Question 1

What mineral is added to refined flours in the enrichment process?

Accepted Answer

A) Iron 
B) Iodine 
C) Calcium 
D) Magnesium 
A) Iron 
B) Iodine 
C) Calcium 
D) Magnesium

Question 2

Meat replacements consumed by vegetarians are usually made of

Accepted Answer

A) soy protein. 
B) fish protein. 
C) bean plus rice proteins. 
D) bean plus cheese proteins. 
A) soy protein. 
B) fish protein. 
C) bean plus rice proteins. 
D) bean plus cheese proteins.

Question 3

Which of the following is NOT a feature of serving size information on food labels?

Accepted Answer

A) Serving sizes for solid foods are expressed in both ounces and grams 
B) Small bags of individually wrapped food items must contain only one serving 
C) Serving sizes on food labels are not necessarily the same as those of MyPlate 
D) For a given product,the serving size is the same,no matter how large the package 
A) Serving sizes for solid foods are expressed in both ounces and grams 
B) Small bags of individually wrapped food items must contain only one serving 
C) Serving sizes on food labels are not necessarily the same as those of MyPlate 
D) For a given product,the serving size is the same,no matter how large the package

Question 4

Jamie is a vegetarian who is trying to plan a healthy diet according to the USDA Food Patterns.Which of the following protein foods would be the best nutrient choices for one day?

Accepted Answer

A) 2 pieces bacon,1/2 can tuna,2 pieces bread 
B) 1/2 cup pinto beans,1/2 cup tofu,2 tbsp peanut butter 
C) 1/2 cup black beans,2 tbsp peanut butter,1 c spinach 
D) 1 skinless chicken breast,2 egg whites,meal replacement bar 
A) 2 pieces bacon,1/2 can tuna,2 pieces bread 
B) 1/2 cup pinto beans,1/2 cup tofu,2 tbsp peanut butter 
C) 1/2 cup black beans,2 tbsp peanut butter,1 c spinach 
D) 1 skinless chicken breast,2 egg whites,meal replacement bar

Question 5

A meat described as "prime cut" means that it

Accepted Answer

A) has an extended shelf life. 
B) usually carries a high price. 
C) is served only in restaurants. 
D) is higher in fat than other cuts of meat. 
A) has an extended shelf life. 
B) usually carries a high price. 
C) is served only in restaurants. 
D) is higher in fat than other cuts of meat.

Question 6

Nutrient dense refers to foods that

Accepted Answer

A) carry the USDA nutrition labeling. 
B) are higher in weight relative to volume. 
C) provide more nutrients relative to kcalories. 
D) contain a mixture of carbohydrate,fat,and protein. 
A) carry the USDA nutrition labeling. 
B) are higher in weight relative to volume. 
C) provide more nutrients relative to kcalories. 
D) contain a mixture of carbohydrate,fat,and protein.

Question 7

Which of the following is NOT among the features of a food group plan?

Accepted Answer

A) Defines portion sizes 
B) Considered a tool for diet planning 
C) Sorts foods of similar water content 
D) Specifies the amounts of food from each group 
A) Defines portion sizes 
B) Considered a tool for diet planning 
C) Sorts foods of similar water content 
D) Specifies the amounts of food from each group

Question 8

Which of the following ingredients on a food label is most likely a source of trans fats?

Accepted Answer

A) Butter 
B) Coconut oil 
C) High-fructose corn syrup 
D) Partially hydrogenated oils 
A) Butter 
B) Coconut oil 
C) High-fructose corn syrup 
D) Partially hydrogenated oils

Question 9

Refined grain products contain only the

Accepted Answer

A) bran. 
B) husk. 
C) germ. 
D) endosperm. 
A) bran. 
B) husk. 
C) germ. 
D) endosperm.

Question 10

Approximately how many more kcalories does the average active adult need versus the average sedentary adult?

Accepted Answer

A) 400-600 
B) 750-1,000 
C) about 1,000 
D) at least 2,000 
A) 400-600 
B) 750-1,000 
C) about 1,000 
D) at least 2,000

Question 11

Consider the following menu from the point of view of the USDA Food Patterns. $\begin{array}{ll}
\underline {\text { Breaktast } }&\underline { \text { Lunch } }\
2 \text { eggs } & 2 \text { oz tuna fish } \
1 \text { tsp margarine } & \text { lettuce } \
2 \text { slices enriched white } & 1 \text { tosp mayonnaise } \
\text { bread } & 2 \text { slices enriched whit } \
1 \text { c whole milk } & \text { bread } \
\text { coffee } & 1 \text { apple }
\end{array}$

$\underline {Supper}$
3 oz hamburger meat
1 oz cheese
1/2 c cooked rice
1 / 2  carrots
coffee  Which of the following describes the nutritional value of the fruits and vegetables in this menu?

Accepted Answer

A) A source of vitamin A is missing 
B) A source of vitamin C is marginal 
C) The daily amounts recommended for a 2000-kcalorie diet are met 
D) The daily amounts recommended for a 2000-kcalorie diet are exceeded 
A) A source of vitamin A is missing 
B) A source of vitamin C is marginal 
C) The daily amounts recommended for a 2000-kcalorie diet are met 
D) The daily amounts recommended for a 2000-kcalorie diet are exceeded

Question 12

How much fruit juice (100%)is equivalent to 1 cup of fresh fruit?

Accepted Answer

A) 0.25 cup 
B) 0.5 cup 
C) 1 cup 
D) 2 cups 
A) 0.25 cup 
B) 0.5 cup 
C) 1 cup 
D) 2 cups

Question 13

According to nutrition labeling laws,the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

Accepted Answer

A) Vitamins D and E 
B) Vitamins A and C 
C) Thiamin and riboflavin 
D) Vitamin B6 and niacin 
A) Vitamins D and E 
B) Vitamins A and C 
C) Thiamin and riboflavin 
D) Vitamin B6 and niacin

Question 14

Applying the principle of variety in food planning ensures the benefits of

Accepted Answer

A) moderation. 
B) vegetarianism. 
C) nutrient density. 
D) dilution of harmful substances. 
A) moderation. 
B) vegetarianism. 
C) nutrient density. 
D) dilution of harmful substances.

Question 15

Which of the following ingredients found on a food label is a source of protein?

Accepted Answer

A) BHT 
B) Tofu 
C) Corn starch 
D) Diglycerides 
A) BHT 
B) Tofu 
C) Corn starch 
D) Diglycerides

Question 16

Which of the following is a feature of the Nutrition Facts panel on a food label?

Accepted Answer

A) Trans fat content is optional 
B) Saturated fat must be listed 
C) Naturally present sugars are excluded 
D) Soluble and insoluble fiber must be listed separately 
A) Trans fat content is optional 
B) Saturated fat must be listed 
C) Naturally present sugars are excluded 
D) Soluble and insoluble fiber must be listed separately

Question 17

What are the principles of diet planning?

Accepted Answer

A) Abundance,B vitamins,kcalories,diet control,minerals,and variety 
B) Abundance,balance,conservative,diversity,moderation,and vitamins 
C) Adequacy,bone development,correction,vitamin density,master,and variety 
D) Adequacy,balance,kcalorie control,nutrient density,moderation,and variety 
A) Abundance,B vitamins,kcalories,diet control,minerals,and variety 
B) Abundance,balance,conservative,diversity,moderation,and vitamins 
C) Adequacy,bone development,correction,vitamin density,master,and variety 
D) Adequacy,balance,kcalorie control,nutrient density,moderation,and variety

Question 18

Ranking foods according to their overall nutrient composition is known as

Accepted Answer

A) biological value. 
B) nutrient profiling. 
C) the risk reduction score. 
D) the healthy eating index. 
A) biological value. 
B) nutrient profiling. 
C) the risk reduction score. 
D) the healthy eating index.

Question 19

By law,a serving size on beverage food labels is

Accepted Answer

A) 4-6 fluid ounces. 
B) 8 fluid ounces. 
C) 10-12 fluid ounces. 
D) 16 fluid ounces. 
A) 4-6 fluid ounces. 
B) 8 fluid ounces. 
C) 10-12 fluid ounces. 
D) 16 fluid ounces.

Question 20

Which of the following product labels always denotes a whole-grain product?

Accepted Answer

A) Multi-grain 
B) 100% wheat 
C) Whole-wheat 
D) Stone-ground 
A) Multi-grain 
B) 100% wheat 
C) Whole-wheat 
D) Stone-ground

What mineral is added to refined flours in the enrichment process?

Meat replacements consumed by vegetarians are usually made of

Which of the following is NOT a feature of serving size information on food labels?

Jamie is a vegetarian who is trying to plan a healthy diet according to the USDA Food Patterns.Which of the following protein foods would be the best nutrient choices for one day?

A meat described as "prime cut" means that it

Nutrient dense refers to foods that

Which of the following is NOT among the features of a food group plan?

Which of the following ingredients on a food label is most likely a source of trans fats?

Refined grain products contain only the

Approximately how many more kcalories does the average active adult need versus the average sedentary adult?

How much fruit juice (100%)is equivalent to 1 cup of fresh fruit?

According to nutrition labeling laws,the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

Applying the principle of variety in food planning ensures the benefits of

Which of the following ingredients found on a food label is a source of protein?

Which of the following is a feature of the Nutrition Facts panel on a food label?

What are the principles of diet planning?

Ranking foods according to their overall nutrient composition is known as

By law,a serving size on beverage food labels is

Which of the following product labels always denotes a whole-grain product?

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

What mineral is added to refined flours in the enrichment process?

Meat replacements consumed by vegetarians are usually made of

Which of the following is NOT a feature of serving size information on food labels?

Jamie is a vegetarian who is trying to plan a healthy diet according to the USDA Food Patterns.Which of the following protein foods would be the best nutrient choices for one day?

A meat described as "prime cut" means that it

Nutrient dense refers to foods that

Which of the following is NOT among the features of a food group plan?

Which of the following ingredients on a food label is most likely a source of trans fats?

Refined grain products contain only the

Approximately how many more kcalories does the average active adult need versus the average sedentary adult?

How much fruit juice (100%)is equivalent to 1 cup of fresh fruit?

According to nutrition labeling laws,the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

Applying the principle of variety in food planning ensures the benefits of

Which of the following ingredients found on a food label is a source of protein?

Which of the following is a feature of the Nutrition Facts panel on a food label?

What are the principles of diet planning?

Ranking foods according to their overall nutrient composition is known as

By law,a serving size on beverage food labels is

Which of the following product labels always denotes a whole-grain product?

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