Nutrition For Healthy Living 5Th Edition By Wendy Schiff – Test Bank

 

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Sample Test

Chapter 03 Test Bank: Planning Nutritious Diets

 

Dietary Analysis Programs

 

1.Which of the following statements is true?

1.   By using dietary analysis software, you can obtain precise information about your total day’s energy and nutrient intakes.

2.   Dietary analysis software programs provide exact values for the micronutrient contents of foods.

C.TheNational Nutrient Database for Standard Reference is an Internet tool for assessing the nutrient content of foods.

1.   TheCenters for Disease Control and Prevention maintains the government’s database of the nutrient contents of foods for labeling purposes.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.07.01 Explain why different dietary analysis software programs may provide different values for energy and nutrient contents for the same food item.

Learning Outcome: 03.07.02 Use the U.S. Department of Agriculture’s websites to estimate the nutritional value of various foods.

Section: 3.06

Topic: Nutrition monitoring and assessment

Online Dietary Analysis

 

2.Which of the following statements is true?

1.   TheCenters for Disease Control and Prevention maintains the government’s database of the nutrient contents of foods for labeling purposes.

2.   B. Consumers can use the “What’s in the Food You Eat, Search Tool” to assess the nutrient content of foods.

3.   Dietary analysis software programs provide exact values for the micronutrient contents of foods.

4.   By using dietary analysis software, you can obtain precise information about your total day’s energy intake.

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 03.07.01 Explain why different dietary analysis software programs may provide different values for energy and nutrient contents for the same food item.

Learning Outcome: 03.07.02 Use the U.S. Department of Agriculture’s websites to estimate the nutritional value of various foods.

Section: 3.06

Topic: Nutrition monitoring and assessment

Analyzing Diets

 

3.Which of the following statements is true?

1.   TheCenters for Disease Control and Prevention maintains the government’s database of the nutrient contents of foods for labeling purposes.

2.   B. The energy and nutrient contents of foods used in dietary analysis software are not necessarily exact values.

3.   The U.S. Department of Agriculture does not provide information about the nutritional value of foods.

4.   By using dietary analysis software, you can obtain precise information about your intake of calories and micronutrients.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Section: 3.06

Topic: Nutrition monitoring and assessment

Applying Dietary Resources

 

4.A nutrition scientist wants to develop a nutritionally complete formula diet for adults who are healthy but need to avoid solid food for awhile. Based on this information, she is likely to refer to _____ when developing the new formula.

1.   A. DRIs

2.   Exchange System lists

3.   Dietary Guidelines

4.   MyPlate

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Learning Outcome: 03.04.02 Compare MyPlate with the Exchange System.

Section: 3.01

Section: 3.03

Section: 3.04

Topic: Dietary requirements

Exchange System

 

5.Which of the following statements is true?

1.   “Carbohydrate counting” is a component of the Exchange System.

2.   The Exchange System and MyPlate use the same food groups.

3.   People can calculate their vitamin and mineral intakes by using the Exchange System.

D.The Exchange System can be used to estimate the carbohydrate content of foods.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.04.02 Compare MyPlate with the Exchange System.

Section: 3.04

Topic: Food sources

Topic: Nutrition computations

Using the Exchange System

 

6.The Exchange System allows you to

1.   calculate your DRIs.

2.   predict your risk of serious chronic diseases such as diabetes.

3.   C. estimate your carbohydrate intake.

4.   interpret nutrition information on food labels.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.04.02 Compare MyPlate with the Exchange System.

Section: 3.04

Topic: Food sources

Topic: Nutrition computations

Nutrient Recommendations

 

7.Which of the following statements is true?

1.   A. The adult AMDR for carbohydrates is 45 to 65% of total energy intake.

2.   A group of scientists at the Academy of Nutrition and Dietetics developed the DRIs.

3.   Recommended Dietary Allowances meet the nutrient needs of 50% of healthy people.

4.   Nutrient requirements are the same, regardless of a person’s age or sex.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Dietary requirements

Applying Dietary Standards

 

8.Kevin was a participant in a clinical study to determine how much niacin cures pellagra, the niacin deficiency disease. During the study, he consumed only a formula diet that was deficient in niacin. After developing pellagra, he was given 2 mg of niacin a day for 2 weeks, but he still suffered from the disease, so the scientists added 2 mg of the vitamin to Kevin’s formula. By the beginning of the 5th week of the study, the researchers noticed that Kevin’s signs and symptoms were greatly improved. At the end of the 5th week, he was feeling fine. The researchers concluded that

1.   A. Kevin’s niacin requirement was about 4 mg a day.

2.   Kevin’s Daily Value for niacin was 4 mg a day.

3.   the RDA for niacin should be 4 mg.

4.   the AI for niacin should be 4 mg plus 60 mg as a margin of safety.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Section: 3.01

Topic: Dietary requirements

Interpreting Dietary Standards

 

9.Ramon was a participant in a clinical study to determine how much vitamin D is required by healthy humans. During the study, Ramon consumed only a formula diet that was nutritionally complete, except it did not contain vitamin D. Within a few weeks, he developed signs and symptoms of vitamin D deficiency. At that point, researchers gave 5 mcg vitamin D to Ramon each day for a week, but his signs and symptoms of the deficiency remained. The next week, the scientists added 5 mcg vitamin D to his diet, so that his formula contained 10 mcg of the vitamin. By the end of that week, Ramon reported feeling much better. Based on this information, the researchers concluded that Ramon’s

1.   allowance for vitamin D was about 100 mcg.

2.   B. requirement for vitamin D is 10 mcg.

3.   AMDR for vitamin D is between 5 and 10 mcg.

4.   AI for vitamin D was 50 mcg, which was 5 times the amount that cured his deficiency of the vitamin.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Section: 3.01

Topic: Dietary requirements

Dietary Standards

 

10.Kayla was a participant in a clinical study to determine how much vitamin C cures scurvy, the vitamin’s deficiency disease. During the study, Kayla consumed only a formula diet that was nutritionally complete, except it did not contain vitamin C. Within a few weeks, Kayla developed scurvy. At that point, researchers gave 2 mg vitamin C to Kayla each day for a week, but her signs and symptoms of scurvy remained. In the weeks that followed, the scientists continued to increase Kayla’s intake of the vitamin by 2 mg/week. After a week of taking 10 mg of vitamin C/day, Kayla reported feeling much better. Based on this information, the researchers concluded that Kayla’s

1.   EER for vitamin C was about 10 mg.

2.   B. requirement for vitamin C was 10 mg.

3.   AI for vitamin C was 100 mg, which is 10 times that amount that cured her case of scurvy.

4.   RDA for vitamin C is 10 mg, plus 15 mg as a margin of safety.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Section: 3.01

Topic: Dietary requirements

Using Dietary Standards

 

11.A group of 50 adult male humans were in a clinical study to determine how much niacin is toxic. During the first two weeks of the study, members of the group consumed only a formula diet that was nutritionally complete, except it contained 24 mg niacin, which is 1.5 times the RDA for niacin (males). At that point in the study, all members reported feeling fine, and they could function normally. During the next week, they were given a formula that contained 48 mg niacin. Within a few days of consuming this formula, 90% of the participants reported feeling ill, and they complained of having upset stomachs and reddened facial skin. At that point, researchers gave the subjects a formula that contain 16 mg niacin. After a week of consuming the new formula, all participants reported feeling well again. Based on this information, the researchers concluded that the

1.   human requirement for niacin is 16 mg/day.

2.   AMDR for niacin is between 16 and 24 mg/day.

3.   EER for niacin was 16 mg/day.

4.   D. UL for niacin was between 24 and 48 mg/day.

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Dietary requirements

Standards for Evaluating Diets

 

12.Josh was a participant in a clinical study to determine how much thiamin cures beriberi, the vitamin’s deficiency disease. During the study, Josh consumed only a formula diet that was nutritionally complete, except it did not contain thiamin. Within a few weeks, Josh developed beriberi. At that point, researchers gave 0.20 mg thiamin to Josh each day for a week, but his signs and symptoms of beriberi remained. In the weeks that followed, the scientists continued to increase Josh’s intake of the vitamin by 0.2 mg/week. After a week of taking 0.6 mg of thiamin/day, Josh reported feeling much better. Based on this information, the researchers concluded that Josh’s

1.   AMDR for thiamin was between 0.2 and 0.6 mg/day.

2.   B. requirement for thiamin was at least 0.6 mg/day.

3.   requirement for thiamin was 0.20 mg/day.

4.   RDA for thiamin was 0.6 mg/day.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Section: 3.01

Topic: Dietary requirements

Establishing Dietary Standards

 

13.Recently, Miriah participated in a study that was designed to determine how much iron is necessary to prevent iron deficiency. Within a few weeks of consuming an iron-free diet, Miriah’s red blood cells began to show signs that they lacked iron, and she began to complain about feeling tired. At that point, the researched added some iron to Miriah’s food, so her daily intake of the mineral would be 1 mg. After 1 week, the researchers checked the iron content of Miriah’s blood, and although it was higher than the earlier value, she still complained about feeling tired. In the weeks that followed, the scientists continued to increase Miriah’s iron intake by 1 mg/week and check her for signs and symptoms of iron deficiency. After a week of taking 6 mg of iron/day, she reported feeling like “her old self” and having plenty of energy. Based on this information, the researchers concluded that Miriah’s

1.   A. body required 6 mg iron/day.

2.   UL for iron was 6 mg, plus 3 mg as a margin of safety.

3.   RDA for iron was 6 mg.

4.   minimum Daily Value was 6 mg iron/day.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Section: 3.01

Topic: Dietary requirements

Understanding Nutrient Needs

 

14.The amount of vitamin C that meets about 98% of the population’s need for the nutrient is the _____ for the vitamin.

