Prince George Community College » Nutrition » Nutrition 1010 - Introductory Nutrition » Summer 2023 » Chapter 02 Quiz Nutrition Tools Standards and Guidelines

Nutrition 1010 - Introductory Nutrition » Summer 2023 » Chapter 02 Quiz Nutrition Tools Standards and Guidelines

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Question #1

The Nutrition Facts panel on a package of margarine shows that one serving provides 0.4 grams of fat. Based on this information, under which nutrient-claim category will the margarine fall?

A. good source of fat

B. lean

C. fat free

D. low fat

Question #2

As per nutrient claims on food labels, for a food to be labeled "low-fat," it must contain ________.

A. less than 95 milligrams of cholesterol per serving

B. 25 percent less fat than the usual product

C. less than 0.5 grams of fat per serving

D. 3 grams or less fat per serving

Question #3

According to the USDA Eating Pattern, which of the following options equals one ounce of grains?

A. 1 cup uncooked rice

B. ½ cup dry oat cereal

C. 1 cup cooked pasta

D. 1 slice of bread

Question #4

Which of the following information is NOT required by law to be listed on a food label?

A. name and address of the manufacturer, packer, or distributor

B. common name of the product

C. milligrams of phytochemicals per serving

D. list of ingredients in the product

Question #5

Which person would NOT be covered by the Dietary Reference Intakes (DRI) values?

A. Joe, a 50-year-old who has inflammatory bowel disease

B. Ann, a 5-year-old who refuses to eat vegetables

C. Tim, a 20-year-old vegetarian

D. Karen, a 36-year-old pregnant woman

Question #6

Which statement about phytochemicals is FALSE?

A. Evidence for safety of isolated phytochemicals in human beings is not conclusive.

B. Phytochemical labels may make unsubstantiated claims about contributing to the body's functioning.

C. Phytochemicals can regulate body functions.

D. Phytochemicals are nutrients found predominantly in animal foods such as eggs, milk, meat, and poultry.

Question #7

A major guideline for healthy people is to keep fat intake within what range of total calories?

A. 10–20 percent

B. 20–35 percent

C. 15–25 percent

D. 20–40 percent

Question #8

Eating which food is a sure way to consume phytochemicals?

A. lean fish

B. cheese

C. fruit

D. milk

Question #9

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. whether the client is pregnant or lactating

B. the client's level of physical activity

C. the client's special circumstances such as illness or smoking

D. the client's age and gender

Question #10

Food labels must include content and percentage of daily values for which nutrients?

A. sodium and potassium

B. vitamin B6 and chromium

C. soluble fiber and vitamin B12

D. vitamin K and vitamin A

Question #11

Vegetables are one of the six food groups according to the USDA Eating Patterns. Identify which subgroup cauliflower, celery, iceberg lettuce, cabbage, and mushrooms fall into:

A. starchy vegetables

B. dark-green vegetables

C. other vegetables

D. red and orange vegetables

Question #12

A popular breakfast cereal has a claim on the front panel of the box, which states "Low calorie." Identify what type of a claim this statement is.

A. structure-function claim

B. nutrient claim

C. health claim

D. phytochemical claim

Question #13

You are planning a meal that includes a hamburger on a bun, coleslaw, and French fries. Which of the following meals would be a better option and have more nutrient density?

A. spareribs, collard greens, cornbread, and peach cobbler

B. baked salmon, baked beans, a roll, and vanilla ice cream with berries

C. baked fish, spinach salad, brown rice, and strawberries

D. fried chicken, baked potato, a roll, and canned pears

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