AIU Exam – Designing a Healthy Diet

School: Science & Engineering

Major: Nutrition
Student: Sara Avila
Course title: Designing a Healthy Diet
Credits for course: 3 credits
Description of course:
 Define the components of a healthful diet
 Read a food label and use the Nutrition Facts
 Panel to determine the nutritional adequacy of a given food
 Distinguish between label claims related to nutrient content, health, and body structure or
function
 Describe the Dietary Guidelines for Americans and discuss how these guidelines can be
used to design a healthful diet
 Identify the food groups, number of servings, and serving sizes included in the USDA
Food Guide
 Define discretionary calories and discuss the role that discretionary calories play in
designing a healthful diet
 Describe how the USDA Food Guide can be used to design a healthful diet
 Identify some challenges of using MyPyramid
 List at least four ways to practice moderation and apply healthful dietary guidelines when
eating out

Book & chapter: Science of Nutrition by Janice Thompson et al., Chapter 2

Link to book:
http://aiustudev.aiu.edu/submissions/profiles/resources/onlineBook/
p8q2a8_The_Science_of_Nutrition-_2nd_Edition.pdf
Bibliography of book:
Thompson, Janice, et al. Science of Nutrition. Benjamin Cummings. 2nd edition, 2011.

Format of the assignment: Assignment must have an AIU cover page, introduction to the topics
of the chapter, answers to the questions below, conclusion about the exam and the bibliography
of any source material at end of the exam.

Instructions for Adding Course & Submitting Exam: Go to the top of your student platform.
On the left you will see a link to add a course called “Add Courses into Curriculum”. Click there.
Then you will see a button to add a new course. It will then ask you to give the specific name of
the course, which is given above on this exam.

Then you submit the assignment through another link at the top of the platform called “Submit
an assignment”. You choose the course name from the drop-down list. Then you choose to send
the assignment “offline”. Then you upload the file(s) for the course.

Please include questions with your answers, so that we can see the question being answered.

Chapter 2 questions
1. The Nutrition Facts Panel identifies which of the following?
a. all of the nutrients and calories in the package of food
b. the Recommended Dietary Allowance for each nutrient found in the package of food
c. a footnote identifying the Tolerable Upper Intake Level for each nutrient found in the
package of food
d. the % Daily Values of selected nutrients in a serving of the packaged food

2. An adequate diet is defined as a diet that

a. provides enough energy to meet minimum daily requirements.
b. provides enough of the energy, nutrients, and fiber to maintain a person’s health.
c. provides a sufficient variety of nutrients to maintain a healthful weight and to optimize
the body’s metabolic processes.
d. contains combinations of foods that provide healthful proportions of nutrients.

3. The USDA Food Guide recommends eating

a. at least half your grains as whole grains each day.
b. 6 to 11 servings of milk, cheese, and yogurt each day.
c. 200 kcal to 500 kcal of discretionary calories each day.
d. 2 to 3 servings of fruit juice each day.

4. The Dietary Guidelines for Americans recommends which of the following?

a. choosing and preparing foods without salt
b. consuming two alcoholic beverages per day
c. being physically active each day
d. following the Mediterranean diet

5. What does it mean to choose foods for their nutrient density?

a. Dense foods such as peanut butter or chicken are more nutritious choices than
transparent foods such as mineral water or gelatin.
b. Foods with a lot of nutrients per calorie such as fish are more nutritious choices than
foods with fewer nutrients per calorie such as candy.
c. Calorie-dense foods such as cheesecake should be avoided.
d. Fat makes foods dense, and thus foods high in fat should be avoided.
6. True or false? The USDA has written a standardized definition for a serving size for most
foods.

True

7. True or false? Structure–function claims on food labels must be approved by the FDA.
True
8. True or false? Discretionary calories are the extra amount of energy a person can consume
after meeting all essential needs through eating nutrient-dense foods.
false
9. True or false? The USDA Food Guide classifies beans, peas, and lentils in both the
vegetables group and the meat and beans group.
false
10. True or false? About half of all Americans eat out at least once a week.
True
11. Defend the statement that no single diet can be appropriate for every human being.
No every diet fits every person, it must be personalized and adjusted for each person.
12. You work for a food company that is introducing a new variety of soup. Design a label for
this new soup, including all five label components required by the FDA.
Kcal per portion:
Portion size: portions per pack
Carbs: g
Simple carbs: g
Fiber: g
Fat: g
Trans fat: g
Saturated fat: g
Monosaturated fat: g
Monounsaturated fat: g
Unsaturated fat: g
Proteins: g
Vitamins: %
Minerals:%
Ingredients:

13. Explain why the USDA Food Guide identifies a range in the number of suggested daily
servings of each food group instead of telling us exactly how many servings of each food to eat
each day.
Because is the percentage of the covered of the daily average intake in the service size

14. If the label on a box of cereal claims that the cereal is “High in fiber,” at least how much
fiber does it provide per serving?
6/100 g
15. You are chatting with your nutrition classmate, Sylvia, about her attempts to lose weight. “I
tried one of those low-carb diets,” Sylvia confesses, “but I couldn’t stick with it because bread
and pasta are my favorite foods! Now I’m on the Mediterranean diet. I like it because it’s a low-
fat diet, so I’m sure to lose weight, plus I can eat all the bread and pasta that I want!” Do you
think Sylvia’s assessment of the Mediterranean diet is accurate? Why or why not?

It is a better idea because contains all of the macro nutrients.