This Document Contains Chapters 1 to 2 Chapter 01 The Science of Nutrition Multiple Choice Questions 1. The science of food; the nutrients and substances therein; and their action, interaction, and balance in relation to health and disease is a definition of ________. A. life B. energy metabolism C. nutrition D. food science 2. The leading cause of nutrition-related death in the United States is ________. A. heart disease B. homicide C. suicide D. cancer 3. Nutrients causing some signs of poor health when consumed in less than adequate amounts are called ________. A. essential nutrients B. nonessential nutrients C. nutritional supplements D. trace nutrients 4. Energy-yielding nutrients include ________. A. vitamins, minerals, and water B. carbohydrates, proteins, and fats C. trace minerals and fat-soluble vitamins D. iron, vitamin C, and potassium 5. Sugars, starches, and dietary fibers are examples of ________. A. proteins B. vitamins C. carbohydrates D. minerals 6. Which of the following are sources of carbohydrates? A. grains B. fruits C. vegetables D. All of these are sources of carbohydrates. 7. Which is NOT a complex carbohydrate? A. glycogen B. glucose C. fiber D. starch 8. Macronutrients are needed in ________ quantities in the diet. A. gram B. milligram C. microgram 9. Carbohydrates can be described as ________. A. sugars, starches, and fibers B. compounds needed in tiny amounts C. made of building blocks called amino acids D. inorganic molecules regulating chemical reactions and comprising part of some body structures 10. An important function of carbohydrates is to ________. A. supply energy B. provide amino acids C. absorb and transport vitamins D. promote growth and tissue repair 11. Complex carbohydrates not broken down by digestive processes are ________. A. glycogen B. enzymes C. fiber D. starches 12. Glucose is classified as a ________. A. simple sugar B. dietary starch C. polysaccharide D. dietary fiber 13. A triglyceride is an example of a ________. A. protein B. carbohydrate C. lipid D. vitamin 14. Lipids can be described as ________. A. sugars, starches, and fibers B. compounds needed in minute amounts C. mostly fats and oils D. made of building blocks called amino acids 15. The major form of lipid in foods is a(n) ________. A. triglyceride B. amino acid C. fatty acid D. glycerol 16. The main structural material of the body is ________. A. lipid B. carbohydrate C. protein D. minerals 17. Proteins are formed by linking together ________. A. fatty acids B. amino acids C. glycerol D. nitrogen groups 18. Proteins can be described as ________. A. sugars, starches, and fibers B. mostly fats and oils C. made of building blocks called amino acids D. inorganic molecules regulating chemical reactions and comprising part of some body structures 19. The main function of vitamins is to ________. A. provide the main structural building blocks of the body B. provide essential fatty acids C. enable chemical reactions in the body to occur D. improve digestion processes 20. Examples of water-soluble vitamins include ________. A. vitamins A and E B. vitamins D and K C. vitamin C and the B-vitamins D. calcium and iron 21. Which is a trace mineral? A. sodium B. calcium C. iron D. potassium 22. Minerals are needed for ________. A. skeletal system B. functioning of the nervous system C. water balance D. All of these choices are correct. 23. A vital component of the body, acting as a solvent, lubricant, temperature regulator, and transport medium, is ________. A. fat B. carbohydrate C. protein D. water 24. Energy trapped by the body from food is used to ________. A. build new compounds B. move the muscles C. transmit nerve impulses D. balance ions within cells E. perform all of these functions 25. Phytochemicals are ________. A. available in vitamin and mineral supplements only B. essential parts of a diet C. chemicals found in plants and animal products D. plant substances that provide health benefits 26. Which of the following is the term for a food that provides health benefits beyond the vitamins and minerals it contains? A. Functional food B. Formative food C. Phytonutrient D. Probiotic 27. "The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius" is the definition of ________. A. energy B. kilojoule C. kilocalorie D. physiological fuel value 28. In North America, the main sources of protein are ________. A. rice, beans, and corn B. meat and pasta C. meat, seafood, and dairy products D. pasta, breads, and potatoes 29. About 50% of the American dietary intake of carbohydrate is derived from ________. A. animal sources B. dietary fats and oils C. dietary starches D. dietary fiber 30. Most North Americans could improve their diets by ________. A. eating