Question 1

The outer arc of Eating Well with Canada's Food Guide contains

Accepted Answer

A)  Meats and Alternatives. 
B)  Grain Products. 
C)  Milk and Alternatives. 
D)  Vegetables and Fruit. 
A)  Meats and Alternatives. 
B)  Grain Products. 
C)  Milk and Alternatives. 
D)  Vegetables and Fruit.

Question 2

Eating Well with Canada's Food Guide advises men and women over the age of 50 years to take a supplement of

Accepted Answer

A)  calcium. 
B)  vitamin D. 
C)  iron. 
D)  vitamin C. 
A)  calcium. 
B)  vitamin D. 
C)  iron. 
D)  vitamin C.

Question 3

Excess sodium in the diet is linked to what disease in some individuals?

Accepted Answer

A)  cancer 
B)  hyperactivity 
C)  obesity 
D)  hypertension 
A)  cancer 
B)  hyperactivity 
C)  obesity 
D)  hypertension

Question 4

What is the program? What is the difference between this program and other Canadian logo programs on packaged foods?

Accepted Answer

is a non-profit food information program

Question 5

Describe the three main purposes of Canada's food label.

Accepted Answer

Canada's food label has three main purpo

Question 6

What are the characteristics of a nutritious diet? How does the Eating Well with Canada's Food Guide illustrate these diet planning principles?

Accepted Answer

The characteristics of a nutritious diet

Question 7

Your friend is new to Canada and wants to know more about nutrition and Eating Well with Canada's Food Guide. Your friend asks for your help in determining where she fits within the recommended ranges. What advice do you give your friend regarding the food groups and the recommended ranges?

Accepted Answer

I would explain the following to my frie

Question 8

The core vitamins and minerals that are found on a Nutrition Facts table are

Accepted Answer

A)  vitamin D, calcium, vitamin C, sodium. 
B)  vitamin A, vitamin C, calcium, iron. 
C)  sodium, potassium, vitamin A, vitamin C. 
D)  vitamin D, calcium, sodium, potassium. 
A)  vitamin D, calcium, vitamin C, sodium. 
B)  vitamin A, vitamin C, calcium, iron. 
C)  sodium, potassium, vitamin A, vitamin C. 
D)  vitamin D, calcium, sodium, potassium.

Question 9

Which key characteristic of a nutritious diet prevents boredom and avoids us from getting into "food ruts"?

Accepted Answer

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

Question 10

Which of the following is a limitation of Eating Well with Canada's Food Guide?

Accepted Answer

A)  The serving sizes do not always represent standard amounts of food that people buy, prepare, and serve. 
B)  Low-fat and low-calorie foods are very clearly defined in each food category. 
C)  Eating Well with Canada's Food Guide goes too far in encouraging individuals to consume healthier foods. 
D)  Eating Well with Canada's Food Guide provides examples of meat alternatives and dairy alternatives. 
A)  The serving sizes do not always represent standard amounts of food that people buy, prepare, and serve. 
B)  Low-fat and low-calorie foods are very clearly defined in each food category. 
C)  Eating Well with Canada's Food Guide goes too far in encouraging individuals to consume healthier foods. 
D)  Eating Well with Canada's Food Guide provides examples of meat alternatives and dairy alternatives.

Question 11

Canada was the first country to require the amount of trans fat to be listed on product labels.

Accepted Answer

A) True 
 B)False

Question 12

The statement of identity on a food label indicates

Accepted Answer

A)  the common and identifiable name of the food product. 
B)  the date, time, and location that the food product was produced. 
C)  the name and address of the food manufacturer. 
D)  the complete list of every ingredient contained in the food product. 
A)  the common and identifiable name of the food product. 
B)  the date, time, and location that the food product was produced. 
C)  the name and address of the food manufacturer. 
D)  the complete list of every ingredient contained in the food product.

Question 13

Which of the following is NOT one of the 13 "core" nutrients required on a food label?

Accepted Answer

A)  sodium 
B)  vitamin E 
C)  dietary fibre 
D)  cholesterol 
A)  sodium 
B)  vitamin E 
C)  dietary fibre 
D)  cholesterol

Question 14

List 5 examples of foods that do not need Nutrition Facts tables.

Accepted Answer

Examples of foods exempt from carrying n

Question 15

Foods that are rich in nutrients relative to their energy content are called

Accepted Answer

A)  empty calorie foods. 
B)  energy dense foods. 
C)  nutrient dense foods. 
D)  fat-free foods. 
A)  empty calorie foods. 
B)  energy dense foods. 
C)  nutrient dense foods. 
D)  fat-free foods.

Question 16

The information provided on a food label that identifies how much a serving of food contributes to your intake of nutrients based on 2,000 Calories a day is called the

Accepted Answer

A)  ounce-equivalent. 
B)  Percent Daily Values. 
C)  Daily Reference Values. 
D)  Reference Daily Intake. 
A)  ounce-equivalent. 
B)  Percent Daily Values. 
C)  Daily Reference Values. 
D)  Reference Daily Intake.

Question 17

Which of the following foods is exempt from standard food labeling regulations?

Accepted Answer

A)  eggs 
B)  bread 
C)  meat 
D)  yogurt 
A)  eggs 
B)  bread 
C)  meat 
D)  yogurt

Question 18

The serving sizes recommended in Eating Well with Canada's Food Guide are close to those sold in grocery stores.

Accepted Answer

A) True 
 B)False

Question 19

Foods companies are prohibited from using nutrient or health claims in food labels that are not approved by the Canadian Food Inspection Agency (CFIA).

Accepted Answer

A) True 
 B)False

Question 20

According to Eating Well with Canada's Food Guide, which of the following foods is NOT a food that is considered to be in the 'Other' category?

Accepted Answer

A)  chocolate cake 
B)  energy drinks 
C)  fruit drinks 
D)  grapes 
A)  chocolate cake 
B)  energy drinks 
C)  fruit drinks 
D)  grapes

Exam 2: Designing a Healthful Diet

The outer arc of Eating Well with Canada's Food Guide contains

Eating Well with Canada's Food Guide advises men and women over the age of 50 years to take a supplement of

Excess sodium in the diet is linked to what disease in some individuals?

What is the program? What is the difference between this program and other Canadian logo programs on packaged foods?

Describe the three main purposes of Canada's food label.

What are the characteristics of a nutritious diet? How does the Eating Well with Canada's Food Guide illustrate these diet planning principles?

Your friend is new to Canada and wants to know more about nutrition and Eating Well with Canada's Food Guide. Your friend asks for your help in determining where she fits within the recommended ranges. What advice do you give your friend regarding the food groups and the recommended ranges?

The core vitamins and minerals that are found on a Nutrition Facts table are

Which key characteristic of a nutritious diet prevents boredom and avoids us from getting into "food ruts"?

Which of the following is a limitation of Eating Well with Canada's Food Guide?

Canada was the first country to require the amount of trans fat to be listed on product labels.

The statement of identity on a food label indicates

Which of the following is NOT one of the 13 "core" nutrients required on a food label?

List 5 examples of foods that do not need Nutrition Facts tables.

Foods that are rich in nutrients relative to their energy content are called

The information provided on a food label that identifies how much a serving of food contributes to your intake of nutrients based on 2,000 Calories a day is called the

Which of the following foods is exempt from standard food labeling regulations?

The serving sizes recommended in Eating Well with Canada's Food Guide are close to those sold in grocery stores.

Foods companies are prohibited from using nutrient or health claims in food labels that are not approved by the Canadian Food Inspection Agency (CFIA).

According to Eating Well with Canada's Food Guide, which of the following foods is NOT a food that is considered to be in the 'Other' category?

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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