Question 1

Discuss the reasons for why people become vegetarians.

Accepted Answer

The health benefits of a primarily vegetarian diet seem to have encouraged many people to eat more plant-based meals. The popular press sometimes refers to individuals who eat small amounts of meat, seafood, or poultry from time to time as "flexitarians."
People who choose to exclude meat and other animal-derived foods from their diets today do so for many of the same reasons the Greek philosopher Pythagoras cited in the sixth century B.C.: physical health, ecological responsibility, and philosophical concerns. They might also cite world hunger issues, economic reasons, ethical concerns, or religious beliefs as motivating factors.

Question 2

A person's customary intake of foods and beverages over time defines her or his ____.

Accepted Answer

A) body weight 
B) eating pattern 
C) genetic predisposition 
D) risk for inherited diseases 
E) preference pattern 
A) body weight 
B) eating pattern 
C) genetic predisposition 
D) risk for inherited diseases 
E) preference pattern B

Question 3

Which bread has the highest fiber content?

Accepted Answer

A) white 
B) refined 
C) enriched 
D) whole grain 
E) super-fine 
A) white 
B) refined 
C) enriched 
D) whole grain 
E) super-fine D

Question 4

Which feature is present in people who regularly eating meals based on tofu?

Accepted Answer

A) They show less heart disease but more colon cancer than omnivores. 
B) They show evidence of marginal protein intake compared with omnivores. 
C) They have lower blood pressure levels than those eating meat. 
D) They have lower sodium intakes but blood pressure is similar to those eating red meat. 
E) They are virtually indistinguishable from meat eaters in terms of disease occurrence. 
A) They show less heart disease but more colon cancer than omnivores. 
B) They show evidence of marginal protein intake compared with omnivores. 
C) They have lower blood pressure levels than those eating meat. 
D) They have lower sodium intakes but blood pressure is similar to those eating red meat. 
E) They are virtually indistinguishable from meat eaters in terms of disease occurrence.

Question 5

MATCHING
-Grams of fat supplied by a 1200-kcalorie diet that is 30% fat

Accepted Answer

A) 5 
B) 40 
C) 65 
D) 1/2 cup 
E) 1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B??
N)Vitamin A
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Tomatoes and prostate cancer
S)Margarine containing plant sterols
T)Orange juice containing added calcium 
A) 5 
B) 40 
C) 65 
D) 1/2 cup 
E) 1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B??
N)Vitamin A
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Tomatoes and prostate cancer
S)Margarine containing plant sterols
T)Orange juice containing added calcium

Question 6

Which food items are consumed in the diet of a lactovegetarian?

Accepted Answer

A) plant foods only 
B) eggs and plant foods only 
C) meat, eggs, and plant foods only 
D) milk products and plant foods only 
E) fish, eggs, and dairy only 
A) plant foods only 
B) eggs and plant foods only 
C) meat, eggs, and plant foods only 
D) milk products and plant foods only 
E) fish, eggs, and dairy only

Question 7

MATCHING
-Serving size (equivalent to 1 oz) of rice in the USDA Food Patterns

Accepted Answer

A) 5 
B) 40 
C) 65 
D) 1/2 cup 
E) 1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B??
N)Vitamin A
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Tomatoes and prostate cancer
S)Margarine containing plant sterols
T)Orange juice containing added calcium 
A) 5 
B) 40 
C) 65 
D) 1/2 cup 
E) 1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B??
N)Vitamin A
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Tomatoes and prostate cancer
S)Margarine containing plant sterols
T)Orange juice containing added calcium

Question 8

Which characteristic best describes enriched grain products?

Accepted Answer

A) They have all of the added nutrients listed on the label. 
B) They have the fiber restored from the refining procedure. 
C) They have virtually all the nutrients restored from refining procedure. 
D) They have only 4 vitamins and 4 minerals added by the food manufacturer. 
E) They are typically low in calories. 
A) They have all of the added nutrients listed on the label. 
B) They have the fiber restored from the refining procedure. 
C) They have virtually all the nutrients restored from refining procedure. 
D) They have only 4 vitamins and 4 minerals added by the food manufacturer. 
E) They are typically low in calories.

Question 9

A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the SMALLEST amount in this food?

Accepted Answer

A) salt 
B) sugar 
C) cornstarch 
D) wheat flour 
E) vegetable shortening 
A) salt 
B) sugar 
C) cornstarch 
D) wheat flour 
E) vegetable shortening

Question 10

Discuss the regulations for nutrient claims and health claims on food labels.

Accepted Answer

Nutrient Claims: Have you noticed phrase

Question 11

In the MyPlate icon, which nutrient is shown as a separate food group?

Accepted Answer

A) fat 
B) dairy 
C) carbohydrate 
D) micronutrients 
E) discretionary-calorie foods 
A) fat 
B) dairy 
C) carbohydrate 
D) micronutrients 
E) discretionary-calorie foods

Question 12

Providing enough, but not an excess, of a food is a diet-planning principle known as ____.

