Exam 2: Planning a Healthy Diet

List and discuss the health benefits of a vegetarian diet.

In vegetarians, the RDA is higher for ____.

Solid fats are not usually liquid at room temperature; they are commonly found in most foods and derived from animals and vegetable oils that have been ________________.

The educational tool developed by the government to remind consumers to make healthy food choices is known as ____________________.

According to the FDA, a food label that reads "improves memory" is an example of a ____.

Statements that characterize the relationship between a nutrient or other substance in a food and its role in the body is known as:

According to updated nutrition labeling laws, the content of which of these two minerals must be listed on the Nutrition Facts panel?

To calculate the nutrient density of a food item, divide the ____________________ by the ____________________.

____________________ refers to a measure of the nutrients a food provides relative to the energy it provides.

Which of the following typically contain more saturated and trans fats than most oils?

Which food items are consumed in the diet of a lactovegetarian?

Within the USDA Food Patterns, in which food group do legumes belong?

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

What are added to foods during processing, preparation, or at the table?

The ____________________ is the seed that grows into a wheat plant, so it is especially rich in vitamins and minerals to support new life.

The kcalories remaining in a person's energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day are called ____________________ kcalories.

Which of the following products have all the nutrients and fiber found in the original grain?

Define processed, refined, enriched, fortified, and whole-grain .

Which guideline acknowledges that all segments of our society have a role to play in supporting healthy choices?

List the nutritional contributions of the five food groups in the USDA Food Patterns.