Question 1

List three ways allied health professionals can facilitate the actions recommended in the Dietary Guidelines?

Accepted Answer

The answer of List three ways allied health professionals can...

Question 2

The ingredient list on a food label reads as follows: wheat flour, canola and/or olive oil, salt, whole wheat flour, sugar, rice flour, yeast, garlic powder, Romano cheese, parsley, onion powder, natural flavor, niacin, folic acid, reduced iron. Which item on the ingredient label contributes the most to the weight of the product?

Accepted Answer

A)  Wheat flour 
B)  Reduced iron 
C)  Whole wheat flour 
D)  Sugar

Question 3

Why do nutrition labels use standardized serving sizes?

Accepted Answer

A)  They allow consumers to accurately compare similar products. 
B)  They make daily value reading easier to understand. 
C)  They are required as part of the 2015 Dietary Guidelines. 
D)  They make it easier for consumers to calculate total caloric intake.

Question 4

Which of the following potential allergens must be listed on a food label? Select all that apply.

Accepted Answer

A)  Soybeans 
B)  Oats 
C)  Wheat 
D)  Chocolate 
E)  Eggs

Question 5

Which of the following absolutely indicates that a canned food is contaminated?

Accepted Answer

A)  Bulging can 
B)  Dented can 
C)  Torn packing 
D)  Expired date

Question 6

A commentary published in the Journal of the American Medical Association identified the "built environment" as one way that policy changes could improve nutrition and health. Which of the following best describes an application of this type of policy initiative?

Accepted Answer

A)  Zoning to limit the number of fast-food locations in a certain area 
B)  Educating parents about key nutrition concepts in the home 
C)  Requiring food establishments to post nutrition facts 
D)  Requiring construction of grocery stores based on population of specific areas

Question 7

An active mother of three who plays recreational tennis three days a week is looking for a resource with some specific recommendations for foods she should be eating and the appropriate amounts of each. Which of the following resources would provide her the information she wants?

Accepted Answer

A)  MyFitnessPal 
B)  MyPlate 
C)  Daily Reference Intakes 
D)  Dietary Guidelines

Question 8

Identify several steps for safe food handling that can be employed to reduce possible foodborne illness.

Accepted Answer

The answer of Identify several steps for safe food handling...

Question 9

What is the premise of the social-ecological model outlined in the 2015 Dietary Guidelines for Americans?

Accepted Answer

A)  Coordinated partnerships, programs, and policies to promote healthy eating and active living. 
B)  Guidelines are written specifically to defined social groups. 
C)  Primary responsibility for disseminating information about the guidelines falls to educational institutions. 
D)  Implementation of guidelines to change eating and exercise patterns must begin within individual family units.

Question 10

According to the www.ChooseMyPlate.gov guidelines, which of the following recommendations should allied health professionals be emphasizing to the persons with whom they counsel? Select all that apply.

Accepted Answer

A)  Consume smaller portions; use smaller plates to make this easier. 
B)  Eat more foods that are high in trans and saturated fats. 
C)  Half the plate should be filled with fruits and vegetables. 
D)  Make as many of the grains consumed whole grains as possible. 
E)  Increase consumption of dairy products, especially 2% milk or higher and soy milk.

Question 11

Which of the following actions are appropriate based on recommendations found in the 2015 Dietary Guidelines? Select all that apply.

Accepted Answer

A)  Increase whole grain consumption to half of all grains consumed. 
B)  Consume more iron, sodium, and potassium. 
C)  Increase lean protein consumption, especially seafood. 
D)  Consume more brightly colored fruits and vegetables.

Question 12

Match the following nutrition values with the recommendation listed on a nutrition label.
-Saturated fat

Accepted Answer

A)  Less than 65 g 
B)  Less than 20 g 
C)  Less than 300 mg 
D)  Less than 2,300 mg 
E)  50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg

Question 13

Which of the following considerations should be taken by consumers when selecting foods in order to prevent acquiring a foodborne illness? Select all that apply.

Accepted Answer

A)  Avoid buying produce with bruises and punctures. 
B)  Choose the product with the closest expiration date. 
C)  Separate fish and poultry from other purchases by wrapping them separately in plastic bags. 
D)  Choose refrigerated and frozen foods last. 
E)  Refrigerate all perishable items within one hour of purchase.

Question 14

Match the definition with reference value appropriate.
-Daily reference intake (DRI)

Accepted Answer

A)  An adequate intake in 50% of an age- and gender-specific group. 
B)  The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group. 
C)  Sufficient average intake for most healthy individuals. 
D)  Recommended nutrient intake level that, based on research, is sufficient for healthy individuals. 
E)  Overall nutrition reference value.

Question 15

The Food and Drug Administration (FDA) closely regulates any nutrition or health claims placed on the front of a box or packaging by food manufacturers.

Accepted Answer

A) True 
 B)False

Question 16

Match the following nutrition values with the recommendation listed on a nutrition label.
-Cholesterol

Accepted Answer