NSC101 Chapter 2 Test Questions with Answers Graded A+
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Course
NSC101
Institution
NSC101
NSC101 Chapter 2 Test Questions with Answers Graded A+
Which of the following is found on food labels? - Answer-Daily Values
True/False: By law, food labels must name the ingredients in descending order of predominance by weight and in ordinary language. - Answer-True
True/False: To be label...
NSC101 Chapter 2 Test
Questions with Answers
Graded A+
Which of the following is found on food labels? - Answer-Daily Values
True/False: By law, food labels must name the ingredients in descending order of
predominance by weight and in ordinary language. - Answer-True
True/False: To be labeled as "low-fat" a food must contain 3 grams of fat or less per
serving - Answer-True
True/False: One way to evaluate any diet is to compare the total food servings that it
provides from each food group with those recommended by the USDA Eating Patterns.
- Answer-True
A carefully planned diet has which of these characteristics? - Answer-it contains
sufficient raw oil and no solid fats or added sugars
True/False: Various whole foods contain so many different phytochemicals that
consumers should focus on eating a wide variety of foods instead of seeking out a
particular phytochemical. - Answer-True
True/False: Because they arise as natural constituents of foods, phytochemicals are
safe to consume in large amounts as supplements. - Answer-False, although they are
natural constituents of foods, phytochemicals have not been proven safe to consume in
large amounts
According to the scientific report of the 2015 Dietary Guidelines Advisory Committee,
which of the following nutrients is overconsumed in U.S. diets? - Answer-sodium
T/F: "Diets low in sodium may reduce the risk of high blood pressure" is an example of a
health claim allowed on a food label and is reliable because the FDA has substantial
scientific support for the claim. - Answer-true
T/F: Acceptable Macronutrients Distribution Ranges refer to healthy ranges of intake for
carbohydrate, fat, and protein. - Answer-true
, George is a 35-year-old athlete using nutrient supplements to give him a competitive
advantage. Which of the following nutrient intake recommendations would you suggest
that George become familiar with? - Answer-Tolerable upper intake levels
Which person would NOT be covered by the Dietary Reference Intakes (DRI) values? -
Answer-Joe, a 50-year-old who has inflammatory bowel disease
The ___________ are U.S. dietary recommendations, which are used on food labels
and for dietary planning and guidance. - Answer-Daily Values (DV)
Which nutrients are overconsumed in U.S. diets? - Answer-saturated fat and sodium
True/False: When diet planning, it is necessary to consume various foods from the
subgroups of the main food group (e.g., dark-green vegetables and red and orange
vegetables are the subgroups for the main group of vegetables) every day. - Answer-
False
True/False: All packages with food labels on them need to display information about
every vitamin and mineral contained in the product. - Answer-False
__________ are whole or modified foods that contain bioactive food components
believed to provide health benefits beyond the benefits that their nutrients confer; an
example is/are ___________ - Answer-Functional Foods, blueberries
The Dietary Reference Intakes (DRI) has set recommended intake and limits for
vitamins, minerals, and: - Answer-carbohydrates, fiber, lipids, protein, water, and
energy.
The ______ establishes the average nutrient requirements for given life stages and
gender groups that researchers and nutrition policy makers use in their work? - Answer-
EAR: Estimated Average Requirements
When determining calorie percentage range, 10-35% of calories should come from
which macronutrients? - Answer-Protein
The DRI apply to: - Answer-healthy people only
The _____ is set at a level predicted to maintain body weight for an individual of a
particular age, gender, height, weight, and physical activity consistent with good health.
- Answer-EER: Estimated Energy Requirements
All of the following are key recommendations provided by the Dietary Guidelines
EXCEPT: - Answer-increasing calories from added sugars and saturated fats.
How much dried fruit equals 1 cup of fruit? - Answer-1/2 cup
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