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.   milligrams of phytochemicals per serving
B.   ingredients of the product
C.   common name of the product
D.   name and address of the manufacturer, packer, or distributor
Question #2
Which option equals 1 ounce of the grains group?
A.   1 cup uncooked rice
B.   2 slices of whole-wheat bread
C.   1 slice of bread
D.   ½ cup oat cereal
E.   1 cup cooked pasta
Question #3
Major guideline for healthy people is to keep fat intake within what range of total calories?
A.   20–35 percent
B.   25–40 percent
C.   15–25 percent
D.   20–40 percent
E.   10–20 percent
Question #4
Eating more of which food is a sure way to consume more phytochemicals?
A.   cheese
B.   fruit
C.   bread
D.   lean fish
E.   milk
Question #5
For vegetables and protein foods, intakes should be divided among all the subgroups ________.
A.   over a month's time
B.   every day
C.   over a week's time
D.   at every meal
E.   at snack time only
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.   be used by professionals with nutrition training
D.   help individuals who need to make major changes in their diet for chronic disease control
E.   help a diet-planning individual create a diet that more closely follows the USDA Eating Patterns
Question #7
According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of total calories should come from carbohydrate?
A.   50–75 percent
B.   10–35 percent
C.   20–35 percent
D.   It depends on the type of carbohydrate—refined or whole grain.
E.   45–65 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.   less than 95 milligrams of cholesterol per serving
B.   3 grams or less fat per serving
C.   25 percent less fat than the usual product
D.   less than 0.5 grams of fat per serving
E.   25 percent or less calories from fat
Question #10
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.   whole grains
C.   oils
D.   whole fruit
E.   fat-free or low-fat dairy
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.   total calories
B.   sodium
C.   vitamin K
D.   vitamin B6
E.   soluble fiber
Question #13
The _______________ are U.S. dietary recommendations, which are used on food labels and for dietary planning and guidance.
A.   Daily Values (DV)
B.   Serving per Pack (SP)
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.   lean pork tenderloin, spinach salad, brown rice, and strawberries
B.   baked salmon, baked beans, a roll, and vanilla ice cream with berries
C.   spare ribs, collard greens, cornbread, and fresh fruit salad
D.   cheeseburger on a bun, mixed nuts, and low-fat pudding
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.   A regulatory body oversees the safety of phytochemicals sold to consumers.
C.   Evidence for safety of isolated phytochemicals in human beings is lacking.
D.   Phytochemical labels may make unsubstantiated claims about contributing to the body's functioning
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 level of physical activity
B.   whether the client is pregnant or lactating
C.   whether the client is healthy
D.   the client's age
E.   the client's gender
Question #17
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 #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.   ¼ cup dried fruit
C.   1 cup banana slices
D.   ½ cup dried fruit
E.   1 cup sliced avocado

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