Question 1

Define the term lifestyle disease . Describe how an individual can play a major part in preventing this kind of disease.

Accepted Answer

Lifestyle diseases, including some forms

Question 2

Match between columns
                        Premises: AI
nutrient dense
adequacy
EER
variety
requirement
UL
phytochemical
balance
antioxidant nutrients
EAR
RDA
DRI
calorie control
moderation
AMDR
exchange lists

Accepted Answer

The Answer of the average calorie intake that is predicted is...

Question 3

Vignette #2 Julia and David are new parents of a 13-year-old girl, Zoe. They want to make sure they are feeding her the most nutritious diet possible. Julia makes an appointment with a registered dietitian at Zoe's pediatrician's office. David's first question is "Can you help us figure out what foods to feed Zoe that will prevent chronic diseases in her future?" Julia seems concerned about how to make sure Zoe gets enough essential nutrients. Imagine you are the dietitian. Using the Dietary Guidelines for Americans and the MyPlate tool, answer the following questions.
You show Julia and David the MyPlate graphic. What important principle can you best demonstrate to them using this graphic?

Accepted Answer

A)  adequacy-include at least four different foods on your plate at each meal 
B)  proportionality-fill at least half your plate with fruits and vegetables 
C)  food safety-avoid mixing dairy foods with other foods on your plate 
D)  moderation-limit added sugars and solid fats on your plate 
E)  calorie control-avoid empty calories on your plate 
A)  adequacy-include at least four different foods on your plate at each meal 
B)  proportionality-fill at least half your plate with fruits and vegetables 
C)  food safety-avoid mixing dairy foods with other foods on your plate 
D)  moderation-limit added sugars and solid fats on your plate 
E)  calorie control-avoid empty calories on your plate

Question 4

Which foods make up the majority of the Mediterranean diet?

Accepted Answer

A)  eggs, poultry, and fish 
B)  fruits, grains, and vegetables 
C)  cheese, yogurt, and fish 
D)  red meat, oil, and wine 
E)  poultry, cheese, and grains 
A)  eggs, poultry, and fish 
B)  fruits, grains, and vegetables 
C)  cheese, yogurt, and fish 
D)  red meat, oil, and wine 
E)  poultry, cheese, and grains

Question 5

The RDA (Recommended Dietary Allowances) for nutrients are generally ____.

Accepted Answer

A)  the maximum amounts that average people need 
B)  more than twice as high as anyone needs 
C)  designed to prevent deficiency diseases in half the population 
D)  designed to be adequate for almost all healthy people 
E)  the same for all ages for all nutrients 
A)  the maximum amounts that average people need 
B)  more than twice as high as anyone needs 
C)  designed to prevent deficiency diseases in half the population 
D)  designed to be adequate for almost all healthy people 
E)  the same for all ages for all nutrients

Question 6

According to MyPlate, fat from which source should be limited in the diet?

Accepted Answer

A)  fish 
B)  nuts 
C)  dairy products 
D)  vegetable oils 
E)  peanut butter 
A)  fish 
B)  nuts 
C)  dairy products 
D)  vegetable oils 
E)  peanut butter

Question 7

The concept of nutrient density is most helpful in achieving which principle of diet planning?

Accepted Answer

A)  variety 
B)  moderation 
C)  balance 
D)  adequacy 
E)  calorie control 
A)  variety 
B)  moderation 
C)  balance 
D)  adequacy 
E)  calorie control

Question 8

What food item lacks phytochemicals?

Accepted Answer

A)  skim milk 
B)  mushrooms 
C)  canned peas 
D)  mango 
E)  tomatoes 
A)  skim milk 
B)  mushrooms 
C)  canned peas 
D)  mango 
E)  tomatoes

Question 9

According to MyPlate guidelines, which food portion exceeds the equivalent of one ounce from the protein foods group?

Accepted Answer

A)  one egg 
B)  one-fourth cup cooked dry beans 
C)  three tablespoons peanut butter 
D)  one-half cup split pea soup 
E)  one ounce cooked poultry 
A)  one egg 
B)  one-fourth cup cooked dry beans 
C)  three tablespoons peanut butter 
D)  one-half cup split pea soup 
E)  one ounce cooked poultry

Question 10

According to MyPlate, one egg is equivalent to 1 ounce of cooked lean meat.

Accepted Answer

A) True 
 B)False

Question 11

The only vitamins that must appear on a food label are vitamins C and A.

