Question 1

What is textured vegetable protein and how is it used in nutrition? ​

Accepted Answer

Textured vegetable protein is p rocessed

Question 2

What is a feature of the exchange list system? ​

Accepted Answer

A) ​F oods are grouped according to their source. 
B) ​A dequate intakes of minerals and vitamins are virtually guaranteed. 
C) ​A  fat portion provides about twice the energy as a carbohydrate portion. 
D) ​A ll foods are grouped according to their content of carbohydrate, protein, and fats. 
A) ​F oods are grouped according to their source. 
B) ​A dequate intakes of minerals and vitamins are virtually guaranteed. 
C) ​A  fat portion provides about twice the energy as a carbohydrate portion. 
D) ​A ll foods are grouped according to their content of carbohydrate, protein, and fats.

Question 3

Which nutrient is used as enrichment for grains? ​

Accepted Answer

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

Question 4

What best describes iron nutrition in vegetarians? ​

Accepted Answer

A) The iron RDA for vegetarians is higher than for others. 
B) Iron utilization is inhibited by the high zinc content in grains. 
C) The absorption of iron is low due to the high vitamin C intake. 
D) More iron deficiency is found in vegetarians than in people eating a mixed diet. 
A) The iron RDA for vegetarians is higher than for others. 
B) Iron utilization is inhibited by the high zinc content in grains. 
C) The absorption of iron is low due to the high vitamin C intake. 
D) More iron deficiency is found in vegetarians than in people eating a mixed diet.

Question 5

Matt is drinking a cup of orange juice that has been fortified with calcium. One cup of orange juice contains 100 kcal and has 250 mg of calcium. What is the nutrient density of this orange juice per kcalorie? ​

Accepted Answer

A) 2.5 milligrams per kcalorie 
B) ​3.5  milligrams per kcalorie 
C) 25 milligrams per kcalorie 
D) ​3 5 milligrams per kcalorie 
A) 2.5 milligrams per kcalorie 
B) ​3.5  milligrams per kcalorie 
C) 25 milligrams per kcalorie 
D) ​3 5 milligrams per kcalorie

Question 6

Match between columns
                        Premises: condition that is less commonly associated with a vegetarian diet

Accepted Answer

The Answer of 1 cup and omega-3 fatty acids and is...

Question 7

What statement best describes the vitamin D status of vegetarians? ​

Accepted Answer

A) The requirement for vitamin D is small and it only comes from animal proteins. 
B) Vegetarians are at risk of vitamin D deficiency when they do not drink milk. 
C) Vegetarians are not usually deficient in vitamin D, but vegan dieters are. 
D) The vitamin D status of vegetarians is similar to that of nonvegetarians. 
A) The requirement for vitamin D is small and it only comes from animal proteins. 
B) Vegetarians are at risk of vitamin D deficiency when they do not drink milk. 
C) Vegetarians are not usually deficient in vitamin D, but vegan dieters are. 
D) The vitamin D status of vegetarians is similar to that of nonvegetarians.

Question 8

What dietary factor, which is less frequently found in a vegetarian diet, contributes the most to heart disease? ​

Accepted Answer

A) added sugars 
B) sodium 
C) saturated fat 
D) alcohol 
A) added sugars 
B) sodium 
C) saturated fat 
D) alcohol

Question 9

Match between columns
                        Premises: number of major food groups

Accepted Answer

The Answer of 65 and  b ran and  is...

Question 10

On a food label, the "% Daily Value" table compares key nutrients per serving for a person consuming how many kcalories daily?

Accepted Answer

A) 1,500 
B) ​2,000 
C) ​2,500 
D) ​3,000 
A) 1,500 
B) ​2,000 
C) ​2,500 
D) ​3,000

Question 11

Match between columns
                        Premises: nutrient added in grain-enrichment process

Accepted Answer

The Answer of  b ran and 65 and  is...

Question 12

Match between columns
                        Premises: nutrients provided by flaxseed or walnuts if fatty fish is not part of the diet

Accepted Answer

The Answer of 40 and FDA and vitamin BS1U1B112S1U1B0 and is...

