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Test Bank Visualizing Nutrition Everyday Choices ( 2nd Edition ) Grosver Smolin

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*** HERE IS A SAMPLE FOR YOU TO CHECK OUT – NOT THE FULL CHAPTER ***

Package Title: Test Bank
Course Title: GVN2e
Chapter Number: 2

Question Type: Multiple Choice

1) In 1894, the first dietary recommendations in the US were published by the _____. The purpose of these recommendations was to _____.

a) FDA, keep Americans healthy
b) FDA, show Americans what a balance diet looked like
c) USDA, keep Americans healthy
d) USDA, show Americans what a balanced diet looked like

Answer: c

Difficulty: Medium
Learning Objective 1: LO 2.1 Explain the Dietary Reference Intakes, how to interpret food labels, and how to use the Dietary Guidelines and MyPlate tools for diet planning.
Learning Objective 2: LO 2.1.1 Explain the purpose of government nutrition recommendations.
Section Reference 1: Section 2.1 Nutrition Recommendations.

2) The set of health promotion and disease prevention objectives that is revised every 10 years are the ________________.

a) Dietary Allowances
b) Healthy People objectives
c) USDA Food Guidance System
d) US Diet Requirements

Answer: b

Difficulty: Easy
Learning Objective 1: LO 2.1 Explain the Dietary Reference Intakes, how to interpret food labels, and how to use the Dietary Guidelines and MyPlate tools for diet planning.
Learning Objective 2: LO 2.1.1 Explain the purpose of government nutrition recommendations.
Section Reference 1: Section 2.1 Nutrition Recommendations.

3) Nutrition recommendations are developed to:

a) address the nutritional concerns of the population.
b) evaluate the nutrient intake of populations.
c) help individuals meet their specific nutrient needs.
d) All of these are true.

Answer: d

Difficulty: Medium
Learning Objective 1: LO 2.1 Explain the Dietary Reference Intakes, how to interpret food labels, and how to use the Dietary Guidelines and MyPlate tools for diet planning.
Learning Objective 2: LO 2.1.3 Describe how nutrition recommendations are used to evaluate nutritional status and set public health policy.
Section Reference 1: Section 2.1 Nutrition Recommendations.

4) All of the following are characteristics of the Dietary Reference Intakes EXCEPT:

a) the standards are designed to prevent nutrient deficiency.
b) the standards are designed to reduce the risk of chronic disease.
c) there are two sets of standards, one for healthy people and one for when someone is sick.
d) they can be used to determine if a person’s diet provides adequate amounts of the essential nutrients.

Answer: c

Difficulty: Medium
Learning Objective 1: LO 2.1 Explain the Dietary Reference Intakes, how to interpret food labels, and how to use the Dietary Guidelines and MyPlate tools for diet planning.
Learning Objective 2: LO 2.1.4 Summarize the purpose of the DRIs.
Section Reference 1: Section 2.2 Dietary Reference Intakes (DRIs).

5) DRIs vary based on each of these EXCEPT:

a) age.
b) gender.
c) lifestyle stage.
d) race.

Answer: d

Difficulty: Easy
Learning Objective 1: LO 2.1 Explain the Dietary Reference Intakes, how to interpret food labels, and how to use the Dietary Guidelines and MyPlate tools for diet planning.
Learning Objective 2: LO 2.1.4 Summarize the purpose of the DRIs.
Section Reference 1: Section 2.2 Dietary Reference Intakes (DRIs).

6) Which nutrient intake recommendation is used as a goal when a Recommended Dietary Allowance does not exist?

a) Adequate Intake
b) Estimated Average Requirement
c) Estimated Energy Requirement
d) Tolerable Upper Intake Level

Answer: a

Difficulty: Medium
Learning Objective 1: LO 2.1 Explain the Dietary Reference Intakes, how to interpret food labels, and how to use the Dietary Guidelines and MyPlate tools for diet planning.
Learning Objective 2: LO 2.1.5 Describe the four sets of DRI values used in recommending nutrient intake.
Section Reference 1: Section 2.2 Dietary Reference Intakes (DRIs).

7) The DRI that is most commonly used to determine the nutritional value of individual diets are the:

a) Adequate Intakes.
b) Estimated Average Requirements.
c) Recommended Dietary Allowances.
d) Tolerable Upper Intake Levels.

Answer: c

Difficulty: Medium
Learning Objective 1: LO 2.1 Explain the Dietary Reference Intakes, how to interpret food labels, and how to use the Dietary Guidelines and MyPlate tools for diet planning.
Learning Objective 2: LO 2.1.5 Describe the four sets of DRI values used in recommending nutrient intake.
Section Reference 1: Section 2.2 Dietary Reference Intakes (DRIs).

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