Chpter 2 – Plnning Helthy iet
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MULTIPLE CHOICE
- The iet-plnning principle tht provies ll the nutrients, fibre, n energy in mounts sufficient to mintin helth is clle which of the following terms?
.
|
vriety
|
b.
|
equcy
|
c.
|
moertion
|
.
|
kclorie control
|
- Which one of the following series escribes the principle of iet plnning?
.
|
bunnce, B vitmins, kclories, iet control, minerls, n vriety
|
b.
|
bunnce, blnce, conservtive, iversity, moertion, n vitmins
|
c.
|
equcy, bone evelopment, correction, vitmin ensity, mster, n vriety
|
.
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equcy, blnce, kclorie control, nutrient ensity, moertion, n vriety
|
- Which of the following is the most clcium-ense foo?
.
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whole milk
|
b.
|
skim milk
|
c.
|
low-ft milk
|
.
|
cher cheese
|
- Nutrient ense foo is best escribe by which of the following phrses?
.
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It is n expensive foo to purchse
|
b.
|
It is higher in weight reltive to volume
|
c.
|
It provies more nutrients reltive to kclories
|
.
|
It contins mixture of crbohyrte, ft, n protein
|
REF: p. 36, Section 2.1-Principles n Guielines
MSC: Knowlege
- The concept of nutrient ensity is most helpful in chieving which principle of iet plnning?
.
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vriety
|
b.
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blnce
|
c.
|
moertion
|
.
|
kclorie control
|
NS: REF: p. 36, Section 2.1-Principles n Guielines
MSC: Knowlege
- Which of the following vlues is n expression of the nutrient ensity of foo?
.
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0.01 mg iron per kclorie
|
b.
|
0.5 mg iron per serving
|
c.
|
110 kclories per cup
|
.
|
110 kclories per serving
|
NS: REF: p. 36, Section 2.1-Principles n Guielines
MSC: ppliction
- n empty-kclorie foo is one tht contins which of the following quntities?
.
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no kclories
|
b.
|
n bunnce of vitmins but little or no minerls
|
c.
|
n bunnce of minerls but little or no vitmins
|
.
|
energy n little or no protein, vitmins, or minerls
|
NS: REF: p. 36, Section 2.1-Principles n Guielines
MSC: ppliction
- Which of the following foos is n exmple of n empty-kclorie foo?
.
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wter
|
b.
|
potto chips
|
c.
|
celery
|
.
|
sunflower sees
|
NS: REF: p. 36, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Which of the following terms is use to escribe the rnking of foos bse on their nutrient composition?
.
|
nutrient vriety
|
b.
|
nutrient profiling
|
c.
|
foo profiling
|
.
|
foo qulity
|
NS: REF: p. 36, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- ccoring to the principles of Cn’s Foo Guie, one of the fountions of helthful iet shoul consist of which of the following types of foos?
.
|
iry
|
b.
|
fruits
|
c.
|
nutrient-ense foos
|
.
|
mets n lterntives
|
REF: p. 36, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Smuel regulrly selects foos tht re low in soli fts n e sugrs, but he occsionlly trets himself to chocolte chip cookie for essert. Smuel is prcticing which one of the bsic iet-plnning principles?
.
|
nutrient ensity
|
b.
|
moertion
|
c.
|
blnce
|
.
|
vriety
|
NS: REF: p. 36-37, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Proviing enough, but not n excess, of foo is iet-plnning principle known s which of the following?
.
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sfety
|
b.
|
vriety
|
c.
|
moertion
|
.
|
uner-nutrition
|
REF: p. 36-37, Section 2.1-Principles n Guielines
MSC: Knowlege
- When one pplies the principle of vriety in foo plnning, one ensures the benefits of which of the following iet-plnning concepts?
.
|
moertion
|
b.
|
vegetrinism
|
c.
|
nutrient ensity
|
.
|
ilution of hrmful substnces
|
NS: REF: p. 37, Section 2.1-Principles n Guielines
MSC: ppliction
- Which of the following prctices is inconsistent with chieving helthy iet?
.
|
intke of eggs
|
b.
|
intke of nuts
|
c.
|
emphsis on trns-ft
|
.
|
emphsis on low-ft milk proucts
|
REF: p. 38, Section 2.1-Principles n Guielines
MSC: ppliction
- ccoring to Cn's Foo Guie, wht is the recommention for ily consumption of unsturte ft in helthy iet?
.
|
15 - 20 millilitres
|
b.
|
20 - 30 millilitres
|
c.
|
25 - 40 millilitres
|
.
|
30 - 45 millilitres
|
NS: REF: p. 38, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which one of the following is the most importnt wy to quench one's thirst?
.
|
energy rinks
|
b.
|
fruit juice
|
c.
|
milk
|
.
|
wter
|
NS: REF: p. 38, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Wht is the ssessment tool esigne to mesure how well iet meets the recommentions of helthy iet in Cn?
.
|
Helthy Eting Inex
|
b.
|
Supplementl Nutrition ssistnce Progrm
|
c.
|
ietitin’s Comprtive Effectiveness Pln
|
.
|
Eting Well with Cn's Foo Guie
|
NS: REF: p. 38, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following is chrcteristic of Cn’s Foo Guie?
.
|
It plces most foos into one of five groups.
|
b.
|
Its nutrients of gretest concern inclue iron, chromium, n vitmin B12.
|
c.
|
It provies limite flexibility in mel plnning for chilren.
|
.
|
It specifies tht certin quntity of foo be consume from ech group, bse upon energy intke.
|
NS: REF: p. 38, 41, Section 2.2-iet-Plnning Guies
MSC: ppliction
- The consumption of 1800 kclories per y is sufficient to meet the energy nees of which of the following groups?
.
|
most teenge girls ge 17 to 18 yers
|
b.
|
most chilren ge 9 to 13 yers
|
c.
|
most seentry men ge 51 to 70 yers
|
.
|
most seentry women ge 31 to 50 yers
|
NS: REF: p. 39, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which one of the following foos provies 1 serving of legumes?
.
|
175 mL green pes
|
b.
|
175 mL kiney bens
|
c.
|
125 mL penuts
|
.
|
125 mL mshe pottoes
|
NS: REF: p. 39, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- pproximtely how mny kclories more per y re neee by university stuent ge 19 - 20 yers who is ctive compre with her inctive counterprt?
.
|
100 kcl
|
b.
|
150 kcl
|
c.
|
200 kcl
|
.
|
25µg/y0 kcl
|
REF: p. 39, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Wht is the number of gener n ge groupings for teens n ults in the Cn Foo Guie?
.
|
3
|
b.
|
4
|
c.
|
5
|
.
|
6
|
NS: REF: p. 39, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Why is it recommene tht Cnins consume one rk green n one ornge vegetble ily?
.
|
Becuse green vegetbles re high in folte n ornge vegetbles provie vitmin .
|
b.
|
Becuse green vegetbles re high in vitmin C n ornge vegetbles provie clcium.
|
c.
|
Becuse green vegetbles re high in vitmin K n ornge vegetbles provie iron.
|
.
|
Becuse green vegetbles re high in vitmin B12 n ornge vegetbles provie potssium.
|
NS: REF: p. 39, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Popultion groups such s seentry oler men, seentry younger women, n ctive oler women hve ily energy nee (kclories) of pproximtely which of the following mounts?
.
|
1200 kcl
|
b.
|
1500 kcl
|
c.
|
2000 kcl
|
.
|
2700 kcl
|
REF: p. 39, Section 2.3-Foo Lbels
MSC: Knowlege
- Jmie is vegetrin who is trying to pln helthy iet ccoring to Cn’s Foo Guie. Which of the following met lterntives woul be the best nutrient choices for 1 y?
.
|
125 mL pes, 50 g soy cheese, 2 pieces bre
|
b.
|
150 g cheese, ½ sweet potto, 30 mL penut butter
|
c.
|
150 mL blck bens, 30 mL penut butter, 250 mL spinch
|
.
|
125 grms tofu, 2 egg whites, mel replcement br
|
REF: p. 39-42, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Wht 2 importnt nutrients re supplie by the met n lterntive group?
.
|
vitmins n E
|
b.
|
vitmins n C
|
c.
|
protein n clcium
|
.
|
B vitmins n iron
|
NS: REF: p. 40, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following terms is use to escribe non-nutrient compouns foun in plnt-erive foos tht hve biologicl ctivity in the boy?
.
|
biochemicl
|
b.
|
substitute foo
|
c.
|
phytochemicl
|
.
|
imittion foo
|
REF: p. 41, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following foos is n lterntive choice for mets in Cn’s Foo Guie?
.
|
nuts
|
b.
|
bcon
|
c.
|
bke pottoes
|
.
|
sweet pottoes
|
NS: REF: p. 41, Section 2.2-iet-Plnning Guies
MSC: ppliction
- In which of the following foo groups re legumes foun?
.
|
mets
|
b.
|
iry
|
c.
|
fruits
|
.
|
grins
|
NS: REF: p. 41, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- 250 mL of fresh blueberries is bout the size of which of the following items?
.
|
golf bll
|
b.
|
bsebll
|
c.
|
grpefruit
|
.
|
mrshmllow
|
NS: REF: p. 41, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Which one of the following nutrients is especilly importnt for women who coul become pregnnt, re pregnnt, or re brestfeeing?
.
|
vitmin
|
b.
|
clcium
|
c.
|
vitmin C
|
.
|
folte
|
NS: REF: p. 42, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following is mong the recommentions of the Eting Well with Cn's Foo Guie?
.
|
prctice goo foot hygiene
|
b.
|
reuce television viewing time
|
c.
|
reuce computer Internet time
|
.
|
engge in regulr physicl ctivities
|
NS: REF: p. 43, Section 2.1-Principles n Guielines
MSC: Knowlege
- Cn's Foo Guie groups foos primrily ccoring to their nutrient content. How o
Exchnge Lists sort foos?
.
|
By clorie content only.
|
b.
|
By energy-yieling nutrient content.
|
c.
|
By percent ily vlue.
|
.
|
By vitmin content.
|
NS: REF: p. 44, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Foo exchnge systems were originlly evelope for people with which of the following illnesses?
.
|
ibetes
|
b.
|
terminl iseses
|
c.
|
criovsculr isese
|
.
|
life-thretening obesity
|
NS: REF: p. 44, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following is the primry gol of the exchnge list system?
.
|
To provie ssistnce in chieving equcy n kclorie control.
|
b.
|
To provie ssistnce in chieving moertion n equcy.
|
c.
|
To provie ssistnce in chieving blnce n kclorie control.
|
.
|
To provie ssistnce in chieving kclorie control n moertion.
|
NS: REF: p. 44, Section 2.2-iet-Plnning Guies
MSC: ppliction
- In foo exchnge lists, to which group re vocos ssigne?
.
|
ft
|
b.
|
met
|
c.
|
crbohyrte
|
.
|
vegetble
|
NS: REF: p. 44-45, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- The ition of clcium to some ornge juice proucts by foo mnufcturers is most properly terme which of the following?
.
|
nutrient enrichment
|
b.
|
nutrient restortion
|
c.
|
nutrient fortifiction
|
.
|
nutrient minerliztion
|
REF: p. 46, Section 2.2-iet-Plnning Guies
MSC: ppliction
- The “Mix It Up! foo cmpign promotes increse consumption of
.
|
fruits n vegetbles
|
b.
|
fish n skinless poultry
|
c.
|
met n lterntives
|
.
|
non-ft iry proucts
|
NS: REF: p. 46, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which component of the grin is missing from whole-grin flour?
.
|
brn
|
b.
|
husk
|
c.
|
germ
|
.
|
enosperm
|
NS: REF: p. 47, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Refine grin proucts contin only which prt of the grin?
.
|
brn
|
b.
|
husk
|
c.
|
germ
|
.
|
enosperm
|
NS: REF: p. 47, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Which nutrient mkes up most of the enosperm section of grins such s whet n rice?
.
|
ft
|
b.
|
fibre
|
c.
|
strch
|
.
|
protein
|
REF: p. 47, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- The prt of the grin tht remins fter being refine is which of the following?
.
|
brn
|
b.
|
germ
|
c.
|
husk
|
.
|
enosperm
|
NS: REF: p. 47, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following bres hs the highest fibre content?
.
|
white
|
b.
|
refine
|
c.
|
enriche
|
.
|
whole-grin
|
NS: REF: p. 47, Section 2.2-iet-Plnning Guies
MSC: ppliction
- pproximtely wht minimum percentge of ll grins consume by person shoul be whole grins?
.
|
20 percent
|
b.
|
35 percent
|
c.
|
50 percent
|
.
|
100 percent
|
REF: p. 47, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Which one of the following is chrcteristic of n enriche grin prouct?
.
|
It hs ll of the e nutrients liste on the lbel.
|
b.
|
It hs the fibre restore from the refining proceure.
|
c.
|
It hs virtully ll the nutrients restore from refining proceure.
|
.
|
It hs only 4 vitmins n 4 minerls e by the foo mnufcturer.
|
NS: REF: p. 47, 48, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which one is chrcteristic stnr regring the process of the nutrient enrichment of flours in Cn?
.
|
Enriche flours contin clcium n iron.
|
b.
|
Fibre levels must be similr to those in the whole grins.
|
c.
|
Enrichment is not mntory in Cn.
|
.
|
Thimin n riboflvin re e in mounts exceeing their levels in the whole grin.
|
NS: REF: p. 47, 48, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Wht minerl is e to refine flours in the enrichment process?
.
|
iron
|
b.
|
ioine
|
c.
|
clcium
|
.
|
mgnesium
|
NS: REF: p. 48, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following prouct lbels lwys enotes whole-grin prouct?
.
|
multi-grin
|
b.
|
100 percent whet
|
c.
|
whole-whet
|
.
|
stone-groun
|
REF: p. 48, Section 2.2-iet-Plnning Guies
MSC: ppliction
- The mntory enrichment of grin proucts in Cn ws initite in which ece?
