Chapter 2--Assessing Nutritional Status and Guidelines for...

Chapter 2--Assessing Nutritional Status and Guidelines forDietary Planning

Student: ___________________________________________________________________________

1. Undernutrition and overnutrition are both examples of

A. malnutrition.B. nutritional deficiency.C. nutritional toxicity.D. inadequacy.

2. A person who does not consume an adequate amount of dairy products is found to be deficient incalcium. This is an example of which type of malnutrition?

A. combination-state malnutritionB. primary malnutritionC. secondary malnutritionD. protein malnutrition

3. Height and weight are examples of which types of measurements?

A. anthropometricB. biochemicalC. clinicalD. dietary

4. The sum of lean mass (protein), body fat, water and bone mass is the definition of ____.

A. body weightB. body heightC. body compositionD. body mass index

5. A female college student who weighs 110 lbs would weigh ____ kilograms.

A. 43 kgB. 45 kgC. 50 kgD. 55 kg

6. A blood glucose level would be an example of which of the following measures?


7. Which of the following would be considered a symptom?

A. loss of appetiteB. swollen anklesC. skin rashD. difficulty breathing

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Full file at http://testbank360.eu/test-bank-nutritional-sciences-1st-edition-mcguire

8. Clinical assessment to determine a person's nutritional status would include which of the following?

A. height and weightB. blood and/or urine sampleC. diet historyD. medical history

9. A ____ is a retrospective dietary assessment method which asks a person to quantify how much and howoften they eat or drink a specific food over a period of time.

A. 7-day diet recordB. 24-hour recallC. diet historyD. food frequency questionnaire

10. Which method of assessing dietary intake is the "gold standard" or most accurate method?


11. The ____ is an umbrella term used to describe a set of four groups of values: EARs, RDAs, AIs, andULs.

A. Daily Reference Intakes (DRIs)B. Dietary Reference Intakes (DRIs)C. Reference Daily Intakes (RDIs)D. Reference Dietary Intakes (RDIs)

12. What were the first dietary standards published in 1943 by the National Academy of Sciences called?

A. Reference Daily Intakes (RDIs)B. Reference Dietary Intakes (RDIs)C. Recommended Dietary Allowances (RDAs)D. Recommended Daily Allowances (RDAs)

13. A nutritional ____ is the amount of a nutrient that must be consumed to prevent deficiencies:

A. needB. requirementC. adequacyD. intake

14. The ____ for a particular nutrient is the intake value thought to meet the requirement of half the healthyindividuals of the same gender who are in a particular stage of life.

A. Estimated Average Requirement (EAR)B. Recommended Dietary Allowance (RDA)C. Recommended Daily Allowance (RDA)D. Adequate Intake Level (AI)

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15. The ____ for a particular nutrient is the daily dietary intake level considered sufficient to meet thenutrient requirements of nearly all healthy individuals (about 97%) of the same gender who are in aparticular stage of life.

A. Estimated Average Requirement (EAR)B. Tolerable Upper Intake Level (UL)C. Adequate Intake (AI)D. Recommended Dietary Allowance (RDA)

16. The ____ provide limits for those who take supplements or consume large amounts of fortified foods.

A. Estimated Average Requirements (EARs)B. Tolerable Upper Intake Levels (ULs)C. Adequate Intakes (AIs)D. Recommended Dietary Allowances (RDAs)

17. What is the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates?

A. 40-60%B. 45-60%C. 45-65%D. 50-65%

18. Which organization publishes both the Dietary Guidelines for Americans and the MyPyramid foodguidance system?

A. United States Department of Agriculture (USDA)B. Food and Drug Administration (FDA)C. World Health Organization (WHO)D. American Dietetic Association (ADA)

19. The Dietary Guidelines for Americans emphasize four important concepts: variety, balance, moderationand ____.

A. nutrient densityB. proportionalityC. kcalorie restrictionD. consistency

20. Which one of the following food items is the most nutrient dense?

A. skim milkB. 1% milkC. 2% milkD. whole milk

21. Which one of the following food items would have the highest nutrient density for vitamin A?

A. appleB. orangeC. lettuceD. carrot

22. Which one of the following food items would have the highest nutrient density for calcium?

A. broccoliB. orange juiceC. sorbetD. milkshake

3


23. Moderate alcohol consumption is defined as:

A. 1-2 drinks each day.B. 2-3 drinks each day.C. 1-2 drinks every other day.D. weekend drinking only.

24. The U.S. Department of Health and Human Services developed a set of overall health objectives for thenation. What is this document called?

A. Dietary Guidelines for Americans 2005B. Healthy People 2010C. Healthy Nation 2010D. Surgeon General's Report 2005

25. The regulation of nutrition labeling for foods was established by in 1973 by the ____.

A. USDAB. FDAC. HHSD. WHO

26. Based on a reference diet of 2000 Calories, what percentage of the daily value (%DV) for CHO isprovided by one serving of macaroni and cheese that contains 50 grams of CHO per serving?

