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.   common name of the product
D.   ingredients of the product
Question #2
Which option equals 1 ounce of the grains group?
A.   ½ cup oat cereal
B.   2 slices of whole-wheat bread
C.   1 cup uncooked rice
D.   1 cup cooked pasta
E.   1 slice of bread
Question #3
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 #4
Eating more of which food is a sure way to consume more phytochemicals?
A.   cheese
B.   fruit
C.   milk
D.   bread
E.   lean fish
Question #5
For vegetables and protein foods, intakes should be divided among all the subgroups ________.
A.   at every meal
B.   every day
C.   at snack time only
D.   over a month's time
E.   over a week's time
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.   be used by professionals with nutrition training
C.   create an alternative diet plan for individuals not wanting to use the USDA Eating Patterns
D.   help a diet-planning individual create a diet that more closely follows the USDA Eating Patterns
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.   It depends on the type of carbohydrate—refined or whole grain.
B.   45–65 percent
C.   10–35 percent
D.   50–75 percent
E.   20–35 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 0.5 grams of fat per serving
B.   25 percent or less calories from fat
C.   less than 95 milligrams of cholesterol per serving
D.   25 percent less fat than the usual product
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.   a minimum of 2,300 milligrams of sodium per day
C.   oils
D.   whole fruit
E.   whole grains
Question #11
Which nutrients are overconsumed in U.S. diets?
A.   saturated fat and sodium
B.   iron and folate
C.   saturated fat and sugar
D.   sodium and potassium
Question #12
Food labels must state the contents of which nutrients expressed as a percentage of the Daily Values?
A.   soluble fiber
B.   vitamin K
C.   sodium
D.   vitamin B6
E.   total calories
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.   cheeseburger on a bun, mixed nuts, and low-fat pudding
B.   lean pork tenderloin, spinach salad, brown rice, and strawberries
C.   spare ribs, collard greens, cornbread, and fresh fruit salad
D.   baked salmon, baked beans, a roll, and vanilla ice cream with berries
E.   fried chicken, baked potato, a roll, and canned pears
Question #15
Which statement about phytochemicals is FALSE?
A.   Phytochemicals can alter body functions.
B.   Research supporting health claims regarding phytochemicals is lacking.
C.   Phytochemical labels may make unsubstantiated claims about contributing to the body's functioning
D.   A regulatory body oversees the safety of phytochemicals sold to consumers.
E.   Evidence for safety of isolated phytochemicals in human beings is lacking.
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 age
B.   whether the client is healthy
C.   the client's level of physical activity
D.   whether the client is pregnant or lactating
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.   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 sliced avocado
B.   1 cup banana slices
C.   ½ cup dried fruit
D.   ¼ cup dried fruit
E.   1 cup canned fruit

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