.
|
1870s
|
b.
|
1890s
|
c.
|
1970s
|
.
|
1990s
|
REF: p. 48, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which nutrient ws e to the enrichment process in 1998 in orer to help to prevent some birth efects?
.
|
folic ci
|
b.
|
pntothenic ci
|
c.
|
scorbic ci
|
.
|
citric ci
|
NS: REF: p. 48, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following nutrients woul be supplie in much greter mounts from whole-grin bre versus enriche bre?
.
|
zinc
|
b.
|
folte
|
c.
|
riboflvin
|
.
|
thimin
|
NS: REF: p. 48, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which vitmins re e to milk in Cn?
.
|
vitmin C n vitmin E
|
b.
|
vitmin n vitmin
|
c.
|
vitmin n vitmin E
|
.
|
vitmin C n vitmin
|
NS: REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- The most highly fortifie foos on the mrket re which of the following proucts?
.
|
frozen inners
|
b.
|
imittion foos
|
c.
|
enriche bres
|
.
|
brekfst cerels
|
NS: REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Which of the following terms escribes foo tht contins physiologiclly ctive compouns tht provie helth benefits beyon their nutrient contributions?
.
|
imittion foos
|
b.
|
substitute foos
|
c.
|
pseuo foos
|
.
|
functionl foos
|
NS: REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Cooking 220 grm rw stek will reuce the weight (grms) to pproximtely
.
|
125 grms
|
b.
|
150 grms
|
c.
|
170 grms
|
.
|
200 grms
|
REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Texture vegetble protein is usully me from which of the following sources?
.
|
soybens
|
b.
|
corn stlks
|
c.
|
mixture of legumes
|
.
|
cruciferous vegetbles
|
NS: REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Which of the following terms is use to escribe cut of met hving low ft content?
.
|
en
|
b.
|
loin
|
c.
|
prime
|
.
|
choice
|
NS: REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: ppliction
- person must choose his or her milk proucts crefully; otherwise, he or she will consume too much of which of the following two nutrients?
.
|
ft n vitmin
|
b.
|
soium n vitmin
|
c.
|
clcium n vitmin
|
.
|
soium n ft
|
NS: REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Wht term escribes foo tht resembles n substitutes for nother foo but is nutritionlly inferior to it?
.
|
fux foo
|
b.
|
pseuo foo
|
c.
|
imittion foo
|
.
|
foo substitute
|
REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Your frien Josie hs ifficulty in etermining the ccurte portion size of stek when she goes to resturnt. Which one of the following pieces of vice woul you give her regring portion sizes?
.
|
The stek portion shoul be similr to eck of crs.
|
b.
|
The stek portion shoul be similr to C.
|
c.
|
The stek portion shoul be similr to bsebll.
|
.
|
The stek portion shoul be similr to hockey puck.
|
NS: REF: p. 49, Section 2.2-iet-Plnning Guies
MSC: ppliction
- Texture vegetble protein is usully me from which of the following sources?
.
|
soy protein
|
b.
|
fish protein
|
c.
|
ben plus rice proteins
|
.
|
ben plus cheese proteins
|
NS: REF: p. 49, Section 2.4-Vegetrin iets
MSC: Knowlege
- foo scientist is eveloping new n improve cerel br. She consults with you to sk in wht orer the ingreients shoul be liste on the foo lbel. The ingreients re: Sugr: 30 g, Puffe whet: 28 g, ry milk power: 5 g, Re foo colouring: 35 mg, Slt: 2 g. Which is the pproprite orer in which to list these ingreients on the foo lbel?
.
|
sugr, puffe whet, ry milk power, slt, re foo colouring
|
b.
|
re foo colouring, slt, ry milk power, puffe whet, sugr
|
c.
|
ry milk power, puffe whet, re foo colouring, slt, sugr
|
.
|
puffe whet, sugr, ry milk power, slt, re foo colouring
|
NS: REF: p. 50, Section 2.3-Foo Lbels
MSC: ppliction
- foo lbel ingreient list res in the following orer: Whet flour, vegetble shortening, sugr, slt, n cornstrch. Which of those items woul be foun in the smllest mount in the foo?
.
|
slt
|
b.
|
sugr
|
c.
|
cornstrch
|
.
|
whet flour
|
REF: p. 50, Section 2.3-Foo Lbels
MSC: ppliction
- Which of the following beverges is exempt from proviing nutrition fcts lbel?
.
|
ornge juice
|
b.
|
coffee
|
c.
|
wter
|
.
|
energy rinks
|
NS: REF: p. 50, Section 2.3-Foo Lbels
MSC: ppliction
- Which of the following sttements is the most ccurte, regring Cnin foo lbels?
