Question 1

The psychological desire to eat stimulated by the sight,smell,or thought of food is

Accepted Answer

A)   olfaction.
B)   hunger.
C)   appetite.
D)   satiety.

Question 2

Which of the following plays a key role in stimulating appetite and enabling us to taste foods?

Accepted Answer

A)   olfaction
B)   satiety
C)   conditioned taste aversion
D)   cultural conditioning

Question 3

Which of the following foods has the greatest nutrient density?

Accepted Answer

A)   1 cup of strawberry Lifesavers (100 kcal) 
B)   2 tablespoons of strawberry jelly (100 kcal) 
C)   8 fluid ounces of strawberry soda (100 kcal) 
D)   1 cup of fresh strawberries (100 kcal)

Question 4

A method for eating out healthfully is to

Accepted Answer

A)   order several appetizers so that you will not eat your entire entrée when it arrives.
B)   order any meat dish grilled or broiled and avoid fried or breaded meat dishes.
C)   order a soft drink as your beverage so that you'll feel full.
D)   eat out only when you are not especially hungry.

Question 5

The basic biological urge to eat when our body senses that we need food is

Accepted Answer

A)   olfaction.
B)   hunger.
C)   appetite.
D)   satiety.

Question 6

Olfaction is the tactile sensation we experience when we chew food.

Accepted Answer

A) True 
 B)False

Question 7

Fast-food restaurants do not provide food choices that are consistent with the USDA Food Patterns recommendations.

Accepted Answer

A) True 
 B)False

Question 8

Moderate alcohol consumption for men is defined as consuming

Accepted Answer

A)   no alcohol at all.
B)   no more than one drink per week.
C)   no more than one drink per day.
D)   no more than two drinks per day.

Question 9

Ordering steamed vegetables or a baked potato with no toppings is a healthful choice when eating out.

Accepted Answer

A) True 
 B)False

Question 10

How does MyPlate accommodate ethnic variations?

Accepted Answer

A)   It includes a guide to eating out healthfully in Chinese, Indian, Italian, and Mexican restaurants.
B)   It is based on the DASH diet.
C)   It recommends food groups, not specific food choices.
D)   It accounts for individual variances in gender and age.

Question 11

The term used in the USDA Food Patterns that describes the energy derived from solid fats and/or added sugars is

Accepted Answer

A)   discretionary Calories.
B)   extra Calories.
C)   empty Calories.
D)   nutrient-poor Calories.

Question 12

The label on a container of cottage cheese describes it as "fat free." What is the FDA-approved requirement for this to be TRUE?

Accepted Answer

A)   1 g or less of saturated fat per serving
B)   at least 25 percent less fat per serving than regular cottage cheese
C)   3 g of fat per serving
D)   less than 0.5 g of fat per serving

Question 13

The FDA regulates nutrition labels and the information found on them.

Accepted Answer

A) True 
 B)False

Question 14

In the USDA Food Patterns,a 1-cup serving of hard cheese is roughly

Accepted Answer

A)   1.5 grams.
B)   1.5 cups.
C)   1.5 ounces.
D)   the size of a woman's fist.

Question 15

Provided on the Nutrition Facts panel,the percent daily values (%DVs)section tells the consumer how much one serving of the food or beverage contributes to the recommended overall daily intake of nutrients.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following is NOT one of the recommendations of the 2015-2020 Dietary Guidelines for Americans?

Accepted Answer

A)   Avoid red meat, butter, cheese, and eggs.
B)   Choose nutrient-dense foods and beverages across and within all food groups.
C)   Support healthful eating patterns for everyone.
D)   Consume alcohol in moderation, if at all.

Question 17

Which of the following is an ounce-equivalent serving of grains from the USDA Food Patterns?

Accepted Answer

A)   1 cup of cooked brown rice
B)   2 slices of bread
C)   1 cup of soymilk
D)   two small pancakes

Question 18

The 2015-2020 Dietary Guidelines for Americans recommends that you

Accepted Answer

A)   drink only water, milk, or 100% fruit juice.
B)   follow a healthful eating pattern across the lifespan.
C)   focus on consuming at least one or two nutrient-dense foods every day.
D)   increase your consumption of whole foods, and limit your consumption of processed foods.

Question 19

Which of the following is a key recommendation of the USDA Food Patterns?

Accepted Answer

A)   Make all your grains whole grains.
B)   Eat 5 to 9 servings of vegetables a day.
C)   Drink milk.
D)   Go lean with protein.

Question 20

The FDA's revised Nutrition Facts panel identifies Calories per serving in larger type than the old Nutrition Facts panel.

Accepted Answer

A) True 
 B)False

Exam 2: Designing a Healthful Diet

The term used in the USDA Food Patterns that describes the energy derived from solid fats and/or added sugars is

Correct AnswerverifiedShow Answer

The 2015-2020 Dietary Guidelines for Americans recommends that you

Correct AnswerverifiedShow Answer

Which of the following is NOT one of the recommendations of the 2015-2020 Dietary Guidelines for Americans?

Correct AnswerverifiedShow Answer

Olfaction is the tactile sensation we experience when we chew food.

Correct AnswerverifiedShow Answer

In the USDA Food Patterns,a 1-cup serving of hard cheese is roughly

Correct AnswerverifiedShow Answer

Which of the following foods has the greatest nutrient density?

Correct AnswerverifiedShow Answer

The basic biological urge to eat when our body senses that we need food is

Correct AnswerverifiedShow Answer

Which of the following plays a key role in stimulating appetite and enabling us to taste foods?

Correct AnswerverifiedShow Answer

A method for eating out healthfully is to

Correct AnswerverifiedShow Answer

Moderate alcohol consumption for men is defined as consuming

Correct AnswerverifiedShow Answer

The FDA regulates nutrition labels and the information found on them.

Correct AnswerverifiedShow Answer

The label on a container of cottage cheese describes it as "fat free." What is the FDA-approved requirement for this to be TRUE?

Correct AnswerverifiedShow Answer

Which of the following is a key recommendation of the USDA Food Patterns?

Correct AnswerverifiedShow Answer

How does MyPlate accommodate ethnic variations?

Correct AnswerverifiedShow Answer

Provided on the Nutrition Facts panel,the percent daily values (%DVs)section tells the consumer how much one serving of the food or beverage contributes to the recommended overall daily intake of nutrients.

Correct AnswerverifiedShow Answer

Fast-food restaurants do not provide food choices that are consistent with the USDA Food Patterns recommendations.

Correct AnswerverifiedShow Answer

The psychological desire to eat stimulated by the sight,smell,or thought of food is

Correct AnswerverifiedShow Answer

Which of the following is an ounce-equivalent serving of grains from the USDA Food Patterns?

Correct AnswerverifiedShow Answer

Ordering steamed vegetables or a baked potato with no toppings is a healthful choice when eating out.

Correct AnswerverifiedShow Answer

The FDA's revised Nutrition Facts panel identifies Calories per serving in larger type than the old Nutrition Facts panel.

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified