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

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Question #1
Which option is NOT required by law to be listed on a food label?
A.   name and address of the manufacturer, packer, or distributor
B.   milligrams of phytochemicals per serving
C.   ingredients of the product
D.   common name of the product
Question #2
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.   2 slices of whole-wheat bread
E.   ½ cup oat cereal
Question #3
Major guideline for healthy people is to keep fat intake within what range of total calories?
A.   25–40 percent
B.   15–25 percent
C.   20–35 percent
D.   10–20 percent
E.   20–40 percent
Question #4
Eating more of which food is a sure way to consume more phytochemicals?
A.   fruit
B.   cheese
C.   milk
D.   bread
E.   lean fish
Question #5
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 #6
The MyPlate educational tool has been designed to ________.
A.   substitute for the recommendations of the Dietary Guidelines for Americans in diet planning
B.   create an alternative diet plan for individuals not wanting to use the USDA Eating Patterns
C.   help a diet-planning individual create a diet that more closely follows the USDA Eating Patterns
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 #7
According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of total calories should come from carbohydrate?
A.   45–65 percent
B.   20–35 percent
C.   10–35 percent
D.   It depends on the type of carbohydrate—refined or whole grain.
E.   50–75 percent
Question #8
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 #9
For a food to be labeled "low-fat," it must contain ________.
A.   25 percent less fat than the usual product
B.   less than 95 milligrams of cholesterol per serving
C.   25 percent or less calories from fat
D.   less than 0.5 grams of fat per serving
E.   3 grams or less fat per serving
Question #10
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 fruit
C.   whole grains
D.   a minimum of 2,300 milligrams of sodium per day
E.   oils
Question #11
Which nutrients are overconsumed in U.S. diets?
A.   saturated fat and sodium
B.   saturated fat and sugar
C.   sodium and potassium
D.   iron and folate
Question #12
Food labels must state the contents of which nutrients expressed as a percentage of the Daily Values?
A.   vitamin B6
B.   sodium
C.   soluble fiber
D.   total calories
E.   vitamin K
Question #13
The _______________ are U.S. dietary recommendations, which are used on food labels and for dietary planning and guidance.
A.   Serving per Pack (SP)
B.   Daily Values (DV)
Question #14
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.   baked salmon, baked beans, a roll, and vanilla ice cream with berries
B.   spare ribs, collard greens, cornbread, and fresh fruit salad
C.   cheeseburger on a bun, mixed nuts, and low-fat pudding
D.   lean pork tenderloin, spinach salad, brown rice, and strawberries
E.   fried chicken, baked potato, a roll, and canned pears
Question #15
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.   Evidence for safety of isolated phytochemicals in human beings is lacking.
D.   A regulatory body oversees the safety of phytochemicals sold to consumers.
E.   Phytochemicals can alter body functions.
Question #16
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 healthy
D.   the client's level of physical activity
E.   whether the client is pregnant or lactating
Question #17
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 #18
____________ 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, bluberries
B.   Phytochemical foods, yogurt
Question #19
Which option does NOT equal 1 cup from the fruits group?
A.   1 cup canned fruit
B.   1 cup sliced avocado
C.   ¼ cup dried fruit
D.   1 cup banana slices
E.   ½ cup dried fruit

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