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Q:
which of the following is a feature of vitamin b12 nutrition in vegetarians? a.vitamin b12 in fortified cereals has low bioavailability b.vegan mothers need only infrequent intake of vitamin b12-fortified cereals c.the vitamin b12 in fermented soy products may be present in an inactive form d.infants born to vegan mothers are resistant to the development of vitamin b12 deficiency
Q:
for the most part, all of the following are advantages of vegetarian diets except a.fat intake is lower b.fiber intake is higher c.vitamin b12 intake is higher d.intakes of vitamins a and c are higher
Q:
meat replacements consumed by vegetarians are usually made of a.soy protein b.fish protein c.bean plus rice proteins d.bean plus cheese proteins
Q:
which of the following is a feature of iron nutrition in vegetarians? a.vegetarians absorb iron more efficiently b.iron utilization is inhibited by the high zinc content in grains c.the absorption of iron is low due to the high vitamin c intake d.more iron deficiency is found in vegetarians than in people eating a mixed diet
Q:
in vegetarians, the rda is higher for a.iron b.folate c.calcium d.vitamin a
Q:
all of the following are documented benefits for people following a vegetarian diet except a.lower body weights b.lower rates of anemia c.lower blood cholesterol levels d.lower rates of certain types of cancer
Q:
which of the following is a feature of people regularly eating meals based on tofu? a.they show less heart disease but more colon cancer than omnivores b.they show evidence of marginal protein intake compared with omnivores c.they have lower blood pressure levels than those eating meat d.they have lower sodium intakes but blood pressure is similar to those eating red meat
Q:
which of the following ingredients found on a food label is a source of protein? a.bht b.tofu c.corn starch d.diglycerides
Q:
which of the following would not be permitted on a macrobiotic diet? a.small amounts of dairy b.small amounts of seeds c.abundant amounts of legumes d.abundant amounts of whole grains
Q:
tempeh is made from a.soybeans b.any legume c.fermented leafy vegetables d.fermented yellow vegetables
Q:
which of the following are allowed in the diet of a lactovegetarian? a.plant foods only b.eggs and plant foods only c.meat, eggs, and plant foods only d.milk products and plant foods only
Q:
which of the following ingredients on a food label is most likely a source of trans fats? a.butter b.coconut oil c.high-fructose corn syrup d.partially hydrogenated oils
Q:
which of the following is a characteristic of structure-function claims on food labels? a.they are allowed only for unprocessed food b.they can be made without any fda approval c.they must conform to guidelines of the a list of health claims d.they must state the name of the disease or symptom for which a benefit is claimed
Q:
greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health claims. which of the following represents the highest level of significant scientific agreement? a.promotes a healthy heart b.this cereal supports heart health c.this product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers d.very limited and preliminary scientific research suggests this product can reduce risk for cancers; fda concludes that there is little scientific evidence supporting this claim
Q:
according to the fda, a food label that reads "improves memory" is an example of a a.health claim b.daily value claim c.qualified health claim d.structure-function claim
Q:
a food label that advertises the product as a rich source of fiber is an example of a a.nutrient claim b.health claim c.weight reduction claim d.structure-function claim
Q:
which of the following is a feature of the daily values found on food labels? a.they are updated every two years as mandated by the usda b.they are expressed on a per 1000-kcalorie intake basis c.they assist people in determining whether a food contains a little or a lot of a nutrient d.they define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake
Q:
which of the following is a feature of the nutrition facts panel on a food label? a.trans fat content is optional b.saturated fat must be listed c.naturally present sugars are excluded d.soluble and insoluble fiber must be listed separately
Q:
according to nutrition labeling laws, which of the following minerals does not need to be listed on a food label? a.iron b.sodium c.calcium d.potassium
Q:
luciannas energy requirement is 1600 kcal/day. what is her personal daily value for saturated fat? a.17 g b.20 g c.53 g d.65 g
Q:
which of the following foods is nutrient dense and also qualifies as a good source of calcium? a.cheese with 50 mg of calcium b.yogurt with 150 mg of calcium c.ice cream with 90 mg calcium d.sherbet with 30 mg of calcium
Q:
on a food label, the % daily value table compares key nutrients per serving for a person consuming how many kcalories daily? a.1500 b.2000 c.2500 d.3000
Q:
population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need (kcalories) of approximately a.1200 b.1500 c.2000 d.2700
Q:
food labels express the nutrient content in relation to a set of standard values known as the a.daily values b.fda standards c.dietary reference intakes d.recommended dietary intakes
Q:
according to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent daily value? a.vitamins d and e b.vitamins a and c c.thiamin and riboflavin d.vitamin b6 and niacin
Q:
which of the following is a characteristic of food serving sizes? a.serving sizes for most foods have not yet been established by the fda b.the serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces c.serving sizes on food labels are not always the same as those of the usda food patterns d.serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both
Q:
which of the following is not a feature of serving size information on food labels? a.serving sizes for solid foods are expressed in both ounces and grams b.small bags of individually wrapped food items must contain only one serving c.serving sizes on food labels are not necessarily the same as those of myplate d.for a given product, the serving size is the same, no matter how large the package
Q:
approximately how many grams are in an ounce? a.10 b.20 c.30 d.40
Q:
approximately how many milliliters constitute a fluid ounce? a.10 b.20 c.30 d.40
Q:
by law, a serving size on beverage food labels is a.4-6 fluid ounces b.8 fluid ounces c.10-12 fluid ounces d.16 fluid ounces
Q:
a food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. what item would be found in the smallest amount in the food? a.salt b.sugar c.cornstarch d.wheat flour
Q:
according to nutrition labeling laws, what two minerals must be listed on the package label as a percent daily value? a.calcium and iron b.zinc and phosphorus c.fluoride and chloride d.chromium and magnesium
Q:
a food scientist is developing a new and improved cereal bar. she consults with you to ask in what order the ingredients should be listed on the food label. the ingredients are: sugar: 30g, puffed wheat: 28 g, dry milk powder: 5g, red food coloring: 35 mg, salt: 2 g. what is the appropriate order in which to list these ingredients on the food label? a.sugar, puffed wheat, dry milk powder, salt, red food coloring b.red food coloring, salt, dry milk powder, puffed wheat, sugar c.dry milk powder, puffed wheat, red food coloring, salt, sugar d.puffed wheat, sugar, dry milk powder, salt, red food coloring
Q:
which of the following is a feature of u.s. laws governing information on food labels? a.the term fresh can be used only for raw and moderately processed food b.nutrition labeling must appear on virtually all processed as well as fresh foods c.restaurant foods must provide nutrient content information on the menu d.nutrition labeling is not required on foods produced by small businesses or products produced and sold in the same establishment
Q:
according to food labeling laws, which of the following is not an acceptable synonym for nonfat milk? a.skim milk b.no-fat milk c.zero-fat milk d.reduced-fat milk
Q:
what term describes a food that resembles and substitutes for another food but is nutritionally inferior to it? a.faux food b.pseudo food c.imitation food d.food substitute
Q:
which of the following is not the same as fat-free milk? a.skim milk b.no-fat milk c.1% milk d.non-fat milk
Q:
a meat described as prime cut means that it a.has an extended shelf life b.usually carries a high price c.is served only in restaurants d.is higher in fat than other cuts of meat
Q:
which of the following terms is used to describe a cut of meat having a low fat content? a.end b.round c.prime d.choice
Q:
textured vegetable protein is usually made from a.soybeans b.corn stalks c.a mixture of legumes d.cruciferous vegetables
Q:
cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately a.3 1/2 b.5 c.6 d.7
Q:
which of the following nutrients is not supplied in about the same amount by a slice of enriched bread compared with a slice of whole-grain bread? a.iron b.niacin c.thiamin d.magnesium
Q:
which of the following nutrients would be supplied in much greater amounts from whole-grain bread versus enriched bread? a.zinc b.folate c.riboflavin d.thiamin
Q:
the most highly fortified foods on the market are a.frozen dinners b.imitation foods c.enriched breads d.breakfast cereals
Q:
which of the following is an enrichment nutrient for grains? a.zinc b.folate c.protein d.calcium
Q:
approximately how many years have grain products been subject to nutrient enrichment legislation? a.70 b.100 c.175 d.225
Q:
the enrichment of grain products in the united states was initiated in the a.1840s b.1890s c.1940s d.1990s
Q:
which of the following product labels always denotes a whole-grain product? a.multi-grain b.100% wheat c.whole-wheat d.stone-ground
Q:
what mineral is added to refined flours in the enrichment process? a.iron b.iodine c.calcium d.magnesium
Q:
approximately what minimum percentage of all grains consumed by a person should be whole grains? a.20 b.35 c.50 d.100
Q:
all of the following are features of the process of nutrient enrichment of flours except a.it includes products such as pastas b.fiber levels are similar to those in the whole grains c.it is required of all refined grain products that cross state lines d.thiamin and riboflavin are added in amounts exceeding their levels in the whole grain
Q:
which of the following is a characteristic of enriched grain products? a.they have all of the added nutrients listed on the label b.they have the fiber restored from the refining procedure c.they have virtually all the nutrients restored from refining procedure d.they have only 4 vitamins and 4 minerals added by the food manufacturer
Q:
which of the following breads has the highest fiber content? a.white b.refined c.enriched d.whole-grain
Q:
the part of the grain that remains after being refined is the a.bran b.germ c.husk d.endosperm
Q:
what nutrient makes up most of the endosperm section of grains such as wheat and rice? a.fat b.fiber c.starch d.protein
Q:
the addition of calcium to some orange juice products by food manufacturers is most properly termed nutrient a.enrichment b.restoration c.fortification d.mineralization
Q:
refined grain products contain only the a.bran b.husk c.germ d.endosperm
Q:
whole-grain flour contains all parts of the grain with the exception of the a.bran b.husk c.germ d.endosperm
Q:
in food exchange lists, to what group are olives assigned? a.fat b.meat c.carbohydrate d.meat substitute
Q:
which of the following is a feature of the exchange list system? a.foods are grouped according to their source b.adequate intakes of minerals and vitamins are virtually guaranteed c.a fat portion provides about twice the energy as a carbohydrate portion d.all foods are grouped according to their content of carbohydrate, protein, and fats
Q:
food exchange systems were originally developed for people with a.diabetes b.terminal diseases c.cardiovascular disease d.life-threatening obesity
Q:
which of the following food groups is actually consumed in amounts greater than recommended by the usda? a.dairy b.fruits c.vegetables d.protein foods
Q:
myplate was created to a.illustrate the five food groups b.reinforce the mypyramid concept c.reinforce the healthy eating index d.encourage more meal eating at home
Q:
to fully utilize the concepts of myplate requires the consumer to a.be internet active b.use a food weighing scale c.visualize color differences d.prepare most meals at home
Q:
which of the following is a major criticism of the use of the myplate educational tool? a.it allows for oversized portions b.the dairy group excludes ice cream c.the five groups are not clearly identified d.it treats all foods within a single group the same
Q:
in the myplate icon, which nutrient is shown as a separate food group? a.fat b.protein c.carbohydrate d.micronutrients
Q:
what is the assessment tool designed to measure how well a diet meets the recommendations of the dietary guidelines? a.healthy eating index b.supplemental nutrition assistance program c.dietitians comparative effectiveness plan d.u.s. public health nutrient assessment barometer
Q:
approximately how many more kcalories does the average active adult need versus the average sedentary adult? a.400-600 b.750-1,000 c.about 1,000 d.at least 2,000
Q:
which of the following foods supplies only discretionary kcalories? a.bagel b.raisins c.grape jelly d.peanut butter
Q:
which of the following foods kcalories would be considered as part of ones discretionary kcalorie allowance? a.jam b.watermelon c. raw carrots d.brussels sprouts
Q:
which of the following foods provides discretionary kcalories for the person on a weight-reduction diet? a.watermelon b.canned pears in syrup c.milk with all fat removed c.chicken with the skin removed
Q:
according to the principles of the usda food patterns, the foundation of a healthful diet should consist of a.dairy b.fruits c.protein foods d.nutrient-dense foods
Q:
which of the following is not among the general features of legumes? a.they are low in iron b.they are rich in fiber c.they include peanuts d.they are rich in protein
Q:
approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart? a.400-500 b.600-800 c.1000-1200 d.1500-2000
Q:
how many subgroups comprise the vegetable food group? a.1 b.3 c.5 d.7
Q:
which of the following foods could help meet the iron needs of vegetarians who consume dairy? a.coconut b.legumes c.skim milk d.potato salad
Q:
in which of the following food groups are legumes found? a.dairy b.fruits c.grains d.protein
Q:
which of the following is a healthy choice for protein in the usda food patterns? a.nuts b.bacon c.baked potatoes d.sweet potatoes
Q:
according to the usda food patterns, which of the following protein foods should be most limited? a.shrimp b.baked beans c.peanut butter d.skinless chicken
Q:
how much fruit juice (100%) is equivalent to 1 cup of fresh fruit? a.0.25 cup b.0.5 cup c.1 cup d.2 cups