LEARNING OBJECTIVES: NUCC.SIZR State the significance of Dietary Reference Intakes (DRI) and Daily Values as nutrient standards.

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1 True / False 1. So far, the DRI Committee has pulished reommendations for the vitamins and minerals, along with those for arohydrates, fier, lipids, proteins, water, and energy. True 2. On average, one should try to get 100% of the DRI for every nutrient to ensure an adequate intake over time. True 3. The primary differene etween reommendations for nutrient intakes and values set for energy intake is that the value for energy intake is not generous. True 4. The DRI are international guidelines that are used around the world. False 5. The Daily Values are nutrient standards used to ompare the nutrient ontents of pakaged foods. True Copyright Cengage Learning. Powered y Cognero. Page 1

2 6. The United States is among many ountries that estalish and pulish guidelines for appropriate nutrient intakes. True Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 7. One of the major disadvantages of the USDA Food Intake Patterns is that they annot e adapted to other national and ultural uisines. False Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 8. Users of the Food Lists for Diaetes (formerly the Exhange System) an make an informed approximation of the energy-yielding nutrients and alories in almost any food they might enounter. True Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 9. The asene of a Tolerale Upper Intake Level for a nutrient implies that it is safe to onsume in any amount. False 10. The Dietary Guidelines for Amerians 2015 fous on speifi nutrients, rather than reommended foods to eat. False Dietary Guidelines for Amerians Copyright Cengage Learning. Powered y Cognero. Page 2

3 LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 11. An important reommendation of the Dietary Guidelines for Amerians 2015 is to make physial ativity a hait. True Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 12. By varying food hoies among and within food groups in the USDA Food Intake Patterns, you will help to ensure adequate nutrient intakes and protet against large amounts of toxins or ontaminants from any one food. True Diet Planning with the USDA Food Intake Patterns 13. Diets low in sodium may redue the risk of high lood pressure, is an example of a health laim allowed on a food lael and is reliale eause the FDA had sustantial sientifi support for the laim. True Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. Controversy 2 True/False Items 14. There is strong sientifi evidene that individual phytohemial supplements safely provide health enefits. False Are Some Foods Superfoods for Health? PREFACE NAME: Controversy T/F LEARNING OBJECTIVES: NUCC.SIZR Summarize the potential health effets of phytohemials from oth food soures and supplements. Multiple Choie Comprehension-Level Multiple-Choie Items Copyright Cengage Learning. Powered y Cognero. Page 3

4 15. Whih statement is aout the DRI is FALSE? a. The ommittee that pulishes them is omprised of nutrition experts.. They are minimum requirements, not reommendations.. They are ased on review of availale sientifi researh. d. They are for individuals who are healthy. e. They assume that intakes will vary from day to day. 16. If a nutrient does not have a Tolerale Upper Intake Level, this means that: a. it is safe to onsume in any amount.. insuffiient data exist to estalish a value.. no aution is required when onsuming supplements of that nutrient. d. it is safe when supplemental levels are added to foods. e. it is unsafe to onsume in any amount. 17. Whih of the following estalishes population-wide average requirements used y nutrition poliymakers? a. Reommended Dietary Allowanes. Daily Values. Reommended Daily Allowanes d. Adequate Intakes e. Estimated Average Requirements e 18. The DRI Committee reommended a diet that provides % of its alories from arohydrate. a d Copyright Cengage Learning. Powered y Cognero. Page 4

5 e The Dietary Referene Intakes (DRI) are appropriately used for all of the following exept: a. estimating the nutrient needs of persons with medial prolems.. estimating the adequay of an individual's nutrient intake.. planning diets for military personnel. d. ensuring that minimum nutrient requirements are met. e. planning diets for shool hildren. a 20. What are the DRI designed for? a. promotion of healing after injury. restoration of health. disease treatment d. nutrient defiieny reversal e. disease prevention e 21. The Daily Values reflet the needs of an average person onsuming alories a day. a. 1,500. 2,000. 2,500 d. 3,000 e. 1,000 Copyright Cengage Learning. Powered y Cognero. Page 5

6 22. The Dietary Guidelines for Amerians are intended for healthy adults and hildren ages and older. a. one. two. three d. four e. eight d Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 23. A major guideline for healthy people is to limit alorie intakes and otain more and varied seletions of. a. red meats. refined grains. full-fat milk or milk produts d. naturally sweetened everages e. fruits and vegetales e Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 24. Whih of the following is harateristi of Daily Values? a. They provide nutrient values for different ategories of people.. They are ideal for allowing omparisons among foods.. They are useful as nutrient intake goals for individuals. d. They provide information on all DRI nutrients. e. Daily Values are alulated ased on a 1500-alorie ;Cheking Out Food Laels NUCC.SIZR Disuss the information inluded on food laels. 25. The Dietary Guidelines for Amerians reommend all of the following exept: a. onsuming less than 10% of alories from saturated fatty aids.. onsuming less than 300 mg per day of dietary holesterol. Copyright Cengage Learning. Powered y Cognero. Page 6

7 . inreasing trans fat onsumption in the d. using oils to replae solid fats when possile. e. keeping total fat onsumption etween 20 and 35% of total energy. Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 26. The Dietary Guidelines enourage Amerians to onsume less: a. fish and shellfish.. fruits.. nonfat dairy foods. d. vegetales. e. refined grains. e Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 27. Charateristis of food groups plans inlude all of the following exept: a. they sort foods into groups ased on nutrient ontent.. they speify that people should eat a ertain minimum numer of servings from eah group.. the USDA Food Intake Patterns are an example. d. they organize foods with respet to their alorie amounts. e. following suh a plan will help ensure dietary adequay, alane, and variety. d Diet Planning with the USDA Food Intake Patterns 28. Food group plans primarily ditate: a. partiular foods to hoose eah day.. appropriate portion sizes for foods.. estimates of the amounts of arohydrate, protein, and fat in foods. d. numers and sizes of servings to hoose eah day. e. the average alories provided y food from eah group. d Diet Planning with the USDA Food Intake Patterns Copyright Cengage Learning. Powered y Cognero. Page 7

8 29. Based on the USDA MyPlate, at least of the plate should e oupied y fruits and vegetales at eah meal. a. 1/3. 1/ 4. 1/2 d. 2/3 e. 3/ 4 Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 30. Whih of the following foods do not fit into any of the five major food groups in the USDA Food Intake Patterns? a. yogurt, legumes, and heese. peahes, peanuts, and ready-to-eat ereal. margarine, gravy, and jelly d. eggs, frozen yogurt, and avoados e. white read, whole-grain pasta, and rie Diet Planning with the USDA Food Intake Patterns 31. Whih of the following foods is de-emphasized in the USDA Food Intake Patterns? a. vegetales. fruits. meats d. grains e. dairy Diet Planning with the USDA Food Intake Patterns 32. Whih of the following foods in the protein foods group of the USDA Food Intake Patterns has the highest nutrient Copyright Cengage Learning. Powered y Cognero. Page 8

9 density? a. lunheon meats. fried fish. duk with skin d. hiken with no skin e. aon d Diet Planning with the USDA Food Intake Patterns 33. In the USDA Food Intake Patterns, one oune of protein foods is equal to all of the following exept: a. 1 oz. ooked fish.. 1 egg.. 1 ts. peanut utter. d. 1 up ooked legumes. e. ½ oz. nuts. d Diet Planning with the USDA Food Intake Patterns 34. The est way for a person to get all the essential nutrients and keep energy intake low is to: a. limit onsumption of foods from the grains group.. follow the priniple of adequay in dietary intake.. follow the priniple of variety in dietary intake. d. hoose foods with a high nutrient density from eah food group. e. eat only natural, unproessed foods. d Diet Planning with the USDA Food Intake Patterns 35. When planning a healthful diet using the USDA Food Intake Patterns, vegetarians should rememer that: a. they will have diffiulty meeting their needs when using the USDA Food Intake Patterns.. the vegetale group ontains legumes, whih an e ounted as protein foods.. all soy foods and soy milks ontain the same nutrient ontents as dairy milk. d. nuts and seeds are high in fat ontent and should e limited. e. modifiations are prohiited so vegetarians must use another diet planning tool. Copyright Cengage Learning. Powered y Cognero. Page 9

