University of Ontario Institute of Technology

BIOL 3650U

Nutrition Science and Applications, Canadian Edition Test Bank

Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition

b) 1939.

c) 1943.

d) 1983.

2. An impetus for the development of the Dietary Reference Intakes, or DRIs, was

1. the increased incidence of infectious diseases.
2. the prevalence of nutrient deficiencies.
3. increased incidence of diet-related chronic diseases, such as heart disease, cancer, and obesity.
4. the discovery of more essential nutrients.

ESSAY QUESTIONS

1. How do Dietary Reference Intakes (DRIs) differ from the original RDAs?

MULTIPLE CHOICE QUESTIONS

2. Which is NOT a goal of the Dietary Reference Intakes (DRIs)?

1. Prescribing what a person should eat each day
2. Prevention of nutrient deficiencies
3. Promotion of healthful eating
4. Reduction of chronic diseases

3. The DRIs include sets of standards.

1. two
2. three
3. four
4. five

4. The Estimated Average Requirement (EAR) for a selected nutrient would meet the needs of approximately what percentage of individuals in a population?

a) 33%

b) 50%

c) 75%

d) 99%

5. The Recommended Dietary Allowances (RDAs) are estimated to meet the nutrient needs of what percentage of a healthy population group?

a) 33%

b) 50%

c) 75%

d) 97-98%

6. Which is the FALSE statement regarding RDAs?

1. RDAs recommend amounts of nutrients that can serve as a goal for individual intake.
2. The RDAs are one component of the DRIs.
3. The EARs are derived from the RDAs.
4. RDAs are often used in menu planning.

7.  are used when not enough information is available to establish an EAR for a particular nutrient.

1. AIs
2. DRIs
3. RDAs
4. ULs

10).Which is true regarding Tolerable Upper Intake Levels (ULs)?

1. For some groups, there is an established benefit of consuming nutrients at this level.
2. It is a not a recommended level for consumption.
3. Consuming nutrients at this level will probably cause adverse health effects.
4. The UL is set at the level of intake that causes adverse effects in 5% of the population.

11. Tolerable Upper Intake Levels are most likely to be exceeded when

1. large quantities of food are consumed by athletes.
2. people are recovering from surgery and need more kcalories.
3. supplements are taken.
4. people eat meat from wild game animals.

12. Which would most likely be used to plan menus for a school breakfast and lunch program?

1. AIs
2. DRVs
3. RDAs
4. ULs

13. Which is the FALSE statement regarding EERs?

1. Variables in the calculations of the EERs include age, gender, weight, height, and level of physical activity.
2. EERs stands for Estimated Energy Requirements.
3. EERs also take into account nutrient intake recommendations.
4. EERs is the average energy intakes predicted to maintain body weight in healthy individuals.

ESSAY QUESTIONS

14. Explain the differences between the Estimated Average Requirement (EAR), Recommended Dietary Allowances (RDAs), Adequate Intakes (AIs) and Tolerable Upper Intake Levels (ULs).

15. Explain the purpose of RDAs, EARs, and ULs.

MULTIPLE CHOICE QUESTIONS

16. Which is NOT included in Canada’s Food Guide?

1. Make at least half of your grain products whole grain each day.
2. Eat at least one dark green and one orange vegetable each day.
3. Select whole or 3% milk instead of 2%, 1% or skim milk.
4. Eat at least two Food Guide Servings of fish each week.

17. The nutritional analysis of a diet that follows the recommendations of Canada’s Food Guide would most closely resemble which DRI group?

1. EARs
2. RDAs

3. AIs
4. ULs

18. Which is the FALSE statement regarding Canada’s Food Guide guidelines?

1. A person requiring 3000 kcalories a day and a person requiring 1600 kcalories a day can both effectively use Canada’s Food Guide as a guide for eating.
2. Recommendations are adapted to all Canadians without exception.
3. The width of the arcs in the pyramid devoted to each food group is proportional to the amount each group should contribute to a healthy diet.
4. A 20 year-old man should consume 8 to 10 servings of vegetables and fruits daily.

19. To manage weight and prevent unhealthy weight gain in adults, Canada’s Food Guide recommends

1. 30 to 60 minutes of physical activity three days of the week.
2. 90 minutes of physical activity most days of the week.
3. 60 minutes of physical activity 3 days of the week.
4. 30 to 60 minutes of physical activity every day of the week.

20).You are evaluating the adequacy of your own diet. Which dietary guideline would be the most precise tool for this purpose?

1. EARs
2. Canada’s Food Guide
3. My Food Guide
4. Eatracker.ca

21. Which is NOT equivalent to a Grain Products serving?

1. ¾ a cup of cold cereals
2. 1 bagel
3. ½ a cup of cooked rice
4. 1 slice of bread

22. The recommendation of moderation in healthy diets

1. means avoiding excesses of food components that increase disease risk like solid fats and added sugars.
2. means choosing nutrient dense foods as often as non-nutrient dense foods.
3. is symbolized by the four arcs on the cover of Canada’s Food Guide.
4. all answer choices are true statements.

23. What has been done to ensure that 90% of the population is meeting their requirements for most nutrients when following the current Canada’s Food Guide?

1. The guidelines of the previous guide have been maintained.
2. A new cover including a rainbow has been created.
3. 500 menus conforming to the latest guide have been tested.
4. A survey including 1000 Canadians has been made.

24. Many Canadians get little to no daily exercise. Which is NOT recommended by Canada’s Food Guide to improve health and reach a healthy body weight?

1. Children should be involved in 30 minutes of physical activity daily.
2. One should read the Nutrition Facts Table and choose foods wisely.
3. One should limit foods high in calories, fat, sugar or salt.
4. One should eat the recommended amount and type of each food each day.

25. Dietitians of Canada maintains a website (www.eatracker.ca.. Which statement about this website is FALSE?

1. The website only presents the 2000 kcalorie reference diet in an online format.
2. The website can be personalized for individuals.
3. The website allows individuals to analyze their diets for energy and nutrient intake.
4. The website is of little use to those Canadians without internet access.

26. If an 18 year-old woman goes to Burger King and gets a double whopper containing 2 beef patties (5oz), according to Canada’s Food Guide guidelines,

1. she should eat 2 more meat and alternatives servings sometime during the same day to fulfill her meat and alternatives requirement.
2. she should eat 1 more meat and alternatives servings sometime during the same day to fulfill her meat and alternatives requirement.
3. this meal just meets her meat and alternatives requirement for one day.
4. she has already gone over her meat and alternatives requirement for one day by 2.5 ounces.

27. Canada’s Food Guide separates foods into groups to help Canadians apply the recommendations of the Dietary Guidelines to their individual diets. These groups are

1. the 4 food groups: milk, meat, grains, fruits and vegetables.
2. meat, milk, legumes and nuts, grains, fruits and vegetables.
3. carbohydrate foods, protein foods, fat foods.
4. grains, vegetables, fruits, milk, meat/beans.

28. In Canada’s Food Guide, fats are

1. part of the meat and alternatives group.
2. part of the milk and alternatives group.
3. an individual food group.
4. not a food group, although recommendations are made for types and amounts.

29. For a 20 year-old man, Canada’s Food Guide recommends servings from the vegetables and fruit group each day.

a) 6-7

b) 7-8

c) 8-10

d) 9-11

ESSAY QUESTIONS

30) Jason is a 24-year-old computer programmer, working about 55 hours a week. He has gained a little weight recently and thinks he will have more energy and feel better if he made more healthful food selections. He cooks for himself at home and usually buys lunch at the company cafeteria. The following is a 24-hour recall from Jason:

Food items consumed Serving size                    Number of servings (CFG) Food group

7 AM

Cereal- chocolate rice puffs                                   1.5 cup                              2       Grain products

12:30 PM

Hamburger:

2 ground beef patties 150 g                                   2                                          Meat and alternatives

Buns                                    2 slices                              2                                          Grain products

French fries                      1 large fries (1 cup) 2  Vegetables and fruit Chocolate cake with fudge   75 g

Orange juice                     1 cup                                  2                                          Vegetables and fruit

4 PM

Apple                                  1                                          1                                          Vegetables and fruit

8 PM

2 peanut butter sandwiches

31. Jason is a 24-year-old computer programmer, working about 55 hours a week. He has gained a little weight recently and thinks he will have more energy and feel better if he made more healthful food selections. He cooks for himself at home and usually buys lunch at the company cafeteria. The following is a 24-hour recall from Jason: (Use the table in Question 30.)

What would you suggest that Jason do to improve his diet?

32. Jason is a 24-year-old computer programmer, working about 55 hours a week. He has gained a little weight recently and thinks he will have more energy and feel better if he made more healthful food selections. He cooks for himself at home and usually buys lunch at the company cafeteria. The following is a 24-hour recall from Jason: (Use the table in Question 30.)

If this 24-hour recall were typical of Jason's diet, how would you evaluate it considering his nutrient intake?

33. Jason is a 24-year-old computer programmer, working about 55 hours a week. He has gained a little weight recently and thinks he will have more energy and feel better if he made more healthful food selections. He cooks for himself at home and usually buys lunch at the company cafeteria. The following is a 24-hour recall from Jason: (Use the table in Question 30.)

What things might Jason do to incorporate more fruits and vegetables into his diet? What kinds of foods would be good choices for snacks, especially if Jason decides to take some to work?

34. What are the similarities and differences between some various national food guides and Canada’s Food Guide?

MULTIPLE CHOICE QUESTIONS

35. How is the order in which ingredients are listed on a food label determined?

1. By contribution to total weight
2. By contribution to total volume
3. By nutrient density
4. In alphabetical order

36. Which is NOT legally required on a Nutrition Facts label?

1. Kcalories from fat
2. Grams of protein
3. Kcalories from fibre
4. Kcalories per serving

37. Daily Values are based on a kcalorie diet. a) 1000

b) 1500

c) 2000

d) 2500

38. Which of the following statements is true about the Daily Values standards?

1. DVs help consumers know if a food is a good source of a particular nutrient.
2. A DV of 5% or less on a food label indicates that the food is low in that nutrient.
3. The DVs may overestimate a nutrient needed for some groups but it would never underestimate the requirements for a group.
4. All answer choices are true statements.

39) Nutrition Facts Table labels include information about which vitamins?

1. Vitamin A and Vitamin C
2. Vitamin A and Vitamin E
3. Vitamin A and Vitamin D
4. Vitamin C and Vitamin D

40. Nutrition Facts Table labels contain information about which minerals?

1. Calcium and iron
2. Calcium and zinc
3. Iron and magnesium
4. Iron and zinc

41. Which is FALSE about health claims?

1. Nutrient-content claims are regulated by the Canadian Food Inspection Agency.
2. Nutrient-function claims describe the role of a nutrient or dietary ingredient in maintaining normal structure or function in humans.
3. Health claims are defined by each manufacturer or processor.
4. Health claims are optional on foods.

42. The descriptor, Source of, can legally be used on a food product when the product contains greater than        of the daily value of the stated nutrient.

1. 1%
2. 2%
3. 5%

d) 10%

43. Which claim on a food label is not allowed?

1. Diets low in fat and rich in fruits and vegetables may reduce the risk of some types of cancer.
2. Diets rich in vitamin C will reduce the incidence of colds and flu.
3. Adequate calcium intake throughout life helps maintain bone health and reduce the risk of osteoporosis.
4. Diets high in sodium may increase the risk of high blood pressure in some people.

44. Which is NOT present on the label of natural health products?

1. Product name
2. Nutrition fact table
3. Product’s dosage form
4. Product’s recommended use or purpose

ESSAY QUESTIONS

45. Jason is a 24-year-old computer programmer, working about 55 hours a week. He has gained a little weight recently and thinks he will have more energy and feel better if he made more healthful food selections. He cooks for himself at home and usually buys lunch at the company cafeteria. The following is a 24-hour recall from Jason: (Use the table in Question 30.)

If cookies are labelled “Reduced in Fat” what does this tell you about the energy content, or kcalories, in the cookies?

MULTIPLE CHOICE QUESTIONS

46. A question such as, “Who does the grocery shopping in your house?” would most appropriately be included in:

1. 24-hour recall
2. diet history
3. food frequency
4. food record

47. Which of the following methods is most likely to provide accurate information about what a person typically eats?

1. Food frequency questionnaire that is part of a computer program
2. 3-day food record that includes a weekend day kept by the individual
3. 24 hour recall repeated many times over 3-4 months by a trained interviewer
4. A diet history that includes a 24 hour recall and a food frequency questionnaire

48. Computer software can be used to analyze diets. The most appropriate time to use a nutrition analysis program would be

1. when checking for a clinical symptom of nutritional deficiency.
2. when you wanted to know how many third graders in a classroom ate breakfast.
3. when comparing the planned menu for children in a daycare against the RDAs.
4. when determining how much of the senior citizens' lunch was eaten.

49. Which of the following statements about the assessment of food intake is FALSE?

1. Food frequency questionnaires do not give specific information about an individual's food intake.
2. Food records are reliable but individuals may change their usual intake while recording his or her intake.
3. The most common error made in reporting food intake is to overestimate portion sizes.
4. Food intake records should include one weekend day for greatest accuracy.

50) Which is NOT an anthropometric measurement?

1. Blood glucose level
2. Height
3. Weight in kilograms
4. Wrist circumference

51. The Canadian Community Health Survey began surveying Canadians on health related issues in

a) 1981.

b) 1991.

c) 2001.

d) 2011.

52. A system that scores the overall quality of a Canadian diet is

1. RDAs.
2. Healthy Eating Index.
3. Canada’s Food Guide.
4. Canadian Healthy Eating Index.

53. Food Disappearance Surveys are used to

1. identify general trends in food intake among a population.
2. identify processing losses.
3. identify at-risk groups in the population.
4. identify marketing trends.

54. A complete nutritional assessment would include all except

1. laboratory measurements.
2. past and present dietary intake information.
3. setting nutritional goals.
4. anthropometric measurements.

55. Analysis of blood can reveal

1. what someone ate last night.
2. amount of glucose in the blood.
3. an assessment of someone's nutritional status.
4. bone density.