Question 1

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 C

Question 2

What is the name of the phytochemical contained in black-eyed peas, grapes, lentils, and wine that may inhibit carcinogen activation and cancer promotion?

Accepted Answer

A)  organosulfur compounds 
B)  indoles 
C)  tannins 
D)  phytic acid 
A)  organosulfur compounds 
B)  indoles 
C)  tannins 
D)  phytic acid C

Question 3

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 A

Question 4

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 is 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 is insufficient. 
C)  They are updated annually with new intake values to be followed. 
D)  They are the minimum requirements needed daily for each nutrient.

Question 5

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 6

Which of the following recommendations for pregnant women does the most recent Canada's Food Guide make?

Accepted Answer

A)  They should consume 10 glasses of water every day. 
B)  They should take a daily Vitamin B6 supplement. 
C)  They should take a daily Vitamin B12 supplement. 
D)  They should take a daily folic acid supplement. 
A)  They should consume 10 glasses of water every day. 
B)  They should take a daily Vitamin B6 supplement. 
C)  They should take a daily Vitamin B12 supplement. 
D)  They should take a daily folic acid supplement.

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

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 9

Describe characteristics of the Daily Values listed on food labels and how they should be used for healthy eating.

Accepted Answer

The percent Daily Values %DV) reflect th

Question 10

You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. Which of the following points would you emphasize during your presentation?

Accepted Answer

A)  understanding that the %DV are based on a 3,000-Calorie diet 
B)  using the grams on the labels to calculate percentages for Daily Values 
C)  comparing the number of food additives in a product 
D)  understanding the descriptor terms used on food labels 
A)  understanding that the %DV are based on a 3,000-Calorie diet 
B)  using the grams on the labels to calculate percentages for Daily Values 
C)  comparing the number of food additives in a product 
D)  understanding the descriptor terms used on food labels

Question 11

Consuming 100% of the dietary reference intake DRI) for every nutrient ensures adequate intake.

Accepted Answer

A) True 
 B)False

Question 12

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 13

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 14

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 15

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

Question 16

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 17

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 18

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 19

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

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

The discretionary Calorie allowance is t

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

What is the name of the phytochemical contained in black-eyed peas, grapes, lentils, and wine that may inhibit carcinogen activation and cancer promotion?

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

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

According to the dietary reference intakes DRI) committee, a diet should contain what percentage of its Calories from carbohydrate?

Which of the following recommendations for pregnant women does the most recent Canada's Food Guide make?

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

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

Describe characteristics of the Daily Values listed on food labels and how they should be used for healthy eating.

You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. Which of the following points would you emphasize during your presentation?

Consuming 100% of the dietary reference intake DRI) for every nutrient ensures adequate intake.

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the dietary reference intakes DRI) committee.

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?

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

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

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

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

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

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

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

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fibre

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters

Exam 2: Nutrition Toolsstandards and Guidelines

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

What is the name of the phytochemical contained in black-eyed peas, grapes, lentils, and wine that may inhibit carcinogen activation and cancer promotion?

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

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

According to the dietary reference intakes DRI) committee, a diet should contain what percentage of its Calories from carbohydrate?

Which of the following recommendations for pregnant women does the most recent Canada's Food Guide make?

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

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

Describe characteristics of the Daily Values listed on food labels and how they should be used for healthy eating.

You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. Which of the following points would you emphasize during your presentation?

Consuming 100% of the dietary reference intake DRI) for every nutrient ensures adequate intake.

Recommendations for vitamins and minerals, carbohydrates, fibre, lipids, proteins, and energy have been published by the dietary reference intakes DRI) committee.

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?

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

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

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

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

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

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

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

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fibre

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters