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Chapter 2 – Planning a Healthy Diet
Assignments and Other Instructional Materials
The following ready-to-use assignments are available in this chapter of the instructor’s manual:
- New! Case Study 2-1: DASH on the Menu at a Quick-Serve Restaurant
- Case Study 2-2: Lacto-ovovegetarian Diet Planning
- Worksheet 2-1: Daily Calorie Evaluation[1]
- Worksheet 2-2: Compare Your Food Intake to Recommended Daily Amounts from Each Group
- Worksheet 2-3: Supermarket Worksheet
- New! Worksheet 2-4: Chapter 2 Crossword Puzzle[2]
- Worksheet 2-5: Interpreting Food Labels (Internet Exercise)
- New! Critical thinking questions with answers
Other instructional materials in this chapter of the instructor’s manual include:
- Answer key for How To (pp. 37, 56) activities and study card questions
- Classroom activities, featuring New! meal comparison activity (2-13)
- Worksheet answer keys (as appropriate)
- New! Handout 2-1: Health Claims and Structure-Function Claims
Visit the book’s instructor companion website to download:
- New! Handout 2-2: Dietary Guidelines for Americans, 1990 to 2010
- New! Handout 2-3: A World Tour of Dietary Guidelines[3]
- New! Handout 2-4: Healthy Eating Index (HEI-2005) Components
Chapter Outline, Summary, and Learning Objectives
| I. Principles & guidelines
A. Diet-planning principles
1. Adequacy
2. Balance
3. kCalorie (energy) control
4. Nutrient density
5. Moderation
6. Variety
B. Dietary Guidelines for Americans
| LO 2.1 Explain how each of the diet-planning principles can be used to plan a healthy diet.
A well-planned diet delivers adequate nutrients, a balanced array of nutrients, and an appropriate amount of energy. It is based on nutrient-dense foods, moderate in substances that can be detrimental to health, and varied in its selections. The Dietary Guidelines apply these principles, offering practical advice on how to eat for good health.
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| II. Diet-planning guides
A. USDA Food Patterns
1. Recommended amounts
2. Notable nutrients
3. Nutrient-dense choices
4. Discretionary kcalories
5. Serving equivalents
6. Ethnic food choices
7. Vegetarian food guide
8. Mixtures of foods
9. MyPlate
10. Recommendations versus actual intakes
11. MyPlate shortcomings
B. Exchange lists
C. Putting the plan into action
D. From guidelines to groceries
1. Grains
2. Vegetables
3. Fruit
4. Protein foods
5. Milk and milk products
| LO 2.2 Use the USDA Food Patterns to develop a meal plan within a specified energy allowance.
Food group plans such as the USDA Food Patterns help consumers select the types and amounts of foods to provide adequacy, balance, and variety in the diet. They make it easier to plan a diet that includes a balance of grains, vegetables, fruits, protein foods, and milk and milk products. In making any food choice, remember to view the food in the context of the total diet. The combination of many different foods provides the array of nutrients that is so essential to a healthy diet.
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| III. Food labels
A. The ingredient list
B. Nutrition Facts panel
1. Serving sizes
2. Nutrient quantities
3. The Daily Values
C. Claims on labels
1. Nutrient claims
2. Health claims
3. Structure-function claims
D. Consumer education
| LO 2.3 Compare and contrast the information on food labels to make selections that meet specific dietary and health goals.
Food labels provide consumers with information they need to select foods that will help them meet their nutrition and health goals. When labels contain relevant information presented in a standardized, easy-to-read format, consumers are well prepared to plan and create healthful diets.
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| IV. Vegetarian diets
A. Health benefits of vegetarian diets
1. Obesity
2. Diabetes
3. Hypertension
4. Heart disease
5. Cancer
6. Other diseases
B. Vegetarian diet planning
1. Protein
2. Iron
3. Zinc
4. Calcium
5. Vitamin B12
6. Vitamin D
7. Omega-3 fatty acids
C. Healthy food choices
| LO 2.4 Develop a well-balanced vegetarian meal plan.
Vegetarians tend to have lower body weights and blood pressure than omnivores, as well as lower risks for diabetes, heart disease, and some cancers. Strict vegetarians—vegans—should eat a variety of protein-containing foods and take care to consume enough iron, zinc, calcium, and omega-3 fatty acids. Dietary vitamin B12 and vitamin D (for those with inadequate sun exposure) must be obtained from fortified foods or supplements. Variety and balance are key attributes of a healthful vegetarian diet.
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Case Studies[4]
Case Study 2-1: DASH on the Menu at a Quick-Serve Restaurant
Charles C. is a 65-year-old executive who is overweight and has recently been diagnosed with high blood pressure. He has just completed a class on the principles of the DASH (Dietary Approaches to Stop Hypertension) diet and has set a goal to lower his intake of fat and sodium and to increase his intake of calcium and potassium-rich foods. Mr. C. has met a friend for lunch at his favorite restaurant that features pizza, salads, soups, and sandwiches.
- Based on information provided in this chapter, what food groups are good sources of potassium? Calcium?
- What are some menu items at Mr. C’s favorite restaurant that would provide these nutrients?
- What might be a calcium-rich menu choice that is also low in fat?
- Charles likes soup but notices that most soups on the menu contain a significant amount of sodium. What is one strategy he might use?
- How might the My Plate icon help Charles order a healthy meal?
- Based on information provided in this chapter, order a lunch for Mr. C. that includes at least 3 food groups and meets his current dietary goals.
Answer Key
- See Figure 2-2: USDA Food Patterns. Potassium: Fruit, vegetables, protein foods, milk and milk products. Calcium: Milk and milk products.
- Answers will vary and may include salads, vegetable-based soups and sandwiches, low-fat milk, or vegetable pizza.
- Low-fat milk ordered as a beverage, low-fat cheese on a salad or pizza, or cottage cheese.
- Answers will vary and may include: eat smaller portions (order a cup of soup instead of a bowl) or choose lower-sodium foods to accompany soup.
- Answers will vary. Examples would be the advice to enjoy food, eat less, and avoid oversized portions; and the use of the MyPlate as a model for how much fruits and vegetables to eat as compared to grains or protein foods, and a reminder to drink nonfat milk as a beverage.
- Answers will vary and may include 1 cup vegetable soup, low-salt crackers, low-fat milk, fruit dessert, vegetable pizza, or salad.
Case Study 2-2: Lacto-ovovegetarian Diet Planning
Sarah T. is a 20-year-old college student who does not eat meat, fish, or poultry. She is 5 feet 7 inches tall, weighs 140 pounds, and is physically active most days, riding her bike to school from her apartment off campus. Although her weight has been stable for the past year, Sarah’s mother is concerned she is not getting the nutrients she needs for optimal health. Sarah’s usual daily diet includes a toaster pastry and juice for breakfast, peanut butter sandwich for lunch, and pasta or vegetable pizza for dinner. She snacks frequently on chips or cookies and drinks one or two diet sodas each day.
- Using the glossary in Highlight 2 of this chapter, how would you categorize Sarah’s diet?
- What key nutrients are likely to be inadequate in Sarah’s current diet?
- What changes or additions to her diet would you recommend to include sources of these nutrients?
- What is a reasonable estimate of Sarah’s daily kcalorie needs? Based on this estimate, what is the daily amount of protein foods (in ounces) that you would recommend for Sarah?
- Using Table H2-1 as your guide, set up a 7-day plan to show how Sarah can meet her recommended daily protein needs.
Answer Key
- Lacto-ovo vegetarian.
- Protein, iron, zinc, calcium, vitamin B12, vitamin D, and omega-3 fatty acids.
- Answers will vary, but should be consistent with recommendations in Table H2-2.
- Estimated daily kcalorie needs (Table 2-3): 2400. Daily protein foods amount: 6 ½ ounces (Table H2-1).
