Question 1

Which one of the following is NOT one of the five general guidelines for the 2015-2020 Dietary Guidelines for Americans?

Accepted Answer

A)  Focus on foods with high levels of antioxidant nutrients
B)  Follow a healthy eating pattern across the lifespan
C)  Support healthy eating patterns for all
D)  Limit calories from added sugars and saturated fats and reduce sodium intake A

Question 2

A __________ is a nutrition education tool translating scientific knowledge and dietary standards and recommendations into an understandable and practical form for use by those who have little or no training in nutrition.

Accepted Answer

food guide

Question 3

A food guide is a nutrition tool that translates scientific knowledge and dietary standards and recommendations into an understandable and practical form for use by those who have little or no nutrition training.

Accepted Answer

A) True 
 B)False  True

Question 4

Which one of the following was developed to assist persons with diabetes in planning their diets?

Accepted Answer

A)  The Dietary Reference Intakes
B)  The Daily Values
C)  The Dietary Guidelines for Americans
D)  The Food Exchange System

Question 5

The ________ system is a method of planning meals that simplifies controlling energy consumption (particularly from carbohydrate),helps ensure adequate nutrient intake,and allows considerable variety in food selection.

Accepted Answer

A)  Choose Your Foods
B)  Dietary Guidelines for Americans
C)  DRIs
D)  Daily Values

Question 6

The "reference amount" is the amount of a food that people customarily consume per eating occasion and which is used by the U.S.Food and Drug Association in establishing the serving size in the Nutrition Facts label for that food.

Accepted Answer

A) True 
 B)False

Question 7

Which one of the following statements about early,observational dietary standards and guidelines is false?

Accepted Answer

A)  A catalyst for their development was starvation & associated diseases resulting from economic dislocation & unemployment
B)  They addressed ways of providing nutrition at the lowest cost
C)  They were developed from calorimetry and nitrogen balance studies on humans
D)  They assumed that observed intake equaled physiologic need

Question 8

__________ is an approach to help people plan diets that maintain adequate nutrient intake while minimizing consumption of unnecessary energy and reducing the intake of sodium,solid fats,dietary cholesterol,added sugars,and refined grains.

Accepted Answer

The answer of __________ is an approach to help people...

Question 9

Broccoli dipped in batter and deep-fat fried would have ________ nutrient density compared to steamed broccoli,lightly salted,and served with a lemon wedge.

Accepted Answer

A)  about the same
B)  a lower
C)  a higher
D)  double the

Question 10

Which of the following is the recommended daily dietary intake level that is assumed to be adequate and that is based on experimentally determined approximations of observed nutrient intake by a group of healthy people?

Accepted Answer

A)  Estimated Average Requirement
B)  Adequate Intake
C)  Recommended Dietary Allowance
D)  Tolerable Upper Intake Level

Question 11

Which one of the following was developed by the USDA for assessing the quality of the diets of Americans?

Accepted Answer

A)  U.S.Dietary Goals
B)  Hassle-Free Foundation Diet
C)  Nutrient Density
D)  Healthy Eating Index

Question 12

Statements from authoritative scientific bodies translating nutritional recommendations into practical advice to consumers about their eating habits are known as __________.

Accepted Answer

The answer of Statements from authoritative scientific bodies translating nutritional...

Question 13

An innovative,on-line tool designed by the U.S.Department of Agriculture to help consumers understand their energy,food,and nutrient requirements is known as __________.

Accepted Answer

The answer of An innovative,on-line tool designed by the U.S.Department...

Question 14

Which of the following options correctly represents the chronological sequence in the development of the three graphic food guides listed?

Accepted Answer

A)  Food Guide Pyramid; MyPlate; MyPyramid
B)  Food Guide Pyramid; MyPyramid; MyPlate
C)  MyPlate; MyPyramid; Food Guide Pyramid
D)  MyPyramid; Food Guide Pyramid; MyPlate

Question 15

There is no Recommended Dietary Allowance or Tolerable Upper Intake Level for energy.

Accepted Answer

A) True 
 B)False

Question 16

Using evidence-based criteria to rank or classify foods based on their nutrient composition is known as __________.

Accepted Answer

The answer of Using evidence-based criteria to rank or classify...

Question 17

Which of the following is the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all apparently healthy individuals in the general population?

Accepted Answer

A)  Estimated Average Requirement
B)  Adequate Intake
C)  Recommended Dietary Allowance
D)  Tolerable Upper Intake Level

Question 18

One of the changes that was made when the Dietary Reference Intakes were developed was eliminating the Recommended Dietary Allowance.

Accepted Answer

A) True 
 B)False

Question 19

The average dietary energy intake that is predicted to maintain energy balance in a healthy person of a defined age,gender,weight,and level of physical activity consistent with good health is known as the __________.

Accepted Answer

The answer of The average dietary energy intake that is...

Question 20

The 2015-2020 Dietary Guidelines for Americans focus on three examples of healthy eating patterns.Which one of the following was NOT included?

Accepted Answer

A)  The Healthy U.S.-Style Eating Pattern
B)  The Healthy Mediterranean-Style Eating Pattern
C)  The Healthy Vegetarian Eating Pattern
D)  The Healthy Paleolithic Eating Pattern

Exam 2: Standards for Nutrient Intake

Which one of the following is NOT one of the five general guidelines for the 2015-2020 Dietary Guidelines for Americans?

A __________ is a nutrition education tool translating scientific knowledge and dietary standards and recommendations into an understandable and practical form for use by those who have little or no training in nutrition.

A food guide is a nutrition tool that translates scientific knowledge and dietary standards and recommendations into an understandable and practical form for use by those who have little or no nutrition training.

Which one of the following was developed to assist persons with diabetes in planning their diets?

The ________ system is a method of planning meals that simplifies controlling energy consumption (particularly from carbohydrate) ,helps ensure adequate nutrient intake,and allows considerable variety in food selection.

The "reference amount" is the amount of a food that people customarily consume per eating occasion and which is used by the U.S.Food and Drug Association in establishing the serving size in the Nutrition Facts label for that food.

Which one of the following statements about early,observational dietary standards and guidelines is false?

__________ is an approach to help people plan diets that maintain adequate nutrient intake while minimizing consumption of unnecessary energy and reducing the intake of sodium,solid fats,dietary cholesterol,added sugars,and refined grains.

Broccoli dipped in batter and deep-fat fried would have ________ nutrient density compared to steamed broccoli,lightly salted,and served with a lemon wedge.

Which of the following is the recommended daily dietary intake level that is assumed to be adequate and that is based on experimentally determined approximations of observed nutrient intake by a group of healthy people?

Which one of the following was developed by the USDA for assessing the quality of the diets of Americans?

Statements from authoritative scientific bodies translating nutritional recommendations into practical advice to consumers about their eating habits are known as __________.

An innovative,on-line tool designed by the U.S.Department of Agriculture to help consumers understand their energy,food,and nutrient requirements is known as __________.

Which of the following options correctly represents the chronological sequence in the development of the three graphic food guides listed?

There is no Recommended Dietary Allowance or Tolerable Upper Intake Level for energy.

Using evidence-based criteria to rank or classify foods based on their nutrient composition is known as __________.

Which of the following is the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all apparently healthy individuals in the general population?

One of the changes that was made when the Dietary Reference Intakes were developed was eliminating the Recommended Dietary Allowance.

The average dietary energy intake that is predicted to maintain energy balance in a healthy person of a defined age,gender,weight,and level of physical activity consistent with good health is known as the __________.

The 2015-2020 Dietary Guidelines for Americans focus on three examples of healthy eating patterns.Which one of the following was NOT included?