Azusa Pacific University - UNRS 260

MULTIPLE CHOICE

1)A persons customary intake of foods and beverages over time defines her or his          . A : body weight

B : eating pattern

C : genetic predisposition

D : risk for inherited diseases

2. : The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called                                               .

A : variety

B : adequacy C : moderation

D : kcalorie control

3. : What are the principles of diet planning?

A : abundance, B vitamins, kcalories, diet control, minerals, and variety

B : abundance, balance, conservative, diversity, moderation, and vitamins

C : adequacy, bone development, correction, vitamin density, master, and variety D : adequacy, balance, kcalorie control, nutrient density, moderation, and variety

4. : In a balanced diet, foods that are rich in some nutrients                                .

A : provide enough energy and nutrients to meet the needs of almost everyone B : do not crowd out foods that are rich in other nutrients

C : provide enough energy at the expense of kcalorie control D : take the place of any other foods with other nutrients

5. : Nutrient dense refers to foods that                        . A : carry the USDA nutrition labeling

B : are higher in weight relative to volume

C : provide more nutrients relative to kcalories

D : contain a mixture of carbohydrate, fat, and protein

6. : The concept of nutrient density is most helpful in achieving what principle of diet planning? A : variety

B : balance

C : moderation

D : kcalorie control

7. : What is an added sugar that contributes to weight gain without providing nutrients?

A : sucrose B : fructose C : saccharin D : lactose

8. : An empty-kcalorie food is one that contains                             . A : no kcalories

B : an abundance of vitamins but little or no minerals C : an abundance of minerals but little or no vitamins

D : energy and little or no proteins, vitamins, or minerals

9. : A food that provides 100 milligrams of magnesium and 25 kcalories in a serving has a magnesium density (mg per kcal) of                                               .

A : 0.4

B : 4.0

C : 250

D : 2500

10. : Ranking foods according to their overall nutrient composition is known as                                          . A : biological value

B : nutrient profiling

C : the risk reduction score D : the healthy eating index

11. : Providing enough, but not an excess, of a food is a diet-planning principle known as                                               . A : safety

B : variety

C : moderation

D : undernutrition

12. : A person who eats the same foods day after day may have an adequate diet but it would lack         .

A : moderation

B : kcalorie control C : nutrient density D : variety

13. : By law, how often are the Dietary Guidelines for Americans reviewed and revised? A : every year

B : every 5 years C : every 10 years

D : every 25 years

14. : Matt is drinking a cup of orange juice that has been fortified with calcium. One cup of orange juice contains 100 kcal and has 250 mg of calcium. What is the nutrient density of this orange juice per kcalorie?

A : 2.5 milligrams per kcalorie B : 3.5 milligrams per kcalorie C : 25 milligrams per kcalorie D : 35 milligrams per kcalorie

15. : What is a key recommendation associated with the Dietary Guidelines for Americans 20152020?

A : Decrease sodium intake to < 3000 mg per day. B : Focus on nutrient variety and adequacy.

C : Meet the Physical Activity Guidelines for Americans.

D : Limit protein intakes to fewer than two servings per day.

16. : Jamie is a vegetarian who is planning a healthy diet according to the USDA Food Patterns. Which protein foods would be the best nutrient choices for one day?

A : 2 pieces of bacon, ½ can tuna, 2 pieces of bread B : ½ c pinto beans, ½ c tofu, 2 tbs peanut butter

C : ½ c black beans, 2 tbs peanut butter, 1 c spinach

D : 1 skinless chicken breast, 2 egg whites, meal replacement bar

17. : According to the USDA Food Patterns, which protein foods should be most limited? A : shrimp

B : baked beans C : peanut butter

D : skinless chicken

18. : In what food group would legumes be found? A : dairy

B : fruits C : grains D : protein

19. : Consider the following menu from the point of view of the USDA Food Patterns.Breakfast2 eggs1 tsp margarine2 slices enriched white bread1 c whole milkcoffee Lunch2 oz tuna fishlettuce1 tbs mayonnaise2 slices enriched white bread1 apple Supper3 oz hamburger meat1 oz cheese1/2 c cooked rice1/2 c carrotscoffeeWhat describes the nutritional value of the fruits and vegetables in this menu?

A : A source of vitamin A is missing. B : A source of vitamin C is marginal.

C : The daily amounts recommended for a 2000-kcalorie diet are met.

D : The daily amounts recommended for a 2000-kcalorie diet are exceeded.

20. : According to the USDA Food Patterns: Healthy US-Style Eating Pattern, a 45-year-old male on a 2200 kcalorie diet should consume how much milk or dairy each day?

A : 1½ cups B : 2 cups C : 2½ cups D : 3 cups

21. : Selena is a 21-year-old college student who leads a sedentary lifestyle and who takes in approximately 2000 kcalories per day. The RD working with Selena recommends that she eat 2½ cups of vegetables each day. What vegetable dish would be most appropriate for Selena to meet this need?

A : coleslaw

B : sweet potatoes

C : tempura vegetables D : potato salad

22. : Which food provides discretionary kcalories for a person on a weight-reduction diet? A : watermelon

B : canned pears in syrup C : milk with all fat removed

D : chicken with the skin removed

23. : What food item would most likely be in the fruit group for someone who eats Asian cuisine? A : olives

B : papaya C : mango

D : kumquats

24. : MyPlate was created to                         . A : illustrate the five food groups

B : reinforce the MyPyramid concept C : reinforce the Healthy Eating Index

D : encourage eating more meals at home

25. : What has been shown to be a major criticism of the MyPlate educational tool? A : It allows for oversized portions.

B : The dairy group excludes ice cream.

C : The five groups are not clearly identified.

D : It treats all foods within a single group the same.

26. : What is a feature of the exchange list system? A : Foods are grouped according to their source.

B : Adequate intakes of minerals and vitamins are virtually guaranteed.

C : A fat portion provides about twice the energy as a carbohydrate portion.

D : All foods are grouped according to their content of carbohydrate, protein, and fats.

27. : The part of the grain that remains after being refined is the                                    . A : bran

B : germ C : husk

D : endosperm

28. : What mineral is added to refined flours in the enrichment process? A : iron

B : iodine C : calcium

D : magnesium

29. : Which nutrient is used as enrichment for grains? A : zinc

B : folate C : protein D : calcium

30. : Textured vegetable protein is usually made from                                 . A : soybeans

B : corn stalks

C : a mixture of legumes D : cruciferous vegetables

31. : A meat described as prime cut means that it                                 . A : has an extended shelf life

B : usually carries a high price C : is served only in restaurants

D : is higher in fat than other cuts of meat

32. : What best describes an example of an imitation food? A : powdered milk

B : margarine with added plant sterols C : omega-3 enriched eggs

D : pasteurized cheese snack

33. : What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

A : faux food

B : pseudo food C : imitation food

D : food substitute

34. : A food scientist is developing a new and improved cereal bar. She consults with you to ask in what order the ingredients should be listed on the food label. The ingredients are: sugar: 30 g, puffed wheat: 28 g, dry milk powder: 5 g, red food coloring: 35 mg, salt: 2 g. What is the appropriate order in which to list these ingredients on the food label?

A : sugar, puffed wheat, dry milk powder, salt, red food coloring B : red food coloring, salt, dry milk powder, puffed wheat, sugar C : dry milk powder, puffed wheat, red food coloring, salt, sugar D : puffed wheat, sugar, dry milk powder, salt, red food coloring

35. : Restaurants with 20 or more locations must provide menu listings of an items kcalories, grams of saturated fat, and                                                          .

A : grams of protein B : glycemic index

C : milligrams of sodium D : grams of sugar

36. : According to nutrition labeling laws, what two minerals must be listed on the package label as a percent Daily Value?

