Question 1

The statement of identity on a food label indicates

Accepted Answer

A)  the common and identifiable name of the food product.
B)  the date, time, and location that the food product was produced.
C)  the name and address of the food manufacturer.
D)  the complete list of every ingredient contained in the food product.E) All of the above
F) None of the above

Question 2

The 2010 MyPlate was developed by the

Accepted Answer

A)  USDA.
B)  FDA.
C)  CDC.
D)  USDHHS.E) A) and D)
F) All of the above A

Question 3

Which statement BEST describes nutrient density?

Accepted Answer

A)  Choose a number of different foods within any given food group.
B)  Consume a variety of foods from the five major food groups every day.
C)  Plan your entire day's diet so that you juggle nutrient sources.
D)  Consume foods that have the most nutrients for their Calories.E) C) and D)
F) All of the above D

Question 4

Which of the following statements does NOT describe the Mediterranean-style diet?

Accepted Answer

A)  Meat is consumed monthly.
B)  Fruits and vegetables are consumed daily.
C)  The major fat used for cooking and flavor is olive oil.
D)  The diet is lower in total fat than the U.S. dietary recommendations.E) B) and C)
F) All of the above

Question 5

The Nutrition Facts Panel on a food package contains the structure-function claims on that product.

Accepted Answer

A) True 
 B)False

Question 6

Which of the following characteristics describes the majority of meals offered at fast-food restaurants?

Accepted Answer

A)  high in Calories
B)  low in total fat
C)  low in sodium
D)  provide fresh fruits and vegetablesE) B) and C)
F) All of the above

Question 7

Which of the following would NOT be a good practice for eating out healthfully?

Accepted Answer

A)  Share an entrée with a friend.
B)  Order low-fat or nonfat salad dressing served on the side.
C)  Order cream-based soups to increase your calcium intake.
D)  Instead of a beef burger, order a chicken or veggie burger.E) C) and D)
F) All of the above

Question 8

Describe the dietary pattern of the Mediterranean-style diet. What health benefits have been linked to this diet?

Accepted Answer

The answer of Describe the dietary pattern of the Mediterranean-style...

Question 9

The "supersizing" phenomenon refers to the

Accepted Answer

A)  increase in the protein content of beef.
B)  substantial growth in serving sizes of purchased meals.
C)  increase in the size and cholesterol content of grade A eggs.
D)  proliferation of genetically modified produce.E) B) and C)
F) A) and D)

Question 10

The 2010 USDA Food Patterns recommends the consumption of less than 100 Calories of empty Calories each day.

Accepted Answer

A) True 
 B)False

Question 11

Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a poor source of calcium. Individuals who eat from both of these food groups are incorporating what characteristic of a healthy diet into their meal plan?

Accepted Answer

A)  moderation
B)  balance
C)  variety
D)  freshnessE) A) and B)
F) C) and D)

Question 12

The last item on an ingredient list is the predominant ingredient in that food product.

Accepted Answer

A) True 
 B)False

Question 13

Since 1990, food labels have been required on all fresh meat and poultry.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following groups should limit daily sodium intake to no more than 1,500 mg?

Accepted Answer

A)  people over age 50
B)  pregnant women
C)  children under age 12
D)  all healthy adultsE) All of the above
F) B) and D)

Question 15

According to the USDA Food Patterns, which of the following foods is NOT a food that is considered to have empty Calories?

Accepted Answer

A)  chocolate cake
B)  whole milk
C)  fruit drinks
D)  grapesE) A) and B)
F) B) and C)

Question 16

There are many types of diet plans available today. The overall BEST diet plan is one that

Accepted Answer

A)  provides adequate Calories.
B)  provides enough fiber and not too much cholesterol.
C)  fits the lifestyle and needs of the individual.
D)  suggests only unprocessed and natural foods.E) A) and B)
F) A) and C)

Question 17

Percent Daily Values listed on food labels are based on an energy intake level of 2,000 Calories a day.

Accepted Answer

A) True 
 B)False

Question 18

Describe each of the following components of a Nutrition Facts Panel: serving size and servings per container, Calories and Calories from fat per serving, list of nutrients, Percent Daily Values (%DV), and the footnote.

Accepted Answer

Serving size and servings per container:...

Question 19

Food labeling regulations allow manufacturers to omit the footnote of the Nutrition Facts Panel on smaller products.

Accepted Answer

A) True 
 B)False  True

Question 20

The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 Calories, with 55 Calories coming from fat. Calculate the percentage of Calories from fat in this product.

Accepted Answer

A)  39%
B)  55%
C)  85%
D)  89%E) A) and B)
F) B) and D)

Exam 2: Designing a Healthful Diet

The statement of identity on a food label indicates

Correct AnswerverifiedShow Answer

The 2010 MyPlate was developed by the

Correct AnswerverifiedA

Which statement BEST describes nutrient density?

Correct AnswerverifiedD

Which of the following statements does NOT describe the Mediterranean-style diet?

Correct AnswerverifiedShow Answer

The Nutrition Facts Panel on a food package contains the structure-function claims on that product.

Correct AnswerverifiedShow Answer

Which of the following characteristics describes the majority of meals offered at fast-food restaurants?

Correct AnswerverifiedShow Answer

Which of the following would NOT be a good practice for eating out healthfully?

Correct AnswerverifiedShow Answer

Describe the dietary pattern of the Mediterranean-style diet. What health benefits have been linked to this diet?

Correct AnswerverifiedShow Answer

The "supersizing" phenomenon refers to the

Correct AnswerverifiedShow Answer

The 2010 USDA Food Patterns recommends the consumption of less than 100 Calories of empty Calories each day.

Correct AnswerverifiedShow Answer

Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a poor source of calcium. Individuals who eat from both of these food groups are incorporating what characteristic of a healthy diet into their meal plan?

Correct AnswerverifiedShow Answer

The last item on an ingredient list is the predominant ingredient in that food product.

Correct AnswerverifiedShow Answer

Since 1990, food labels have been required on all fresh meat and poultry.

Correct AnswerverifiedShow Answer

Which of the following groups should limit daily sodium intake to no more than 1,500 mg?

Correct AnswerverifiedShow Answer

According to the USDA Food Patterns, which of the following foods is NOT a food that is considered to have empty Calories?

Correct AnswerverifiedShow Answer

There are many types of diet plans available today. The overall BEST diet plan is one that

Correct AnswerverifiedShow Answer

Percent Daily Values listed on food labels are based on an energy intake level of 2,000 Calories a day.

Correct AnswerverifiedShow Answer

Describe each of the following components of a Nutrition Facts Panel: serving size and servings per container, Calories and Calories from fat per serving, list of nutrients, Percent Daily Values (%DV), and the footnote.

Correct AnswerAnswered by ExamLex AIServing size and servings per container:...View AnswerShow Answer

Food labeling regulations allow manufacturers to omit the footnote of the Nutrition Facts Panel on smaller products.

Correct AnswerverifiedTrue

The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 Calories, with 55 Calories coming from fat. Calculate the percentage of Calories from fat in this product.

Correct AnswerverifiedShow Answer

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Answered by ExamLex AI
Serving size and servings per container:...
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