Question 1

Which ingredient on a food label would be a source of protein?

Accepted Answer

A) BHT 
B) tofu 
C) corn starch 
D) diglycerides 
E) high fructose corn syrup 
A) BHT 
B) tofu 
C) corn starch 
D) diglycerides 
E) high fructose corn syrup

Question 2

Why is it important to vary intake of foods within the same food group from day to day?

Accepted Answer

Variety improves nutrient adequacy. A di

Question 3

Meat replacements consumed by vegans are often made of ____.

Accepted Answer

A) soy 
B) fish 
C) eggs 
D) dairy 
E) poultry 
A) soy 
B) fish 
C) eggs 
D) dairy 
E) poultry

Question 4

To calculate the nutrient density of a food item, divide the ____________________ by the ____________________.

Accepted Answer

milligrams

Question 5

What is the origin of food exchange lists? How are they best utilized?

Accepted Answer

Food group plans are particularly well s

Question 6

Which statement describes a characteristic of food serving sizes?

Accepted Answer

A) Serving sizes for most foods have not yet been established by the FDA 
B) The serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces 
C) Serving sizes on food labels are not always the same as those of the USDA Food Patterns 
D) Serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both 
E) Manufacturers are free to set their own serving sizes as long as they specify what the serving size is. 
A) Serving sizes for most foods have not yet been established by the FDA 
B) The serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces 
C) Serving sizes on food labels are not always the same as those of the USDA Food Patterns 
D) Serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both 
E) Manufacturers are free to set their own serving sizes as long as they specify what the serving size is.

Question 7

The enrichment of grain products in the United States was initiated in the ____.

Accepted Answer

A) 1880s 
B) 1900s 
C) 1920s 
D) 1940s 
E) 1960s 
A) 1880s 
B) 1900s 
C) 1920s 
D) 1940s 
E) 1960s

Question 8

Refined grain products contain only the ____.

Accepted Answer

A) bran 
B) husk 
C) germ 
D) endosperm 
E) chaff 
A) bran 
B) husk 
C) germ 
D) endosperm 
E) chaff

Question 9

How many subgroups comprise the vegetable food group?

Accepted Answer

A) two 
B) three 
C) five 
D) six 
E) seven 
A) two 
B) three 
C) five 
D) six 
E) seven

Question 10

MATCHING
-Agency that regulates food labeling

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 11

MATCHING
-Commonly used to make textured vegetable protein

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

Nutrient dense refers to foods that ____.

Accepted Answer

A) carry the USDA nutrition labeling 
B) are higher in weight relative to volume 
C) provide more nutrients relative to kcalories 
D) contain a mixture of carbohydrate, fat, and protein 
E) give the most protein for the consumer's food dollar 
A) carry the USDA nutrition labeling 
B) are higher in weight relative to volume 
C) provide more nutrients relative to kcalories 
D) contain a mixture of carbohydrate, fat, and protein 
E) give the most protein for the consumer's food dollar

Question 13

Which food is the most calcium-dense?

Accepted Answer

A) whole milk 
B) fat-free milk 
C) low-fat milk 
D) cheddar cheese 
E) cottage cheese 
A) whole milk 
B) fat-free milk 
C) low-fat milk 
D) cheddar cheese 
E) cottage cheese

Question 14

What best characterizes a macrobiotic diet?

Accepted Answer

A) It excludes all hot and salty foods. 
B) It permits inclusion of many non-organic foods. 
C) It represents a way of life rather than just a way of eating. 
D) It emphasizes abundant amounts of fish, fruits, nuts, and seeds. 
E) It is based on seasonally-available fruits, vegetables, grains, and game meats and fish. 
A) It excludes all hot and salty foods. 
B) It permits inclusion of many non-organic foods. 
C) It represents a way of life rather than just a way of eating. 
D) It emphasizes abundant amounts of fish, fruits, nuts, and seeds. 
E) It is based on seasonally-available fruits, vegetables, grains, and game meats and fish.

Question 15

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 
E) abundance, adequacy, nutrient density, aerobics, and kcalorie control 
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 
E) abundance, adequacy, nutrient density, aerobics, and kcalorie control

Question 16

According to the USDA Food Patterns, which protein food should be most limited?

