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1 | |
Having variety in your diet means:
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| | A) | controlling portion size.
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| | B) | making sure you choose foods from each of the food groups.
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| | C) | choosing foods rich in phytochemicals.
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| | D) | choosing different types of foods within each food group.
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2 | |
Functional foods:
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| | A) | are rich sources of phytochemicals; however, these foods may also be good sources of many vitamins, but not always (eg red wine).
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| | B) | provide health benefits similar to those supplied by the traditional nutrients.
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| | C) | are foods that contain one main functional ingredient.
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| | D) | are only available from animal food sources.
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3 | |
Weighing and measuring portion sizes is an example of applying which of the following to your diet?
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| | A) | variety
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| | B) | balance
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| | C) | moderation
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| | D) | nutrition facts
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4 | |
Which statement best describes nutrient density?
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| | A) | Choose a number of different foods within any given food group rather than the same old thing.
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| | B) | Consume a variety of foods from the five major food groups every day.
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| | C) | Plan your entire day's diet so that you juggle nutrient sources.
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| | D) | Consume foods that have the most nutrients for their calories.
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5 | |
A nutrition facts panel listing vitamin A and vitamin C contents, along with the amounts of the minerals calcium and iron must appear:
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| | A) | If a vitamin or mineral has been lost in processing.
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| | B) | If the manufacturer advertises the nutritional benefits for the food.
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| | C) | In the food uses "enriched" flour.
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| | D) | On almost all foods.
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6 | |
The concept of low energy dense foods is based upon:
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| | A) | consuming very few calories each day to speed up weight loss.
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| | B) | avoiding any foods with dietary fiber since this is not digested and absorbed and there fore does not provide any nutrients to the body.
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| | C) | eating foods that weigh a lot but contribute few calories.
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| | D) | limiting fluid intake to prevent water retention in the body.
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7 | |
The RDAs (Recommended Dietary Allowances) recommend nutrient amounts for essential nutrients:
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| | A) | for practically all healthy people.
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| | B) | will decrease risk of certain chronic diseases.
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| | C) | are specified by gender and by age.
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| | D) | all of the above
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8 | |
The RDAs for energy are based on:
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| | A) | average needs.
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| | B) | average needs plus a 30 percent margin of safety.
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| | C) | ninety percent of average needs.
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| | D) | double the minimum requirement.
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9 | |
If your daily intake of a vitamin does not meet the RDA:
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| | A) | you necessarily have a poor diet.
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| | B) | you may not be meeting your needs.
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| | C) | this is of no consequence because the RDAs are designed for groups.
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| | D) | you are safe if you meet at least half the RDA.
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10 | |
The Dietary Reference Intakes (DRIs) are nutrient recommendations:
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| | A) | intended mainly for diet planning.
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| | B) | that ensure good health for all individuals.
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| | C) | that represent minimum daily needs.
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| | D) | are appropriate for those who are undernourished or who have some type of disease.
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11 | |
Katie has just completed a dietary analysis of the foods she ate for three days and the vitamin/mineral supplement she takes every morning. As a result of doing this assignment, Katie now has a pretty good idea of the amount of each nutrient she consumes per day. Since she takes a supplement some of her totals exceeded the RDA's. Which of the following sources would be most helpful in determining if she is consuming too much of a nutrient?
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| | A) | Adequate Intake (AI)
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| | B) | Tolerable Upper Levels (UL)
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| | C) | Daily Values (DV)
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| | D) | Daily Reference Intakes (DRI)
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12 | |
An Adequate Intake:
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| | A) | is set for nutrients for which there is not enough research to establish an RDA.
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| | B) | gives a range for the RDA.
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| | C) | is used to set the Daily Values.
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| | D) | reflects weekly needs.
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13 | |
Labeling laws require that ingredients in food products be listed on the container in descending order of their ____________.
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| | A) | energy content.
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| | B) | cost
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| | C) | nutrient density
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| | D) | weight
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14 | |
Dietary Guidelines have been issued primarily to lessen:
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| | A) | vitamin deficiencies in the U.S.
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| | B) | weaknesses in the Food Guide Pyramid.
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| | C) | the incidence of chronic "killer" diseases.
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| | D) | weaknesses in the RDA.
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15 | |
The Food Guide Pyramid provides the full allowance of:
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| | A) | all essential nutrients.
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| | B) | all essential nutrients except energy.
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| | C) | most of the essential nutrients, along with energy.
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| | D) | most of the essential nutrients, except energy, for many women.
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16 | |
Which suggestion would NOT greatly improve the possible nutrient "weaknesses" of the Food Guide Pyramid?
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| | A) | use whole grains
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| | B) | double milk portions
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| | C) | eat more milk portions
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| | D) | eat more kidney beans
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17 | |
The major fat source in the Mediterranean diet is ______________. |
| | A) | corn oil |
| | B) | olive oil |
| | C) | cheese |
| | D) | nuts |
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18 | |
The vitamin or mineral content of a food, compared to its contribution in total energy needs, is referred to as:
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| | A) | natural density.
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| | B) | standard of identity.
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| | C) | caloric density.
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| | D) | nutrient density.
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19 | |
Phytochemicals are:
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| | A) | available only in vitamin and mineral supplements.
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| | B) | absolutely required parts of a diet.
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| | C) | chemical found mostly in animal products.
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| | D) | substances in foods that probably provide health benefits.
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20 | |
Mandatory food labeling of processed foods except those with meat and poultry in the United States is regulated by the ____________.
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| | A) | USDA
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| | B) | FTC
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| | C) | FDA
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| | D) | GAO
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21 | |
Reading food labels helps consumers:
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| | A) | identify amounts of salt (sodium) in the product.
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| | B) | determine the sugar content of the product.
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| | C) | determine the amount and kind of fat in the product.
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| | D) | all of the above.
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22 | |
Health promotion and disease prevention can be achieved by:
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| | A) | proper diet and exercise.
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| | B) | observing the "no smoking" edict.
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| | C) | limiting alcohol intake and learning how to deal with stress.
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| | D) | all the above.
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23 | |
"Enriched" grains do NOT have which of the following substances added back:
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| | A) | dietary fiber
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| | B) | niacin
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| | C) | iron
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| | D) | thiamin
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24 | |
If a product is said to be "Sugar Free" it contains how much sugar?
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| | A) | none
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| | B) | less than 0.5 grams of sugar per serving
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| | C) | no more than 40 kcal per serving
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| | D) | less than 10 grams
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25 | |
Characteristic foods of the Mexican American diet are:
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| | A) | yams, okra, and peanuts.
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| | B) | corn, beans, chili peppers.
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| | C) | tomatoes, sweet potatoes, squash, vanilla, and cocoa.
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| | D) | None of the above.
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