Question 1

Which of the following would NOT be permitted on a macrobiotic diet?

Accepted Answer

A) Small amounts of dairy 
B) Small amounts of seeds 
C) Abundant amounts of legumes 
D) Abundant amounts of whole grains 
A) Small amounts of dairy 
B) Small amounts of seeds 
C) Abundant amounts of legumes 
D) Abundant amounts of whole grains

Question 2

Which of the following foods provides discretionary kcalories for the person on a weight-reduction diet?

Accepted Answer

A) Watermelon 
B) Canned pears in syrup 
C) Chicken with the skin removed 
D) Milk with all fat removed 
A) Watermelon 
B) Canned pears in syrup 
C) Chicken with the skin removed 
D) Milk with all fat removed

Question 3

The diet-planning principle that provides all the nutrients,fiber,and energy in amounts sufficient to maintain health is called

Accepted Answer

A) variety. 
B) adequacy. 
C) moderation. 
D) kcalorie control. 
A) variety. 
B) adequacy. 
C) moderation. 
D) kcalorie control.

Question 4

Tempeh is made from

Accepted Answer

A) soybeans. 
B) any legume. 
C) fermented leafy vegetables. 
D) fermented yellow vegetables. 
A) soybeans. 
B) any legume. 
C) fermented leafy vegetables. 
D) fermented yellow vegetables.

Question 5

Which of the following is NOT among the general features of legumes?

Accepted Answer

A) They are low in iron 
B) They are rich in fiber 
C) They include peanuts 
D) They are rich in protein 
A) They are low in iron 
B) They are rich in fiber 
C) They include peanuts 
D) They are rich in protein

Question 6

Which of the following is NOT a legume?

Accepted Answer

A) Peas 
B) Beans 
C) Peanuts 
D) Potatoes 
A) Peas 
B) Beans 
C) Peanuts 
D) Potatoes

Question 7

For the most part,all of the following are advantages of vegetarian diets EXCEPT

Accepted Answer

A) fat intake is lower. 
B) fiber intake is higher. 
C) vitamin B12 intake is higher. 
D) intakes of vitamins A and C are higher. 
A) fat intake is lower. 
B) fiber intake is higher. 
C) vitamin B12 intake is higher. 
D) intakes of vitamins A and C are higher.

Question 8

In the MyPlate icon,which nutrient is shown as a separate food group?

Accepted Answer

A) Fat 
B) Protein 
C) Carbohydrate 
D) Micronutrients 
A) Fat 
B) Protein 
C) Carbohydrate 
D) Micronutrients

Question 9

Textured vegetable protein is usually made from

Accepted Answer

A) soybeans. 
B) corn stalks. 
C) a mixture of legumes. 
D) cruciferous vegetables. 
A) soybeans. 
B) corn stalks. 
C) a mixture of legumes. 
D) cruciferous vegetables.

Question 10

Which of the following is a healthy choice for protein in the USDA Food Patterns?

Accepted Answer

A) Nuts 
B) Bacon 
C) Baked potatoes 
D) Sweet potatoes 
A) Nuts 
B) Bacon 
C) Baked potatoes 
D) Sweet potatoes

Question 11

What nutrient makes up most of the endosperm section of grains such as wheat and rice?

Accepted Answer

A) Fat 
B) Fiber 
C) Starch 
D) Protein 
A) Fat 
B) Fiber 
C) Starch 
D) Protein

Question 12

Greg is trying to decide which brand of cereal to buy,but he is a somewhat confused by the health claims.Which of the following represents the highest level of significant scientific agreement?

Accepted Answer

A) "Promotes a healthy heart" 
B) "This cereal supports heart health" 
C) "This product contains whole grains,which have been proven to reduce the risk of heart disease and certain cancers" 
D) "Very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim" 
A) "Promotes a healthy heart" 
B) "This cereal supports heart health" 
C) "This product contains whole grains,which have been proven to reduce the risk of heart disease and certain cancers" 
D) "Very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim"

Question 13

Which of the following terms is used to describe a cut of meat having a low fat content?

Accepted Answer

A) End 
B) Round 
C) Prime 
D) Choice 
A) End 
B) Round 
C) Prime 
D) Choice

Question 14

Which of the following is an expression of the nutrient density of a food?

Accepted Answer

A) 0.01 mg iron per kcalorie 
B) 110 kcalories per cup 
C) 0.5 mg iron per serving 
D) 110 kcalories per serving 
A) 0.01 mg iron per kcalorie 
B) 110 kcalories per cup 
C) 0.5 mg iron per serving 
D) 110 kcalories per serving

Question 15

Which of the following is NOT characteristic of the USDA Food Patterns?

