Question 1

Which of the following best describes the concept of 'malnutrition' as used in nutrition science?

Accepted Answer

A condition where the body receives improper amounts of nutrients, which may result from an inadequate or unbalanced diet, digestive issues, or other medical problems.

Question 2

A patient recovering from surgery is experiencing delayed wound healing. Which combination of nutrients is most critical to support the healing process?

Accepted Answer

Vitamin A, vitamin C, zinc, and protein

Question 3

Which of the following is NOT a component of a healthy diet according to the study materials?

Accepted Answer

Eliminating all carbohydrates

Question 4

A person consumes 2,500 kcal per day but only expends 2,000 kcal. According to the principle of calorie control, what is the likely outcome over time?

Accepted Answer

The person will gain weight.

Question 5

Which of the following is a major theme of the Dietary Guidelines for Americans, 2020–2025?

Accepted Answer

Customize and enjoy nutrient-dense food and beverage choices to reflect personal preference, cultural traditions, and budgetary considerations.

Question 6

Which of the following best describes the purpose of the Dietary Reference Intakes (DRIs)?

Accepted Answer

They provide nutrient recommendations as guides for the majority of the healthy population.

Question 7

A food label states that a serving contains 20% DV of calcium. What does this mean for someone on a 2,000 kcal diet?

Accepted Answer

The serving provides 20% of the recommended daily intake of calcium for a 2,000 kcal diet.

Question 8

Which of the following is a key recommendation of the MyPlate Daily Food Plan?

Accepted Answer

Half of your plate should be filled with fruits and vegetables.

Question 9

Which of the following is an example of a nutrient-dense food?

Accepted Answer

Whole grain bread

Question 10

A person is reading a nutrition news article. Which of the following is a sign that the information is likely reliable?

Accepted Answer

The study is published in a peer-reviewed journal and methods are disclosed.

Question 11

Which of the following is a primary goal of the Healthy People 2030 initiative?

Accepted Answer

To improve health by promoting healthy eating and making nutritious foods available.

Question 12

If a person consistently eats only one type of food, which principle of a healthy diet are they violating?

Accepted Answer

Variety

Question 13

Which of the following statements about the Acceptable Macronutrient Distribution Ranges (AMDRs) is correct?

Accepted Answer

AMDRs are part of the Dietary Reference Intakes (DRIs) and provide recommended ranges for energy-yielding macronutrients.

Question 14

A person wants to compare the nutritional value of two different breakfast cereals. Which part of the food label should they use?

Accepted Answer

The Nutrition Facts panel

Question 15

Which of the following is a plausible consequence of overnutrition?

Accepted Answer

Malnutrition

Question 16

Which of the following organizations is considered a trustworthy source for nutrition information?

Accepted Answer

Centers for Disease Control and Prevention (CDC)

Question 17

If a food contains 10 grams of protein per serving and the recommended daily intake is 50 grams, what is the percent Daily Value (DV) for protein per serving?

Accepted Answer

$$ \frac{10}{50} 	imes 100 = 20\% $$

Question 18

Which of the following best illustrates the principle of moderation in a healthy diet?

Accepted Answer

Consuming neither too much nor too little of any food or nutrient

Question 19

A person is planning meals using the MyPlate guide. Which of the following is a correct application of the guide?

Accepted Answer

Filling half the plate with fruits and vegetables, one quarter with whole grains, and one quarter with protein

Question 20

Which of the following statements about the Nutrition Facts panel is TRUE?

Accepted Answer

It provides information on serving size, calories, and the amounts of certain nutrients per serving.

Nutrition Basics and Dietary Guidelines: Foundations for Health and Well-being

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