Question 1

Which of the following practices is not consistent with achieving a healthy diet?

Accepted Answer

A) Intake of eggs 
B) Intake of nuts 
C) Emphasis on trans-fat 
D) Emphasis on low-fat milk products 
A) Intake of eggs 
B) Intake of nuts 
C) Emphasis on trans-fat 
D) Emphasis on low-fat milk products

Question 2

A food label that advertises the product as a "rich source of fiber" is an example of a

Accepted Answer

A) nutrient claim. 
B) lite-food claim. 
C) weight reduction claim. 
D) structure-function claim. 
A) nutrient claim. 
B) lite-food claim. 
C) weight reduction claim. 
D) structure-function claim.

Question 3

Of the daily recommended intake of fruit servings, what maximum percentage may be supplied by fruit juice?

Accepted Answer

A) 10 
B) 20 
C) 33 
D) 50 
A) 10 
B) 20 
C) 33 
D) 50

Question 4

Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need (kcalories) of approximately

Accepted Answer

A) 1200. 
B) 1500. 
C) 2000. 
D) 2700. 
A) 1200. 
B) 1500. 
C) 2000. 
D) 2700.

Question 5

What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

Accepted Answer

A) Faux food 
B) Pseudo food 
C) Imitation food 
D) Food substitute 
A) Faux food 
B) Pseudo food 
C) Imitation food 
D) Food substitute

Question 6

Which of the following is an enrichment nutrient for grains?

Accepted Answer

A) Zinc 
B) Folate 
C) Protein 
D) Calcium 
A) Zinc 
B) Folate 
C) Protein 
D) Calcium

Question 7

Approximately how many grams are in an ounce?

Accepted Answer

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

Question 8

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 9

In food exchange lists, to what group are olives assigned?

Accepted Answer

A) Fat 
B) Meat 
C) Carbohydrate 
D) Meat substitute 
A) Fat 
B) Meat 
C) Carbohydrate 
D) Meat substitute

Question 10

Which of the following is among the recommendations of the Dietary Guidelines for Americans?

Accepted Answer

A) Practice good foot hygiene 
B) Reduce complex carbohydrate intake 
C) Reduce monounsaturated fat intake 
D) Engage in regular physical activities 
A) Practice good foot hygiene 
B) Reduce complex carbohydrate intake 
C) Reduce monounsaturated fat intake 
D) Engage in regular physical activities

Question 11

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 12

Cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately

Accepted Answer

A) 3 ½. 
B) 5. 
C) 6. 
D) 7. 
A) 3 ½. 
B) 5. 
C) 6. 
D) 7.

Question 13

Which of the following is a feature of the Daily Values found on food labels?

Accepted Answer

A) They are updated every two years as mandated by the USDA 
B) They are expressed on a "per 1000-kcalorie intake" basis 
C) They assist people in determining whether a food contains a little or a lot of a nutrient 
D) They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake 
A) They are updated every two years as mandated by the USDA 
B) They are expressed on a "per 1000-kcalorie intake" basis 
C) They assist people in determining whether a food contains a little or a lot of a nutrient 
D) They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake

Question 14

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 15

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 16

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

Accepted Answer

A) Calcium and Iron 
B) Zinc and Phosphorus 
C) Fluoride and Chloride 
D) Chromium and Magnesium 
A) Calcium and Iron 
B) Zinc and Phosphorus 
C) Fluoride and Chloride 
D) Chromium and Magnesium

Question 17

A food scientist is developing a new and improved cereal bar.She consults with you to ask in what order the ingredients should be listed on the food label.The ingredients are: Sugar: 30 g, Puffed wheat: 28 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2g.
What is the appropriate order in which to list these ingredients on the food label?

Accepted Answer

A) Sugar, puffed wheat, dry milk powder, salt, red food coloring 
B) Red food coloring, salt, dry milk powder, puffed wheat, sugar 
C) Dry milk powder, puffed wheat, red food coloring, salt, sugar 
D) Puffed wheat, sugar, dry milk powder, salt, red food coloring 
A) Sugar, puffed wheat, dry milk powder, salt, red food coloring 
B) Red food coloring, salt, dry milk powder, puffed wheat, sugar 
C) Dry milk powder, puffed wheat, red food coloring, salt, sugar 
D) Puffed wheat, sugar, dry milk powder, salt, red food coloring

Question 18

All of the following are features of serving size information on food labels except

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 MyPyramid. 
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 MyPyramid. 
D) for a given product, the serving size is the same, no matter how large the package.

Question 19

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 20

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

Accepted Answer

A) 2 pieces bacon, ½ can tuna, 2 pieces bread 
B) 3 oz.cheese, ½ sweet potato, 2 tbsp peanut butter 
C) ½ 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, ½ can tuna, 2 pieces bread 
B) 3 oz.cheese, ½ sweet potato, 2 tbsp peanut butter 
C) ½ cup black beans, 2 tbsp peanut butter, 1 c spinach 
D) 1 skinless chicken breast, 2 egg whites, meal replacement bar

Exam 2: Planning a Healthy Diet

Which of the following practices is not consistent with achieving a healthy diet?

A food label that advertises the product as a "rich source of fiber" is an example of a

Of the daily recommended intake of fruit servings, what maximum percentage may be supplied by fruit juice?

Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need (kcalories) of approximately

What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

Which of the following is an enrichment nutrient for grains?

Approximately how many grams are in an ounce?

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

In food exchange lists, to what group are olives assigned?

Which of the following is among the recommendations of the Dietary Guidelines for Americans?

Nutrient dense refers to foods that

Cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately

Which of the following is a feature of the Daily Values found on food labels?

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

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?

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

All of the following are features of serving size information on food labels except

Approximately how many milliliters constitute a fluid ounce?

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

An Overview of Nutrition

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

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

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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