Chapter 2 Quiz

Navigation » List of Schools » Prince George Community College » Nutrition » Nutrition 1010 – Introductory Nutrition » Summer 2021 » Chapter 2 Quiz

Need help with your exam preparation?

Existing Quiz Clients Login here

Below are the questions for the exam with the choices of answers:

Try The Exam

Question #1

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

A ¼ cup dried fruit

B 1 cup sliced avocado

C 1 cup canned fruit

D ½ cup dried fruit

E 1 cup banana slices

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 FALSE

B TRUE

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 whether the client is pregnant or lactating

B the client’s gender

C the client’s age

D the client’s level of physical activity

E whether the client is healthy

Question #5

Which statement about phytochemicals is FALSE?

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

B Phytochemicals can alter body functions.

C Research supporting health claims regarding phytochemicals is lacking.

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

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

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

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

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

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

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 soluble fiber

B total calories

C vitamin B6

D sodium

E vitamin K

Question #9

Which nutrients are overconsumed in U.S. diets?

A saturated fat and sugar

B sodium and potassium

C saturated fat and sodium

D iron and folate

Question #10

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

A fat-free or low-fat dairy

B whole fruit

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 3 grams or less fat per serving

B less than 0.5 grams of fat per serving

C less than 95 milligrams of cholesterol per serving

D 25 percent less fat than the usual product

E 25 percent or less calories from fat

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 FALSE

B TRUE

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 20–35 percent

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

E 45–65 percent

Question #14

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

C be used by professionals with nutrition training

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

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

Question #15

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

A over a month’s time

B at every meal

C every day

D at snack time only

E over a week’s time

Question #16

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

A bread

B cheese

C milk

D fruit

E lean fish

Question #17

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

A 10–20 percent

B 25–40 percent

C 20–40 percent

D 20–35 percent

E 15–25 percent

Question #18

Which option equals 1 ounce of the grains group?

A ½ cup oat cereal

B 2 slices of whole-wheat bread

C 1 cup cooked pasta

D 1 cup uncooked rice

E 1 slice of bread

Question #19

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

A common name of the product

B milligrams of phytochemicals per serving

C ingredients of the product

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

Try The Exam

Fresh Grad Lands Job as Real Estate Agent With Help from Professional Writers

Need help with your exam preparation?

Below are the questions for the exam with the choices of answers:

Christian S.

Tyra

Linda

Manush

We accept payment