Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Ch. 2 > Flashcards

Ch. 2 Flashcards

1
Q

the four characteristics of a healthful diet are adequacy, balance, moderation, and ____

A

variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

one teaspoon of salt contains about _____mg of sodium

A

2300mg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

milk is a good source of calciu but a poor source of iron. meat is a good source of iron but a poor source of calcium. individuals who eat from boh of these food groups are incorporating what characteristic of a healthy diet into their meal plan.

A

balance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

which of the following foods is exempt from standard food labeling regulation

A

meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

the information provided on a food label that identifies how much a serving of food contributes to your intake of nutrients based on 2000 calories a day is called the ____

A

percent daily value

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

which of the following is not required on a food label

A

taste of the food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

the government agency that regulates food labeling in the united states is the ____

A

us food and drug administration (FDA)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

the government agency that regulates the food labels on fresh meat and poultry in the united states is the ____

A

us department of agriculture (USDA)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

according to the food guide pyramid, which of the following foods is not a food that is considered to have discretionary calories

A

grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

which of the following is not required on a food label

A

folic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

A set of principles developed by the usda and the usdhhs to help reduce the risk of developing chronic disease is called

A

dietary guidelines for americans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

the dietary guidelines for americans recommends a minimum of

A

30 min of moderate activity most or all days of the week

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

diets high in sugar are directly associated with

A

tooth decay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

excess sodium in the diet is linked to _____ in some individuals

A

hypertension

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

diets low in sodium and high in potassium can reduce the risk of _____

A

hypertension

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

servings in the usda food guide are represented in _____

A

ounce-equivalents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

why are there several ethnic variations of MyPyramid

A

to allow for culturally and ethnically different foods choices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

which statement best describes nutrient density

A

consume foods that have the most nutrients for their calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

moderate alcohol consumption for men is defined as consuming no ________

A

more than two drinks per day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

including fiber in you diet is beneficial to your gi tract, but consuming excess amounts of fiber can result in the loss of nutrients. this statement is an example of which of the factors to consider in planning diets?

A

moderation

21
Q

the dietary guidelines for americans recommends consuming less than _____ mg of sodium/day

A

2300

22
Q

which of the following statements does not describe the mediterranean style diet

A

the diet is lower in total fat that the typical western style diet

23
Q

healthier fat sources include _____ and vegetable oils

A

nuts

24
Q

what is represented at the base of the mediterranean diet and pyramid

A

daily physical activity

25
Q

which of the following is a limitation of the usda food guide

A

the serving sizes do not always represent standard amounts of food that people buy

26
Q

which of the following would not be a good practice for eating out healthfully

A

order cream based soups to increase your calcium intake

27
Q

n adequate intake of _____ during pregnancy is associated with a decreased risk of neural tube defects in newborns

A

folate

28
Q

the statement of identity on a food label indicates

A

the common and identifiable name of the food product

29
Q

the label on a bag of potato chips indicates that one serving contains 250 calories with 150 calories from fat. what percent of calories come from fat

A

60

30
Q

the dietary guidelines for americans recommends a total daily fat intake of between _____ percent of total calories

A

20-35

31
Q

good food safety practices inclue all of the following except

A

thawing frozen food at room temperature on the kitchen counter

32
Q

there are many types of diet plans available today. the overall best diet plan is one that

A

fits the lifestyle and needs of the individual

33
Q

what characteristic describes the majority of meals offered at fast food restaurants

A

high in calories

34
Q

a method for eating out healthfully is to

A

order any meat dish grilled or broiled and avoid fried or breaded meat dishes

35
Q

nutrient _____ refers to the amount of nutrients compared with the amount of calories in a food

A

density

36
Q

the nutrition _____ panel on a food package contains the nutrition information on that product

A

facts

37
Q

required on all food products, a statement of _____ is a common name of the item that clearly describes its contents

A

identity

38
Q

provided on the nutrition facts panel, the percent _____ values tells the consumer how much one serving contributes to the recommended overall daily intake of nutrients

A

daily

39
Q

MyPyramid was eveloped by the united states department of _____

A

agriculture

40
Q

consuming alcoholic beverages in moderation is defined as no more than _____ drink for women per day and no more than two drinks per day for men

A

one

41
Q

serving sizes for the grains and beans section of the usda food guide are expressed in _____ equivalents

A

ounce

42
Q

planning a meal that includes many different colored foods is a practical approach to eating a _____ of foods

A

variety

43
Q

the dietary guidelins for americans recommend a minimum of _____ minutes of exercise per day

A

30

44
Q

eating the right amount of foods o maintain a healthy weight is called

A

moderation

45
Q

a ______ food is one that provides a health benefit beyond basic nutrition

A

functional

46
Q

the dietary guidelines for americans recommend a total daily fat intake between 20-_____ percent of total daily energy intake

A

35

47
Q

the term used in mypyramid that describes the extra caloreis on can consume after having met essential nutrient needs is _____

A

discretionary

48
Q

naturally occurring chemicals found in plant foods that enhance health are called

A

phytochemicals

49
Q

accumulating at least _____ minutes of moderate activity per day, most, or all days of the week will reduce the risk for chronic disease

A

30

Nutrition (15 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions