Question 1

Which of the following best describes the concept of nutrient density?

Accepted Answer

The amount of essential nutrients per calorie in a food, with minimal solid fats, added sugars, and sodium.

Question 2

A food label states that a serving provides 25% of the Daily Value (%DV) for calcium. What does this mean for someone on a 2000 kcal diet?

Accepted Answer

The food provides 25% of the calcium needed per day based on a 2000 kcal diet, regardless of age or sex.

Question 3

According to the Dietary Guidelines for Americans, what percentage of daily calories should come from added sugars?

Accepted Answer

Less than 10%

Question 4

Which of the following is a criticism of the 2020-2025 Dietary Guidelines for Americans?

Accepted Answer

They do not address sustainability or climate change.

Question 5

A patient is diagnosed with anemia due to iron deficiency. Which food group should be emphasized to help address this deficiency?

Accepted Answer

Protein foods, such as lean meats and legumes

Question 6

Which of the following best describes the Acceptable Macronutrient Distribution Range (AMDR) for adults?

Accepted Answer

Protein: 10-35%, Carbohydrates: 45-65%, Fat: 20-35% of total daily calories

Question 7

A person consumes 2500 kcal per day. According to the Dietary Guidelines, what is the maximum recommended daily intake of sodium?

Accepted Answer

$2300\ 	ext{mg}$

Question 8

Which of the following is an example of an empty calorie food?

Accepted Answer

Soda with added sugars

Question 9

Which government agency is primarily responsible for regulating meat, poultry, and eggs in the United States?

Accepted Answer

U.S. Department of Agriculture (USDA)

Question 10

A person wants to increase their intake of potassium, dietary fiber, vitamin C, and folate. Which food group should they focus on?

Accepted Answer

Fruits

Question 11

Which of the following best describes the purpose of the Recommended Dietary Allowance (RDA)?

Accepted Answer

To set the average daily intake level sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals.

Question 12

A restaurant meal today is, on average, four times larger than in the 1950s. What is a likely consequence of this trend?

Accepted Answer

Increased average adult body weight and higher risk of chronic diseases

Question 13

Which of the following is a characteristic of highly processed foods?

Accepted Answer

Calorie-dense and nutrient-poor

Question 14

If a food contains 8 grams of fat per serving, how many calories from fat does it provide per serving? (Use $1\ 	ext{g fat} = 9\ 	ext{kcal}$)

Accepted Answer

$72\ 	ext{kcal}$

Question 15

Which of the following is NOT a principle of a healthful diet according to the USDA?

Accepted Answer

Exclusivity

Question 16

A person is following a diet that is adequate, moderate, balanced, and varied. Which of the following best describes this approach?

Accepted Answer

Consuming sufficient amounts of each essential nutrient, while including a variety of foods from all food groups in appropriate proportions.

Question 17

Which of the following is a real-world example of how food processing can affect nutrient density?

Accepted Answer

Adding sugar to applesauce decreases its nutrient density by increasing empty calories.

Question 18

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

Accepted Answer

The %DV is based on a 2000 kcal diet and is the same for all adults.

Question 19

A person wants to follow the MyPlate guidelines. Which of the following would be a correct application?

Accepted Answer

Making half of their plate fruits and vegetables, with the other half split between grains and protein, and including a serving of dairy.

Question 20

Which of the following best explains why the Dietary Guidelines recommend limiting saturated fat intake to less than 10% of daily calories?

Accepted Answer

High intake of saturated fat is associated with increased risk of chronic diseases such as heart disease.

Tools for Achieving a Healthy Diet: Guidelines, Nutrient Density, and Food Choices

Study Guide - Practice Questions