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Q:
The kcalories remaining in a person's energy allowance after consuming enough nutrient- dense foods to meet all nutrient needs for a day are called ____________________ kcalories.
Q:
____________________ contribute the same key nutrients-notably, protein, iron, and zinc-as meats, poultry, and seafood.
Q:
Diet-planning tools that sort foods into groups based on nutrient content and then specify that people should eat certain amounts of foods from each group are called ____________________ plans.
Q:
____________________ refers to a measure of the nutrients a food provides relative to the energy it provides.
Q:
To calculate the nutrient density of a food item, divide the ____________________ by the ____________________.
Q:
____________________ reflects a diet that provides sufficient energy and enough of all the nutrients to meet the needs of healthy people.
Q:
Matching a. 5 b. 40 c. 65 d. 1/2 cup e. 1 cup f. FDA g. Bran h. Iron i. USDA j. Soybeans k. Green peas l. Balance m. Vitamin B12 n. Vitamin A o. Endosperm p. Nutrient density q. Sodium and hypertension r. Tomatoes and prostate cancer s. Margarine containing plant sterols t. Orange juice containing added calcium 1>The principle of consuming a number of foods in proportion to each other 2>The principle of recognizing that a food has more iron than another food when expressed per kcalorie 3>Origin of the MyPlate graphic 4>Number of major food groups 5>Legume belonging to the starch category of exchange lists 6>Part of grain richest in fiber 7>Part of grain containing most of the starch 8>Nutrient added in grain enrichment process 9>Example of a fortified food 10>Commonly used to make textured vegetable protein 11>Example of a functional food 12>Nutrient commonly added in cow's milk fortification process 13>Maximum number of grams of fat recommended on a 2000-kcalorie diet based on the Daily Value 14>Serving size (equivalent to 1 oz) of rice in the USDA Food Patterns 15>Serving size of rice on a food label 16>Agency that regulates food labeling 17>Grams of fat supplied by a 1200-kcalorie diet that is 30% fat 18>Associated in a reliable health claim allowed on food labels 19>Associated in a health claim NOT allowed on food labels without a disclaimer 20>Nutrient commonly added in soy milk fortification process
Q:
The ____________________ is the seed that grows into a wheat plant, so it is especially rich in vitamins and minerals to support new life.
Q:
The Nutrition Facts panel must provide the ____________________, the ____________________, or both for important nutrients.
Q:
Diet-planning tools that organize foods by their proportions of carbohydrate, fat, and protein are called ____________________.
Q:
An assessment tool called the ____________________ can be used to measure how well a diet meets the recommendations of the Dietary Guidelines.
Q:
Why is it important to vary intake of foods within the same food group from day to day?
Q:
What is meant by the term "nutrient-dense food"? Give three examples each of foods with high nutrient density and low nutrient density.
Q:
List and discuss the significance of six diet-planning principles.
Q:
List and describe the contributions of the five food groups in the USDA Food Patterns.
Q:
Provide examples and discuss the importance of the five subgroups of the vegetables food group.
Q:
Define the term "discretionary kcalories" and give three examples of foods that provide them. Under what circumstances is the intake of discretionary kcalories permitted?
Q:
Discuss the meaning, significance, and utility of MyPlate as an educational tool.
Q:
What is the origin of food exchange lists? How are they best utilized?
Q:
What is the Healthy Eating Index and how does it work?
Q:
List the information that must be displayed on food labels.
Q:
Discuss the meaning and significance of foods that are processed, refined, enriched, fortified, or whole-grain.
Q:
Discuss the regulations for nutrient claims and health claims on food labels.
Q:
List and discuss the health advantages of a vegetarian diet.
Q:
Discuss the reasons for why people become vegetarians.
Q:
Discuss how vegetarians and vegans can ensure that they have adequate protein intake.
Q:
(A.) Explain the education and training requirements associated with obtaining registration as a dietitian. (B.) List several career areas in which registered dietitians are often employed.
Q:
List techniques that help identify nutrition quackery.
Q:
What cautions should you keep in mind when considering popular news reports about nutrition?
Q:
Discuss two important characteristics of chronic disease risk factors.
Q:
Discuss the meaning and significance of the relationships between risk factors and chronic diseases.
Q:
List 10 goals of the Healthy People program. How successful is the program thus far?
Q:
Describe the national trends of food consumption over the past 40 years.
Q:
Discuss how the results from national nutrition surveys are used by private and government agencies and groups.
Q:
List and discuss four methods commonly used to assess nutritional status of individuals.
Q:
What approach is taken in setting recommendations for energy intakes and why? How does this approach differ from that taken for other nutrients?
Q:
Compare and contrast the meaning of Adequate Intakes, Recommended Dietary Allowances, Estimated Average Requirements, and Tolerable Upper Intake
Q:
Describe the steps involved in establishing nutrient values that make up the Dietary Reference Intakes.
Q:
Explain the importance of the placebo and the double-blind technique in carrying out research studies.
Q:
List the strengths and weaknesses of epidemiological studies and experimental studies.
Q:
Define the term organic. How do the properties of vitamins relate to their organic nature? Contrast these points with the properties of inorganic compounds such as minerals.
Q:
Discuss some of the consequences of eating in response to emotions.
Q:
Explain how food choices are influenced by habits, emotions, physical appearance, and ethnic background.
Q:
Describe six behavioral or social motives governing people's food choices.
Q:
Match the correct answer with the appropriate term. a. 7 b. 16 c. 20 d. 40 e. 100 f. Fat g. Water h. Energy i. Protein j. Organic k. Placebo l. Inorganic m. Validity n. Hypothesis o. Healthy People p. National nutrition surveys q. Anthropometrics r. Overt deficiency s. Physical examination t. Subclinical deficiency 1>Nutrient with the highest body concentration 2>Substance containing no carbon or not pertaining to living things 3>Number of indispensable nutrients for human beings 4>Most substances containing carbon-hydrogen bonds 5>Substance containing nitrogen 6>Energy (kcal) required to increase temperature of 1 kg of water from 0° C to 100° C 7>Nutrient with the highest energy density 8>Energy (kcal) yield of five grams of sugar 9>Energy (kcal) yield of one gram of alcohol 10>Number of indispensable minerals for human beings 11>An unproven statement 12>An inert medication 13>Possessing the quality of being evidence based 14>The recommended intake is set at the population mean 15>Gather information about dietary, nutritional, and health status 16>Program that sets goals to increase the quality and years of healthy life 17>Measurement of physical characteristics 18>Inspection of skin, tongue, eyes, hair, and fingernails 19>A nutrient deficiency showing outward signs 20>A nutrient deficiency in the early stages
Q:
The three energy-yielding nutrients are ____________________, ____________________, and ____________________.
Q:
Although ____________________ provides energy, it is not considered a nutrient because it does not sustain life.
Q:
The normal range for ____________________ is 18 to 21% for young men and 23 to 26% for young women.
Q:
Nonnutrient compounds found in plants, some of which have biological activity in the body, are called ____________________.
Q:
Foods that provide health benefits beyond their nutrient contributions are called ____________________ foods.
Q:
Foods associated with a particular culture are called ____________________ foods.
Q:
Risk factors for chronic disease tend to ____________________ and tend to ____________________.
Q:
A person who assists registered dietitians has the formal title of ____. a.dietetic assistant b.nutrition assistant c.dietetic technician d.nutrition technician e.dietetic aide
Q:
For which of the following titles, by definition, require the individual to be college educated and pass a national examination administered by the Academy of Nutrition and Dietetics? a.medical doctor b.registered dietician c.certified nutritionist d.certified nutrition therapist e.registered nutritional consultant
Q:
Which individuals is likely to possess the least amount of nutrition training and to have gotten his or her agree from an "alternative" educational program? a.dietetic technician b.registered dietician c.certified nutritionist d.dietetic technician, registered e.public health nutritionist
Q:
Which statement best describes the legal limitations, if any, for a person who disseminates dietary advice to the public? a.The title "dietitian" can be used by anyone in all states. b.The title "nutritionist" can be used by anyone in all states. c.A license to practice as a nutritionist or dietitian is required by some states. d.A license to practice as a nutritionist is mandatory in all states but very few license dieticians. e.Nutrition consultants are subject to more stringent licensure than are dietitians.
Q:
Who would be the most appropriate person to consult for nutrition information? a.chiropractor b.medical doctor c.registered dietitian d.health food store manager e.nutrition consultant
Q:
What single behavior contributes to the most deaths in the United States? a.poor diet b.tobacco use c.alcohol intake d.risky sexual activity e.unsafe driving
Q:
Which statement explains the association between a risk factor and the development of a disease? a.All people with the risk factor will develop the disease. b.The absence of a risk factor guarantees freedom from the disease. c.The more risk factors for a disease, the greater the chance of developing that disease. d.The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases. e.Risk factors tend to be short-lived, so their presence does not predict long-term risk of disease.
Q:
Of the ten leading causes of illness and death, how many are associated directly with nutrition? a.one b.four c.six d.eight e.nine
Q:
The overall objective of the Healthy People program is to ____. a.establish the DRI b.identify national trends in food consumption c.identify leading causes of death in the United States d.set goals for the nation's health over the next 10 years e.decrease health care costs
Q:
A subclinical nutrient deficiency is defined as one that ____. a.shows overt signs b.is in the early stages c.shows resistance to treatment d.is similar to a secondary deficiency e.is of acute onset
Q:
What type of deficiency is caused by inadequate absorption of a nutrient? a.primary b.clinical c.secondary d.subclinical e.chronic
Q:
Which sequence of stages is most typical in the development of a nutrient deficiency resulting from inadequate intake? a.Declining nutrient stores, abnormal functions within the body, and overt signs b.Abnormal functions within the body, declining nutrient stores, and overt signs c.Abnormal functions within the body, overt signs, and declining nutrient stores d.Declining nutrient stores, overt signs, and abnormal functions within the body e.Overt signs, abnormal functions, and declining nutrient stores
Q:
Which measure is anthropometric? a.body weight b.blood pressure c.blood iron level d.food intake information e.serum electrolytes
Q:
As a registered dietitian at Jones Hospital, you are instructed to write a policy statement on nutrition assessment procedures for all new patients. Which parameters would be most useful for the nutrition assessment of individuals? a.Diet recall, food likes and dislikes, allergies, and favorite family recipes b.Anthropometric data, physical examinations, food likes and dislikes, and family tree c.Diet records that include what the patient usually eats will provide sufficient information d.Historical information, anthropometric data, physical examinations, and laboratory tests e.Diet records that take the "average" of what the patient reports and what an objective observer reports
Q:
Which method is used to detect nutrient deficiencies? a.Nutrition assessment b.Nutrient stages identification c.Overt symptoms identification d.Outward manifestations assessment e.Nutritional diagnostic programs
Q:
The Dietary Reference Intakes may be used to ____. a.treat people with diet-related disorders b.assess adequacy of all required nutrients c.plan and evaluate diets for healthy people d.assess adequacy of only vitamins and minerals e.diagnose diet-related disorders
Q:
What is the AMDR for fat? a.10-30% b.20-35% c.40-50% d.55-65% e.70-80%
Q:
What is the AMDR for protein? a.10-35% b.40-45% c.50-60% d.65-75% e.80-80%
Q:
What is the AMDR for carbohydrate? a.5-10% b.15-25% c.30-40% d.45-65% e.70-80%
Q:
The percentages of kcalorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronic diseases are known as the ____. a.Estimated Energy Requirements b.Tolerable Range of Kilocalorie Intakes c.Estimated Energy Nutrient Recommendations d.Acceptable Macronutrient Distribution Ranges e.Healthy People Recommendations
Q:
What set of values is used to recommend the average kcalorie intake that maintains population groups in energy balance? a.Estimated Energy Requirement b.Adequate Average Requirement c.Recommended Dietary Allowance d.Acceptable Energy Distribution Range e.Tolerable Upper Energy Limit
Q:
What does the Tolerable Upper Intake Level of a nutrient represent?
a.The maximum amount allowed for fortifying a food
b.A number calculated by taking twice the RDA or three times the AI
c.The maximum allowable amount available in supplement form
d.The maximum amount from all sources that appears safe for most healthy people
e.The amount that can be absorbed from a typical diet.
Q:
Which statement is true of nutrient intakes? a.Higher intakes are always safer than lower intakes. b.Intakes below the EAR decrease risk of deficiency. c.A typical intake falling between the RDA and the EAR is almost always adequate. d.Intakes above the RDA are required to be safe. e.Intakes above the UL put an individual at risk of toxicity.
Q:
What is a purpose of both the Recommended Dietary Allowance and Adequate Intake? a.Setting nutrient goals for individuals b.Identifying toxic intakes of nutrients c.Restoring health of malnourished individuals d.Developing nutrition programs for schoolchildren e.Improving population-level health
Q:
The RDAs (Recommended Dietary Allowances) for nutrients are generally ____. a.more than twice as high as anyone needs b.the minimum amounts that average people need c.designed to meet the needs of almost all healthy people d.designed to prevent deficiency diseases in half the population e.reflective of current dietary preferences
Q:
The amount of a nutrient that meets the needs of about 98% of a population is known as the a.Adequate Intake. b.Daily Recommended Value. c.Tolerable Upper Intake d.Recommended Dietary Allowance. e.Necessary and Sufficient Intake
Q:
Recommended Dietary Allowances are based on the ____. a.Lower Tolerable Limit b.Upper Tolerable Limit c.Subclinical Deficiency Value d.Estimated Average Requirement e.Adequate Intake
Q:
Recommended Dietary Allowances may be used to ____. a.measure nutrient balance of population groups b.assess dietary nutrient adequacy for individuals c.treat persons with diet-related illnesses d.calculate exact food requirements for most individuals e.recommend amounts of nutrients when there is insufficient evidence to determine the EAR