NUTRITION C787: Health And Wellness Through Nutritional
Science Verified Multiple Choice and Conceptual Actual
Exam Questions & Reviewed 100%
Correct Detailed Answers
>> Guaranteed Pass!!Current Update
- Nutrition to support wellness and healthy diets
DIETARY RECOMMENDATIONS
1. When nutrition advocates became concerned that recommendations did not do enough to address
prevention of chronic diet related diseases, what policy change were made?
a. Health information protection and protectability act
b. Choose myplate replaced with food pyramid
c. RDA’s (Recommended Daily Allowances) expanded into several DRI (Daily Reference
Intakes)
d. RDA’s generally increased, with some decreased
2. What is true of dietary reference intake? choose two.
a. They are used to establish taxation rates and food costs
b. Food labeling must include information about them.
c. They differ depending on age and gender
d. They are dependent on foodborne illness risks
3. What is always found on a nutrition label in the US?
a. Where the ingredients were grown
b. Serving size
c. List of essential minerals
d. Organic status of ingredients
4. A healthful diet contains nutrient intake near what amount?
a. Prescriptive quantity index (PQI)
b. Recommended daily allowance (RDA)
c. Healthful dietary balance (HDR)
d. Tolerable upper intake level (UL)
BALANCED MEALS
5. What is an appropriate use of AMDR (Acceptable Macronutrient Dietary Range) when evaluating the
appropriateness of a snack food?
a. 50% of calories from fat is too much.
b. 50% of calories from carbohydrates is too many carbohydrates
c. 3g fiber is too many calories from fiber
d. AMDR is not an appropriate tool for determining nutritional appropriateness
DIETARY RECOMMENDATIONS
6. What is meant by Tolerable Upper Intake Level?
a. The amount of a nutrient an average person should get daily; ensures people get enough
Downloaded by Elizabeth Whitney ()
, of a particular nutrient
b. A range of proportions of a nutrient a person should strive to get daily; allows for
difference in weight and nutritional needs
c. The highest level of daily consumption that current data has shown to cause no side effects
in humans; ensures people do not take harmful amounts.
d. An outdated term which has largely been replaced by “RDA”
7. How is estimated average requirement (EAR) commonly used?
a. To prescribe supplements to individuals who are concerned about getting enough nutrients
through their diets
b. To determine whether pediatric patients are meeting their daily needs through normal diet
c. To plan family meals that will be sufficient for infants, children, adults and elderly members
of the family
d. To guide recommendations and menu planning for communities in combinations with
upper intake levels.
MYPLATE: BALANCED MEALS
8. What is true of choose my plate .gov recommendations as presented by their setting place graphic?
a. Half of the plate should be fruits and vegetables.
b. Half of the plate should be lean protein
c. There should be somewhat more fruit than vegetables
d. There is no dairy
e. Half the plate should be grains
9. What is the nutritional benefit of fruits and vegetables?
a. They tend to be good sources of protein
b. They are typically good sources of iron
c. They provide nutrients that reduce the risk some type of cancer.
d. They provide vitamin B12, preventing macrocytic anemia
10. What is false regarding fruits and vegetables in the diet?
a. People should get 9 servings daily
b. Increasing the amount of colorful vegetables reduces the risk of stroke
c. Diets high in fruits and vegetables reduce the risk of some cancer
d. Fruits and vegetables are rich in vitamin B12
MYPLATE: BALANCED MEALS on a BUDGET
11. What strategy might be avoided due to expense for patients looking to eat more healthfully on a
budget?
a. Buying frozen meals
b. Buying canned vegetables in bulk
c. Buying only the amount of fresh vegetables that can be eaten at the time
d. Buying vegetables whole and preparing and trimming them at home
e. Grow vegetables and herbs at home
f. Buy only vegetables in season
MYPLATE: BALANCED MEALS
12. Which statement is true about planning a balanced meal?
Downloaded by Elizabeth Whitney ()
, a. Skim milk has roughly the same amount of calcium and protein as whole milk.
Downloaded by Elizabeth Whitney ()
Science Verified Multiple Choice and Conceptual Actual
Exam Questions & Reviewed 100%
Correct Detailed Answers
>> Guaranteed Pass!!Current Update
- Nutrition to support wellness and healthy diets
DIETARY RECOMMENDATIONS
1. When nutrition advocates became concerned that recommendations did not do enough to address
prevention of chronic diet related diseases, what policy change were made?
a. Health information protection and protectability act
b. Choose myplate replaced with food pyramid
c. RDA’s (Recommended Daily Allowances) expanded into several DRI (Daily Reference
Intakes)
d. RDA’s generally increased, with some decreased
2. What is true of dietary reference intake? choose two.
a. They are used to establish taxation rates and food costs
b. Food labeling must include information about them.
c. They differ depending on age and gender
d. They are dependent on foodborne illness risks
3. What is always found on a nutrition label in the US?
a. Where the ingredients were grown
b. Serving size
c. List of essential minerals
d. Organic status of ingredients
4. A healthful diet contains nutrient intake near what amount?
a. Prescriptive quantity index (PQI)
b. Recommended daily allowance (RDA)
c. Healthful dietary balance (HDR)
d. Tolerable upper intake level (UL)
BALANCED MEALS
5. What is an appropriate use of AMDR (Acceptable Macronutrient Dietary Range) when evaluating the
appropriateness of a snack food?
a. 50% of calories from fat is too much.
b. 50% of calories from carbohydrates is too many carbohydrates
c. 3g fiber is too many calories from fiber
d. AMDR is not an appropriate tool for determining nutritional appropriateness
DIETARY RECOMMENDATIONS
6. What is meant by Tolerable Upper Intake Level?
a. The amount of a nutrient an average person should get daily; ensures people get enough
Downloaded by Elizabeth Whitney ()
, of a particular nutrient
b. A range of proportions of a nutrient a person should strive to get daily; allows for
difference in weight and nutritional needs
c. The highest level of daily consumption that current data has shown to cause no side effects
in humans; ensures people do not take harmful amounts.
d. An outdated term which has largely been replaced by “RDA”
7. How is estimated average requirement (EAR) commonly used?
a. To prescribe supplements to individuals who are concerned about getting enough nutrients
through their diets
b. To determine whether pediatric patients are meeting their daily needs through normal diet
c. To plan family meals that will be sufficient for infants, children, adults and elderly members
of the family
d. To guide recommendations and menu planning for communities in combinations with
upper intake levels.
MYPLATE: BALANCED MEALS
8. What is true of choose my plate .gov recommendations as presented by their setting place graphic?
a. Half of the plate should be fruits and vegetables.
b. Half of the plate should be lean protein
c. There should be somewhat more fruit than vegetables
d. There is no dairy
e. Half the plate should be grains
9. What is the nutritional benefit of fruits and vegetables?
a. They tend to be good sources of protein
b. They are typically good sources of iron
c. They provide nutrients that reduce the risk some type of cancer.
d. They provide vitamin B12, preventing macrocytic anemia
10. What is false regarding fruits and vegetables in the diet?
a. People should get 9 servings daily
b. Increasing the amount of colorful vegetables reduces the risk of stroke
c. Diets high in fruits and vegetables reduce the risk of some cancer
d. Fruits and vegetables are rich in vitamin B12
MYPLATE: BALANCED MEALS on a BUDGET
11. What strategy might be avoided due to expense for patients looking to eat more healthfully on a
budget?
a. Buying frozen meals
b. Buying canned vegetables in bulk
c. Buying only the amount of fresh vegetables that can be eaten at the time
d. Buying vegetables whole and preparing and trimming them at home
e. Grow vegetables and herbs at home
f. Buy only vegetables in season
MYPLATE: BALANCED MEALS
12. Which statement is true about planning a balanced meal?
Downloaded by Elizabeth Whitney ()
, a. Skim milk has roughly the same amount of calcium and protein as whole milk.
Downloaded by Elizabeth Whitney ()
