Chapter 02 - Tools for Designing a Healthy Diet Chapter 02 Tools for Designing a Healthy Diet Multiple Choice Questions Having variety in your diet means controlling portion size. making sure you choose foods from each of the food groups. choosing foods rich in phytochemicals. Correct answer: choosing different types of foods within each food group. Functional foods Correct answer: are rich sources of phytochemicals. provide health benefits similar to those supplied by the traditional nutrients. are foods that contain one main functional ingredient. are only available from animal food sources. Weighing and measuring portion sizes is an example of applying which of the following to your diet? variety balance Correct answer: moderation nutrition facts Which statement best describes nutrient density? Choose a number of different foods within any given food group rather than the same old thing Consume a variety of foods from the five major food groups every day Plan your entire day's diet to avoid over consuming calories Correct answer: Consume foods that supply the most nutrients for their calories A nutrition facts panel listing vitamin A and vitamin C contents, along with the amounts of the minerals calcium and iron must appear 2-1 Chapter 02 - Tools for Designing a Healthy Diet if a vitamin or mineral has been lost in processing. if the manufacturer advertises the nutritional benefits for the food. if the food uses "enriched" flour. Correct answer: on almost all foods. Using the concept of energy density for weight control would involve consuming very few carbohydrates each day to speed up weight loss. avoiding any foods with fiber since this is not digested and absorbed and therefore does not provide any nutrients to the body. Correct answer: eating foods that weigh a lot but contribute few calories. limiting fluid intake to prevent water retention in the body. The RDAs (Recommended Dietary Allowances) for essential nutrients are set for practically all healthy people. will decrease risk of certain chronic diseases. are specified by gender and by age. Correct answer: All of these choices are correct. The RDAs for energy are based on Correct answer: average needs. average needs plus a 30 percent margin of safety. ninety percent of average needs. double the minimum requirement. If your daily intake of a vitamin does not meet the RDA you necessarily have a poor diet. Correct answer: you may not be meeting your needs. this is of no consequence because the RDAs are designed for groups. you are safe if you meet at least half the RDA. The Dietary Reference Intakes (DRIs) are nutrient recommendations 2-2 Chapter 02 - Tools for Designing a Healthy Diet Correct answer: intended mainly for diet planning. that ensure good health for all individuals. that represent minimum daily needs. are appropriate for those who are undernourished or who have some type of disease. Katie has just completed a dietary analysis of the foods she ate for three days and the multivitamin and mineral supplement she takes every morning. As a result of doing this assignment, Katie now has a pretty good idea of the amount of each nutrient she consumes per day. Because she takes a supplement, some of her totals exceeded the RDAs. Which of the following information would be most helpful in determining if she is consuming too much of a nutrient? Adequate Intake (AI) Correct answer: Tolerable Upper Intake Levels (UL) Daily Values (DV) Daily Reference Intakes (DRI) An Adequate Intake Correct answer: is set for nutrients for which there is not enough research to establish an RDA. gives a range for the RDA. is used to set the Daily Values. reflects weekly needs. Labeling laws require that ingredients in food products be listed on the container in descending order of their ____________. calorie content. cost. nutrient density. Correct answer: weight. Dietary Guidelines have been issued primarily to lessen vitamin deficiencies in the U.S. weaknesses in MyPyramid. 2-3 Chapter 02 - Tools for Designing a Healthy Diet Correct answer: the incidence of chronic "killer" diseases. weaknesses in the RDA. In MyPyramid, serving sizes are grains-cups. milk-ounces. Correct answer: fruits-cups. oils-grams. The Dietary Guidelines for Americans provide all of the following recommendations EXCEPT to consume less than 10% of energy intake from saturated fatty acids. Correct answer: to consume at least 300 milligrams per day of cholesterol. to keep total fat intake between 20 ? 35% of energy intake. to limit trans fatty acid intake. The group in MyPyramid that includes plant and animal sources is milk. Correct answer: meats and beans. vegetables. grains. The vitamin or mineral content of a food, compared to its contribution in total energy needs, is referred to as natural density. standard of identity. energy density. Correct answer: nutrient density. Phytochemicals are available only in vitamin and mineral supplements. essential parts of a diet. 2-4 Chapter 02 - Tools for Designing a Healthy Diet chemicals found mostly in animal products. Correct answer: substances in foods that probably provide health benefits. Mandatory food labeling of processed foods except those with meat and poultry in the United States is regulated by the USDA. FTC. Correct answer: FDA. GAO. Reading food labels helps consumers identify amounts of salt (sodium) in the product. determine the sugar content of the product. determine the amount and kind of fat in the product. Correct answer: All of these choices are correct. Health promotion and disease prevention can be achieved by proper diet and exercise. observing the "no smoking" edict. limiting alcohol intake and learning how to deal with stress. Correct answer: All of these choices are correct. 23. The study of how disease rates vary among different population groups defines the scientific method. randomized, double-blind, placebo-controlled study. Correct answer: epidemiology. hypothesis. If a product is said to be "Sugar Free" it contains how much sugar? none Correct answer: less than 0.5 grams of sugar per serving 2-5 Chapter 02 - Tools for Designing a Healthy Diet no more than 40 kcal per serving less than 10 grams A calorie source mentioned in the 2005 Dietary Guidelines for Americans, but not in MyPyramid, is carbohydrate. fat. protein. Correct answer: alcohol. In general, North Americans are meeting recommendations for fruits and vegetables. TRUE Correct answer: FALSE A dietary assessment is the best way to find out how nutritionally fit you are. TRUE Correct answer: FALSE Energy density is based on the kcal-to-weight ratio of a food. Correct answer: TRUE FALSE Food manufacturers have considerable freedom to make claims they deem appropriate on food packages. TRUE Correct answer: FALSE Adult diets generally meet MyPyramid recommendations. TRUE Correct answer: FALSE RDA is the abbreviation for Recommended Daily Allowance. TRUE 2-6 Chapter 02 - Tools for Designing a Healthy Diet Correct answer: FALSE Most vitamins are needed daily to maintain good health. TRUE Correct answer: FALSE Plants are the only source of non-nutritive substances in foods that likely provide health benefits. TRUE Correct answer: FALSE It is mandatory that manufacturers list polyunsaturated fats, monounsaturated fats, potassium and zinc on their nutrition labels at all times. TRUE Correct answer: FALSE There is a designated RDA for each known nutrient. TRUE Correct answer: FALSE All claims regarding the nutritional attributes of a food on its label are approved by the FDA. TRUE Correct answer: FALSE The Dietary Guidelines are primarily designed to promote adequate carbohydrate, protein and fat intake. TRUE Correct answer: FALSE Nutrient density is based on the ratio of nutrient content to overall energy content of a food. Correct answer: TRUE FALSE Daily Values are the standards used to express the nutrient content of food on food labels. 2-7 Chapter 02 - Tools for Designing a Healthy Diet Correct answer: TRUE FALSE There is no perfect food in terms of meeting nutrient needs. Correct answer: TRUE FALSE Fill in the Blank Questions 58. Alan has been hospitalized and you are concerned about his nutritional status. The five ways you would attempt to assess his nutritional status would be to take anthropometric measurements, determine economic status, and do a biochemical evaluation, clinical examination, and _______________ analysis. dietary 59. The RDAs are designed to cover the needs of what percentage of the population? _______________ 97 60. The _______________ are the recommended nutrient intakes that meet the needs of essentially all healthy people of similar age and gender. RDAs 61. A nutrient needing more research before a firm recommendation regarding intake can be established is given a level referred to as _______________. AI 62. A _______________ is generally a fake medicine used to disguise the treatments of participants in an experiment. placebo 2-8 Chapter 02 - Tools for Designing a Healthy Diet 63. _______________ are substances found in plants that, if consumed regularly, may contribute to a reduced risk of cancer or cardiovascular disease. Phytochemicals 64. According to the Dietary Guidelines, adults should consume _______________ cups of milk or its equivalent each day. 3 65. According to the USDA MyPyramid, eggs belong in the _______________ group. meat, poultry, fish, dry beans, eggs, nuts 66. When using the USDA MyPyramid to choose fruits and vegetables, one should include a vitamin C source such as citrus fruit and a dark green vegetable each day, as a source of _______________. vitamin A 67. The amount of a particular nutrient in a serving of food compared to its kcalorie content is called its _______________. nutrient density 68. The calories allowed in a diet after the person has met overall nutrition needs are called _______________ calories. discretionary 69. Biotin, calcium, potassium, vitamin D and _______________ have no no precise standards of need at this time. fluoride 2-9 Chapter 02 - Tools for Designing a Healthy Diet 70. In relation to fats, the Dietary Guidelines recommend that most fats come from sources of _______________. unsaturated fat 71. Which government agency is responsible for most U.S. food labeling? _______________ FDA 2-10 Chapter 02 - Tools for Designing a Healthy Diet 2-11 Matching Questions 72. Match the following with the descriptions below 1. Dietary Guidelines General goals for nutrient intakes and diet composition 1 2. RDAs Recommended nutrient intakes that meet the needs of almost all healthy people of similar age and gender 2 3. Overnutrition Planning food choices so that nutrient sources are not overconsumed 8 4. Daily values Failing health that results from long-standing dietary practices that do not coincide with nutritional needs 6 5. Calorie free Food Label claim defined as containing less than 5 calories per serving 5 6. Malnutrition A state in which nutritional intake greatly exceeds the body's needs 3 7. AIs The standard based on observing dietary intakes of people that appear to be maintaining nutritional health; no evidence of a deficiency is apparent 7 8. Moderation Used as a reference for expressing nutrient content of nutrition labels 4 9. Undernutrition Nutritional health as determined by ABCDE assessments 10 10. Nutritional state Failing health that results from long-standing dietary practices that are inadequate to meet nutritional needs 9 11. Phytochemicals A food's nutrient content in relation to its energy contribution 12 12. Nutrient density Substances found in plants that contribute to a reduced risk of cancer or heart disease in people who consume them regularly 11 Nagendrakumar C Chapter 02 Tools for Designing a Healthy Diet
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