Question 13

What are the principles of diet planning? ​

Accepted Answer

A) abundance, B vitamins, kcalories, diet control, minerals, and variety 
B) abundance, balance, conservative, diversity, moderation, and vitamins 
C) adequacy, bone development, correction, vitamin density, master, and variety 
D) adequacy, balance, kcalorie control, nutrient density, moderation, and variety 
A) abundance, B vitamins, kcalories, diet control, minerals, and variety 
B) abundance, balance, conservative, diversity, moderation, and vitamins 
C) adequacy, bone development, correction, vitamin density, master, and variety 
D) adequacy, balance, kcalorie control, nutrient density, moderation, and variety

Question 14

What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it? ​

Accepted Answer

A) faux food 
B) pseudo food 
C) imitation food 
D) food substitute 
A) faux food 
B) pseudo food 
C) imitation food 
D) food substitute

Question 15

To maintain the voluntary status of front-of-package labels, major food industry associations have created a standardized presentation of nutrient information called ____. ​

Accepted Answer

A) Label It 
B) Facts Up Front 
C) To Your Health 
D) Quick Guidelines 
A) Label It 
B) Facts Up Front 
C) To Your Health 
D) Quick Guidelines

Question 16

Jamie is a vegetarian who is planning a healthy diet according to the USDA Food Patterns. Which protein foods would be the best nutrient choices for one day?

Accepted Answer

A) 2 pieces of bacon, ½ can tuna, 2 pieces of bread 
B) ½ c pinto beans, ½ c tofu, 2 tbs peanut butter 
C) ½  c black beans, 2 tbs peanut butter, 1 c spinach 
D) 1 skinless chicken breast, 2 egg whites, meal replacement bar 
A) 2 pieces of bacon, ½ can tuna, 2 pieces of bread 
B) ½ c pinto beans, ½ c tofu, 2 tbs peanut butter 
C) ½  c black beans, 2 tbs peanut butter, 1 c spinach 
D) 1 skinless chicken breast, 2 egg whites, meal replacement bar

Question 17

Tempeh is made from ____. ​

Accepted Answer

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

Question 18

Match between columns
                        Premises: nutrient that may be added in soy milk fortification process

Accepted Answer

The Answer of  g reen peas and  v is...

Question 19

MyPlate was created to ____. ​

Accepted Answer

A) illustrate the five food groups 
B) reinforce the MyPyramid concept 
C) reinforce the Healthy Eating Index 
D) encourage eating more meals at home 
A) illustrate the five food groups 
B) reinforce the MyPyramid concept 
C) reinforce the Healthy Eating Index 
D) encourage eating more meals at home

Question 20

A meat described as "prime cut" means that it ____. ​

Accepted Answer

A) has an extended shelf life 
B) usually carries a high price 
C) is served only in restaurants 
D) is higher in fat than other cuts of meat 
A) has an extended shelf life 
B) usually carries a high price 
C) is served only in restaurants 
D) is higher in fat than other cuts of meat

Exam 2: Planning a Healthy Diet

What is textured vegetable protein and how is it used in nutrition? ​

What is a feature of the exchange list system? ​

Which nutrient is used as enrichment for grains? ​

What best describes iron nutrition in vegetarians? ​

Matt is drinking a cup of orange juice that has been fortified with calcium. One cup of orange juice contains 100 kcal and has 250 mg of calcium. What is the nutrient density of this orange juice per kcalorie? ​

What statement best describes the vitamin D status of vegetarians? ​

What dietary factor, which is less frequently found in a vegetarian diet, contributes the most to heart disease? ​

On a food label, the "% Daily Value" table compares key nutrients per serving for a person consuming how many kcalories daily?

What are the principles of diet planning? ​

What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it? ​

To maintain the voluntary status of front-of-package labels, major food industry associations have created a standardized presentation of nutrient information called ____. ​

Jamie is a vegetarian who is planning a healthy diet according to the USDA Food Patterns. Which protein foods would be the best nutrient choices for one day?

Tempeh is made from ____. ​

MyPlate was created to ____. ​

A meat described as "prime cut" means that it ____. ​

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

What is textured vegetable protein and how is it used in nutrition?

What is a feature of the exchange list system?

Which nutrient is used as enrichment for grains?

What best describes iron nutrition in vegetarians?

Matt is drinking a cup of orange juice that has been fortified with calcium. One cup of orange juice contains 100 kcal and has 250 mg of calcium. What is the nutrient density of this orange juice per kcalorie?

What statement best describes the vitamin D status of vegetarians?

What dietary factor, which is less frequently found in a vegetarian diet, contributes the most to heart disease?

What are the principles of diet planning?

What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

To maintain the voluntary status of front-of-package labels, major food industry associations have created a standardized presentation of nutrient information called ____.

Tempeh is made from ____.

MyPlate was created to ____.

A meat described as "prime cut" means that it ____.