Question 1

Which group of nutrients are common to the foods in the outermost arc of Eating Well with Canada's Food Guide?

Accepted Answer

A)  fibre and vitamin C 
B)  protein and vitamin B₁₂ 
C)  calcium and iron 
D)  protein and fat 
A)  fibre and vitamin C 
B)  protein and vitamin B₁₂ 
C)  calcium and iron 
D)  protein and fat A

Question 2

Provided on the Nutrition Facts Panel, the Percent Daily Values (%DV) tells the consumer how much one serving contributes to the recommended overall daily intake of nutrients.

Accepted Answer

A) True 
 B)False  True

Question 3

One cup of New England style clam chowder provides 101 kcal and 105 mg of potassium, 150 grams of firm silken tofu provides 93 kcal and 291 mg of potassium, and 125 mL (1/2 cup) of cooked Malabar spinach provides 5 kcal and 60 mg of potassium. Which food is the more nutrient dense source of potassium?

Accepted Answer

105 mg potassium/101 kcal = 1.04 mg potassium per kcal (clam chowder)
291 mg potassium/93 kcal = 3.13 mg potassium per kcal (tofu)
60 mg potassium/5 kcal = 12 mg potassium per kcal (spinach)
Spinach provides the greatest amount of potassium per kcal, therefore it is the most nutrient dense source of potassium. The second most nutrient dense source is silken tofu, and the least nutrient dense source of potassium is the New England clam chowder.

Question 4

How many daily serving of grains does Eating Well with Canada's Food Guide recommend for an adult?

Accepted Answer

A)  1-2 
B)  3-4 
C)  5-6 
D)  6-8 
A)  1-2 
B)  3-4 
C)  5-6 
D)  6-8

Question 5

Which of the following foods has the greatest nutrient density?

Accepted Answer

A)  2 cups of strawberry Lifesavers (200 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)  2 cups of strawberry Lifesavers (200 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 6

Which of the following statements does NOT describe the Mediterranean-style diet?

Accepted Answer

A)  Meat is consumed monthly. 
B)  Fruits and vegetables are consumed daily. 
C)  The major fat used for cooking and flavor is olive oil. 
D)  The diet is lower in total fat than the Canadian dietary recommendations. 
A)  Meat is consumed monthly. 
B)  Fruits and vegetables are consumed daily. 
C)  The major fat used for cooking and flavor is olive oil. 
D)  The diet is lower in total fat than the Canadian dietary recommendations.

Question 7

Julie does not care for meat and poultry and restricts her intake of animal foods to only milk and yogurt sources. Which dietary guideline is Julie failing to practice?

Accepted Answer

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

Question 8

Since January 1st, 2003 Nutrition Facts Tables have been required on all fresh fruit and vegetables.

Accepted Answer

A) True 
 B)False

Question 9

Moderation includes eating enough, but not too much, of the right amounts of food to optimize the body's function.

Accepted Answer

A) True 
 B)False

Question 10

The four characteristics of a healthful diet are adequacy, balance, moderation, and

Accepted Answer

A)  calories. 
B)  color. 
C)  value. 
D)  variety. 
A)  calories. 
B)  color. 
C)  value. 
D)  variety.

Question 11

Ethnic foods can be incorporated into a healthful diet.

Accepted Answer

A) True 
 B)False

Question 12

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 the characteristics of a healthy diet is Jack missing?

Accepted Answer

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

Question 13

If you ate a container of food that contains 80 kcalories per serving and there are 4 servings in the container, how many kcalories did you consume?

Accepted Answer

A)  80 kcalories 
B)  160 kcalories 
C)  320 kcalories 
D)  400 kcalories 
A)  80 kcalories 
B)  160 kcalories 
C)  320 kcalories 
D)  400 kcalories

Question 14

The label on a bag of potato chips indicates that one serving contains 250 Calories, with 150 Calories from fat. What percent of Calories comes from fat?

