Question 1

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

Accepted Answer

The USDA created MyPlate as an educational tool to illustrate the five food groups and remind consumers to make healthy food choices from each of the five food groups.The MyPlate icon divides a plate into four sections,each representing a food group-fruits,vegetables,grains,and protein foods.The sections vary in size,indicating relative proportion each food group contributes to a healthy diet.A circle next to the plate represents the milk group (dairy).The MyPlate icon does not stand alone as an educational tool.It is accompanied by a wealth of information on the website (www.choosemyplate.gov).Consumers can choose the kinds and amounts of foods they need to eat each day based on their height,weight,age,gender,and activity level.Information is also available for children,pregnant and lactating women,and for vegetarians.In addition to creating a personal plan,consumers can find daily tips to help them improve their diet and increase physical activity.A key message of the website is to enjoy food,but eat less by avoiding oversized portions.

Question 2

A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal)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 D

Question 3

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 D

Question 4

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 5

The principle of providing foods in proportion to one another and in proportion to the body's needs is known as ________.

Accepted Answer

A)  nutrient profiling 
B)  nutrient density 
C)  kcalorie control 
D)  moderation 
E)  balance 
A)  nutrient profiling 
B)  nutrient density 
C)  kcalorie control 
D)  moderation 
E)  balance

Question 6

With food lists,to what 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 7

MATCHING
-Number of major food groups

Accepted Answer

A) 5 
B) 40 
C) 78 
D) 1/2 cup 
E) Health claim
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B12
N)1,600
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Structure-function claim
S)270
T)Orange juice containing added calcium 
A) 5 
B) 40 
C) 78 
D) 1/2 cup 
E) Health claim
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B12
N)1,600
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Structure-function claim
S)270
T)Orange juice containing added calcium

Question 8

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)  Cholesterol-free 
C)  Less fat 
D)  Fat-free 
E)  Lean 
A)  Extra lean 
B)  Cholesterol-free 
C)  Less fat 
D)  Fat-free 
E)  Lean

Question 9

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 10

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

Question 11

By consuming a variety of vegetables every day you contribute all of the following to your diet EXCEPT ________.

Accepted Answer

A)  niacin 
B)  potassium 
C)  magnesium 
D)  folate 
E)  vitamin C 
A)  niacin 
B)  potassium 
C)  magnesium 
D)  folate 
E)  vitamin C

Question 12

On a food label,how many calories is the "% Daily Value" based on?

Accepted Answer

A)  1200 
B)  1500 
C)  1800 
D)  2000 
E)  2400 
A)  1200 
B)  1500 
C)  1800 
D)  2000 
E)  2400

Question 13

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

Accepted Answer

A)  First guideline 
B)  Third guideline 
C)  Fifth guideline 
D)  Fourth guideline 
E)  Second guideline 
A)  First guideline 
B)  Third guideline 
C)  Fifth guideline 
D)  Fourth guideline 
E)  Second guideline

Question 14

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 15

By consuming a variety of grains what do we contribute to our diet?

Accepted Answer

A)  Vitamin D 
B)  Potassium 
C)  Calcium 
D)  Riboflavin 
E)  Vitamin C 
A)  Vitamin D 
B)  Potassium 
C)  Calcium 
D)  Riboflavin 
E)  Vitamin C

Question 16

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 17

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--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--beans and peas

Question 18

________________ can be used 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 19

Applying the meal-planning principle of ____________________ helps ensure a diet that provides sufficient energy and enough of all the nutrients to meet the needs of healthy people.

Accepted Answer

The answer of Applying the meal-planning principle of ____________________ helps...

Question 20

The Nutrition Facts panel must provide the ____________________,the ____________________,or both for important nutrients.

Accepted Answer

nutrient amount; per

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

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

Omega-3 fatty acids are commonly found in _____________.

Textured vegetable protein is usually made from ____.

The principle of providing foods in proportion to one another and in proportion to the body's needs is known as ________.

With food lists,to what group are olives assigned?

MATCHING -Number of major food groups

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?"

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

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

By consuming a variety of vegetables every day you contribute all of the following to your diet EXCEPT ________.

On a food label,how many calories is the "% Daily Value" based on?

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

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

By consuming a variety of grains what do we contribute to our diet?

The most highly fortified foods on the market are ____.

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

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

Applying the meal-planning principle of ____________________ helps ensure a diet that provides sufficient energy and enough of all the nutrients to meet the needs of healthy people.

The Nutrition Facts panel must provide the ,the ,or both for important nutrients.

An Overview of Nutrition

Digestion,Absorption and Transport

The Carbohydrates: Sugars,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

Fitness: Physical Activity,Nutrients and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy,Childhood and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 2: Planning a Healthy Diet

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

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

Omega-3 fatty acids are commonly found in _____________.

Textured vegetable protein is usually made from ____.

The principle of providing foods in proportion to one another and in proportion to the body's needs is known as ________.

With food lists,to what group are olives assigned?

MATCHING -Number of major food groups

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?"

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

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

By consuming a variety of vegetables every day you contribute all of the following to your diet EXCEPT ________.

On a food label,how many calories is the "% Daily Value" based on?

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

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

By consuming a variety of grains what do we contribute to our diet?

The most highly fortified foods on the market are ____.

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

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

Applying the meal-planning principle of ____________________ helps ensure a diet that provides sufficient energy and enough of all the nutrients to meet the needs of healthy people.

The Nutrition Facts panel must provide the ____________________,the ____________________,or both for important nutrients.

An Overview of Nutrition

Digestion,Absorption and Transport

The Carbohydrates: Sugars,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

Fitness: Physical Activity,Nutrients and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy,Childhood and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

The Nutrition Facts panel must provide the ,the ,or both for important nutrients.