Question 1

What is the name of the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

Accepted Answer

A)  lignans 
B)  lycopene 
C)  genistein 
D)  lutein 
A)  lignans 
B)  lycopene 
C)  genistein 
D)  lutein A

Question 2

Explain how the Estimated Energy Requirements (EER) are established.

Accepted Answer

Estimated Energy Requirements (EER) are set at the average energy intake level predicted to maintain body weight for an individual of a particular age, gender, height, weight, and physical activity level consistent with good health. The values are not generous; they reflect a balancing act to consume enough food to support health and life but not too much energy so as to cause unhealthy weight gain that can lead to associated diseases.

Question 3

Which of the following phytochemicals is contained in whole grains, fruits, vegetables, herbs, spices, teas, and red wine?

Accepted Answer

A)  lignans 
B)  flavonoids 
C)  lutein 
D)  carotenoids 
A)  lignans 
B)  flavonoids 
C)  lutein 
D)  carotenoids B

Question 4

What phytochemical has been attributed to lower rates of osteoporosis and heart disease in Asian people living in Asia?

Accepted Answer

A)  phytoestrogen 
B)  carotenoid 
C)  flavonoid 
D)  lycopene 
A)  phytoestrogen 
B)  carotenoid 
C)  flavonoid 
D)  lycopene

Question 5

Which of the following sources of phytochemicals is the best and safest for consumers?

Accepted Answer

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

Question 6

As a result of the basic assumptions made by the Dietary Reference Intakes (DRI) committee, the DRI recommendations would apply to which of the following individuals?

Accepted Answer

A)  Cindy, a 21-year-old university student 
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 woman who smokes and is a vegetarian 
A)  Cindy, a 21-year-old university student 
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 woman who smokes and is a vegetarian

Question 7

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is generous.

Accepted Answer

A) True 
 B)False

Question 8

Why would you suggest that an adult athlete become familiar with tolerable upper intake levels (UL) prior to taking nutritional supplements?

Accepted Answer

A)  to avoid using supplements 
B)  to prevent illness from nutrient toxicity 
C)  to maximize athletic performance 
D)  to prevent deficiencies in specific nutrients important for athletes 
A)  to avoid using supplements 
B)  to prevent illness from nutrient toxicity 
C)  to maximize athletic performance 
D)  to prevent deficiencies in specific nutrients important for athletes

Question 9

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the Dietary Reference Intakes (DRI) committee.

Accepted Answer

A) True 
 B)False

Question 10

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?

Accepted Answer

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

Question 11

What is the name for the type of fat in butter, milk, and other dairy products that has shown some healthful biological activity in animal studies?

Accepted Answer

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

Question 12

Which of the following nutrient supplements does Canada's Food Guide recommend daily for healthy adults over the age of 50 years?

Accepted Answer

A)  iron 
B)  folic acid 
C)  vitamin D 
D)  calcium 
A)  iron 
B)  folic acid 
C)  vitamin D 
D)  calcium

Question 13

Following Canada's Food Guide is intended to reduce your risk for which chronic disease?

Accepted Answer

A)  osteoporosis 
B)  kidney stones 
C)  heartburn 
D)  arthritis 
A)  osteoporosis 
B)  kidney stones 
C)  heartburn 
D)  arthritis

Question 14

Which of the following statements best describes Estimated Energy Requirements (EER)?

Accepted Answer

A)  it provides a generous amount of Calories for healthy individuals to consume each day 
B)  the UL for energy is set at 2,000 Calories per day 
C)  small amounts of excessive energy consumed daily are of little significance to the body 
D)  the value is predicted to maintain body weight for healthy adults 
A)  it provides a generous amount of Calories for healthy individuals to consume each day 
B)  the UL for energy is set at 2,000 Calories per day 
C)  small amounts of excessive energy consumed daily are of little significance to the body 
D)  the value is predicted to maintain body weight for healthy adults

Question 15

The ingredient list on packaged foods must be listed in ascending order by weight.