Accepted Answer

A)  25 
B)  50 
C)  60 
D)  80 
A)  25 
B)  50 
C)  60 
D)  80

Question 15

Eating Well with Canada's Food Guide recommends that pregnant women consume a multivitamin containing folic acid and iron.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following foods is a legume?

Accepted Answer

A)  lentils 
B)  squash 
C)  sardines 
D)  barley 
A)  lentils 
B)  squash 
C)  sardines 
D)  barley

Question 17

Which of the following would NOT be a good practice for eating out healthfully?

Accepted Answer

A)  Share an entrée with a friend. 
B)  Order low-fat or nonfat salad dressing served on the side. 
C)  Order cream-based soups to increase your calcium intake. 
D)  Instead of a beef burger, order a chicken or veggie burger. 
A)  Share an entrée with a friend. 
B)  Order low-fat or nonfat salad dressing served on the side. 
C)  Order cream-based soups to increase your calcium intake. 
D)  Instead of a beef burger, order a chicken or veggie burger.

Question 18

The "supersizing" phenomenon refers to the

Accepted Answer

A)  increase in the protein content of beef. 
B)  substantial growth in serving sizes of purchased meals. 
C)  increase in the size and cholesterol content of grade A eggs. 
D)  proliferation of genetically modified produce. 
A)  increase in the protein content of beef. 
B)  substantial growth in serving sizes of purchased meals. 
C)  increase in the size and cholesterol content of grade A eggs. 
D)  proliferation of genetically modified produce.

Question 19

Which of the following conditions have probiotics been to shown assist with?

Accepted Answer

A)  hypertension and cardiovascular disease 
B)  anxiety and depression 
C)  diarrhea and lactose intolerance 
D)  macular degeneration and cataracts 
A)  hypertension and cardiovascular disease 
B)  anxiety and depression 
C)  diarrhea and lactose intolerance 
D)  macular degeneration and cataracts

Question 20

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

Exam 2: Designing a Healthful Diet

Which group of nutrients are common to the foods in the outermost arc of Eating Well with Canada's Food Guide?

Provided on the Nutrition Facts Panel, the Percent Daily Values (%DV) tells the consumer how much one serving contributes to the recommended overall daily intake of nutrients.

How many daily serving of grains does Eating Well with Canada's Food Guide recommend for an adult?

Which of the following foods has the greatest nutrient density?

Which of the following statements does NOT describe the Mediterranean-style diet?

Julie does not care for meat and poultry and restricts her intake of animal foods to only milk and yogurt sources. Which dietary guideline is Julie failing to practice?

Since January 1st, 2003 Nutrition Facts Tables have been required on all fresh fruit and vegetables.

Moderation includes eating enough, but not too much, of the right amounts of food to optimize the body's function.

The four characteristics of a healthful diet are adequacy, balance, moderation, and

Ethnic foods can be incorporated into a healthful diet.

If you ate a container of food that contains 80 kcalories per serving and there are 4 servings in the container, how many kcalories did you consume?

The label on a bag of potato chips indicates that one serving contains 250 Calories, with 150 Calories from fat. What percent of Calories comes from fat?

Eating Well with Canada's Food Guide recommends that pregnant women consume a multivitamin containing folic acid and iron.

Which of the following foods is a legume?

Which of the following would NOT be a good practice for eating out healthfully?

The "supersizing" phenomenon refers to the

Which of the following conditions have probiotics been to shown assist with?

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

The Role of Nutrition in Our 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 Involved in Antioxidant Function

Nutrients Involved in Bone Health

Nutrients Involved in Energy Metabolism and Blood Health

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Food Safety and Technology: Impact on Consumers

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

Nutrition Through the Life Cycle: Childhood to Late Adulthood

alcohol

cancer

cardiovascular Disease

diabetes

dietary Supplements: Necessity or Waste

disordered Eating

disorders Related to Specific Foods

the Fetal Environment: a Lasting Impression

fluid Imbalance

global Nutrition

obesity

osteoporosis

phytochemicals

searching for the Fountain of Youth

vitamins and Minerals: Micronutrients With Macro Powers

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