Basic Nutrition Module 1 Exam
Q1. When planning a healthful diet using the USDA Food Intake Patterns, vegetarians should remember that:
- they will have difficulty meeting their needs when using the USDA Food Intake Patterns.
- modifications are prohibited so vegetarians must use another diet planning tool.
- the vegetable group contains legumes, which can be counted as protein foods.
- all soy foods and soy milks contain the same nutrient contents as dairy milk.
- nuts and seeds are high in fat content and should be limited.
Q2. The implications of the U.S. Dietary Guidelines include all of the following except:
- you will need to carefully plan in detail what to eat for the best benefits.
- dietary patterns that are higher in plant basedfoods are associated with more favorable environmental outcomes.
- foods rather than supplements should provide what you need to consume daily.
- you should include physical activity in your daily plan along with your food intake.
- there is no need to give up your favorite foods or eat strange foods you don’t like.
Q3. An important role of the Food Lists for Diabetes system of categorizing foods is to:
- provide groupings of foods with similar carbohydrate, fat, protein, and calorie contents.
- calculate the exact number of calories provided by a person’s diet.
- tell people with diabetes exactly what they can and cannot eat.
- have foods available from one group to substitute for foods not liked in another group.
- provide food lists for people who want an exact match on all nutrients in a food category.
Q4. Which of the following includes the recommended daily amounts of food from each group for a sedentary woman of 32 who requires 1,800 kcal/day, based on the USDA Food Intake Patterns?
- 1 cup nonfat milk; 1 cup raisin bran; 1 medium apricot; 1 egg; 3 oz. steak; 1 medium baked potato; 1/2 cup broccoli; 1 cup nonfat milk; 2-oz. whole-wheat roll
- 1/2 cup grape juice; 2 tbs. peanut butter on 2 slices whole-wheat bread; 1 cup nonfat yogurt; 1 medium apple; 1/2 cup diced cucumbers; 3 oz. baked fish; 1 cup spinach leaves; 1 cup squash; 1/2 cup carrots; 1 cup cooked rice; 2-oz. whole-wheat dinner roll; 1/2 cup strawberries; 2 cups nonfat milk
- 1 cup nonfat milk; 1 slice toast; 1/2 cup oatmeal; 3/4 cup orange juice; 3 oz. chicken breast; 1/2 cup green beans; 1 medium apple
- 1 egg; ½ avocado; ½ cup yogurt; 1 tbs. peanut butter; 1 medium apple; ½ cup spinach; 1 oz. nuts; 3 oz. baked chicken, no skin; 1 oz. goat cheese
- 2 slices whole-wheat bread with 1 1/2 oz. fat-free natural cheese; 1/2 cup apple juice; 3 oz. tuna fish salad with 1 cup lettuce leaves; 1 oz. crackers; 1 cup milk; 3 oz. pork chop; 1/2 cup Brussels sprouts; 1/2 cup fruit cocktail
Q5. Which of the following foods is exempt from listing ingredients on the label?
- ice cream
- fresh bananas
- salad dressing
Q6. If a food label states that a food contains eight percent of the Daily Value for dietary fiber, the food would contain _____ grams of dietary fiber per serving.
Q7. What is one difference between the Dietary Reference Intakes and the Daily Values?
- the Daily Values are used in the United States only.
- the Dietary Reference Intakes do not account for age or gender.
- the Dietary Reference Intakes are expressed as a percent of total calories.
- the Daily Values are a better way of determining nutrient goals of individuals.
- the Dietary Reference Intakes are to be used on food labels.
Q8. For what purpose did the USDA develop the MyPlate as a consumer tool?
- to make sure that people are able to meet their fruit and vegetable requirements
- to replace the DRI nutrient intake standards
- to make sure that people who use computers don’t get bored with written materials
- to help consumers to understand and apply the USDA Food Intake Patterns
- to replace the USDA Food Intake Pattern groups because they were outdated
Q9. Blueberries have been leading the way in research on the effectiveness of antioxidants against aging effects on the brain. What would be your comments about including more blueberries in your diet?
- Controlled human trials are not needed to confirm whether adding the berries to a person’s diet actually does protect the human brain in aging.
- Blueberries are only one of many flavonoid-rich foods that may slow cognitive decline, but can contribute to an overall healthy diet high in plant foods.
- The antioxidant content of blueberries is much higher than most other foods so they should be selected first to add to the diet.
- Studies done on laboratory rats showed fewer age-related declines in brain function, so those findings can be translated to benefits for humans.
- Blueberries contain a high level of antioxidants so they should be an excellent food to consume to protect against aging effects on the brain.
Q10. Which of the following people would not be covered by the DRI, based on assumptions made by the DRI committee?
- Cindy, a 21-year-old college athlete
- Joann, a 35-year-old female vegetarian
- Harry, a 35-year-old healthy businessman.
- Robert, a 20 year old with cystic fibrosis
- Kimberly, a healthy 8-year-old female
Q11. Enriched and fortified foods are not necessarily more nutritious than whole basic foods. True
Q12. Malnutrition includes deficiencies, imbalances, and excesses of nutrients, alone or in combination, any of which can take a toll on health over time. True
Q13. Vegetable intakes have increased substantially and the number of obese people has declined in recent years. False
Q14. The human genome is 99.9% the same in all people. True
Q15. Once a new finding is published in a scientific journal, it is still only preliminary and must undergo repeated testing to eventually be confirmed. True
Q16. All of the following nutrients are organic except:
- Minerals, vitamins, carbohydrates, and fat are all organic nutrients
Q17. The major role in the body that all vitamins and minerals share is:
- to act as regulators in body processes
- to serve as parts of body structure
- to prevent chronic disease
- to provide energy
- to optimize brain function
Q18. Many factors influence food choices by individuals. Among these are:
- the emotional comfort provided by foods with high nutrient content
- the convenience of meals that require little or no preparation
- the desire to make up for consistently poor food choices
- expense, which is somewhat more important than taste
- cultural traditions, which are inflexible and cannot be changed
Q19. Which condition is the most nutrition responsive?
- sickle-cell anemia
- iron-deficiency anemia
Q20. The nutrients fall into _____ classes