A : calcium and iron

B : zinc and phosphorus C : fluoride and chloride

D : chromium and magnesium

37. : A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the smallest amount in the food?

A : salt

B : sugar

C : cornstarch D : wheat flour

38. : To maintain the voluntary status of front-of-package labels, major food industry associations have created a standardized presentation of nutrient information called                                                              .

A : Label It

B : Facts Up Front C : To Your Health

D : Quick Guidelines

39. : Food labels express the nutrient content in relation to a set of standard values known as the                 .

A : Daily Values

B : FDA Standards

C : Dietary Reference Intakes

D : Recommended Dietary Intakes

40. : On a food label, the % Daily Value table compares key nutrients per serving for a person consuming how many kcalories daily?

A : 1,500

B : 2,000

C : 2,500

D : 3,000

41. : Luciannas energy requirement is 1,600 kcal/day. What is her personal Daily Value for saturated fat?

A : 17 grams B : 20 grams C : 53 grams D : 65 grams

42. : What is a feature of the Daily Values found on food labels? A : They are updated every 2 years as mandated by the USDA. B : They are expressed on a per 1,000-kcalorie intake basis.

C : They assist people in determining whether a food contains a little or a lot of a nutrient.

D : They define a food as an excellent source of a nutrient if it contributes at least 50 percent of the dietary recommended intake.

43. : What is a feature of the Nutrition Facts panel on a food label? A : Trans fat content is optional.

B : Saturated fat must be listed.

C : Naturally present sugars are excluded.

D : Soluble and insoluble fiber must be listed separately.

44. : According to the FDA, a food label that reads improves memory is an example of a                                               . A : health claim

B : Daily Value claim

C : qualified health claim D : structure-function claim

45. : Greg is trying to decide which brand of cereal to buy, but he is confused by the health claims. Which of the following represents the highest level of significant scientific agreement? A : This cereal promotes a healthy heart.

B : This cereal supports heart health.

C : This cereal product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers.

D : This cereal may reduce risk for cancers from the limited scientific evidence that has been cited about this product.

46. : A food that has fewer than 5 kcalories per serving can be labeled as                                          . A : low kcalorie

B : kcalorie free C : light

D : reduced kcalorie

47. : What classification would be included in mayonnaise that is labeled as being low fat? A : 25 percent less fat than a comparison brand of mayonnaise

B : less than 0.5 gram of trans fat per serving

C : less than 2 grams of both saturated fat and cholesterol per serving D : 3 grams or less of fat per serving

48. : Which description is a characteristic of structure-function claims on food labels? A : They are allowed only for unprocessed food.

B : They can be made without any FDA approval.

C : They must include evidence supporting their claim.

D : They must state the name of the disease or symptom for which a benefit is claimed.

49. : Which foods are allowed in the diet of a lactovegetarian? A : plant foods only

B : eggs and plant foods only

C : meat, eggs, and plant foods only D : milk products and plant foods only

50. : A diet that does not exclude specific foods but that does include many foods derived from both animals and plants is called a(n)                                                             diet.

A : omnivorous B : vegan

C : macrobiotic

D : lacto-ovo vegetarian

51. : Tempeh is made from                         . A : soybeans

B : any legume

C : fermented leafy vegetables D : fermented yellow vegetables

52. : What is another name for a vegan diet? A : pure vegetarian diet

B : plant-based diet

C : lacto-vegetarian diet D : macrobiotic diet

53. : What is a feature of people who regularly eat meals based on tofu? A : They show less heart disease but more colon cancer than omnivores.

B : They show evidence of marginal protein intake compared with omnivores. C : They have lower blood pressure levels than those eating meat.

D : They have lower sodium intakes but blood pressure is similar to those eating red meat.

54. : What dietary factor, which is less frequently found in a vegetarian diet, contributes the most to heart disease?

