Test Bank For Nutrition And You 4th Edition By Blake

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

1. 1)  The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group is known as theA) Dietary Reference Intakes (DRIs). B) Estimated Average Requirement (EAR). C) Adequate Intake (AI). D) Recommended Dietary Allowance (RDA).

   Answer: B

2. 2)  The highest amount of a nutrient that can be consumed without likely harm in a group of individuals of a similar age is theA) Recommended Dietary Allowance (RDA). B) Dietary Reference Intakes (DRI). C) Adequate Intake (AI). D) Tolerable Upper Intake Level (UL).

   Answer: D

3. 3)  According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of your daily calories should be provided by carbohydrates?A) 20 to 45 percent B) 5 to 25 percent C) 45 to 65 percent D) 40 to 70 percent Answer: C
4. 4)  According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of your daily calories should be provided by fat?A) 10 to 35 percent B) 5 to 20 percent C) 45 to 65 percent D) 20 to 35 percent Answer: D
5. 5)  Which of the following types of health claims is based on evidence that is still emerging? A) health claim based on authoritative statements B) authorized health claims C) qualified health claims D) structural/functional claimsAnswer: C
6. 6)  Which of the following do not have Acceptable Macronutrient Distribution Ranges (AMDR)?
   A) fats B) proteins C) vitamins D) carbohydratesAnswer: C
7. 7)  Which of the following was developed out of concern over the incidence of overnutrition among Americans? A) Dietary Reference Intakes (DRIs)B) Dietary Guidelines for Americans
   C) Acceptable Macronutrient Distribution Ranges (AMDR) D) Estimated Average Requirement (EAR)

   Answer: B

8. 8)  According to the Dietary Guidelines for Americans, 2010, what should be the daily sodium intake for a healthy person?A) less than 2,200 mg B) less than 2,300 mg C) more than 2,600 mg D) more than 2,300 mg

   Answer: B

9. 9)  According to the Dietary Guidelines for Americans, 2010, an adult woman should consume no more than how many alcoholic drinks per day?

A) 3-4 B) 0-2 Answer: D

C) 4-5 D) 0-1

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10. 10)  MyPlate is a food guidance system that illustrates the recommendations in the Dietary Guidelines for Americans, 2010 and reinforces the important concepts ofA) variety, healthful choices, proportionality, and food labels.
    B) meal planning, exchange lists, proportionality, and moderation. C) meal planning, calorie counting, moderation, and exchange lists.

    D) variety, personalization, proportionality, and moderation. Answer: D

11. 11)  According to MyPlate, half of your plate should be devoted to which food group?
    A) protein B) vegetables and fruits C) grains D) oilsAnswer: B
12. 12)  According to MyPlate, which of the following foods would be considered low in nutrient density? A) nonfat yogurt B) lean meat C) fruit drinks D) carrotsAnswer: C
13. 13)  Which of the following is not the preferred way of preparing meat and poultry?
    A) broiling B) grilling C) baking D) fryingAnswer: D
14. 14)  According to MyPlate, how many cups of fat-free or low-fat milk, or their equivalent, should be consumed daily for all calorie levels?

A) 1 B) 3 Answer: B

15) When estimating portion size, a woman’s fist is about A) a quarter cup of pasta or vegetables.
C) two cups of pasta or vegetables.

Answer: B

C) 2 D) 4

B) one cup of pasta or vegetables. D) a half cup of pasta or vegetables.

16. 16)  According to MyPlate, how many servings from the grain group should a moderately active female who needs 2,000 calories daily consume?A) 3 B) 4 C) 5 D) 6 Answer: D
17. 17)  According to MyPlate, how many cups from the vegetable group should a moderately active female who needs 2,000 calories daily consume?A) 3.5 B) 1 C) 2.5 D) 4 Answer: C
18. 18)  Which of the following pieces of information is not required on a standard food label? A) a list of ingredients in the foodB) a nutrient content claim
    C) the net weight of the food
    D) the name and address of the manufacturer or distributor

    Answer: B

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19) Which of the following does not need to be listed on a food label?

A) vitamin C content B) iron content Answer: D

20) In what order are ingredients listed on a food label? A) in alphabetical order

C) in descending order by weight Answer: C

C) calcium content

B) in random order
D) liquids first, then solids

D) vitamin D content

21. 21)  Which of the following quantities are reference levels that are used only on food labels?
    A) Daily Values B) Estimated Average Requirements C) Recommended Dietary Allowances D) Dietary Reference IntakesAnswer: A
22. 22)  If one cup of reduced-fat milk provides 8 percent of your Daily Value for fat, this means that A) 8 percent of the calories in the milk are from saturated fat.B) one cup of milk provides 8 percent of the total calories allowed for the day. C) 8 percent of the calories in the milk are from fat.
    D) one cup of milk provides 8 percent of the total fat allowed for the day.

Answer: D

23. 23)  A food is considered high in a nutrient if it provides A) 10 percent or more of the Daily Value.
    C) 20 percent or more of the Daily Value.Answer: C
24. 24)  The term fat-free on a food label is an example of a(n) A) qualified health claim.
    C) structure/function claim.

B) 5 percent or more of the Daily Value. D) 15 percent or more of the Daily Value.

B) authorized health claim. D) nutrient content claim.

Answer: D

25. 25)  Which of the following compounds found in tomatoes may reduce the risk of prostate cancer?A) beta-glucan B) lycopene C) anthocyanins D) probiotics Answer: B
26. 26)  A food label claims that the food is a “good source of vitamin C.” This means that the food A) has vitamin C in it, but the amount is undetermined.B) provides more than 20 percent of the Daily Value for vitamin C. C) provides 50 percent of the Daily Value for vitamin C.
    D) provides 10 to 19 percent of the Daily Value for vitamin C.

    Answer: D

27. 27)  Which of the following is not a MyPlate tip for making food choices?

A) Vary your veggies.
C) Make half your grains whole.

Answer: B

B) Move away from milk. D) Go lean with protein.

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28. 28)  A claim that links dietary fat and cancer is a(n)
    A) nutrient content claim. B) qualified health claim. C) health claim based on authoritative statements. D) authorized health claim.Answer: D
29. 29)  Which of the following substances is not included in a food label?
    A) polyunsaturated fat B) sugars C) dietary fiber D) trans fatAnswer: A
30. 30)  Which of the following statements is not a structure/function claim? A) The soluble fiber in beans can help you lower your cholesterol.B) Calcium builds strong bones.
    C) Antioxidants help support a healthy immune system. D) Fiber maintains regularity.

    Answer: A

31. 31)  The average amount of a nutrient that is known to meet the needs of 50 percent of the individuals in a similar age and gender group is called theA) EAR. B) AI. C) UL. D) RDA. Answer: A
32. 32)  The average amount of a nutrient that meets the needs of 97 to 98 percent of the individuals in a similar group is called theA) EAR. B) AI. C) UL. D) RDA. Answer: D
33. 33)  The approximate amount of a nutrient that individuals in a similar age and gender group should consume to maintain good health is called theA) EAR. B) AI. C) UL. D) RDA. Answer: B
34. 34)  The highest amount of a nutrient that can be consumed daily without likely causing harm is referred to as the A) EAR. B) AI. C) UL. D) RDA.Answer: C
35. 35)  The specific amounts of each nutrient that an individual needs to consume to maintain good health, prevent chronic diseases, and avoid unhealthy excesses are known as the

A) AI. B) DRIs. C) UL. Answer: B

36. 36)  Having a diet made of many different foods is known as a
    A) paleo diet. B) varied diet. C) balanced diet.Answer: B
37. 37)  The relationship of one food entity to another in the diet is called

D) EAR.

D) moderate diet.

D) moderation.

A) proportionality. B) personalization. Answer: A

C) variety.