Deck 5: Dietary Guidelines, General Nutrition Recommendations, and Federal Nutrition Policy

Question 1

An athlete has been exploring a variety of healthy eating plans. Which of the following eating plans should this athlete avoid?

A) A high-protein, low-carbohydrate plan
B) Dietary Approaches to Stop Hypertension (DASH)
C) The Mediterranean diet
D) Vegetarian

Answer 1

A high-protein, low-carbohydrate plan

Question 2

What is the premise of the social-ecological model outlined in the 2015 Dietary Guidelines for Americans?

A) Coordinated partnerships, programs, and policies to promote healthy eating and active living.
B) Guidelines are written specifically to defined social groups.
C) Primary responsibility for disseminating information about the guidelines falls to educational institutions.
D) Implementation of guidelines to change eating and exercise patterns must begin within individual family units.

Answer 2

Coordinated partnerships, programs, and policies to promote healthy eating and active living.

Question 3

An active mother of three who plays recreational tennis three days a week is looking for a resource with some specific recommendations for foods she should be eating and the appropriate amounts of each. Which of the following resources would provide her the information she wants?

A) MyFitnessPal
B) MyPlate
C) Daily Reference Intakes
D) Dietary Guidelines

Answer 3

MyFitnessPal

Question 4

Why do nutrition labels use standardized serving sizes?

A) They allow consumers to accurately compare similar products.
B) They make daily value reading easier to understand.
C) They are required as part of the 2015 Dietary Guidelines.
D) They make it easier for consumers to calculate total caloric intake.

Question 5

The ingredient list on a food label reads as follows: wheat flour, canola and/or olive oil, salt, whole wheat flour, sugar, rice flour, yeast, garlic powder, Romano cheese, parsley, onion powder, natural flavor, niacin, folic acid, reduced iron. Which item on the ingredient label contributes the most to the weight of the product?

A) Wheat flour
B) Reduced iron
C) Whole wheat flour
D) Sugar

Question 6

Which of the following absolutely indicates that a canned food is contaminated?

A) Bulging can
B) Dented can
C) Torn packing
D) Expired date

Question 7

A commentary published in the Journal of the American Medical Association identified the "built environment" as one way that policy changes could improve nutrition and health. Which of the following best describes an application of this type of policy initiative?

A) Zoning to limit the number of fast-food locations in a certain area
B) Educating parents about key nutrition concepts in the home
C) Requiring food establishments to post nutrition facts
D) Requiring construction of grocery stores based on population of specific areas

Question 8

What might be the purpose of taxing nondiet sodas and other sugary, nonnutritive beverages?

A) Discourage purchases and generate revenue to subsidize healthier eating.
B) Encourage manufacturers to create healthier products.
C) Discourage children from consuming these products.
D) Discourage schools from including these products in vending machines.

Question 9

A food product contains 15 g of carbohydrates (CHO), 5 g of protein (PRO), and 4 g of fat. How many calories are in one serving of this product?

A) 96 calories
B) 116 calories
C) 150 calories
D) 216 calories

Question 10

Consumption of which of the following foods or food components should be reduced based on recommendations found in the 2015 Dietary Guidelines? Select all that apply.

A) Decrease sodium intake to less than 2,300 mg per day.
B) Minimize consumption of trans fatty acids.
C) Consume no more than 20% of calories from saturated fat.
D) Consume alcohol in moderation (one drink per day for women and two for men).
E) Shift from whole-milk dairy products to 2% fat.

Question 11

Which of the following actions are appropriate based on recommendations found in the 2015 Dietary Guidelines? Select all that apply.

A) Increase whole grain consumption to half of all grains consumed.
B) Consume more iron, sodium, and potassium.
C) Increase lean protein consumption, especially seafood.
D) Consume more brightly colored fruits and vegetables.

Question 12

Which factors are part of the social-ecological model approach to implementation of the Dietary Guidelines? Select all that apply.

A) Marketing and media efforts
B) Age and gender
C) Religious groups
D) Government initiatives

Question 13

According to the www.ChooseMyPlate.gov guidelines, which of the following recommendations should allied health professionals be emphasizing to the persons with whom they counsel? Select all that apply.

A) Consume smaller portions; use smaller plates to make this easier.
B) Eat more foods that are high in trans and saturated fats.
C) Half the plate should be filled with fruits and vegetables.
D) Make as many of the grains consumed whole grains as possible.
E) Increase consumption of dairy products, especially 2% milk or higher and soy milk.

Question 14

Which of the following potential allergens must be listed on a food label? Select all that apply.

A) Soybeans
B) Oats
C) Wheat
D) Chocolate
E) Eggs

Question 15

Which three governmental agencies are responsible for regulating food safety? Select three.

A) Centers for Disease Control and Prevention (CDC)
B) US Department of Health and Human Services (HHS)
C) Food and Drug Administration (FDA)
D) US Department of Agriculture (USDA)
E) Department of Health and Environmental Control (HEC)

Question 16

Which of the following considerations should be taken by consumers when selecting foods in order to prevent acquiring a foodborne illness? Select all that apply.