A : added sugars B : sodium

C : saturated fat D : alcohol

55. : Which ingredient found on a food label is a source of protein? A : BHT

B : tofu

C : corn starch D : diglycerides

56. : Meat replacements consumed by vegetarians are usually made of                                        . A : soy protein

B : fish protein

C : bean plus rice proteins

D : bean plus cheese proteins

57. : What describes a feature of vitamin B12 nutrition in vegetarians? A : Vitamin B12 in fortified cereals has low bioavailability.

B : Vegan mothers need only infrequent intake of vitamin B12-fortified cereals.

C : The vitamin B12 in fermented soy products may be present in an inactive form.

D : Infants born to vegan mothers are resistant to the development of vitamin B12 deficiency.

58. : When selecting from the vegetable and fruit groups, vegetarians may want to emphasize particularly good sources of which two nutrients?

A : sodium and magnesium B : calcium and iron

C : potassium and vitamin A D : vitamin C and folate

59. : What food would be a good source of zinc for a person who follows a vegetarian diet? A : spinach

B : whole grains C : dried fruit

D : walnut oil

60. : What best describes iron nutrition in vegetarians?

A : The iron RDA for vegetarians is higher than for others.

B : Iron utilization is inhibited by the high zinc content in grains. C : The absorption of iron is low due to the high vitamin C intake.

D : More iron deficiency is found in vegetarians than in people eating a mixed diet.

61. : What is a characteristic of a macrobiotic diet? A : It excludes all hot and salty foods.

B : It permits inclusion of many nonorganic foods.

C : It represents a way of life rather than just a way of eating.

D : It emphasizes abundant amounts of fish, fruits, nuts, and seeds.

62. : What statement best describes the vitamin D status of vegetarians?

A : The requirement for vitamin D is small and it only comes from animal proteins. B : Vegetarians are at risk of vitamin D deficiency when they do not drink milk.

C : Vegetarians are not usually deficient in vitamin D, but vegan dieters are. D : The vitamin D status of vegetarians is similar to that of nonvegetarians.

MATCHING

63. : Match each value or word or phrase with the most appropriate definition or explanation.

A : the principle of consuming a number of foods in proportion to each other

B : the principle of recognizing that a food has more iron than another food when expressed per kcalorie

A : 5

B : 40

C : origin of the MyPlate graphic                                                 C : 65

D : number of major food groups                                               D : ½ cup

E : legume belonging to the starch category of exchange lists

E : 1 cup

F : part of grain richest in fiber                                                     F : FDA G : part of grain containing most of the starch G : bran H : nutrient added in grain-enrichment process H : iron

I : example of a fortified food                                                      I : USDA

J : commonly used to make textured vegetable protein

J : soybeans

K : example of a functional food                                                 K : green peas

L : nutrient commonly added in cows milk fortification process

M : maximum number of grams of fat recommended on a 2,000-kcalorie diet based on the Daily Value

L : balance

M : vitamin B12

N : the amount of cooked rice that is equivalent N : vitamin D to 1 oz serving of grains

O : the amount of dry pasta that is equivalent to O : endosperm 1 oz serving of grains

P : agency that regulates food labeling                                    P : nutrient density

Q : grams of fat supplied by a 1,200-kcalorie diet that is 30 percent fat

R : condition that is less commonly associated with a vegetarian diet

S : nutrients provided by flaxseed or walnuts if fatty fish is not part of the diet

T : nutrient that may be added in soy milk fortification process

Q : hypertension

R : omega-3 fatty acids

S : margarine containing plant sterols

T : orange juice containing added calcium

ESSAY

64. : Define the term discretionary kcalories and provide three examples of foods that provide them. Under what circumstances is the intake of discretionary kcalories permitted?

65. : Discuss how dietary planning guides can be applied to ethnic diets and list examples of some foods included.

66. : Discuss the meaning, significance, and utility of MyPlate as an educational tool.

67. : Discuss the meaning and significance of foods that are refined, enriched, fortified, or whole- grain.

68. : What is textured vegetable protein and how is it used in nutrition?

69. : What is a structure-function claim? Provide four examples.

70. : List some reasons for why people become vegetarians.