c.
fermented leafy vegetables
d.
fermented yellow vegetables
e.
wheat proteins
63. Which ingredient on a food label would be a source of protein?
a.
BHT
b.
tofu
c.
corn starch
d.
diglycerides
e.
high fructose corn syrup
64. Which feature is present in people who regularly eating meals based on tofu?
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 pressure levels than those eating meat.
d.
They have lower sodium intakes but blood pressure is similar to those eating red meat.
e.
They are virtually indistinguishable from meat eaters in terms of disease occurrence.
65. In vegetarians, the RDA is higher for ____.
a.
iron
b.
folate
c.
calcium
d.
vitamin A
e.
protein
66. Which statement describes a feature of iron nutrition in vegetarians?
a.
Vegetarians adapt to absorbing 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.
e.
There are no differences in iron intake or utilization in vegetarians.
67. Meat replacements consumed by vegans are often made of ____.
a.
soy
b.
fish
c.
eggs
d.
dairy
e.
poultry
68. What is typically a characteristic of a vegetarian diet?
a.
Fat intake is higher.
b.
Fiber intake is lower.
c.
Vitamin B12 intake is lower.
d.
Intakes of vitamins A and C are lower.
e.
Iron intake is higher.
69. Which statement characterizes vitamin B12 nutrition in vegetarians and vegans?
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 an inactive form
.d.
Infants born to vegan mothers are resistant to the development of vitamin B12 deficiency.
e.
Vitamin B12 is problematic in vegetarians but not vegans.
70. What best characterizes a macrobiotic diet?
a.
It excludes all hot and salty foods.
b.
It permits inclusion of many non-organic foods.
c.
It represents a way of life rather than just a way of eating.
d.
It emphasizes abundant amounts of fish, fruits, nuts, and seeds.
e.
It is based on seasonally-available fruits, vegetables, grains, and game meats and fish.
COMPLETION
1. ____________________ reflects a diet that provides sufficient energy and enough of all the nutrients
to meet the needs of healthy people.
2. To calculate the nutrient density of a food item, divide the ____________________ by the
____________________.
3. ____________________ refers to a measure of the nutrients a food provides relative to the energy it
provides.
4. Diet-planning tools that sort foods into groups based on nutrient content and then specify that people
should eat certain amounts of foods from each group are called ____________________ plans.
5. ____________________ contribute the same key nutrients—notably, protein, iron, and zinc—as
meats, poultry, and seafood.
6. The kcalories remaining in a person’s energy allowance after consuming enough nutrient– dense foods
to meet all nutrient needs for a day are called ____________________ kcalories.
7. An assessment tool called the ____________________ can be used to measure how well a diet meets
the recommendations of the Dietary Guidelines.
8. Diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein are called
____________________.
9. The Nutrition Facts panel must provide the ____________________, the ____________________, or
both for important nutrients.
10. The ____________________ is the seed that grows into a wheat plant, so it is especially rich in
vitamins and minerals to support new life.
MATCHING
a.
5
k.
Green peas
b.
40
l.
Balance
c.
65
m.
Vitamin B12
d.
1/2 cup
n.
Vitamin A
e.
1 cup
o.
Endosperm
f.
FDA
p.
Nutrient density
g.
Bran
q.
Sodium and hypertension
h.
Iron
r.
Tomatoes and prostate cancer
i.
USDA
s.
Margarine containing plant sterols
j.
Soybeans
t.
Orange juice containing added calcium
1. The principle of consuming a number of foods in proportion to each other
2. The principle of recognizing that a food has more iron than another food when expressed per kcalorie
3. Origin of the MyPlate graphic
4. Number of major food groups
5. Legume belonging to the starch category of exchange lists
6. Part of grain richest in fiber
7. Part of grain containing most of the starch
8. Nutrient added in grain enrichment process
9. Example of a fortified food
10. Commonly used to make textured vegetable protein
11. Example of a functional food
12. Nutrient commonly added in cow’s milk fortification process
13. Maximum number of grams of fat recommended on a 2000-kcalorie diet based on the Daily Value
14. Serving size (equivalent to 1 oz) of rice in the USDA Food Patterns
15. Serving size of rice on a food label
16. Agency that regulates food labeling
17. Grams of fat supplied by a 1200-kcalorie diet that is 30% fat
18. Associated in a reliable health claim allowed on food labels
19. Associated in a health claim NOT allowed on food labels without a disclaimer
20. Nutrient commonly added in soy milk fortification process
1. List and discuss the significance of six diet-planning principles.
2. Why is it important to vary intake of foods within the same food group from day to day?
3. What is meant by the term “nutrient-dense food”? Give three examples each of foods with high
nutrient density and low nutrient density.
4. List and describe the contributions of the five food groups in the USDA Food Patterns.
5. Provide examples and discuss the importance of the five subgroups of the vegetables food group.
6. Define the term “discretionary kcalories” and give three examples of foods that provide them. Under
what circumstances is the intake of discretionary kcalories permitted?
7. Discuss the meaning, significance, and utility of MyPlate as an educational tool.
8. What is the Healthy Eating Index and how does it work?
9. What is the origin of food exchange lists? How are they best utilized?
10. Discuss the meaning and significance of foods that are processed, refined, enriched, fortified, or
whole-grain.
11. List the information that must be displayed on food labels.
12. Discuss the regulations for nutrient claims and health claims on food labels.
13. Discuss the reasons for why people become vegetarians.
14. List and discuss the health advantages of a vegetarian diet.
15. Discuss how vegetarians and vegans can ensure that they have adequate protein intake.