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Chapter 2 – Planning a Healthy Diet
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 2.1 Principles and Guidelines
sufficient to maintain health is called
a. variety.
b. adequacy.
c. moderation.
d. kcalorie control.
a. Abundance, B vitamins, kcalories, diet control, minerals, and variety
b. Abundance, balance, conservative, diversity, moderation, and vitamins
c. Adequacy, bone development, correction, vitamin density, master, and variety
d. Adequacy, balance, kcalorie control, nutrient density, moderation, and variety
a. Whole milk
b. Nonfat milk
c. Low-fat milk
d. Cheddar cheese
a. carry the USDA nutrition labeling.
b. are higher in weight relative to volume.
c. provide more nutrients relative to kcalories.
d. contain a mixture of carbohydrate, fat, and protein.
planning?
a. Variety
b. Balance
c. Moderation
d. kCalorie control
a. 0.01 mg iron per kcalorie
b. 110 kcalories per cup
c. 0.5 mg iron per serving
d. 110 kcalories per serving
a. no kcalories.
b. an abundance of vitamins but little or no minerals.
c. an abundance of minerals but little or no vitamins.
d. energy and little or no protein, vitamins or minerals.
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a. safety.
b. variety.
c. moderation.
d. undernutrition.
a. moderation.
b. vegetarianism.
c. nutrient density.
d. dilution of harmful substances.
a. Intake of eggs
b. Intake of nuts
c. Emphasis on trans-fat
d. Emphasis on low-fat milk products
Americans?
a. Practice good foot hygiene
b. Reduce television viewing time
c. Reduce computer Internet time
d. Engage in regular physical activities
Questions for Section 2.2 Diet-Planning Guides
a. teenage girls.
b. most children.
c. sedentary men.
d. sedentary women.
a. Defines serving equivalents
b. Considered a tool for diet planning
c. Sorts foods of similar water content
d. Specifies the number of servings from each group
Breakfast
Lunch
Supper
2 eggs
1 tsp margarine
2 slices enriched white bread
1 c whole milk
coffee
2 oz tuna fish
lettuce
1 tbsp mayonnaise
2 slices enriched white bread
1 apple
3 oz hamburger meat
1 oz cheese
½ c cooked rice
½ c carrots
coffee
Which of the following describes the nutritional value of the fruits and vegetables in this
menu?
a. A source of vitamin A is missing
b. A source of vitamin C is marginal
c. The daily amounts recommended for a 2000-kcalorie diet are met
d. The daily amounts recommended for a 2000-kcalorie diet are exceeded
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Guide. Which of the following meat alternatives would be the best nutrient choices for
one day?
a. 2 pieces bacon, ½ can tuna, 2 pieces bread
b. 3 oz. cheese, ½ sweet potato, 2 tbsp peanut butter
c. ½ cup black beans, 2 tbsp peanut butter, 1 c spinach
d. 1 skinless chicken breast, 2 egg whites, meal replacement bar
supplied by fruit juice?
a. 10
b. 20
c. 33
d. 50
a. Vitamins D and E
b. Vitamins A and C
c. Protein and calcium
d. B vitamins and iron
a. It places most foods into one of five groups
b. Its nutrients of greatest concern include iron, chromium, and vitamin B12
c. It can be used with great flexibility once its intent is understood
d. It specifies that a certain quantity of food be consumed from each group, based upon
energy intake
a. peas.
b. beans.
c. peanuts.
d. potatoes.
a. Nuts
b. Bacon
c. Baked potatoes
d. Sweet potatoes
a. Meats
b. Dairy
c. Fruits
d. Grains
dairy?
a. Coconut
b. Legumes
c. Skim milk
d. Potato salad
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a. 1
b. 3
c. 5
d. 7
a. they are economical.
b. they can be graded as prime, choice, and select.
c. they can be processed to look and taste like meat.
d. they contribute the same key nutrients, including zinc and protein.
student who is active compared with her inactive counterpart?
a. 400–500
b. 600–800
c. 1000-1200
d. 1500-2000
a. they are high in fat.
b. they are low in cost.
c. they are rich in fiber.
d. they include peanuts.
should consist of
a. dairy.
b. fruits.
c. nutrient-dense foods.
d. meats and alternatives.
reduction diet?
a. Watermelon
b. Canned pears in syrup
c. Milk with all fat removed
c. Chicken with the skin removed
discretionary kcalorie allowance?
a. Jam
b. Watermelon
c. Raw carrots
d. Brussels sprouts
a. golf ball.
b. baseball.
c. grapefruit.
d. marshmallow.
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a. An education tool that illustrates the concepts of the Dietary Guidelines and USDA
Food Guide
b. A graphic image designed to encourage consumers to make healthy food and
physical activity choices every day
c. A multi-colored pyramid that illustrates variety, with each color representative of the
five food groups, plus one for oils
d. A broad-based figure that conveys the message that grains should be abundant and
form the foundation of a healthy diet
recommendations of the Dietary Guidelines and MyPyramid?
a. Healthy Eating Index
b. Supplemental Nutrition Assistance Program
c. Dietitian’s Comparative Effectiveness Plan
d. U.S. Public Health Nutrient Assessment Barometer
a. It lacks a personalized approach
b. The five food groups are not clearly identified
c. There is no encouragement of physical activity
d. Not enough information is readily available because there is no text
a. diabetes.
b. terminal diseases.
c. cardiovascular disease.
d. life-threatening obesity.
a. Foods are grouped according to their source
b. Adequate intakes of minerals and vitamins are virtually guaranteed
c. A fat portion provides about twice the energy as a carbohydrate portion
d. All foods are grouped according to their content of carbohydrate, protein, and fats
a. Fat
b. Meat
c. Carbohydrate
d. Meat substitute
a. bran.
b. husk.
c. germ.
d. endosperm.
a. bran.
b. husk.
c. germ.
d. endosperm.
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properly termed nutrient
a. enrichment.
b. restoration.
c. fortification.
d. mineralization.
a. Fat
b. Fiber
c. Starch
d. Protein
a. bran.
b. germ.
c. husk.
d. endosperm.
a. White
b. Refined
c. Enriched
d. Whole-grain
a. They have all of the added nutrients listed on the label
b. They have the fiber restored from the refining procedure
c. They have virtually all the nutrients restored from refining procedure
d. They have only 4 vitamins and 4 minerals added by the food manufacturer
a. it includes products such as pastas.
b. fiber levels are similar to those in the whole grains.
c. it is required of all refined grain products that cross state lines.
d. thiamin and riboflavin are added in amounts exceeding their levels in the whole
grain.
whole grains?
a. 20
b. 35
c. 50
d. 100
a. Iron
b. Iodine
c. Calcium
d. Magnesium
a. Multi-grain
b. 100% wheat
c. Whole-wheat
d. Stone-ground
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a. 1840s.
b. 1890s.
c. 1940s.
d. 1990s.
legislation?
a. 70
b. 100
c. 175
d. 225
a. Zinc
b. Folate
c. Protein
d. Calcium
a. fruits and vegetables.
b. fish and skinless poultry.
c. five to nine kcalories less per day.
d. nonfat dairy products.
a. frozen dinners.
b. imitation foods.
c. enriched breads.
d. breakfast cereals.
whole-grain bread versus enriched bread?
a. Zinc
b. Folate
c. Riboflavin
d. Thiamine
enriched bread compared with one from whole-grain bread?
a. Iron
b. Niacin
c. Thiamine
d. Magnesium
a. 3 ½.
b. 5.
c. 6.
d. 7.
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a. soybeans.
b. corn stalks.
c. a mixture of legumes.
d. cruciferous vegetables.
a. End
b. Round
c. Prime
d. Choice
a. has an extended shelf life.
b. usually carries a high price.
c. is served only in restaurants.
d. is higher in fat than other cuts of meat.
a. Skim milk
b. No-fat milk
c. 1% milk
d. Non-fat milk
nutritionally inferior to it?
a. Faux food
b. Pseudo food
c. Imitation food
d. Food substitute
following except
a. skim milk.
b. no-fat milk.
c. zero-fat milk.
d. reduced-fat milk.
Questions for Section 2.3 Food Labels
a. The term “fresh” can be used only for raw and moderately processed food
b. Nutrition labeling must appear on virtually all processed as well as fresh foods
c. Restaurant foods must provide nutrient content information on the menu
d. Nutrition labeling is not required on foods produced by small businesses or products
produced and sold in the same establishment
ask in what order the ingredients should be listed on the food label. The ingredients are:
Sugar: 30 g, Puffed wheat: 28 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2
g. What is the appropriate order in which to list these ingredients on the food label?
a. Sugar, puffed wheat, dry milk powder, salt, red food coloring
b. Red food coloring, salt, dry milk powder, puffed wheat, sugar
c. Dry milk powder, puffed wheat, red food coloring, salt, sugar
d. Puffed wheat, sugar, dry milk powder, salt, red food coloring
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label as percent Daily Value?
a. Calcium and Iron
b. Zinc and Phosphorus
c. Fluoride and Chloride
d. Chromium and Magnesium
shortening, sugar, salt, and cornstarch. What item would be found in the smallest amount
in the food?
a. Salt
b. Sugar
c. Cornstarch
d. Wheat flour
a. 4-6 fluid ounces.
b. 8 fluid ounces.
c. 10-12 fluid ounces.
d. 16 fluid ounces.
a. 10
b. 20
c. 30
d. 40
a. 10
b. 20
c. 30
d. 40
a. serving sizes for solid foods are expressed in both ounces and grams.
b. small bags of individually wrapped food items must contain only one serving.
c. serving sizes on food labels are not necessarily the same as those of MyPyramid.
d. for a given product, the serving size is the same, no matter how large the package.
a. Serving sizes for most foods have not yet been established by the FDA
b. The serving size for ice cream is 2 cups and the serving size for all beverages is 12
fluid ounces
c. Serving sizes on food labels are not always the same as those of the USDA Food
Guide
d. Serving sizes must be listed in common household measures, such as cups, or metric
measures, such as milliliters, but not both
except
a. the amount recommended for ingestion each day.
b. the amounts of specified nutrients and food components.
c. the net contents expressed by weight, measure, or count.
d. the name and address of the manufacturer, packer, or distributor.
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the package label as percent Daily Value?
a. Vitamins D and E
b. Vitamins A and C
c. Thiamin and riboflavin
d. Vitamin B6 and niacin
the
a. Daily Values.
b. FDA Standards.
c. Reference Dietary Intakes.
d. Recommended Dietary Intakes.
older women have a daily energy need (kcalories) of approximately
a. 1200.
b. 1500.
c. 2000.
d. 2700.
person consuming how many kcalories daily?
a. 1500
b. 2000
c. 2500
d. 3000
a. Cheese with 50 g of calcium
b. Yogurt with 150 mg of calcium
c. Ice cream with 90 mg calcium
d. Whole milk with 300 mg of calcium
a. They are updated every two years as mandated by the USDA
b. They are expressed on a “per 1000–kcalorie intake” basis
c. They assist people in determining whether a food contains a little or a lot of a
nutrient
d. They define a food as an excellent source of a nutrient if it contributes at least 50%
of the dietary recommended intake
a. nutrient claim.
b. lite-food claim.
c. weight reduction claim.
d. structure-function claim.
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the health claims. Which of the following represents the highest level of significant
scientific agreement?
a. “Promotes a healthy heart”
b. “This cereal supports heart health”
c. “This product contains whole grains which have been proven to reduce the risk of
heart disease and certain cancers”
d. “Very limited and preliminary scientific research suggests this product can reduce
risk for cancers, FDA concludes that there is little scientific evidence supporting this
claim”
a. A series of unqualified health claims on food labels
b. A list of foods conforming to the USDA Food Guide
c. The most nutrient-dense foods found within MyPyramid
d. A list of foods that should be avoided to maintain a healthy diet
a. The claims cannot be reviewed in a court of law
b. There are four grades of health claim quality: A, B, C, and D
c. There are three grades of health claim quality: prime, choice, and select
d. All health claims must undergo careful and scientifically thorough evaluation to
ensure accuracy
found for all of the following health claims regarding nutrition and disease except
a. sugar and diabetes.
b. sodium and hypertension.
c. calcium and osteoporosis.
d. lipids and cancer and cardiovascular disease.
a. They are allowed only for unprocessed food
b. They can be made without any FDA approval
c. They must conform to guidelines of the “A” list of health claims
d. They must state the name of the disease or symptom for which a benefit is claimed
represents a qualified health claim?
a. Fiber and cancer
b. Lipids and obesity
c. Calcium and osteoporosis
d. Sodium and high blood pressure
Questions for Section 2.4 Vegetarian Diets
a. Plant foods only
b. Eggs and plant foods only
c. Meat, eggs, and plant foods only
d. Milk products and plant foods only
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a. soybeans.
b. any legume.
c. fermented leafy vegetables.
d. fermented yellow vegetables.
a. Small amounts of dairy
b. Small amounts of seeds
c. Abundant amounts of legumes
d. Abundant amounts of whole grains
a. BHT
b. Tofu
c. Corn starch
d. Diglycerides
a. They show less heart disease but more colon cancer than omnivores
b. They show evidence of marginal protein intake compared with omnivores
c. They have lower blood cholesterol and triglyceride levels than those eating meat
d. They have lower sodium intakes but blood pressure is similar to those eating red
meat
except
a. lower body weights.
b. lower rates of anemia.
c. lower blood cholesterol levels.
d. lower rates of certain types of cancer.
a. iron.
b. folate.
c. calcium.
d. vitamin A.
a. Vegetarians absorb iron more efficiently
b. Iron utilization is inhibited by the high zinc content in grains
c. The absorption of iron is low due to the high vitamin C intake
d. More iron deficiency is found in vegetarians than in people eating a mixed diet
a. soy protein.
b. fish protein.
c. bean plus rice proteins.
d. bean plus cheese proteins.
a. fat intake is lower.
b. fiber intake is higher.
c. vitamin B12 intake is higher.
d. intakes of vitamins A and C are higher.
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a. Vitamin B12 in fortified cereals has low bioavailability
b. Vegan mothers need only infrequent intake of vitamin B12-fortified cereals
c. The vitamin B12 in fermented soy products may be present in inactive form
d. Infants born to vegan mothers are resistant to the development of vitamin B12
deficiency
a. they are no more iron deficient than are omnivores.
b. their zinc absorption is efficient due to their high soy intake.
c. they are at risk for iodine toxicity when consuming high amounts of seaweeds.
d. their need for calcium can be met, in large part, from enriched soy milk, breakfast
cereals, and fortified juices.
Matching
L 36 01. The principle of consuming a number of foods in proportion to each other
P 36 02. The principle of recognizing that a food has more iron than another food when expressed
per kcalorie
I 39 03. Origin of the Food Guide eating plan
A 41 04. Number of USDA Food Guide ounce equivalents in ¾ cup cooked legumes
K 47 05. Legume belonging to the starch category of exchange lists
G 50 06. Part of grain richest in fiber
O 50 07. Part of grain containing most of the starch
H 51 08. Nutrient added in grain enrichment process
T 51 09. Example of a fortified food
J 52 10. Commonly used to make textured vegetable protein
S 53 11. Example of a functional food
N 53 12. Nutrient commonly added in cow’s milk fortification process
C 53 13. Maximum number of grams of fat recommended on a 2000-kcalorie diet
D 54 14. Serving size (equivalent to 1 oz) of rice in the Food Guide
E 54 15. Serving size of rice on a food label
F 54 16. Agency that regulates food labeling
B 56 17. Grams of fat supplied by a 1200-kcalorie diet that is 30% fat
Q 58 18. Reliable health claim allowed on food labels
R 58 19. Health claim not allowed on food labels without a disclaimer
M 65 20. Nutrient commonly added in soy milk fortification process
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Essay
Page(s)
35–37 01. List and discuss the significance of six diet-planning principles.
36;43 02. What is meant by the term “nutrient–dense food”? Give 3 examples each of foods
with high nutrient density and low nutrient density.
38 03. Why do dietary guidelines include recommendations for physical activity?
38–39 04. List and discuss 7 key recommendations of the Dietary Guidelines for Americans.
39–45 05. List the five food groups and describe how foods are classified in the USDA Food
Guide. What are the advantages and disadvantages of the plan?
39–45 06. Discuss the disadvantages inherent in using the USDA Food Guide.
40 07. Provide examples and discuss the importance of the 5 subgroups of the vegetables
food group.
42 08. Why are legumes classified as a meat alternative?
42 09. Why is it important to eat vegetables of various colors rather than restrict intake to
just a few?
43–44 10. What is the meaning, significance, and utility of the discretionary kcalorie
allowance?
44 11. Discuss ways in which dietary guidelines can be applied to ethnic diets.
45 12. Discuss the meaning, significance, and utility of MyPyramid as an educational tool.
46 13. What is the Healthy Eating Index and how does it work?
46 14. According to studies, how well do consumers follow the guidelines of the USDA
Daily Food Guide and MyPyramid?
46–47 15. What are the criticisms of the MyPyramid?
47 16. What is the origin of food exchange lists? How are they best utilized?
47-48;55-56 17. Calculate a set of personal Daily Values for someone with a 3000-kcalorie diet.
48;50-51 18. Discuss the meaning and significance of foods that are refined, enriched, fortified, or
whole-grain.
48;50-51 19. Discuss the benefits and limitations of the U.S. grain enrichment legislation.
52 20. When preparing meat, fish, and poultry, what steps can be taken to reduce the
contribution of fat kcalories?
53–55 21. Describe the major aspects of nutrition labeling regulations. List the information that
must be displayed on food labels.
54 22. Why do food label serving sizes often confuse consumers?
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57–58 23. Discuss the regulations for nutrient claims and health claims on food labels.
58 24. List 5 approved food label health claims from the “A” list and the criteria that
support the claims.
58 25. A court of law ruled: “Holding only the highest scientific standard for claims
interferes with commercial free speech.” Discuss the effects of this statement on
development of the Health Claims Report Card by the FDA.
58 26. What is a structure-function claim? Give 4 examples.
62 27. List reasons that people become vegetarians.
62–63 28. List the advantages of a vegetarian diet. What nutrient requirements are more
difficult to meet on this diet, and what precautions are needed to prevent insufficient
intakes in the child, in the adult, and in the pregnant woman?
63;66 29. Discuss the benefits and adverse effects of regularly consuming soy products.
63–66 30. How can vegetarians conform to the principles of the USDA Food Guide and
MyPyramid?
63–66 31. Develop a modified MyPyramid for a vegetarian and for a vegan.
64–65 32. Discuss the adequacy of iron, zinc, and calcium nutrition in vegetarians.
65–66 33. Discuss the adequacy of vitamin D and vitamin B12 nutrition in vegetarians.
66 34. Explain the concepts and dietary practices associated with the macrobiotic diet.