Question 1

Health Canada permits five health claims on packaging. List 3 of the 5 Canadian health claims.

Accepted Answer

Health Canada permits the following five

Question 2

A method for eating out healthfully is to

Accepted Answer

A)  order several appetizers so that you will not eat your entire entrée when it arrives. 
B)  order any meat dish grilled or broiled and avoid fried or breaded meat dishes. 
C)  ask for only water as a beverage. 
D)  eat out only when you are not especially hungry. 
A)  order several appetizers so that you will not eat your entire entrée when it arrives. 
B)  order any meat dish grilled or broiled and avoid fried or breaded meat dishes. 
C)  ask for only water as a beverage. 
D)  eat out only when you are not especially hungry.

Question 3

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 4

The Mediterranean diet protects against cardiovascular disease by

Accepted Answer

A)  eliminating meat. 
B)  deriving 20% of total energy from fat. 
C)  incorporating a majority of its fat from plant oils. 
D)  eliminating high calorie foods, such as fats and sweets. 
A)  eliminating meat. 
B)  deriving 20% of total energy from fat. 
C)  incorporating a majority of its fat from plant oils. 
D)  eliminating high calorie foods, such as fats and sweets.

Question 5

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 6

Eating Well with Canada's Food Guide contains the recommended number of servings for each food group for six age and sex categories.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following is NOT considered a single serving size in Eating Well with Canada's Food Guide?

Accepted Answer

A)  125 mL (1/2 cup) of juice 
B)  1 pita 
C)  250 mL (1 cup) milk 
D)  2 eggs 
A)  125 mL (1/2 cup) of juice 
B)  1 pita 
C)  250 mL (1 cup) milk 
D)  2 eggs

Question 8

One of the limitations of Eating Well with Canada's Food Guide is that it cannot be accessed on the Internet.

Accepted Answer

A) True 
 B)False

Question 9

Describe the changes in labeling regulations that were announced in late 2002.

Accepted Answer

In late 2002, the Canadian government an

Question 10

Which of the following components on a food label is essential for people with food allergies?

Accepted Answer

A)  Nutrition Facts table 
B)  nutrient content claims 
C)  ingredient list 
D)  health claims 
A)  Nutrition Facts table 
B)  nutrient content claims 
C)  ingredient list 
D)  health claims

Question 11

There is no single dietary modification plan appropriate for all individuals.

Accepted Answer

A) True 
 B)False

Question 12

A product label on a food item in your lunch reads that the %DV for calcium is 2%. You recently learned that the for calcium is 1100 mg for your age. Determine the amount of calcium in one serving of this food item. Next, determine how much this food contributes to your calcium requirement as described by the DRI standards. For your age, the AI for calcium is 1000 mg.

Accepted Answer

Step 1: 2% = 0.02 0.02 × 1100 mg = 22 mg

Question 13

Suzie is a stay-at-home mom who generally prepares the majority of meals for her household. Even though she always prepares meals that offer enough Calories and nutrients for her family of four, she tends to make the same meals repeatedly. Which one of the characteristics of a healthy diet is Suzie not incorporating into her meal planning?

Accepted Answer

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

Question 14

Which of the following is a rich source of probiotics?

Accepted Answer

A)  enriched eggs 
B)  yogurt 
C)  iodized salt 
D)  sauerkraut 
A)  enriched eggs 
B)  yogurt 
C)  iodized salt 
D)  sauerkraut

Question 15

Eating the right amount of foods to maintain a healthy weight is called

Accepted Answer

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

Question 16

Foods made specifically for children under the age of two years have a simplified version of the Nutrition Facts Table. Which one of the following does NOT have to be on the Nutrition Facts Table?

Accepted Answer

A)  kcal 
B)  protein 
C)  trans fat 
D)  carbohydrate 
A)  kcal 
B)  protein 
C)  trans fat 
D)  carbohydrate

Question 17

To maintain a healthful weight, Eating Well with Canada's Food Guide recommends

Accepted Answer

A)  increasing the level of physical activity and reducing sedentary activities. 
B)  60 minutes of moderate activity most or all days of the week. 
C)  60 minutes of intense activity 3 days a week. 
D)  8 hours of moderate activity per week. 
A)  increasing the level of physical activity and reducing sedentary activities. 
B)  60 minutes of moderate activity most or all days of the week. 
C)  60 minutes of intense activity 3 days a week. 
D)  8 hours of moderate activity per week.

Question 18

Food labeling regulations allow manufacturers to omit the footnote of the Nutrition Facts Panel on smaller products.

Accepted Answer

A) True 
 B)False

Question 19

Outline the difficulties in determining Calorie content of food when eating out.

Accepted Answer

There are many difficulties associated w

Question 20

Since 2007, food labels have been required on all fresh meat and poultry.

Accepted Answer

A) True 
 B)False

Exam 2: Designing a Healthful Diet

Health Canada permits five health claims on packaging. List 3 of the 5 Canadian health claims.

A method for eating out healthfully is to

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?

The Mediterranean diet protects against cardiovascular disease by

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

Eating Well with Canada's Food Guide contains the recommended number of servings for each food group for six age and sex categories.

Which of the following is NOT considered a single serving size in Eating Well with Canada's Food Guide?

One of the limitations of Eating Well with Canada's Food Guide is that it cannot be accessed on the Internet.

Describe the changes in labeling regulations that were announced in late 2002.

Which of the following components on a food label is essential for people with food allergies?

There is no single dietary modification plan appropriate for all individuals.

Which of the following is a rich source of probiotics?

Eating the right amount of foods to maintain a healthy weight is called

Foods made specifically for children under the age of two years have a simplified version of the Nutrition Facts Table. Which one of the following does NOT have to be on the Nutrition Facts Table?

To maintain a healthful weight, Eating Well with Canada's Food Guide recommends

Food labeling regulations allow manufacturers to omit the footnote of the Nutrition Facts Panel on smaller products.

Outline the difficulties in determining Calorie content of food when eating out.

Since 2007, food labels have been required on all fresh meat and poultry.

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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