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 sliced avocado

C 1 cup canned fruit

D 1 cup banana slices

E ¼ cup dried fruit

Question #2

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

A less than 0.5 grams of fat per serving

B 25 percent or less calories from fat

C 3 grams or less fat per serving

D less than 95 milligrams of cholesterol per serving

E 25 percent less fat than the usual product

Question #3

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

A FALSE

B TRUE

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 sodium and potassium

B iron and folate

C saturated fat and sodium

D saturated fat and sugar

Question #6

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

A over a month’s time

B at snack time only

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 Functional foods, blueberries

B Grow foods, beef

C Go foods, bread

D Glow foods, apples

Question #8

The MyPlate educational tool has been designed to ________.

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

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

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

D be used by professionals with nutrition training

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 age

B the client’s gender

C the client’s level of physical activity

D whether the client is pregnant or lactating

E whether the client is healthy

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

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

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

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

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

Question #11

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

A vitamin B6

B sodium

C vitamin K

D soluble fiber

E total calories

Question #12

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

A bread

B lean fish

C milk

D fruit

E cheese

Question #13

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

A 10–35 percent

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

C 50–75 percent

D 20–35 percent

E 45–65 percent

Question #14

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

A Karen, a 36-year-old pregnant woman

B Tim, a 20-year-old vegetarian

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

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

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

Question #15

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

A 10–20 percent

B 20–40 percent

C 20–35 percent

D 15–25 percent

E 25–40 percent

Question #16

Which statement about phytochemicals is FALSE?

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

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

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

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 2 slices of whole-wheat bread

B 1 cup cooked pasta

C ½ cup oat cereal

D 1 slice of bread

E 1 cup uncooked rice

Question #18

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

A whole grains

B oils

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

D whole fruit

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 name and address of the manufacturer, packer, or distributor

D common name of the product

Question #20

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

A Nutritional Facts

B Serving Size

C Serving per piece

D Serving per pack

E Daily Value (DV)

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