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 ¼ cup dried fruit

C 1 cup sliced avocado

D 1 cup banana slices

E 1 cup canned fruit

Question #2

____________ 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, bluberries

B Phytochemical foods, yogurt

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

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 level of physical activity

C whether the client is healthy

D whether the client is pregnant or lactating

E the client’s gender

Question #5

Which statement about phytochemicals is FALSE?

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

B Research supporting health claims regarding phytochemicals is lacking.

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

D Phytochemicals can alter body functions.

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

Question #6

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

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

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

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

Question #7

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

A Daily Values (DV)

B Serving per Pack (SP)

Question #8

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

A vitamin K

B total calories

C vitamin B6

D soluble fiber

E sodium

Question #9

Which nutrients are overconsumed in U.S. diets?

A saturated fat and sodium

B sodium and potassium

C saturated fat and sugar

D iron and folate

Question #10

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

A whole fruit

B fat-free or low-fat dairy

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

D oils

E whole grains

Question #11

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

A less than 95 milligrams of cholesterol per serving

B 25 percent less fat than the usual product

C 25 percent or less calories from fat

D less than 0.5 grams of fat per serving

E 3 grams or less fat per serving

Question #12

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 #13

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

A 45–65 percent

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

C 10–35 percent

D 20–35 percent

E 50–75 percent

Question #14

The MyPlate educational tool has been designed to ________.

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

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

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

D be used by professionals with nutrition training

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

Question #15

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

A at snack time only

B over a week’s time

C at every meal

D every day

E over a month’s time

Question #16

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

A milk

B lean fish

C bread

D fruit

E cheese

Question #17

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

A 25–40 percent

B 20–35 percent

C 20–40 percent

D 15–25 percent

E 10–20 percent

Question #18

Which option equals 1 ounce of the grains group?

A 1 slice of bread

B ½ cup oat cereal

C 2 slices of whole-wheat bread

D 1 cup cooked pasta

E 1 cup uncooked rice

Question #19

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

A ingredients of the product

B common name of the product

C milligrams of phytochemicals per serving

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

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