Accepted Answer

A) safety 
B) variety 
C) moderation 
D) undernutrition 
E) conservatism 
A) safety 
B) variety 
C) moderation 
D) undernutrition 
E) conservatism

Question 13

MATCHING
-Legume belonging to the starch category of exchange lists

Accepted Answer

A) 5 
B) 40 
C) 65 
D) 1/2 cup 
E) 1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B??
N)Vitamin A
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Tomatoes and prostate cancer
S)Margarine containing plant sterols
T)Orange juice containing added calcium 
A) 5 
B) 40 
C) 65 
D) 1/2 cup 
E) 1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B??
N)Vitamin A
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Tomatoes and prostate cancer
S)Margarine containing plant sterols
T)Orange juice containing added calcium

Question 14

Which term is used to describe a cut of meat having a low fat content?

Accepted Answer

A) Grade AA 
B) Select 
C) Prime 
D) Choice 
E) Grade A 
A) Grade AA 
B) Select 
C) Prime 
D) Choice 
E) Grade A

Question 15

Food exchange systems 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 16

MATCHING
-Part of grain containing most of the starch

Accepted Answer

A) 5 
B) 40 
C) 65 
D) 1/2 cup 
E) 1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B??
N)Vitamin A
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Tomatoes and prostate cancer
S)Margarine containing plant sterols
T)Orange juice containing added calcium 
A) 5 
B) 40 
C) 65 
D) 1/2 cup 
E) 1 cup
F)FDA
G)Bran
H)Iron
I)USDA
J)Soybeans
K)Green peas
L)Balance
M)Vitamin B??
N)Vitamin A
O)Endosperm
P)Nutrient density
Q)Sodium and hypertension
R)Tomatoes and prostate cancer
S)Margarine containing plant sterols
T)Orange juice containing added calcium

Question 17

What is a feature of the Daily Values found on food labels?

Accepted Answer

A) They are updated every two years as mandated by the USDA. 
B) They are expressed on a "per 1000-kcalorie intake" basis. 
C) They assist people in determining whether a food contains a little or a lot of a nutrient. 
D) They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake. 
E) They assign grades of A, B, C, D, or F to foods. 
A) They are updated every two years as mandated by the USDA. 
B) They are expressed on a "per 1000-kcalorie intake" basis. 
C) They assist people in determining whether a food contains a little or a lot of a nutrient. 
D) They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake. 
E) They assign grades of A, B, C, D, or F to foods.

Question 18

List the information that must be displayed on food labels.

Accepted Answer

Serving Sizes: Because labels present nu

Question 19

Which product label always denotes a whole-grain product?
A)multi-grain 
B)100% wheat
C)whole-wheat
D)stone-ground
E)high fiber

Accepted Answer

The answer of Which product label always denotes a whole-grain...

Question 20

By law, a serving size on beverage food labels is ____.

Accepted Answer

A) 4-6 fluid ounces 
B) 8 fluid ounces 
C) 10-12 fluid ounces 
D) 16 fluid ounces 
E) 24 fluid ounces 
A) 4-6 fluid ounces 
B) 8 fluid ounces 
C) 10-12 fluid ounces 
D) 16 fluid ounces 
E) 24 fluid ounces

Discuss the reasons for why people become vegetarians.

A person's customary intake of foods and beverages over time defines her or his ____.

Which bread has the highest fiber content?

Which feature is present in people who regularly eating meals based on tofu?

MATCHING -Grams of fat supplied by a 1200-kcalorie diet that is 30% fat

Which food items are consumed in the diet of a lactovegetarian?

MATCHING -Serving size (equivalent to 1 oz) of rice in the USDA Food Patterns

Which characteristic best describes enriched grain products?

A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the SMALLEST amount in this food?

Discuss the regulations for nutrient claims and health claims on food labels.

In the MyPlate icon, which nutrient is shown as a separate food group?

Providing enough, but not an excess, of a food is a diet-planning principle known as ____.

MATCHING -Legume belonging to the starch category of exchange lists

Which term is used to describe a cut of meat having a low fat content?

Food exchange systems were originally developed for people with ____.

MATCHING -Part of grain containing most of the starch

What is a feature of the Daily Values found on food labels?

List the information that must be displayed on food labels.

Which product label always denotes a whole-grain product? A)multi-grain B)100% wheat C)whole-wheat D)stone-ground E)high fiber

By law, a serving size on beverage food labels is ____.

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 123 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

Discuss the reasons for why people become vegetarians.

A person's customary intake of foods and beverages over time defines her or his ____.

Which bread has the highest fiber content?

Which feature is present in people who regularly eating meals based on tofu?

MATCHING -Grams of fat supplied by a 1200-kcalorie diet that is 30% fat

Which food items are consumed in the diet of a lactovegetarian?

MATCHING -Serving size (equivalent to 1 oz) of rice in the USDA Food Patterns

Which characteristic best describes enriched grain products?

A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the SMALLEST amount in this food?

Discuss the regulations for nutrient claims and health claims on food labels.

In the MyPlate icon, which nutrient is shown as a separate food group?

Providing enough, but not an excess, of a food is a diet-planning principle known as ____.

MATCHING -Legume belonging to the starch category of exchange lists

Which term is used to describe a cut of meat having a low fat content?

Food exchange systems were originally developed for people with ____.

MATCHING -Part of grain containing most of the starch

What is a feature of the Daily Values found on food labels?

List the information that must be displayed on food labels.

Which product label always denotes a whole-grain product? A)multi-grain B)100% wheat C)whole-wheat D)stone-ground E)high fiber

By law, a serving size on beverage food labels is ____.

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 123 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