Question 1

Which statement describes a feature of iron nutrition in vegetarians?

Accepted Answer

A)  Vegetarians adapt to absorbing iron more efficiently and decreasing iron losses. 
B)  Iron utilization is inhibited by the high zinc content in grains. 
C)  The absorption of iron is low owing to the high vitamin C intake. 
D)  More iron deficiency is found in vegetarians than in people eating a mixed diet. 
E)  There are no differences in iron intake or utilization in vegetarians. 
A)  Vegetarians adapt to absorbing iron more efficiently and decreasing iron losses. 
B)  Iron utilization is inhibited by the high zinc content in grains. 
C)  The absorption of iron is low owing to the high vitamin C intake. 
D)  More iron deficiency is found in vegetarians than in people eating a mixed diet. 
E)  There are no differences in iron intake or utilization in vegetarians.

Question 2

An eating pattern that includes milk and milk products, but excludes meat, poultry, seafood, and eggs from the diet, is known as:

Accepted Answer

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

Question 3

Food lists, formerly called "exchange lists," were originally developed for people with ____.

Accepted Answer

A)  diabetes 
B)  cancer 
C)  cardiovascular disease 
D)  life-threatening obesity 
E)  neurological impairments 
A)  diabetes 
B)  cancer 
C)  cardiovascular disease 
D)  life-threatening obesity 
E)  neurological impairments

Question 4

Which of these food labeling claims represents the highest level of significant scientific agreement?

Accepted Answer

A)  This cereal promotes a healthy heart. 
B)  This cereal supports heart health. 
C)  This product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers. 
D)  Very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim. 
E)  Anecdotal evidence demonstrates a clear relationship between consumption of this product and elimination of health risk factors. 
A)  This cereal promotes a healthy heart. 
B)  This cereal supports heart health. 
C)  This product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers. 
D)  Very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim. 
E)  Anecdotal evidence demonstrates a clear relationship between consumption of this product and elimination of health risk factors.

Question 5

Omega-3 fatty acids are commonly found in _____________.

Accepted Answer

A)  oils 
B)  crabs 
C)  peanuts 
D)  fatty fish 
E)  chicken 
A)  oils 
B)  crabs 
C)  peanuts 
D)  fatty fish 
E)  chicken

Question 6

What variety of protein foods are included in healthy eating patterns?

Accepted Answer

A)  milk, yogurt, cheese, and fortified beverages 
B)  seafood, lean meats, eggs, and soy products 
C)  whole grains 
D)  oils 
E)  a variety of vegetables-dark green, red and orange-and beans and peas 
A)  milk, yogurt, cheese, and fortified beverages 
B)  seafood, lean meats, eggs, and soy products 
C)  whole grains 
D)  oils 
E)  a variety of vegetables-dark green, red and orange-and beans and peas

Question 7

The most highly fortified foods on the market are ____.

Accepted Answer

A)  frozen dinners 
B)  imitation foods 
C)  enriched breads 
D)  ready-to-eat breakfast cereals 
E)  canned fruits and vegetables 
A)  frozen dinners 
B)  imitation foods 
C)  enriched breads 
D)  ready-to-eat breakfast cereals 
E)  canned fruits and vegetables

Question 8

Which one of these nutrients must be used to enrich grains?

Accepted Answer

A)  zinc 
B)  folate 
C)  protein 
D)  calcium 
E)  sodium 
A)  zinc 
B)  folate 
C)  protein 
D)  calcium 
E)  sodium

Question 9

Why is it important to eat a variety of foods within the same food group from day to day?

Accepted Answer

Variety improves nutrient adequacy. Peop

Question 10

Textured vegetable protein is usually made from ____.

Accepted Answer

A)  soybeans 
B)  corn stalks 
C)  a variety of legumes 
D)  cruciferous vegetables 
E)  dark green, red, and orange vegetables 
A)  soybeans 
B)  corn stalks 
C)  a variety of legumes 
D)  cruciferous vegetables 
E)  dark green, red, and orange vegetables

Question 11

A popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals is ________.

Accepted Answer

A)  empty-kcalorie foods 
B)  variety 
C)  moderate foods 
D)  kcalorie control 
E)  sustainable diets 
A)  empty-kcalorie foods 
B)  variety 
C)  moderate foods 
D)  kcalorie control 
E)  sustainable diets

Question 12

In the MyPlate icon, which food group is shown separate from the plate?

Accepted Answer

A)  fat 
B)  dairy 
C)  carbohydrate 
D)  micronutrients 
E)  protein 
A)  fat 
B)  dairy 
C)  carbohydrate 
D)  micronutrients 
E)  protein

Question 13

Fruits contribute ______ when consumed.