.
|
The term “fresh” cn be use only for rw n moertely processe foo.
|
b.
|
Nutrition lbelling must pper on virtully ll processe s well s fresh foos.
|
c.
|
Resturnt foos must provie nutrient content informtion on the menu.
|
.
|
Nutrition lbelling is not require on foos prouce by smll businesses or proucts prouce n sol in the sme estblishment.
|
NS: REF: p. 50-51, Section 2.3-Foo Lbels
MSC: ppliction
- pproximtely how mny millilitres constitute flui ounce?
.
|
10 mL
|
b.
|
µg/y 20 mL
|
c.
|
30 mL
|
.
|
40 mL
|
REF: p. 51, Section 2.3-Foo Lbels
MSC: Knowlege
- serving size on beverge foo nutrition fcts lbels is which of the following?
.
|
175 millilitres
|
b.
|
250 millilitres
|
c.
|
300 millilitres
|
.
|
355 millilitres
|
NS: REF: p. 51, Section 2.3-Foo Lbels
MSC: ppliction
- pproximtely how mny grms re in n ounce?
.
|
10 g
|
b.
|
20 g
|
c.
|
30 g
|
.
|
40 g
|
REF: p. 51, Section 2.3-Foo Lbels
MSC: Knowlege
- Which one of the following is feture of serving size informtion on foo lbels?
.
|
Serving sizes for soli foos re expresse in only millilitres.
|
b.
|
Smll bgs of iniviully wrppe foo items must contin only one serving.
|
c.
|
Serving sizes on foo lbels re not necessrily the sme s those of Cn's Foo Guie.
|
.
|
For given prouct, the serving size is not the sme, no mtter how lrge the pckge.
|
REF: p. 51, Section 2.3-Foo Lbels
MSC: Knowlege
- Which of the following is chrcteristic of foo serving sizes?
.
|
Serving sizes for most foos hve not yet been estblishe by Helth Cn.
|
b.
|
The serving size for ice crem is 500 mL n the serving size for ll beverges is 375 mL.
|
c.
|
Serving sizes on foo lbels re not lwys the sme s those of the Cn’s Foo Guie.
|
.
|
Serving sizes must be liste in common househol mesures, such s cups, or metric mesures, such s millilitres, but not both.
|
REF: p. 51, Section 2.3-Foo Lbels
MSC: Knowlege
- George t 500mL of lettuce with 30 mL of sl ressing n 85 grms of cooke chicken for his lunch. Clculte the correct number of servings for ech of the three foos liste.
.
|
4 servings of fruit n vegetbles, 1 serving of ft, n 1 1/2 servings of met.
|
b.
|
1 serving of fruit n vegetbles, 1 serving of ft, n 1 serving of met.
|
c.
|
2 servings of fruit n vegetbles, 2 servings of ft n 1 serving of met.
|
.
|
3 servings of fruit n vegetbles, 2 servings of ft n 2 servings of met.
|
REF: p. 51, Section 2.3-Foo Lbels
MSC: ppliction
- ccoring to nutrition lbelling lws, which of the following 2 minerls must be liste on the pckge lbel s percent ily Vlue?
.
|
clcium n iron
|
b.
|
zinc n phosphorus
|
c.
|
fluorie n chlorie
|
.
|
chromium n mgnesium
|
NS: REF: p. 52, Section 2.3-Foo Lbels
MSC: Knowlege
- t minimum, how mny nutrients must be liste on the Nutrition Fcts tble?
.
|
7
|
b.
|
9
|
c.
|
13
|
.
|
15
|
REF: p. 52, Section 2.3-Foo Lbels
MSC: Knowlege
- ccoring to nutrition lbelling regultions, the mounts of which 2 vitmins must be liste on the pckge lbel s percent ily Vlue?
.
|
vitmins n E
|
b.
|
vitmins n C
|
c.
|
thimin n riboflvin
|
.
|
vitmin B6 n nicin
|
NS: REF: p. 52, Section 2.3-Foo Lbels
MSC: Knowlege
- Foo lbels express the nutrient content in reltion to set of stnr vlues known s which of the following esigntions?
.
|
Percent ily Vlue
|
b.
|
CFI Regultions
|
c.
|
Reference ietry Intkes
|
.
|
Recommene ietry Intkes
|
NS: REF: p. 52, Section 2.3-Foo Lbels
MSC: Knowlege
- On foo lbel, the “% ily Vlue” tble compres key nutrients per serving for person consuming how mny kclories ily?
.
|
1500 kcl
|
b.
|
2000 kcl
|
c.
|
2500 kcl
|
.
|
3000 kcl
|
NS: REF: p. 52, Section 2.3-Foo Lbels
MSC: Knowlege
- Which of the following foos qulifies s " goo source" of clcium?
.
|
Cheese with 3% clcium
|
b.
|
Kefir with 14% clcim
|
c.
|
Yogurt with 19% clcium
|
.
|
Ice crem with 27% clcium
|
NS: REF: p. 52, Section 2.3-Foo Lbels
MSC: ppliction
- Which of the following is NOT the sme s ft-free milk?
