300 mg
E)   50 gF) 300 gG) Greater than 25 gH) Greater than 5,000 IUI) Greater than 60 mgJ) Greater than 1,000 mgK) Greater than 18 mg

Question 16

Which of the following would be considered policy strategy examples as outlined by a commentary in the Journal of the American Medical Association? Select all that apply

Accepted Answer

A)   Marketing on whole-grain products and their connection to decreasing overall cholesterol
B)   Imposing a ban on all trans-fat products in the state of Ohio
C)   Banning full-sugar sodas from being advertised during children's cartoons
D)   Requiring all fast-food and chain restaurants to provide calorie counts on their menus

Question 17

Identify and explain at least three ways in which allied health professionals can advocate for changes to nutrition and health policy.

Accepted Answer

The answer of Identify and explain at least three ways...

Question 18

Match the following nutrition values with the recommendation listed on a nutrition label.
-Sodium

Accepted Answer

A)   Less than 65 g
B)   Less than 20 g
C)   Less than 300 mg
D)   Less than 2,300 mg
E)   50 gF) 300 gG) Greater than 25 gH) Greater than 5,000 IUI) Greater than 60 mgJ) Greater than 1,000 mgK) Greater than 18 mg

Question 19

Match the following nutrition values with the recommendation listed on a nutrition label.
-Total fat

Accepted Answer

A)   Less than 65 g
B)   Less than 20 g
C)   Less than 300 mg
D)   Less than 2,300 mg
E)   50 gF) 300 gG) Greater than 25 gH) Greater than 5,000 IUI) Greater than 60 mgJ) Greater than 1,000 mgK) Greater than 18 mg

Question 20

The percent daily values listed on a nutrition label are based on individuals who are consuming _______ calories per day.

Accepted Answer

The answer of The percent daily values listed on a...

Exam 5: Dietary Guidelines, General Nutrition Recommendations, and Federal Nutrition Policy

You have been asked by the local parent-teacher association to make a presentation on the current nutritional recommendations. What key pieces of information will you include in your presentation?

What might be the purpose of taxing nondiet sodas and other sugary, nonnutritive beverages?

Match the following nutrition values with the recommendation listed on a nutrition label. -Total carbohydrates

Match the definition with reference value appropriate. -Recommended dietary allowance (RDA)

Consumption of which of the following foods or food components should be reduced based on recommendations found in the 2015 Dietary Guidelines? Select all that apply.

Match the definition with reference value appropriate. -Adequate intake (AI)

On which of the following food products can a consumer expect to see a country-of-origin label? Select all that apply.

Which factors are part of the social-ecological model approach to implementation of the Dietary Guidelines? Select all that apply.

An athlete has been exploring a variety of healthy eating plans. Which of the following eating plans should this athlete avoid?

Match the following nutrition values with the recommendation listed on a nutrition label. -Protein

A food product contains 15 g of carbohydrates (CHO) , 5 g of protein (PRO) , and 4 g of fat. How many calories are in one serving of this product?

Which three governmental agencies are responsible for regulating food safety? Select three.

Match the definition with reference value appropriate. -Tolerable upper intake level (TUL)

Match the following nutrition values with the recommendation listed on a nutrition label. -Calcium

Match the following nutrition values with the recommendation listed on a nutrition label. -Fiber

Which of the following would be considered policy strategy examples as outlined by a commentary in the Journal of the American Medical Association? Select all that apply

Identify and explain at least three ways in which allied health professionals can advocate for changes to nutrition and health policy.

Match the following nutrition values with the recommendation listed on a nutrition label. -Sodium

Match the following nutrition values with the recommendation listed on a nutrition label. -Total fat

The percent daily values listed on a nutrition label are based on individuals who are consuming _______ calories per day.