more foods rich in vitamins A and E B. increasing sodium intake C. lowering iron and calcium intake D. eating fewer whole-grain breads 31. In North America, food choices are guided mainly by ________. A. hunger B. the physical need for food C. appetite D. culture 32. Many factors influence food choices. Which factor relates to the knowledge, beliefs, religion, and traditions shared by a group of people? A. food marketing B. lifestyle C. education and occupation D. culture 33. Which factor(s) affect food choice? A. social needs B. food cost C. food marketing D. lifestyle E. All of these factors affect food choice 34. When body systems are operating normally and nutrient stores are being maintained, an individual is said to be ________. A. in optimal nutritional status B. in a state of overnutrition C. experiencing undernutrition D. experiencing malnutrition 35. Nutrition-related objectives of Healthy People 2020 include ________. A. increasing fat intake, vitamin A intake, and reducing obesity B. reducing adult obesity, increasing calcium intake, and increasing sodium intake C. increasing vegetable intake, increasing calcium intake, and reducing childhood obesity D. lowering fat intake, increasing protein intake, and increasing blood cholesterol 36. The main objective of Healthy People 2020 is to help Americans ________. A. attain high-quality, longer lives free from preventable death and disease B. lose weight and increase vegetable intake C. by promoting intake of minerals among those age 2 years and older D. increase intake of fruits, vegetables, and whole grains 37. An environmental assessment includes studying a person's ________. A. education and economic background B. family medical history C. usual dietary intake D. medication use 38. An evaluation of nutritional health includes ________. A. anthropometric measurements B. dietary assessment C. biochemical assessment D. medical history E. All of these choices are correct 39. _____ dictate the types and amounts of nutrients in food that will be transformed and reassembled into body structures and compounds. A. Supply and demand B. Genes C. Cell proteins D. Dietary choices 40. A possible explanation for a natural phenomenon is a ________. A. law B. model C. theory D. hypothesis 41. The study of the distribution of disease in human populations is ________. A. epidemiology B. dermatology C. statistics D. biometry 42. A study that compares matched individuals with and without a known medical condition is known as a ________. A. double-blind study B. matched study C. case-control study D. control group study 43. An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a ________. A. placebo B. blind substance C. double-blind substance D. controlled substance 44. A study that examines changes in health as people move from one country to another is called a ________. A. cohort study B. migrant study C. case-control study D. control group study 45. In a double-blind study, who knows which participants are getting the treatment or placebo? A. only the researchers B. only the participants C. only an independent third party D. both the researchers and participants True / False Questions 46. Polysaccharides are also called simple carbohydrates. FALSE 47. A micronutrient is a substance that cannot be separated into simpler substances by chemical processes. FALSE 48. The term "fats" refers to lipids that are liquid at room temperature. FALSE 49. Vitamins can be divided into 3 groups: water-soluble, fat-soluble, and alcohol-soluble. FALSE 50. Water-soluble vitamins are excreted more readily than fat-soluble vitamins. TRUE 51. Phytochemicals are physiologically active compounds that are considered essential nutrients. FALSE 52. Zoochemicals are physiologically active compounds found in plants. FALSE 53. A Kilocalorie measures the amount of heat energy. TRUE 54. A clinical sign of a nutrient deficiency is one that is not apparent to a health-care provider, such as aches and pains. FALSE 55. Overnutrition can lead to excess stores of nutrients. TRUE 56. People in the United States today are more at risk for overnutrition than undernutrition. TRUE 57. A poor diet is a risk factor for the major chronic diseases seen today. TRUE 58. In the future, gene therapy may help to treat inherited diseases. TRUE 59. An animal model is a disease in laboratory animals that closely mimics a human disease. TRUE 60. In the U.S., dietary supplements are rigorously regulated by the Food and Drug Administration. FALSE 61. Supplement manufacturers must prove the supplement is safe before they can sell it in the U.S. FALSE Multiple Choice Questions 62. Which is NOT a characteristic of an essential nutrient? A. It has a specific biological function. B. Removing it from the diet causes a reduction in biological function. C. Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs. D. It prevents nutrient deficiencies and chronic diseases. 63. Which nutrients regulate body processes? A. Proteins and carbohydrates B. Carbohydrates, some lipids, and water C. Some lipids, some vitamins, and some minerals. D. All nutrients help regulate body processes. 64. Which is true about saturated fats? A. Saturated fats raise blood cholesterol. B. Saturated fats tend to be solid at room temperature. C. Many animal fats are rich in saturated fats. D. Saturated fats provide 9 kilocalories per gram. E. All of these statements are true. 65. Which is true about essential fatty acids? A. The body can make them from nonessential fatty acids. B. They help regulate blood pressure. C. They are found primarily in deep-fried foods. D. They are linked to increased risk of heart disease. 66. Which element is found in protein, but not in carbohydrates? A. Nitrogen B. Carbon C. Hydrogen D. Oxygen 67. Which nutrients are organic compounds? A. water and carbohydrates B. carbohydrates and protein C. fats and minerals D. water and minerals 68. Which nutrient is an inorganic substance? A. vitamin A B. zinc C. protein D. thiamin 69. Which nutrients do NOT provide energy? A. water and carbohydrate B. minerals and vitamins C. vitamins and protein D. water, minerals, and lipids 70. Which is NOT true of water? A. It is a medium for transporting nutrients throughout the body. B. It is an organic substance. C. It is the nutrient needed in the largest quantity. D. It acts as a lubricant in the body. 71. A snack bar contains about 17 grams of carbohydrates, 1 gram of fat, and 1 gram of protein. How many kcals does it contain? A. 19 B. 43 C. 81 D. 210 17 g carbohydrates × 4 kcal/g = 68 kcal from carbohydrates 1 g fat × 9 kcal/g = 9 kcal from fat 1 g protein × 4 kcal/g = 4 kcal from protein 68 + 9 + 4 = 81 total kcal 72. One slice of bread contains 18 g carbohydrates, 4 g protein, and 1.5 g fat. Approximately how many kcal are in one slice? A. 24 B. 94 C. 100 D. 210 18 g carbohydrates × 4 kcal/g = 72 kcal from carbohydrates 4 g protein × 4 kcal/g = 16 kcal from protein 1.5 g fat × 9 kcal/g = 13.5 kcal from fat 72 + 16 + 13.5 = 101.5 = about 100 total kcal 73. If a total of 2000 kcal were consumed (energy came from 250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein? A. 30% carbohydrate, 50% fat, and 20% protein B. 50% carbohydrate, 35% fat, and 15% protein C. 20% carbohydrate, 30% fat, and 50% protein D. 50% carbohydrate, 30% fat, and 20% protein 250 g carbohydrates × 4 kcal/g = 1000 kcal from carbohydrates / 2000 total kcal = 0.50 = 50% of kcal from carbohydrates 66 g fat × 9 kcal/g = 594 kcal from fat / 2000 total kcal = 0.297 = 30% of kcal from fat 102 g protein × 4 kcal/g = 408 kcal from protein / 2000 total kcal = 0.204 = 20% of kcal from protein 74. Undernutrition can lead to ________. A. depleted nutrient stores B. slowdown in metabolic processes C. few symptoms in the early stages D. All of these responses are correct. 75. An example of anthropometric assessment is _________. A. analyzing compounds in the blood B. assessing the ability to walk C. measuring skinfold thickness D. taking a medical history 76. Which is a limitation of nutritional assessment? A. Many signs and symptoms of nutrient deficiency disease are not very specific. B. Many signs and symptoms of nutrient deficiency disease take a long time to occur. C. It is hard to link many signs and symptoms to dietary intake. D. All of these are limitations of nutritional assessment. 77. Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver, may be related to ________. A. eating a healthy diet B. eating a poor diet C. exercising regularly D. taking nutritional supplements 78. A health problem associated with high dietary fat intake is ________. A. cataracts B. lung cancer C. colon cancer D. osteoporosis 79. A health problem NOT associated with low intake of fruits and vegetables is ________. A. colon cancer B. liver disease C. cataracts D. lung cancer 80. What health practices would reduce the risk for chronic diseases? A. Eating a healthful diet B. Not smoking and limiting alcohol intake C. Limiting stress or adjusting the causes of the stress D. All of these choices are correct. 81. A person genetically at risk for heart disease could delay the onset of this disease by ________. A. getting regular exercise B. avoiding obesity C. eating a healthy diet D. All of these choices are correct. E. None of these choices are correct. 82. Which of the following is a dependable source for up-to-date, accurate nutrition information? A. supplement manufacturer's website B. registered dietitian C. health food store manager D. women's magazine True / False Questions 83. Almost all foods that have fat contain both saturated and unsaturated fats. TRUE 84. Trans fatty acids are found mostly in deep-fried foods, cookies, crackers, stick margarine, and shortening. TRUE 85. Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins. FALSE 86. Omega-3 fatty acids are a type of zoochemical provided by fatty fish. TRUE 87. Clinical signs occur in the early stage of nutrient deficiency. FALSE 88. Family medical history is a major risk factor in the development of many nutrition-related diseases. TRUE 89. A person genetically predisposed to a diet-related disease can do little to delay the onset of the disease. FALSE Multiple Choice Questions 90. The study of how a person's genes interact with nutrients is termed _____________. A. genetic counseling B. nutritional genomics C. genetic metabolomics D. nutritional nucleic acid pool 91. For which of the following titles must the individual be college educated and pass a national examination administered by the Academy of Nutrition and Dietetics? A. medical doctor B. registered dietician C. certified nutritionist D. certified nutrition therapist 92. Which of the following nutritional assessment would best be used to determine if there is a subclinical deficiency present? A. anthropometric assessment B. clinical assessment C. environmental assessment D. biochemical assessment 93. How is a placebo group used in an experiment? A. All subjects are similar. B. All subjects receive a treatment. C. Neither subjects nor researchers know who is receiving treatment. D. One group of subjects receives a treatment and the other group receives a fake treatment. 94. A critical evaluation and synthesis of research studies focusing on a specific topic that is useful for health-care providers is a(n) _________________. A. systemic reveiw B. peer-reviewed journal C. hypothesis D. epidemiological study 95. The ___________ is a source of systemic reviews used to help make informed health-care decisions. A. e-Library of Evidence for Nutrition Actions B. USDA Nutrition Evidence Library C. Evidence Analysis Library D. Cochrane Collaboration 96. Which of the following cannot add fat to the body? A. Alcohol B. Proteins C. Carbohydrates D. Inorganic nutrients 97. Which of the following is the least reputable source of a nutrition claim? A. Paid spokesperson B. Author affiliated with nationally recognized university C. Medical physician D. Registered dietician Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C. They include Recommended Dietary Allowances and Tolerable Upper Intake Levels. D. They were created by the Food and Nutrition Board. E. All of these responses are true. 2. Dietary Reference Intakes (DRI) values are for people who are ________ A. 1 to 4 years of age B. over 4 years of age C. over 19 years of age D. of all ages 3. An Adequate Intake (AI) is set for a nutrient when A. too little research is available to establish an RDA B. the needs during pregnancy decline instead of increase C. the need for a nutrient depends on total calories eaten D. the nutrient has a high potential for being toxic 4. Which Dietary Reference Intake (DRI) is set high enough to meet the needs of 97 to 98% of the population? A. Estimated Energy Requirements B. Estimated Average Requirements C. Recommended Dietary Allowances D. Dietary Reference Intakes 5. Tolerable Upper Intake Levels (ULs) are ________. A. the maximum daily intake level not likely to cause harmful effects B. based on intakes from only supplements and highly fortified foods C. nutrient intake goals D. set for all nutrients 6. Which Dietary Reference Intake (DRI) reflects average daily needs? A. Adequate Intakes B. Estimated Average Requirements C. Recommended Dietary Allowances D. Tolerable Upper Intake Levels 7. The AMDRs do NOT include estimates for intake of ________. A. essential fatty acids B. essential amino acids C. carbohydrate D. fat 8. The Recommended Dietary Allowances (RDAs) for nutrients are ________. A. the minimum amounts needed by an average 70-kg man B. twice as high as almost everyone needs C. average requirements for a population D. designed to meet the nutrient needs of 97 to 98% of individuals in a specific life stage 9. Foods that provide a greater contribution to nutrient needs than calorie needs are said to be ________. A. empty calorie B. energy dense C. calorie dense D. nutrient dense 10. The nutrient standards used on Nutrition Facts panels are called ________. A. Recommended Dietary Allowances B. Daily Values C. Estimated Average Requirements D. Dietary Reference Intakes 11. Daily Values differ from Recommended Dietary Allowances in that Daily Values ________. A. are used on Nutrition Facts panels B. are based on 2 sets of dietary standards C. are not gender-specific D. All of these responses are correct. 12. Daily Values are based on which sets of dietary standards? A. Reference Daily Intakes and Daily Reference Values B. Recommended Dietary Allowances and Daily Reference Values C. Reference Daily Intakes and Tolerable Upper Intake Levels D. Recommended Dietary Allowances and Reference Daily Intakes 13. Daily Reference Values are set for ________. A. fat and cholesterol B. sodium and potassium C. carbohydrate and protein D. All of these responses are correct. 14. The reference calorie intake for calculating percent Daily Values on Nutrition Facts labels is ________. A. 1500 kcal B. 2000 kcal C. 2300 kcal D. 3000 kcal 15. Which dietary standard value varies with calorie intake? A. Fat B. Vitamin C C. Calcium D. Iron 16. Which is required on a food package? A. Name and address of the food manufacturer B. Date and time of processing C. Expiration date D. Percent Daily Value for protein 17. If a can of soup provides 4 servings and has 100 kcal per serving, how many kcal are in the entire can? A. 100 B. 200 C. 400 D. 800 100 kcal/serving × 4 servings/can = 400 kcal/can 18. Food components that must be listed on the Nutrition Facts panel include ________. A. sugars, dietary fiber, and fluoride B. sugars, dietary fiber, and calcium C. sugars, dietary fiber, and monounsaturated fat D. sugars, calcium, and B-vitamins 19. Which claims are NOT closely regulated by the Food and Drug Administration (FDA)? A. Health claims B. Structure/function claims C. Nutrient content claims 20. To be defined as a "good" source of calcium, a food must contain ________. A. at least 5% of the Daily Value for calcium in 1 serving of the food B. at least 10% of the Daily Value for calcium in 1 serving of the food C. at least 50% of the Daily Value for calcium in 1 serving of the food D. at least 50% of the Daily Value for calcium in 2 servings of the food 21. When vitamins and/or minerals are added to a food product in amounts in excess of at least 10% above that originally present in the product, the food is designated as ________. A. light or lite B. organic C. imitation D. fortified 22. Which is NOT a permitted health claim? A. Diets with enough calcium may reduce risk of osteoporosis. B. Diets low in sugar may reduce the risk of cancer. C. Diets low in saturated fat and cholesterol may reduce the risk of cardiovascular disease. D. None of these responses are permitted. 23. What type of claim is "calcium builds strong bones and teeth"? A. Structure/function claim B. Health claim C. Nutrient claim D. Preliminary health claim 24. For a health claim to be made about a food product, it must NOT contain more than ________. A. 19 g fat B. 70% carbohydrate C. 4 g saturated fat D. 120 mg cholesterol E. All of these choices are correct. 25. Factors that affect the amount of nutrients in foods include ________. A. farming conditions B. ripeness of plants when harvested C. cooking processes D. length of time food is stored E. All of these factors affect nutrient content of foods. 26. Energy-dense foods are ________. A. high in calories B. high in water C. high in fiber D. high in volume 27. Nutrient databases can be used to determine ________. A. a food's energy density B. a food's nutrient density C. the nutrient content of your diet D. the nutrient content of the foods in a recipe E. All of these responses are appropriate uses of nutrient databases. 28. The Dietary Guidelines for Americans are designed to reduce the risk of ________. A. cancer B. cardiovascular disease C. obesity D. foodborne illness E. All of these responses are correct. 29. The Dietary Guidelines for Americans ________. A. provide a scientific basis for USDA's school lunch program B. provide a scientific basis for the Food Stamp Program C. are designed to reduce the risk of "killer" diseases D. All of these choices are correct. 30. According to the Dietary Guidelines for Americans, those who consume alcoholic beverages should do so in moderation. Which of the following statements is true? A. A moderate intake is 1 or fewer servings per day for women. B. Beer is not considered an alcoholic beverage because it is mostly water. C. An average serving of red wine is 1.6 ounces per glass. D. To be considered an alcoholic beverage, distilled spirits must be at least 180 proof. 