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. fat free

C. lean

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. 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

Question #3

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

A. 1 cup uncooked rice

B. 1 slice of bread

C. 1 cup cooked pasta

D. ½ cup dry oat cereal

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. milligrams of phytochemicals per serving

C. list of ingredients in the product

D. common name of the product

Question #5

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

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

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

C. Tim, a 20-year-old vegetarian

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

Question #6

Which statement about phytochemicals is FALSE?

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

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

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

D. Phytochemicals can regulate body functions.

Question #7

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

A. 20–35 percent

B. 15–25 percent

C. 10–20 percent

D. 20–40 percent

Question #8

Eating which food is a sure way to consume phytochemicals?

A. fruit

B. cheese

C. milk

D. lean fish

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. the client's age and gender

B. the client's level of physical activity

C. whether the client is pregnant or lactating

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

Question #10

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

A. sodium and potassium

B. soluble fiber and vitamin B12

C. vitamin K and vitamin A

D. vitamin B6 and chromium

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. other vegetables

B. starchy vegetables

C. dark-green 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. health claim

B. structure-function claim

C. phytochemical claim

D. nutrient 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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