Ch 2

Question 1

purpose of the dietary guidelines

Answer 1

“-provide science-based advice for ages 2 and above

-includes those at increased risk of chronic disease”

Question 2

How are ingredients listed on food labels?

Answer 2

by weight and in descending order

Question 3

How are the food groups represented on MyPlate?

Answer 3

Each section of the plate represents a food group

Question 4

5 major food groups

Answer 4

fruits
vegetables
dairy
grains
proteins

Question 5

How are fruits and vegetables represented on MyPlate?

Answer 5

Increase your fruits and vegetables making half your plate from these food groups

Question 6

What is the MyPlate recommendation on grains?

Answer 6

Make at least half your grains whole grains.

Question 7

Purpose and Audience for Dietary Guidelines

Answer 7

Purpose: Provide science based advice to promote health and reduce risk for chronic diseases through diet and physical activity

Target Audience: Policymakers, nutrition educators, and health professions

How Often: Updated every 5 years by law

Question 8

What is the basis of the information found in MyPlate?

Answer 8

Information comes from the Dietary Guidelines for Americans, 2015 that is in a web-based platform for individuals to access. ChooseMyPlate.gov

Question 9

The recommendation from MyPlate in regard to portion size?

Answer 9

Avoid oversized portions. Eat balanced meals but eat less.

Question 10

Dietary Guidelines consists of 2 main ideas?

Answer 10

healthy eating patterns

physical activity

Question 11

According to the Dietary Guidelines, what caloric items should we limit?

Answer 11

Added sugars

Saturated fats

Question 12

The Dietary Guidelines recommend reducing the intake of what mineral?

Answer 12

Sodium

Question 13

What is meant by “eat a rainbow”?

Answer 13

get a variety of vegetables and fruits and you can do this by choosing those of different colors

Question 14

The Dietary Guidelines has specific recommendations on how much added sugar, saturated fat, and sodium we should have each day. What are the limits?

Answer 14

Added sugar should be less than 10% of calories
saturated fats should be less than 10% of calories

less than 2,300 mg of sodium each day

Question 15

What is MyPlate?

Answer 15

Visual food guidance system; uses the MyPlate icon (place setting) as a visual reminder to eat healthfully
Tool to implement the Dietary Guidelines

Question 16

Nutrient Density

Answer 16

relationship of nutrient content to energy content of a food. a high nutrient density food provides a large quantity of nutrients for the number of calories.

Question 17

Empty Calories

Answer 17

Calories with little or no nutrient content

Question 18

What are the tools for healthy eating?

Answer 18

Dietary Guidelines for Americans 2015
MyPlate
Food Labels

Question 19

Key principles of healthy eating:

Answer 19

Balance
Variety
Moderation

Question 20

Undernutrition

Answer 20

when a person lacks sufficient nutrients in the body

form of malnourishment

Question 21

Overnutrition

Answer 21

The amount of nutrients exceeds the amount required for normal growth, development, and metabolism
form of malnourishment

Question 22

What is malnourishment?

Answer 22

result of consuming too few or an excessive amount of nutrients over a long period of time

Question 23

What are the Dietary Guidelines for Americans 2015?

Answer 23

a set of recommendation about smart eating and physical activity for all Americans

Question 24

Who establishes the Dietary Guidelines for Americans?

Answer 24

US Dept. of Agriculture and Dept. of Health and Human Services

Question 25

What is the basis of the information found in the Dietary Guidelines?

Answer 25

Researchers in the fields of nutrition, health, and medicines provide recommendations that come from scientific evidence.

Question 26

What is the recommendation on dairy?

Answer 26

Switch to fat-free or 1% milk / dairy products

Question 27

What is meant by “eat with your hands”?

Answer 27

By using the size of a woman’s hand you can approximate a serving size of protein, vegetables, etc.

Question 28

On your hand what is the equivalent to a serving of protein? (cooked meat, chicken, fish)

Answer 28

palm of the hand in size both width and depth

Question 29

what is the 5/20 rule?

Answer 29

• if it has 5% or less it is considered low in the DV. If it is 20% or more it is considered high in DV

Question 30

On your hand what is the equivalent to a serving of fruit or vegetables?

Answer 30

A woman’s fist is about 1 cup, which is a serving of fruit, vegetable or pasta

Question 31

On your hand what is the equivalent to 1 tablespoon of vegetable oil?

Answer 31

Putting your 1st finger and thumb together to form a circle

Question 32

What is a food label?

Answer 32

The label on a package of food that tells you what is in the package

Question 33

What items are required to be on every food label?

Answer 33

Name of the food
Net weight
Name / address of manufacturer or distributor
list of ingredients
nutrition information
serving sizes
health claims based on scientific accuracy
daily values
guidelines for health claims and descriptive terms like “fat-free”, “reduced”, “light””

Question 34

What is the basis of the information found on the food label?

Answer 34

Information comes from the Dietary Guidelines for Americans; made for consumers to make better informed food choices

Question 35

What is the Nutrition Facts Panel?

Answer 35

Part of the label helps you determine the amount of calories and nutrients in one serving of food.
It lists the nutrients including fats, carbohydrates, protein, vitamins, and minerals.

This information helps you know whether you’re eating a healthy, balanced diet.

Question 36

What are “Daily Values”?

Answer 36

This tells you how much of a nutrient in a serving of food contributes to a daily diet. They use a 2,000 calorie daily diet for general nutrition advice on the nutrition facts panel.

Question 37

2016 changes to the nutrition label?

Answer 37

Font for “Calorie”, “serving size”, and “servings per container” are larger
the number of calories are now in bold
Vitamin D and calcium, iron, and potassium are required to have the actual amount, not just the Daily Value
better explanation of Daily Value
“Added Sugars” is on the label in % and grams
Vitamin D and Potassium are required to be on the label
Vitamins A & C are not required to be on the label
“Calories from Fat” has been removed

Question 38

What does the term “reduced” or “less” mean when it is on the food label?

Answer 38

There is at least 25% fewer or less of that specific item per serving than the original food