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

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