A. 12B. 15C. 17D. 20

27. What reference values were created specifically for the Nutrition Facts label to give consumers abenchmark with which to compare nutrients?

A. Reference Values (RV)B. Recommended Values (RV)C. Daily Values (DV)D. Dietary Values (DV)

28. A BMI of 23 is considered:

A. underweight.B. adequate weight.C. overweight.D. obese.

29. Jodi's nutritional intake for one day revealed the following: 2010 kcalories, 90 g of fat, 80 g protein, and220 g of carbohydrate. Jodi's fat intake is:

A. 30% of total kcalories.B. 35% of total kcalories.C. 40% of total kcalories.D. 45% of total kcalories.

30. Which one of the following foods would supply the best source of iron?

A. lean meatB. milkC. breadD. fruit

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31. Which one of the following foods would supply the best source of fiber?

A. pearB. iceberg lettuceC. hamburgerD. dinner roll

32. Over consumption of a nutrient resulting in dangerous affects is called:

A. overload.B. obesity.C. nutritional excess.D. nutritional toxicity.

33. Measurements or estimates of physical aspects of the body such as body composition are categorized as____ measurements.


34. Which of the following is an anthropometric measurement of body fatness?

A. skinfold thicknessB. body mass indexC. mid-arm muscle circumferenceD. body weight

35. Which diet planning concept emphasizes eating different types of food each day?

A. balanceB. moderationC. varietyD. nutrient density

36. A health claim that can legally be included on a food's packaging to describe a specific, scientificallysupported health benefit is called a (an) ____ claim.

A. nutrient contentB. healthC. unqualified healthD. qualified health

37. Which one of the following physical activity factors for men and/or women is the factor for a sedentaryphysical activity?

A. 1.0B. 1.11C. 1.25D. 1.48

38. Based on the recommendations of the USDA's MyPyramid food guidance system, what amount of dairyproducts should be consumed per day?

A. 1-2 cupsB. 2-3 cupsC. 3-4 cupsD. 4-5 cups

5


39. In order for a food item to claim that it is "Reduced Calorie," it must contain ____% fewer calories perserving compared to a regular product.

A. 25B. 30C. 45D. 50

40. A food product that claims to be "low in fat" must contain:

A. 1 g fat or less per serving.B. 3 g fat or less per serving.C. 5 g fat or less per serving.D. 7 g fat or less per serving.

41. Mrs. Jones is recovering from gastric bypass surgery, and as a result has become deficient in a number ofnutrients. Which type of malnutrition is Mr. Jones experiencing?

A. primaryB. secondaryC. post-surgicalD. multiple state

42. "Skin and bone appearance" should be noted as part of which nutritional status assessment measure?


43. The assessment of bone mineral content and bone mineral density using the dual-energy x-rayabsorptiometer (DEXA or DXA) would be considered a (an) ____ measure.


44. An example of a prospective method of dietary assessment would be:

A. 24-hour recall.B. food frequency questionnaire.C. diet history.D. 3-day diet record.

45. Which agency established the Dietary Reference Intakes (DRIs) for macronutrients?

A. United States Department of Agriculture (USDA)B. Institute of Medicine (IM)C. Food and Drug Administration (FDA)D. Health and Human Services Organization (HHSO)

46. The RDAs were designed primarily to:

A. prevent nutrient deficiencies.B. reduce risk of chronic disease.C. correct nutrient deficiencies.D. prevent overnutrition.

6


47. The EARs are very useful in research settings for evaluation of whether a group of people is likely to beconsuming adequate amounts of a nutrient. Therefore, it is ____ to use the EAR values as recommendedgoals for dietary intake of individuals.

A. appropriateB. inappropriateC. recommendedD. required

48. ____ are meant to be used as nutrient intake goals for individuals, because they were based onexperimentally documented intake levels of a nutrient that seemed to maintain adequate nutritional statusin healthy people.

A. Estimated Average Requirements (EARs)B. Recommended Dietary Allowances (RDAs)C. Adequate Intakes (AIs)D. Estimated Energy Requirements (EERs)

49. If one's intake of a nutrient is between the EAR and the RDA, then it:

A. could be reduced.B. should probably be increased.C. is adequate.D. is more than adequate.

50. If intake of a nutrient in the diet falls below the AI, then:

A. more information is needed to determine the adequacy of diet.B. the diet is inadequate.C. the diet is poor.D. the diet is probably adequate.

51. When did the USDA publish its first set of nutritional recommendations for Americans?

A. 1849B. 1894C. 1943D. 1961

52. The relative amount of kcalories obtained from each of the food groups refers to proportionality or____.

A. balanceB. varietyC. moderationD. nutrient density

53. What is the slogan of the MyPyramid food guidance system?

A. "Step Up to Good Nutrition."B. "Steps to Good Nutrition."C. "Step Up to Health."D. "Steps to a Healthier You."

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54. What color band represents dairy products on the MyPyramid food guidance system?

