Integrated Web Site to Accompany Discovering Nutrition, Second Edition

Title: Integrated Web Site to Accompany Discovering Nutrition, Second Edition

Practice Quizzes

Nutrition Science Animations

Interactive Summaries

Crossword Puzzles

Interactive Glossary

Health and Nutrition Directory

Nutrition Journals

Share Healthy Recipes

Nutrition Links

Eating Great in College

Chemistry Review

For Instructors

Feedback & Suggestions

Please read each question and select your answer from the choices provided. You must complete all of the questions in order to view your results. At the end of each exam, you have the option to e-mail your results to your instructor.

1: The Adequate Intakes (AIs) are determined through
	A: observations of children under five.
	B: observations of healthy individuals.
	C: observations of those with nutrient deficiencies.
	D: none of the above

2: The FDA has approved the following health claim: High fat diets cause some types of cancer.
	A: TRUE
	B: FALSE

3: Low-sodium diets raise blood pressure
	A: TRUE
	B: FALSE

4: Which best describes the term balance as part of menu planning?
	A: Selecting a variety of foods at each meal
	B: Selecting foods that are high in calories only at one meal
	C: Planning more of a plant-based diet
	D: Not having too much or too little of any one type of food.

5: Which of the following would be a meat alternative?
	A: yams
	B: green beans
	C: nuts
	D: yogurt

6: The most appropriate use of DRIs is a tool for planning and evaluating diets for large groups of people.
	A: TRUE
	B: FALSE

7: What is a difference between the food guide pyramid and the MyPyramid food guidance system?
	A: The guidelines reinforcing the importance of physical activity.
	B: Only MyPyramid recommends preparing foods with little added sugar
	C: MyPyramid allows liberal use of fats and oils.
	D: They are both designed to interpret the dietary guidelines.

8: What, according to the Dietary Guidelines for Americans 2005, can ensure food safety?
	A: Consuming unpasteurized milk.
	B: Defrosting foods on the counter overnight.
	C: Storing raw and cooked foods together.
	D: Cooking foods to a safe internal temperature.

9: A claim that describes the potential effect of a food, food component, or a dietary supplement is a
	A: health claim.
	B: structure/function claim.
	C: nutrient content claim.
	D: scientific statement.

10: MyPyramid shows that the foundation of a healthy diet is made up of meat and dairy products.
	A: TRUE
	B: FALSE

11: Which of the following is not one of the 9 key areas addressed in the 2005 Dietary guidelines for Americans?
	A: Sodium and Potassium intake recommendations.
	B: Food groups to encourage.
	C: Physical activity.
	D: Genetically modified foods.

12: The Recommended Dietary Allowance is the daily intake level that meets the needs of most people in a life-stage and gender group
	A: TRUE
	B: FALSE

13: The ______ are the maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all individuals in the group for whom they are designed.
	A: Tolerable Upper Intake Level(s)
	B: The Recommended Daily Allowance
	C: Adequate Intake
	D: Estimated Average Requirement

14: Diets that contain good sources of potassium may reduce the risk of high blood pressure.
	A: TRUE
	B: FALSE

15: Is the Daily Value on a food label the same as the Dietary Reference Intake for the same nutrient?
	A: Yes, except for the minerals that do not have a DV.
	B: Yes, except the DVs are based upon a caloric level only.
	C: No. The DV does not indicate safety levels for children.
	D: No. They are not at all the same.

16: The Dietary Guidelines for Americans include all of the following EXCEPT
	A: Engage in regular physical activity.
	B: Cook foods to a safe temperature to kill microorganisms.
	C: Develop a balanced eating pattern
	D: Do not drink alcohol.

17: Adequate calcium may reduce the risk of osteoporosis
	A: TRUE
	B: FALSE

18: Daily Values are
	A: no longer being used as of the Nutrition Labeling and Education Act.
	B: a set of dietary standards used to compare the amount of a nutrient in a serving to the amount recommended for daily consumption.
	C: the maximum level of daily nutrient intake that is unlikely to pose health risks.
	D: the nutrient intake that meets the nutrient needs of almost all individuals.

Optional: Enter your name and your instructor's E-mail address to have your results E-mailed to him or her.
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