Question 1

Which of the following is the name of a liquid yogurt beverage?

Accepted Answer

A)  keratin 
B)  kelphate 
C)  kale 
D)  kefir 
A)  keratin 
B)  kelphate 
C)  kale 
D)  kefir

Question 2

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

Accepted Answer

A)  Daily Values (DV) 
B)  Recommended Dietary Allowances (RD
A)  
C)  Recommended Daily Allowances (RD
A)  
D)  Estimated Average Requirements (EAR) 
A)  Daily Values (DV) 
B)  Recommended Dietary Allowances (RD
A)  
C)  Recommended Daily Allowances (RD
A)  
D)  Estimated Average Requirements (EAR)

Question 3

Which of the following statements about Daily Values (DV)is the most accurate?

Accepted Answer

A)  They apply to healthy people only. 
B)  They are the best way to compare the nutritional content of different foods. 
C)  They are not yet required on Canadian nutrition labels. 
D)  They are useful as nutrient intake goals for individuals. 
A)  They apply to healthy people only. 
B)  They are the best way to compare the nutritional content of different foods. 
C)  They are not yet required on Canadian nutrition labels. 
D)  They are useful as nutrient intake goals for individuals.

Question 4

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

Accepted Answer

The discretionary calorie allowance is t

Question 5

How many grams of fibre must a food contain for it to be considered a "very high source" of fibre?

Accepted Answer

A)  2 grams or more 
B)  4 grams or more 
C)  6 grams or more 
D)  8 grams of more 
A)  2 grams or more 
B)  4 grams or more 
C)  6 grams or more 
D)  8 grams of more

Question 6

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is not generous.

Accepted Answer

A) True 
 B)False

Question 7

The Nutrition Facts panel on a food label lists the following information for amounts per serving: 111 calories; 23 calories from fat.What percentage of the calories are provided by fat?

Accepted Answer

A)  11% 
B)  19% 
C)  21% 
D)  32% 
A)  11% 
B)  19% 
C)  21% 
D)  32%

Question 8

What percentage range of protein in the diet provides adequate energy nutrients for healthy individuals while reducing the risk of chronic diseases?

Accepted Answer

A)  10-35% 
B)  6-25% 
C)  15-38% 
D)  4-6% 
A)  10-35% 
B)  6-25% 
C)  15-38% 
D)  4-6%

Question 9

George is a 35-year-old athlete using nutrient supplements to give him a competitive advantage.Why would you suggest that George become familiar with tolerable upper intake levels (UL)?

Accepted Answer

A)  so that he does not need to use supplements 
B)  so that he does not risk illness from nutrient toxicity 
C)  so that he maximizes his athletic performance 
D)  so that he does not become deficient in a specific nutrient deemed important for athletes 
A)  so that he does not need to use supplements 
B)  so that he does not risk illness from nutrient toxicity 
C)  so that he maximizes his athletic performance 
D)  so that he does not become deficient in a specific nutrient deemed important for athletes

Question 10

The absence of a tolerable upper intake level (UL)for a nutrient implies that it is safe to consume in any amount.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following is a key nutrient or other food component typically found in vegetables and fruits?

Accepted Answer

A)  vitamin B12 
B)  trans fats 
C)  fibre 
D)  proteins 
A)  vitamin B12 
B)  trans fats 
C)  fibre 
D)  proteins

Question 12

Many standards published by international and national groups are similar to the dietary reference intakes (DRI).

Accepted Answer

A) True 
 B)False

Question 13

List the food groups in Canada's Food Guide and give an example of a nutrient-dense food from each group.

Accepted Answer

Vegetables and Fruit: broccoli

Question 14

Which of the following is an appropriate use for dietary reference intakes (DRI)?

Accepted Answer

A)  ensuring that maximum nutrient requirements are met 
B)  estimating the nutrient needs of persons with medical problems 
C)  planning diets for population groups such as military personnel 
D)  estimating the inadequacy of an individual's nutrient intake 
A)  ensuring that maximum nutrient requirements are met 
B)  estimating the nutrient needs of persons with medical problems 
C)  planning diets for population groups such as military personnel 
D)  estimating the inadequacy of an individual's nutrient intake

Question 15

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

Accepted Answer

The percent Daily Values (%DV)reflect th

Question 16

Which of the following food groups is located along the innermost arc of the rainbow depiction on the cover of Canada's Food Guide?

Accepted Answer

A)  meats and alternatives 
B)  milk and alternatives 
C)  vegetables and fruits 
D)  grain products 
A)  meats and alternatives 
B)  milk and alternatives 
C)  vegetables and fruits 
D)  grain products

Question 17

Which of the following statements about the discretionary calorie allowance is true?