A. redB. blueC. yellowD. green

55. The MyPyramid guide recommends that we choose food in approximate proportion to the base widths ofthe bands. Which one of the following food groups should we consume the least from?

A. dairyB. meat and beansC. fruitsD. oils

56. On a food label, the product's ingredient contents are listed:

A. in alphabetical order.B. from most abundant to least abundant ingredient by volume.C. from most abundant to least abundant ingredient by weight.D. from least abundant to most abundant ingredient by volume.

57. Which of the following nutrients has been the most recent addition to the Nutrition Facts panel?

A. dietary fiberB. cholesterolC. saturated fatD. trans fat

58. Based on the 2005 U.S. Dietary Guidelines, if you were consuming a 2000-kcalorie diet, what is themaximum number of grams of saturated fat you should consume per day?

A. 10B. 15C. 20D. 25

59. At breakfast you consumed 1 cup of orange juice, half of a grapefruit, one fried egg, 2 slices of toastwith 1 tsp. of margarine, and 1 cup of coffee with 1 ounce of milk and 2 tsp. sugar added. How manyserving equivalents from the fruit group did you consume?

A. 1B. 1.5C. 2D. 2.5

60. If you ate a large bowl (~1.5 cups) of a bran flakes with raisins cereal and one serving (1 cup) isequivalent to 190 Calories, how may Calories did you consume from the cereal?

A. 190 CaloriesB. 270 CaloriesC. 285 CaloriesD. 380 Calories

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61. If you drank a 20-ounce bottle of soda and the serving size is 8 ounces, how many servings would youhave consumed?

A. 2B. 2.5C. 3D. 3.5

62. A 20-ounce bottle of soda would contain how many grams of carbohydrate based on the followinginformation: 30 grams sugar per 8 oz. serving?

A. 30 gramsB. 45 gramsC. 60 gramsD. 75 grams

63. If the results of a nutritional analysis revealed an inadequate intake of calcium, vitamin D, and protein,which one of the following food groups would help correct this situation?

A. grainsB. meat and beansC. dairyD. vegetables

64. ____ are statements concerning less well-established health benefits that have been ascribed to aparticular food or food component.

A. Qualified health claimsB. Unqualified health claimsC. Nutrient content claimsD. Nutritional benefit claims

65. Which of the following represent recommended intakes of nutrients based specifically on a 2,000 and2,500 kcalorie diet?

A. RDIB. DRIC. DVD. RDA

66. Your client is 5'8" tall and weighs 165 pounds. His BMI is:

A. 19.B. 27.C. 25.D. 28.

67. A physical examination during nutritional assessment is considered

A. anthropometric measurement.B. biochemical assessment.C. clinical assessment.D. dietary assessment.

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68. As a registered dietician, you want to better understand the typical eating patterns of your client.Therefore, you plan to do a:

A. 24-hour recall.B. food frequency questionnaire.C. dietary record.D. physical exam.

69. Only 50% of healthy individuals will have their physiological needs met at this level of intake.

A. EARB. RDAC. AID. UL

70. As part of a comprehensive assessment in your dietetics private practice, you calculated the energy needsof your physically active, 40-year-old male client. He is 5'8" tall and weighs 165 pounds. His daily needsare approximately ____ kcal.

A. 2200B. 2050C. 1800D. 2900

71. Nutritional status assessment includes:

A. dietary assessment.B. clinical assessment.C. biochemical and anthropometric assessment.D. a and bE. all of the above

72. A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. She isconsuming less than the EAR for nutrient x. Her intake for that nutrient is:

A. probably inadequate.B. possibly inadequate.C. probably adequate.D. more than adequate.E. none of the above

73. A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. She isconsuming less than the AI for nutrient x. Her intake for that nutrient is:


74. A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. She isconsuming less than the RDA for nutrient x. Her intake for that nutrient is:


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75. A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. She isconsuming more than the RDA, yet less than the UL, for nutrient x. Her intake for that nutrient is:


76. Energy requirements for individuals are influenced by

A. age and gender.B. weight and height.C. level of physical activity.D. a and bE. all of the above

77. Keeping to a healthful diet includes:

A. variety.B. balance.C. moderation.D. a and cE. all of the above

78. You want to choose the most nutrient-dense food to improve your vitamin C intake. You are decidingbetween cup of fresh orange juice (84 kcal, 93 mg vitamin C), 1 cup of fresh pink grapefruit juice (96

kcal, 94 mg of vitamin C), and 1 cup canned apple juice (117 kcal, 2 mg vitamin C). Which is the bestchoice?

A. orange juiceB. grapefruit juiceC. apple juiceD. all are equal

79. Suppose you are a registered dietician working for a food manufacturer. The label that you are workingon for a new product should include the:

A. product picture.B. product name and place of business.C. product net weight and ingredient content.D. a and bE. b and c

80. You want to select a cereal that has less than 150 kcal per serving and at least 5 grams of dietary fiber.Therefore, you refer to the:

A. product ingredient list.B. product code.C. Nutrition Facts panel.D. a and b

81. Taking megasupplements of essential vitamins is vital for maintaining health and adequate nutritionalstatus.

True False

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82. A thinner skinfold thickness indicates fewer stores of subcutaneous fat.

True False

83. The Recommended Dietary Allowance is an umbrella term of dietary intake standards for the U.S. andCanada.

True False

84. The EAR and UL are used to examine the likelihood of dietary excess and adequacy, respectively.

True False

85. The RDAs are derived from AIs.

True False

86. Tolerable Upper Intake Levels were developed to decrease risk of adverse health effects from inadequateintakes of a nutrient.

True False

87. Dietary intake goals for a nutrient with an RDA and UL should be set at the RDA, but less than the UL.

True False

88. MyPyramid translates into practice the USDA 2005 Dietary Guidelines for Americans.

True False

89. The 2005 Dietary Guidelines for Americans forbid consumption of alcohol.

True False

90. According to the Dietary Guidelines for Americans, fruit, and vegetable, and whole grain intake shouldbe increased, while nonfat or low-fat milk and milk products should be decreased.

True False

91. Regarding calcium, ice cream is less nutrient dense than skim milk.

True False

92. In MyPyramid, grains are the foundation of the pyramid.

True False

93. Dairy products are significant sources of calcium, potassium, vitamins, and protein.

True False

94. The MyPyramid website allows visitors to access personalized dietary recommendations.

True False

95. Healthy People 2010, a set of overall health objectives for the U.S., is designed to increase quality andyears of healthy life and to eliminate health disparities among different segments of the population.

True False

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96. A company name and address is mandatory for all food labels.

True False

97. Raw meat products need to include handling instructions on labels.

True False

98. The Nutrition Facts panel was developed by the USDA.

True False

99. Serving sizes are included on the Nutrition Facts panel so that nutrient contents of similar foods can becompared.

True False

100.The FDA has approved wording for specific nutrient claims, including "light," "sugar free," and "lowfat."

True False

101.

1. EER Recommendations concerning the distribution orpercentages of energy from each of the macronutrient

classes.

____

2. UL Nutrient intake of healthy populations that appears tosupport adequate nutritional status set as goals of dietary

assessment and planning when RDAs cannot beestablished.

____

3. EAR A set of four types of nutrient intake referencestandards used to assess and plan dietary intake.

____

4. AMDR The amount of a nutrient that meets the physiologicalrequirements of half (50%) the healthy population of

similar individuals.

____

5. AI Average energy intake required to maintain energybalance in healthy individuals based on sex, age,

physical activity level, weight, and height.

____

6. nutrientrequirement

The lowest chronic intake level of a nutrient thatsupports a defined level of nutritional status in a

particular individual.

____

7. RDA The average chronic intake level of a nutrientthought to meet the nutrient requirements of nearly all

(97%) healthy people in a particular physiological stateand age.

____

8. DRI The highest level of chronic intake of a nutrientthought to be not detrimental to health.

____

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102.How does nutritional adequacy impact a person's nutritional status?

103.What are the advantages and disadvantages of the various anthropometric measurements currentlyavailable to assess nutritional status?

104.What basic techniques and tips would you include in the directions for compiling a diet record to ensurethat the returned diet record was accurate and complete and adequately represented the food andbeverages consumed?

105.You've just completed a 3-day nutrient intake analysis utilizing a nutritional analysis software program.Your analysis shows that you meet >90% of the requirement for most nutrients. What reference valueswere used to determine percentage of nutrients consumed, and how were the reference valuesdetermined?

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106.Discuss the nine key recommendations outlined in the 2005 Dietary Guidelines for Americans andexplain how this version differs from previous versions.

107.What specific dietary modifications would you suggest to someone who wanted to reduce their overallkcalorie intake by replacing high-fat, high-sugar snack choices with fruits and vegetables?

108.What does the term "discretionary calorie allowance" mean, and how does it apply when consuming ahealthful diet based on the MyPyramid food guidance system?

109.Describe in detail how to use the new MyPyramid plan released by the USDA.

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110.Compare and contrast the recent release of USDA's MyPyramid with the previous version of the USDAFood Guide Pyramid.

111.For most packaged foods with more than one ingredient, what does FDA require be included on a foodlabel?

112.How were the Daily Values (DV) created as reference values on the Nutrition Facts panel?

113.What is Percent Daily Value (%DV), and how is it used on the Nutrition Facts panel?

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114.Calculate your kcalorie needs based on the Estimated Energy Requirement (EER) equation provided inthis chapter. Then calculate your Daily Values (based on the kcalorie needs you just calculated). How doyour results compare to a reference individual requiring 2,000 or 2,500 kcal daily as detailed on theNutrition Facts label?

115.What tools would you recommend to the consumer to help them choose foods to meet their nutritionalneeds?

116.How could you determine if you were consuming enough, but not too much, of all the requirednutrients?