- Answers will vary but should include eggs, legumes, dairy, nuts, or seeds in recommended amounts for a 2400-kcalorie diet. I.e., the sample plan should provide 6 ½ ounce equivalents of protein foods each day, to total 5 oz. eggs, 11 oz. legumes, 14 oz. soy products, and 16 oz. nuts and seeds over the 7 days; as well as 3 cup equivalents of dairy products per day.
Suggested Classroom Activities
The material presented in this chapter provides a great opportunity for classroom discussion. Applying the principles presented in meal planning can be a valuable teaching tool.
Classroom Activity 2-1: Exotic Fruit and Vegetable Tasting[5]
Key concepts: Identification of healthy foods, food habits Class size: Any
Materials needed: Assorted fruits/vegetables, cut into small pieces; information about cultivation of these foods
Instructions: Offer bite-size samples of common and unusual fruits and vegetables. You may include kiwi, star fruit, and other less common selections. Set up a display featuring information about where the foods are grown and how they are prepared.
Classroom Activity 2-2: An International Luncheon[6]
Key concept: Cultural influences on food habits Class size: Any
Instructions: Try an international luncheon to teach students about food habits of populations outside the United States. Have students research the food habits of a foreign country of particular interest to them and present an oral report to the class. In addition, students should bring a food prepared at home to a potluck luncheon. This activity introduces native foods and traditional customs of countries around the world. Everyone is encouraged to sample all foods.
Classroom Activity 2-3: Discuss Nutrient Density
Key concept: Nutrient density Class size: Any
Instructions: Reinforce the concept of nutrient density by comparing selected nutrients in amounts of orange juice and oranges providing equal kcalories. There is considerably more fiber, calcium, vitamin C, and riboflavin in oranges than in orange juice.
200 g orange: 98 kcal 4.4 g fiber 86 mg Ca 118.2 mg vitamin C 0.102 mg riboflavin
200 g juice: 98 kcal 0.6 g fiber 22 mg Ca 67.2 mg vitamin C 0.078 mg riboflavin
Classroom Activity 2-4: A Nutrition Fair to Promote the Dietary Guidelines[7]
Key concepts: application of Dietary Guidelines for Americans, USDA Food Patterns, and MyPlate system
Class size: Any
Materials needed: Tables/chairs for booths, large public space in which to present the “fair”
Instructions: Most effective nutrition educational presentations are those that involve active participation. According to Confucius: “I hear and I forget, I see and I remember, I do and I understand.” Have students develop a nutrition fair using the Dietary Guidelines as a theme. Select a date and location and instruct students to organize activities and materials for different booths that teach each guideline. Each booth must have an activity. Some suggestions for activities include: an exercise quiz, a healthy eating quiz board, a MyPlate puzzle, an alcohol trivia quiz, and a saturated or trans fat reduction program. This activity is beneficial in that it incorporates active participation, self-assessment, and intention to change.
Classroom Activity 2-5: Estimation of Food Portions and Serving Sizes[8]
Key concept: Estimation of portion sizes Class size: Any
Materials needed: Pre-measured portions of assorted foods; bowls, cups, and plates of various sizes
Instructions: Students often have difficulty with accurately estimating portion sizes of foods. To overcome this, have students estimate actual food portions in class. Bring pre-measured portions of commonly consumed foods and various-sized bowls, cups, plates, etc. Examples of foods to bring: cooked beef patty, salad, various vegetables, pasta, rice, ready-to-eat cereal, chips, popcorn, margarine, peanut butter, jam. Place these around the room and have students walk around the room and try to estimate the portion sizes. At the same time, discuss how to record food portions, i.e. ounces versus cups, weight versus volume, etc. Then discuss the portion sizes.
Since so many students lack education in food preparation or practical cooking experience, this activity seems to help them estimate portions more accurately.
Classroom Activity 2-6: Compare Your Food Intake to Recommended Daily Amounts of Each Food Group
Key concepts: Estimation of portion sizes; food groups Class size: Any
Materials needed: 1 copy of Worksheet 2-3 per student
Instructions: Provide students with a copy of Worksheet 2-3. Instruct them to calculate their estimated energy requirement (EER). Instruct them to record everything they ate on the previous day, including beverages and snacks. Assist them with estimating food portions and translating their food selections into food groups. Have them complete their total food group intakes for the entire day and compare this to the recommended daily amounts of each food group based on their EER (see text Table 2-3 for recommendations). Discuss ways that they can improve their dietary habits.
Classroom Activity 2-7: Using ChooseMyPlate.gov
Key concept: Application of diet planning principles using a food group eating plan
Class size: Any
Instructions: Instruct students to go online to ChooseMyPlate.gov. Have them enter their age, gender, and activity level and receive their recommended kcalorie intake and food group intakes. Instruct them to access the meal tracking section and use the form to monitor their food intake for 1 to 3 days. You may instruct them to write a 1-2 page discussion regarding what they learned about their food behaviors and any changes they intend to make.
Classroom Activity 2-8: MyPlate Jeopardy![9]
Key concepts: Food groups from MyPlate/the USDA Food Patterns
Class size: Any
Materials needed: Jeopardy! game board; cards with questions prepared by instructor
Instructions: Create a Jeopardy! game board with six category columns. Each column should have a category name (i.e. grains, empty kcalories, etc.). Under each category name have 5 game cards, each with a different question that is relevant to the particular category of interest. Have the game cards increase in “point” value. Each game card should contain an answer. The students are required to state their answer in the form of a question. If this process is too involved for your class, you can write the questions on the cards and allow the students to provide the simple answer. This activity can be conducted in large classes in which teams compete or in small groups. This activity can also be adapted for other nutrition, wellness, and activity topics. It creates an atmosphere for application and fun!
Classroom Activity 2-9: Label Analysis[10]
Key concept: Reading/interpreting food labels Class size: Any
Instructions: Have students bring in boxes, cans, or any package with a label. Examine and discuss the Nutrition Facts panel and ingredients. This activity helps students become more aware of the terms on labels. For example, on the label for Breyers Mint Chocolate Chip Double Churned ice cream, the ingredients are:
Milk, skim milk, sugar, chocolate flavored chips (sugar, coconut oil, cocoa (processed with alkali), milk fat, soy lecithin (as an emulsifier), natural flavor), cream, corn syrup, natural flavor, cellulose gel, mono & diglycerides, guar gum, carob bean gum, cellulose gum, carrageenan, vitamin A palmitate.
You can talk about guar gum being made up of non-ionic polydisperse rod-shaped polymers. Guar gum is an economical thickener and stabilizer.
When students bring in the labels, they usually become more involved in learning. Also, many times they bring in new products that the instructor may not have seen yet, which facilitates learning for the instructor as well as the student.
Classroom Activity 2-10: Discuss How Advertisements Influence Food Choices
Key concept: Media influences on food habits Class size: any
Instructions: The campaign to enhance the public image of milk (Got Milk, the milk mustache) is an example of a successful image campaign. Encourage students to name other food campaigns and discuss their nutrition merits.
Classroom Activity 2-11: Newspaper Articles[11]
Key concept: Evaluation of nutrition information from the media Class size: Any
Instructions: Have students collect current newspaper articles about nutrition and post them on the classroom bulletin board. This activity encourages discussion of current nutrition topics, which helps bring the lectures and readings into the students’ lives.
Classroom Activity 2-12: Vegetarian Meal Planning (Meal Comparison)[12]
Key concept: Vegetarian diet planning Class size: Any
Instructions: Present the three vegetarian meal plans below to students and use the discussion questions to prompt them to evaluate the plans.
| Lacto-ovo-vegetarian
Black-eyed pea & lentil soup, 1 cup
Hard-boiled egg, 1
Dinner roll, whole-wheat, 1 roll
Fresh orange, 1 medium
Spinach, steamed, ½ cup
1% milk, 1 cup
| Lactovegetarian
Black-eyed pea & lentil soup, 1 cup
Walnuts, 1 oz
Dinner roll, whole-wheat, 1 roll
Fresh orange, 1 medium
Spinach, steamed, ½ cup
1% milk, 1 cup
| Vegan
Black-eyed pea & lentil soup, 1 cup
Walnuts, 1 oz
Dinner roll, whole-wheat, 1 roll
Fresh orange, 1 medium
Spinach, steamed, ½ cup
Soy milk, original, 1 cup (fortified)
|
Discussion questions:
- What are the DRIs for a 25-year-old male for iron, zinc, vitamin B12, and vitamin D? (Hint: Use the chart inside the front cover of your textbook and see chapter 13 for special considerations for iron for vegetarians.)
- For which meal plan would it be the most challenging to meet vitamin B12 requirements? Why?
- What other foods could be included in the vegetarian meal plans to meet the weekly recommendation of 7-11 grams of omega-3 fatty acids each week?
- What food items in the meal plans are supplying the most iron?
- What other foods could the meal plans include to increase the vitamin D content?
Answer key:
- Iron: (DRI for males [8 mg] × 1.8) = 14.4 mg Zinc: 9.4 mg Vitamin B12: 2.0 µg
Vitamin D: 600 IU (vitamin D: 15 micrograms/day × [1 microgram cholecalciferol = 40 IU vitamin D] = 600 IU)
- Vegan diet meal plan because there are no animal-based foods included in vegan diets.
- Answers will vary. Possible answers include: flax seeds, soybeans, tofu, and products (e.g., soy milk) fortified with omega-3 fats such as algae-derived DHA.
- Lentils, black-eyed peas, and spinach.
- Fortified cereals, juices, or yogurt.
Nutrient composition of meals for instructor reference:
| Lacto-ovo-vegetarian Menu Item | Cal | Pro | Fe | Zinc | B12 | Vit D | Ω 3 |
| Black-eyed pea and lentil soup, 1 cup | 157 | 11 | 3.9 | 1.78 | 0 | 0 | 0 |
| Hard-boiled egg, 1 | 78 | 6.3 | 0.60 | 0.52 | 0.56 | 44 | 0.5 |
| Dinner roll, whole-wheat, 1 roll | 74 | 2.4 | 0.68 | 0.56 | 0 | 0 | 0 |
| Fresh orange, 1 medium | 69 | 1.3 | 0.18 | 0.11 | 0 | 0 | 0 |
| Spinach, steamed, ½ cup | 20 | 2.7 | 3.2 | 0.69 | 0 | 0 | 0.1 |
| 1% milk, 1 cup | 102 | 8 | 0.07 | 1.02 | 1.15 | 117 | 0 |
| Totals | 500 | 31.7 | 8.63 | 4.68 | 1.71 | 161 | 0.6 |
| Lactovegetarian Menu Item | Cal | Pro | Fe | Zinc | B12 | Vit D | Ω 3 |
| Black-eyed pea and lentil soup, 1 cup | 157 | 11 | 3.9 | 1.78 | 0 | 0 | 0 |
| Walnuts, 1 oz | 185 | 4.3 | 0.8 | 0.85 | 0 | 0 | 2.6 |
| Dinner roll, whole-wheat, 1 roll | 74 | 2.4 | 0.68 | 0.56 | 0 | 0 | 0 |
| Fresh orange, 1 medium | 69 | 1.3 | 0.18 | 0.11 | 0 | 0 | 0 |
| Spinach, steamed, ½ cup | 20 | 2.7 | 3.2 | 0.69 | 0 | 0 | 0.1 |
| 1% milk, 1 cup | 102 | 8 | 0.07 | 1.02 | 1.15 | 117 | 0 |
| Totals | 607 | 29.7 | 8.83 | 5.01 | 1.15 | 117 | 2.7 |
| Vegan Menu Item | Cal | Pro | Fe | Zinc | B12 | Vit D | Ω 3 |
| Black-eyed pea and lentil soup, 1 cup | 157 | 11 | 3.9 | 1.78 | 0 | 0 | 0 |
| Walnuts, 1 oz | 185 | 4.3 | 0.8 | 0.85 | 0 | 0 | 2.6 |
| Dinner roll, whole-wheat, 1 roll | 74 | 2.4 | 0.68 | 0.56 | 0 | 0 | 0 |
| Fresh orange, 1 medium | 69 | 1.3 | 0.18 | 0.11 | 0 | 0 | 0 |
| Spinach, steamed, ½ cup | 20 | 2.7 | 3.2 | 0.69 | 0 | 0 | 0.1 |
| Soy milk, original, 1 cup (fortified) | 104 | 6.3 | 0.42 | 0.26 | 0.85 | 43 | 0 |
| Totals | 609 | 28 | 9.18 | 4.25 | 0.85 | 43 | 2.7 |
Key: Cal = kcalories, Pro = protein (grams), Fe = iron (milligrams), Zinc = zinc (milligrams), B12 = vitamin B12 (micrograms), Vit D = vitamin D (International Units), Ω 3 = omega-3 fatty acids (grams)
How To “Try It!” Activities Answer Key
How to Compare Foods Based on Nutrient Density
The steak has a nutrient density of only 0.000517 mg thiamin per kcal, whereas the broccoli has a nutrient density of 0.00185 mg thiamin per kcal, making it 3 ½ times as nutrient dense with respect to thiamin.
How to Calculate Personal Daily Values
% DV for food label (p. 54) based on 1800-kcal diet: total fat = 2% (1.67%), saturated fat = 0%, trans fat = 0%, cholesterol = 0%, sodium = 10%, total carbohydrate = 9% (8.52%), and dietary fiber = 7% (7.25%).
Study Card 2 Answer Key
- In general, the DGA recommend that consumers balance kcalories to manage a healthy body weight by improving eating habits and engaging in regular physical activity; reduce their intakes of such foods and food components as sodium, solid fats (with their saturated fats, trans fats, and cholesterol), added sugars, refined grain products, and alcoholic beverages (for those who partake); eat a variety of fruits and vegetables, whole grains, and low-fat milk products and protein foods (including seafood); and build healthy eating patterns that meet energy and nutrient needs while reducing the risk of foodborne illnesses. (See Table 2-1.)
- c 3. b 4. b
- To meet the DGA, one should select mostly whole or minimally processed foods—primarily plant foods—without added salt, sugars, or solid fats and choose non- or low-fat versions of animal-derived foods where available. Grocery selections should include whole grains and whole-grain products without added sugars or fats; a variety of mainly fresh or frozen vegetables, especially brightly colored ones, without added solid fats or salt; fresh or frozen fruits without added sugars; legumes and nuts; seafood (for non-vegetarians); and non-fat or soy milk and milk products without added sugars.
- c 7. c 8. a 9. c
- Food labels for processed foods include a list of ingredients in descending order by weight and the Nutrition Facts panel, which displays the amounts of food energy (kcalories), total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, iron, and calcium in one “serving” of the product (also defined in the panel). Sometimes values for additional nutrients are provided as well. The panel also lists the % Daily Value for total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, and the micronutrients provided by 1 serving. Because the FDA sets serving sizes for common foods, you can compare 2 different brands or forms of a food by comparing their labels. Comparing the kcalories, sugar, saturated fat, and %DV for calcium for 2 different brands of yogurt, for example, can help you choose the one that is most nutrient dense.
- Daily Values (DV) are reference values developed by the FDA specifically for use on food labels that reflect dietary recommendations for nutrients and dietary components that have important relationships with health. The “% Daily Value” column on a label provides a ballpark estimate of how individual foods contribute to the total diet. DV help consumers readily see whether a food contributes “a little” or “a lot” of a nutrient and aid them in comparing similar foods to select the ones with less unhealthful components and more healthful ones.
- Nutrient claims characterize the quantity of a nutrient in a food—i.e., whether the food is a good/excellent source of a health-promoting nutrient or low/free of a component that should be limited or avoided. Health claims go beyond simply describing the food’s contents to characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition. Health claims are supported by scientific evidence (and must state the nature of this evidence if it is less than strong). Structure-function claims characterize the relationship between a nutrient or other substance in a food and its role in the body. Unlike health claims, they do not indicate that research has shown a benefit for the food or its contents in preventing or relieving a disease or condition.
- c 14. d 15. b
Critical Thinking Questions[13]
- The concept of “nutrient profiling” provides an interesting basis of comparison for food items. How might nutrient profiling contribute to improving dietary choice for the general population?
- Evidence supports that effective use of dietary principles (adequacy, balance, kcalorie control, nutrient density, moderation, and variety) will lead to healthier food choices, and yet people still make poor food choices. Is there a difference in responsibility between individuals and families regarding whether they follow recommended diet-planning principles?
- The USDA Food Patterns encourage Americans to “eat more foods such as vegetables, fruits, whole grains, seafood, milk, and milk products.” This is easy enough to do if one includes these foods in the diet. Harder to follow is the USDA recommendation to decrease high-sodium foods; high-saturated fat, –trans fat, and -cholesterol foods; refined grain foods; and foods with solid fats and added sugars. Why is this latter recommendation so hard to achieve in the American diet?
- How can visualization of portion sizes help individuals make better health choices? Construct a chart that identifies common serving equivalents for basic food groups. Based on your understanding of this concept, how do your favorite restaurant’s portion sizes compare to realistic portions? What measures do you think should be taken to get restaurants to utilize portion size control?
- The promotion of the My Plate icon has led to an increased awareness of the impact that dietary intake has on overall health. Comparing the new MyPlate icon to the prior MyPyramid graphic (see http://www.choosemyplate.gov/print-materials-ordering/mypyramid-archive.html), how would you explain the differences? A lot of attention has been placed on this transformation from MyPyramid to MyPlate. Do you think that MyPlate will fare any better in the world of consumer preference?
- With regard to required Nutrition Facts food labels, why can there still be a difference between the nutrition information obtained and the actual nutrients received with consumption of the identified food?
Answer Key
- Nutrient profiling examines the overall nutrient constituents in an individual food product. While many foods in basic nutritional science are ranked as high or low in individual nutrients, the concept of nutrient profiling addresses the combined effects of individual nutrients. According to the World Health Organization (WHO), nutrient profiling can be potentially used as a criterion identification source for nutritionally generated terms such as “high fat, low fat, reduced, etc.” (http://www.who.int/nutrition/topics/profiling/en/index.html). Standardizing criterion descriptors would contribute to promotion of healthier eating habits based on factual evidence rather than manufacturer-generated results.
- This issue is two fold: one must consider (1) how it affects the individual and (2) how it affects the family. With regard to the individual perspective, present society attributes responsibility for one’s actions to the person. An adult is assumed to be able to make individual choices based on his/her beliefs in the context of mediating variables such as preference and economics. “You are what you eat” is a common adage that identifies the individual with his/her food choices. With regard to families, society considers parents responsible for providing and offering healthy food choices to their children. This additional responsibility focuses more attention on behavioral actions. Unfortunately, even when they know about these recognized diet-planning principles, both individuals and families still tend to make poor food choices. The behavioral burden of choice may be mediated by other variables as noted above both for individuals and families. The key concept here is how to successfully incorporate these diet-planning principles in making food decisions for both individuals and families. The successful application of these principles will help enable healthier diet outcomes.
- The reason that it is harder to achieve the latter recommendation is that the majority of the typical American diet is composed of processed foods in which sodium is found in large amounts, as it functions as a preservative. Additionally, the American diet is rich in saturated fats and cholesterol. And while trans fats have been removed from many foods as a result of legal pressure brought on by many consumer groups, the general public still consumes too much saturated fat. Now, we are seeing an increase in serum triglyceride levels, which are beginning to be associated with adverse health effects for a large majority of the American public. As noted, processed foods are often refined-grain foods; thus, nutrient concentrations are affected. Certain foods have their nutrients enriched as a result of this manufacturing process whereas other foods now have been fortified with additional nutrients such that they appear to be healthy food choices when in fact they are poor food substitutes. Many convenience foods also contain solid fats and sugars. It is extremely important for consumers to read food labels for all food purchases of processed foods so as to be aware of potential food additives. While convenience foods may help an individual with time management issues, an increased proportion of processed foods in the diet can potentially lead to health problems. These convenience foods are widely distributed to the American consumer, making a healthy food choice at times difficult.
- Visualization of portion sizes allows the individual to manage serving equivalents by utilizing common objects to provide reliable estimates. If an individual understands that a deck of cards represents a 3-ounce serving of meat, then this will allow her/him to make healthier food choices. Visual displays help to reinforce these concepts.
Most restaurants promote the philosophy of quality food at a good cost. The consumer environment is focused on getting the best value and quantity for the money. Therefore, more is considered not only better for its economic strength but for its ability to feed individuals. Thus, the restaurant atmosphere encourages individuals to want more, get more, and eat more. This is in opposition to the concept of visualization of portion sizes. Due to the advertising push to get more, the general public falsely perceives that a 16-ounce piece of meat literally hanging off the plate is a realistic portion. This poses a delicate controversy whereby consumers may have to petition for government regulation to persuade restaurants to conform to realistic portion sizes for identified foods. Legal regulation is one option, but that may prove not to be realistic given constitutional rights and liberties. Thus, the responsibility and accountability for personal choice must be based on education and evidenced-based practice. Changing how individuals understand their food consumption patterns may lead to better health outcomes. Evidenced-based practice may influence how foods are formulated and how restaurants market their products for the general public’s consumption.
- The former MyPyramid graphic provided detailed information about the combined importance of diet and exercise. It highlighted individual food groups and correlated this information with individual aspects such as age, gender, and calorie consumption. The new MyPlate icon provides a more simplistic graphic focusing on visualization of proportional portion sizes for the five food groups. Additional information previously identified in the MyPyramid graphic can be obtained within the specified government web site. The MyPlate icon focuses on food portion sizes as being the critical element.
The response to the second part of this question will vary dependent on the individual student’s perception of the graphic. The discussion will facilitate a conversation that will help to identify differences and promote a consensus of opinion. Variables presented may include (but are not limited to): personal choice/preference, ease of accessing information, interest in health promotion concerns, and/or pertinent health history/family associations that may warrant additional interest and knowledge acquisition.
- Nutrition Facts labels are based on individual servings, whereas individuals often eat portions equal to several “servings,” especially if the food is not packaged as an individual serving. For example, if the package contains 2 servings and an individual eats the entire package, then the nutrient and caloric values are doubled. Additionally, certain foods such as cereals and cake mixes have food labels indicating differences in nutrient values based on preparation methods. The food item first lists the information for the item as is, in the box, and then for food item in the prepared state. Thus, these nutrient and calorie values will differ. It is therefore very important to not only read the food label but understand how many servings are contained in the product as well as how the preparation of the item will affect its nutrient value.
IM Worksheet Answer Key
Worksheets 2-1, 2-2, and 2-3 – Answers will vary.
