Chapter 2 – Planning a Healthy Diet
MULTIPLE CHOICE
1. A person’s customary intake of foods and beverages over time defines her or his ____.
a.
body weight
b.
eating pattern
c.
genetic predisposition
d.
risk for inherited diseases
e.
preference pattern
2. The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to
maintain health is called ____.
a.
variety
b.
adequacy
c.
moderation
d.
kcalorie control
e.
nutrient density
3. What are the principles of diet planning?
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
e.
abundance, adequacy, nutrient density, aerobics, and kcalorie control
4. Which food is the most calcium-dense?
a.
whole milk
b.
fat-free milk
c.
low-fat milk
d.
cheddar cheese
e.
cottage cheese
5. Nutrient dense refers to foods that ____.
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
e.
give the most protein for the consumer’s food dollar
6. The concept of nutrient density is most helpful in achieving what principle of diet planning?
a.
Variety
b.
Balance
c.
Moderation
d.
kcalorie control
e.
cost control
7. A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per
kcal) of ____.
a.
0.25
b.
0.4
c.
2.5
d.
4
e.
25
8. Ranking foods according to their overall nutrient composition is known as ____.
a.
biological value
b.
nutrient profiling
c.
the risk reduction score
d.
the healthy eating index
e.
compositional profiling
9. Providing enough, but not an excess, of a food is a diet-planning principle known as ____.
a.
safety
b.
variety
c.
moderation
d.
undernutrition
e.
conservatism
10. Applying the principle of variety in food planning helps ensure the benefits of ____.
a.
moderation
b.
vegetarianism
c.
nutrient density
d.
dilution of harmful substances
e.
abundance
11. Which recommendation is part of the Dietary Guidelines for Americans?
a.
Balance kcalories.
b.
Limit protein foods intake.
c.
Practice good foot hygiene.
d.
Reduce seafood consumption.
e.
Become vegetarians.
12. What is an important feature of the food group subgroupings?
a.
Consuming a vegetable will provide only one major nutrient
b.
Consuming legumes supplies protein but not fiber or vitamins
c.
Consuming every subgroup every day is not necessary
d.
Consuming broccoli every day for a week to meet the vegetables group intake is
acceptable
e.
Consuming dairy products is no longer recommended
13. Jamie, a vegetarian, is trying to plan a healthy diet according to the USDA Food Patterns. Which
protein foods would be the best nutrient choices for one day?
a.
2 pieces bacon, 1/2 can tuna, 2 pieces bread
b.
1/2 cup rice, 2 tbsp low sugar jam or jelly, 2 pieces bread
c.
1/2 cup black beans, 2 tbsp peanut butter, 1 c spinach
d.
1 skinless chicken breast, 2 egg whites, meal replacement bar
e.
1 egg, one cup leaf lettuce, 2 ounces fatty fish
14. What two major nutrients are supplied by the fruit group?
a.
vitamins D and E
b.
vitamins A and C
c.
protein and calcium
d.
B vitamins and iron
e.
vitamin K and magnesium
15. How much fruit juice (100%) is equivalent to 1 cup of fresh fruit?
a.
1/4 cup
b.
1/2 cup
c.
1 cup
d.
1 1/2 cups
e.
2 cups
16. According to the USDA Food Patterns, which protein food should be most limited?
a.
shrimp
b.
baked beans
c.
peanut butter
d.
skinless chicken
e.
eggs
17. Which food item is a healthy choice for protein in the USDA Food Patterns?
a.
nuts
b.
bacon
c.
luncheon meats
d.
sweet potatoes
e.
marbled meats
18. In which food group are legumes found?
a.
dairy
b.
fruits
c.
grains
d.
protein
e.
oils
19. How many subgroups comprise the vegetable food group?
a.
two
b.
three
c.
five
d.
six
e.
seven
20. Kcalories from which food would be considered part of one’s discretionary kcalorie allowance?
a.
jam
b.
watermelon
c.
raw carrots
d.
brussels sprouts
e.
green beans
21. Which food supplies only discretionary kcalories?
a.
bagel
b.
raisins
c.
grape jelly
d.
peanut butter
e.
100% fruit juice
22. What assessment tool is designed to measure how well a diet meets the recommendations of the
Dietary Guidelines?
a.
Healthy Eating Index
b.
Supplemental Nutrition Assistance Program
c.
Dietitian’s Comparative Effectiveness Plan
d.
U.S. Public Health Nutrient Assessment Barometer
e.
U.S. Preventive Services Task Forge Guide
23. In the MyPlate icon, which nutrient is shown as a separate food group?
a.
fat
b.
dairy
c.
carbohydrate
d.
micronutrients
e.
discretionary-calorie foods
24. What is a major criticism of the use of the MyPlate educational tool?
a.
It allows for oversized portions.
b.
The dairy group excludes ice cream.
c.
The five groups are not clearly identified.
d.
It treats all foods within a single group the same.
e.
It cannot be adapted to vegetarian or vegan diets.
25. Which food group is typically consumed in amounts greater than recommended by the USDA?
a.
dairy
b.
fruits
c.
vegetables
d.
protein foods
e.
whole grains
26. Food exchange systems were originally developed for people with ____.
a.
diabetes
b.
cancer
c.
cardiovascular disease
d.
life-threatening obesity
e.
neurological impairments
27. Which feature characterizes the exchange list system?
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.
e.
Foods are sorted by their vitamin and mineral content.
28. In food exchange lists, to what group are olives assigned?
a.
fat
b.
meat
c.
carbohydrate
d.
meat substitute
e.
fruit
29. Whole-grain flour contains all parts of the grain with the exception of the ____.
a.
bran
b.
husk
c.
germ
d.
endosperm
e.
heart
30. Refined grain products contain only the ____.
a.
bran
b.
husk
c.
germ
d.
endosperm
e.
chaff
31. The addition of calcium to some orange juice products by food manufacturers is known as nutrient
____.
a.
enrichment
b.
restoration
c.
fortification
d.
mineralization
e.
adulteration
32. The part of the grain that remains after being refined is the ____.
a.
bran
b.
germ
c.
husk
d.
endosperm
e.
chaff
33. Which bread has the highest fiber content?
a.
white
b.
refined
c.
enriched
d.
whole grain
e.
super-fine
34. Which characteristic best describes enriched grain products?
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.
e.
They are typically low in calories.
35. What mineral is added to refined flours in the enrichment process?
a.
iron
b.
iodine
c.
calcium
d.
magnesium
e.
copper
36. Which product label always denotes a whole-grain product?
a
b.
multi-grain
100% wheat
c.
whole-wheat
d.
stone-ground
e.
high fiber
37. The enrichment of grain products in the United States was initiated in the ____.
a.
1880s
b.
1900s
c.
1920s
d.
1940s
e.
1960s
38. Which nutrient is used to enrich grains?
a.
zinc
b.
folate
c.
protein
d.
calcium
e.
sodium
39. The most highly fortified foods on the market are ____.
a.
frozen dinners
b.
imitation foods
c.
enriched breads
d.
breakfast cereals
e.
canned fruits and vegetables
40. Which nutrient would be supplied in much greater amounts from whole-grain bread versus enriched
bread?
a.
zinc
b.
folate
c.
riboflavin
d.
thiamin
e.
sodium
41. Cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately ____ ounces.
a.
3
b.
4
c.
5
d.
6
e.
7
42. Textured vegetable protein is usually made from ____.
a.
soybeans
b.
corn stalks
c.
a mixture of legumes
d.
cruciferous vegetables
e.
dark green, red, and orange vegetables
43. Which term is used to describe a cut of meat having a low fat content?
a.
Grade AA
b.
Select
c.
Prime
d.
Choice
e.
Grade A
44. A meat described as “prime cut” means that it ____.
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
e.
comes from animals raised organically
45. What term describes a food that resembles and substitutes for another food but is nutritionally inferior
to it?
a.
faux food
b.
pseudo food
c.
imitation food
d.
food substitute
e.
fraudulent food
46. A food scientist is developing a new and improved cereal bar. She consults with you to about the
ordering of the ingredients on a 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
e.
sugar, salt, puffed wheat, dry milk powder, red food coloring
47. According to nutrition labeling laws, what two minerals must be listed on the package label as a
percent Daily Value?
a.
calcium and iron
b.
zinc and phosphorus
c.
fluoride and chloride
d.
chromium and magnesium
e.
copper and potassium
48. A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt,
and cornstarch. What item would be found in the SMALLEST amount in this food?
a.
salt
b.
sugar
c.
cornstarch
d.
wheat flour
e.
vegetable shortening
49. By law, a serving size on beverage food labels is ____.
a.
4-6 fluid ounces
b.
8 fluid ounces
c.
10-12 fluid ounces
d.
16 fluid ounces
e.
24 fluid ounces
50. Which statement describes a characteristic of food serving sizes?
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 Patterns
d.
Serving sizes must be listed in common household measures, such as cups, or metric
measures, such as milliliters, but not both
e.
Manufacturers are free to set their own serving sizes as long as they specify what the
serving size is.
51. According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package
label as a percent Daily Value?
a.
vitamins D and E
b.
vitamins A and C
c.
thiamin and riboflavin
d.
vitamin B6 and niacin
e.
vitamins E and K
52. Food labels express the nutrient content in relation to a set of standard values known as the ____.
a.
Daily Values
b.
FDA Standards
c.
Dietary Reference Intakes
d.
Recommended Dietary Intakes
e.
USDA Intake Standards
53. Population groups such as sedentary older men, sedentary younger women, and active older women
have a daily energy need of approximately ____ kcalories.
a.
1200
b.
1500
c.
1800
d.
2000
e.
2400
54. On a food label, the “% Daily Value” table compares key nutrients per serving for a person consuming
how many kcalories daily?
a.
1200
b.
1500
c.
1800
d.
2000
e.
2400
55. What is a feature of the Nutrition Facts panel on a food label?
a.
Trans fat content is optional.
b.
Saturated fat must be listed.
c.
Naturally present sugars are excluded.
d.
Soluble and insoluble fiber must be listed separately.
e.
Unsaturated fats must be listed.
56. What is a feature of the Daily Values found on food labels?
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.
e.
They assign grades of A, B, C, D, or F to foods.
57. A food label that advertises the product as a “rich source of fiber” is an example of a ____.
a.
nutrient claim
b.
health claim
c.
weight reduction claim
d.
structure-function claim
e.
research-based claim
58. According to the FDA, a food label that reads “improves memory” is an example of a ____.
a.
health claim
b.
Daily Value claim
c.
qualified health claim
d.
structure-function claim
e.
unsupported claim
59. Greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health
claims. Which statement represents the highest level of significant scientific agreement?
a.
“This cereal 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.”
e.
“Anecdotal evidence demonstrates a clear relationship between consumption of this
product and elimination of health risk factors.”
60. What is a characteristic of structure-function claims on food labels?
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.
e.
They can only be made based on peer-reviewed research.
61. Which food items are consumed in the diet of a lactovegetarian?
a.
plant foods only
b.
eggs and plant foods only
c.
meat, eggs, and plant foods only
d.
milk products and plant foods only
e.
fish, eggs, and dairy only
62. Tempeh is made from ____.
a.
soybeans
b.
any legume