Chapter 2 Quiz

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Question #1

Which option does NOT equal 1 cup from the fruits group?

A ½ cup dried fruit

B 1 cup canned fruit

C 1 cup sliced avocado

D ¼ cup dried fruit

E 1 cup banana slices

Question #2

For a food to be labeled “low-fat,” it must contain ________.

A 25 percent less fat than the usual product

B 25 percent or less calories from fat

C less than 95 milligrams of cholesterol per serving

D less than 0.5 grams of fat per serving

E 3 grams or less fat per serving

Question #3

All packages with food labels on them need to display information about every vitamin and mineral contained in the product.

A TRUE

B FALSE

Question #4

When diet planning, it is necessary to consume various foods from the subgroups of the main food group (e.g., dark-green vegetables and red and orange vegetables are the subgroups for the main group of vegetables) every day.

A TRUE

B FALSE

Question #5

Which nutrients are overconsumed in U.S. diets?

A saturated fat and sodium

B saturated fat and sugar

C sodium and potassium

D iron and folate

Question #6

For vegetables and protein foods, intakes should be divided among all the subgroups ________.

A at snack time only

B over a month’s time

C over a week’s time

D every day

E at every meal

Question #7

___________are whole or modified foods that contain bioactive food components believed to provide health benefits beyond the benefits that their nutrients confer; an example is/are_______

A Grow foods, beef

B Go foods, bread

C Glow foods, apples

D Functional foods, blueberries

Question #8

The MyPlate educational tool has been designed to ________.

A be used by professionals with nutrition training

B help individuals who need to make major changes in their diet for chronic disease control

C create an alternative diet plan for individuals not wanting to use the USDA Eating Patterns

D help a diet-planning individual create a diet that more closely follows the USDA Eating Patterns

E substitute for the recommendations of the Dietary Guidelines for Americans in diet planning

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 gender

B the client’s age

C whether the client is pregnant or lactating

D whether the client is healthy

E the client’s level of physical activity

Question #10

You are planning a meal that includes a hamburger on a bun, coleslaw, and French fries. Which meal alternative is the most nutrient dense?

A fried chicken, baked potato, a roll, and canned pears

B cheeseburger on a bun, mixed nuts, and low-fat pudding

C baked salmon, baked beans, a roll, and vanilla ice cream with berries

D lean pork tenderloin, spinach salad, brown rice, and strawberries

E spare ribs, collard greens, cornbread, and fresh fruit salad

Question #11

Food labels must state the contents of which nutrients expressed as a percentage of the Daily Values?

A vitamin K

B sodium

C vitamin B6

D total calories

E soluble fiber

Question #12

Eating more of which food is a sure way to consume more phytochemicals?

A lean fish

B milk

C fruit

D cheese

E bread

Question #13

According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of total calories should come from carbohydrate?

A 10–35 percent

B 50–75 percent

C It depends on the type of carbohydrate—refined or whole grain.

D 20–35 percent

E 45–65 percent

Question #14

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

A Kelly, a 30-year-old woman who is an avid athlete

B Karen, a 36-year-old pregnant woman

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

D Tim, a 20-year-old vegetarian

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

Question #15

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

A 15–25 percent

B 20–35 percent

C 10–20 percent

D 25–40 percent

E 20–40 percent

Question #16

Which statement about phytochemicals is FALSE?

A A regulatory body oversees the safety of phytochemicals sold to consumers.

B Phytochemical labels may make unsubstantiated claims about contributing to the body’s functioning.

C Evidence for safety of isolated phytochemicals in human beings is lacking.

D Phytochemicals can alter body functions.

E Research supporting health claims regarding phytochemicals is lacking.

Question #17

Which option equals 1 ounce of the grains group?

A 1 cup uncooked rice

B ½ cup oat cereal

C 2 slices of whole-wheat bread

D 1 cup cooked pasta

E 1 slice of bread

Question #18

According to the Dietary Guidelines, a healthy eating pattern includes all of the following foods EXCEPT ________.

A oils

B whole fruit

C a minimum of 2,300 milligrams of sodium per day

D whole grains

E fat-free or low-fat dairy

Question #19

Which option is NOT required by law to be listed on a food label?

A milligrams of phytochemicals per serving

B ingredients of the product

C common name of the product

D name and address of the manufacturer, packer, or distributor

Question #20

The ____________ are U.S. dietary recommendations, which are used on food labels and for dietary planning and guidance.

A Serving per piece

B Serving Size

C Serving per pack

D Nutritional Facts

E Daily Value (DV)

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