Accepted Answer

A) shrimp 
B) baked beans 
C) peanut butter 
D) skinless chicken 
E) eggs 
A) shrimp 
B) baked beans 
C) peanut butter 
D) skinless chicken 
E) eggs

Question 17

In vegetarians, the RDA is higher for ____.

Accepted Answer

A) iron 
B) folate 
C) calcium 
D) vitamin A 
E) protein 
A) iron 
B) folate 
C) calcium 
D) vitamin A 
E) protein

Question 18

A food scientist is developing a new and improved cereal bar. She consults with you to about the ordering of the ingredients on a food label. The ingredients are: Sugar: 30 g, Puffed wheat: 28 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2 g. What is the appropriate order in which to list these ingredients on the food label?

Accepted Answer

A)  sugar, puffed wheat, dry milk powder, salt, red food coloring 
B)  red food coloring, salt, dry milk powder, puffed wheat, sugar 
C)  dry milk powder, puffed wheat, red food coloring, salt, sugar 
D)  puffed wheat, sugar, dry milk powder, salt, red food coloring 
E)  sugar, salt, puffed wheat, dry milk powder, red food coloring 
A)  sugar, puffed wheat, dry milk powder, salt, red food coloring 
B)  red food coloring, salt, dry milk powder, puffed wheat, sugar 
C)  dry milk powder, puffed wheat, red food coloring, salt, sugar 
D)  puffed wheat, sugar, dry milk powder, salt, red food coloring 
E)  sugar, salt, puffed wheat, dry milk powder, red food coloring

Question 19

An assessment tool called the ____________________ can be used to measure how well a diet meets the recommendations of the Dietary Guidelines.

Accepted Answer

Healthy Ea

Question 20

Which feature characterizes the exchange list system?

Accepted Answer

A) Foods are grouped according to their source. 
B) Adequate intakes of minerals and vitamins are virtually guaranteed. 
C) A fat portion provides about twice the energy as a carbohydrate portion. 
D) All foods are grouped according to their content of carbohydrate, protein, and fats. 
E) Foods are sorted by their vitamin and mineral content. 
A) Foods are grouped according to their source. 
B) Adequate intakes of minerals and vitamins are virtually guaranteed. 
C) A fat portion provides about twice the energy as a carbohydrate portion. 
D) All foods are grouped according to their content of carbohydrate, protein, and fats. 
E) Foods are sorted by their vitamin and mineral content.

Which ingredient on a food label would be a source of protein?

Why is it important to vary intake of foods within the same food group from day to day?

Meat replacements consumed by vegans are often made of ____.

To calculate the nutrient density of a food item, divide the by the .

What is the origin of food exchange lists? How are they best utilized?

Which statement describes a characteristic of food serving sizes?

The enrichment of grain products in the United States was initiated in the ____.

Refined grain products contain only the ____.

How many subgroups comprise the vegetable food group?

MATCHING -Agency that regulates food labeling

MATCHING -Commonly used to make textured vegetable protein

Nutrient dense refers to foods that ____.

Which food is the most calcium-dense?

What best characterizes a macrobiotic diet?

What are the principles of diet planning?

According to the USDA Food Patterns, which protein food should be most limited?

In vegetarians, the RDA is higher for ____.

An assessment tool called the ____________________ can be used to measure how well a diet meets the recommendations of the Dietary Guidelines.

Which feature characterizes the exchange list system?

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

Which ingredient on a food label would be a source of protein?

Why is it important to vary intake of foods within the same food group from day to day?

Meat replacements consumed by vegans are often made of ____.

To calculate the nutrient density of a food item, divide the ____________________ by the ____________________.

What is the origin of food exchange lists? How are they best utilized?

Which statement describes a characteristic of food serving sizes?

The enrichment of grain products in the United States was initiated in the ____.

Refined grain products contain only the ____.

How many subgroups comprise the vegetable food group?

MATCHING -Agency that regulates food labeling

MATCHING -Commonly used to make textured vegetable protein

Nutrient dense refers to foods that ____.

Which food is the most calcium-dense?

What best characterizes a macrobiotic diet?

What are the principles of diet planning?

According to the USDA Food Patterns, which protein food should be most limited?

In vegetarians, the RDA is higher for ____.

An assessment tool called the ____________________ can be used to measure how well a diet meets the recommendations of the Dietary Guidelines.

Which feature characterizes the exchange list system?

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

To calculate the nutrient density of a food item, divide the by the .