Question 1

Most Americans eat outside of the home more than four times per week.

Accepted Answer

A) True 
 B)False

Question 2

Excess sodium in the diet is linked to what disease in some individuals?

Accepted Answer

A)  cancer 
B)  hyperactivity 
C)  obesity 
D)  high blood pressure 
A)  cancer 
B)  hyperactivity 
C)  obesity 
D)  high blood pressure

Question 3

The USDA Food Patterns recommends the consumption of fewer than 100 empty Calories each day.

Accepted Answer

A) True 
 B)False

Question 4

The USDA Food Patterns recommends that a healthful diet contain foods from which of the following groups?

Accepted Answer

A)  carbohydrates, fats, and proteins 
B)  nuts and legumes, fats, and dairy 
C)  grains, vegetables, fruits, dairy, and protein 
D)  starches, meats and meat substitutes, vegetables, fruits, milk, and fats 
A)  carbohydrates, fats, and proteins 
B)  nuts and legumes, fats, and dairy 
C)  grains, vegetables, fruits, dairy, and protein 
D)  starches, meats and meat substitutes, vegetables, fruits, milk, and fats

Question 5

MyPlate is based on the concept that a single dietary plan is appropriate for all individuals.

Accepted Answer

A) True 
 B)False

Question 6

Mark weighs 254 pounds and would like to lose weight.He starts a walking program that expends 1.2 kcal/pound/hour.If he walks 45 minutes a day for one week,how many Calories will he burn in one week?

Accepted Answer

A)  800 kcal 
B)  1,200 kcal 
C)  1,600 kcal 
D)  1,800 kcal 
A)  800 kcal 
B)  1,200 kcal 
C)  1,600 kcal 
D)  1,800 kcal

Question 7

Julie is a vegetarian-the only animal-based foods she consumes are dairy products and eggs.Which of the following statements about Julie's diet is TRUE?

Accepted Answer

A)  Julie's diet is unhealthful because it lacks adequacy. 
B)  Julie's diet is unhealthful because it lacks variety. 
C)  Julie's diet is unhealthful because it lacks nutrient density. 
D)  Julie's diet is not necessarily unhealthful. 
A)  Julie's diet is unhealthful because it lacks adequacy. 
B)  Julie's diet is unhealthful because it lacks variety. 
C)  Julie's diet is unhealthful because it lacks nutrient density. 
D)  Julie's diet is not necessarily unhealthful.

Question 8

Braeden tends to eat whenever he feels bored.His boredom is an example of a(n)

Accepted Answer

A)  emotional cue. 
B)  cultural cue. 
C)  biological hunger cue. 
D)  sensory cue. 
A)  emotional cue. 
B)  cultural cue. 
C)  biological hunger cue. 
D)  sensory cue.

Question 9

The USDA Food Patterns recommends that all fruit choices be fresh,not canned,frozen,dried,or juice.

Accepted Answer

A) True 
 B)False

Question 10

One of the limitations of MyPlate is that it cannot be accessed on the Internet.

Accepted Answer

A) True 
 B)False

Question 11

Suzie generally prepares the majority of meals for her family.Even though she always prepares meals that are high in nutrients,she tends to make the same meals repeatedly.Which one of these characteristics of a healthful diet is missing from Suzie's meal planning?

Accepted Answer

A)  adequacy 
B)  balance 
C)  moderation 
D)  variety 
A)  adequacy 
B)  balance 
C)  moderation 
D)  variety

Question 12

Which of the following would NOT be included in the net contents component of a food label?

Accepted Answer

A)  weight in grams 
B)  number of servings 
C)  volume in fluid ounces 
D)  numerical count of items in package 
A)  weight in grams 
B)  number of servings 
C)  volume in fluid ounces 
D)  numerical count of items in package

Question 13

Which of the following is NOT required on a food label?

Accepted Answer

A)  net contents of the package 
B)  statement of identity 
C)  name and address of the vendor 
D)  taste of the food 
A)  net contents of the package 
B)  statement of identity 
C)  name and address of the vendor 
D)  taste of the food

Question 14

After learning about the mistreatment of animals at slaughterhouses,Laura has become a vegetarian.Her dislike for meat,which she once enjoyed,is an example of

Accepted Answer

A)  conditioned taste aversion. 
B)  cultural conditioning. 
C)  internal cues. 
D)  social conditioning. 
A)  conditioned taste aversion. 
B)  cultural conditioning. 
C)  internal cues. 
D)  social conditioning.

Question 15

Which of the following equals one serving of the USDA Food Patterns' vegetable group?

Accepted Answer

A)  1/2 oz of almonds 
B)  1 tablespoon peanut butter 
C)  16 fl oz of tomato juice 
D)  2 cups of raw spinach 
A)  1/2 oz of almonds 
B)  1 tablespoon peanut butter 
C)  16 fl oz of tomato juice 
D)  2 cups of raw spinach

Question 16

Which of the following foods is likely to contain the highest level of sodium?

Accepted Answer

A)  deli cold cuts 
B)  milk 
C)  a salad sprinkled with salt 
D)  a slice of banana bread 
A)  deli cold cuts 
B)  milk 
C)  a salad sprinkled with salt 
D)  a slice of banana bread

Question 17

The characteristics of a healthful diet include

Accepted Answer

A)  moderation and low-energy. 
B)  balance and low-fat. 
C)  adequacy and value. 
D)  nutrient density and variety. 
A)  moderation and low-energy. 
B)  balance and low-fat. 
C)  adequacy and value. 
D)  nutrient density and variety.

Question 18

Planning a meal that includes many different-colored foods is an example of which characteristic of a healthful diet?

Accepted Answer

A)  adequacy 
B)  moderation 
C)  balance 
D)  variety 
A)  adequacy 
B)  moderation 
C)  balance 
D)  variety

Question 19

Which of the following foods is exempt from standard food labeling regulations?

Accepted Answer

A)  cereal 
B)  bread 
C)  meat 
D)  yogurt 
A)  cereal 
B)  bread 
C)  meat 
D)  yogurt

Question 20

A set of nutrition principles developed by the USDA and the HHS to help promote health and reduce the risk of chronic disease is called

Accepted Answer

A)  Food Fundamentals. 
B)  the Dietary Guidelines for Americans. 
C)  the Mediterranean Diet. 
D)  the DASH Diet. 
A)  Food Fundamentals. 
B)  the Dietary Guidelines for Americans. 
C)  the Mediterranean Diet. 
D)  the DASH Diet.

Exam 2: Designing a Healthful Diet

Most Americans eat outside of the home more than four times per week.

Excess sodium in the diet is linked to what disease in some individuals?

The USDA Food Patterns recommends the consumption of fewer than 100 empty Calories each day.

The USDA Food Patterns recommends that a healthful diet contain foods from which of the following groups?

MyPlate is based on the concept that a single dietary plan is appropriate for all individuals.

Mark weighs 254 pounds and would like to lose weight.He starts a walking program that expends 1.2 kcal/pound/hour.If he walks 45 minutes a day for one week,how many Calories will he burn in one week?

Julie is a vegetarian-the only animal-based foods she consumes are dairy products and eggs.Which of the following statements about Julie's diet is TRUE?

Braeden tends to eat whenever he feels bored.His boredom is an example of a(n)

The USDA Food Patterns recommends that all fruit choices be fresh,not canned,frozen,dried,or juice.

One of the limitations of MyPlate is that it cannot be accessed on the Internet.

Suzie generally prepares the majority of meals for her family.Even though she always prepares meals that are high in nutrients,she tends to make the same meals repeatedly.Which one of these characteristics of a healthful diet is missing from Suzie's meal planning?

Which of the following would NOT be included in the net contents component of a food label?

Which of the following is NOT required on a food label?

After learning about the mistreatment of animals at slaughterhouses,Laura has become a vegetarian.Her dislike for meat,which she once enjoyed,is an example of

Which of the following equals one serving of the USDA Food Patterns' vegetable group?

Which of the following foods is likely to contain the highest level of sodium?

The characteristics of a healthful diet include

Planning a meal that includes many different-colored foods is an example of which characteristic of a healthful diet?

Which of the following foods is exempt from standard food labeling regulations?

A set of nutrition principles developed by the USDA and the HHS to help promote health and reduce the risk of chronic disease is called

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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