Question 1

To label a product low in trans fat, the product must also be

Accepted Answer

A)  low in saturated fat. 
B)  low in total fat. 
C)  fat free. 
D)  light. 
A)  low in saturated fat. 
B)  low in total fat. 
C)  fat free. 
D)  light.

Question 2

The Canadian government first issued nutrition advice to Canadians in 1942. The reason for this was

Accepted Answer

A)  the opening of a new government office. 
B)  changes in policy legislation in Canada. 
C)  it was war-time, and some foods were rationed and hard to get. 
D)  there was a surplus of food and it needed to be divided among Canadians. 
A)  the opening of a new government office. 
B)  changes in policy legislation in Canada. 
C)  it was war-time, and some foods were rationed and hard to get. 
D)  there was a surplus of food and it needed to be divided among Canadians.

Question 3

A woman's fist is approximately the size of 1 cup (250mL) of pasta or vegetables.

Accepted Answer

A) True 
 B)False

Question 4

Which one of the following is required to have standard food labelling?

Accepted Answer

A)  coffee 
B)  spices 
C)  fresh fruit 
D)  milk 
A)  coffee 
B)  spices 
C)  fresh fruit 
D)  milk

Question 5

Eating Well with Canada's Food Guide encourages healthier fats such as butter and lard.

Accepted Answer

A) True 
 B)False

Question 6

Which of the following characteristics describes the majority of meals offered at fast-food restaurants?

Accepted Answer

A)  high in calories 
B)  low in total fat 
C)  low in sodium 
D)  provide fresh fruits and vegetables 
A)  high in calories 
B)  low in total fat 
C)  low in sodium 
D)  provide fresh fruits and vegetables

Question 7

Eating Well with Canada's Food Guide follows a standardized definition for a serving size of each food.

Accepted Answer

A) True 
 B)False

Question 8

What is represented at the base of the Mediterranean Diet and on the last panel of Eating Well with Canada's Food Guide?

Accepted Answer

A)  daily physical activity 
B)  olive oil 
C)  beans, legumes, and nuts 
D)  yogurt 
A)  daily physical activity 
B)  olive oil 
C)  beans, legumes, and nuts 
D)  yogurt

Question 9

Because they can only survive in the body for short periods of time, probiotics should be consumed ________.

Accepted Answer

A)  hourly 
B)  daily 
C)  weekly 
D)  monthly 
A)  hourly 
B)  daily 
C)  weekly 
D)  monthly

Question 10

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

Accepted Answer

A)  sodium (mg/serving) 
B)  folic acid (µg/serving) 
C)  dietary fiber (g/serving) 
D)  total cholesterol (mg/serving) 
A)  sodium (mg/serving) 
B)  folic acid (µg/serving) 
C)  dietary fiber (g/serving) 
D)  total cholesterol (mg/serving)

Question 11

The Reference Standard used to calculate % Daily Value for daily cholesterol intake is

Accepted Answer

A)  0 mg. 
B)  10 mg. 
C)  300 mg. 
D)  500 mg. 
A)  0 mg. 
B)  10 mg. 
C)  300 mg. 
D)  500 mg.

Question 12

The diet planning tool developed by Health Canada to help Canadians reduce their risk of developing chronic disease is

Accepted Answer

A)  Eating Well with Canada's Food Guide. 
B)  the 5 to 10 a Day for Better Health diet plan. 
C)  the DASH diet. 
D)  MyPyramid. 
A)  Eating Well with Canada's Food Guide. 
B)  the 5 to 10 a Day for Better Health diet plan. 
C)  the DASH diet. 
D)  MyPyramid.

Question 13

Describe the dietary pattern of the Mediterranean-style diet. What health benefits have been linked to this diet?

Accepted Answer

A reduction in the risk of cardiovascula

Question 14

Eating Well with Canada's Food Guide recommends that all grain sources be whole-grain choices.

Accepted Answer

A) True 
 B)False

Question 15

Why are there several ethnic variations of the 2007 Canada Food Guide?

Accepted Answer

A)  to guide individuals when eating out in different types of restaurants 
B)  to account for variations in activity level 
C)  to allow for culturally and ethnically different foods choices 
D)  to account for individual variances in gender and age 
A)  to guide individuals when eating out in different types of restaurants 
B)  to account for variations in activity level 
C)  to allow for culturally and ethnically different foods choices 
D)  to account for individual variances in gender and age

Question 16

Miguel's doctor has recommended that he include more fiber-rich foods in his diet and suggests he try to consume at least 25 grams a day. He looks at the label on his favorite cereal and notices that it has 8% of the Daily Value of fiber per 1/2 cup serving. If Miguel eats 1 cup of this cereal how much fiber will he be consuming?

Accepted Answer

A)  2 grams 
B)  4 grams 
C)  8 grams 
D)  12 grams 
A)  2 grams 
B)  4 grams 
C)  8 grams 
D)  12 grams

Question 17

There are key messages accompanying the food groups in Eating Well with Canada's Food Guide. Name the four food groups and list at least 1 key message for each food group.

Accepted Answer

Vegetables and Fruit
-Eat at least one d

Question 18

Discuss appropriate and practical recommendations for eating out healthfully.

Accepted Answer

Some appropriate and practical recommend

Question 19

Most Canadians eat outside of the home at least once per week.

Accepted Answer

A) True 
 B)False

Question 20

Percent Daily Values listed on food labels are based on an energy intake level of 2,000 Calories a day.

Accepted Answer

A) True 
 B)False

Exam 2: Designing a Healthful Diet

To label a product low in trans fat, the product must also be

The Canadian government first issued nutrition advice to Canadians in 1942. The reason for this was

A woman's fist is approximately the size of 1 cup (250mL) of pasta or vegetables.

Which one of the following is required to have standard food labelling?

Eating Well with Canada's Food Guide encourages healthier fats such as butter and lard.

Which of the following characteristics describes the majority of meals offered at fast-food restaurants?

Eating Well with Canada's Food Guide follows a standardized definition for a serving size of each food.

What is represented at the base of the Mediterranean Diet and on the last panel of Eating Well with Canada's Food Guide?

Because they can only survive in the body for short periods of time, probiotics should be consumed ________.

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

The Reference Standard used to calculate % Daily Value for daily cholesterol intake is

The diet planning tool developed by Health Canada to help Canadians reduce their risk of developing chronic disease is

Describe the dietary pattern of the Mediterranean-style diet. What health benefits have been linked to this diet?

Eating Well with Canada's Food Guide recommends that all grain sources be whole-grain choices.

Why are there several ethnic variations of the 2007 Canada Food Guide?

There are key messages accompanying the food groups in Eating Well with Canada's Food Guide. Name the four food groups and list at least 1 key message for each food group.

Discuss appropriate and practical recommendations for eating out healthfully.

Most Canadians eat outside of the home at least once per week.

Percent Daily Values listed on food labels are based on an energy intake level of 2,000 Calories a day.

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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