Accepted Answer

A) True 
 B)False

Question 16

How many grams of fibre must a food contain for it to be considered a "very high" source of fibre?

Accepted Answer

A)  2 grams or more 
B)  4 grams or more 
C)  6 grams or more 
D)  8 grams or more 
A)  2 grams or more 
B)  4 grams or more 
C)  6 grams or more 
D)  8 grams or more

Question 17

Which of the following nutrients should be limited to 5% or less of the %DV on a food label?

Accepted Answer

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

Question 18

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

Accepted Answer

The first step: Find out how much of eac

Question 19

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

Accepted Answer

A)  do not consume butter, lard, or shortening 
B)  include at least 3 to 4 tbsp (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 
A)  do not consume butter, lard, or shortening 
B)  include at least 3 to 4 tbsp (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

What number of core food components must be listed on the Nutrition Facts panel on a food label in Canada?

Accepted Answer

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

What is the name of the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

Explain how the Estimated Energy Requirements (EER) are established.

Which of the following phytochemicals is contained in whole grains, fruits, vegetables, herbs, spices, teas, and red wine?

What phytochemical has been attributed to lower rates of osteoporosis and heart disease in Asian people living in Asia?

Which of the following sources of phytochemicals is the best and safest for consumers?

As a result of the basic assumptions made by the Dietary Reference Intakes (DRI) committee, the DRI recommendations would apply to which of the following individuals?

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is generous.

Why would you suggest that an adult athlete become familiar with tolerable upper intake levels (UL) prior to taking nutritional supplements?

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the Dietary Reference Intakes (DRI) committee.

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?

What is the name for the type of fat in butter, milk, and other dairy products that has shown some healthful biological activity in animal studies?

Which of the following nutrient supplements does Canada's Food Guide recommend daily for healthy adults over the age of 50 years?

Following Canada's Food Guide is intended to reduce your risk for which chronic disease?

Which of the following statements best describes Estimated Energy Requirements (EER)?

The ingredient list on packaged foods must be listed in ascending order by weight.

How many grams of fibre must a food contain for it to be considered a "very high" source of fibre?

Which of the following nutrients should be limited to 5% or less of the %DV on a food label?

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

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

What number of core food components must be listed on the Nutrition Facts panel on a food label in Canada?

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen and Fibre

The Lipids: Fats, Oil, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Recreational Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Bio-Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters

Exam 2: Nutrition Tools Standards and Guidelines

What is the name of the compound contained in flaxseed that is converted into biologically active phytoestrogens by bacteria in the human intestine?

Explain how the Estimated Energy Requirements (EER) are established.

Which of the following phytochemicals is contained in whole grains, fruits, vegetables, herbs, spices, teas, and red wine?

What phytochemical has been attributed to lower rates of osteoporosis and heart disease in Asian people living in Asia?

Which of the following sources of phytochemicals is the best and safest for consumers?

As a result of the basic assumptions made by the Dietary Reference Intakes (DRI) committee, the DRI recommendations would apply to which of the following individuals?

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is generous.

Why would you suggest that an adult athlete become familiar with tolerable upper intake levels (UL) prior to taking nutritional supplements?

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the Dietary Reference Intakes (DRI) committee.

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?

What is the name for the type of fat in butter, milk, and other dairy products that has shown some healthful biological activity in animal studies?

Which of the following nutrient supplements does Canada's Food Guide recommend daily for healthy adults over the age of 50 years?

Following Canada's Food Guide is intended to reduce your risk for which chronic disease?

Which of the following statements best describes Estimated Energy Requirements (EER)?

The ingredient list on packaged foods must be listed in ascending order by weight.

How many grams of fibre must a food contain for it to be considered a "very high" source of fibre?

Which of the following nutrients should be limited to 5% or less of the %DV on a food label?

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

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

What number of core food components must be listed on the Nutrition Facts panel on a food label in Canada?

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen and Fibre

The Lipids: Fats, Oil, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Recreational Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Bio-Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters