Exam 2: Standards for Nutrient Intake

The "reference amount" is the amount of a food that people customarily consume per eating occasion and which is used by the U.S. Food and Drug Association in establishing the serving size in the Nutrition Facts label for that food.

An innovative, on-line tool designed by the U.S. Department of Agriculture to help consumers understand their energy, food, and nutrient requirements is known as __________.

In contrast to early indices of diet quality which tended to focus on preventing nutrient deficiency diseases, more recent indices tend to focus on the prevention of chronic disease.

A food's vitamin and mineral content relative to its energy content is known as __________.

Broccoli dipped in batter and deep-fat fried would _____ steamed broccoli, lightly salted, and served with a lemon wedge.

A __________ is a nutrition education tool translating scientific knowledge and dietary standards and recommendations into an understandable and practical form for use by those who have little or no training in nutrition.

One of the changes that was made when the Dietary Reference Intakes were developed was eliminating the Recommended Dietary Allowance.

Which one of the following statements about early, observational dietary standards and guidelines is False?

The food labeling values established by the Food and Drug Administration for use in the Nutrition Facts panel are known as

Which one of the following was developed by the USDA for assessing the quality of the diets of Americans?

The __________ was created in response to concerns about the potential for excessive nutrient intakes resulting from recent increases in consumption of nutrient- fortified foods and dietary supplements.

The primary purpose of the Dietary Guidelines for Americans is to prevent or delay the onset of chronic diseases.

Because the Adequate Intake is based on observed or experimentally derived approximations of average nutrient intake that appear to maintain a defined nutritional state or criterion of adequacy in a group of people, it is considered an __________ standard.

There is no Recommended Dietary Allowance or Tolerable Upper Intake Level for energy.

One of the weaknesses of the Dietary Reference Intakes is that they provide no guidance on the use of nutritional supplements.

Using evidence-based criteria to rank or classify foods based on their nutrient composition is known as __________.

The average dietary energy intake that is predicted to maintain energy balance in a healthy person of a defined age, gender, weight, and level of physical activity consistent with good health is known as the __________.

Statements from authoritative scientific bodies translating nutritional recommendations into practical advice to consumers about their eating habits are known as __________.

Which of the following options correctly represents the chronological sequence in the development of the three graphic food guides listed?

Since they were first established in 1980, a basic premise of the Dietary Guidelines for Americans has been that nutrient needs should be met primarily by consuming naturally occurring foods as opposed to relying on fortified foods or dietary supplements.