Nutrition Now 8th Edition Brown Test Bank Download

Unit 06 - Healthy Diets - the Dietary Guidelines - MyPlate - and More
Nutrition Now 8th Edition Brown Test Bank

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True / False
1. In general, foods eaten away from home are equal in nutrient content and calories compared to foods eaten at home.
a. True
b. False
ANSWER: False
REFERENCES: MyPlate
LEARNING OBJECTIVES: NNOW.BRWN.17.6.3 - Summarize ChooseMyPlate.gov guidance materials and interactive
tools for dietary planning and evaluation.
KEYWORDS: Bloom's: Remember
2. Most of the guidelines for dietary intake include recommendations for physical activity and food safety as well.
a. True
b. False
ANSWER: True
REFERENCES: Healthy Eating: Achieving a Balance between Good Taste and Good for You
LEARNING OBJECTIVES: NNOW.BRWN.17.6.1 - Explain the characteristics, types, and benefits of healthy dietary
patterns.
3. Most Americans currently consume diets that match the recommendations presented in the 2015 Dietary Guidelines.
a. True
b. False
ANSWER: False
REFERENCES: Dietary Guidelines for Americans
LEARNING OBJECTIVES: NNOW.BRWN.17.6.2 - Describe characteristics of diets that promote health and those that
do not.
4. Portion sizes or “servings” of food today tend to exceed standard serving sizes developed by the USDA for use in
planning healthful diets.
a. True
b. False
ANSWER: True
Copyright Cengage Learning. Powered by Cognero. Page 1

REFERENCES: MyPlate
5. Only 40% of adults consume three or more servings of vegetables and two or more servings of fruits daily.
a. True
b. False
ANSWER: False
patterns.
6. When estimating food portion sizes, one cup is approximately the size of a tennis ball.
a. True
b. False
ANSWER: False
REFERENCES: MyPlate
7. Essential nutrients are substances the body requires for normal growth and health that must be obtained in the diet.
a. True
b. False
ANSWER: True
patterns.
8. National recommendations for diet and physical activity usually apply to children over the age of 2 and are appropriate
for every individual in a population.
a. True
b. False
ANSWER: False
patterns.
9. The AMDR for protein is 10–35% of total caloric intake.

a. True
b. False
ANSWER: True
patterns.
10. In addition to other recommendations the 2015 Dietary Guidelines also highlight recommendations for food safety and
sustainability.
a. True
b. False
ANSWER: True
do not.
11. Healthy dietary patterns are anchored by lean meats, fish, and seafood.
a. True
b. False
ANSWER: False
patterns.
12. Frequent dining at fast food restaurants (three or more times per week) is associated with higher intakes of calories,
sugar, and sodium and with a higher risk of overweight and obesity than less frequent dining at these restaurants.
a. True
b. False
ANSWER: True
REFERENCES: MyPlate
13. The DASH eating plan was originally designed to help control mild and moderate hypertension.
a. True
b. False
ANSWER: True
REFERENCES: MyPlate
14. Slow Food USA is a dietary pattern that emphasizes plant foods, such as fruits, vegetables, grains (mostly whole),
beans, and nuts.
a. True
b. False
ANSWER: False
REFERENCES: MyPlate
15. Small amounts of naturally occurring trans fat are found in milk and meat.
a. True
b. False
ANSWER: True
REFERENCES: MyPlate
16. Children and adults tend to eat the same amount regardless of the portion size. Children and adults tend to eat the
same amount regardless of the portion size
a. True
b. False
ANSWER: False
REFERENCES: MyPlate
17. Healthful diets all share four basic characteristics: adequacy, variety, balance, and health maintenance.
a. True
b. False
ANSWER: True
patterns.
Multiple Choice
18. For essential nutrients, sufficiency corresponds to intakes that are in line with recommended intake levels represented
by the _____.
a. RDAs only
b. AIs only
c. AMDRs only
d. RDAs and AIs
e. RDAs and AMDRs
ANSWER: d
patterns.
19. The latest revision of the USDA’s food guidance materials is called _____.
a. the Basic Four Food Groups
b. DASH
c. the Food Guide Pyramid
d. MyPyramid
e. MyPlate
ANSWER: e
REFERENCES: MyPlate
20. Which tool on ChooseMyPlate.gov can help you plan, analyze, and track your diet and physical activity?
a. Food-A-Pedia
b. SuperTracker
c. Daily Food Plan
d. Rate My Plate
e. What’s Cooking
ANSWER: b
REFERENCES: MyPlate
21. According to ChooseMyPlate, a one cup serving of dairy equals _____.