1.   UL

2.   B. RDA

3.   %DV

4.   EAR

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Section: 3.01

Topic: Dietary requirements

Interpreting Nutrient Needs

 

15.A team of scientists determines that the average healthy woman who is between 19 and 30 years of age needs 40 mg of a vitamin to prevent developing the vitamin’s deficiency disorder. Based on this information, the

1.   woman will develop the vitamin’s toxicity disorder when she consumes between 40 and 50 mg of the vitamin on a daily basis for about 10 weeks.

2.   B. scientists can determine the RDA for the vitamin.

3.   UL for the vitamin will be based on the EER value.

4.   woman can meet her AMDR for the vitamin by consuming at least 40 mg/day.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Dietary requirements

Concepts Concerning Dietary Standards

 

16.Which of the following statements is true?

1.   Dietitians use the MyPyramid Plan as the standard for assessing a population’s nutrient adequacy.

2.   B. A few nutrients have Adequate Intake values instead of Recommended Dietary Allowances.

3.   If you do not consume 100% of the RDA for vitamin C each day, you have a high risk of developing the vitamin’s deficiency disease.

4.   The Food and Nutrition Board of the Institute of Medicine established Daily Values to determine the nutritional adequacy of Americans’ diets.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Dietary requirements

Tolerable Upper Limit

 

17.The Tolerable Upper Limit for a nutrient is the

1.   A. highest average amount that is unlikely to harm most people when consumed daily.

2.   precise amount proven to cure the nutrient’s deficiency disorder in humans.

3.   amount that meets the nutrient needs of 98% of the population.

4.   minimum amount of the nutrient that can be tolerated on an empty stomach when consumed as a dietary supplement.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Dietary requirements

Estimated Average Requirement

 

18.An Estimated Average Requirement (EAR) is the

1.   percentage of a nutrient standard that is used for food labeling purposes.

2.   minimum amount of a nutrient that is safe to consume and cures the nutrient’s deficiency disease.

3.   range of intake for a particular nutrient that is not likely to cause toxicity or deficiency.

4.   D. amount of a nutrient that meets the needs of 50% of healthy people in a particular population.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Dietary requirements

Establishing an RDA

 

19.To establish a nutrient’s RDA, nutrition scientists add _____ of the nutrient to its EAR.

1.   the %DV amount

2.   50 to 100 mg

3.   C. a “margin of safety” amount

4.   an AI amount

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Section: 3.01

Topic: Dietary requirements

Understanding the DRIs

 

20.Which of the following statements is true?

1.   Nutrition scientists have established RDAs for all essential nutrients.

2.   B. People can have energy needs that are higher or lower than the Estimated Energy Requirement.

3.   People who consume less than the Tolerable Upper Intake Level of a nutrient have a high risk of developing the nutrient’s toxicity disorder.

4.   People who consume 90% of the RDA for iron regularly are likely to develop an iron deficiency.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Dietary requirements

Basics About Dietary Standards

 

21.Which of the following statements is true?

1.   A. Nutritional standards are often used to evaluate the nutritional adequacy of diets.

2.   A nutrient requirement is the maximum amount that results in optimal nutritional status.

3.   The Recommended Dietary Allowance is the amount of a nutrient that is required by humans.

4.   Most Americans should consume 150% of the RDA or AI for each nutrient.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.01.01 Explain the difference between a dietary requirement and a dietary allowance.

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Dietary requirements

AMDR for Carbohydrate

 

22.Benton usually consumes 2200 kcal/day. He wants to meet the AMDR for carbohydrate intake (45–65% of total kcal). Based on this information, his acceptable range of intake for carbohydrates is _____ kcal/day.

1.   725–1030

2.   1440–1630

3.   850–1130

4.   D. 990–1430

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Nutrition computations

AMDR for Fat

 

23.Bathsheba usually consumes 1600 kcal/day. She wants to meet the AMDR for fat intake (20–35% of total kcal). Based on this information, her acceptable range of intake for fat is _____ kcal/day.

1.   130–260

2.   820–960

3.   C. 320–560

4.   160–460

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Section: 3.01

Topic: Nutrition computations

Dietary Guidelines for Sodium

 

24.According to the 2015–2020 version of the Dietary Guidelines for Americans, healthy people should limit their sodium intake to ______ mg/day.

1.   4300

2.   B. 2300

3.   300

4.   1000

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.

