Exam 2: Designing a Healthful Diet

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At the grocery store,Janice studies the labels on fortified rice milk to find one that is high in calcium.Which of the following label statements identifies the product that is highest in calcium?

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(Multiple Choice)

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Question 1

Correct Answer:

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The last item on an ingredient list is the predominant ingredient in that food product.

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(True/False)

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Question 2

Correct Answer:

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False

The 2015-2020 Dietary Guidelines for Americans recommend choosing a variety of nutrient-dense foods across and within all food groups.Create a table identifying three nutrient-dense foods within each of the five USDA Food Patterns food groups.

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(Essay)

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Question 3

Correct Answer:

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The Dietary Guidelines are a set of principles designed by the World Health Organization (WHO)for all developing and developed countries.

(True/False)

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Question 4

Describe the results of research studies on the impact of Calorie-labeling on food choices at restaurants.Has clear labeling resulted in consumers making healthier food choices when dining out? What specific strategy has worked among adolescents?

(Essay)

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Question 5

MyPlate is both a graphic and

(Multiple Choice)

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Question 6

To maintain a healthful weight,the 2015-2020 Dietary Guidelines for Americans recommend

(Multiple Choice)

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Question 7

The serving sizes recommended in the USDA Food Patterns are close to those indicated on food labels.

(True/False)

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Question 8

You are reading the Nutrition Facts panel on a food label.Explain how to use the serving size,servings per container,Calories per serving,and %DVs for saturated fat,dietary fiber,protein,and calcium to calculate the nutritional profile of the food.

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Question 9

The "supersizing" phenomenon that has become widespread over the past 30 years refers to the

(Multiple Choice)

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Question 10

MyPlate cannot be used to create a healthful eating plan for vegetarians.

(True/False)

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Question 11

Discuss four appropriate and practical recommendations for eating out healthfully.

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Question 12

Including fiber in your diet is beneficial to your GI tract,but consuming excessive amounts of fiber can result in the loss of nutrients.This statement is an example of which of the characteristics of a healthful diet?

(Multiple Choice)

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Question 13

Jack is a college athlete who requires 2,800 kilocalories a day to support his total energy needs.Even though Jack likes many different foods and makes it a point to try new things,he consumes only approximately 1,600 kilocalories a day.Which one of these characteristics of a healthful diet is Jack missing?

(Multiple Choice)

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Question 14

Eating the right amount of foods to maintain a healthful diet is called

(Multiple Choice)

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Question 15

Oils are included as a distinct food group in the USDA Food Patterns.

(True/False)

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Question 16

How many daily serving of grains do the USDA Food Patterns recommend?

(Multiple Choice)

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Question 17

Servings in the proteins group of the USDA Food Patterns are represented in

(Multiple Choice)

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Question 18

A serving size defined by the USDA Food Patterns

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Question 19

Discuss the difficulties in determining portion size.

(Essay)

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Question 20

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Exam 2: Designing a Healthful Diet

At the grocery store,Janice studies the labels on fortified rice milk to find one that is high in calcium.Which of the following label statements identifies the product that is highest in calcium?

The last item on an ingredient list is the predominant ingredient in that food product.

The 2015-2020 Dietary Guidelines for Americans recommend choosing a variety of nutrient-dense foods across and within all food groups.Create a table identifying three nutrient-dense foods within each of the five USDA Food Patterns food groups.

The Dietary Guidelines are a set of principles designed by the World Health Organization (WHO)for all developing and developed countries.

Describe the results of research studies on the impact of Calorie-labeling on food choices at restaurants.Has clear labeling resulted in consumers making healthier food choices when dining out? What specific strategy has worked among adolescents?

MyPlate is both a graphic and

To maintain a healthful weight,the 2015-2020 Dietary Guidelines for Americans recommend

The serving sizes recommended in the USDA Food Patterns are close to those indicated on food labels.

You are reading the Nutrition Facts panel on a food label.Explain how to use the serving size,servings per container,Calories per serving,and %DVs for saturated fat,dietary fiber,protein,and calcium to calculate the nutritional profile of the food.

The "supersizing" phenomenon that has become widespread over the past 30 years refers to the

MyPlate cannot be used to create a healthful eating plan for vegetarians.

Discuss four appropriate and practical recommendations for eating out healthfully.

Including fiber in your diet is beneficial to your GI tract,but consuming excessive amounts of fiber can result in the loss of nutrients.This statement is an example of which of the characteristics of a healthful diet?

Eating the right amount of foods to maintain a healthful diet is called

Oils are included as a distinct food group in the USDA Food Patterns.

How many daily serving of grains do the USDA Food Patterns recommend?

Servings in the proteins group of the USDA Food Patterns are represented in

A serving size defined by the USDA Food Patterns

Discuss the difficulties in determining portion size.

Nutrition: Linking Food and Health

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Essential to Key Body Functions

Nutrients Essential to Healthy Tissues

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Food Safety and Technology: Protecting Our Food

Food Equity,Sustainability,and Quality: The Challenge of Good Food

Nutrition Through the Lifecycle: Pregnancy and the First Year of Life

Nutrition Through the Lifecycle: Childhood to Late Adulthood

New Frontiers in Nutrition and Health

Healthful Eating Patterns

Disorders Related to Specific Foods

Diabetes

Cardiovascular Disease

Vitamins and Minerals: Micronutrients With Macro Powers

Alcohol

Cancer

Osteoporosis

Obesity

Disorders Related to Body Image, Eating, and Exercise

The Safety and Effectiveness of Dietary Supplements

Malnutrition

The Fetal Environment

Searching for the Fountain of Youth

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