a. 4 ounces of yogurt
b. 6 ounces of soy milk
c. ½ cup of milk
d. 1 cup of milk
e. 2 cups of milk
ANSWER: d
REFERENCES: MyPlate
22. According to ChooseMyPlate, a one ounce serving of protein equals _____.

a. ¼ cup of cooked dried beans
b. 2 eggs
c. ¼ cup of peanut butter
d. 1 chicken breast
e. 1 ounce of seeds
ANSWER: a
REFERENCES: MyPlate
23. Tanya and a friend are planning to meet for dinner at a nearby restaurant, and they both wish to eat a healthy dinner.
Which strategy will help?
a. Order appetizers, full-portion entrées, and desserts to ensure variety and adequacy.
b. Choose fried chicken instead of baked chicken.
c. Decide what to eat before entering the restaurant.
d. Skip lunch and have a light breakfast to balance the greater caloric intake during dinner.
e. Fill up on mostly soup and salad before the entrée arrives.
ANSWER: c
REFERENCES: MyPlate
24. Dietary intake of added sugars should be _____% of total calories.

a. ≤10
b. 5–15
c. 10–20
d. 15–20
e. 20–25
ANSWER: a
patterns.
25. Which nutrient is most likely to be found in low amounts in the diets of people in the United States?
a. iron
b. cholesterol
c. sodium
d. vitamin E
e. fiber
ANSWER: e
patterns.
26. Consumption of an assortment of foods from each of the basic food groups _____.

a. increases the probability of an allergic reaction

b. increases the probability of nutrient deficiency
c. increases the probability that the diet will provide enough of all the nutrients
d. decreases the probability of nutrient toxicity
e. decreases caloric intake
ANSWER: c
patterns.
27. According to ChooseMyPlate a 1 cup serving of vegetables equals _____.

a. 1 cup of raw vegetables
b. 2 cups of raw vegetables
c. ½ cup of raw vegetables
d. 4 ounces of cooked vegetables
e. 2 cups of vegetable juice
ANSWER: a
REFERENCES: MyPlate
28. The DASH and Mediterranean dietary patterns include only a small amount of _____.
a. fish
b. dairy
c. sweets
d. carbohydrates
e. wine
ANSWER: c
REFERENCES: MyPlate
29. The _____ movement is focused on transitioning dietary trends away from fast and processed foods, and toward
sustainable, eco-friendly agricultural practices and locally grown foods.
a. ChooseMyPlate
b. Slow Food
c. International Farm
d. Conventional Farm
e. Ecologically Sound
ANSWER: b
REFERENCES: MyPlate


30. AMDRs have been set for _____, which are two essential fatty acids.
a. monounsaturated fatty acids and polyunsaturated fatty acids
b. omega fatty acids and monounsaturated fatty acids
c. saturated fatty acids and linoleic acid
d. alpha-linolenic acid and monounsaturated fatty acids
e. linoleic acid and alpha-linolenic acid
ANSWER: e
patterns.
31. Several dietary patterns have been shown to reduce the risk of cardiovascular disease, obesity, and _____ compared
to Western-style dietary patterns.
a. lupus
b. multiple sclerosis
c. rheumatoid arthritis
d. type 2 diabetes
e. type 1 diabetes
ANSWER: d
patterns.
32. Which portion of the grain kernel remains after it has been refined?
a. endosperm
b. bran
c. germ
d. epidermis
e. hypodermis
ANSWER: a
patterns.
33. The _____ helps control hypertension and reduces the risk of certain types of cancer, heart disease, and osteoporosis.
a. MyPyramid diet
b. Mediterranean diet
c. DASH Eating Plan

d. Basic Foods Eating Plan

e. Healthy People Eating Plan
ANSWER: c
REFERENCES: MyPlate
34. Which meal contains food from each of the basic food groups on MyPlate?
a. scrambled eggs, sausage, orange juice, and toast
b. brown rice, broccoli, pork, and green tea
c. oatmeal, nuts, low-fat milk, vegetable juice, and grapefruit
d. peanut butter, bread, raisins, apple, and yogurt
e. fish, brown rice, fortified soy milk, dried beans, and salad
ANSWER: c
REFERENCES: MyPlate
35. According to ChooseMyPlate a 1 ounce serving of grains equals _____.