Worksheet 2-4: Chapter 2 Crossword Puzzle
| 1. discretionary calories
2. nutrients
3. nutrient claims
| 4. variety
5. lactovegetarian
6. balance
| 7. energy
8. nutrient density
9. adequacy
| 10. food
11. heaviest
12. moderation
|
Worksheet 2-5: Interpreting Food Labels (Internet Exercise)
| 1. a
2. b
| 3. a
4. b
| 5. b
6. b
| 7. a |
- a. 570 calories; b. low calorie food source; c. moderate calorie food source; d. high calorie food source; e. low nutrient food source; f. high nutrient food source; g. high fiber content; h. low in saturated fat content; i. high in calcium content; j. 420 calories; k. low in calories, saturated fat, high in fiber and calcium compared with meatloaf
Worksheet 2-1: Daily Calorie Evaluation
With respect to each of the following food groups, identify the weight portion that you ate over a 24-hour period (teaspoons, ounces, or cups) in the first row and the amount of kilocalories that you consumed from those foods in the second row.
| Food Groups | Fruits | Vegetables | Grains | Protein Foods | Milk | Oils | Discretionary |
| Weight portion | |||||||
| Kcal portion |
24-hour total kilocalories consumed: ______________________
Once you have finished this chart comparison, please complete the following information in the table below.
| Age | |
| Gender | |
| Weight (kilograms) | |
| Height (cm) | |
| Exercise level (Sedentary, moderately active, etc.) |
Now for some calculations:
- Calculate your BMI: _________________
- Determine your daily kcal needs using both of the following formulas:
Harris-Benedict Formula:
Male 66.5 + (13.7 ´ weight in kg) + (5 ´ height in cm) – (6.8 ´ age in years)
Female 655 + (9.6 ´ weight in kg) + (1.8 ´ height in cm) – (4.7 ´ age in years)
- If sedentary multiply your BMR by the activity factor of ´1.2
- If active multiply your BMR by the activity factor of ´1.55
- Kilocalorie Needs: _________________
Mifflin-St. Jeor Formula:
Male 10 ´ weight (kg) + 6.25 ´ height (cm) – 5 ´ age (years) + 5
Female 10 ´ weight (kg) + 6.25 ´ height (cm) – 5 ´ age (years) – 161
- Kilocalorie Needs: _________________
- Compare and reflect on your obtained results.
Worksheet 2-2: Compare Your Food Intake to
Recommended Daily Amounts from Each Group
Recommended Daily Amounts from Each Group
| List food item and amount. | Indicate amount consumed from each food group, using the appropriate unit of measurement (in parentheses). | Estimate values. | |||||
| Food Item | Fruits (cups) | Vegetables (cups) | Grains (oz.) | Protein foods (oz.) | Milk (cups) | Oils (tsp.) | Discretionary kcalories |
| Breakfast: | |||||||
| Snack: | |||||||
| Lunch: | |||||||
| Snack: | |||||||
| Dinner: | |||||||
| Snack: | |||||||
| Total consumed | |||||||
| Recommended based on EER | |||||||
Worksheet 2-3: Supermarket Worksheet
For the following list of food items, please go to your local supermarket and fill in the information requested in the table below.
| Food product | Aisle location | What items are on the opposite side of the aisle? | Shelf location | Is the price readily available? |
| Vanilla ice cream cups | ||||
| Hot dog rolls | ||||
| Fresh broccoli | ||||
| Canned fruit cocktail | ||||
| Infant formula | ||||
| Elbow noodles | ||||
| Canned soup | ||||
| Frozen pizza | ||||
| Soda | ||||
| Bottled water |
Name of supermarket: ________________________ Total # of aisles: ________________
Come prepared to class to discuss your findings. Questions for discussion:
- How is “food placement” determined in the supermarket setting?
- Do most consumers compare unit pricing between similar food products?
- Is there a difference in pricing between low-nutrient-density vs. high-nutrient-density foods?
Worksheet 2-4: Chapter 2 Crossword Puzzle
| 1 | ||||||||||||||||
| 2 | ||||||||||||||||
| 3 | ||||||||||||||||
| 4 | 5 | |||||||||||||||
| 6 | ||||||||||||||||
| 7 | ||||||||||||||||
| 8 | ||||||||||||||||
| 9 | ||||||||||||||||
| 10 | ||||||||||||||||
| 11 | ||||||||||||||||
| 12 | ||||||||||||||||
| Across | Down |
| 3. FDA-approved statements about food components on food labels
6. Eating some food from each food group
7. USDA Food Guides help individuals meet nutrient needs within an _____ allowance.
8. Indicator of which food provides the most nutrients for the least kcalories
9. Situation when enough calories and nutrients are provided in the diet
11. First item in an ingredient list is present in the food in the _____ amount
12. Occasionally eating foods high in added sugars and solid fats
| 1. Energy used to maintain weight balance after nutrient needs are met
2. Food groups in the USDA Food Guides are arranged by similar _____.
4. Eating different foods from within each food group
5. A type of vegetarian diet that includes dairy foods
10. Dietary Guidelines for Americans translate the DRI into _____ recommendations
|
Worksheet 2-5: Interpreting Food Labels (Internet Exercise)
Go to the following website to answer questions 1-8: http://www.fda.gov/Food/ResourcesForYou/Consumers/NFLPM/default.htm.
Scroll down the page and click on “Eating Healthier & Feeling Better Using the Nutrition Facts Label” to answer questions 1-7. Once you have finished answering the questions, then you can go back to the main page of the website by clicking on the back arrow of your browser.
- The information on the Nutrition Facts label is based on one serving of a food item.
- True
- False
- On each food label there is a % DV for sugar.
- True
- False
- In order to maximize your protein intake, you should eat foods that are considered to be lean protein sources.
- True
- False
- Foods that are labeled “fat free” do not contain any fat.
- True
- False
- % Daily Value is based on a 2,500-kilocalorie diet.
- True
- False
- The representative food label indicates that the serving size for the item is 2 cups.
- True
- False
- The amount of trans fat on the label is equal to the amount of saturated fat.
- True
- False
Go back to the main page of the website. Click on “Make Your Calories Count.” Proceed through the preface and steps 1 through 3 to answer question 8.
- Match the selection criteria with the correct explanation.
- 3 servings of potato chips
- 40 calories
- 100 calories
- 400 calories
- 5% DV or less
- 20% DV or more
- Mega Crunch flakes
- Chicken Noodle Soup
- Low Fat Chocolate Milk and Fat Free Skim Milk
- Apple Crisp 2 servings
- New Orleans Chili
_____ 420 calories
_____ 570 calories
_____ high calorie food source
_____ high fiber content
_____ high in calcium content
_____ high nutrient food source
_____ low calorie food source
_____ low in calories, saturated fat, high in fiber and calcium compared with meatloaf
_____ low in saturated fat content
_____ low nutrient food source
_____ moderate calorie food source
Handout 2-1: Health Claims and Structure-Function Claims
Reliable Health Claims on Food Labels—The “A” List
- Diets adequate in calcium may reduce the risk of osteoporosis.
- Diets low in sodium may reduce the risk of high blood pressure.
- Diets low in saturated fat and cholesterol, and as low as possible in trans fat, may reduce the risk of heart disease.
- Diets low in total fat may reduce the risk of some cancers.
- Low-fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some cancers.
- Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, may reduce the risk of heart disease.
- Low-fat diets rich in fruits and vegetables may reduce the risk of some cancers.
- Diets adequate in folate may reduce a woman’s risk of having a child with a neural tube defect.
- Sugar alcohols do not promote tooth decay.
- Diets low in saturated fat and cholesterol that include soluble fiber from foods may reduce the risk of heart disease.
- Diets low in saturated fat and cholesterol that include 25 grams of soy protein may reduce the risk of heart disease.
- Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.
- Diets low in saturated fat and cholesterol that include 3.4 grams of plant stanol esters may reduce the risk of heart disease.
- Diets containing foods that are rich in potassium and low in sodium may reduce the risk of high blood pressure and stroke.
- Drinking fluoridated water may reduce the risk of tooth decay.
The FDA’s Health Claims Report Card
| Grade | Level of Confidence in Health Claim | Required Label Disclaimers |
| A | High: Significant scientific agreement | These health claims do not require disclaimers; see list above for examples. |
| B | Moderate: Evidence is supportive but not conclusive | “[Health claim.] Although there is scientific evidence supporting this claim, the evidence is not conclusive.” |
| C | Low: Evidence is limited and not conclusive | “Some scientific evidence suggests [health claim]. However, FDA has determined that this evidence is limited and not conclusive.” |
| D | Very low: Little scientific evidence supporting this claim | “Very limited and preliminary scientific research suggests [health claim]. FDA concludes that there is little scientific evidence supporting this claim.” |
Examples of Structure-Function Claims
| • Builds strong bones
• Promotes relaxation
• Improves memory
| • Boosts the immune system
• Supports heart health
• Defends health
| • Slows aging
• Guards against colds
• Lifts spirits
|
[1] Worksheets 2-1, 2-2, and 2-5 contributed by Daryle Wane.
[2] Contributed by Carrie King.
[3] Handouts 2-1 and 2-3 contributed by Sharon Rady Rolfes.
[4] Contributed by Barbara Quinn.
[5] Activity provided by: Preventure: Innovative Health Solutions
[6] Activity provided by: Ruth Thornley of West Shore Community College
[7] Adapted from: M. Link-Mullison, and N. L. Anderson, Hands-on activities to increased learning about the Dietary Guidelines, Journal of Nutrition Education, (1995) p.27.
[8] Activity provided by: Caroline Roberts, Nutrition Education Specialist, California Department of Education, and Instructor, Sierra College, Rocklin
[9] Activity provided by: Don Simpson, University of Arkansas, Fayetteville
[10] Activity provided by: Pat Rogers, Allan Hancock College
[11] Activity provided by: Cathy M. Pippin of Northeast Mississippi Junior College
[12] Contributed by Carrie King
[13] Contributed by Daryle Wane.
FOR THIS AND ANY OTHE TEST BANK CONTACT US AT
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Chapter 2: Carbohydrates
Chapter 2: Carbohydrates Test Bank
MULTIPLE CHOICE
1. Carbohydrates are nutrients that are composed of the elements carbon, hydrogen, and a. oxygen. b. nitrogen. c. water. d. glucose. ANS: A The chemical nature of carbohydrates is carbon, hydrogen, and oxygen.
DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. Carbohydrates play a major role in nutrition because they a. provide a long-term energy store. b. are digested in the stomach. c. help regulate body functions. d. provide the body’s major source of energy. ANS: D Rationale: Carbohydrates are the major source of energy for the body, comprising approximately 50% of total caloric intake.
DIF: Cognitive Level: Application REF: 13 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. Carbohydrates are stored as glycogen in the a. central nervous system and muscles. b. heart and liver. c. small intestine. d. liver and muscles. ANS: D Rationale: Carbohydrates are stored as glycogen in the liver and muscles.
DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. An example of a food that contains a fructose sugar is a. milk. b. honey. c. molasses. d. corn. ANS: B Fructose is a monosaccharide and is the sweetest of the simple sugars. It is primarily found in fruits and honey.
DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. Examples of the simple carbohydrates include a. glucose and galactose. b. sucrose and starch. c. lactose and lignin. d. fructose and glycogen. ANS: A Monosaccharides are the simple sugar units used to build more-complex carbohydrates. The monosaccharides are glucose, galactose, and fructose.
DIF: Cognitive Level: Application REF: 15-16 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
6. The sugar to which all other sugars are converted and the one that circulates in the blood to provide major fuel for the body’s cells is a. sucrose. b. fructose. c. glucose. d. maltose. ANS: C Glucose is a monosaccharide considered the basic single sugar in the body’s metabolism. Glucose is the form of sugar circulating in the blood and is the primary fuel for the cells.
DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
7. Carbohydrates are called “quick energy” foods because a. they do not take long to prepare and are readily available. b. the human body can rapidly break them down to yield energy. c. they are abundant in fast foods and can be readily absorbed. d. they can yield more energy than other nutrients. ANS: B Carbohydrates are considered “quick energy” foods because they can readily be metabolized in the body to yield glucose, the main fuel source for the body.
DIF: Cognitive Level: Comprehension REF: 14 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
8. The carbohydrate form in which glucose is stored in the body is a. starch. b. polysaccharide. c. glycogen. d. fructose. ANS: C Glucose is stored in the body as glycogen.
DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
9. Of the following, the best food choices for dietary fiber include a. fruit and fruit juice. b. rice and crackers. c. iceberg lettuce and tomato juice. d. lentils and corn. ANS: D Dietary fiber is found in unrefined and whole plant foods. Of the choices listed, lentils and corn provide the highest amount of dietary fiber.
DIF: Cognitive Level: Application REF: 17 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
10. Types of dietary fiber include a. lactose, galactose, and maltose. b. polysaccharides and polyols. c. starch, ptyalin and glucose d. cellulose, lignin, and noncellulose. ANS: D Dietary fiber is found in plant foods. Plants contain several types of dietary fiber, including cellulose, lignin, and noncellulose polysaccharides.
DIF: Cognitive Level: Knowledge REF: 17-19 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
11. The recommended daily intake of dietary fiber for an adult woman is _____ g/day. a. 15 b. 21 c. 25 d. 30 ANS: C The recommended intake of fiber for men and women aged 50 years and younger is 38 g/day and 25 g/day, respectively.
DIF: Cognitive Level: Knowledge REF: 19 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
12. The health professional is determining the caloric intake for a patient. Her caloric intake from fiber would be a. 3.4 kcal/g. b. 0 kcal/g. c. 4 kcal/g. d. 9 kcal/g. ANS: B Human beings lack the necessary enzymes to digest dietary fiber and so, unlike other carbohydrates, dietary fiber does not provide energy.
DIF: Cognitive Level: Application REF: 17 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation
13. Wavelike contractions of the muscle fibers of the stomach and intestinal walls are called a. segmentation.
b. peristalsis. c. metabolism. d. digestion. ANS: B The mechanical digestive process in the stomach entailing wavelike contractions of the muscle fibers of the stomach wall that mix food particles with gastric secretions is called peristalsis.
DIF: Cognitive Level: Knowledge REF: 24-25 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
14. A basket of fruit contains ripe grapes, apples, and oranges as well as pears and peaches that are not quite ripe. The fruits with the highest amount of simple sugar are the a. pears and apples. b. peaches and oranges. c. grapes and apples. d. peaches and pears. ANS: C Fructose is a simple sugar; ripe fruit contains more fructose than less-ripe fruit.
DIF: Cognitive Level: Application REF: 14 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation
15. An apple contains a type of soluble dietary fiber called a. lignin. b. starch. c. cellulose. d. pectin. ANS: D Pectin is a water-soluble fiber found in many fruits. Cellulose and lignin are insoluble fibers. Starch is another polysaccharide found in grains, legumes, and other vegetables and in small amounts in fruit. Starch does not necessarily contain dietary fiber.
DIF: Cognitive Level: Application REF: 17-18 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
16. Of the following, the food with the lowest carbohydrate content (as a percentage of weight) would be a. orange juice.
b. raisins. c. whole milk. d. dried beans. ANS: C Milk contains the least carbohydrate content (as a percentage of weight); it contains lactose, but the amount is diluted by all the liquid in the milk. Carbohydrates are more concentrated in dried fruits, juices, and starchy vegetables.
DIF: Cognitive Level: Analysis REF: 15-16 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
17. Digestion of the starch component of a peanut butter sandwich begins in the a. mouth. b. stomach. c. small intestine. d. liver. ANS: A The digestion of carbohydrate-rich foods such as starches and sugars begins in the mouth, where the enzyme ptyalin begins to break the starch down into smaller particles.
DIF: Cognitive Level: Knowledge REF: 24 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
18. A negative effect of sugar alcohols is that they a. contain more kilocalories than sugar. b. can cause intoxication. c. promote bacterial disease in the colon. d. may cause diarrhea. ANS: D Excessive amounts of sugar alcohols in food products can cause diarrhea because of the slow digestion of the product.
