Deck 5: Computerized Dietary Analysis Systems

Question 1

When nutrient data for prepared or cooked products are unavailable or incomplete,nutrient values are __________ from comparable raw items or by recipe.

Answer 1

calculated

Question 2

The USDA began publishing food composition data in ________.

A)the 1890s
B)the 1920s
C)the 1940s
D)the 1960s

Answer 2

A

Question 3

Which one of the following serves as the core for most commercial and many international nutrient databases?

A)National Nutrient Database
B)Nutrient Database for Standard Reference
C)Food and Nutrient Database for Dietary Studies
D)Dietary Reference Intake database

Answer 3

B

Question 4

The on-line dietary assessment tool developed by the USDA's Center for Nutrition Policy and Promotion is Choose My Plate __________.

Question 5

Food composition data from the laboratory analysis of one or more samples of the food are known as __________ data.

Question 6

Nutrient values in a database that are taken from another form of the same food or similar food are imputed values.

Question 7

Which one of the following is the most important consideration to make when selecting a computerized diet analysis system?

A)How easy the program is to operate
B)The quality of its nutrient database
C)The system's output characteristics
D)The cost

Question 8

If a computerized dietary analysis system has a database with a large amount of incomplete data or many blanks in the database,the system's output may understate a client's actual nutrient intake.In such cases,reported low nutrient intakes represent a __________ deficiency,not necessarily an actual deficiency in the client's diet.

Question 9

It is always preferable to have a diet analysis system with a database having a large number of foods and a large number of nutrients and food components.

Question 10

An effort on the part of the United Nations to improve data on the nutrient composition of foods from all parts of the world is known by the acronym ________.

A)AOAC
B)BHNRC
C)FSIS
D)INFOODS

Question 11

The identification number for each food item in the USDA Nutrient Database is known as ________.

A)the derivation code
B)the food group code
C)the NDB number
D)the source code

Question 12

The system developed by W.O.Atwater to calculate the energy contributed by protein,fat,and carbohydrates in foods is known as the __________ system.

Question 13

Choosing a similar food from a computer database when the specific food is not in the database is known as ________.

A)derivation
B)imputing
C)retention
D)substitution

Question 14

Which one of the following is the nutrient database used to analyze food intake information collected by What We Eat in America,NHANES?

A)National Nutrient Database
B)Nutrient Database for Standard Reference
C)Food and Nutrient Database for Dietary Studies (FNDDS)
D)Dietary Reference Intake database

Question 15

Although the USDA Nutrient Database for Standard Reference provides values on more than 140 nutrients and food components for more than 7900 foods,relatively few recipes and name brand foods are found in the database.

Question 16

Every food item in a nutrient database may not contain complete information for every vitamin,mineral,or food component.These blanks in the database are referred to as __________ data.