Nutrition: An applied Approach, 5e (Thompson/Manore)Chapter 2 creating a Healthful Diet

Multiple an option Questions

1) The attributes of a healthful diet includeA) moderation and also low-energy.B) balance and low-fat.C) adequacy and value.D) nutrient density and variety.Answer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

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2) i m sorry of the complying with is an ounce-equivalent serving of seed from the USDA FoodPatterns?A) 1 cup of cooking brown riceB) 2 slices the breadC) 1 cup of soymilkD) two little pancakesAnswer: DDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

3) Milk is a good source of calcium yet a poor source of iron. Meat is a great source the iron however apoor resource of calcium. A diet incorporating both that these foods items demonstrates what characteristicof a healthful diet?A) moderationB) balanceC) nutrient densityD) freshnessAnswer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

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4) A nutrient-dense snack providesA) all important amino acids and also at least 6 vitamins and also minerals.B) a high level the protein because that a low level of saturated fat.C) a high level of nutrient for a low number of Calories.D) a high level of both nutrients and Calories.Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

5) The an easy biological advice to eat once our body senses that we require food isA) olfaction.B) hunger.C) appetite.D) satiety.Answer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

6) The psychological desire to eat engendered by the sight, smell, or thought of food isA) olfaction.B) hunger.C) appetite.D) satiety.Answer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

7) i beg your pardon of the complying with plays a key role in stimulating appetite and enabling us come taste foods?A) olfactionB) satietyC) conditioned taste aversionD) cultural conditioningAnswer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

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12) which of the following is NOT forced on a food label?A) net contents of the packageB) statement of identityC) name and resolve of the vendorD) taste the the foodAnswer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

13) The Nutrition facts panel ~ above a crate of granola indicates that one serving has 1 gram ofsaturated fat and also 2 grams that unsaturated fat. The label on this product is enabled to state that it isA) fat free.B) low fat.C) saturated fat free.D) lessened Calorie.Answer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

14) Jack is a university athlete who needs 2,800 kilocalories a work to support his full energyneeds. Even though Jack likes many different foods and makes that a suggest to try new things, heconsumes only around 1,600 kilocalories a day. Which one of these characteristics of ahealthful diet is Jack missing?A) adequacyB) balanceC) moderationD) varietyAnswer: ADiff: 6Skill: Evaluating/CreatingLearning Outcome: 2.Chapter/Section: 2.

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15) Suzie generally prepares the majority of meals for she family. Also though she alwaysprepares meals that space high in nutrients, she often tends to make the very same meals repeatedly. Whichone that these features of a healthful diet is missing from Suzie"s meal planning?A) adequacyB) balanceC) moderationD) varietyAnswer: DDiff: 6Skill: Evaluating/CreatingLearning Outcome: 2.Chapter/Section: 2.

16) i m sorry of the following would no be consisted of in the net components component of a foodlabel?A) load in gramsB) number of servingsC) volume in fluid ouncesD) numerical counting of items in packageAnswer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

17) Which component of a food brand is the major tool for determining the healthfulness of theproduct?A) Nutrition truth panelB) explain of identityC) net materials of packageD) surname and deal with of the manufacturerAnswer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

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22) To preserve a healthful weight, the 2015-2020 dietary Guidelines for AmericansrecommendA) engaging in recommended level of physics activity.B) concentrating on "good" and also "bad" individual foods, food groups, and also nutrients.C) strictly avoiding included sugars.D) consuming no an ext than 2,000 calories a day.Answer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

23) Excess salt in the diet is connected to what an illness in some individuals?A) cancerB) hyperactivityC) obesityD) high blood pressureAnswer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

24) i beg your pardon of the complying with foods is most likely to save on computer the greatest level the sodium?A) deli cold cutsB) milkC) a salad sprinkled with saltD) a slice of banana breadAnswer: ADiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

25) Servings in the proteins team of the USDA Food fads are stood for inA) grams.B) ounce-equivalents.C) percentages.D) Calories.Answer: BDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

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26) Julie is a vegetarian—the just animal-based foodstuffs she consumes space dairy commodities andeggs. I m sorry of the adhering to statements around Julie"s diet is TRUE?A) Julie"s diet is unhealthful since it lacks adequacy.B) Julie"s diet is unhealthful since it lacks variety.C) Julie"s diet is unhealthful due to the fact that it lacks nutrient density.D) Julie"s diet is not necessarily unhealthful.Answer: DDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

27) how does MyPlate accommodate ethnic variations?A) It consists of a guide to eating out healthfully in Chinese, Indian, Italian, and also Mexicanrestaurants.B) the is based upon the DASH diet.C) It recommends food groups, not details food choices.D) the accounts because that individual variances in gender and also age.Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

28) which statement best describes nutrient density?A) select a variety of different foods within any type of given food group.B) Consume a variety of foods from the five significant food groups every day.C) setup your whole day"s diet so the you juggle nutrient sources.D) Consume foods items that have the most nutrients for their Calories.Answer: DDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

29) which of the complying with foods has the best nutrient density?A) 1 cup of strawberry Lifesavers (100 kcal)B) 2 tablespoons the strawberry jelly (100 kcal)C) 8 liquid ounces the strawberry soda (100 kcal)D) 1 cup of fresh strawberries (100 kcal)Answer: DDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

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34) MiPlato, the Spanish language version of MyPlate, recommendsA) a selection of selections from the five major food groups.B) everyday lean meat consumption.C) beans, eggs, and cheese as primary protein sources.D) milk, cheese, and yogurt in moderation.Answer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

35) which of the complying with is a limitation of MyPlate?A) MyPlate go not highlight the benefits of continuous physical activity.B) MyPlate recommends that all seed consumed must be totality grains.C) MyPlate goes too much in encouraging people to consume healthier foods.D) MyPlate stops working to accommodate ethnic variations.Answer: ADiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

36) i beg your pardon of the adhering to would not be a an excellent practice for eating out healthfully?A) share an entrée v a friend.B) bespeak low-fat or nonfat salad dressing offered on the side.C) order cream-based soups to boost your calcium intake.D) instead of a beef burger, stimulate a chicken, fish, or veggie burger.Answer: CDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

37) The brand on a container of head cheese defines it together "fat free." What is the FDA-approved requirement for this to it is in TRUE?A) 1 g or less of saturated fat every servingB) at least 25 percent much less fat every serving than continual cottage cheeseC) 3 g that fat per servingD) less than 0.5 g the fat per servingAnswer: DDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

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38) The declare of identification on a food label shows theA) common and identifiable surname of the food product.B) date, time, and location that the food product to be produced.C) name and attend to of the food manufacturer.D) complete list that every ingredient had in the food product.Answer: ADiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

39) The brand on a bag of potato chips shows that one serving includes 250 Calories, through 150Calories indigenous fat. What percent the Calories originates from fat?A) 25B) 50C) 60D) 80Answer: CDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

40) ~ above a food label, "Healthful diet with sufficient folate may reduce a woman"s danger of having achild v a brain or spinal cord defect" is an example of one FDA-approvedA) nutrient claim.B) health and wellness claim.C) structure-function claim.D) micronutrient claim.Answer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

41) on a food label, "Builds more powerful bones" is an instance ofA) one unregulated health and wellness claim.B) one FDA-approved health claim.C) an control not controlled structure-function claim.D) an FDA-approved structure-function claim.Answer: CDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

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46) A serving size defined by the USDA Food PatternsA) is always the very same as a serving size on a food label.B) may differ from the serving dimension on a food label.C) typically matches the portions served in restaurants.D) cannot be almost measured outside a laboratory.Answer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

47) In the USDA Food Patterns, a 1-cup offer of hard cheese is roughlyA) 1.5 grams.B) 1.5 cups.C) 1.5 ounces.D) the dimension of a woman"s fist.Answer: CDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

48) How many daily serving of grains carry out the USDA Food patterns recommend?A) 3 cupsB) 4 ounce-equivalentsC) 5 ounce-equivalentsD) 6 ounce-equivalentsAnswer: DDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

49) to plan a meal that consists of many different-colored foods items is an instance of whichcharacteristic the a healthful diet?A) adequacyB) moderationC) balanceD) varietyAnswer: DDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

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50) The "supersizing" phenomenon the has come to be widespread over the past 30 year refers totheA) rise in the protein contents of beef.B) substantial growth in serving size of purchase meals, snacks, and beverages.C) considerable increase in the ubiquity of weight problems worldwide.D) usage of antibiotics come substantially increase the size of beef cattle, pigs, and chickens.Answer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

51) eating the best amount of foods to keep a healthful diet is calledA) adequacy.B) moderation.C) balance.D) variety.Answer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

52) Serving sizes of prepared foods items purchased at grocery store stores and restaurants room generallyA) smaller sized than the USDA serving-size standards.B) the same as USDA serving-size standards.C) larger than USDA serving-size standards.D) no able to be contrasted to USDA serving-size standards.Answer: CDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

53) The term provided in the USDA Food patterns that explains the energy obtained from solid fatsand/or added sugars isA) discretionary Calories.B) extra Calories.C) empty Calories.D) nutrient-poor Calories.Answer: CDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

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58) Miguel"s doctor has recommended the he consume less saturated fat. In ~ his favourite fast-food restaurant, Miguel choose a grilled chicken sandwich. The food selection states that the sandwichcontains 460 Calories, and 6 grams of saturation fat. What is the percentage of calories fromsaturated fat in this choice?A) 7%B) 12%C) 17%D) 22%Answer: BDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

59) mark weighs 254 pounds and would like to lose weight. That starts a walking routine thatexpends 1.2 kcal/pound/hour. If that walks 45 minute a day because that one week, how countless Calorieswill he burn in one week?A) 800 kcalB) 1,200 kcalC) 1,600 kcalD) 1,800 kcalAnswer: CDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

60) MyPlate is both a graphics andA) a database identify the nutrient in thousands of usual foods.B) an interaction website giving personalized diet planning.C) a diet-analysis software package.D) a nutrition textbook.Answer: BDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

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61) in ~ the grocery store, Janice studies the labels on fortified rice milk to find one the is high incalcium. Which of the following label statements identifies the product that is highest incalcium?A) "Calcium added!"B) "Provides calcium!"C) "Good source of calcium!"D) "Excellent source of calcium!"Answer: DDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

True/False Questions

1) A healthful diet is low in nutrient density.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

2) A diet that includes an median of 5 come 6 can be ~ of cola per day is not moderate.Answer: TRUEDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

3) A cup of plain yogurt is greater in nutrient density than a cup of vanilla pudding.Answer: TRUEDiff: 3Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

4) Sights, smells, and also other aspects of ours environment impact appetite.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

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11) Percent everyday Values listed on food labels are based on an energy intake level that 2,Calories a day.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

12) due to the fact that 1990, food labels have been compelled on every fresh meat and poultry.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

13) The %DV ~ above the Nutrition truth panel is only valuable to consumers who routinely eat about2,000 calorie a day.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

14) The FDA"s modification Nutrition truth panel identifies Calories per serving in larger form thanthe old Nutrition facts panel.Answer: TRUEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

15) The diet Guidelines are a set of ethics designed by the human being Health Organization(WHO) for all developing and developed countries.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

16) one of the constraints of MyPlate is the it can not be accessed top top the Internet.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

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17) The USDA Food fads recommends that all fruit choices be fresh, not canned, frozen,dried, or juice.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

18) The variety of servings of each food team recommended in the USDA Food trends isbased on age, gender, and activity level.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

19) oil are contained as a unique food team in the USDA Food Patterns.Answer: FALSEDiff: 1Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

20) Ethnic foods items can be incorporated into a healthful diet.Answer: TRUEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.

21) MyPlate is based upon the ide that a solitary dietary plan is appropriate for all individuals.Answer: FALSEDiff: 4Skill: Applying/AnalyzingLearning Outcome: 2.Chapter/Section: 2.

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22) The serving sizes recommended in the USDA Food Patterns are close come those indicated onfood labels.Answer: FALSEDiff: 2Skill: Remembering/UnderstandingLearning Outcome: 2.Chapter/Section: 2.