Question 1

In the USDA Food Patterns,a 1-cup serving of hard cheese is roughly

Accepted Answer

A)  1.5 grams. 
B)  1.5 cups. 
C)  1.5 ounces. 
D)  the size of a woman's fist. 
A)  1.5 grams. 
B)  1.5 cups. 
C)  1.5 ounces. 
D)  the size of a woman's fist.

Question 2

Which of the following is an ounce-equivalent serving of grains from the USDA Food Patterns?

Accepted Answer

A)  1 cup of cooked brown rice 
B)  2 slices of bread 
C)  1 cup of soymilk 
D)  two small pancakes 
A)  1 cup of cooked brown rice 
B)  2 slices of bread 
C)  1 cup of soymilk 
D)  two small pancakes

Question 3

The FDA regulates nutrition labels and the information found on them.

Accepted Answer

A) True 
 B)False

Question 4

Fast-food restaurants do not provide food choices that are consistent with the USDA Food Patterns recommendations.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following is a key recommendation of the USDA Food Patterns?

Accepted Answer

A)  Make all your grains whole grains. 
B)  Eat 5 to 9 servings of vegetables a day. 
C)  Drink milk. 
D)  Go lean with protein. 
A)  Make all your grains whole grains. 
B)  Eat 5 to 9 servings of vegetables a day. 
C)  Drink milk. 
D)  Go lean with protein.

Question 6

The basic biological urge to eat when our body senses that we need food is

Accepted Answer

A)  olfaction. 
B)  hunger. 
C)  appetite. 
D)  satiety. 
A)  olfaction. 
B)  hunger. 
C)  appetite. 
D)  satiety.

Question 7

How does MyPlate accommodate ethnic variations?

Accepted Answer

A)  It includes a guide to eating out healthfully in Chinese, Indian, Italian, and Mexican restaurants. 
B)  It is based on the DASH diet. 
C)  It recommends food groups, not specific food choices. 
D)  It accounts for individual variances in gender and age. 
A)  It includes a guide to eating out healthfully in Chinese, Indian, Italian, and Mexican restaurants. 
B)  It is based on the DASH diet. 
C)  It recommends food groups, not specific food choices. 
D)  It accounts for individual variances in gender and age.

Question 8

The psychological desire to eat stimulated by the sight,smell,or thought of food is

Accepted Answer

A)  olfaction. 
B)  hunger. 
C)  appetite. 
D)  satiety. 
A)  olfaction. 
B)  hunger. 
C)  appetite. 
D)  satiety.

Question 9

The 2015-2020 Dietary Guidelines for Americans recommends that you

Accepted Answer

A)  drink only water, milk, or 100% fruit juice. 
B)  follow a healthful eating pattern across the lifespan. 
C)  focus on consuming at least one or two nutrient-dense foods every day. 
D)  increase your consumption of whole foods, and limit your consumption of processed foods. 
A)  drink only water, milk, or 100% fruit juice. 
B)  follow a healthful eating pattern across the lifespan. 
C)  focus on consuming at least one or two nutrient-dense foods every day. 
D)  increase your consumption of whole foods, and limit your consumption of processed foods.

Question 10

Which of the following foods has the greatest nutrient density?

Accepted Answer

A)  1 cup of strawberry Lifesavers (100 kcal) 
B)  2 tablespoons of strawberry jelly (100 kcal) 
C)  8 fluid ounces of strawberry soda (100 kcal) 
D)  1 cup of fresh strawberries (100 kcal) 
A)  1 cup of strawberry Lifesavers (100 kcal) 
B)  2 tablespoons of strawberry jelly (100 kcal) 
C)  8 fluid ounces of strawberry soda (100 kcal) 
D)  1 cup of fresh strawberries (100 kcal)

Question 11

Which of the following plays a key role in stimulating appetite and enabling us to taste foods?

Accepted Answer

A)  olfaction 
B)  satiety 
C)  conditioned taste aversion 
D)  cultural conditioning 
A)  olfaction 
B)  satiety 
C)  conditioned taste aversion 
D)  cultural conditioning

Question 12

Ordering steamed vegetables or a baked potato with no toppings is a healthful choice when eating out.

Accepted Answer

A) True 
 B)False

Question 13

The label on a container of cottage cheese describes it as "fat free." What is the FDA-approved requirement for this to be TRUE?

Accepted Answer

A)  1 g or less of saturated fat per serving 
B)  at least 25 percent less fat per serving than regular cottage cheese 
C)  3 g of fat per serving 
D)  less than 0.5 g of fat per serving 
A)  1 g or less of saturated fat per serving 
B)  at least 25 percent less fat per serving than regular cottage cheese 
C)  3 g of fat per serving 
D)  less than 0.5 g of fat per serving

Question 14

The term used in the USDA Food Patterns that describes the energy derived from solid fats and/or added sugars is

Accepted Answer

A)  discretionary Calories. 
B)  extra Calories. 
C)  empty Calories. 
D)  nutrient-poor Calories. 
A)  discretionary Calories. 
B)  extra Calories. 
C)  empty Calories. 
D)  nutrient-poor Calories.

Question 15

A method for eating out healthfully is to

Accepted Answer

A)  order several appetizers so that you will not eat your entire entrée when it arrives. 
B)  order any meat dish grilled or broiled and avoid fried or breaded meat dishes. 
C)  order a soft drink as your beverage so that you'll feel full. 
D)  eat out only when you are not especially hungry. 
A)  order several appetizers so that you will not eat your entire entrée when it arrives. 
B)  order any meat dish grilled or broiled and avoid fried or breaded meat dishes. 
C)  order a soft drink as your beverage so that you'll feel full. 
D)  eat out only when you are not especially hungry.

Question 16

Provided on the Nutrition Facts panel,the percent daily values (%DVs)section tells the consumer how much one serving of the food or beverage contributes to the recommended overall daily intake of nutrients.

Accepted Answer

A) True 
 B)False

Question 17

The FDA's revised Nutrition Facts panel identifies Calories per serving in larger type than the old Nutrition Facts panel.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following is NOT one of the recommendations of the 2015-2020 Dietary Guidelines for Americans?

Accepted Answer

A)  Avoid red meat, butter, cheese, and eggs. 
B)  Choose nutrient-dense foods and beverages across and within all food groups. 
C)  Support healthful eating patterns for everyone. 
D)  Consume alcohol in moderation, if at all. 
A)  Avoid red meat, butter, cheese, and eggs. 
B)  Choose nutrient-dense foods and beverages across and within all food groups. 
C)  Support healthful eating patterns for everyone. 
D)  Consume alcohol in moderation, if at all.

Question 19

Olfaction is the tactile sensation we experience when we chew food.

Accepted Answer

A) True 
 B)False

Question 20

Moderate alcohol consumption for men is defined as consuming

Accepted Answer

A)  no alcohol at all. 
B)  no more than one drink per week. 
C)  no more than one drink per day. 
D)  no more than two drinks per day. 
A)  no alcohol at all. 
B)  no more than one drink per week. 
C)  no more than one drink per day. 
D)  no more than two drinks per day.

Exam 2: Designing a Healthful Diet

In the USDA Food Patterns,a 1-cup serving of hard cheese is roughly

Which of the following is an ounce-equivalent serving of grains from the USDA Food Patterns?

The FDA regulates nutrition labels and the information found on them.

Fast-food restaurants do not provide food choices that are consistent with the USDA Food Patterns recommendations.

Which of the following is a key recommendation of the USDA Food Patterns?

The basic biological urge to eat when our body senses that we need food is

How does MyPlate accommodate ethnic variations?

The psychological desire to eat stimulated by the sight,smell,or thought of food is

The 2015-2020 Dietary Guidelines for Americans recommends that you

Which of the following foods has the greatest nutrient density?

Which of the following plays a key role in stimulating appetite and enabling us to taste foods?

Ordering steamed vegetables or a baked potato with no toppings is a healthful choice when eating out.

The label on a container of cottage cheese describes it as "fat free." What is the FDA-approved requirement for this to be TRUE?

The term used in the USDA Food Patterns that describes the energy derived from solid fats and/or added sugars is

A method for eating out healthfully is to

Provided on the Nutrition Facts panel,the percent daily values (%DVs)section tells the consumer how much one serving of the food or beverage contributes to the recommended overall daily intake of nutrients.

The FDA's revised Nutrition Facts panel identifies Calories per serving in larger type than the old Nutrition Facts panel.

Which of the following is NOT one of the recommendations of the 2015-2020 Dietary Guidelines for Americans?

Olfaction is the tactile sensation we experience when we chew food.

Moderate alcohol consumption for men is defined as consuming

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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