31. Which government agency publishes the Dietary Guidelines for Americans? A. USDA B. USDHHS C. FDA D. USDA and USDHHS E. FDA and USDA 32. MyPlate groups foods into _____ major categories. A. 2 B. 3 C. 4 D. 5 33. Which is NOT a key behavior emphasized in MyPlate? A. Balancing calories B. Foods to increase C. Disease prevention D. Foods to reduce 34. According to MyPlate, a mini bagel would represent _____ ounce(s) from the grains group. A. 0.50 B. 1 C. 2 D. 3 E. 4 35. Two cups of lettuce salad would equal a cup from which MyPlate food group? A. Free B. Others C. Vegetable D. Salad 36. MyPlate includes which food group? A. Dairy B. Vegetables C. Protein foods D. Fruits E. All of the above 37. What eating behavior does MyPlate encourage? A. Make half your plate vegetables. B. Make half your plate grains. C. Make at least half your grains whole grains. D. Add in more empty-calorie foods. 38. What counts as a cup in the dairy group? A. 1 cup of ice cream B. 1 cup of yogurt C. 1 cup of cottage cheese D. 1 cup grated cheese 39. According to MyPlate, four ounces of processed cheese equals ____ serving(s) from the milk group. A. 1 B. 2 C. 3 D. 4 40. Which nutrients are contributed by the fruit group of MyPlate? A. calcium B. folate C. zinc D. protein 41. Which nutrient is contributed by the protein foods group of MyPlate? A. iron B. calcium C. vitamin C D. vitamin A 42. The MyPlate vegetable group is divided into which subgroups? A. Starchy vegetables, red and orange vegetables, and dark green vegetables B. Dark green vegetables and other vegetables C. Other vegetables, starchy vegetables, and red and yellow vegetables D. Dark green vegetables, orange vegetables, starchy vegetables, beans and peas, and other vegetables 43. Reading food labels helps consumers ________. A. identify amounts of salt or sodium in the product B. determine the sugar content of the product C. determine amount and kind of fat in the product D. choose foods with dietary fiber E. All of these responses are correct. 44. Mandatory labeling of foods is regulated by the ________. A. USDHHS B. FTC C. FDA D. GAO 45. Labeling laws require that ingredients in food products be listed on the container in descending order of their ________. A. calories B. nutrient density C. weight D. cost 46. Under the current law on nutrition labeling, the Nutrition Facts panel must include ________. A. total calories from fat B. total calories from trans fat C. total calories from saturated fat D. grams of monounsaturated fat 47. If a group of people consumed an amount of protein equal to the estimated average requirement for their life stage, what percentage would receive insufficient amounts? A. 2 B. 33 C. 50 D. 98 48. What measure best describes the amounts of nutrients that should be consumed by the population? A. The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people B. The Tolerable Upper Intake levels because they are the maximum daily amount of a nutrient needed that is safe for most healthy people C. The Estimated Average Requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population D. The Recommended Dietary Allowances because they represent the daily amount of a nutrient considered adequate to meet the known nutrient needs of nearly all healthy people 49. If a person consumed 35% of a diet providing 2500 kcalories from protein, approximately how many grams of protein would be ingested? A. 48 B. 67 C. 165 D. 219 50. Which of the following meals represents the most nutrient-dense meal? A. medium apple, fat-free milk, turkey sandwich on whole grain bread, carrot slices B. graham crackers, fruit punch, salami sandwich on white bread, vegetable soup C. banana, pretzels with peantu butter, chicken breast wrap sandwich, diet soft drink D. chocolate chip cookies, low-fat cheese slices on rice cakes, whole milk, peanuts 51. Which of the following represents the most energy-dense meal? A. broiled fish, watermelon, green beans, water B. whole milk, peanut butter and jelly sandwich on white bread, tortilla chips C. broccoli, chicken broth, strawberries, fat-free milk D. cream cheese on a bagel, vegetable soup, kiwi, salad and lemon juice dressing 52. If anticipated results are not seen after implementing dietary changes, what is the next step? A. Add extra meals to the diet. B. Seek the help of a registered dietician or physician. C. Add in supplements. D. Limit nutrient intake. 53. A food label that advertises the product as a “rich source of fiber” is an example of a(n) A. Health claim B. Structure/function claim C. Nutrient claim D. Obesity prevention claim 54. Which program on MyPlate would you use if you were looking for tips on planning healthy food choices to meet individual goals? A. The SuperTracker B. My Food-a-pedia C. The Daily Food Plan Test Bank for Wardlaw's Perspectives in Nutrition Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley 9780078021411, 9781259933844, 9780073522722
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