A) Avoid buying produce with bruises and punctures.
B) Choose the product with the closest expiration date.
C) Separate fish and poultry from other purchases by wrapping them separately in plastic bags.
D) Choose refrigerated and frozen foods last.
E) Refrigerate all perishable items within one hour of purchase.

Question 17

On which of the following food products can a consumer expect to see a country-of-origin label? Select all that apply.

A) Frozen peas
B) Cashews
C) Crab legs
D) Canned corn
E) Boxed scalloped potatoes

Question 18

Which of the following would be considered policy strategy examples as outlined by a commentary in the Journal of the American Medical Association? Select all that apply

A) Marketing on whole-grain products and their connection to decreasing overall cholesterol
B) Imposing a ban on all trans-fat products in the state of Ohio
C) Banning full-sugar sodas from being advertised during children's cartoons
D) Requiring all fast-food and chain restaurants to provide calorie counts on their menus

Question 19

The Food and Drug Administration (FDA) closely regulates any nutrition or health claims placed on the front of a box or packaging by food manufacturers.

Question 20

The percent daily values listed on a nutrition label are based on individuals who are consuming _______ calories per day.

Question 21

List three ways allied health professionals can facilitate the actions recommended in the Dietary Guidelines?

Question 22

You have been asked by the local parent-teacher association to make a presentation on the current nutritional recommendations. What key pieces of information will you include in your presentation?

Question 23

Identify several steps for safe food handling that can be employed to reduce possible foodborne illness.

Question 24

Identify and explain at least three ways in which allied health professionals can advocate for changes to nutrition and health policy.

Question 25

Match the definition with reference value appropriate.

-Adequate intake (AI)

A) An adequate intake in 50% of an age- and gender-specific group.
B) The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group.
C) Sufficient average intake for most healthy individuals.
D) Recommended nutrient intake level that, based on research, is sufficient for healthy individuals.
E) Overall nutrition reference value.

Question 26

Match the definition with reference value appropriate.

-Daily reference intake (DRI)

A) An adequate intake in 50% of an age- and gender-specific group.
B) The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group.
C) Sufficient average intake for most healthy individuals.
D) Recommended nutrient intake level that, based on research, is sufficient for healthy individuals.
E) Overall nutrition reference value.

Question 27

Match the definition with reference value appropriate.

-Tolerable upper intake level (TUL)

A) An adequate intake in 50% of an age- and gender-specific group.
B) The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group.
C) Sufficient average intake for most healthy individuals.
D) Recommended nutrient intake level that, based on research, is sufficient for healthy individuals.
E) Overall nutrition reference value.

Question 28

Match the definition with reference value appropriate.

-Recommended dietary allowance (RDA)

A) An adequate intake in 50% of an age- and gender-specific group.
B) The maximum intake of a nutrient that is unlikely to pose risk of adverse health effects to almost all individuals in an age- and gender-specific group.
C) Sufficient average intake for most healthy individuals.
D) Recommended nutrient intake level that, based on research, is sufficient for healthy individuals.
E) Overall nutrition reference value.

Question 29

Match the following nutrition values with the recommendation listed on a nutrition label.

-Calcium

A) Less than 65 g
B) Less than 20 g
C) Less than 300 mg
D) Less than 2,300 mg
E) 50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg

Question 30

Match the following nutrition values with the recommendation listed on a nutrition label.

-Total fat

A) Less than 65 g
B) Less than 20 g
C) Less than 300 mg
D) Less than 2,300 mg
E) 50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg

Question 31

Match the following nutrition values with the recommendation listed on a nutrition label.

-Fiber

A) Less than 65 g
B) Less than 20 g
C) Less than 300 mg
D) Less than 2,300 mg
E) 50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg

Question 32

Match the following nutrition values with the recommendation listed on a nutrition label.

-Cholesterol

A) Less than 65 g
B) Less than 20 g
C) Less than 300 mg
D) Less than 2,300 mg
E) 50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg

Question 33

Match the following nutrition values with the recommendation listed on a nutrition label.

-Protein

A) Less than 65 g
B) Less than 20 g
C) Less than 300 mg
D) Less than 2,300 mg
E) 50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg

Question 34

Match the following nutrition values with the recommendation listed on a nutrition label.

-Total carbohydrates

A) Less than 65 g
B) Less than 20 g
C) Less than 300 mg
D) Less than 2,300 mg
E) 50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg

Question 35

Match the following nutrition values with the recommendation listed on a nutrition label.

-Saturated fat

A) Less than 65 g
B) Less than 20 g
C) Less than 300 mg
D) Less than 2,300 mg
E) 50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg

Question 36

Match the following nutrition values with the recommendation listed on a nutrition label.

-Sodium

A) Less than 65 g
B) Less than 20 g
C) Less than 300 mg
D) Less than 2,300 mg
E) 50 g
F)300 g
G)Greater than 25 g
H)Greater than 5,000 IU
I)Greater than 60 mg
J)Greater than 1,000 mg
K)Greater than 18 mg