Accepted Answer

A) They place most foods into one of five groups 
B) The nutrients of greatest concern include iron,chromium,and vitamin B12 
C) They can be used with great flexibility once their intent is understood 
D) They specify that a certain quantity of food be consumed from each group,based upon energy intake 
A) They place most foods into one of five groups 
B) The nutrients of greatest concern include iron,chromium,and vitamin B12 
C) They can be used with great flexibility once their intent is understood 
D) They specify that a certain quantity of food be consumed from each group,based upon energy intake

Question 16

Which of the following is a feature of people regularly eating meals based on tofu?

Accepted Answer

A) They show less heart disease but more colon cancer than omnivores 
B) They show evidence of marginal protein intake compared with omnivores 
C) They have lower blood pressure levels than those eating meat 
D) They have lower sodium intakes but blood pressure is similar to those eating red meat 
A) They show less heart disease but more colon cancer than omnivores 
B) They show evidence of marginal protein intake compared with omnivores 
C) They have lower blood pressure levels than those eating meat 
D) They have lower sodium intakes but blood pressure is similar to those eating red meat

Question 17

Which of the following is NOT a feature of daily sodium intake guidelines?

Accepted Answer

A) The intake for most people should be <2300 mg 
B) The intake for African-Americans should be ≤1500 mg 
C) The intake should be limited to 10% of total mineral intake 
D) The intake for most people ≥51 yrs of age should be ≤1500 mg 
A) The intake for most people should be <2300 mg 
B) The intake for African-Americans should be ≤1500 mg 
C) The intake should be limited to 10% of total mineral intake 
D) The intake for most people ≥51 yrs of age should be ≤1500 mg

Question 18

Approximately how many milliliters constitute a fluid ounce?

Accepted Answer

A) 10 
B) 20 
C) 30 
D) 40 
A) 10 
B) 20 
C) 30 
D) 40

Question 19

Approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart?

Accepted Answer

A) 400-500 
B) 600-800 
C) 1000-1200 
D) 1500-2000 
A) 400-500 
B) 600-800 
C) 1000-1200 
D) 1500-2000

Question 20

Which of the following food groups is actually consumed in amounts greater than recommended by the USDA?

Accepted Answer

A) Dairy 
B) Fruits 
C) Vegetables 
D) Protein foods 
A) Dairy 
B) Fruits 
C) Vegetables 
D) Protein foods

Which of the following would NOT be permitted on a macrobiotic diet?

Which of the following foods provides discretionary kcalories for the person on a weight-reduction diet?

The diet-planning principle that provides all the nutrients,fiber,and energy in amounts sufficient to maintain health is called

Tempeh is made from

Which of the following is NOT among the general features of legumes?

Which of the following is NOT a legume?

For the most part,all of the following are advantages of vegetarian diets EXCEPT

In the MyPlate icon,which nutrient is shown as a separate food group?

Textured vegetable protein is usually made from

Which of the following is a healthy choice for protein in the USDA Food Patterns?

What nutrient makes up most of the endosperm section of grains such as wheat and rice?

Greg is trying to decide which brand of cereal to buy,but he is a somewhat confused by the health claims.Which of the following represents the highest level of significant scientific agreement?

Which of the following terms is used to describe a cut of meat having a low fat content?

Which of the following is an expression of the nutrient density of a food?

Which of the following is NOT characteristic of the USDA Food Patterns?

Which of the following is a feature of people regularly eating meals based on tofu?

Which of the following is NOT a feature of daily sodium intake guidelines?

Approximately how many milliliters constitute a fluid ounce?

Approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart?

Which of the following food groups is actually consumed in amounts greater than recommended by the USDA?

An Overview of Nutrition

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 2: Planning a Healthy Diet

Which of the following would NOT be permitted on a macrobiotic diet?

Which of the following foods provides discretionary kcalories for the person on a weight-reduction diet?

The diet-planning principle that provides all the nutrients,fiber,and energy in amounts sufficient to maintain health is called

Tempeh is made from

Which of the following is NOT among the general features of legumes?

Which of the following is NOT a legume?

For the most part,all of the following are advantages of vegetarian diets EXCEPT

In the MyPlate icon,which nutrient is shown as a separate food group?

Textured vegetable protein is usually made from

Which of the following is a healthy choice for protein in the USDA Food Patterns?

What nutrient makes up most of the endosperm section of grains such as wheat and rice?

Greg is trying to decide which brand of cereal to buy,but he is a somewhat confused by the health claims.Which of the following represents the highest level of significant scientific agreement?

Which of the following terms is used to describe a cut of meat having a low fat content?

Which of the following is an expression of the nutrient density of a food?

Which of the following is NOT characteristic of the USDA Food Patterns?

Which of the following is a feature of people regularly eating meals based on tofu?

Which of the following is NOT a feature of daily sodium intake guidelines?

Approximately how many milliliters constitute a fluid ounce?

Approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart?

Which of the following food groups is actually consumed in amounts greater than recommended by the USDA?

An Overview of Nutrition

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters