chapter 2

Question 1

the adequate intake is based on ___.

Answer 1

dietary intakes of people that appear to maintaining nutritional health

Question 2

what dietary reference intake is used to estimate the kilocalorie needs of an individual based on height, weight, age, biological sex, & physical activity level?

Answer 2

recommended dietary allowance

Question 3

which of the following are appropriate uses of the dietary reference intakes?
-planning a diet for weight loss
-estimating body composition
-planning a diet to meet nutrient needs
-assessing the nutrient intakes of a population

Answer 3

planning a diet for weight loss & nutrient needs, assessing the nutrient intakes of a population

Question 4

classify each food as high or low nutrient density.
FOODS: fat-free milk, maple syrup, cookies, oranges, cola, black beans

Answer 4

「high nutrient density」
fat-free milk, oranges, black beans
「low nutrient density」
cola, cookies, maple syrup

Question 5

classify each food by its energy density

FOODS: apple, fat-free milk, tomatoes, olive oil, peanut butter, potato chips

Answer 5

VERY LOW/LOW ENERGY DENSITY
「tomatoes, apple, fat-free milk」
MEDIUM/HIGH ENERGY DENSITY
「peanut butter, potato chips, olive oil」

Question 6

sodium intake should be limited to less than __ mg per day

Answer 6

2300 mg

Question 7

saturated fat intake should be limited to less than what % of daily calories?

Answer 7

10%

Question 8

added sugars should be limited to less than what % of daily calories?

Answer 8

10%

Question 9

alcohol intake should be limited to no more than _ drink(s) per day for men vs _ drink(s) per day for women

Answer 9

MEN: 2
WOMEN: 1

Question 10

Categorize each dietary component on whether the Dietary Guidelines recommend increased or decreased intake.

seafood, trans fats, sodium, fat-free & low-fat dairy products, fruits, saturated fats, added sugars, whole grains, vegetables, refined grains

Answer 10

MORE
「fruits, veggies, whole grains, seafood, fat-free & low-fat dairy products」
LESS
「saturated fats, sodium, trans fats, refined grains, added sugars」

Question 11

According to MyPlate guidelines, [] should cover 1/2 of the plate, [] should occupy slightly more than one-quarter of the plate, and [] occupy slightly less than one-quarter of the plate.

OPTIONS: fruits & veggies, grains, protein foods

Answer 11

frutis & veggies should cover 1/2 of plate
grains should occuply slightly more than one-quarter
protein foods should occupy slightly less than one-quarter.

Question 12

fill in the blanks:

CHOICES
「tennis ball, deck of playing cards, pair of dice, softball」
a) fruit serving is 1 cup fresh fruit, 1 cup 100% fruit juice, 1/2 cup dried fruit. A small/medium fruit is about the size of a ___
b) 3oz meat is equivalent to the size of ____.
c) 1 cup ready-to-eat breakfast cereal is roughly the size of a ____.
d) 2 tablespoons of salad dressing, peanut butter, or margarine is the same size as a ____.

Answer 12

a) tennis ball
b) deck of playing cards
c) softball
d) pair of dice

Question 13

which of the following are recommendations of the Mediterranean Diet Pyramid?
「meals are enjoyed w/ others」
「sweet are enjoyed after every meal」
「red wine may be enjoyed in moderation w/ meats」
「moderate portions of poultry & eggs may be included a few times per week」
「herbs & spices are used instead of salt & salty seasonings」
「fish & seafood are part of every meal」

Answer 13

meals are enjoyed w/ others, red wine may be enjoyed in moderation w/ meats, moderate portions of poultry & eggs may be included a few times per week, herbs & spices are used instead of salt & salty seasonings.

Question 14

which health outcome is associated with which dietary choices?
「OUTCOMES」
a) birth defects b) osteoporosis c) heart attack d) obesity
「DIETARY CHOICES」
a) diet high in saturated fat b) insufficient calcium intake c) excessive calorie intake d) excessive vitamin A intake during pregnancy

Answer 14

「diet high in saturated fat w/ heart attack」
「insufficient calcium intake w/ osteoporosis」
「excessive calorie intake w/ obesity」
「excessive vitamin A intake during pregnancy w/ birth defects」

Question 15

indicate whether each statement is assessing anthropometric, biochemical, clinical, dietary, or environmental aspects of a person’s nutritional status.
a) “today you weigh 175 lbs; you met your goal of losing 4lbs in the last month”
b) “there is sugar in your urine, indicating a potential for diabetes diagnosis”
c) “you say you eat candy bars bc they’re the cheapest way to make you feel full. Do you ever feel you don’t have enough money to purchase healthy foods?”
d) “your food record says you drink soda every day. On average, how many cups, cans, or bottles of soda per day do you drink?”
e) “your skin appears very dry & stays pinched when I touch it. How much water are you drinking?”

Answer 15

a) anthropometric measurement
b) biochemical assessment
c) environmental assessment
d) dietary assessment
e) clinical assessment

Question 16

match the correct nutrient recommendation & explanation to its corresponding Dietary Reference Intake (DRI) term.

TERMS:
RDA, EER, UL, DV, AI, CDRR

a) 1 piece of whole wheat bread provides 3g of dietary fiber. This is ~11% of the amount of daily fiber needed by a healthy adult.
b) average energy intake for a male aged 9-13 is estimated to be 2279 kcal per day.
c) adult men are advised to consume 35 mcg/d of chromium. There isn’t enough research to make a more definitive recommendation, but this amount appears to maintain nutritional hearth.
d) reducing sodium intake to under 2300mg per day is associated w/ reducing cardiovascular disease.
e) adults are advised to limit intake of synthetic folate to 1000 mcg per day out of concern that higher amounts could mask symptoms of a vitamin B-12 deficiency.
f) nonpregnant females 14-18 are advised to have 65mg of vitamin C per day. This amount means the vitamin C needs for ~97% of this age & sex.

Answer 16

a) DV
b) EER
c) AI
d) CDRR
e) UL
f) RDA

Question 17

estimate of daily calorie needs based on a person’s height, weight, sex, and life-stage is called a(n): [Dietary Reference Intakes term].

Answer 17

EER, estimated energy requirement

Question 18

the recommended amount of nutrient intake that is sufficient to meet the needs of 97% to 98% of the individuals in a specific sex & life-stage group is called a(n): [DRI term]

Answer 18

RDA, recommended dietary allowance

Question 19

maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects for individuals in a specific sex and life-stage group is called a(n)

Answer 19

UL, tolerable upper intake level

Question 20

the [DRI term] is used on food labels as a rough guide for comparing nutrient content of a food to approximate human needs

Answer 20

DV, daily value

Question 21

the [DRI term] was developed to specifically address disease risk.

Answer 21

CDRR, chronic disease risk reduction intakes

Question 22

which of the following choices is lowest in calories?
20-oz bottle of coke containing high-fructose corn syrup
20-oz bottle of diet coke containing aspartame
8-oz carton of low-fat (1%) chocolate milk
12-oz bottle of Jones Soda Co Pure Cane Root Beer Soda

Answer 22

20-oz bottle of diet coke

Question 23

which of the following snack combinations is the best choice for a quick, nutrient-dense boost of energy?
a) 20-oz bottle oc coke containing high-fructose corn syrup & 1-oz bag of potato chips
b) 20-oz bottle of Coke zero sugar containing artificial sweetener & a 1.5-oz bag of baked potato crisps
c) 12-oz bottle of Jones Soda Pure Cane Cola Soda & 1-oz box of raisins
d) 1/2 pint/8-floz low-fat (1%) chocolate milk & 1.5-oz pouch of almonds
e) 16-oz bottle of water & 3.1-oz box of M&Ms

Answer 23

d) 1/2 pint/8-floz low-fat (1%) chocolate milk & 1.5-oz pouch of almonds

Question 24

energy density is best defined as:

Answer 24

comparison of calorie content of an individual food to the weight of the food

Question 25

between whole milk, beans, peanuts & eggs, which has the highest energy density?

Answer 25

peanuts

Question 26

medical history is an important component of background factors needed to measure nutritional status. Medical history is important because ___

Answer 26

it identifies any treatment of disease states that could be contributing to a decreased nutrient absorption.

Question 27

which of the following are appropriate uses of DRI (dietary reference intakes)?
a) planning a diet for weight loss
b) planning a diet to meet nutrient needs
c) estimating body composition
d) assessing the nutrient intakes of a population

Answer 27

a) planning a diet for weight loss
b) planning a diet to meet nutrient needs
d) assessing the nutrient intakes of a population

Question 28

When there is not sufficient research evidence to set a precise RDA for a nutrient, a(n) ______ is set. This is the amount of nutrient intake assumed to be adequate based on the dietary intakes of people who appear to be maintaining nutritional health.

Answer 28

AI, adequate intake

Question 29

What Dietary Reference Intake is used to estimate the kilocalorie needs of an individual based on height, weight, age, biologic sex, and physical activity level?

Answer 29

estimated energy requirement

Question 30

According to the Dietary Guidelines, Americans should limit their sodium intake to less than _ milligrams per day.

Answer 30

2300

Question 31

The Dietary Guidelines recommend limiting the intake of added sugars to less than ______ percent of total calories per day.

Answer 31

10

Question 32

What can occur when a blood vessel becomes blocked by cholesterol?

Answer 32

chest pain, heart attack

Question 33

The Daily Value is based on consuming a ______ kcal diet.

Answer 33

2000

Question 34

Which situations would likely lead to an intake above the Tolerable Upper Intake Level for a nutrient?
a) following the MyPlate diet plan
b) high doses of a supplement for a specific vitamin or mineral
c) an excessive intake of a limited variety of foods
d) using many fortified foods

Answer 34

b) high doses of a supplement for a specific vitamin or mineral
c) an excessive intake of a limited variety of foods
d) using many fortified foods