Q: A food product contains 8 grams of fat per serving. If a serving provides 200 calories, what percentage of calories in the serving comes from fat? (Use $1 ext{g fat} = 9 ext{calories}$)

$\frac{8 \times 9}{200} \times 100 = 36\%$

Q: If a food contains 400 mg of sodium per serving and the Daily Value (DV) for sodium is 2,300 mg, what percentage of the DV does one serving provide? (Use $\frac{400}{2300} \times 100$)

$\frac{400}{2300} \times 100 = 17.4\%$

Question 1

Which of the following best describes the three key principles of a healthy diet?

Accepted Answer

Balance, variety, and moderation

Question 2

A person who consistently consumes excess calories and nutrients is most likely experiencing which of the following?

Accepted Answer

Overnutrition

Question 3

Which Dietary Reference Intake (DRI) value is defined as the average amount of a nutrient that meets the needs of nearly all individuals (97 to 98 percent) in a specific age and gender group?

Accepted Answer

Recommended Dietary Allowance (RDA)

Question 4

If scientific data are insufficient to establish an EAR and RDA for a nutrient, which DRI value is used as the next best estimate?

Accepted Answer

Adequate Intake (AI)

Question 5

A food label states that a product is 'high in fiber.' According to FDA guidelines, what percentage of the Daily Value (DV) must the product contain per serving?

Accepted Answer

At least 20% of the DV

Question 6

Which of the following is NOT a required component on a Nutrition Facts panel for packaged foods?

Accepted Answer

Vitamin C

Question 7

A food product contains 8 grams of fat per serving. If a serving provides 200 calories, what percentage of calories in the serving comes from fat? (Use $1 	ext{g fat} = 9 	ext{calories}$)

Accepted Answer

$\frac{8 	imes 9}{200} 	imes 100 = 36\%$

Question 8

Which of the following statements about the Acceptable Macronutrient Distribution Range (AMDR) is correct?

Accepted Answer

AMDR recommends that carbohydrates should make up 45–65% of daily caloric intake.

Question 9

A 25-year-old moderately active male needs to plan his diet using MyPlate. Which of the following is emphasized by MyPlate for a healthy meal?

Accepted Answer

Half the plate should be vegetables and fruits

Question 10

Which of the following is an example of a functional food and its health benefit?

Accepted Answer

Broccoli containing beta-carotene, which may protect cells from damage

Question 11

A food label claims that a product 'may reduce the risk of heart disease due to its soluble fiber content.' What type of claim is this?

Accepted Answer

Health claim

Question 12

Which of the following best describes nutrient density?

Accepted Answer

The amount of nutrients a food contains in relation to its calorie content

Question 13

If a food contains 400 mg of sodium per serving and the Daily Value (DV) for sodium is 2,300 mg, what percentage of the DV does one serving provide? (Use $\frac{400}{2300} 	imes 100$)

Accepted Answer

$\frac{400}{2300} 	imes 100 = 17.4\%$

Question 14

Which of the following is NOT a principle in the Dietary Guidelines for Americans?

Accepted Answer

Eliminate all carbohydrates from the diet

Question 15

A consumer wants to avoid exceeding the Tolerable Upper Intake Level (UL) for vitamin A. What is the main risk of regularly consuming vitamin A above the UL?

Accepted Answer

Toxicity

Question 16

Which of the following foods is considered energy dense but NOT nutrient dense?

Accepted Answer

Potato chips

Question 17

A food label lists ingredients in the following order: sugar, whole wheat flour, vegetable oil, salt. What does this order indicate?

Accepted Answer

Ingredients are listed by descending order of weight

Question 18

Which of the following is a correct application of the Estimated Energy Requirement (EER)?

Accepted Answer

EER estimates daily calories needed based on age, gender, height, weight, and activity level

Question 19

Which of the following is a recommended strategy for using functional foods in the diet?

Accepted Answer

Consume naturally occurring phytochemicals and zoochemicals and seek advice from a registered dietitian nutritionist

Tools for Healthy Eating: Principles, Guidelines, and Applications

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