DIF: Cognitive Level: Comprehension REF: 20 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
19. Once monosaccharides are absorbed into the intestinal bloodstream, they are transported to the a. cells. b. liver. c. heart.
d. brain. ANS: B The monosaccharides glucose, galactose, and fructose are absorbed directly into the portal blood circulation.
DIF: Cognitive Level: Knowledge REF: 26-27 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
20. A client has a goal of increasing fiber intake to 30 grams per day. Current intake reveals the following information: Breakfast intake- 3/4 cup sugary corn popped cereal, 1 cup skim milk, 1 slice white toast, and 1/2 cup orange juice. Lunch- 2 ounces sliced turkey, 1 slice wheat bread, 1 tablespoon mayonnaise, 2 chocolate chip cookies, and 1 cup water. Dinner- 4 ounces beef, 1/2 cup green beans, 3/4 cup instant mashed potatoes with butter, 1 biscuit, and 1 cup skim milk. As the nutrition expert counseling this patient, one appropriate recommendation might be: a. Encourage whole grain breads and cereals in place of white breads and cereals. b. Double the amount of proteins such as turkey and beef and eliminate sugar intake. c. Add 2 tablespoons of omega-3 fatty acid enriched margarine to breads and potatoes. d. No changes are required since adequate fiber intake is present. ANS: A Rationale: The recommended daily fiber intake is 38 grams per day for men. This intake requires consistent use of whole grains, legumes, vegetables and fruits, along with seeds and nuts. Meats and fats such as butter and margarine do not contain fiber.
DIF: Cognitive Level: Analysis REF: 19|27-28 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
21. An example of a food low in carbohydrates is a. low-fat yogurt. b. steak. c. beans. d. potatoes. ANS: B Meats such as beef, poultry, and fish do not contain carbohydrates. Yogurt contains some carbohydrates from the milk and is often sweetened. Starchy vegetables such as beans and potatoes are high in carbohydrates.
DIF: Cognitive Level: Application REF: 22-24 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
22. The major site or organ in the body for metabolic processing of carbohydrates is the a. intestine. b. heart. c. brain. d. liver. ANS: D The liver is the major site for metabolic processing of carbohydrates.
DIF: Cognitive Level: Knowledge REF: 22|26-27 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
23. The digestion of milk yields the monosaccharides a. fructose and glucose. b. galactose and glucose. c. galactose and sucrose. d. glucose and maltose. ANS: B The digestion of milk yields the monosaccharides galactose and glucose from the disaccharide lactose.
DIF: Cognitive Level: Knowledge REF: 15-16 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
24. A food that contains maltose would be a. milk. b. fruit. c. molasses. d. table sugar. ANS: C Maltose is found in molasses.
DIF: Cognitive Level: Application REF: 15-16 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
25. A molecule of glycogen is composed of hundreds of units of a. galactose.
b. glucose. c. glucose, fructose, and galactose. d. disaccharide. ANS: B Glycogen is composed of glucose units.
DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
26. Sufficient dietary carbohydrates prevent excess formation of a. ketones. b. ammonia. c. amino acids. d. water. ANS: A Ketones result from the rapid breakdown of fat. The breakdown of fat occurs when carbohydrate intake is inadequate. Sufficient carbohydrate intake prevents ketosis from occurring.
DIF: Cognitive Level: Knowledge REF: 22 TOP: Nursing Process: Evaluation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
27. The preferred source of energy for the heart muscle is a. glucose. b. glycogen. c. fatty acids. d. amino acids. ANS: C Glycogen is the emergency fuel for the heart, whereas fatty acids are the preferred fuel.
DIF: Cognitive Level: Knowledge REF: 24 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
28. The number of kilocalories from carbohydrates in a baked potato that contains 40 g carbohydrate is _____ kcal. a. 40 b. 80 c. 160
d. 360 ANS: C Carbohydrate contains 4 kcal/g, so 40 g ´ 4 kcal/g = 160 kcal.
DIF: Cognitive Level: Application REF: 21 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation
29. A food that is a good source of fiber is a. oatmeal. b. prune juice. c. salmon. d. cornstarch. ANS: A Plant foods contain the best sources of fiber. Oatmeal is a whole grain cereal and is therefore high in fiber.
DIF: Cognitive Level: Application REF: 18-19|21 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
30. Which of the following carbohydrates provides the fastest source of energy? a. ground beef b. cranberry juice c. whole grain cereal d. milk ANS: B Cranberry juice contains fructose, a single carbohydrate or monosaccharide, which requires no digestion and so is more quickly absorbed than more complex carbohydrates found in whole grains.
DIF: Cognitive Level: Application REF: 15 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
Chapter 2: Carbohydrates Test Bank
MULTIPLE CHOICE
1. Carbohydrates are nutrients that are composed of the elements carbon, hydrogen, and a. oxygen. b. nitrogen. c. water. d. glucose. ANS: A The chemical nature of carbohydrates is carbon, hydrogen, and oxygen.
DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. Carbohydrates play a major role in nutrition because they a. provide a long-term energy store. b. are digested in the stomach. c. help regulate body functions. d. provide the body’s major source of energy. ANS: D Rationale: Carbohydrates are the major source of energy for the body, comprising approximately 50% of total caloric intake.
DIF: Cognitive Level: Application REF: 13 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. Carbohydrates are stored as glycogen in the a. central nervous system and muscles. b. heart and liver. c. small intestine. d. liver and muscles. ANS: D Rationale: Carbohydrates are stored as glycogen in the liver and muscles.
DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. An example of a food that contains a fructose sugar is a. milk. b. honey. c. molasses. d. corn. ANS: B Fructose is a monosaccharide and is the sweetest of the simple sugars. It is primarily found in fruits and honey.
DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. Examples of the simple carbohydrates include a. glucose and galactose. b. sucrose and starch. c. lactose and lignin. d. fructose and glycogen. ANS: A Monosaccharides are the simple sugar units used to build more-complex carbohydrates. The monosaccharides are glucose, galactose, and fructose.
DIF: Cognitive Level: Application REF: 15-16 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
6. The sugar to which all other sugars are converted and the one that circulates in the blood to provide major fuel for the body’s cells is a. sucrose. b. fructose. c. glucose. d. maltose. ANS: C Glucose is a monosaccharide considered the basic single sugar in the body’s metabolism. Glucose is the form of sugar circulating in the blood and is the primary fuel for the cells.
DIF: Cognitive Level: Knowledge REF: 14 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
7. Carbohydrates are called “quick energy” foods because a. they do not take long to prepare and are readily available. b. the human body can rapidly break them down to yield energy. c. they are abundant in fast foods and can be readily absorbed. d. they can yield more energy than other nutrients. ANS: B Carbohydrates are considered “quick energy” foods because they can readily be metabolized in the body to yield glucose, the main fuel source for the body.
DIF: Cognitive Level: Comprehension REF: 14 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
8. The carbohydrate form in which glucose is stored in the body is a. starch. b. polysaccharide. c. glycogen. d. fructose. ANS: C Glucose is stored in the body as glycogen.
DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
9. Of the following, the best food choices for dietary fiber include a. fruit and fruit juice. b. rice and crackers. c. iceberg lettuce and tomato juice. d. lentils and corn. ANS: D Dietary fiber is found in unrefined and whole plant foods. Of the choices listed, lentils and corn provide the highest amount of dietary fiber.
DIF: Cognitive Level: Application REF: 17 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
10. Types of dietary fiber include a. lactose, galactose, and maltose. b. polysaccharides and polyols. c. starch, ptyalin and glucose d. cellulose, lignin, and noncellulose. ANS: D Dietary fiber is found in plant foods. Plants contain several types of dietary fiber, including cellulose, lignin, and noncellulose polysaccharides.
