Chapter 2

Question 1

What is on food labels?

Answer 1

Serving size, kcals, ingredient list

Question 2

How are serving sizes determined?

Answer 2

gov’t standardized

Question 3

In what order are ingredients listed?

Answer 3

Order is by weight

Question 4

What is daily value based on?

Answer 4

2000 kcal diet only

Question 5

What does something like “use of soybean and.or corn oil” entail?

Answer 5

Allows companies to use whatever’s cheapest at the time w/o adjusting label

Question 6

What did 1994 law do?

Answer 6

deregulated supplement industry

Question 7

Exchange Lists for Meal Planning groups foods into

Answer 7

vegetables, fruits, starch (all grain products, including potatoes and beans), dairy, protein, lipid (fat, e.g. margarine, oils, salad dressing)
>Lists serving sizes for foods in the group

Question 8

4 ways to asses dietary Intake?

Answer 8

>>24-hour recall
          -large crowds of thousands
          -determine typical diet of diff age groups
>>Food diary or food intake record
          -Patient tracks food for 3 days and then you avg it
>>Food frequency questionnaire
          -Can capture a time period
>>Diet history

Question 9

3 ways to asses physical health?

Answer 9

> Anthropometric measurements, e.g. height, weight, waist size
Medical history and physical exam
Lab measurements

Question 10

Anthropometric measurements

Answer 10

e.g. height, weight, waist size

Question 11

NHANES – National Health and Nutrition Examination Survey

Answer 11

i. 24-hour recall and food frequency questionnaire

Question 12

What is the Exchange Lists for Meal Planning used for?

Answer 12

> Used to plan diets and menus to meet specific energy and macronutrient needs
e.g. plan weight-loss, weight-gain, and healthy diets