Diet Planning Guides

Question 1

Five major groups

Answer 1

• Fruits
• Vegetables
• Grains
• Protein foods
• Milk and Milk products

Question 2

Fruits

Answer 2

Contribute folate, vitamin A, vitamin C, Potassium, and fiber

Question 3

Vegetables

Answer 3

Contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber

Question 4

Grains

Answer 4

Contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber

Question 5

Protein foods

Answer 5

Contribute protein, essential fatty acids, niacin, thiamin, vitamin B6, vitamin B12, iron, magnesium, potassium, and zinc

Question 6

Milk and milk products

Answer 6

Contribute protein, riboflavin, vitamin B12, calcium, potassium, and, when fortified, vitamin A and vitamin D

Question 7

Oils

Answer 7

Isn’t a food group, but contributes to vitamin E and essential fatty acids

Question 8

Legumes

Answer 8

Plants of the bean and pea family, with seeds that are rich in protein compared with other plant derived foods

Question 9

Discretionary kCalories

Answer 9

The kCalories remaining in a person’s energy allowance after consuming enough nutrient dense foods to meet all nutrient needs for a day

Question 10

Serving sizes

Answer 10

The standardized quantity of a food; such in formation allows comparisons when reading food labels and consistency when following the dietaryh

Question 11

Portion sizes

Answer 11

The quantity of a food served or eaten at one meal or snack; not a standard amount

Question 12

MyPlate

Answer 12

It divides a plate into four sections
- fruits
- vegetables 
- grains
- protein foods 
The sections vary in size, indicating the relative proportion each food group contributes to a healthy diet

Question 13

Healthy eating index

Answer 13

A measure that assess how well a diet meets the recommendations of the dietary guidelines for Americans

Question 14

Food lists

Answer 14

Diet planning tools that organize foods by their proportions of carbohydrates, fat, and protein

Question 15

Refined

Answer 15

The process by which the coarse parts of a food are removed

Question 16

Enriched

Answer 16

The addition to a food of specific nutrients to compensate for losses that occur during processing so that the food will meet a specified standard

Question 17

Whole grain

Answer 17

A grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original; not refined

Question 18

Bran

Answer 18

The protective coating around the kernel of grain, rich in nutrients and fiber

Question 19

Germ

Answer 19

The part of the seed that grows into a mature plant, especially rich in vitamins and minerals

Question 20

Fortified

Answer 20

The addition to a food of nutrients that were either absent or present in insignificant amounts. Can be used to correct or prevent a widespread nutrient deficiency or to balance the total nutrient profile of a food