Section: 3.03

Topic: Food production choices

Topic: Public health and nutrition

Classifying Soft Drinks

 

25.Hillary consumed 3 servings of an orange-flavored sugar-sweetened soft drink that provided 140 kcal/serving. This amount of the beverage

1.   substitutes for 3 eating fresh oranges.

2.   provides a nutrient-dense source of a watery fluid.

3.   C. should be considered a source of empty calories.

4.   is nutritionally equivalent to 3 cups of orange juice.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Sources of Empty Calories

 

26.One day, Hillary consumed a handful of peanuts, a bowl of chocolate pudding, a sugar-sweetened soft drink, and three hard-cooked eggs. Which of these foods contains a lot of empty calories and is not a member of one of the USDA’s major food groups?

1.   Peanuts

2.   Eggs

3.   Chocolate pudding

4.   D. Soft drink

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Using MyPlate

 

27.Today, the only food Meghan ate was a casserole that contained 24 ounces of lemon-flavored yogurt, 16 ounces of cooked turkey, and 10 ounces of cooked noodles. According to MyPlate, she ate nothing from the food group that includes

1.   eggs.

2.   milk and milk products.

3.   C.

4.   grains.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

MyPlate Food Groups

 

28.Today, Sean only ate three sandwiches made with whole-grain buns, 3 slices of cheese, and 10 ounces of roast beef. He also drank 3 cups of orange juice. According to MyPlate, he ate nothing from the food group that includes

1.   A.

2.   eggs.

3.   pudding.

4.   milk and milk products.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Not a MyPlate Food Group

 

29.Which of the following groups of foods is not a major food group of MyPlate?

1.   A. Oils

2.   Grains

3.   Protein foods

4.   Dairy

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.04

Topic: Food sources

Dairy Foods

 

30.Food guides generally do not group _____ with dairy foods.

1.   pudding

2.   plain yogurt

3.   C. eggs

4.   American cheese

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Identifying Dairy Foods

 

31.In general, food guides do not group _____ with dairy foods.

1.   fat-free yogurt

2.   pudding made with 1% milk

3.   American cheese

4.   D. unsalted butter

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Classifying Dairy Foods

 

32.In general, food guides do not group _____ with dairy foods.

1.   A. cream cheese

2.   pudding made with fat-free milk

3.   ice cream

4.   frozen yogurt

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Grouping Dairy Foods

 

33.In general, food guides do not group _____ with dairy foods.

1.   ice cream

2.   B. whipped cream

3.   frozen yogurt

4.   pudding made with fat-free milk

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Foods Classified as Oils

 

34.Food guides may classify _____ with oils.

1.   hard-cooked eggs

2.   American cheese

3.   ice cream

4.   D. green olives

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Oils

 

35.Some food guides classify _____ as oils.

1.   A. fatty fish

2.   hard-cooked eggs

3.   vanilla ice cream

4.   whole milk

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Identifying Oils

 

36.Some food guides classify _____ as oils.

1.   whole milk

2.   hard-cooked eggs

3.   vanilla ice cream

4.   D. avocados

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Classifying Dried Beans and Peas

 

37.Some food guides classify dried beans and peas with

1.   A. seeds and nuts.

2.   low-fat dairy products.

3.   foods that are sources of empty calories.

4.   fruits and fruit drinks.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Classifying Foods Into Groups

 

38.Food guides usually classify sunflower and other seeds in the _____ group.

1.   fruit and vegetable

2.   B. protein-rich foods

3.   empty calories

4.   dairy products

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Fruits and Vegetables

 

39.Which of the following statements about fruits and/or vegetables is false?

1.   A. Fruit juices provide more fiber than whole fruit.

2.   Most fruits and vegetables are naturally low in fat.

3.   Fruits and vegetables are sources of phytochemicals.

4.   Vegetables are often good sources of fiber.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Sources of Phytochemicals and Fiber

 

40.Jamie wants to eat more foods that are naturally high in phytochemicals and fiber. Based on this information, which of the following foods would you recommend?

1.   Low-fat dairy foods

2.   Organic beef

3.   C. Fresh fruits and vegetables

4.   Eggs

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Phytochemicals and Fiber

 

41.Dorrie wants to eat a food that is a good source of fiber and phytochemicals. Based on this information, which of the following foods would you recommend?

1.   Brown eggs

2.   Dairy foods

3.   Organic chicken

4.   D. Green beans

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Using Food Groupings

 

42.Which of the following statements is true?

1.   Food guides generally classify butter in the food group that includes milk and eggs.

2.   According to MyPlate, foods that provide empty calories should be avoided.

3.   Olives, salmon and avocados are sources of unhealthy solid fats.

4.   D. Most food guides classify eggs in the protein-rich foods group.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Understanding Food Groupings

 

43.Which of the following statements is true?

1.   According to MyPlate, dried beans are classified as fruits.

2.   Most food guides classify milk in the protein-rich foods group.

3.   C. According to MyPlate, fats and oils are not a food group.

4.   Olives, salmon, and avocados are sources of unhealthy solid fats.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Sources of Healthy Fat

 

44.Phil wants to eat more foods that are sources of healthy fats. Based on this information, which of the following foods would you recommend?

1.   A. Peanut butter

2.   Ground beef

3.   Sodium-reduced bacon

4.   Whole milk

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Sources of Solid Fats

 

45.When following recipes, Candice wants to use a type of fat that is not a solid fat. Which of the following fats should she use?

1.   A. Walnut oil

2.   Unsalted butter

3.   Stick margarine

4.   Shortening

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Choosing Healthy Fats

 

46.When preparing meals, Jared wants to use a “healthy” type of fat. Which of the following fats should he use?

1.   A. Olive oil

2.   Shortening

3.   Stick margarine

4.   Butter

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Baking with Healthy Fat

 

47.While baking, Max wants to use an ingredient that contains healthy fat in a recipe. Which of the following fats should he use?

1.   A. Peanut oil

2.   Unsalted butter

3.   Lard

4.   Shortening

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Healthy Fat

 

48.While making cookies, Anna wants to add a source of healthy fat to the recipe. Which of the following fats should she add?

1.   Shortening

2.   Lard

3.   Unsalted butter

4.   D. Peanut butter

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Portions for Greens

 

49.Derek wants to eat enough salad greens in one meal to equal 1 cup of vegetables. According to the USDA, how much of the greens should he eat?

1.   A. 2 cups

2.   1 cup

3.   ½ cup

4.   1½ cups

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Vegetable Juice

 

50.According to MyPlate, Chloe should consume 2½ cups of vegetables daily. After eating 1½ cups of cooked carrots, string beans, and broccoli, she decided to fulfill the USDA’s recommendation for daily servings of vegetables by drinking some vegetable juice. Based on this information, Chloe should drink ____ of the juice.

1.   2 cups

2.   ½ cup

3.   1½ cups

4.   D. 1 cup

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Replacing Milk With Yogurt

 

51.According to MyPlate, Erika should consume 3 cups of milk daily. She prefers eating plain yogurt to drinking milk. According to the USDA, how much plain yogurt should she eat per day?

3.   3.5 cups

4.   B. 3 cups

5.   4.5 cups

6.   4 cups

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Section: 3.02

Topic: Food sources

Topic: Nutrition computations

Dairy Equivalents

 

52.Donovan wants to consume 3 cups of dairy products daily. According to the USDA, which of the following foods should he eat to replace 1 cup of milk?

1.   1.5 cups baked beans

2.   4 oz American cheese

3.   C. 2 cups cottage cheese

4.   1.5 oz cream cheese

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Replacing Milk With Yogurt

 

53.Felicia wants to meet the MyPlate recommendation for daily consumption of dairy products, which is 3 cups of dairy products. According to the USDA, how much plain yogurt should she eat to replace 1 cup of milk?

1.   2½ cups

2.   B. 1 cup

3.   ½ cup

4.   2 cups

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Replacing Milk with Pudding

 

54.Three-year-old Amanda does not like to drink milk, but she loves pudding made with fat-free milk. MyPlate recommends that Amanda should consume 2 cups of dairy products daily. According to the USDA, Amanda can meet this recommendation by consuming ____ cups of pudding daily.

3.   3.5

4.   B. 2

5.   3

6.   2.5

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Replacing Milk with Cheese

 

55.Five-year-old Wyatt does not like milk, but he loves American cheese. MyPlate recommends that Wyatt should consume 2.5 cups of dairy products daily. According to the USDA, he can meet this recommendation by eating ____ ounces of American cheese.

2.   2.5

3.   B. 5

4.   3.5

5.   3

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Topic: Nutrition computations

MyPlate Menu Planning

 

56.When using the MyPlate website’s Daily Checklist to plan your menus, it is not necessary to provide information about your

1.   sex.

2.   physical activity level.

3.   age.

4.   D. ethnic background.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.04

Topic: Food sources

MyPlate Daily Checklist

 

57.When using the MyPlate website’s Daily Checklist to plan your menus, it is not necessary to provide information about your

1.   sex.

2.   B.

3.   age.

4.   physical activity level.

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.04

Topic: Food sources

Key Component of the Dietary Guidelines

 

58.Which of the following topics is one of the overarching guidelines of the 2015–2020 version of the Dietary Guidelines?

1.   Avoid junk foods

2.   B. Shift to healthier food and beverage choices

3.   Eat more calcium-rich foods

4.   Use Nutrition Facts panels to make wise choices

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.

Section: 3.03

Topic: Food sources

Topic: Public health and nutrition

Major Component of the Dietary Guidelines

 

59.Which of the following topics is one of the overarching guidelines of the 2015–2020 version of the Dietary Guidelines?

1.   Eat for optimal health and well-being

2.   Consume enough calories to prevent undernutrition

3.   Reduce your sodium and potassium intake

4.   D. Support healthy eating patterns for all

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.

Section: 3.03

Topic: Food sources

Topic: Public health and nutrition

Dietary Guidelines

 

60.Which of the following topics is one of the overarching guidelines of the 2015–2020 version of the Dietary Guidelines?

1.   Focus on eliminating sodium from your diet

2.   Choose a variety of enriched, processed foods

3.   C. Focus on variety, nutrient density, and amount of food

4.   Choose milk and milk products for meals and snacks

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.

Section: 3.03

Topic: Food sources

Topic: Public health and nutrition

Overarching Guideline of the 2015–2020 Dietary Guidelines

 

61.Which of the following recommendations is an overarching guideline of the 2015–2020 version of the Dietary Guidelines for Americans?

1.   A. Follow a healthy eating pattern across the lifespan

2.   Increase your intake of vitamins and minerals.

3.   Incorporate whole grains into half of your meals

4.   Reduce your intake of salt to lower your risk of hypertension

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.

Learning Outcome: 03.03.02 Identify features of a healthy eating pattern.

Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets.

Section: 3.03

Topic: Food sources

Topic: Public health and nutrition

Nutrients to Limit

 

62.According to the 2015–2020 version of the Dietary Guidelines, _____ should be consumed in amounts that are as low as possible.

1.   A. cholesterol

2.   grilled legumes

3.   dietary supplements

4.   potassium-rich foods

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.

Learning Outcome: 03.03.02 Identify features of a healthy eating pattern.

Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets.

Section: 3.03

Topic: Food sources

Topic: Public health and nutrition

Substances to Limit

 

63.According to the 2015–2020 version of the Dietary Guidelines, _____ should be consumed in amounts that are as low as possible.

1.   grilled legumes

2.   iron-rich foods

C.trans fat

1.   artificial food additives

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 1. Remember

Learning Outcome: 03.03.02 Identify features of a healthy eating pattern.

Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets.

Section: 3.03

Topic: Food production choices

Topic: Food sources

Topic: Public health and nutrition

Recommendations of the Dietary Guidelines

 

64.Beka is a 24-year-old woman who wants to follow the recommendations of 2015–2020 version of the Dietary Guidelines for Americans. She typically consumes 4300 mg sodium/day; her cholesterol intake is usually about 200 mg/day; and her intake of folic acid is at least 400 mcg/day. According to this information, she should reduce her intake of

1.   potassium-rich foods.

2.   folic acid.

3.   C.

4.   cholesterol.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.

Learning Outcome: 03.03.02 Identify features of a healthy eating pattern.

Learning Outcome: 03.03.03 Apply the Dietary Guidelines to improve the nutritional quality of diets.

Section: 3.03

Topic: Food sources

Topic: Public health and nutrition

Understanding MyPlate

 

65.MyPlate

1.   A. can be individualized to meet a person’s food preferences.

2.   classifies olives in the oil foods group.

3.   was replaced by MyPyramid in 2014.

4.   uses the same food groupings as the Exchange System.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.04

Topic: Food sources

Food Product Labels

 

66.Which of the following statements is true?

1.   If you do not consume 100% of the Daily Values for nutrients, you have a high risk of developing nutritional deficiency disorders.

2.   B. Daily Values are dietary standards developed for food labeling purposes.

3.   The Nutrition Facts panel indicates amounts of phytochemicals in a serving of the food.

4.   Nutrition Facts labels provide information about amounts of ingredients in product recipes.

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.

Section: 3.05

Topic: Food and supplement labeling

Using the Appropriate Standard

 

67.Jeremy would like to know the amount of vitamin C that is recommended for his life/stage group. He can obtain this information by

1.   reading Nutrition Facts panels to determine the %DV for vitamin C.

2.   reading the ingredients’ list on a food label.

3.   C. checking the RDA table for vitamin C.

4.   checking an Exchange List for vitamin C intake recommendations.

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.01.02 Identify the various dietary standards and explain how they can be used.

Learning Outcome: 03.04.02 Compare MyPlate with the Exchange System.

Learning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.

Section: 3.01

Section: 3.04

Section: 3.05

Topic: Dietary requirements

Topic: Food and supplement labeling

MyPlate for Menu Planning

 

68.Which of the following menu items has major ingredients that represent three different MyPlate food groups?

