Chapter 2

Question 1

What is a food desert?

Answer 1

A neighborhood with little access to a variety of affordable healthy foods (like fruits and veges)

Not living within 1 mile of a grocery store

Question 2

What is a food swamp?

Answer 2

Areas with high density of establishments that sell high calorie snd junk foods

Question 3

Define nutrient dense and energy dense

Answer 3

Nutrient: high proportion snd healthy nutrient levels

Energy: high number of calories for the portion

Question 4

Recommended limits for added sugars and solid fats (SFAS)?

Answer 4

Limit to 10% of total calories

Question 5

Examples of solid fats and added sugars…

Answer 5

Sugars: soda, juice, desserts

Solid fats: butter, beef fat, margarin, pork fat, chicken fat

Question 6

Who creates the dietary guidelines for Americans? How often is it updated?

Answer 6

Created and updated by USDA (department of agriculture) and HHS (health and human services)

Updated every 5 years

Question 7

What ages are the Dietary guidelines for Americans used for?

Answer 7

2 and older

Question 8

What are the key messages of the dietary guidelines for Americans?

Answer 8

Include fruits, veges, protein, dairy, grains and oils

Limit added sugars and solid fats. And sodium and alcohol

Question 9

What is MyPlate? And what are the food groups

Answer 9

Fruits, vegetables (half the plate), grains 1/4 and protein 1/4

Most recent graphic representation of healthy eating

Question 10

Quantity for each food group in a 2000 calorie MyPlate plan

Answer 10

Fruits: 2 cups
Vege: 2.5 cups
Grains: 6 ounces
Protein: 5.5 ounces
Dairy: 3 cups

Question 11

What is on the current food label?

Answer 11

Product name, manufacturers name and address, uniform serving size, ingredients in descending order by weight, amount in packaging, nutrient components, precent daily value

Question 12

Which nutrients on a food label should you limit and get enough of?

Answer 12

Limit: fat, cholesterol and sodium

Get enough: Protein, fiber, vitamins and minerals

Question 13

Describe daily value of food labels

Answer 13

Based on a 2000 calorie diet

Percentages on labels show if it is low (5% or less) or high (20% or higher)

Question 14

What is a nutrient content claim?

Answer 14

Defines nutrient or dietary substance in a product using a term like good, high or reduced

Question 15

Define a health claim

Answer 15

Describes the link between a food or dietary supplement to reduce risk of a disease

Question 16

Define a Structure/Function claim

Answer 16

Describes the role if a nutrient or a dietary substance in maintaining health (heart healthy)

Question 17

Describe menu labeling in restaurants

Answer 17

2010 government began to require menu items to list total calorie content

Question 18

Nutrients in grain group

Answer 18

Folate (b vitamin), niacin, riboflavin, thiamin, iron and fiber

Question 19

Nutrients in protein group

Answer 19

Protein, essential fatty acids, iron, zinc, vitamin B12 and vitamin B6

Question 20

Nutrients in vegetable group

Answer 20

Folate, vitamin A, Vitamin C, vitamin K, potassium and fiber

Question 21

Nutrients in fruit group

Answer 21

Folate, vitamin A, vitamin C, potassium and fiber

Question 22

Nutrients in dairy group

Answer 22

Protein, riboflavin, vitamin B12, calcium and when fortified vitamins A and D

Question 23

Nutrients in Oils

Answer 23

Vitamin E

Question 24

Portion sizes for grain group

Answer 24

1 slice of bread
1/2 cup pasta, rice or cereal
1/2 hamburger bun or english muffin
1/2 a mini bagel

Question 25

Portion sizes for protein group

Answer 25

1 ounce if lean meat, fish and poultry
1 egg
1 tablespoon peanut butter
1/2 ounce of nuts
1/4 cup legumes/beans

Question 26

Portion size for vegetables

Answer 26

1/2 cup cut up veges
1/2 cup vege juice
2 cup raw leafy greens
1/2 cup cooked legumes or tofu

Question 27

Portion sizes for fruit group

Answer 27

1/2 cup fruit
1 medium fruit
1/2 cup fruit juice

Question 28

Portion size for dairy group

Answer 28

1 cup low fat milk/yogurt
1.5 oz hard cheese
2 oz low far processed cheese
2 cups if low fat cottage cheese

Question 29

Describe Adequacy and Balanced in a healthy diet

Answer 29

Adequacy: Getting enough calories and essential nutrients, fiber and phytochemical

Balance: The right proportion of foods from each food group and the appropriate amount of calories, macronutrients, vitamins/minerals

Question 30

Describe Variety and Moderation in a healthy diet

Answer 30

Variety: Choosing different foods within individual groups

Moderation: Eating within set limits