Please answer all questions.

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