a. 1 cup of cooked oatmeal
b. 2 ounces of corn flakes
c. ½ cup of cooked spaghetti
d. 2 slices of bread
e. 1 cup of brown rice
ANSWER: c
REFERENCES: MyPlate
36. According to ChooseMyPlate a 1 cup serving of fruit equals _____.

a. 1 apple
b. ½ a banana
c. ½ a grapefruit
d. 1 cup of dried fruit
e. 1 cup of 100% fruit juice
ANSWER: e
REFERENCES: MyPlate
37. People need relatively large amounts of _____.

a. alcohol, carbohydrates, proteins, and water

b. fats, water, carbohydrates, and proteins
c. minerals, carbohydrates, proteins, and water
d. vitamins, minerals, fiber, water, and proteins
e. water, fats, vitamins, and minerals
ANSWER: b
patterns.
38. The AMDR for carbohydrate is _____% of total caloric intake.

a. 10–35
b. 20–45
c. 35–55
d. 45–65
e. 55–75
ANSWER: d
patterns.
39. The AMDR for protein is _____% of total caloric intake.

a. 10–35
b. 20–45
c. 35–55
d. 45–65
e. 55–75
ANSWER: a
patterns.
40. The AMDR for total fat is _____% of total caloric intake.
a. 10–20
b. 15–25
c. 20–35
d. 30–35
e. 0-5
ANSWER: c
patterns.
41. Syrups and other caloric sweeteners are an example of _____.

a. fortified sugars
b. added sugars
c. complex carbohydrates
d. artificial sweeteners
e. concentrated sweeteners
ANSWER: b
patterns.
42. According to the 2015 Dietary Guidelines for Americans _____.

a. polyunsaturated fats should be replaced with saturated fats
b. total fat intake should be reduced
c. cholesterol intake is considered a nutrient of concern for overconsumption
d. intake of iron is too high in females
e. intake of vitamin D, calcium, potassium, and fiber should be increased
ANSWER: e
do not.
43. According to ChooseMyPlate.gov, _____.

a. choose low-calorie foods most of the time
b. eat fewer foods that are high in monounsaturated fat
c. make half your grains whole grains
d. make almost all of your plate fruits and vegetables
e. switch to lactose-free milk
ANSWER: c
REFERENCES: MyPlate
44. According to ChooseMyPlate.gov, children and adolescents should get _____ of physical activity.
a. 20 minutes per day
b. 30 minutes per day
c. 60 minutes per day
d. 2½ hours per week
e. 3 hours per week
ANSWER: c
REFERENCES: MyPlate
45. What is a limitation of MyPlate?

a. It does not provide specific recommendations for vegans.
b. It does not offer any interactive tools online.
c. It does not offer any tips for weight loss.
d. Information is only available in English.
e. The information is free.
ANSWER: a
REFERENCES: MyPlate
46. Which food served in fast food restaurant has the highest number of calories?
a. Big Mac®
b. Chicken burrito on flour tortilla with black beans, sour cream, guacamole
c. McCafe® frappe mocha, medium
d. Sausage biscuit
e. McFlurry with OREO® cookies, 12 oz.
ANSWER: b
REFERENCES: MyPlate
47. Which dietary pattern was originally based on foods consumed by people in Greece, Crete, and southern Italy?
a. the South Beach plan
b. the DASH Eating Plan
c. the Slow Food diet
d. the Mediterranean diet
e. the Raw Food diet
ANSWER: d
REFERENCES: MyPlate
Brittany is a part-time student who works 25 hours per week. Unfortunately, she does not have much time to cook meals
at home after working, going to class, and studying. Brittany is looking for some reliable dietary advice on how to eat
healthy but does not have the money or time to visit with a registered dietitian. Answer the following question to help
Brittany get on track to living healthy.
48. Brittany wants help with healthy meal planning from a reliable source. Which resource provides science-based
recommendations?
a. Nutrisystem.com
b. ChooseMyPlate.gov, What’s Cooking
c. WeightWatchers.com
d. Fitday.com
e. JennyCraig.com
ANSWER: b
REFERENCES: MyPlate
49. Which type of food would be emphasized the most if Brittany decided to follow the Mediterranean diet?
a. meats
b. eggs
c. yogurt
d. cheese
e. beans
ANSWER: e
REFERENCES: MyPlate
50. Which diet or diets would be a good choice for Brittany to follow to help reduce her risk of chronic disease?
a. the DASH Eating Plan
b. the Mediterranean diet
c. the diet followed by the first humans
d. the DASH Eating Plan and the Mediterranean diet
e. an all-protein low-calorie diet
ANSWER: d
REFERENCES: MyPlate
51. In addition to a healthy diet, what other recommendation should Brittany follow to help manage her weight according
to the 2015 Dietary Guidelines for Americans?
a. Consume up to 5 cups of coffee per day.
b. Reduce cholesterol intake.
c. Engage in at least 150 minutes per week of moderate-intensity physical activity.
d. Limit added sugar intake to 20% of total calorie intake.
e. Replace saturated fats with carbohydrates.
ANSWER: c

