Nutrition 1010 - Introductory Nutrition » Spring 2021 » Chapter 2 Quiz

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Question #1
The ____________ are U.S. dietary recommendations, which are used on food labels and for dietary planning and guidance.
A.   Nutritional Facts
B.   Serving Size
C.   Serving per piece
D.   Serving per pack
E.   Daily Value (DV)
Question #2
Which option is NOT required by law to be listed on a food label?
A.   milligrams of phytochemicals per serving
B.   ingredients of the product
C.   name and address of the manufacturer, packer, or distributor
D.   common name of the product
Question #3
According to the Dietary Guidelines, a healthy eating pattern includes all of the following foods EXCEPT ________.
A.   a minimum of 2,300 milligrams of sodium per day
B.   oils
C.   whole fruit
D.   whole grains
E.   fat-free or low-fat dairy
Question #4
Which option equals 1 ounce of the grains group?
A.   1 slice of bread
B.   1 cup uncooked rice
C.   1 cup cooked pasta
D.   ½ cup oat cereal
E.   2 slices of whole-wheat bread
Question #5
Which statement about phytochemicals is FALSE?
A.   A regulatory body oversees the safety of phytochemicals sold to consumers.
B.   Evidence for safety of isolated phytochemicals in human beings is lacking.
C.   Phytochemicals can alter body functions.
D.   Research supporting health claims regarding phytochemicals is lacking.
E.   Phytochemical labels may make unsubstantiated claims about contributing to the body's functioning.
Question #6
A major guideline for healthy people is to keep fat intake within what range of total calories?
A.   15–25 percent
B.   20–35 percent
C.   20–40 percent
D.   10–20 percent
E.   25–40 percent
Question #7
Which person would NOT be covered by the Dietary Reference Intakes (DRI) values?
A.   Tim, a 20-year-old vegetarian
B.   Karen, a 36-year-old pregnant woman
C.   Kelly, a 30-year-old woman who is an avid athlete
D.   Ann, a 5-year-old who refuses to eat vegetables
E.   Joe, a 50-year-old who has inflammatory bowel disease
Question #8
According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of total calories should come from carbohydrate?
A.   20–35 percent
B.   10–35 percent
C.   45–65 percent
D.   It depends on the type of carbohydrate—refined or whole grain.
E.   50–75 percent
Question #9
Eating more of which food is a sure way to consume more phytochemicals?
A.   fruit
B.   bread
C.   milk
D.   lean fish
E.   cheese
Question #10
Food labels must state the contents of which nutrients expressed as a percentage of the Daily Values?
A.   total calories
B.   soluble fiber
C.   sodium
D.   vitamin B6
E.   vitamin K
Question #11
You are planning a meal that includes a hamburger on a bun, coleslaw, and French fries. Which meal alternative is the most nutrient dense?
A.   lean pork tenderloin, spinach salad, brown rice, and strawberries
B.   baked salmon, baked beans, a roll, and vanilla ice cream with berries
C.   cheeseburger on a bun, mixed nuts, and low-fat pudding
D.   fried chicken, baked potato, a roll, and canned pears
E.   spare ribs, collard greens, cornbread, and fresh fruit salad
Question #12
You want to look up the appropriate Dietary Reference Intakes (DRI) values for a client. Which characteristic is NOT needed to determine this value?
A.   the client's level of physical activity
B.   the client's gender
C.   the client's age
D.   whether the client is pregnant or lactating
E.   whether the client is healthy
Question #13
The MyPlate educational tool has been designed to ________.
A.   help a diet-planning individual create a diet that more closely follows the USDA Eating Patterns
B.   create an alternative diet plan for individuals not wanting to use the USDA Eating Patterns
C.   substitute for the recommendations of the Dietary Guidelines for Americans in diet planning
D.   be used by professionals with nutrition training
E.   help individuals who need to make major changes in their diet for chronic disease control
Question #14
___________are whole or modified foods that contain bioactive food components believed to provide health benefits beyond the benefits that their nutrients confer; an example is/are_______
A.   Functional foods, blueberries
B.   Go foods, bread
C.   Grow foods, beef
D.   Glow foods, apples
Question #15
For vegetables and protein foods, intakes should be divided among all the subgroups ________.
A.   at snack time only
B.   every day
C.   over a week's time
D.   over a month's time
E.   at every meal
Question #16
Which nutrients are overconsumed in U.S. diets?
A.   saturated fat and sugar
B.   iron and folate
C.   saturated fat and sodium
D.   sodium and potassium
Question #17
When diet planning, it is necessary to consume various foods from the subgroups of the main food group (e.g., dark-green vegetables and red and orange vegetables are the subgroups for the main group of vegetables) every day.
A.   TRUE
B.   FALSE
Question #18
All packages with food labels on them need to display information about every vitamin and mineral contained in the product.
A.   TRUE
B.   FALSE
Question #19
For a food to be labeled "low-fat," it must contain ________.
A.   less than 95 milligrams of cholesterol per serving
B.   less than 0.5 grams of fat per serving
C.   25 percent or less calories from fat
D.   3 grams or less fat per serving
E.   25 percent less fat than the usual product
Question #20
Which option does NOT equal 1 cup from the fruits group?
A.   1 cup banana slices
B.   1 cup canned fruit
C.   ¼ cup dried fruit
D.   ½ cup dried fruit
E.   1 cup sliced avocado

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