Question 1

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

Accepted Answer

A)  nutrient claim 
B)  health claim 
C)  weight reduction claim 
D)  structure-function claim 
E)  peer-reviewed research claim 
A)  nutrient claim 
B)  health claim 
C)  weight reduction claim 
D)  structure-function claim 
E)  peer-reviewed research claim

Question 2

Which of the following statements is correct about nonvegetarians?

Accepted Answer

A)  They easily obtain large quantities of nutrients including folate, vitamin C, and vitamin A. 
B)  They lack vitamin B12, vitamin D, and omega-3 fatty acids. 
C)  They tend to have higher intakes of plant proteins and fiber. 
D)  They lack protein, iron, zinc, and calcium. 
E)  They tend to have higher intakes of saturated fat. 
A)  They easily obtain large quantities of nutrients including folate, vitamin C, and vitamin A. 
B)  They lack vitamin B12, vitamin D, and omega-3 fatty acids. 
C)  They tend to have higher intakes of plant proteins and fiber. 
D)  They lack protein, iron, zinc, and calcium. 
E)  They tend to have higher intakes of saturated fat.

Question 3

What is a feature of the of the updated Nutrition Facts panel?

Accepted Answer

A)  Trans fat content is optional. 
B)  Saturated fat content must be listed. 
C)  The content of naturally present sugars is not required. 
D)  Soluble and insoluble fiber contents must be listed separately. 
E)  Unsaturated fats content must be listed. 
A)  Trans fat content is optional. 
B)  Saturated fat content must be listed. 
C)  The content of naturally present sugars is not required. 
D)  Soluble and insoluble fiber contents must be listed separately. 
E)  Unsaturated fats content must be listed.

Question 4

The plant foods called ____________________ contribute the same key nutrients-notably, protein, iron, and zinc-as meats, poultry, and seafood.

Accepted Answer

The answer of The plant foods called ____________________ contribute the...

Question 5

A philosophical eating pattern based on mostly plant foods such as whole grains, legumes, and vegetables, with small amounts of fish, fruits, nuts, and seeds, is known as a (an):

Accepted Answer

A)  omnivorous diet 
B)  macrobiotic diet 
C)  plant-based diets 
D)  lacto-ovo-vegetarian diet 
E)  lactovegetarian diet 
A)  omnivorous diet 
B)  macrobiotic diet 
C)  plant-based diets 
D)  lacto-ovo-vegetarian diet 
E)  lactovegetarian diet

Question 6

Vegan diets exclude what kind of products?

Accepted Answer

A)  seeds 
B)  all animal products 
C)  legumes 
D)  nuts 
E)  soy products 
A)  seeds 
B)  all animal products 
C)  legumes 
D)  nuts 
E)  soy products

Question 7

________________ can be added to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food.

Accepted Answer

A)  Refined flour 
B)  Enriched flour 
C)  Moderation 
D)  Whole grain flour 
E)  Fortified flour 
A)  Refined flour 
B)  Enriched flour 
C)  Moderation 
D)  Whole grain flour 
E)  Fortified flour

Question 8

Tempeh is made from ____.

Accepted Answer

A)  soybeans 
B)  any legume 
C)  fermented leafy vegetables 
D)  fermented yellow vegetables 
E)  wheat proteins 
A)  soybeans 
B)  any legume 
C)  fermented leafy vegetables 
D)  fermented yellow vegetables 
E)  wheat proteins

Question 9

The only original part remaining in refined-grain products is the ____.

Accepted Answer

A)  bran 
B)  husk 
C)  germ 
D)  endosperm 
E)  chaff 
A)  bran 
B)  husk 
C)  germ 
D)  endosperm 
E)  chaff

Question 10

Which seed grows into a mature wheat plant that is especially rich in vitamins and minerals?

Accepted Answer

A)  sesame 
B)  chia 
C)  bran 
D)  germ 
E)  poppy 
A)  sesame 
B)  chia 
C)  bran 
D)  germ 
E)  poppy

Question 11

Which vitamin is found only in animal-derived foods?

Accepted Answer

A)  vitamin E 
B)  vitamin C 
C)  vitamin B12 
D)  vitamin D 
E)  vitamin A 
A)  vitamin E 
B)  vitamin C 
C)  vitamin B12 
D)  vitamin D 
E)  vitamin A

Question 12

With food lists, to which group are olives assigned?