1.   Fruit smoothie made with vanilla yogurt, orange juice, and fresh peaches

2.   B. Ready-to-eat cereal with strawberries and fat-free milk

3.   Toasted cheese sandwich made with American cheese and two slices of whole-wheat bread

4.   Tuna-noodle casserole made with canned tuna, green onions, noodles, and cheddar cheese

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Recognizing MyPlate Food Groups

 

69.Which of the following menu items has major ingredients that represent four different MyPlate food groups?

1.   Smoothie made with vanilla yogurt, fat-free milk, orange juice, wheat germ, and fresh peaches

2.   Ready-to-eat cereal with strawberries, blueberries, and fat-free milk

3.   Toasted cheese sandwich made with American cheese, Swiss cheese, and two slices of buttered whole-wheat bread

4.   D. Casserole made with canned tuna, green onions, noodles, and cheddar cheese

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Identifying All MyPlate Food Groups

 

70.Which of the following menu items has primary ingredients that represent all MyPlate food groups?

1.   Smoothie made with vanilla yogurt, fat-free milk, orange juice, wheat germ, and fresh peaches

2.   Ready-to-eat cereal with strawberries, blueberries, wheat germ, and fat-free milk

3.   Sandwich made with Swiss cheese, cooked ham, mayonnaise, and two slices of buttered whole-wheat bread

4.   D. Salad made hard-cooked eggs, grapes, leaf lettuce, cooked pasta, and cheddar cheese

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Identifying Two MyPlate Food Groups

 

71.Which of the following menu items has primary ingredients that represent two different MyPlate food groups?

1.   Vanilla ice cream topped with peanuts, strawberries, and chocolate syrup

2.   B. Fruit smoothie made with vanilla yogurt, orange juice, fat-free milk, and fresh peaches

3.   Casserole made with cooked ham, cheddar cheese, peas, and milk

4.   Cheese sandwich made with American cheese, leaf lettuce, sliced tomato, mayonnaise, and two slices of whole-wheat bread

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Checking MyPlate Food Groups

 

72.Sheena prepared a casserole with canned tuna, cooked egg noodles, shredded Cheddar cheese, and mayonnaise. She would like to serve the casserole with side dishes or beverages that would make the entire meal have items from 4 different food groups. Which of the following items should she include?

1.   Yogurt smoothie

2.   Whole-wheat dinner rolls

3.   Fat-free milk

4.   D. Sliced ripe tomatoes

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Three MyPlate Food Groups

 

73.Which of the following menu items has major ingredients that represent three different MyPlate food groups?

1.   A. Vanilla ice cream topped with peanuts, strawberries, and chocolate syrup

2.   Fruit smoothie made with vanilla yogurt, orange juice, fat-free milk, and fresh peaches

3.   Casserole made with cooked ham, cheddar cheese, dried apricots, green onions, and milk

4.   Sandwich made with American cheese, chicken, leaf lettuce, sliced tomato, mayonnaise, and two slices of whole-wheat bread

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Four MyPlate Food Groups

 

74.Which of the following menu items has ingredients that represent four different MyPlate food groups?

1.   Stir-fry made with shrimp, rice, green peas, broccoli, and onions

2.   B. Oatmeal cereal with fresh strawberries, almonds, and fat-free milk

3.   Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread

4.   Smoothie made with vanilla yogurt, orange juice, wheat germ, and fresh peaches

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Identifying Three MyPlate Food Groups

 

75.Which of the following menu items has major ingredients that represent three different MyPlate food groups?

1.   Smoothie made with vanilla yogurt, orange juice, peanut butter, wheat germ, and fresh peaches

2.   Oatmeal cereal with fresh strawberries, almonds, and fat-free milk

3.   C. Stir-fry made with shrimp, rice, green peas, broccoli, and onions

4.   Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Using MyPlate to Classify Foods

 

76.Which of the following menu items has major ingredients that represent three different MyPlate food groups?

1.   Cooked oatmeal with fresh blueberries, walnuts, and fat-free milk

2.   Toasted cheese sandwich made with American cheese, Swiss cheese, mayonnaise, and two slices of buttered, whole-wheat bread

3.   Smoothie made with vanilla yogurt, orange juice, peanut butter, toasted wheat germ, and fresh peaches

4.   D. Stir-fry made with chicken, broccoli, rice, green peas, and soy sauce

Accessibility: Keyboard Navigation

Bloom’s Level: 4. Analyze

Learning Outcome: 03.02.01 List major food groups, and identify foods that are typically classified in each group.

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.02

Section: 3.04

Topic: Food sources

Using Food Product Labels

 

77.Which of the following standards can help you compare nutrient contents of packaged foods to make more healthful choices?

1.   A. DVs

2.   RDAs

3.   ULs

4.   AIs

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.