Accepted Answer

A)  The added fat absorbed by the batter in fried chicken contributes to discretionary calories. 
B)  It may be spent on foods composed primarily of water. 
C)  It is not affected by physical activity level. 
D)  It may not be spent on added sugars. 
A)  The added fat absorbed by the batter in fried chicken contributes to discretionary calories. 
B)  It may be spent on foods composed primarily of water. 
C)  It is not affected by physical activity level. 
D)  It may not be spent on added sugars.

Question 18

Nutrition amounts and percentages of Daily Values for what number of core nutrients must be listed on the Nutrition Facts panel on a food label?

Accepted Answer

A)  10 
B)  11 
C)  12 
D)  13 
A)  10 
B)  11 
C)  12 
D)  13

Question 19

Which of the following conditions do Asian people develop more often than people in the West?

Accepted Answer

A)  osteoporosis 
B)  stomach cancer 
C)  symptoms related to menopause 
D)  heart disease 
A)  osteoporosis 
B)  stomach cancer 
C)  symptoms related to menopause 
D)  heart disease

Question 20

Which of the following recommendations with regard to oils and fats does the most recent version of Canada's Food Guide make?

Accepted Answer

A)  Do not consume butter,lard,or shortening. 
B)  Include at least 3 to 4 tbs (45 to 60 mL)daily. 
C)  Choose soft margarines that are low in saturated fats and trans fats. 
D)  Use vegetable oils such as coconut,olive,and palm kernel. 
A)  Do not consume butter,lard,or shortening. 
B)  Include at least 3 to 4 tbs (45 to 60 mL)daily. 
C)  Choose soft margarines that are low in saturated fats and trans fats. 
D)  Use vegetable oils such as coconut,olive,and palm kernel.

Which of the following is the name of a liquid yogurt beverage?

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

Which of the following statements about Daily Values (DV)is the most accurate?

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

How many grams of fibre must a food contain for it to be considered a "very high source" of fibre?

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is not generous.

The Nutrition Facts panel on a food label lists the following information for amounts per serving: 111 calories; 23 calories from fat.What percentage of the calories are provided by fat?

What percentage range of protein in the diet provides adequate energy nutrients for healthy individuals while reducing the risk of chronic diseases?

George is a 35-year-old athlete using nutrient supplements to give him a competitive advantage.Why would you suggest that George become familiar with tolerable upper intake levels (UL)?

The absence of a tolerable upper intake level (UL)for a nutrient implies that it is safe to consume in any amount.

Which of the following is a key nutrient or other food component typically found in vegetables and fruits?

Many standards published by international and national groups are similar to the dietary reference intakes (DRI).

List the food groups in Canada's Food Guide and give an example of a nutrient-dense food from each group.

Which of the following is an appropriate use for dietary reference intakes (DRI)?

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

Which of the following food groups is located along the innermost arc of the rainbow depiction on the cover of Canada's Food Guide?

Which of the following statements about the discretionary calorie allowance is true?

Nutrition amounts and percentages of Daily Values for what number of core nutrients must be listed on the Nutrition Facts panel on a food label?

Which of the following conditions do Asian people develop more often than people in the West?

Which of the following recommendations with regard to oils and fats does the most recent version of Canada's Food Guide make?

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, starch, glycogen, and Fibre

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

Which of the following is the name of a liquid yogurt beverage?

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

Which of the following statements about Daily Values (DV)is the most accurate?

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

How many grams of fibre must a food contain for it to be considered a "very high source" of fibre?

The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is not generous.

The Nutrition Facts panel on a food label lists the following information for amounts per serving: 111 calories; 23 calories from fat.What percentage of the calories are provided by fat?

What percentage range of protein in the diet provides adequate energy nutrients for healthy individuals while reducing the risk of chronic diseases?

George is a 35-year-old athlete using nutrient supplements to give him a competitive advantage.Why would you suggest that George become familiar with tolerable upper intake levels (UL)?

The absence of a tolerable upper intake level (UL)for a nutrient implies that it is safe to consume in any amount.

Which of the following is a key nutrient or other food component typically found in vegetables and fruits?

Many standards published by international and national groups are similar to the dietary reference intakes (DRI).

List the food groups in Canada's Food Guide and give an example of a nutrient-dense food from each group.

Which of the following is an appropriate use for dietary reference intakes (DRI)?

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

Which of the following food groups is located along the innermost arc of the rainbow depiction on the cover of Canada's Food Guide?

Which of the following statements about the discretionary calorie allowance is true?

Nutrition amounts and percentages of Daily Values for what number of core nutrients must be listed on the Nutrition Facts panel on a food label?

Which of the following conditions do Asian people develop more often than people in the West?

Which of the following recommendations with regard to oils and fats does the most recent version of Canada's Food Guide make?

Food Choices and Human Health

The Remarkable Body

The Carbohydrates: Sugar, starch, glycogen, and Fibre

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