Question 1

The Dietary Guidelines encourage Americans to consume less:

Accepted Answer

A)  refined grains. 
B)  fruits. 
C)  added sugars. 
D)  vegetables. 
E)  a and c 
A)  refined grains. 
B)  fruits. 
C)  added sugars. 
D)  vegetables. 
E)  a and c E

Question 2

Any food providing 10%-19% of the Daily Value for a nutrient is considered to be a _____ source of the nutrient.

Accepted Answer

A)  poor 
B)  reliable 
C)  good 
D)  excellent
Application-Level Multiple-Choice Items 
A)  poor 
B)  reliable 
C)  good 
D)  excellent
Application-Level Multiple-Choice Items C

Question 3

Explain the concept of the discretionary calorie allowance, and describe ways this allowance may be "spent."

Accepted Answer

The discretionary calorie allowance refers to the extra calories that can be consumed after meeting all of the body's essential nutrient needs. These extra calories can be "spent" on foods and beverages that are high in added sugars, solid fats, and alcohol, but low in essential nutrients.

There are various ways that this allowance may be "spent." For example, it could be used to enjoy a small piece of cake at a celebration, have a scoop of ice cream as a treat, or indulge in a glass of wine with dinner. However, it's important to note that these discretionary calories should be consumed in moderation and not as a regular part of the diet.

It's also important to consider the overall balance of the diet and ensure that the majority of calories come from nutrient-dense foods such as fruits, vegetables, whole grains, lean proteins, and healthy fats. By doing so, individuals can still enjoy occasional treats while maintaining a healthy and balanced diet.

Question 4

An important recommendation of the Dietary Guidelines for Americans 2010 is to make physical activity a habit.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following have the scientists who have been doing research on phytochemicals in foods found to be true?

Accepted Answer

A)  Their health benefits in people were recognized before their roles in taste and color of foods. 
B)  Only a few compounds found in foods can be considered phytochemicals. 
C)  They are just as effective in a supplement form as in food form. 
D)  Research has shown the possible health benefits in cell and animal studies. 
A)  Their health benefits in people were recognized before their roles in taste and color of foods. 
B)  Only a few compounds found in foods can be considered phytochemicals. 
C)  They are just as effective in a supplement form as in food form. 
D)  Research has shown the possible health benefits in cell and animal studies.

Question 6

Currently, the DRI values for the minerals sodium and potassium, and other food constituents, are forthcoming.

Accepted Answer

A) True 
 B)False

Question 7

There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.

Accepted Answer

A) True 
 B)False

Question 8

As more research demonstrates the possible benefits of phytochemicals for health, the best approach for consuming them is to:

Accepted Answer

A)  avoid eating more foods containing them until more research has shown benefits. 
B)  include a variety of fruits and vegetables containing phytochemicals in your diet. 
C)  find supplements that can give you concentrated doses for health benefits. 
D)  read supplement labels to find out which claims state the best health benefits. 
A)  avoid eating more foods containing them until more research has shown benefits. 
B)  include a variety of fruits and vegetables containing phytochemicals in your diet. 
C)  find supplements that can give you concentrated doses for health benefits. 
D)  read supplement labels to find out which claims state the best health benefits.

Question 9

A person has had the following vegetables over the past week: carrots, pinto beans, corn, cauliflower, coleslaw, and mashed potatoes. Which of the following vegetables should he eat to be sure he has had representation of each of the subgroups for the week?

Accepted Answer

A)  broccoli 
B)  sweet potatoes 
C)  green peas 
D)  mushrooms 
A)  broccoli 
B)  sweet potatoes 
C)  green peas 
D)  mushrooms

Question 10

Describe how the DRI Committee establishes DRI values.

Accepted Answer

The answer of Describe how the DRI Committee establishes DRI...

Question 11

Which of the following foods do not fit into any of the five major food groups in the USDA Food Patterns?

Accepted Answer

A)  yogurt, legumes, and cheese 
B)  peaches, peanuts, and ready-to-eat cereal 
C)  margarine, gravy, and jelly 
D)  eggs, frozen yogurt, and avocados 
A)  yogurt, legumes, and cheese 
B)  peaches, peanuts, and ready-to-eat cereal 
C)  margarine, gravy, and jelly 
D)  eggs, frozen yogurt, and avocados

Question 12

So far, the DRI Committee has published recommendations for the vitamins and minerals, along with those for carbohydrates, fiber, lipids, proteins, water, and energy.

Accepted Answer

A) True 
 B)False

Question 13

When creating and evaluating meals on a daily basis it is best to:

Accepted Answer

A)  use the DRI to calculate the most accurate nutrient intake. 
B)  use only the USDA Food Patterns since they are the easiest to calculate. 
C)  rely on computerized diet analysis programs. 
D)  use a combination of analysis tools to determine nutrient adequacy. 
A)  use the DRI to calculate the most accurate nutrient intake. 
B)  use only the USDA Food Patterns since they are the easiest to calculate. 
C)  rely on computerized diet analysis programs. 
D)  use a combination of analysis tools to determine nutrient adequacy.

Question 14

If a nutrient does not have a Tolerable Upper Intake Level, this means that:

Accepted Answer

A)  it is safe to consume in any amount. 
B)  insufficient data exist to establish a value. 
C)  no caution is required when consuming supplements of that nutrient. 
D)  it is safe when supplemental levels are added to foods. 
A)  it is safe to consume in any amount. 
B)  insufficient data exist to establish a value. 
C)  no caution is required when consuming supplements of that nutrient. 
D)  it is safe when supplemental levels are added to foods.

Question 15

A person is trying to eat the best diet to reduce the risk of developing chronic disease. She wants to be sure that she will consume adequate nutrients in the best proportions from her foods she selects. Which would be the best DRI recommendation for her to use to ensure she has the best energy nutrient intakes to reduce chronic disease risk?

Accepted Answer

A)  Recommended Dietary Allowances (RD
A)  
B)  Adequate Intakes (AI) 
C)  Acceptable Macronutrient Distribution Ranges (AMDR) 
D)  Daily Values (DV) 
A)  Recommended Dietary Allowances (RD
A)  
B)  Adequate Intakes (AI) 
C)  Acceptable Macronutrient Distribution Ranges (AMDR) 
D)  Daily Values (DV)

Question 16

What are the DRI designed for?

Accepted Answer

A)  health maintenance 
B)  restoration of health 
C)  disease prevention 
D)  a and b 
E)  a and c 
A)  health maintenance 
B)  restoration of health 
C)  disease prevention 
D)  a and b 
E)  a and c

Question 17

The Daily Values reflect the needs of an "average person" consuming between _____ calories a day.

Accepted Answer

A)  1,500 and 2,000 
B)  2,000 and 2,500 
C)  2,500 and 3,000 
D)  3,000 and 3,500 
A)  1,500 and 2,000 
B)  2,000 and 2,500 
C)  2,500 and 3,000 
D)  3,000 and 3,500

Question 18

Which of the following establishes population-wide average requirements used by nutrition policymakers?

Accepted Answer

A)  Recommended Dietary Allowances 
B)  Daily Values 
C)  Recommended Daily Allowances 
D)  Estimated Average Requirements 
A)  Recommended Dietary Allowances 
B)  Daily Values 
C)  Recommended Daily Allowances 
D)  Estimated Average Requirements

Question 19

The United States is among many countries that establish and publish guidelines for appropriate nutrient intakes.

Accepted Answer

A) True 
 B)False

Question 20

Describe characteristics of the Daily Values listed on food labels and how they should be used in diet planning.

Accepted Answer

The Daily Values listed on food labels a

The Dietary Guidelines encourage Americans to consume less:

Any food providing 10%-19% of the Daily Value for a nutrient is considered to be a _____ source of the nutrient.

Explain the concept of the discretionary calorie allowance, and describe ways this allowance may be "spent."

An important recommendation of the Dietary Guidelines for Americans 2010 is to make physical activity a habit.

Which of the following have the scientists who have been doing research on phytochemicals in foods found to be true?

Currently, the DRI values for the minerals sodium and potassium, and other food constituents, are forthcoming.

There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.

As more research demonstrates the possible benefits of phytochemicals for health, the best approach for consuming them is to:

A person has had the following vegetables over the past week: carrots, pinto beans, corn, cauliflower, coleslaw, and mashed potatoes. Which of the following vegetables should he eat to be sure he has had representation of each of the subgroups for the week?

Describe how the DRI Committee establishes DRI values.

Which of the following foods do not fit into any of the five major food groups in the USDA Food Patterns?

So far, the DRI Committee has published recommendations for the vitamins and minerals, along with those for carbohydrates, fiber, lipids, proteins, water, and energy.

When creating and evaluating meals on a daily basis it is best to:

If a nutrient does not have a Tolerable Upper Intake Level, this means that:

What are the DRI designed for?

The Daily Values reflect the needs of an "average person" consuming between _____ calories a day.

Which of the following establishes population-wide average requirements used by nutrition policymakers?

The United States is among many countries that establish and publish guidelines for appropriate nutrient intakes.

Describe characteristics of the Daily Values listed on food labels and how they should be used in diet planning.

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters

Exam 2: Nutrition Toolsstandards and Guidelines

The Dietary Guidelines encourage Americans to consume less:

Any food providing 10%-19% of the Daily Value for a nutrient is considered to be a _____ source of the nutrient.

Explain the concept of the discretionary calorie allowance, and describe ways this allowance may be "spent."

An important recommendation of the Dietary Guidelines for Americans 2010 is to make physical activity a habit.

Which of the following have the scientists who have been doing research on phytochemicals in foods found to be true?

Currently, the DRI values for the minerals sodium and potassium, and other food constituents, are forthcoming.

There is strong scientific evidence that individual phytochemical supplements safely provide health benefits.

As more research demonstrates the possible benefits of phytochemicals for health, the best approach for consuming them is to:

A person has had the following vegetables over the past week: carrots, pinto beans, corn, cauliflower, coleslaw, and mashed potatoes. Which of the following vegetables should he eat to be sure he has had representation of each of the subgroups for the week?

Describe how the DRI Committee establishes DRI values.

Which of the following foods do not fit into any of the five major food groups in the USDA Food Patterns?

So far, the DRI Committee has published recommendations for the vitamins and minerals, along with those for carbohydrates, fiber, lipids, proteins, water, and energy.

When creating and evaluating meals on a daily basis it is best to:

If a nutrient does not have a Tolerable Upper Intake Level, this means that:

What are the DRI designed for?

The Daily Values reflect the needs of an "average person" consuming between _____ calories a day.

Which of the following establishes population-wide average requirements used by nutrition policymakers?

The United States is among many countries that establish and publish guidelines for appropriate nutrient intakes.

Describe characteristics of the Daily Values listed on food labels and how they should be used in diet planning.

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters