Question 1

Which of the following is a key nutrient or other food component typically found in vegetables and fruits?

Accepted Answer

A)  vitamin B12 
B)  trans fats 
C)  carotenes 
D)  proteins 
A)  vitamin B12 
B)  trans fats 
C)  carotenes 
D)  proteins

Question 2

Canada's Food Guide is intended for healthy people aged 2 years and older.

Accepted Answer

A) True 
 B)False

Question 3

The %DV for calcium on food labels in Canada is 1,100 mg. One cup (250 mL) of 2% milk contains about 300 mg of calcium. What is the %DV for this one cup of milk?

Accepted Answer

A)  20% 
B)  23% 
C)  25% 
D)  27% 
A)  20% 
B)  23% 
C)  25% 
D)  27%

Question 4

When carbohydrate counting, how many grams of carbohydrate is equivalent to one carbohydrate serving in accordance with the Canadian Diabetes Association meal planning guide approach?

Accepted Answer

A)  5 
B)  10 
C)  15 
D)  20 
A)  5 
B)  10 
C)  15 
D)  20

Question 5

Which type of diet planning tool sorts foods into groups based on their nutrient content?

Accepted Answer

A)  exchange system 
B)  food group plan 
C)  controlled Calorie allowance 
D)  discretionary allowance pattern 
A)  exchange system 
B)  food group plan 
C)  controlled Calorie allowance 
D)  discretionary allowance pattern

Question 6

According to Canada's Food Guide, which of the following food items is considered one food guide serving?

Accepted Answer

A)  1 egg 
B)  15 mL peanut butter 
C)  30 g cooked fish 
D)  175 mL cooked legumes 
A)  1 egg 
B)  15 mL peanut butter 
C)  30 g cooked fish 
D)  175 mL cooked legumes

Question 7

The absence of a tolerable upper intake level (UL) for a nutrient implies that it is safe to consume in any amount.

Accepted Answer

A) True 
 B)False

Question 8

Explain the concept of the discretionary Calorie allowance, and describe ways this allowance may be "spent."

Accepted Answer

The discretionary Calorie allowance is t

Question 9

According to the Dietary Reference Intakes (DRI) committee, a diet should contain what percentage of its Calories from carbohydrate?

Accepted Answer

A)  10-35 
B)  20-35 
C)  45-65 
D)  50-70 
A)  10-35 
B)  20-35 
C)  45-65 
D)  50-70

Question 10

Which of the following statements best describes the recommended dietary allowances (RDA)?

Accepted Answer

A)  they are average nutrient intake goals that meet the needs of nearly all healthy people 
B)  they are established when scientific data are insufficient 
C)  they are updated annually with new intake values to be followed 
D)  they are the minimum requirements needed daily for each nutrient 
A)  they are average nutrient intake goals that meet the needs of nearly all healthy people 
B)  they are established when scientific data are insufficient 
C)  they are updated annually with new intake values to be followed 
D)  they are the minimum requirements needed daily for each nutrient

Which of the following is a key nutrient or other food component typically found in vegetables and fruits?

Canada's Food Guide is intended for healthy people aged 2 years and older.

The %DV for calcium on food labels in Canada is 1,100 mg. One cup (250 mL) of 2% milk contains about 300 mg of calcium. What is the %DV for this one cup of milk?

When carbohydrate counting, how many grams of carbohydrate is equivalent to one carbohydrate serving in accordance with the Canadian Diabetes Association meal planning guide approach?

Which type of diet planning tool sorts foods into groups based on their nutrient content?

According to Canada's Food Guide, which of the following food items is considered one food guide serving?

The absence of a tolerable upper intake level (UL) for a nutrient implies that it is safe to consume in any amount.

Explain the concept of the discretionary Calorie allowance, and describe ways this allowance may be "spent."

According to the Dietary Reference Intakes (DRI) committee, a diet should contain what percentage of its Calories from carbohydrate?

Which of the following statements best describes the recommended dietary allowances (RDA)?

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

Which of the following is a key nutrient or other food component typically found in vegetables and fruits?

Canada's Food Guide is intended for healthy people aged 2 years and older.

The %DV for calcium on food labels in Canada is 1,100 mg. One cup (250 mL) of 2% milk contains about 300 mg of calcium. What is the %DV for this one cup of milk?

When carbohydrate counting, how many grams of carbohydrate is equivalent to one carbohydrate serving in accordance with the Canadian Diabetes Association meal planning guide approach?

Which type of diet planning tool sorts foods into groups based on their nutrient content?

According to Canada's Food Guide, which of the following food items is considered one food guide serving?

The absence of a tolerable upper intake level (UL) for a nutrient implies that it is safe to consume in any amount.

Explain the concept of the discretionary Calorie allowance, and describe ways this allowance may be "spent."

According to the Dietary Reference Intakes (DRI) committee, a diet should contain what percentage of its Calories from carbohydrate?

Which of the following statements best describes the recommended dietary allowances (RDA)?

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