Test Bank For Nutrition Concepts And Controversies 2nd Edition by Ellie Whitney Frances Sizer
Chapter 2-Nutrition Tools—Standards and Guidelines
MULTIPLE CHOICE
1.Which of the following is an appropriate use for dietary reference intakes (DRI)?
a.
ensuring that maximum nutrient requirements are met
b.
estimating the nutrient needs of persons with medical problems
c.
planning diets for population groups such as military personnel
d.
estimating the inadequacy of an individual’s nutrient intake
ANS: C PTS: 1 REF: Page 30
2.Which of the following standards establishes population-wide average requirements used by nutrition policymakers?
a.
Daily Values (DV)
b.
Recommended Dietary Allowances (RDA)
c.
Recommended Daily Allowances (RDA)
d.
Estimated Average Requirements (EAR)
ANS: D PTS: 1 REF: Page 29
3.Which of the following statements about the dietary reference intakes (DRI) is the most accurate?
a.
They are for healthy individuals.
b.
They are based on review of available testimonials.
c.
They are published by a committee composed of dietitians.
d.
They are maximum requirements, not recommendations.
ANS: A PTS: 1 REF: Page 31
4.For which of the following reasons would a nutrient NOT have a tolerable upper intake level (UL)?
a.
No food contains toxic levels of nutrients.
b.
Insufficient data exist to establish a value.
c.
No caution is required when consuming supplements of that nutrient.
d.
It is safe to consume in any amount.
ANS: B PTS: 1 REF: Page 30
5.Which of the following statements about Daily Values (DV) is the most accurate?
a.
They apply to healthy people only.
b.
They are the best way to compare the nutritional content of different foods.
c.
They are not yet required on Canadian nutrition labels.
d.
They are useful as nutrient intake goals for individuals.
ANS: B PTS: 1 REF: Page 33
6.Which of the following recommendations with regard to oils and fats does the most recent version of Canada’s Food Guide make?
a.
Do not consume butter, lard, or shortening.
b.
Include at least 3 to 4 tbs (45 to 60 mL) daily.
c.
Choose soft margarines that are low in saturated fats and trans fats.
d.
Use vegetable oils such as coconut, olive, and palm kernel.
ANS: C PTS: 1 REF: Page 38
7.Which of the following food groups is located along the innermost arc of the rainbow depiction on the cover of Canada’s Food Guide?
a.
meats and alternatives
b.
milk and alternatives
c.
vegetables and fruits
d.
grain products
ANS: A PTS: 1 REF: Page 36
8.For which of the following elements of diet planning are exchange systems most useful?
a.
portion control
b.
adequacy
c.
calorie control
d.
balance
ANS: C PTS: 1 REF: Page 49
9.Which of the following is a key nutrient or other food component typically found in vegetables and fruits?
a.
vitamin B12
b.
trans fats
c.
fibre
d.
proteins
ANS: C PTS: 1 REF: Page 34
10.According to Canada’s Physical Activity Guide to Healthy Active Living, how long should individuals exercise each day?
a.
at least 50 minutes
b.
at least 40 minutes
c.
at least 30 minutes
d.
at least 20 minutes
ANS: C PTS: 1 REF: Page 34
11.Which of the following statements about the discretionary calorie allowance is true?
a.
The added fat absorbed by the batter in fried chicken contributes to discretionary calories.
b.
It may be spent on foods composed primarily of water.
c.
It is not affected by physical activity level.
d.
It may not be spent on added sugars.
ANS: A PTS: 1 REF: Page 42-43
12.What percentage range of protein in the diet provides adequate energy nutrients for healthy individuals while reducing the risk of chronic diseases?
a.
10–35%
b.
6–25%
c.
15–38%
d.
4–6%
ANS: A PTS: 1 REF: Page 30
13.According to Canada’s Food Guide, which of the following is one serving?
a.
1 egg
b.
15 mL peanut butter
c.
30 g cooked fish
d.
175 mL cooked legumes
ANS: D PTS: 1 REF: Page 38
14.Which of the following classes of lipids must be listed on food labels?
a.
monounsaturated fat
b.
omega-3 fats
c.
cholesterol
d.
conjugated linoleic acid (CLA)
ANS: C PTS: 1 REF: Page 54
15.How many grams of fibre must a food contain for it to be considered a “very high source” of fibre?
a.
2 grams or more
b.
4 grams or more
c.
6 grams or more
d.
8 grams of more
ANS: C PTS: 1 REF: Page 55
16.Dietary reference intakes (DRI) are defined in order to achieve which of the following goals?
a.
restoration of health
b.
repletion of nutrients in individuals with deficiencies
c.
maximum margin of safety levels
d.
health maintenance
ANS: D PTS: 1 REF: Page 31
17.The appropriate Daily Values for fat, saturated, and trans fatty acids, carbohydrates, fibre, sodium, and potassium are based on the Institute of Medicine Dietary Reference Intakes (DRI) report for a diet of how many kilocalories?
a.
1,500
b.
2,000
c.
2,200
d.
2,500
ANS: B PTS: 1 REF: Page 33
18.The Canadian Reference Standard for the %DV of calcium is 1,100 mg. One cup (250 mL) of 2% milk contains about 300 mg of calcium. What is the %DV for this one cup of milk?
a.
20%
b.
23%
c.
25%
d.
27%
ANS: D PTS: 1 REF: Page 33
19.According to the dietary reference intakes (DRI) committee, a diet should contain what percentage of its calories from carbohydrate?
a.
10–35
b.
20–35
c.
45–65
d.
50–70
ANS: C PTS: 1 REF: Page 30
20.As a result of the basic assumptions made by the dietary reference intakes (DRI) committee, their DRI recommendations would apply to which of the following individuals?
a.
Cindy, a 21-year-old college athlete
b.
Harry, a 35-year-old businessman with Type 1 diabetes
c.
Robert, a 20-year-old with cystic fibrosis
d.
Joann, a 35-year-old female vegetarian who smokes
ANS: A PTS: 1 REF: Page 31
Reviews
There are no reviews yet.