Accepted Answer

A)  vitamin K 
B)  vitamin E 
C)  magnesium 
D)  folate 
E)  vitamin D 
A)  vitamin K 
B)  vitamin E 
C)  magnesium 
D)  folate 
E)  vitamin D

Question 14

Other than the Nutrition Facts panel, what other information on the food label can help consumers identify healthier food choices?

Accepted Answer

The Ingredient List: All packaged foods

Question 15

Which recommendation is part of the 2015-2020 Dietary Guidelines for Americans ?

Accepted Answer

A)  Limit kcalories from added sugars and saturated fats. 
B)  Limit protein intake. 
C)  Lower iron intake. 
D)  Reduce seafood consumption. 
E)  Become vegetarian. 
A)  Limit kcalories from added sugars and saturated fats. 
B)  Limit protein intake. 
C)  Lower iron intake. 
D)  Reduce seafood consumption. 
E)  Become vegetarian.

Question 16

The patterns of eating that promote health and provide food security for the present population and for future generations is called "_______."

Accepted Answer

A)  sustainable diets 
B)  balance 
C)  adequacy 
D)  nutrient profiling 
E)  moderation 
A)  sustainable diets 
B)  balance 
C)  adequacy 
D)  nutrient profiling 
E)  moderation

Question 17

How much fruit juice (100%) is equivalent to 1 cup of fresh fruit?

Accepted Answer

A)  1/4 cup 
B)  1/2 cup 
C)  1 cup 
D)  1½ cups 
E)  2 cups 
A)  1/4 cup 
B)  1/2 cup 
C)  1 cup 
D)  1½ cups 
E)  2 cups

Question 18

What is the first guideline from The 2015-2020 Dietary Guidelines for Americans that encourages healthy eating patterns?

Accepted Answer

A)  All segments of our society have a role to play in supporting healthy choices. 
B)  Focusing on variety, nutrient density, and amounts helps a person meet nutrient needs within kcalorie limits. 
C)  Limit intake of added sugars, saturated fats, sodium, and alcoholic beverages. 
D)  Appropriate kcalorie levels support adequate nutrition, good health, and a healthy body weight throughout life. 
E)  People will need to make shifts in their food and beverage choices to achieve a healthy eating pattern. 
A)  All segments of our society have a role to play in supporting healthy choices. 
B)  Focusing on variety, nutrient density, and amounts helps a person meet nutrient needs within kcalorie limits. 
C)  Limit intake of added sugars, saturated fats, sodium, and alcoholic beverages. 
D)  Appropriate kcalorie levels support adequate nutrition, good health, and a healthy body weight throughout life. 
E)  People will need to make shifts in their food and beverage choices to achieve a healthy eating pattern.

Question 19

By law, what mineral must be added to refined flours during the enrichment process?

Accepted Answer

A)  iron 
B)  iodine 
C)  calcium 
D)  magnesium 
E)  copper 
A)  iron 
B)  iodine 
C)  calcium 
D)  magnesium 
E)  copper

Question 20

The diet-planning principle that ensures that a diet provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called "____."

Accepted Answer

A)  variety 
B)  adequacy 
C)  moderation 
D)  kcalorie control 
E)  nutrient density 
A)  variety 
B)  adequacy 
C)  moderation 
D)  kcalorie control 
E)  nutrient density

Exam 2: Planning a Healthy Diet

Which statement describes a feature of iron nutrition in vegetarians?

An eating pattern that includes milk and milk products, but excludes meat, poultry, seafood, and eggs from the diet, is known as:

Food lists, formerly called "exchange lists," were originally developed for people with ____.

Which of these food labeling claims represents the highest level of significant scientific agreement?

Omega-3 fatty acids are commonly found in _____________.

What variety of protein foods are included in healthy eating patterns?

The most highly fortified foods on the market are ____.

Which one of these nutrients must be used to enrich grains?

Why is it important to eat a variety of foods within the same food group from day to day?

Textured vegetable protein is usually made from ____.

A popular term used to denote foods that contribute energy but lack protein, vitamins, and minerals is ________.

In the MyPlate icon, which food group is shown separate from the plate?

Fruits contribute ______ when consumed.

Other than the Nutrition Facts panel, what other information on the food label can help consumers identify healthier food choices?

Which recommendation is part of the 2015-2020 Dietary Guidelines for Americans ?

The patterns of eating that promote health and provide food security for the present population and for future generations is called "_______."

How much fruit juice (100%) is equivalent to 1 cup of fresh fruit?

What is the first guideline from The 2015-2020 Dietary Guidelines for Americans that encourages healthy eating patterns?

By law, what mineral must be added to refined flours during the enrichment process?

The diet-planning principle that ensures that a diet provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called "____."

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

Filters