DIF: Cognitive Level: Knowledge REF: 17-19 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
11. The recommended daily intake of dietary fiber for an adult woman is _____ g/day. a. 15 b. 21 c. 25 d. 30 ANS: C The recommended intake of fiber for men and women aged 50 years and younger is 38 g/day and 25 g/day, respectively.
DIF: Cognitive Level: Knowledge REF: 19 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
12. The health professional is determining the caloric intake for a patient. Her caloric intake from fiber would be a. 3.4 kcal/g. b. 0 kcal/g. c. 4 kcal/g. d. 9 kcal/g. ANS: B Human beings lack the necessary enzymes to digest dietary fiber and so, unlike other carbohydrates, dietary fiber does not provide energy.
DIF: Cognitive Level: Application REF: 17 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation
13. Wavelike contractions of the muscle fibers of the stomach and intestinal walls are called a. segmentation.
b. peristalsis. c. metabolism. d. digestion. ANS: B The mechanical digestive process in the stomach entailing wavelike contractions of the muscle fibers of the stomach wall that mix food particles with gastric secretions is called peristalsis.
DIF: Cognitive Level: Knowledge REF: 24-25 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
14. A basket of fruit contains ripe grapes, apples, and oranges as well as pears and peaches that are not quite ripe. The fruits with the highest amount of simple sugar are the a. pears and apples. b. peaches and oranges. c. grapes and apples. d. peaches and pears. ANS: C Fructose is a simple sugar; ripe fruit contains more fructose than less-ripe fruit.
DIF: Cognitive Level: Application REF: 14 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation
15. An apple contains a type of soluble dietary fiber called a. lignin. b. starch. c. cellulose. d. pectin. ANS: D Pectin is a water-soluble fiber found in many fruits. Cellulose and lignin are insoluble fibers. Starch is another polysaccharide found in grains, legumes, and other vegetables and in small amounts in fruit. Starch does not necessarily contain dietary fiber.
DIF: Cognitive Level: Application REF: 17-18 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
16. Of the following, the food with the lowest carbohydrate content (as a percentage of weight) would be a. orange juice.
b. raisins. c. whole milk. d. dried beans. ANS: C Milk contains the least carbohydrate content (as a percentage of weight); it contains lactose, but the amount is diluted by all the liquid in the milk. Carbohydrates are more concentrated in dried fruits, juices, and starchy vegetables.
DIF: Cognitive Level: Analysis REF: 15-16 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
17. Digestion of the starch component of a peanut butter sandwich begins in the a. mouth. b. stomach. c. small intestine. d. liver. ANS: A The digestion of carbohydrate-rich foods such as starches and sugars begins in the mouth, where the enzyme ptyalin begins to break the starch down into smaller particles.
DIF: Cognitive Level: Knowledge REF: 24 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
18. A negative effect of sugar alcohols is that they a. contain more kilocalories than sugar. b. can cause intoxication. c. promote bacterial disease in the colon. d. may cause diarrhea. ANS: D Excessive amounts of sugar alcohols in food products can cause diarrhea because of the slow digestion of the product.
DIF: Cognitive Level: Comprehension REF: 20 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
19. Once monosaccharides are absorbed into the intestinal bloodstream, they are transported to the a. cells. b. liver. c. heart.
d. brain. ANS: B The monosaccharides glucose, galactose, and fructose are absorbed directly into the portal blood circulation.
DIF: Cognitive Level: Knowledge REF: 26-27 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
20. A client has a goal of increasing fiber intake to 30 grams per day. Current intake reveals the following information: Breakfast intake- 3/4 cup sugary corn popped cereal, 1 cup skim milk, 1 slice white toast, and 1/2 cup orange juice. Lunch- 2 ounces sliced turkey, 1 slice wheat bread, 1 tablespoon mayonnaise, 2 chocolate chip cookies, and 1 cup water. Dinner- 4 ounces beef, 1/2 cup green beans, 3/4 cup instant mashed potatoes with butter, 1 biscuit, and 1 cup skim milk. As the nutrition expert counseling this patient, one appropriate recommendation might be: a. Encourage whole grain breads and cereals in place of white breads and cereals. b. Double the amount of proteins such as turkey and beef and eliminate sugar intake. c. Add 2 tablespoons of omega-3 fatty acid enriched margarine to breads and potatoes. d. No changes are required since adequate fiber intake is present. ANS: A Rationale: The recommended daily fiber intake is 38 grams per day for men. This intake requires consistent use of whole grains, legumes, vegetables and fruits, along with seeds and nuts. Meats and fats such as butter and margarine do not contain fiber.
DIF: Cognitive Level: Analysis REF: 19|27-28 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
21. An example of a food low in carbohydrates is a. low-fat yogurt. b. steak. c. beans. d. potatoes. ANS: B Meats such as beef, poultry, and fish do not contain carbohydrates. Yogurt contains some carbohydrates from the milk and is often sweetened. Starchy vegetables such as beans and potatoes are high in carbohydrates.
DIF: Cognitive Level: Application REF: 22-24 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation, Health Promotion and Maintenance
22. The major site or organ in the body for metabolic processing of carbohydrates is the a. intestine. b. heart. c. brain. d. liver. ANS: D The liver is the major site for metabolic processing of carbohydrates.
DIF: Cognitive Level: Knowledge REF: 22|26-27 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
23. The digestion of milk yields the monosaccharides a. fructose and glucose. b. galactose and glucose. c. galactose and sucrose. d. glucose and maltose. ANS: B The digestion of milk yields the monosaccharides galactose and glucose from the disaccharide lactose.
DIF: Cognitive Level: Knowledge REF: 15-16 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
24. A food that contains maltose would be a. milk. b. fruit. c. molasses. d. table sugar. ANS: C Maltose is found in molasses.
DIF: Cognitive Level: Application REF: 15-16 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
25. A molecule of glycogen is composed of hundreds of units of a. galactose.
b. glucose. c. glucose, fructose, and galactose. d. disaccharide. ANS: B Glycogen is composed of glucose units.
DIF: Cognitive Level: Knowledge REF: 17 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
26. Sufficient dietary carbohydrates prevent excess formation of a. ketones. b. ammonia. c. amino acids. d. water. ANS: A Ketones result from the rapid breakdown of fat. The breakdown of fat occurs when carbohydrate intake is inadequate. Sufficient carbohydrate intake prevents ketosis from occurring.
DIF: Cognitive Level: Knowledge REF: 22 TOP: Nursing Process: Evaluation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
27. The preferred source of energy for the heart muscle is a. glucose. b. glycogen. c. fatty acids. d. amino acids. ANS: C Glycogen is the emergency fuel for the heart, whereas fatty acids are the preferred fuel.
DIF: Cognitive Level: Knowledge REF: 24 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
28. The number of kilocalories from carbohydrates in a baked potato that contains 40 g carbohydrate is _____ kcal. a. 40 b. 80 c. 160
d. 360 ANS: C Carbohydrate contains 4 kcal/g, so 40 g ´ 4 kcal/g = 160 kcal.
DIF: Cognitive Level: Application REF: 21 TOP: Nursing Process: Assessment MSC: NCLEX: Physiological Integrity: Physiological Adaptation
29. A food that is a good source of fiber is a. oatmeal. b. prune juice. c. salmon. d. cornstarch. ANS: A Plant foods contain the best sources of fiber. Oatmeal is a whole grain cereal and is therefore high in fiber.
DIF: Cognitive Level: Application REF: 18-19|21 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
30. Which of the following carbohydrates provides the fastest source of energy? a. ground beef b. cranberry juice c. whole grain cereal d. milk ANS: B Cranberry juice contains fructose, a single carbohydrate or monosaccharide, which requires no digestion and so is more quickly absorbed than more complex carbohydrates found in whole grains.
DIF: Cognitive Level: Application REF: 15 TOP: Nursing Process: Implementation MSC: NCLEX: Physiological Integrity: Physiological Adaptation