Accepted Answer

A)  fat 
B)  meat 
C)  carbohydrate 
D)  meat substitute 
E)  fruit 
A)  fat 
B)  meat 
C)  carbohydrate 
D)  meat substitute 
E)  fruit

Question 13

The federal mandate for enrichment of grain products in the United States was initiated in the ____.

Accepted Answer

A)  1880s 
B)  1900s 
C)  1920s 
D)  1940s 
E)  1960s 
A)  1880s 
B)  1900s 
C)  1920s 
D)  1940s 
E)  1960s

Question 14

On the updated Nutrition Facts panel, the content of which of these vitamins must be provided?

Accepted Answer

A)  vitamins A and C 
B)  vitamin D 
C)  thiamin and riboflavin 
D)  vitamin B6 and niacin 
E)  vitamins E and K 
A)  vitamins A and C 
B)  vitamin D 
C)  thiamin and riboflavin 
D)  vitamin B6 and niacin 
E)  vitamins E and K

Question 15

Describe the purpose and use of the USDA's MyPlate tool.

Accepted Answer

The USDA created MyPlate as an education

Question 16

What is a characteristic feature 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 can appear only on the Nutrition Facts panel. 
D)  They can state the name of a disease or symptom. 
E)  They must be based on peer-reviewed research. 
A)  They are allowed only for unprocessed food. 
B)  They can be made without any FDA approval. 
C)  They can appear only on the Nutrition Facts panel. 
D)  They can state the name of a disease or symptom. 
E)  They must be based on peer-reviewed research.

Question 17

A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (milligrams per kcalorie) of ____.

Accepted Answer

A)  0.25 
B)  0.4 
C)  2.5 
D)  4 
E)  25 
A)  0.25 
B)  0.4 
C)  2.5 
D)  4 
E)  25

Question 18

Ranking foods according to their overall nutrient composition is known as ____.

Accepted Answer

A)  biological value 
B)  nutrient profiling 
C)  the risk reduction score 
D)  the healthy eating index 
E)  compositional profiling 
A)  biological value 
B)  nutrient profiling 
C)  the risk reduction score 
D)  the healthy eating index 
E)  compositional profiling

Question 19

Which of the following food-label descriptions is this: "less than 2 milligrams of cholesterol per serving and 2 grams or less of saturated fat and trans-fat?"

Accepted Answer

A)  extra lean 
B)  fat and cholesterol 
C)  less fat 
D)  fat-free 
E)  lean 
A)  extra lean 
B)  fat and cholesterol 
C)  less fat 
D)  fat-free 
E)  lean

Question 20

Diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group are called ____________________ plans.

Accepted Answer

The answer of Diet-planning tools that sort foods into groups...

Exam 2: Planning a Healthy Diet

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

Which of the following statements is correct about nonvegetarians?

What is a feature of the of the updated Nutrition Facts panel?

The plant foods called ____________________ contribute the same key nutrients-notably, protein, iron, and zinc-as meats, poultry, and seafood.

A philosophical eating pattern based on mostly plant foods such as whole grains, legumes, and vegetables, with small amounts of fish, fruits, nuts, and seeds, is known as a (an):

Vegan diets exclude what kind of products?

________________ can be added to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food.

Tempeh is made from ____.

The only original part remaining in refined-grain products is the ____.

Which seed grows into a mature wheat plant that is especially rich in vitamins and minerals?

Which vitamin is found only in animal-derived foods?

With food lists, to which group are olives assigned?

The federal mandate for enrichment of grain products in the United States was initiated in the ____.

On the updated Nutrition Facts panel, the content of which of these vitamins must be provided?

Describe the purpose and use of the USDA's MyPlate tool.

What is a characteristic feature of structure-function claims on food labels?

A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (milligrams per kcalorie) of ____.

Ranking foods according to their overall nutrient composition is known as ____.

Which of the following food-label descriptions is this: "less than 2 milligrams of cholesterol per serving and 2 grams or less of saturated fat and trans-fat?"

Diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group are called ____________________ plans.

An Overview of Nutrition

Digestion, Absorption, and Transport

The Carbohydrates: Sugar, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

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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