.
|
skim milk
|
b.
|
less-ft milk
|
c.
|
1 percent milk
|
.
|
reuce- ft milk
|
NS: REF: p. 53, Section 2.2-iet-Plnning Guies
MSC: Knowlege
- Gry hs snwich for lunch. The lbel on the bre pckge inictes the bre is "very high source of fibre." How mny grms of fibre re there in slice of bre tht is consiere to be "very high source of fibre"?
.
|
3
|
b.
|
6
|
c.
|
8
|
.
|
10
|
NS: REF: p. 53, Section 2.3-Foo Lbels
MSC: ppliction
- foo lbel tht vertises the prouct s " source of fibre” is n exmple of which of the following clims?
.
|
nutrient clim
|
b.
|
lite-foo clim
|
c.
|
w weight reuction clim
|
.
|
structure-function clim
|
NS: PTS: 1 REF: 54, Section 2.3-Foo Lbels
MSC: ppliction
- ccoring to Cnin foo lbelling regultions, cler n convincing evience hs been foun for which one of the following helth clims regring nutrition n isese or conitions?
.
|
sugr n ibetes
|
b.
|
soium n hypertension
|
c.
|
sugr n hyperctivity
|
.
|
stress n wter
|
NS: REF: p. 54, Section 2.3-Foo Lbels
MSC: Knowlege
- Which of the following is chrcteristic of structure-function clims on foo lbels?
.
|
Non-fermentble crbohyrtes my help to reuce entl cvities.
|
b.
|
Consumption of green te helps to protect bloo lipis from oxition.
|
c.
|
Iron is the only fctor in re bloo cell formtion.
|
.
|
Stisfy your thirst with wter.
|
NS: REF: p. 54, Section 2.3-Foo Lbels
MSC: ppliction
- Lbelling lws in Cn mnte tht ingreients re liste in which one of the following orers:
.
|
In escening orer of preominnce by the number of clories in the prouct.
|
b.
|
In escening orer ccoring to the nutritionl clim on the lbel.
|
c.
|
In scening orer ccoring to the content in the prouct.
|
.
|
In escening orer of preominnce by the weight.
|
NS: REF: p. 54, Section 2.3-Foo Lbels
MSC: Knowlege
- Greg is trying to ecie which brn of cerel to buy, but he is somewht confuse by the helth clims. Which of the following represents the highest level of significnt scientific greement?
.
|
“Promotes helthy hert”
|
b.
|
“This cerel supports hert helth”
|
c.
|
“This prouct contins whole grins which hve been proven to reuce the risk of hert isese n certin cncers”
|
.
|
“Very limite n preliminry scientific reserch suggests this prouct cn reuce risk for cncers, Helth Cn conclues tht there is little scientific evience supporting this clim”
|
REF: p. 54, 55, Section 2.3-Foo Lbels
MSC: ppliction
- ccoring to Eting Well with Cn's Foo Guie, how mny minutes of moerte-to vigorous intensity exercise shoul n ult engge in ech week?
.
|
60
|
b.
|
90
|
c.
|
120
|
.
|
150
|
NS: REF: p. 55, Section 2.3-Foo Lbels
MSC: Knowlege
- Which of the following foos re llowe in the iet of lcto-vegetrin?
.
|
plnt foos only
|
b.
|
eggs n plnt foos only
|
c.
|
met, eggs, n plnt foos only
|
.
|
milk proucts n plnt foos only
|
NS: REF: p. 57, Section 2.4-Vegetrin iets
MSC: ppliction
- Tempeh is me from which of the following plnt sources?
.
|
soybens
|
b.
|
ny legume
|
c.
|
fermente lefy vegetbles
|
.
|
fermente yellow vegetbles
|
NS: REF: p. 57, Section 2.4-Vegetrin iets
MSC: Knowlege
- Which of the following ingreients foun on foo lbel is source of protein?
.
|
BHT
|
b.
|
tofu
|
c.
|
corn strch
|
.
|
iglyceries
|
NS: REF: p. 57, Section 2.4-Vegetrin iets
MSC: ppliction
- Which one of the following is ocumente benefit for people following vegetrin iet?
.
|
lower boy weights
|
b.
|
lower rtes of nemi
|
c.
|
lower hunger rtes
|
.
|
lower inciences of stress
|
NS: REF: p. 57, 58, Section 2.4-Vegetrin iets
MSC: ppliction
- Which of the following is n vntge of vegn vegetrin iet?
.
|
Ft intke is lower
|
b.
|
Fibre intke is lower
|
c.
|
Vitmin B12 intke is higher
|
.
|
Intkes of vitmin n clcium re higher
|
NS: REF: p. 57, 61, Section 2.4-Vegetrin iets
MSC: ppliction
- In vegetrins, the R is higher for which of the following nutrients?
.
|
iron
|
b.
|
folte
|
c.
|
clcium
|
.
|
vitmin
|
NS: REF: p. 59, Section 2.4-Vegetrin iets
MSC: Knowlege
- Which of the following is non-iry source of clcium for vegetrins?
.
|
broccoli
|
b.
|
sunflower sees
|
c.
|
pricots
|
.
|
whole-grin bre
|
NS: REF: p. 59, 60, Section 2.4-Vegetrin iets
MSC: ppliction
- Which of the following helth concerns my rise if vegetrin consumes n inequte mount of vitmin B12?
.
|
kiney stones
|
b.
|
ry skin
|
c.
|
loss of vision
|
.
|
high bloo pressure
|
REF: p. 60, Section 2.4-Vegetrin iets
MSC: Knowlege
- Which one of the following is typicl chrcteristic of vegetrins?
.
|
They re no less iron eficient thn re omnivores.
|
b.
|
Their zinc bsorption is efficient ue to their high soy intke.
|
c.
|
They re t risk for ioine eficiency.
|
.
|
Their nee for clcium cn be met, in lrge prt, from enriche soymilk, brekfst cerels, n fortifie juices.
|
NS: REF: p. 60, Section 2.4-Vegetrin iets
MSC: Knowlege
- Which of the following is permitte on mcrobiotic iet?
.
|
bunnt mounts of iry
|
b.
|
smll mounts of sees
|
c.
|
smll mounts of legumes
|
.
|
bunnt mounts of fish
|
NS: REF: p. 61, Section 2.4-Vegetrin iets
MSC: ppliction
MTCHING
.
|
Soium-free
|
b.
|
40
|
c.
|
45
|
.
|
125 mL
|
e.
|
125 mL
|
f.
|
CFI
|
g.
|
Brn
|
h.
|
Iron
|
i.
|
Chpti
|
j.
|
Soybens
|
k.
|
Green pes
|
l.
|
Blnce
|
m.
|
Vitmin B12
|
n.
|
Vitmin
|
o.
|
Enosperm
|
p.
|
Nutrient ensity
|
q.
|
Soium n hypertension
|
r.
|
ntioxints n hert isese
|
s.
|
Mrgrine contining plnt sterols
|
t.
|
Ornge juice contining e clcium
|
- The principle of consuming number of foos in proportion to ech other
- The principle of recognizing tht foo hs more iron thn nother foo when expresse per kclorie
- Serving size of rice in the Foo Guie
- Serving size of rice on foo lbel
- Mximum number of mL of ft recommene ily
- Exmple of n ethnic grin
- Exmple of fortifie foo
- Prt of grin richest in fibre
- Prt of grin contining most of the strch
- Nutrient e in grin enrichment process
- Legume belonging to the strch ctegory of exchnge lists
- Commonly use to mke texture vegetble protein
- Exmple of functionl foo
- Nutrient commonly e in cow’s milk fortifiction process
- Orgniztion tht regultes foo lbelling
- Less thn 5 mg soium/serving
- Grms of ft supplie by 1200-kclorie iet tht is 30 percent ft
- Relible helth clim llowe on foo lbels
- Helth clim NOT llowe on foo lbels without isclimer
- Nutrient commonly e in soymilk fortifiction process
- NS: L REF: p. 35-36
- NS: P REF: p. 36
- NS: REF: p. 41
- NS: E REF: p. 41
- REF: p. 42
- NS: I REF: p. 44
- NS: T REF: p. 46
- NS: G REF: p. 47
- NS: O REF: p. 47
- NS: H REF: p. 48
- NS: K REF: p. 49
- NS: J REF: p. 49
- NS: S REF: p. 49
- NS: N REF: p. 49
- NS: F REF: p. 50
- NS: REF: p. 53
- NS: REF: p. 53
- NS: Q REF: p. 54
- NS: R REF: p. 54
- NS: M REF: p. 60
ESSY
- List n iscuss the significnce of 6 iet-plnning principles.
NS:
nswers will vry.
REF: p. 35 – 37
- Wht is ment by the term “nutrient-ense foo”? Give 3 exmples ech of foos with high nutrient ensity n low nutrient ensity.
NS:
nswers will vry.
REF: p. 36
- Consier the following menu from the point of view of the Cn’s Foo Guie.
Brekfst
|
Lunch
|
Supper
| |||
2
|
eggs
|
2 oz
|
tun fish
|
3 oz
|
hmburger met
|
1 tsp
|
mrgrine
|
lettuce
|
1 oz
|
cheese
| |
2
|
slices enriche white bre
|
1 tbsp
|
myonnise
|
1/2 c
|
cooke rice
|
1c
|
whole milk
|
2
|
slices enriche white bre
|
1/2 c
|
crrots
|
coffee
|
1
|
pple
|
coffee
| ||
- Which of the following escribes the nutritionl vlue in this menu?
- oes it meet the ily requirements of Eting Well with Cn's Foo Guie for n ult mle of 19 - 50 yers of ge?
NS:
nswers will vry.
REF: p. 39-42
- List the 4 foo groups n escribe how foos re clssifie in Cn’s Foo Guie. Wht re the vntges n isvntges of the pln?
NS:
nswers will vry.
REF: p. 39-45
- iscuss the isvntges inherent in using Cn’s Foo Guie.
NS:
nswers will vry.
REF: p. 39-45
- iscuss the mening, significnce, n utility of Eting Well with Cn's Foo Guie s n euctionl tool.
NS:
nswers will vry.
REF: p. 38-49
- Ientify n iscuss the concepts outline in the ietry Guince for Cnins.
NS:
nswers will vry.
REF: p. 39 - 49
- Why o ietry guielines inclue recommentions for physicl ctivity?
NS:
nswers will vry.
REF: p. 41
- If person hs ifficulty in clculting n ccurte mesurement of foo, wht prcticl objects cn he or she use to help him/her to ientify n ccurte estimte of serving size? iscuss.
NS:
nswers will vry.
REF: p. 41
- iscuss wys in which ietry guielines cn be pplie to ethnic iets.
NS:
nswers will vry.
REF: p. 42 – 44
- iscuss the relevnce of the online interctive tool, My Foo Guie.
NS:
nswers will vry.
REF: p. 43
- iscuss the Cn's Foo Guie for First Ntions, Inuit n Metis popultions.
NS:
nswers will vry.
REF: p. 43
- Wht is the origin of foo exchnge lists? How re they best utilize?
NS:
nswers will vry.
REF: p. 44-45
- Provie exmples n iscuss the importnce of the 5 subgroups of the vegetbles foo group.
NS:
nswers will vry.
REF: p. 46
- Why is it importnt to et vegetbles of vrious colours rther thn restrict intke to just few?
NS:
nswers will vry.
REF: p. 46
- iscuss the mening n significnce of foos tht re refine, enriche, fortifie, or whole-grin.
NS:
nswers will vry.
REF: p. 46-48
- iscuss the benefits n limittions of the Cnin grin enrichment legisltion.
NS:
nswers will vry.
REF: p. 46 – 48
- Why re legumes clssifie s met lterntive?
NS:
nswers will vry.
REF: p. 49
- When prepring met, fish, n poultry, wht steps cn be tken to reuce the contribution of ft kclories?
NS:
nswers will vry.
REF: p. 49
- List the gencies responsible for lbelling regultions in Cn.
NS:
nswers will vry.
REF: p. 50
- escribe the mjor spects of nutrition lbelling regultions. List the informtion tht must be isplye on foo lbels.
NS:
nswers will vry.
REF: p. 50 - 52
- Why o foo lbel serving sizes often confuse consumers?
NS:
nswers will vry.
REF: p. 51
- List the 13 nutrients tht must be foun on Cnin Nutrition Fcts tble.
NS:
nswers will vry.
REF: p. 51-52
- Clculte set of personl ily Vlues for someone with 3000-kclorie iet.
NS:
nswers will vry.
REF: p. 53
- Wht is structure-function clim? Give 4 exmples.
NS:
nswers will vry.
REF: p. 54
- iscuss the regultions for nutrient clims n helth clims on foo lbels.
NS:
nswers will vry.
REF: p. 54 - 55
- List resons tht people become vegetrins.
NS:
nswers will vry.
REF: p. 57
- Explin the concepts n ietry prctices ssocite with the mcrobiotic iet.
NS:
nswers will vry.
REF: p. 57
- iscuss the benefits n verse effects of regulrly consuming soy proucts.
NS:
nswers will vry.
REF: p. 57 – 59
- List the vntges of vegetrin iet. Wht nutrient requirements re more ifficult to meet on this iet, n wht precutions re neee to prevent insufficient intkes in the chil, in the ult, n in the pregnnt womn?
NS:
nswers will vry.
REF: p. 57 - 61
- How cn vegetrins conform to the principles of Cn's Foo Guie?
NS:
nswers will vry.
REF: p. 58 - 61
- evelop moifie, one y menu for vegetrin n for vegn using Cn's Foo Guie.
NS:
nswers will vry.
REF: p. 58 - 61
- iscuss the equcy of iron, zinc, n clcium nutrition in vegetrins.
NS:
nswers will vry.
REF: p. 59
- iscuss the equcy of vitmin n vitmin B12 nutrition in vegetrins.
NS:
nswers will vry.
REF: p. 60
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