CHAPTER 12: NUTRITIONAL GUIDELINES
Answers to Review Questions
ANSWERS TO CHAPTER REVIEW
A. By Yourself
1. Matching exercise
2. c
4. b and c
6. b and c
8. a*
10. f*
12. e
2. Students’ answers will vary according to the labels they select.
B. As a Group
1. All energy is derived from the calories in food; energy in calories is released during
2. The Dietary Guidelines for Americans provide easy-to-follow recommendations for healthy
eating and activity behaviors. Healthy weight maintenance is a fundamental theme—
3. Dietary reference intakes (DRIs) are scientifically-based nutrient intake values that have been
identified for specific age groups and by gender (See Table 12–2). This information can be
4. The positive aspects of the MyPlate food guide include: an appealing (colorful, organized)
website that is comprehensive and easy-to-navigate. Extensive nutrition information is
available on the ChooseMyPlate.gov website in a format that is both functional (e.g., food
group lists, food alternatives, serving sizes, meal-planning ideas, nutrient
5. The U.S. Food & Drug Administration (FDA) has established definitions for these and other
terms and regulates their use by manufacturers on food labels, For example: low fat is
ANSWERS TO CASE STUDY
1. This menu lacks a fruit serving, is high in fat and calories, and has poor color appeal. The
corn could be replaced with broccoli and watermelon (or some other red fruit) substituted for
2. Vitamin C. Several foods supply vitamin C including broccoli, cauliflower, sweet peppers,
3. The hamburger/bun combination has 45 percent of its calories from fat while the grilled
cheese sandwich has 50 percent. Serving the hamburger/bun combination would lower the
ADDITIONAL QUESTIONS FOR DISCUSSION
2. Why is it necessary to be more specific about choices made within the vegetable and fruit
groups than in any of the other food groups?
3. Discuss how to use the nutrition label to determine whether a food meets the U.S. dietary
guidelines for building a healthy diet.
4. What nutrient deficiencies may be encountered if eggs, cheese, and dairy products are
consistently chosen as meat substitutes?
5. What are empty calories (see ChooseMyPlate.gov), and how do they fit into a person’s diet?
9. What role(s) does fiber play in the human body? What foods supply fiber?
10. Should all fats be eliminated from a child’s diet? Why or why not?
11. Why is protein intake important for young children?
ADDITIONAL APPLICATION ACTIVITIES
The following exercises are designed for instructors to assign as individual or group projects.
1. Record all food and drink that you consumed during the past 24 hours. Analyze your total
2. Watch 6 television food commercials (e.g., cereal, pasta, cookies, crackers). Check the label
on each of the food items (in your grocery store or home pantry) and comment on the quality of
food item that was being promoted. What makes the item a nutrient-dense food? What makes
this food item a poor choice for inclusion in a child’s diet?
3. Conduct an online search and read about the Atkins diet. How do these recommendations
compare to the U. S. Dietary Guidelines? What potential limitations are associated with this
4. Respond to the following question: Should the government establish nutrient standards or
limits (e.g., fats, sugar, caories) for foods served in restaurants, delicatessens, quick shops, and
by street vendors?
5. Read through the ingredient list provided on the labels of 5 child-oriented breakfast cereals.
Compile a list of non-food additives. Determine what they are and what purpose they serve.
Comment on your findings.