Test Bank For Nutrition for Life 3rd Edition by Thompson
Nutrition: An Applied Approach, 3e, My Plate Edition (Thompson/Manore)
My Plate
Multiple-Choice Questions
1) Which of the following statements MOST accurately describes MyPlate?
A) a visual model of the 2005 Dietary Guidelines for Americans
B) a graphic representation of the 2010 Dietary Guidelines for Americans
C) a pyramid-shaped overview of the components of ethnic diets
D) a visual guide to the Calories and fat content of fast-food meals
Answer: B
Page Ref: 51
Skill: Factual
2) The primary food groups emphasized in the MyPlate graphic are
A) grains, vegetables, fruits, dairy foods, meats and beans, and oil.
B) meats, sweets, eggs and poultry, fish, vegetable oils, fruits and vegetables, and legumes.
C) grains, nuts and seeds, oil, fruits, and vegetables.
D) grains, vegetables, fruits, dairy, and protein.
Answer: D
Page Ref: 52
Skill: Factual
3) To help individuals consume appropriate Calories and nutrients, MyPlate emphasizes the consumption of foods with
A) no added sugar and with either no fat or the leanest fat content.
B) no added oils or dairy protein.
C) a nutrient-dense, high-protein and high-fat content.
D) no artificial or highly allergenic ingredients.
Answer: A
Page Ref: 52
Skill: Conceptual
4) One half of the “plate” in the MyPlate eating plan consists of
A) protein.
B) grains.
C) fruits and vegetables.
D) dairy.
Answer: C
Page Ref: 52
Skill: Factual
5) MyPlate’s dairy cup graphic serves as a reminder to consume what quantity and type of calcium-rich foods daily?
A) 1 cup of whole milk and 1-1/2 ounces of cheese
B) 1 cup of fat-free milk or yogurt or equivalent non-dairy sources
C) 2 cups of low-fat or fat-free dairy products or equivalent non-dairy sources
D) 3 cups of low-fat or fat-free dairy products or equivalent non-dairy sources
Answer: D
Page Ref: 53
Skill: Factual
6) Since he was a child, Hiram’s favorite home-cooked meals have been protein- and fat-rich dinners of steak and French fries and fried chicken with mashed potatoes and gravy. How can Hiram modify his choices to more closely follow MyPlate’s recommendations for a healthful diet?
A) Eliminate the potatoes from his meals.
B) Choose lean meats and poultry and bake, broil, or grill them.
C) Choose fried chicken instead of steak.
D) Serve each meal with 1/2 cup of salad and 2 ounces of cheese.
Answer: B
Page Ref: 53
Skill: Applied
7) MyPlate’s recommended serving size for grains and proteins is measured in
A) ounces or ounce-equivalents (oz-equivalent or oz eq).
B) cups.
C) grams.
D) Calories.
Answer: A
Page Ref: 54
Skill: Factual
8) A practical way to gauge an appropriate portion size is to use the hands as a guide. Which of the following represents one cup of pasta or vegetables?
A) a woman’s fist
B) a man’s fist
C) both hands cupped together to form a bowl
D) a woman’s palm
Answer: A
Page Ref: 55
Skill: Factual
9) Samira is concerned about eating a healthful amount of nutrient-rich vegetables every day. Based on MyPlate, what would be a practical suggestion to guide her daily choices?
A) Eat at least 1 cup of potatoes and other light-colored vegetables at every meal.
B) Eat at least 2 cups of salad at breakfast, lunch, and dinner.
C) Eat at least 2-1/2 cups of a variety of vegetables, especially dark-green and orange vegetables and beans and peas.
D) Eat at least 5 cups of a variety of vegetables, including dark-green and orange vegetables and beans and peas.
Answer: C
Page Ref: 53
Skill: Applied
10) Which of the following is NOT an advantage of MyPlate?
A) It can be accessed on the Internet.
B) It can be personalized to meet an individual’s Calorie and nutrient requirements.
C) It offers a variety of food choices.
D) It offers a set meal plan for everyone.
Answer: D
Page Ref: 51
Skill: Conceptual
11) Which of the following counts as one serving of the grains group, according to MyPlate?
A) 2 slices of whole-wheat bread
B) 1/2 cup of cooked brown rice
C) 1 cup of pasta
D) 1 hamburger bun
Answer: B
Page Ref: 54
Skill: Applied
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