Chapter 12: Nutrition Guidelines
1. Plant proteins, such as nuts, dry peas, and beans can be substituted for meat in a child’s diet.
a. True
b. False
2. Dietary Reference Intakes are useful for evaluating the nutrient contributions of an individual’s diet.
a. True
b. False
3. Vitamins are added to bread and cereal foods to a level that replaces those removed during processing.
a. True
b. False
4. Fresh fruits and vegetables must carry a label that lists serving sizes, calories, sugars, and fat.
a. True
b. False
5. Fats and carbohydrates each yield nine calories per gram.
a. True
b. False
6. DRIs are reported by specific ages and gender.
a. True
b. False
7. A majority of children consume the recommended fruit and vegetable daily servings.
a. True
b. False
8. Milk is a rich source of dietary calcium and iron.
a. True
b. False
9. Nutrient recommendations established in the Dietary Guidelines for Americans serve as the standard upon which
most federal nutrition programs are based.
a. True
b. False
10. Whole grains are the only food group that supplies dietary fiber.
a. True
b. False
11. All of the following foods yield dietary fiber EXCEPT:
a. meats and seafood
b. fresh and frozen fruits
c. whole grain breads, crackers, cereals, and pastas
d. raw vegetables and lettuce salads
12. The Dietary Guidelines for Americans recommend all the following lifestyle behaviors EXCEPT:
a. eliminating carbohydrates from one’s diet
b. implementing practices to reduce food-borne illnesses
c. consuming a variety of fruits and vegetables daily
d. aiming for a healthy weight
13. The nutritional guideline that includes the most individualized nutrient information in terms of age/gender grouping
is(are):
a. MyPlate
b. DRIs
c. Percent of Daily Values
d. Healthy People 2020
14. A standard serving of Food “X” provides 10% of a child‘s calories and the following percentages of U.S. RDAs:
thiamin 25%, niacin 25%, riboflavin 25%, vitamin C 5%, vitamin A 30%, and iron 4%. This food would be
considered:
a. nutrient dense
b. calorie dense
c. a good mineral source
d. insufficient information is provided
15. The omission of fruits and vegetables from a child’s diet seriously reduces the availability of all the following
nutrients EXCEPT:
a. fiber
b. high–quality protein
c. vitamin C
d. vitamin A
16. Which two nutrients would most likely be deficient in a child‘s diet if milk was consumed to the exclusion of other
food groups?
a. calcium and iron
b. vitamin C and iron
c. protein and riboflavin
d. riboflavin and thiamin
17. Nutrient groups that function to build body tissues are:
a. proteins and fats b. carbohydrates and vitamins
c. fats and minerals d. proteins and minerals
18. A five-year-old child should have the equivalent of cups of milk each day.
a. 1
b. 2
c. 2 1/2
d. 3
19. A child’s daily nutrient requirements can best be met by consuming:
a. a wide variety of food
b. at least one quart of milk each day
c. larger quantities of food
d. fresh fruit and vegetables in season
20. Nutrient groups that yield energy include:
a. protein, fats, and carbohydrates
b. fats, vitamins, and minerals
c. complex carbohydrates, water, and vitamins
d. water, vitamins, and minerals
21. Six grams of butter would yield how many calories?
a. 24
b. 30
c. 45
d. 54
22. Proteins serve a number of important functions in the body, including:
a. growth and repair of body tissue
b. regulation of body functions
c. providing energy
d. all choices are correct
23. The Dietary Guidelines for Americans recommend that no more than 30 percent of a person’s calories should come
from fat. The food group(s) that supply the least amount of dietary fat is(are):
a. milk, yogurt, and cheese group
b. meat and beans group
c. vegetable and fruit groups
d. empty calories
24. Complex carbohydrates are a nutrient strength of the food group.
25. Fruits and vegetables are the major sources of the vitamins and .
26. The Dietary Guidelines for Americans encourage individuals to eat in moderation and engage in more
____________________ ____________________.
27. Potential food allergens, such as eggs, nuts, milk, wheat and shellfish must be listed on product
____________________
28. Manufacturers can include health claims on their product labels as long as there is
____________________ to support them.
29. All commercially-prepared cereals and breads are now fortified with to decrease the
incidence of spina bifida in infants.
30. Milk or milk products should be consumed daily to ensure that the mineral is obtained in
the amount needed.
31. What three general functions do nutrients perform in the body?
32. What is the criterion for labeling a food substance as an “essential” nutrient?
33. Why are enriched cereal products not as nutritious as whole grain cereals?
34. Define the term “empty calories” and explain what it means in terms of an individual’s diet.
35. Identify at least three vegetables that are a rich source of vitamin C.
36. If you were preparing to teach a “healthy eating” class for adults at your local community center what general
recommendations would you offer based on the Dietary Guidelines for Americans?