Section: 3.05

Topic: Food and supplement labeling

Iron and Food Labels

 

78.Jeannette wants to increase her intake of iron without taking a dietary supplement. When she shops for food, she reads Nutrition Facts labels. Which of the following kinds of information will help her choose foods that are the richest sources of iron?

1.   Structure/function claims

2.   B. %DVs

3.   Organic food logo

4.   Country of origin information

Accessibility: Keyboard Navigation

Bloom’s Level: 3. Apply

Learning Outcome: 03.05.01 Use the Nutrition Facts panel to make more nutritious food choices.

Section: 3.05

Topic: Food and supplement labeling

Claims on Food Labels

 

79.Which of the following statements is a health claim that the FDA allows on a food package?

1.   “Foods that contain dietary fiber, vitamin A or vitamin C may reduce the risk of cancer. Although a serving of our creamed broccoli has 7 grams of fat, it is an excellent source of fiber and vitamins A and C.”

2.   B. “Healthful diets with adequate folate may reduce a woman’s risk of having a child with a brain or spinal cord defect.”

3.   “Vitamin C reduces the risk of the common cold by 50%.”

4.   “Drinking whole milk adds calcium and vitamin D to your diet. These nutrients are essential for strengthening bones.”

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.

Section: 3.05

Topic: Food and supplement labeling

Allowable Claims on Food Labels

 

80.Review the following claims that a manufacturer wants to include on the labels of packaged foods. Which one would the FDA allow to be used?

1.   “Foods that contain dietary fiber, vitamin A or vitamin C may reduce the risk of cancer. Although a serving of our creamed broccoli has 7 grams of fat, it is an excellent source of fiber and vitamins A and C.”

2.   “Drinking whole milk adds calcium and vitamin D to your diet. These nutrients are essential for strengthening bones.”

3.   “Iron strengthens blood by 75%.”

4.   D. “While many factors contribute to the development of heart disease, diets low in saturated fat and trans fat may reduce the risk of this disease.”

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.

Section: 3.05

Topic: Food and supplement labeling

Menu Planning Tools

 

81.Before she shops for groceries, Terry plans several nutritionally adequate daily menus for her family. Which of the following guides is the best menu-planning tool for her to use?

1.   Recommended Dietary Allowances

2.   Basic Four Food Groups

3.   Daily Values

D.MyPlate

Accessibility: Keyboard Navigation

Bloom’s Level: 2. Understand

Learning Outcome: 03.04.01 Use MyPlate to develop nutritionally adequate daily menus.

Section: 3.04

Topic: Food sources

Identifying Low-Fat Foods

 

82.The label on a bag of salt-free pretzels indicates that they chips are “low-fat.” This means the pretzels provide _____ gram(s) of fat or less per serving.

1.   A. 3

2.   7

3.   1

4.   5

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.05.02 Identify nutrition-related claims the FDA allows on food and dietary supplement labels.

Section: 3.05

Topic: Food and supplement labeling

Limiting Added Sugars Intake

 

83.According to the 2015–2020 version of the Dietary Guidelines for Americans, adults should limit their intake of added sugars to

1.   no more than 300 mg/day.

2.   B. less than 10% of daily calories.

3.   no more than 2300 mg/day.

4.   less than 20% of daily calories.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.03.01 List at least four overarching guidelines of the 2015–2020 Dietary Guidelines for Americans, and provide recommendations of each one.

Section: 3.03

Topic: Food sources

Nutrient Contents of Crops

 

84.Which of the following statements is true?

1.   A plant’s genetic traits have little influence on its nutrient contents.

2.   B. Growing conditions, such as the use of fertilizers, can influence the amount of nutrients in crops.

3.   Regardless of a farm’s production methods, the crops grown on that farm and other farms within a 10-mile radius will have the same nutritional value.

4.   In general, the age of a plant when it is harvested does not affect its nutrient contents.

Accessibility: Keyboard Navigation

Activity Type: New

Bloom’s Level: 2. Understand

Learning Outcome: 03.07.01 Explain why different dietary analysis software programs may provide different values for energy and nutrient contents for the same food item.

Section: 3.07

Topic: Food sources

Dietary Diversity

 

85.Which of the following statements is true?

1.   The traditional Asian diet contains high amounts of milk and milk products.

2.   Jewish dietary laws forbid the use of alcohol.

3.   According to Mormon dietary laws, pork and pork by-products are forbidden as food.

4.   D. The traditional Mediterranean diet supplies more olive oil and fish than the traditional American diet.

Accessibility: Keyboard Navigation

Bloom’s Level: 1. Remember

Learning Outcome: 03.08.01 Discuss how various ethnic and religious groups influence Americans’ dietary patterns.

Learning Outcome: 03.08.02 Identify religion-based dietary restrictions.

Section: 3.08

Topic: Food sources

Mediterranean Diets