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117.Figure Identification

Which DRI values do the arrows in the figure represent?

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Chapter 2--Assessing Nutritional Status and Guidelines forDietary Planning Key

1. Undernutrition and overnutrition are both examples of

A. malnutrition.B. nutritional deficiency.C. nutritional toxicity.D. inadequacy.

2. A person who does not consume an adequate amount of dairy products is found to be deficient incalcium. This is an example of which type of malnutrition?

A. combination-state malnutritionB. primary malnutritionC. secondary malnutritionD. protein malnutrition

3. Height and weight are examples of which types of measurements?


4. The sum of lean mass (protein), body fat, water and bone mass is the definition of ____.

A. body weightB. body heightC. body compositionD. body mass index

5. A female college student who weighs 110 lbs would weigh ____ kilograms.

A. 43 kgB. 45 kgC. 50 kgD. 55 kg

6. A blood glucose level would be an example of which of the following measures?


7. Which of the following would be considered a symptom?

A. loss of appetiteB. swollen anklesC. skin rashD. difficulty breathing

1


8. Clinical assessment to determine a person's nutritional status would include which of the following?

A. height and weightB. blood and/or urine sampleC. diet historyD. medical history

9. A ____ is a retrospective dietary assessment method which asks a person to quantify how much andhow often they eat or drink a specific food over a period of time.


10. Which method of assessing dietary intake is the "gold standard" or most accurate method?


11. The ____ is an umbrella term used to describe a set of four groups of values: EARs, RDAs, AIs, andULs.

A. Daily Reference Intakes (DRIs)B. Dietary Reference Intakes (DRIs)C. Reference Daily Intakes (RDIs)D. Reference Dietary Intakes (RDIs)

12. What were the first dietary standards published in 1943 by the National Academy of Sciencescalled?

A. Reference Daily Intakes (RDIs)B. Reference Dietary Intakes (RDIs)C. Recommended Dietary Allowances (RDAs)D. Recommended Daily Allowances (RDAs)

13. A nutritional ____ is the amount of a nutrient that must be consumed to prevent deficiencies:

A. needB. requirementC. adequacyD. intake

14. The ____ for a particular nutrient is the intake value thought to meet the requirement of half thehealthy individuals of the same gender who are in a particular stage of life.

A. Estimated Average Requirement (EAR)B. Recommended Dietary Allowance (RDA)C. Recommended Daily Allowance (RDA)D. Adequate Intake Level (AI)

2


15. The ____ for a particular nutrient is the daily dietary intake level considered sufficient to meet thenutrient requirements of nearly all healthy individuals (about 97%) of the same gender who are in aparticular stage of life.

A. Estimated Average Requirement (EAR)B. Tolerable Upper Intake Level (UL)C. Adequate Intake (AI)D. Recommended Dietary Allowance (RDA)

16. The ____ provide limits for those who take supplements or consume large amounts of fortifiedfoods.

A. Estimated Average Requirements (EARs)B. Tolerable Upper Intake Levels (ULs)C. Adequate Intakes (AIs)D. Recommended Dietary Allowances (RDAs)

17. What is the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates?

A. 40-60%B. 45-60%C. 45-65%D. 50-65%

18. Which organization publishes both the Dietary Guidelines for Americans and the MyPyramid foodguidance system?

A. United States Department of Agriculture (USDA)B. Food and Drug Administration (FDA)C. World Health Organization (WHO)D. American Dietetic Association (ADA)

19. The Dietary Guidelines for Americans emphasize four important concepts: variety, balance,moderation and ____.

A. nutrient densityB. proportionalityC. kcalorie restrictionD. consistency

20. Which one of the following food items is the most nutrient dense?

A. skim milkB. 1% milkC. 2% milkD. whole milk

21. Which one of the following food items would have the highest nutrient density for vitamin A?

A. appleB. orangeC. lettuceD. carrot

3


22. Which one of the following food items would have the highest nutrient density for calcium?

A. broccoliB. orange juiceC. sorbetD. milkshake

23. Moderate alcohol consumption is defined as:

A. 1-2 drinks each day.B. 2-3 drinks each day.C. 1-2 drinks every other day.D. weekend drinking only.

24. The U.S. Department of Health and Human Services developed a set of overall health objectives forthe nation. What is this document called?

A. Dietary Guidelines for Americans 2005B. Healthy People 2010C. Healthy Nation 2010D. Surgeon General's Report 2005

25. The regulation of nutrition labeling for foods was established by in 1973 by the ____.

A. USDAB. FDAC. HHSD. WHO

26. Based on a reference diet of 2000 Calories, what percentage of the daily value (%DV) for CHO isprovided by one serving of macaroni and cheese that contains 50 grams of CHO per serving?

A. 12B. 15C. 17D. 20

27. What reference values were created specifically for the Nutrition Facts label to give consumers abenchmark with which to compare nutrients?

A. Reference Values (RV)B. Recommended Values (RV)C. Daily Values (DV)D. Dietary Values (DV)

28. A BMI of 23 is considered:

A. underweight.B. adequate weight.C. overweight.D. obese.

29. Jodi's nutritional intake for one day revealed the following: 2010 kcalories, 90 g of fat, 80 g protein,and 220 g of carbohydrate. Jodi's fat intake is:

A. 30% of total kcalories.B. 35% of total kcalories.C. 40% of total kcalories.D. 45% of total kcalories.

4


30. Which one of the following foods would supply the best source of iron?

A. lean meatB. milkC. breadD. fruit

31. Which one of the following foods would supply the best source of fiber?

A. pearB. iceberg lettuceC. hamburgerD. dinner roll

32. Over consumption of a nutrient resulting in dangerous affects is called:

A. overload.B. obesity.C. nutritional excess.D. nutritional toxicity.

33. Measurements or estimates of physical aspects of the body such as body composition are categorizedas ____ measurements.


34. Which of the following is an anthropometric measurement of body fatness?

A. skinfold thicknessB. body mass indexC. mid-arm muscle circumferenceD. body weight

35. Which diet planning concept emphasizes eating different types of food each day?

A. balanceB. moderationC. varietyD. nutrient density

36. A health claim that can legally be included on a food's packaging to describe a specific, scientificallysupported health benefit is called a (an) ____ claim.

A. nutrient contentB. healthC. unqualified healthD. qualified health

37. Which one of the following physical activity factors for men and/or women is the factor for asedentary physical activity?

A. 1.0B. 1.11C. 1.25D. 1.48

5


38. Based on the recommendations of the USDA's MyPyramid food guidance system, what amount ofdairy products should be consumed per day?

A. 1-2 cupsB. 2-3 cupsC. 3-4 cupsD. 4-5 cups

39. In order for a food item to claim that it is "Reduced Calorie," it must contain ____% fewer caloriesper serving compared to a regular product.

A. 25B. 30C. 45D. 50

40. A food product that claims to be "low in fat" must contain:

A. 1 g fat or less per serving.B. 3 g fat or less per serving.C. 5 g fat or less per serving.D. 7 g fat or less per serving.

41. Mrs. Jones is recovering from gastric bypass surgery, and as a result has become deficient in anumber of nutrients. Which type of malnutrition is Mr. Jones experiencing?

A. primaryB. secondaryC. post-surgicalD. multiple state

42. "Skin and bone appearance" should be noted as part of which nutritional status assessment measure?


43. The assessment of bone mineral content and bone mineral density using the dual-energy x-rayabsorptiometer (DEXA or DXA) would be considered a (an) ____ measure.


44. An example of a prospective method of dietary assessment would be:

A. 24-hour recall.B. food frequency questionnaire.C. diet history.D. 3-day diet record.

45. Which agency established the Dietary Reference Intakes (DRIs) for macronutrients?

A. United States Department of Agriculture (USDA)B. Institute of Medicine (IM)C. Food and Drug Administration (FDA)D. Health and Human Services Organization (HHSO)

6


46. The RDAs were designed primarily to:

A. prevent nutrient deficiencies.B. reduce risk of chronic disease.C. correct nutrient deficiencies.D. prevent overnutrition.

47. The EARs are very useful in research settings for evaluation of whether a group of people is likely tobe consuming adequate amounts of a nutrient. Therefore, it is ____ to use the EAR values asrecommended goals for dietary intake of individuals.

A. appropriateB. inappropriateC. recommendedD. required

48. ____ are meant to be used as nutrient intake goals for individuals, because they were based onexperimentally documented intake levels of a nutrient that seemed to maintain adequate nutritionalstatus in healthy people.

A. Estimated Average Requirements (EARs)B. Recommended Dietary Allowances (RDAs)C. Adequate Intakes (AIs)D. Estimated Energy Requirements (EERs)

49. If one's intake of a nutrient is between the EAR and the RDA, then it:

A. could be reduced.B. should probably be increased.C. is adequate.D. is more than adequate.

50. If intake of a nutrient in the diet falls below the AI, then:

A. more information is needed to determine the adequacy of diet.B. the diet is inadequate.C. the diet is poor.D. the diet is probably adequate.

51. When did the USDA publish its first set of nutritional recommendations for Americans?

A. 1849B. 1894C. 1943D. 1961

52. The relative amount of kcalories obtained from each of the food groups refers to proportionality or____.

A. balanceB. varietyC. moderationD. nutrient density

7


53. What is the slogan of the MyPyramid food guidance system?

A. "Step Up to Good Nutrition."B. "Steps to Good Nutrition."C. "Step Up to Health."D. "Steps to a Healthier You."

54. What color band represents dairy products on the MyPyramid food guidance system?

A. redB. blueC. yellowD. green

55. The MyPyramid guide recommends that we choose food in approximate proportion to the basewidths of the bands. Which one of the following food groups should we consume the least from?

A. dairyB. meat and beansC. fruitsD. oils

56. On a food label, the product's ingredient contents are listed:

A. in alphabetical order.B. from most abundant to least abundant ingredient by volume.C. from most abundant to least abundant ingredient by weight.D. from least abundant to most abundant ingredient by volume.

57. Which of the following nutrients has been the most recent addition to the Nutrition Facts panel?

A. dietary fiberB. cholesterolC. saturated fatD. trans fat

58. Based on the 2005 U.S. Dietary Guidelines, if you were consuming a 2000-kcalorie diet, what is themaximum number of grams of saturated fat you should consume per day?

A. 10B. 15C. 20D. 25

59. At breakfast you consumed 1 cup of orange juice, half of a grapefruit, one fried egg, 2 slices of toastwith 1 tsp. of margarine, and 1 cup of coffee with 1 ounce of milk and 2 tsp. sugar added. How manyserving equivalents from the fruit group did you consume?

A. 1B. 1.5C. 2D. 2.5

8


60. If you ate a large bowl (~1.5 cups) of a bran flakes with raisins cereal and one serving (1 cup) isequivalent to 190 Calories, how may Calories did you consume from the cereal?

A. 190 CaloriesB. 270 CaloriesC. 285 CaloriesD. 380 Calories

61. If you drank a 20-ounce bottle of soda and the serving size is 8 ounces, how many servings wouldyou have consumed?

A. 2B. 2.5C. 3D. 3.5

62. A 20-ounce bottle of soda would contain how many grams of carbohydrate based on the followinginformation: 30 grams sugar per 8 oz. serving?

A. 30 gramsB. 45 gramsC. 60 gramsD. 75 grams

63. If the results of a nutritional analysis revealed an inadequate intake of calcium, vitamin D, andprotein, which one of the following food groups would help correct this situation?

A. grainsB. meat and beansC. dairyD. vegetables

64. ____ are statements concerning less well-established health benefits that have been ascribed to aparticular food or food component.

A. Qualified health claimsB. Unqualified health claimsC. Nutrient content claimsD. Nutritional benefit claims

65. Which of the following represent recommended intakes of nutrients based specifically on a 2,000 and2,500 kcalorie diet?

A. RDIB. DRIC. DVD. RDA

66. Your client is 5'8" tall and weighs 165 pounds. His BMI is:

A. 19.B. 27.C. 25.D. 28.

9


67. A physical examination during nutritional assessment is considered

A. anthropometric measurement.B. biochemical assessment.C. clinical assessment.D. dietary assessment.

68. As a registered dietician, you want to better understand the typical eating patterns of your client.Therefore, you plan to do a:

A. 24-hour recall.B. food frequency questionnaire.C. dietary record.D. physical exam.

69. Only 50% of healthy individuals will have their physiological needs met at this level of intake.

A. EARB. RDAC. AID. UL

70. As part of a comprehensive assessment in your dietetics private practice, you calculated the energyneeds of your physically active, 40-year-old male client. He is 5'8" tall and weighs 165 pounds. Hisdaily needs are approximately ____ kcal.

A. 2200B. 2050C. 1800D. 2900

71. Nutritional status assessment includes:

A. dietary assessment.B. clinical assessment.C. biochemical and anthropometric assessment.D. a and bE. all of the above

72. A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. Sheis consuming less than the EAR for nutrient x. Her intake for that nutrient is:


73. A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. Sheis consuming less than the AI for nutrient x. Her intake for that nutrient is:


10


74. A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. Sheis consuming less than the RDA for nutrient x. Her intake for that nutrient is:


75. A 25-year-old woman has recently visited a registered dietitian as part of a routine health exam. Sheis consuming more than the RDA, yet less than the UL, for nutrient x. Her intake for that nutrient is:


76. Energy requirements for individuals are influenced by

A. age and gender.B. weight and height.C. level of physical activity.D. a and bE. all of the above

77. Keeping to a healthful diet includes:

A. variety.B. balance.C. moderation.D. a and cE. all of the above

78. You want to choose the most nutrient-dense food to improve your vitamin C intake. You are decidingbetween cup of fresh orange juice (84 kcal, 93 mg vitamin C), 1 cup of fresh pink grapefruit juice

(96 kcal, 94 mg of vitamin C), and 1 cup canned apple juice (117 kcal, 2 mg vitamin C). Which is thebest choice?

A. orange juiceB. grapefruit juiceC. apple juiceD. all are equal

79. Suppose you are a registered dietician working for a food manufacturer. The label that you areworking on for a new product should include the:

A. product picture.B. product name and place of business.C. product net weight and ingredient content.D. a and bE. b and c

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80. You want to select a cereal that has less than 150 kcal per serving and at least 5 grams of dietaryfiber. Therefore, you refer to the:

A. product ingredient list.B. product code.C. Nutrition Facts panel.D. a and b

81. Taking megasupplements of essential vitamins is vital for maintaining health and adequate nutritionalstatus.

FALSE

82. A thinner skinfold thickness indicates fewer stores of subcutaneous fat.

TRUE

83. The Recommended Dietary Allowance is an umbrella term of dietary intake standards for the U.S.and Canada.

FALSE

84. The EAR and UL are used to examine the likelihood of dietary excess and adequacy, respectively.

FALSE

85. The RDAs are derived from AIs.

FALSE

86. Tolerable Upper Intake Levels were developed to decrease risk of adverse health effects frominadequate intakes of a nutrient.

