Question 1

Health Canada has produced a unique issue of Eating Well with Canada's Food Guide to meet the nutritional needs of

Accepted Answer

A)  French Canadians. 
B)  Chinese Canadians. 
C)  First Nations, Inuit, and Metis. 
D)  English Canadians. 
A)  French Canadians. 
B)  Chinese Canadians. 
C)  First Nations, Inuit, and Metis. 
D)  English Canadians.

Question 2

The last item on an ingredient list is the predominant ingredient in that food product.

Accepted Answer

A) True 
 B)False

Question 3

Including fibre in your diet is beneficial to your GI tract, but consuming excess amounts of fibre can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets?

Accepted Answer

A)  adequacy 
B)  calorie control 
C)  variety 
D)  moderation 
A)  adequacy 
B)  calorie control 
C)  variety 
D)  moderation

Question 4

Describe the four main components of food labels.

Accepted Answer

Ingredient List
-Ingredients must be lis

Question 5

The % Daily Value (%DV) values provided on a food label are based on a diet consisting of

Accepted Answer

A)  1800 kcalories. 
B)  2000 kcalories. 
C)  2400 kcalories. 
D)  3000 kcalories. 
A)  1800 kcalories. 
B)  2000 kcalories. 
C)  2400 kcalories. 
D)  3000 kcalories.

Question 6

Nutrient density refers to the amount of nutrients compared with the amount of Calories contained in a food.

Accepted Answer

A) True 
 B)False

Question 7

Which one of the following was never a Canadian nutrition document?

Accepted Answer

A)  Canada's Food Rules 
B)  Canada's Official Food Rules 
C)  Canada's Food Guide 
D)  The Food Guide Pyramid 
A)  Canada's Food Rules 
B)  Canada's Official Food Rules 
C)  Canada's Food Guide 
D)  The Food Guide Pyramid

Question 8

Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a poor source of calcium. Individuals who eat from both of these food groups are incorporating what characteristic of a healthy diet into their meal plan?

Accepted Answer

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

Question 9

Name the four food groups and list three key nutrients found within foods from each food group.

Accepted Answer

Vegetables and Fruit
-carbohydrate, diet

Question 10

Eating Well with Canada's Food Guide has 5 food groups: Vegetables, Fruits, Grain Products, Milk and Alternative, and Meat and Alternatives.

Accepted Answer

A) True 
 B)False

Question 11

There are many types of diet plans available today. The overall BEST diet plan is one that

Accepted Answer

A)  provides adequate calories. 
B)  provides enough fibre and not too much cholesterol. 
C)  fits the lifestyle and needs of the individual. 
D)  suggests only unprocessed and natural foods. 
A)  provides adequate calories. 
B)  provides enough fibre and not too much cholesterol. 
C)  fits the lifestyle and needs of the individual. 
D)  suggests only unprocessed and natural foods.

Question 12

Eating Well with Canada's Food Guide suggests eating at least 5 servings of fish each week.

Accepted Answer

A) True 
 B)False

Question 13

Discuss the dietary advice provided to Canadians from 1942 until 1992. What changed over the years and what stayed the same?

Accepted Answer

In 1942, the Canadian government first i

Question 14

If Alexandra were to consume all of her protein from milk and cheese, she might develop which deficiencies over time?

Accepted Answer

A)  calcium and phosphorus 
B)  protein and vitamin D 
C)  riboflavin and vitamin A 
D)  zinc and iron 
A)  calcium and phosphorus 
B)  protein and vitamin D 
C)  riboflavin and vitamin A 
D)  zinc and iron

Question 15

Which statement BEST describes nutrient density?

Accepted Answer

A)  Choose a number of different foods within any given food group. 
B)  Consume a variety of foods from the five major food groups every day. 
C)  Plan your entire day's diet so that you juggle nutrient sources. 
D)  Consume foods that have the most nutrients for their Calories. 
A)  Choose a number of different foods within any given food group. 
B)  Consume a variety of foods from the five major food groups every day. 
C)  Plan your entire day's diet so that you juggle nutrient sources. 
D)  Consume foods that have the most nutrients for their Calories.

Question 16

The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 Calories, with 55 Calories coming from fat. Calculate the percentage of Calories from fat in this product.

Accepted Answer

A)  39% 
B)  55% 
C)  85% 
D)  89% 
A)  39% 
B)  55% 
C)  85% 
D)  89%

Exam 2: Designing a Healthful Diet

Health Canada has produced a unique issue of Eating Well with Canada's Food Guide to meet the nutritional needs of

The last item on an ingredient list is the predominant ingredient in that food product.

Including fibre in your diet is beneficial to your GI tract, but consuming excess amounts of fibre can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets?

Describe the four main components of food labels.

The % Daily Value (%DV) values provided on a food label are based on a diet consisting of

Nutrient density refers to the amount of nutrients compared with the amount of Calories contained in a food.

Which one of the following was never a Canadian nutrition document?

Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a poor source of calcium. Individuals who eat from both of these food groups are incorporating what characteristic of a healthy diet into their meal plan?

Name the four food groups and list three key nutrients found within foods from each food group.

Eating Well with Canada's Food Guide has 5 food groups: Vegetables, Fruits, Grain Products, Milk and Alternative, and Meat and Alternatives.

There are many types of diet plans available today. The overall BEST diet plan is one that

Eating Well with Canada's Food Guide suggests eating at least 5 servings of fish each week.

Discuss the dietary advice provided to Canadians from 1942 until 1992. What changed over the years and what stayed the same?

If Alexandra were to consume all of her protein from milk and cheese, she might develop which deficiencies over time?

Which statement BEST describes nutrient density?

The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 Calories, with 55 Calories coming from fat. Calculate the percentage of Calories from fat in this product.

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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