Question 1

The best way for a person to get all the essential nutrients and keep energy intake low is to:

Accepted Answer

A) limit the consumption of foods from the grains group 
B) follow a diet that includes only green vegetables 
C) follow a diet rich in dairy products 
D) choose foods with a high nutrient density from each food group 
E) eat only unprocessed foods 
A) limit the consumption of foods from the grains group 
B) follow a diet that includes only green vegetables 
C) follow a diet rich in dairy products 
D) choose foods with a high nutrient density from each food group 
E) eat only unprocessed foods

Question 2

A major guideline for healthy people is to limit their calorie intake and consume more and varied selections of _____.

Accepted Answer

A) red meats 
B) refined grains 
C) full-fat milk or milk products 
D) naturally sweetened beverages 
E) fruits and vegetables 
A) red meats 
B) refined grains 
C) full-fat milk or milk products 
D) naturally sweetened beverages 
E) fruits and vegetables

Question 3

Which of the following contains about 10,000 different phytochemicals?

Accepted Answer

A) Broccoli sprouts 
B) Moong sprouts 
C) Yogurt 
D) Vegetable oils 
E) Eggs 
A) Broccoli sprouts 
B) Moong sprouts 
C) Yogurt 
D) Vegetable oils 
E) Eggs

Question 4

Which of the following foods do not fit into any of the major food groups in the USDA Eating Patterns?

Accepted Answer

A) Yogurt, buttermilk, and cheese 
B) Fish, peanuts, and ready-to-eat cereal 
C) Stick margarine, gravy, and jelly 
D) Eggs, olives, and avocados 
E) White bread, whole-grain pasta, and rice 
A) Yogurt, buttermilk, and cheese 
B) Fish, peanuts, and ready-to-eat cereal 
C) Stick margarine, gravy, and jelly 
D) Eggs, olives, and avocados 
E) White bread, whole-grain pasta, and rice

Question 5

Which of the following is set upon the scientific basis formed by the Estimated Average Requirements (EAR)?

Accepted Answer

A) Recommended Dietary Allowances (RD
A)  
B) Adequate Intakes (AI) 
C) Estimated Energy Requirements (EER) 
D) Tolerable Upper Intake Levels (UL) 
E) Acceptable Micronutrient Distribution Ranges (AMDR) 
A) Recommended Dietary Allowances (RD
A)  
B) Adequate Intakes (AI) 
C) Estimated Energy Requirements (EER) 
D) Tolerable Upper Intake Levels (UL) 
E) Acceptable Micronutrient Distribution Ranges (AMDR)

Question 6

"Diets low in sodium may reduce the risk of high blood pressure" is an example of a health claim allowed on a food label and is reliable because the FDA has substantial scientific support for the claim.

Accepted Answer

A) True 
 B)False

Question 7

Identify a similarity between the USDA Eating Patterns and the Food Lists for Diabetes and Weight Management.

Accepted Answer

A) Both group starchy vegetables with grains. 
B) Both can be used by healthy people. 
C) Both sort foods based on their protein content. 
D) Both include tea and spices with proteins. 
E) Both group cheese with milk. 
A) Both group starchy vegetables with grains. 
B) Both can be used by healthy people. 
C) Both sort foods based on their protein content. 
D) Both include tea and spices with proteins. 
E) Both group cheese with milk.

Question 8

Which of the following statements is true of the Daily Values?

Accepted Answer

A) The Daily Values are U.S. standards used on food labels. 
B) The Daily Values are levels that provide the toxicity range for most nutrients. 
C) The Daily Values are a better way of determining the nutrient goals of individuals. 
D) The Daily Values are specific for age or gender. 
E) The Daily Values are expressed as a percentage of the total protein content. 
A) The Daily Values are U.S. standards used on food labels. 
B) The Daily Values are levels that provide the toxicity range for most nutrients. 
C) The Daily Values are a better way of determining the nutrient goals of individuals. 
D) The Daily Values are specific for age or gender. 
E) The Daily Values are expressed as a percentage of the total protein content.

Question 9

According to the USDA Eating Patterns, 1 cup cooked kidney beans can be substituted with _____ to meet the same nutritional requirement.

Accepted Answer

A) 1 cup 100 percent fruit juice 
B) 1 canned fruit 
C) 1½ cup vegetable juice 
D) 2 cups raw kale 
E) 4 slices of bread 
A) 1 cup 100 percent fruit juice 
B) 1 canned fruit 
C) 1½ cup vegetable juice 
D) 2 cups raw kale 
E) 4 slices of bread

Question 10

Identify a characteristic of the Dietary Reference Intakes (DRI).

Accepted Answer

A) The values reflect daily intakes to be achieved on average, over time. 
B) The values are based on ancient scientific knowledge. 
C) The values are intended to ensure minimum requirements. 
D) The values are specifically intended for pregnant women. 
E) The values are based on the concepts of accuracy and no risk. 
A) The values reflect daily intakes to be achieved on average, over time. 
B) The values are based on ancient scientific knowledge. 
C) The values are intended to ensure minimum requirements. 
D) The values are specifically intended for pregnant women. 
E) The values are based on the concepts of accuracy and no risk.

Question 11

A person is trying to follow the best diet to reduce the risk of developing chronic disease. She wants to make sure that she consumes adequate nutrients in the best proportions from the foods she selects. Which would be the best Dietary Reference Intakes (DRI)standards for her to use to ensure she has the best energy nutrient intakes to reduce chronic disease risk?

Accepted Answer

A) Recommended Dietary Allowances (RD
A)  
B) Adequate Intakes (AI) 
C) Acceptable Macronutrient Distribution Ranges (AMDR) 
D) Daily Values (DV) 
E) Estimated Average Requirements (EAR) 
A) Recommended Dietary Allowances (RD
A)  
B) Adequate Intakes (AI) 
C) Acceptable Macronutrient Distribution Ranges (AMDR) 
D) Daily Values (DV) 
E) Estimated Average Requirements (EAR)

Question 12

One of the major disadvantages of the USDA Eating Patterns is that they cannot be adapted to other national and cultural cuisines.

Accepted Answer

A) True 
 B)False

Question 13

Varying food choices among and within food groups in the USDA Eating Patterns helps ensure adequate nutrient intakes and protects against consuming large amounts of toxins or contaminants from any one food.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following is a characteristic of Daily Values?

Accepted Answer

A) They provide nutrient values for different categories of people. 
B) They are ideal for comparisons among different packaged foods. 
C) They provide nutrient intake goals for individuals. 
D) They provide information on all nutrients. 
E) They are calculated based on a 1,500-calorie diet. 
A) They provide nutrient values for different categories of people. 
B) They are ideal for comparisons among different packaged foods. 
C) They provide nutrient intake goals for individuals. 
D) They provide information on all nutrients. 
E) They are calculated based on a 1,500-calorie diet.

Question 15

Which of the following foods falls into the protein food group of the USDA Eating Patterns?

Accepted Answer

A) Bread 
B) Fried rice 
C) Vegetable oil 
D) Seafood 
E) Popcorn 
A) Bread 
B) Fried rice 
C) Vegetable oil 
D) Seafood 
E) Popcorn

Question 16

The Dietary Guidelines for Americans recommend all of the following except :

Accepted Answer

A) consuming less than 10 percent of calories per day from saturated fats 
B) consuming less than 2,300 mg per day of sodium 
C) increasing the proportion of trans fats in the diet 
D) limiting the consumption of added sugars 
E) consuming alcohol in moderation 
A) consuming less than 10 percent of calories per day from saturated fats 
B) consuming less than 2,300 mg per day of sodium 
C) increasing the proportion of trans fats in the diet 
D) limiting the consumption of added sugars 
E) consuming alcohol in moderation

Question 17

The Dietary Reference Intakes (DRI)committee recommends a diet that provides _____ percent of its calories from carbohydrate.

Accepted Answer

A) 10-35 
B) 20-35 
C) 45-65 
D) 50-70 
E) 75-80 
A) 10-35 
B) 20-35 
C) 45-65 
D) 50-70 
E) 75-80

Question 18

You are presenting to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. During your presentation, what would you emphasize?

Accepted Answer

A) Converting the values present in grams to kilograms 
B) Comparing similar food products based on nutrient components 
C) Understanding the terms used on food labels 
D) Converting the values present in grams to kilograms and comparing similar food products based on nutrient components 
E) Comparing similar food products based on nutrient components and understanding the terms used on food labels 
A) Converting the values present in grams to kilograms 
B) Comparing similar food products based on nutrient components 
C) Understanding the terms used on food labels 
D) Converting the values present in grams to kilograms and comparing similar food products based on nutrient components 
E) Comparing similar food products based on nutrient components and understanding the terms used on food labels

Question 19

Which of the following foods does not fall under the major food groups of the Healthy U.S.-Style Eating Pattern at the 2,000-calorie level ?

Accepted Answer

A) Refined starch 
B) Legumes 
C) Seafood 
D) Soy products 
E) Eggs 
A) Refined starch 
B) Legumes 
C) Seafood 
D) Soy products 
E) Eggs

Question 20

Identify the specific advantages of the Food Lists for Diabetes and Weight Management.

Accepted Answer

The Food Lists for Diabetes and Weight M

The best way for a person to get all the essential nutrients and keep energy intake low is to:

A major guideline for healthy people is to limit their calorie intake and consume more and varied selections of _____.

Which of the following contains about 10,000 different phytochemicals?

Which of the following foods do not fit into any of the major food groups in the USDA Eating Patterns?

Which of the following is set upon the scientific basis formed by the Estimated Average Requirements (EAR)?

"Diets low in sodium may reduce the risk of high blood pressure" is an example of a health claim allowed on a food label and is reliable because the FDA has substantial scientific support for the claim.

Identify a similarity between the USDA Eating Patterns and the Food Lists for Diabetes and Weight Management.

Which of the following statements is true of the Daily Values?

According to the USDA Eating Patterns, 1 cup cooked kidney beans can be substituted with _____ to meet the same nutritional requirement.

Identify a characteristic of the Dietary Reference Intakes (DRI).

One of the major disadvantages of the USDA Eating Patterns is that they cannot be adapted to other national and cultural cuisines.

Varying food choices among and within food groups in the USDA Eating Patterns helps ensure adequate nutrient intakes and protects against consuming large amounts of toxins or contaminants from any one food.

Which of the following is a characteristic of Daily Values?

Which of the following foods falls into the protein food group of the USDA Eating Patterns?

The Dietary Guidelines for Americans recommend all of the following except :

The Dietary Reference Intakes (DRI)committee recommends a diet that provides _____ percent of its calories from carbohydrate.

You are presenting to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. During your presentation, what would you emphasize?

Which of the following foods does not fall under the major food groups of the Healthy U.S.-Style Eating Pattern at the 2,000-calorie level ?

Identify the specific advantages of the Food Lists for Diabetes and Weight Management.

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Nutrition and Chronic Diseases

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters

Exam 2: Nutrition Tools: Standards and Guidelines

The best way for a person to get all the essential nutrients and keep energy intake low is to:

A major guideline for healthy people is to limit their calorie intake and consume more and varied selections of _____.

Which of the following contains about 10,000 different phytochemicals?

Which of the following foods do not fit into any of the major food groups in the USDA Eating Patterns?

Which of the following is set upon the scientific basis formed by the Estimated Average Requirements (EAR)?

"Diets low in sodium may reduce the risk of high blood pressure" is an example of a health claim allowed on a food label and is reliable because the FDA has substantial scientific support for the claim.

Identify a similarity between the USDA Eating Patterns and the Food Lists for Diabetes and Weight Management.

Which of the following statements is true of the Daily Values?

According to the USDA Eating Patterns, 1 cup cooked kidney beans can be substituted with _____ to meet the same nutritional requirement.

Identify a characteristic of the Dietary Reference Intakes (DRI).

One of the major disadvantages of the USDA Eating Patterns is that they cannot be adapted to other national and cultural cuisines.

Varying food choices among and within food groups in the USDA Eating Patterns helps ensure adequate nutrient intakes and protects against consuming large amounts of toxins or contaminants from any one food.

Which of the following is a characteristic of Daily Values?

Which of the following foods falls into the protein food group of the USDA Eating Patterns?

The Dietary Guidelines for Americans recommend all of the following except :

The Dietary Reference Intakes (DRI)committee recommends a diet that provides _____ percent of its calories from carbohydrate.

You are presenting to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. During your presentation, what would you emphasize?

Which of the following foods does not fall under the major food groups of the Healthy U.S.-Style Eating Pattern at the 2,000-calorie level ?

Identify the specific advantages of the Food Lists for Diabetes and Weight Management.

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Performance Nutrition

Nutrition and Chronic Diseases

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Future of Food

Filters