FALSE

87. Dietary intake goals for a nutrient with an RDA and UL should be set at the RDA, but less than theUL.

TRUE

88. MyPyramid translates into practice the USDA 2005 Dietary Guidelines for Americans.

TRUE

89. The 2005 Dietary Guidelines for Americans forbid consumption of alcohol.

FALSE

90. According to the Dietary Guidelines for Americans, fruit, and vegetable, and whole grain intakeshould be increased, while nonfat or low-fat milk and milk products should be decreased.

FALSE

91. Regarding calcium, ice cream is less nutrient dense than skim milk.

TRUE

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92. In MyPyramid, grains are the foundation of the pyramid.

FALSE

93. Dairy products are significant sources of calcium, potassium, vitamins, and protein.

TRUE

94. The MyPyramid website allows visitors to access personalized dietary recommendations.

TRUE

95. Healthy People 2010, a set of overall health objectives for the U.S., is designed to increase qualityand years of healthy life and to eliminate health disparities among different segments of thepopulation.

TRUE

96. A company name and address is mandatory for all food labels.

TRUE

97. Raw meat products need to include handling instructions on labels.

TRUE

98. The Nutrition Facts panel was developed by the USDA.

FALSE

99. Serving sizes are included on the Nutrition Facts panel so that nutrient contents of similar foods canbe compared.

TRUE

100. The FDA has approved wording for specific nutrient claims, including "light," "sugar free," and "lowfat."

TRUE

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101.

1. EER Recommendations concerning the distribution orpercentages of energy from each of the macronutrient

classes.

4

2. UL Nutrient intake of healthy populations that appears tosupport adequate nutritional status set as goals of dietary

assessment and planning when RDAs cannot beestablished.

5

3. EAR A set of four types of nutrient intake referencestandards used to assess and plan dietary intake.

8

4. AMDR The amount of a nutrient that meets the physiologicalrequirements of half (50%) the healthy population of

similar individuals.

3

5. AI Average energy intake required to maintain energybalance in healthy individuals based on sex, age, physical

activity level, weight, and height.

1

6. nutrientrequirement

The lowest chronic intake level of a nutrient thatsupports a defined level of nutritional status in a

particular individual.

6

7. RDA The average chronic intake level of a nutrient thoughtto meet the nutrient requirements of nearly all (97%)

healthy people in a particular physiological state and age.

7

8. DRI The highest level of chronic intake of a nutrientthought to be not detrimental to health.

2

102. How does nutritional adequacy impact a person's nutritional status?

Answer not provided.

103. What are the advantages and disadvantages of the various anthropometric measurements currentlyavailable to assess nutritional status?


104. What basic techniques and tips would you include in the directions for compiling a diet record toensure that the returned diet record was accurate and complete and adequately represented the foodand beverages consumed?


105. You've just completed a 3-day nutrient intake analysis utilizing a nutritional analysis softwareprogram. Your analysis shows that you meet >90% of the requirement for most nutrients. Whatreference values were used to determine percentage of nutrients consumed, and how were thereference values determined?


14


106. Discuss the nine key recommendations outlined in the 2005 Dietary Guidelines for Americans andexplain how this version differs from previous versions.


107. What specific dietary modifications would you suggest to someone who wanted to reduce theiroverall kcalorie intake by replacing high-fat, high-sugar snack choices with fruits and vegetables?


108. What does the term "discretionary calorie allowance" mean, and how does it apply when consuminga healthful diet based on the MyPyramid food guidance system?


109. Describe in detail how to use the new MyPyramid plan released by the USDA.


110. Compare and contrast the recent release of USDA's MyPyramid with the previous version of theUSDA Food Guide Pyramid.


111. For most packaged foods with more than one ingredient, what does FDA require be included on afood label?


112. How were the Daily Values (DV) created as reference values on the Nutrition Facts panel?


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113. What is Percent Daily Value (%DV), and how is it used on the Nutrition Facts panel?


114. Calculate your kcalorie needs based on the Estimated Energy Requirement (EER) equation providedin this chapter. Then calculate your Daily Values (based on the kcalorie needs you just calculated).How do your results compare to a reference individual requiring 2,000 or 2,500 kcal daily as detailedon the Nutrition Facts label?


115. What tools would you recommend to the consumer to help them choose foods to meet theirnutritional needs?


116. How could you determine if you were consuming enough, but not too much, of all the requirednutrients?


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117. Figure Identification

Which DRI values do the arrows in the figure represent?

1. EAR2. RDA3. UL

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Chapter 2--Assessing Nutritional Status and Guidelines for...

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