Accepted Answer

A) True 
 B)False

Question 12

Valerie is eating lunch at the college cafeteria and is determined not to gain weight during her freshman year at college. She realizes that controlling portion sizes is the key. Which visual reference could she apply to estimate one cup of pasta?

Accepted Answer

A)  four thumbs together 
B)  the  palm of one hand 
C)  three clenched fists 
D)  two hands, cupped together 
E)  one hand, fingers spread 
A)  four thumbs together 
B)  the  palm of one hand 
C)  three clenched fists 
D)  two hands, cupped together 
E)  one hand, fingers spread

Question 13

Antioxidant nutrients are vitamins and minerals that react with oxygen, thereby protecting other compounds from damaging reactions involving oxygen.

Accepted Answer

A) True 
 B)False

Question 14

Bill is trying to eat healthier now that he is going to college. He takes a nutrition class and determines that his salt intake is very high from a diet analysis. Which characteristic of a healthy diet is Bill violating?

Accepted Answer

A)  adequacy 
B)  balance 
C)  moderation 
D)  variety 
E)  calorie control 
A)  adequacy 
B)  balance 
C)  moderation 
D)  variety 
E)  calorie control

Define the term lifestyle disease . Describe how an individual can play a major part in preventing this kind of disease.

Which foods make up the majority of the Mediterranean diet?

The RDA (Recommended Dietary Allowances) for nutrients are generally ____.

According to MyPlate, fat from which source should be limited in the diet?

The concept of nutrient density is most helpful in achieving which principle of diet planning?

What food item lacks phytochemicals?

According to MyPlate guidelines, which food portion exceeds the equivalent of one ounce from the protein foods group?

According to MyPlate, one egg is equivalent to 1 ounce of cooked lean meat.

The only vitamins that must appear on a food label are vitamins C and A.

Valerie is eating lunch at the college cafeteria and is determined not to gain weight during her freshman year at college. She realizes that controlling portion sizes is the key. Which visual reference could she apply to estimate one cup of pasta?

Antioxidant nutrients are vitamins and minerals that react with oxygen, thereby protecting other compounds from damaging reactions involving oxygen.

Bill is trying to eat healthier now that he is going to college. He takes a nutrition class and determines that his salt intake is very high from a diet analysis. Which characteristic of a healthy diet is Bill violating?

The Basics of Understanding Nutrition

Anatomy for Nutritions Sake

The Carbohydrates Sugar Starch and Fiber

The Lipids Fats and Oils

The Proteins and Amino Acids

The Vitamins a Functional Approach

The Minerals and Water a Functional Approach

Impact of Fluids and Beverages on Nutritional Health

Weight Management

Nutrition Physical Activity and Fitness

The Life Cycle Conception Through the Later Years

Food Safety and the Global Food Supply

Filters

Exam 2: The Pursuit of a Healthy Diet

Define the term lifestyle disease . Describe how an individual can play a major part in preventing this kind of disease.

Which foods make up the majority of the Mediterranean diet?

The RDA (Recommended Dietary Allowances) for nutrients are generally ____.

According to MyPlate, fat from which source should be limited in the diet?

The concept of nutrient density is most helpful in achieving which principle of diet planning?

What food item lacks phytochemicals?

According to MyPlate guidelines, which food portion exceeds the equivalent of one ounce from the protein foods group?

According to MyPlate, one egg is equivalent to 1 ounce of cooked lean meat.

The only vitamins that must appear on a food label are vitamins C and A.

Valerie is eating lunch at the college cafeteria and is determined not to gain weight during her freshman year at college. She realizes that controlling portion sizes is the key. Which visual reference could she apply to estimate one cup of pasta?

Antioxidant nutrients are vitamins and minerals that react with oxygen, thereby protecting other compounds from damaging reactions involving oxygen.

Bill is trying to eat healthier now that he is going to college. He takes a nutrition class and determines that his salt intake is very high from a diet analysis. Which characteristic of a healthy diet is Bill violating?

The Basics of Understanding Nutrition

Anatomy for Nutritions Sake

The Carbohydrates Sugar Starch and Fiber

The Lipids Fats and Oils

The Proteins and Amino Acids

The Vitamins a Functional Approach

The Minerals and Water a Functional Approach

Impact of Fluids and Beverages on Nutritional Health

Weight Management

Nutrition Physical Activity and Fitness

The Life Cycle Conception Through the Later Years

Food Safety and the Global Food Supply

Filters