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1 | |
Having variety in your diet means: |
| | A) | controlling portion size. |
| | B) | making sure you choose foods from each of the food groups. |
| | C) | choosing foods rich in phytochemicals. |
| | D) | choosing different types of foods within each food group. |
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2 | |
Functional foods |
| | A) | are rich sources of vitamins, therefore very functional. |
| | B) | provide health benefits beyond those supplied by the traditional nutrients. |
| | C) | are foods that contain one main functional ingredient. |
| | D) | are only available from animal food sources. |
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3 | |
Weighing and measuring portion sizes is an example of applying which of the following to your diet? |
| | A) | Variety. |
| | B) | Balance. |
| | C) | Moderation. |
| | D) | Nutrition Facts |
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4 | |
Which statement best describes nutrient density? |
| | A) | Choose a number of different foods within any given food group rather than the same old thing. |
| | B) | Consume a variety of foods from the five major food groups every day. |
| | C) | Plan your entire days diet so that you juggle nutrient sources. |
| | D) | Consume foods that have the most nutrients for their calories. |
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5 | |
A nutrition facts panel listing vitamin A and vitamin C contents, along with the amounts of the minerals calcium and iron must appear. |
| | A) | If a vitamin or mineral has been lost in processing. |
| | B) | If the manufacturer advertises the nutritional benefits for the food. |
| | C) | In the food uses "enriched" flour. |
| | D) | On almost all foods. |
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6 | |
The concept of low energy dense foods is based upon |
| | A) | consuming very few calories each day to speed up weight loss. |
| | B) | avoiding any foods with fiber since fiber is not digested and absorbed and there fore does not provide any nutrients to the body. |
| | C) | eating foods that weigh a lot but contribute few calories. |
| | D) | limiting fluid intake to prevent water retention in the body |
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7 | |
The RDAs (Recommended Dietary Allowances) recommend nutrient amounts for essential nutrients |
| | A) | for practically all healthy people. |
| | B) | will decrease risk of certain chronic diseases. |
| | C) | are specified by gender and by age. |
| | D) | all of the above |
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8 | |
The RDAs for energy are based on: |
| | A) | average needs. |
| | B) | average needs plus a 30 percent margin of safety. |
| | C) | ninety percent of average needs. |
| | D) | double the minimum requirement. |
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9 | |
If your daily intake of a vitamin does not meet the RDA: |
| | A) | you necessarily have a poor diet. |
| | B) | you may not be meeting your needs. |
| | C) | this is of no consequence because the RDAs are designed for groups. |
| | D) | you are safe if you meet at least half the RDA. |
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10 | |
The DRI's (Dietary Reference Intakes) are nutrient recommendations: |
| | A) | intended mainly for diet planning. |
| | B) | that ensure good health for all individuals. |
| | C) | that represent minimum daily needs. |
| | D) | are appropriate for those who are undernourished or who have some type of disease. |
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11 | |
Katie has just completed a dietary analysis of the foods she ate for three days and the vitamin/mineral supplement she takes every morning. As a result of doing this assignment, Katie now has a pretty good idea of the amount of each nutrient she consumes per day. Since she takes a supplement some of her totals exceeded the RDA's. Which of the following sources would be most helpful in determining if she is consuming too much of a nutrient? |
| | A) | Adequate Intake (AI) |
| | B) | Tolerable Upper Levels (UL) |
| | C) | Daily Values (DV) |
| | D) | Daily Reference Intakes (DRI) |
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12 | |
An Adequate Intake: |
| | A) | is set for nutrients for which there not enough research to establish an RDA. |
| | B) | gives a range for the RDA. |
| | C) | is used to set the Daily Values. |
| | D) | reflects weekly needs. |
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13 | |
Labeling laws require that ingredients in food products be listed on the container in descending order of their: |
| | A) | Energy Content. |
| | B) | Cost. |
| | C) | Nutrient Density. |
| | D) | Weight. |
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14 | |
Dietary Guidelines have been issued primarily to lessen: |
| | A) | vitamin E deficiencies in the U.S. |
| | B) | weaknesses in the Food Guide Pyramid. |
| | C) | the incidence of chronic "killer" diseases. |
| | D) | weaknesses in the RDA. |
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15 | |
The Food Guide Pyramid provides the full allowance of: |
| | A) | all essential nutrients. |
| | B) | all essential nutrients except energy. |
| | C) | most of the essential nutrients, along with energy. |
| | D) | most of the essential nutrients, except energy, for many men. |
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16 | |
Which suggestion would NOT greatly improve the possible nutrient "weaknesses" of the Food Guide Pyramid? |
| | A) | use whole grains. |
| | B) | double milk portions. |
| | C) | eat more milk portions. |
| | D) | eat more kidney beans. |
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17 | |
A Nutrition Facts panel listing selected vitamin and mineral contents must appear: |
| | A) | if a vitamin or mineral has been lost in processing. |
| | B) | if the manufacturer advertises the nutritional benefits for the food. |
| | C) | If the food uses "enriched" flour. |
| | D) | on almost all foods. |
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18 | |
The vitamin or mineral content of a food, compared to its contribution in total calories, is referred to as: |
| | A) | natural density. |
| | B) | standard of identity. |
| | C) | caloric density. |
| | D) | nutrient density. |
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19 | |
Phytochemicals are: |
| | A) | available only in vitamin and mineral supplements. |
| | B) | absolutely required parts of a diet. |
| | C) | chemical found in plants and animal products. |
| | D) | substances that probably provide health benefits. |
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20 | |
Mandatory food labeling of processed foods except those with meat and poultry is regulated by the: |
| | A) | USDA |
| | B) | FTC |
| | C) | FDA |
| | D) | GAO |
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21 | |
Reading food labels helps consumers: |
| | A) | identify amounts of salt or sodium in the product. |
| | B) | determine the sugar content of the product. |
| | C) | determine the amount and kind of fat in the product. |
| | D) | choose foods with food sources of dietary fiber. |
| | E) | all of the above. |
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22 | |
Health promotion and disease prevention can be achieved by: |
| | A) | proper diet and exercise. |
| | B) | observing the "no smoking" edict. |
| | C) | limiting alcohol intake and learning how to deal with stress. |
| | D) | all the above. |
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23 | |
"Enriched" grains do NOT have which of the following substances added back? |
| | A) | dietary fiber. |
| | B) | niacin. |
| | C) | iron. |
| | D) | thiamin. |
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24 | |
If a product is said to be "Sugar Free" it contains how much sugar? |
| | A) | none. |
| | B) | less than 0.5 grams of sugar per serving. |
| | C) | no more than 40 kcal per serving. |
| | D) | less than 10.0 grams. |
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25 | |
Characteristic foods of the Mexican American diet are: |
| | A) | yams, okra, and peanuts. |
| | B) | corn, beans, chili peppers. |
| | C) | tomatoes, sweet potatoes, squash, vanilla, and cocoa. |
| | D) | None of the above. |
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2002 McGraw-Hill Higher Education