Question 1

Ranking foods according to their overall nutrient composition is known as ____.

Accepted Answer

A) biological value 
B) nutrient profiling 
C) the risk reduction score 
D) the healthy eating index 
E) compositional profiling 
A) biological value 
B) nutrient profiling 
C) the risk reduction score 
D) the healthy eating index 
E) compositional profiling

Question 2

List and discuss the health advantages of a vegetarian diet.

Accepted Answer

Vegetarians tend to maintain a lower and

Question 3

Diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group are called ____________________ plans.

Accepted Answer

The answer of Diet-planning tools that sort foods into groups...

Question 4

Which statement describes a feature of iron nutrition in vegetarians?

Accepted Answer

A) Vegetarians adapt to absorbing iron more efficiently. 
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. 
E) There are no differences in iron intake or utilization in vegetarians. 
A) Vegetarians adapt to absorbing iron more efficiently. 
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. 
E) There are no differences in iron intake or utilization in vegetarians.

Question 5

Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need of approximately ____ kcalories.

Accepted Answer

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

Question 6

What is the Healthy Eating Index and how does it work?

Accepted Answer

An assessment tool, called the Healthy E

Question 7

What is a feature of the Nutrition Facts panel on a food label?

Accepted Answer

A) Trans fat content is optional. 
B) Saturated fat must be listed. 
C) Naturally present sugars are excluded. 
D) Soluble and insoluble fiber must be listed separately. 
E) Unsaturated fats must be listed. 
A) Trans fat content is optional. 
B) Saturated fat must be listed. 
C) Naturally present sugars are excluded. 
D) Soluble and insoluble fiber must be listed separately. 
E) Unsaturated fats must be listed.

Question 8

MATCHING
-Origin of the MyPlate graphic

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 9

Which food supplies only discretionary kcalories?

Accepted Answer

A) bagel 
B) raisins 
C) grape jelly 
D) peanut butter 
E) 100% fruit juice 
A) bagel 
B) raisins 
C) grape jelly 
D) peanut butter 
E) 100% fruit juice

Question 10

What is a characteristic of structure-function claims on food labels?

Accepted Answer

A) They are allowed only for unprocessed food. 
B) They can be made without any FDA approval. 
C) They must conform to guidelines of the "A" list of health claims. 
D) They must state the name of the disease or symptom for which a benefit is claimed. 
E) They can only be made based on peer-reviewed research. 
A) They are allowed only for unprocessed food. 
B) They can be made without any FDA approval. 
C) They must conform to guidelines of the "A" list of health claims. 
D) They must state the name of the disease or symptom for which a benefit is claimed. 
E) They can only be made based on peer-reviewed research.

Question 11

MATCHING
-Nutrient commonly added in cow's milk fortification process

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 12

Applying the principle of variety in food planning helps ensure the benefits of ____.

Accepted Answer

A) moderation 
B) vegetarianism 
C) nutrient density 
D) dilution of harmful substances 
E) abundance 
A) moderation 
B) vegetarianism 
C) nutrient density 
D) dilution of harmful substances 
E) abundance

Question 13

The most highly fortified foods on the market are ____.

Accepted Answer

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

Question 14

Cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately ____ ounces.

Accepted Answer

A) 3 
B) 4 
C) 5 
D) 6 
E) 7 
A) 3 
B) 4 
C) 5 
D) 6 
E) 7

Question 15

____________________ refers to a measure of the nutrients a food provides relative to the energy it provides.

Accepted Answer

The answer of ____________________ refers to a measure of the...

Question 16

MATCHING
-The principle of consuming a number of foods in proportion to each other

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

MATCHING
-Nutrient added in grain enrichment process

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 18

According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

Accepted Answer

A) vitamins D and E 
B) vitamins A and C 
C) thiamin and riboflavin 
D) vitamin B6 and niacin 
E) vitamins E and K 
A) vitamins D and E 
B) vitamins A and C 
C) thiamin and riboflavin 
D) vitamin B6 and niacin 
E) vitamins E and K

Question 19

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

Question 20

Which recommendation is part of the Dietary Guidelines for Americans?

Accepted Answer

A) Balance kcalories. 
B) Limit protein foods intake. 
C) Practice good foot hygiene. 
D) Reduce seafood consumption. 
E) Become vegetarians. 
A) Balance kcalories. 
B) Limit protein foods intake. 
C) Practice good foot hygiene. 
D) Reduce seafood consumption. 
E) Become vegetarians.

Ranking foods according to their overall nutrient composition is known as ____.

List and discuss the health advantages of a vegetarian diet.

Diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group are called ____________________ plans.

Which statement describes a feature of iron nutrition in vegetarians?

Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need of approximately ____ kcalories.

What is the Healthy Eating Index and how does it work?

What is a feature of the Nutrition Facts panel on a food label?

MATCHING -Origin of the MyPlate graphic

Which food supplies only discretionary kcalories?

What is a characteristic of structure-function claims on food labels?

MATCHING -Nutrient commonly added in cow's milk fortification process

Applying the principle of variety in food planning helps ensure the benefits of ____.

The most highly fortified foods on the market are ____.

Cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately ____ ounces.

____________________ refers to a measure of the nutrients a food provides relative to the energy it provides.

MATCHING -The principle of consuming a number of foods in proportion to each other

MATCHING -Nutrient added in grain enrichment process

According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

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

Which recommendation is part of the Dietary Guidelines for Americans?

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

Ranking foods according to their overall nutrient composition is known as ____.

List and discuss the health advantages of a vegetarian diet.

Diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group are called ____________________ plans.

Which statement describes a feature of iron nutrition in vegetarians?

Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need of approximately ____ kcalories.

What is the Healthy Eating Index and how does it work?

What is a feature of the Nutrition Facts panel on a food label?

MATCHING -Origin of the MyPlate graphic

Which food supplies only discretionary kcalories?

What is a characteristic of structure-function claims on food labels?

MATCHING -Nutrient commonly added in cow's milk fortification process

Applying the principle of variety in food planning helps ensure the benefits of ____.

The most highly fortified foods on the market are ____.

Cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately ____ ounces.

____________________ refers to a measure of the nutrients a food provides relative to the energy it provides.

MATCHING -The principle of consuming a number of foods in proportion to each other

MATCHING -Nutrient added in grain enrichment process

According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

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

Which recommendation is part of the Dietary Guidelines for Americans?

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