Question 1

On a food label, the "% Daily Value" table compares key nutrients per serving for a person consuming how many kcalories daily?

Accepted Answer

A) 1500 
B) 2000 
C) 2500 
D) 3000 
A) 1500 
B) 2000 
C) 2500 
D) 3000

Question 2

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 3

Consider the following menu from the point of view of the USDA Food Guide.   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 4

Which of the following are allowed in the diet of a lactovegetarian?

Accepted Answer

A) Plant foods only 
B) Eggs and plant foods only 
C) Meat, eggs, and plant foods only 
D) Milk products and plant foods only 
A) Plant foods only 
B) Eggs and plant foods only 
C) Meat, eggs, and plant foods only 
D) Milk products and plant foods only

Question 5

Which of the following is not the same as fat-free milk?

Accepted Answer

A) Skim milk 
B) No-fat milk 
C) 1% milk 
D) Non-fat milk 
A) Skim milk 
B) No-fat milk 
C) 1% milk 
D) Non-fat milk

Question 6

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 7

Which of the following is not a feature of a food group plan?

Accepted Answer

A) Defines serving equivalents 
B) Considered a tool for diet planning 
C) Sorts foods of similar water content 
D) Specifies the number of servings from each group 
A) Defines serving equivalents 
B) Considered a tool for diet planning 
C) Sorts foods of similar water content 
D) Specifies the number of servings from each group

Question 8

Which of the following foods could help meet the iron needs of vegetarians who consume dairy?

Accepted Answer

A) Coconut 
B) Legumes 
C) Skim milk 
D) Potato salad 
A) Coconut 
B) Legumes 
C) Skim milk 
D) Potato salad

Question 9

Which of the following is a characteristic of food serving sizes?

Accepted Answer

A) Serving sizes for most foods have not yet been established by the FDA 
B) The serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces 
C) Serving sizes on food labels are not always the same as those of the USDA Food Guide 
D) Serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both 
A) Serving sizes for most foods have not yet been established by the FDA 
B) The serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces 
C) Serving sizes on food labels are not always the same as those of the USDA Food Guide 
D) Serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both

Question 10

Which of the following foods qualifies as a "good source" of calcium?

Accepted Answer

A) Cheese with 50 g of calcium 
B) Yogurt with 150 mg of calcium 
C) Ice cream with 90 mg calcium 
D) Whole milk with 300 mg of calcium 
A) Cheese with 50 g of calcium 
B) Yogurt with 150 mg of calcium 
C) Ice cream with 90 mg calcium 
D) Whole milk with 300 mg of calcium

Question 11

Which of the following is not descriptive of MyPyramid?

Accepted Answer

A) An education tool that illustrates the concepts of the Dietary Guidelines and USDA Food Guide 
B) A graphic image designed to encourage consumers to make healthy food and physical activity choices every day 
C) A multi-colored pyramid that illustrates variety, with each color representative of the five food groups, plus one for oils 
D) A broad-based figure that conveys the message that grains should be abundant and form the foundation of a healthy diet 
A) An education tool that illustrates the concepts of the Dietary Guidelines and USDA Food Guide 
B) A graphic image designed to encourage consumers to make healthy food and physical activity choices every day 
C) A multi-colored pyramid that illustrates variety, with each color representative of the five food groups, plus one for oils 
D) A broad-based figure that conveys the message that grains should be abundant and form the foundation of a healthy diet

Question 12

What is the assessment tool designed to measure how well a diet meets the recommendations of the Dietary Guidelines and MyPyramid?

Accepted Answer

A) Healthy Eating Index 
B) Supplemental Nutrition Assistance Program 
C) Dietitian's Comparative Effectiveness Plan 
D) U.S.Public Health Nutrient Assessment Barometer 
A) Healthy Eating Index 
B) Supplemental Nutrition Assistance Program 
C) Dietitian's Comparative Effectiveness Plan 
D) U.S.Public Health Nutrient Assessment Barometer

Question 13

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 14

The addition of calcium to some orange juice products by food manufacturers is most properly termed nutrient

Accepted Answer

A) enrichment. 
B) restoration. 
C) fortification. 
D) mineralization. 
A) enrichment. 
B) restoration. 
C) fortification. 
D) mineralization.

Question 15

A cup of fresh blueberries is about the size of a

Accepted Answer

A) golf ball. 
B) baseball. 
C) grapefruit. 
D) marshmallow. 
A) golf ball. 
B) baseball. 
C) grapefruit. 
D) marshmallow.

Question 16

The enrichment of grain products in the United States was initiated in the

Accepted Answer

A) 1840s. 
B) 1890s. 
C) 1940s. 
D) 1990s. 
A) 1840s. 
B) 1890s. 
C) 1940s. 
D) 1990s.

Question 17

Which of the following is a characteristic of structure-function claims on food labels?

Accepted Answer

A) They are allowed only for unprocessed food 
B) They can be made without any FDA approval 
C) They must conform to guidelines of the "A" list of health claims 
D) They must state the name of the disease or symptom for which a benefit is claimed 
A) They are allowed only for unprocessed food 
B) They can be made without any FDA approval 
C) They must conform to guidelines of the "A" list of health claims 
D) They must state the name of the disease or symptom for which a benefit is claimed

Question 18

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 19

Which of the following is a feature of vitamin B12 nutrition in vegetarians?

Accepted Answer

A) Vitamin B12 in fortified cereals has low bioavailability 
B) Vegan mothers need only infrequent intake of vitamin B12-fortified cereals 
C) The vitamin B12 in fermented soy products may be present in inactive form 
D) Infants born to vegan mothers are resistant to the development of vitamin B12 deficiency 
A) Vitamin B12 in fortified cereals has low bioavailability 
B) Vegan mothers need only infrequent intake of vitamin B12-fortified cereals 
C) The vitamin B12 in fermented soy products may be present in inactive form 
D) Infants born to vegan mothers are resistant to the development of vitamin B12 deficiency

Question 20

The most highly fortified foods on the market are

Accepted Answer

A) frozen dinners. 
B) imitation foods. 
C) enriched breads. 
D) breakfast cereals. 
A) frozen dinners. 
B) imitation foods. 
C) enriched breads. 
D) breakfast cereals.

Exam 2: Planning a Healthy Diet

On a food label, the "% Daily Value" table compares key nutrients per serving for a person consuming how many kcalories daily?

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

Consider the following menu from the point of view of the USDA Food Guide. Which of the following describes the nutritional value of the fruits and vegetables in this menu?

Which of the following are allowed in the diet of a lactovegetarian?

Which of the following is not the same as fat-free milk?

A meat described as "prime cut" means that it

Which of the following is not a feature of a food group plan?

Which of the following foods could help meet the iron needs of vegetarians who consume dairy?

Which of the following is a characteristic of food serving sizes?

Which of the following foods qualifies as a "good source" of calcium?

Which of the following is not descriptive of MyPyramid?

What is the assessment tool designed to measure how well a diet meets the recommendations of the Dietary Guidelines and MyPyramid?

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

The addition of calcium to some orange juice products by food manufacturers is most properly termed nutrient

A cup of fresh blueberries is about the size of a

The enrichment of grain products in the United States was initiated in the

Which of the following is a characteristic of structure-function claims on food labels?

By law, a serving size on beverage food labels is

Which of the following is a feature of vitamin B12 nutrition in vegetarians?

The most highly fortified foods on the market are

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

Filters

Which of the following is a feature of vitamin B₁₂ nutrition in vegetarians?