Exam 2: Nutrition Guidelines: Applying the Science of Nutrition

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EAR- vertical line in the middle of curv...

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A) For some groups,there is an established benefit of consuming nutrients at this level.
B) It is a not a recommended level for consumption.
C) Consuming nutrients at this level will probably cause adverse health effects.
D) The UL is set at the level of intake that causes adverse effects in 5% of the population .

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A) are the basis of MyPlate.
B) group foods according to macronutrient and energy content.
C) simplify MyPlate for the general population.
D) were first developed to help people lose weight.

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A) Diets low in fat and rich in fruits and vegetables may reduce the risk of some types of cancer.
B) Diets rich in vitamin C will reduce the incidence of colds and flu.
C) Adequate calcium intake throughout life helps maintain bone health and reduce the risk of osteoporosis.
D) Diets high in sodium may increase the risk of high blood pressure in some people.

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A) EAR.
B) RAE.
C) AI.
D) RDA.

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A) checking for a clinical symptom of nutritional deficiency.
B) you wanted to know how many third graders in a classroom ate breakfast.
C) comparing the planned menu for children in an elementary school to the RDAs.
D) determining the estimated energy requirements of senior citizens.

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A) means limiting portion sizes and choosing nutrient-dense foods.
B) means choosing nutrient dense foods as often as energy-dense foods.
C) relates to consuming moderate amounts of complex carbohydrates.
D) All of these statements are true.

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A) what someone ate the previous day.
B) glucose and cholesterol levels.
C) an individual's overall nutritional status.
D) bone mineral density.

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A) The tools on the web site are only applicable to a 2000 kcal dietary requirement.
B) Nutrition information can be personalized for individuals.
C) The website allows individuals to analyze their diets for energy and nutrient intake.
D) The website is of little use to those Americans without internet access.

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A) Eliminating health disparities among Americans
B) Decreasing prevalence of obesity among adults
C) Increasing the number of formula-fed infants in the U.S.
D) Reduction of deaths due to heart disease

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A) A menu item labeled "low fat" must meet the same criteria as a packaged product with a "low fat" label.
B) Nutrient claims about menu items must be backed up with appropriate nutrition information.
C) A restaurant cannot make a health claim on its menu.
D) Restaurants are not required to have food labels unless the establishment has 20 or more locations.

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Red - fruits Green - vegetables Brown - ...

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A) age,BMI,weight and gender.
B) age,gender,weight,height,and physical activity level.
C) physical activity level,gender and BMI.
D) gender,age,weight,physical activity level and proportions of kcals consumed as fats.

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A) 1920s
B) 1940s
C) 1960s
D) 1980s

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A) 24-hour recall.
B) diet history.
C) food frequency questionnaire.
D) food record.

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Low- Fiber,vitamins A & C,iron High- Tot...

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A) Anthropometric measurements
B) Medical history
C) Physical exam
D) All of these analyses would be required.

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A) Calories from fat
B) Calories per serving as compared to comparable products
C) Percent daily values for key nutrients
D) Serving size

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