do not.
52. Brittany and her friend Mark are going out for dinner and she is looking forward to ordering a steak. What can
Brittany use to estimate the number of servings she is getting with her steak?
a. the palm of her hand
b. a tennis ball
c. an egg
d. a ping-pong ball
e. a golf ball
ANSWER: a
REFERENCES: MyPlate
Matching
Match each term with the appropriate definition.

a. substances the body requires for normal growth and health but cannot manufacture in sufficient amounts
b. diet consisting of foods that together supply sufficient protein, vitamins, and minerals and enough calories to meet
a person’s energy needs
c. either added during the processing of foods, or are packaged as such
d. blood pressure exerted inside blood vessel walls that typically exceeds 140/90 mmHg
e. cereal grains that consist of the intact, ground, cracked, or flaked kernel, which includes the bran, the germ, and
the innermost part of the kernel
f. group name for carbohydrate, protein, fat, and water
g. the quantities, proportions, variety, or combination of different foods, drinks, and nutrients in diets, and the
frequency with which they are habitually consumed
h. tend to be solid at room temperature
i. type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more
solid
j. diet consisting of many different foods from all of the food groups
k. diet that provides neither too much nor too little of nutrients and other components of food
l. whole grains that have been processed to remove the bran and germ
m. foods that contain relatively high amounts of nutrients compared to their calorie value
n. dietary pattern that emphasizes fruits, vegetables, low-fat dairy, whole grains, poultry, fish, and nuts
o. dietary pattern where grains, vegetables, fruits, dairy, and protein foods are the designated groups
p. dietary pattern that emphasizes plant foods, such as fruits, vegetables, grains (mostly whole), beans, and nuts
patterns.

53. added sugars
ANSWER: c
54. adequate diet

ANSWER: b
55. balanced diet

ANSWER: k
56. dietary patterns

ANSWER: g
57. essential nutrients

ANSWER: a
58. macronutrients
ANSWER: f
59. refined grains

ANSWER: l
60. saturated fats

ANSWER: h
61. variety
ANSWER: j
62. whole grains

ANSWER: e
Match each term with the appropriate definition.

a. substances the body requires for normal growth and health but cannot manufacture in sufficient amounts
b. diet consisting of foods that together supply sufficient protein, vitamins, and minerals and enough calories to meet
a person’s energy needs
c. either added during the processing of foods, or are packaged as such
d. blood pressure exerted inside blood vessel walls that typically exceeds 140/90 mmHg
e. cereal grains that consist of the intact, ground, cracked, or flaked kernel, which includes the bran, the germ, and
the innermost part of the kernel
f. group name for carbohydrate, protein, fat, and water
g. the quantities, proportions, variety, or combination of different foods, drinks, and nutrients in diets, and the
frequency with which they are habitually consumed
h. tend to be solid at room temperature
i. type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more
solid
j. diet consisting of many different foods from all of the food groups
k. diet that provides neither too much nor too little of nutrients and other components of food
l. whole grains that have been processed to remove the bran and germ
m. foods that contain relatively high amounts of nutrients compared to their calorie value
n. dietary pattern that emphasizes fruits, vegetables, low-fat dairy, whole grains, poultry, fish, and nuts
o. dietary pattern where grains, vegetables, fruits, dairy, and protein foods are the designated groups
p. dietary pattern that emphasizes plant foods, such as fruits, vegetables, grains (mostly whole), beans, and nuts
REFERENCES: MyPlate
63. DASH Eating Plan

ANSWER: n
64. hypertension
ANSWER: d
65. Mediterranean diet

ANSWER: p
66. MyPlate
ANSWER: o
67. nutrient-dense foods

ANSWER: m
68. whole grains

ANSWER: i
Essay
69. Discuss the advantages and limitations of the MyPlate.

ANSWER: Benefits of population-based dietary and physical activity recommendations are multiple.
The information is science-based, free, and made widely available to the public on the
Internet. Adherence to the information can help people stay healthy and lower their risk of
developing disorders such as diabetes, heart disease, cancer, osteoporosis, and obesity.
Limitations of MyPlate include that materials available are almost entirely made available on
the Internet, making the information inaccessible to people who do not use computers or have
access to the Internet. MyPlate does not provide specific recommendations for infants,
individuals on therapeutic diets, or vegans. In addition, menus suggested by MyPlate
interactive tools may not correspond to individual food preferences and contain relatively few
ethnic foods. As with past food guides, planning and evaluating how mixed dishes (such as
stews, soups, salads, and various types of pizza) fit into the food groups can still be
perplexing.
REFERENCES: Healthy Eating: Achieving a Balance between Good Taste and Good for You | MyPlate
patterns.
KEYWORDS: Bloom's: Understand
70. Compare and contrast the DASH Eating Plan and the Mediterranean diet.
ANSWER: Originally identified as a diet that helps control mild and moderate hypertension, the DASH
Eating Plan has also been found to reduce the risk of certain types of cancer, osteoporosis,
and heart disease. Improvements in blood pressure are generally seen within two weeks of
starting this dietary pattern.
The DASH dietary pattern emphasizes fruits, vegetables, low-fat dairy foods, whole-grain
products, poultry, fish, and nuts. Only small amounts of fats, red meats, sweets, and sugar-
containing beverages are included. This dietary pattern provides ample amounts of
potassium, magnesium, calcium, fiber, and protein, and limited amounts of saturated and
trans fats. DASH Eating Plans are available for 12 levels (1,600 to 3,200 calories) online.
The Mediterranean diet was originally based on foods consumed by people in Greece, Crete,
southern Italy, and other Mediterranean areas where rates of chronic disease were low and
life expectancy long. The Mediterranean dietary pattern emphasizes plant foods, such as
fruits, vegetables, grains (mostly whole), beans, and nuts. Fish and seafood is represented in
the diet at least twice a week, poultry and eggs twice weekly or less, and cheese and yogurt
one to seven times a week. Meats and sweets form the smallest part of the pyramid and are
consumed infrequently. Wine in moderation is a traditional part of the Mediterranean diet,
and water intake is encouraged. A number of studies have shown that this dietary pattern is
associated with lower risks of heart disease, stroke, diabetes, several forms of cancer, and
overall mortality.
REFERENCES: MyPlate

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Unit 06 - Healthy Diets - the Dietary Guidelines - MyPlate - and More

Nutrition Now 8th Edition Brown Test Bank

Solution Manual: https://testbankpack.com/p/solution-manual-for-

Copyright Cengage Learning. Powered by Cognero. Page 1

9. The AMDR for protein is 10–35% of total caloric intake.

21. According to ChooseMyPlate, a one cup serving of dairy equals _____.

22. According to ChooseMyPlate, a one ounce serving of protein equals _____.

24. Dietary intake of added sugars should be _____% of total calories.

Copyright Cengage Learning. Powered by Cognero. Page 6

a. increases the probability of an allergic reaction

27. According to ChooseMyPlate a 1 cup serving of vegetables equals _____.

Copyright Cengage Learning. Powered by Cognero. Page 7

LEARNING OBJECTIVES: NNOW.BRWN.17.6.3 - Summarize ChooseMyPlate.gov guidance materials and interactive

Copyright Cengage Learning. Powered by Cognero. Page 8

d. Basic Foods Eating Plan

35. According to ChooseMyPlate a 1 ounce serving of grains equals _____.

36. According to ChooseMyPlate a 1 cup serving of fruit equals _____.

37. People need relatively large amounts of _____.

a. alcohol, carbohydrates, proteins, and water

38. The AMDR for carbohydrate is _____% of total caloric intake.

39. The AMDR for protein is _____% of total caloric intake.

KEYWORDS: Bloom's: Remember

41. Syrups and other caloric sweeteners are an example of _____.

42. According to the 2015 Dietary Guidelines for Americans _____.

43. According to ChooseMyPlate.gov, _____.

45. What is a limitation of MyPlate?

REFERENCES: Dietary Guidelines for Americans

Match each term with the appropriate definition.

Copyright Cengage Learning. Powered by Cognero. Page 14

54. adequate diet

55. balanced diet

56. dietary patterns

57. essential nutrients

59. refined grains

60. saturated fats

62. whole grains

Match each term with the appropriate definition.

63. DASH Eating Plan

65. Mediterranean diet

67. nutrient-dense foods

68. whole grains

69. Discuss the advantages and limitations of the MyPlate.

Copyright Cengage Learning. Powered by Cognero. Page 17

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