10 Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 36. The MyPlate eduational tool has een designed to: a. help a diet-planning individual reate a diet that more losely follows the USDA Food Intake Patterns.. reate an alternative diet plan for individuals not wanting to use the USDA Food Intake Patterns.. help individuals who need to make major hanges in their diet for hroni disease ontrol. d. sustitute for the reommendations of the Dietary Guidelines for Amerians in diet planning. e. e used y professionals with nutrition training. a Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 37. For healthy people, the Food Lists for Diaetes help primarily with: a. alane.. alorie ontrol.. adequay. d. moderation. e. variety. Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 38. In the Food Lists for Diaetes, foods are ategorized y: a. their exat nutrient values in grams.. their exat numer of alories per serving.. the average nutrient values in standardized food portions. d. the size of an average portion. e. theirapproximate proportion ofempty alories. Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y Copyright Cengage Learning. Powered y Cognero. Page 10

11 39. Whih of the following foods is exempt from listing ingredients on the lael? a. mayonnaise. salad dressing. ie ream d. pikles e. fresh ananas e Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. 40. Amounts of whih type of lipids must e listed on food laels? a. monounsaturated fat. polyunsaturated fat. omega-3 fat d. phospholipids e. trans fat e Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. 41. The ottom portion of the Nutrition Fats panel on a food pakage: a. is different on every lael.. provides DRI information for omparison.. onveys information speifi to the food inside the pakage. d. lists the Daily Values reminder for seleted nutrients. e. presents the Daily Values for vitamin D and potassium at four alorie levels. d Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. 42. The perentages of the Daily Values on food pakages are given in terms of a person requiring alories eah day. a. 2,000. 2,500. 3,000 d. 3,500 e. 1,500 a Copyright Cengage Learning. Powered y Cognero. Page 11

12 Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. 43. Any food providing 10%-19% of the Daily Value for a nutrient in one serving is onsidered to e a soure of the nutrient. a. poor. reliale. good d. exellent e. fair Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. Appliation-Level Multiple-Choie Items 44. What is one differene etween the Dietary Referene Intakes and the Daily Values? a. the Daily Values are used in the United States only.. the Dietary Referene Intakes are to e used on food laels.. the Daily Values are a etter way of determining nutrient goals of individuals. d. the Dietary Referene Intakes do not aount for age or gender. e. the Dietary Referene Intakes are expressed as a perent of total alories. a 45. When puli health offiials were determining the amount of folate to add to grain produts in the food supply for fortifiation, they most likely reviewed whih of the following values for that partiular vitamin for women of hildearing age? a. Adequate Intakes (AI). Estimated Average Requirements (EAR). Aeptale Maronutrient Distriution Ranges (AMDR) d. Daily Values (DV) e. Tolerale Upper Limits (TUL) Copyright Cengage Learning. Powered y Cognero. Page 12

13 46. Conerned aout the toxi effets of added nutrients in fortified foods and supplements, when eaten in addition to staple foods, sientists estalished the ategory of the Dietary Referene Intakes (DRI). a. Reommended Dietary Allowanes (RDA). Adequate Intakes (AI). Estimated Average Requirements (EAR) d. Tolerale Upper Intake Levels (UL) e. Aeptale Mironutrient Distriution Ranges (AMDR) a 47. A person is trying to eat the est diet to redue the risk of developing hroni disease. She wants to e sure that she will onsume adequate nutrients in the est proportions from her foods she selets. Whih would e the est DRI reommendation for her to use to ensure she has the est energy nutrient intakes to redue hroni disease risk? a. Reommended Dietary Allowanes (RDA). Adequate Intakes (AI). Aeptale Maronutrient Distriution Ranges (AMDR) d. Daily Values (DV) e. Estimated Average Requirements (EAR) 48. George is a 35-year-old athlete using nutrient supplements to give him a ompetitive advantage. Whih of the following nutrient intake reommendations would you suggest that George eome familiar with? a. Adequate Intakes. Estimated Average Requirements. Tolerale Upper Intake Levels d. Reommended Dietary Allowanes e. Daily Values 49. Whih of the following people would not e overed y the DRI, ased on assumptions made y the DRI ommittee? Copyright Cengage Learning. Powered y Cognero. Page 13

14 a. Harry, a 35-year-old healthy usinessman. Cindy, a 21-year-old ollege athlete. Roert, a 20 year old with ysti firosis d. Joann, a 35-year-old female vegetarian e. Kimerly, a healthy 8-year-old female 50. When referring to the DRI reommended intakes, it is important to rememer that: a. they are designed to help an individual reover from an illness.. they are the minimum values needed to maintain health.. they are ased on the latest availale sientifi researh. d. they must e onsumed daily eause they do not aount for varied intakes. e. they are not age or gender speifi. 51. The impliations of the U.S. Dietary Guidelines inlude all of the following exept: a. foods rather than supplements should provide what you need to onsume daily.. there is no need to give up your favorite foods or eat strange foods you don t like.. you will need to arefully plan in detail what to eat for the est enefits. d. you should inlude physial ativity in your daily plan along with your food intake. e. dietary patterns that are higher in plant asedfoods are assoiated with more favorale environmental outomes. Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 52. Your grandfather has een advised y a neighor to selet his foods using the Dietary Guidelines for Amerians to help ure his high lood pressure. What advie would you give him? a. It is a good reommendation eause the guidelines are designed to help all people, inluding those with health prolems.. Don t use the guidelines eause they are not for the elderly.. Although the guidelines may help him with his lood pressure, he needs to onsult his health are provider for Copyright Cengage Learning. Powered y Cognero. Page 14

15 reommendations. d. The guidelines are too expensive for him eause he is on a fixed inome. e. If he wants to see any enefit from hanging his diet he has to stritly adhere to the reommendations. Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 53. Your sister has evaluated her usual diet y omparing it to the USDA Food Intake Patterns and has found that her intakes of fruits, vegetales, and dairy foods are lower than reommended. How would you interpret her results? a. She needs to eat more of these foods and less of others to keep her alories alaned.. She is hoosing the right foods eause her intake mathes the average Amerian. Her alorie intake is too low so she needs to inrease her food intake. d. She is hoosing too many different kinds of fruits and vegetales. e. She ould use saues and dips to make vegetales more palatale, therey inreasing her vegetale intake. a Dietary Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 54. A person has eaten the following vegetales over the past week: arrots, pinto eans, orn, auliflower, oleslaw, and mashed potatoes. Whih of the following vegetales should he eat to e sure he has inluded eah of the sugroups for the week? a. rooli. sweet potatoes. green peas d. mushrooms e. ieerg lettue a Diet Planning with the USDA Food Intake Patterns 55. You are planning a meal that inludes a hamurger on a un, oleslaw, and Frenh fries. To have a more nutrientdense meal, you should eat: a. fried hiken, potato salad, a isuit, and anned peahes.. pork tenderloin, green peas, rown rie, and strawerries.. spare ris, salloped potatoes, ornread, and hoolate pudding. d. fried atfish, aked eans, a white dinner roll, and vanilla ie ream. Copyright Cengage Learning. Powered y Cognero. Page 15

16 e. a hamurger on a un, nuts, and heese. Diet Planning with the USDA Food Intake Patterns;Getting a Feel for the Nutrients in Foods NUCC.SIZR Estimate the enefits of a nutrient-dense meal plan through omparison with a meal plan that does not take nutrient density into aount. 56. Whih of the following inludes the reommended daily amounts of food from eah group for a sedentary woman of 32 who requires 1,800 kal/day, ased on the USDA Food Intake Patterns? a. 1 up nonfat milk; 1 slie toast; 1 /2 up oatmeal; 3 / 4 up orange juie; 3 oz. hiken reast; 1 / 2 up green eans; 1 medium apple. 1/2 up grape juie; 2 ts. peanut utter on 2 slies whole-wheat read; 1 up nonfat yogurt; 1 medium apple; 1 /2 up died uumers; 3 oz. aked fish; 1 up spinah leaves; 1 up squash; 1 / 2 up arrots; 1 up ooked rie; 2-oz. whole-wheat dinner roll; 1 / 2 up strawerries; 2 ups nonfat milk. 1 up nonfat milk; 1 up raisin ran; 1 medium apriot; 1 egg; 3 oz. steak; 1 medium aked potato; 1 / 2 up rooli; 1 up nonfat milk; 2-oz. whole-wheat roll d. 2 slies whole-wheat read with 1 1 /2 oz. fat-free natural heese; 1 / 2 up apple juie; 3 oz. tuna fish salad with 1 up lettue leaves; 1 oz. rakers; 1 up milk; 3 oz. pork hop; 1 / 2 up Brussels sprouts; 1 / 2 up fruit oktail e. 1 egg; ½ avoado; ½ up yogurt; 1 ts. peanut utter; 1 medium apple; ½ up spinah; 1 oz. nuts; 3 oz. aked hiken, no skin; 1 oz. goat heese Diet Planning with the USDA Food Intake Patterns;Diet Planning Appliation NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 57. Whih of the following lunhes est fits into a meal plan suggesting that a person eat 1 up vegetales, 2 ounes grains, and 2 ounes protein foods at lunh? a. sandwih of 2 slies whole-wheat read, 4 talespoons nut utter, and 1 talespoon honey with salad of 1 up raw spinah. sandwih of 2 slies whole-wheat read and 2 ounes ham, 1 oiled egg, and 1 up vegetale juie. stir-fry of 1 /2 up tofu and 1 up mixed vegetales on 1 up ooked rie d. 2 ounes roiled salmon and 1 up thik tomato saue over 1 /2 up ooked pasta e. ½ avoado, ½ up yogurt, 2 talespoons peanut utter, and 1 up ooked spinah Diet Planning with the USDA Food Intake Patterns;Diet Planning Appliation Copyright Cengage Learning. Powered y Cognero. Page 16

17 NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 58. Tea and ertain spies are not inluded in the USDA Food Intake Patterns. This means that you should onsider whih of the following when deiding whether to inlude them in your diet? a. They provide no alories so you should not eat them.. They ontain phytohemials so you should onsider using them.. They interfere with nutrients in foods so you should not eat them. d. They have een exluded from the USDA Food Intake Patterns eause they are toxi. e. They are not inluded so you should not eat them. Diet Planning with the USDA Food Intake Patterns 59. An important role of the Food Lists for Diaetes system of ategorizing foods is to: a. provide food lists for people who want an exat math on all nutrients in a food ategory.. provide groupings of foods with similar arohydrate, fat, protein, and alorie ontents.. alulate the exat numer of alories provided y a person s d. have foods availale from one group to sustitute for foods not liked in another group. e. tell people with diaetes exatly what they an and annot eat. Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 60. When you see that foods have a high nutrient density, you should: a. avoid them eause they are too high in alories.. hoose them if you are trying to lose weight eause they have no alories.. use them sparingly eause they aren t as healthy. d. hoose them only if you are not meeting your nutrient needs with a supplement. e. hoose them eause they form the foundation of the diet in the USDA Food Intake Patterns. e Diet Planning with the USDA Food Intake Patterns; Getting a Feel for the Nutrients in Foods NUCC.SIZR Estimate the enefits of a nutrient-dense meal plan through omparison with a meal plan that does not take nutrient density into aount. Copyright Cengage Learning. Powered y Cognero. Page 17

18 61. When determining the amounts of foods from eah group to eat using the USDA Food Intake Patterns, you need to rememer that: a. the reommended amounts will vary, depending on age, physial ativity, and gender.. the reommended amounts are the same for all food groups to provide nutritional adequay.. you an eat the same foods every day, as long as you are seleting from all food groups. d. you should not eat more than the reommended amounts from eah food group. e. you have to use a orretion fator of 1.5 for grains. a Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 62. For what purpose did the USDA develop the MyPlate as a onsumer tool? a. to replae the USDA Food Intake Pattern groups eause they were outdated. to make sure that people who use omputers don t get ored with written materials. to help onsumers to understand and apply the USDA Food Intake Patterns d. to replae the DRI nutrient intake standards e. to make sure that people are ale to meet their fruit and vegetale requirements Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 63. If you were teahing someone with diaetes how to plan a diet to ontrol arohydrate intakes, whih of the following tools would you use? a. the USDA Food Intake Patterns. the Food Lists for Diaetes. MyPlate reommendations d. Dietary Guidelines for Amerians e. the Weight Wathers online appliation Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 64. If vitamin C has een added to ranerry juie, the lael must inlude: a. an explanation of how it was proessed.. a nutrient laim.. a health laim. Copyright Cengage Learning. Powered y Cognero. Page 18

19 d. nutrient information. e. only the name and address of the manufaturer. d Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. 65. You are speaking to a group of onsumers aout ways to use food laels to hoose healthy foods in the groery store. During your presentation, what would you emphasize? a. using the grams and numers on the laels to alulate perentages. omparing similar food produts ased on nutrient omponents. understanding the desriptive terms used on food laels d. a and e. and e Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. 66. The Nutrition Fats panel on a food lael lists the following information for amounts per serving: 111 alories; 23 alories from fat. What perentage of the alories are provided y fat? a. 11%. 19%. 21% d. 32% e. 33% Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. 67. If a food lael states that a food ontains eight perent of the Daily Value for dietary fier, the food would ontain grams of dietary fier per serving. a. one. two. three d. four e. eight Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. Copyright Cengage Learning. Powered y Cognero. Page 19

20 68. A food manufaturer has inluded the following laim on the ontainer lael for a produt: Helps maintain normal iron levels. If you were evaluating the laim, you would: a. e suspiious eause this is a struture-funtion laim requiring no advane approval.. know this is an aurate statement eause it was reviewed efore eing put on the lael.. know that the manufaturer has done extensive researh on the laim. d. e aware that the FDA has done researh on the manufaturer s laim. e. e likely to reommend this produt eause of the ovious health enefits. a Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. Controversy 2 Multiple-Choie Items 69. Whih of the following have the sientists who have een doing researh on phytohemials in foods found to e true? a. Their health enefits in people were reognized efore their roles in taste and olor of foods.. Only a few ompounds found in foods an e onsidered phytohemials.. They are just as effetive in a supplement form as in food form. d. Researh has shown the possile health enefits in ell and animal studies. e. Phytohemials in supplement form are safe at any level of onsumption. d Are Some Foods Superfoods for Health? PREFACE NAME: Controversy MC LEARNING OBJECTIVES: NUCC.SIZR Summarize the potential health effets of phytohemials from oth food soures and supplements. 70. Blueerries have een leading the way in researh on the effetiveness of antioxidants against aging effets on the rain. What would e your omments aout inluding more lueerries in your diet? a. Blueerries are only one of many flavonoid-rih foods that may slow ognitive deline, ut an ontriute to an overall healthy diet high in plant foods.. Blueerries ontain a high level of antioxidants so they should e an exellent food to onsume to protet against aging effets on the rain.. The antioxidant ontent of lueerries is muh higher than most other foods so they should e seleted first to add to the d. Studies done on laoratory rats showed fewer age-related delines in rain funtion, so those findings an e translated to enefits for humans. e. Controlled human trials are not needed to onfirm whether adding the erries to a person s diet atually does protet the human rain in aging. a Are Some Foods Superfoods for Health? PREFACE NAME: Controversy MC LEARNING OBJECTIVES: NUCC.SIZR Summarize the potential health effets of phytohemials from oth Copyright Cengage Learning. Powered y Cognero. Page 20

21 food soures and supplements. 71. Reent researh on the health enefits of flavonoids found in dark hoolate has shown all of the following exept: a. a flavonoid antioxidant aumulates in the lood of individuals who eat hoolate.. hoolate intake orrelates with a lower risk of diaetes and heart disease.. dark hoolate onsumption promotes weight loss. d. evidene that hoolate improves mood is laking. e. in a study of aout 1,000 people, greater hoolate intakes were assoiated with more depressive symptoms. Are Some Foods Superfoods for Health? PREFACE NAME: Controversy MC LEARNING OBJECTIVES: NUCC.SIZR Summarize the potential health effets of phytohemials from oth food soures and supplements. 72. Whih phytohemial ontained in dark hoolate has the potential for positive heart health enefits? a. arotenoids. lignans. lutein d. flavonoids e. tannins d Are Some Foods Superfoods for Health? PREFACE NAME: Controversy MC LEARNING OBJECTIVES: NUCC.SIZR Summarize the potential health effets of phytohemials from oth food soures and supplements. 73. Whih of the following is the est and safest soure of phytohemials? a. whole foods. supplements. heral remedies d. organi foods e. genetially modified organisms a Are Some Foods Superfoods for Health? PREFACE NAME: Controversy MC LEARNING OBJECTIVES: NUCC.SIZR Summarize the potential health effets of phytohemials from oth food soures and supplements. 74. One of the est soures of lyopene is: a. tomatoes.. soy produts. Copyright Cengage Learning. Powered y Cognero. Page 21

22 . garli. d. flaxseed. e. rie. a Are Some Foods Superfoods for Health? PREFACE NAME: Controversy MC LEARNING OBJECTIVES: NUCC.SIZR Summarize the potential health effets of phytohemials from oth food soures and supplements. Essay 75. Desrie how the DRI Committee estalishes DRI values. A ommittee of nutrition experts develops, pulishes, and updates the DRI. This is a ommittee of the Food and Nutrition Board of the National Aademy of Sienes Institute of Mediine, working in assoiation with Health Canada. The DRI ommittee has set values for all of the vitamins and minerals, as well as for arohydrates, fier, lipids, protein, water, and energy.for the DRI ommittee memers to set an RDA,ideally, the first step of the DRI ommittee will e to find out how muh of a speifi nutrient various healthy individuals need. To do so, the ommittee reviews studies of defiieny states, nutrient stores and their depletion, and the fators influening them.the ommittee selets the most valid data for use in this work.for the ommittee to set the value, they deide the value high enough so that 97 to 98 perent of the population will e overed ut not so high as to e exessive. The ommittee makes judgments of this kind when setting the DRI reommended intakes for many nutrients. Relatively few healthy people have requirements that are not overed y the DRI reommended intakes. 76. What hanges to the average Amerian diet are neessary for the population to meet the Dietary Guidelines? The Dietary Guidelines ommittee ompared average U.S. nutrient intakes with DRI reommendations and identified two ategories of nutrients that pose a puli health risk due to their under- or overonsumption, indiating a need for hange in U.S. eating haits. Important needed nutrients are undersupplied y the urrent U.S. diet (vitamins A, D, E, and C, folate, alium, magnesium, potassium, iron, and fier) while other, less healthful nutrients are oversupplied (sodium and saturated fat). The U.S. diet is too high in alories and red and proessed meat, refined grains, added sugars, sodium, and saturated fat. Improvements are needed in the average U.S. diet more whole grains, far fewer refined grains, more vegetales and fruit, and more milk to meet intake goals. Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 77. Identify the USDA reommendations for daily physial ativity. The USDA s Physial Ativity Guidelines for Amerians suggest that to maintain good health, adults should engage in aout 2.5 hours of moderate physial ativity eah week. A Copyright Cengage Learning. Powered y Cognero. Page 22

23 risk walk at a pae of aout 100 steps per minute (1,000 steps over 10 minutes) onstitutes moderate ativity. For weight ontrol and additional health enefit, more than this minimum amount of physial ativity is required. Dietary Guidelines for Amerians LEARNING OBJECTIVES: NUCC.SIZR Speify how the Dietary Guidelines for Amerians work as part of an overall U.S. dietary guidane system. 78. List the major groups and sugroups of the USDA Food Intake Patterns and give an example of a nutrient-dense food from eah. Fruits -Choose whole or ut-up fruits (apples) more often than fruit juie. Vegetales - Vegetales sugroups: Dark green vegetales (rooli and leafy greens), red and orange vegetales (arrots, pumpkin), legumes (lak eans, soyeans, and soy produts suh as tofu), starhy vegetales (assava, orn), other vegetales (artihokes, snow peas) Grains - Grains sugroups: Whole grains (arley, rown rie), enrihed refined produts (ereals, pastas) Protein foods - Protein foods sugroups: Seafood (fish, shellfish);meats, poultry, and eggs (lean or low-fat meats; e.g., poultry without skin); nuts, seeds, and soy produts (unsalted almonds,flaxseeds, textured vegetale protein, tofu, peanut utter) Milk and milk produts Choose fat-free or 1% low-fat milk produts. Diet Planning with the USDA Food Intake Patterns 79. Identify the speifi advantages of the Food Lists for Diaetes (formerly the Exhange System). The Food Lists for Diaetes were developed for use y people with diaetes ut an e useful to anyone wishing to ontrol alories. The lists provide estimated grams of arohydrate, fat, saturated fat, and protein in standardized food portions, as well as their alorie values. These are average gram values for whole groups of foods, so they often differ from the exating values given for individual foods. With the alorie estimates ommitted to memory, people an make an informed approximation of the energy-yielding nutrients and alories in almost any food they might enounter. Diet Planning Appliation LEARNING OBJECTIVES: NUCC.SIZR Given the required numer of alories, disuss a healthful diet plan y 80. Name and riefly desrie the three types of laims that may appear on food laels. How reliale is eah of these types of laims? Nutrient laims for example, that a food is low in holesterol or a good soure of vitamin A are ased on the Daily Values and represent reliale information. A health laim desries a relationship etween a food or its omponents and a disease or health ondition. Many health laims are ased on strong sientifi evidene and are thus reliale; however the FDA also allows health laims that are aked y weak evidene. These are qualified laims in the sense that laels earing them must also state the strength of the sientifi evidene aking them up. Unfortunately, onsumers annot distinguish etween sientifially reliale laims and those that are less so. Copyright Cengage Learning. Powered y Cognero. Page 23

24 Struture-funtion laims are the least reliale. A lael-reading onsumer is muh more likely to enounter this kind of laim on a food or supplement lael than the more regulated health laims just desried. For the food manufaturer, printing a health laim involves aquiring FDA permission, a time-onsuming and expensive proess. Instead, the manufaturer an print a similar-looking struture-funtion laim that requires only FDA notifiation and no prior approval.a prolem is that, to a reasonale onsumer, the two kinds of laims may appear idential; for example, Lowers holesterol is an FDA-approved health laim, whereas Helps maintain normal holesterol levels is a less-regulated struturefuntion laim. Suh valid-appearing ut unreliale struture-funtion laims diminish the rediility of all health-related laims on laels. Cheking Out Food Laels LEARNING OBJECTIVES: NUCC.SIZR Disuss the information inluded on food laels. Copyright Cengage Learning. Powered y Cognero. Page 24