Community Nutrition in Action An Entrepreneurial Approach 7th Edition Boyle Test Bank

Community Nutrition in Action An Entrepreneurial Approach 7th Edition Boyle Test Bank
Community Nutrition in Action An Entrepreneurial

Approach 7th Edition Boyle Test Bank
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pproach-7th-edition-boyle-test-bank/
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Chapter 07 - A National Nutrition Agenda for the Public’s Health
1. The determination of the adverse effects of excessive amounts of nutrients is a form of nutrition monitoring.
a. True
b. False
ANSWER: False
REFERENCES: National Nutrition Policy in the United States
LEARNING OBJECTIVES: CNIA.BOYL.17.7.1 - Describe the relationship of nutrition research and nutrition
monitoring to U.S. national nutrition policy.
KEYWORDS: Bloom’s: Remember
2. A systematic method of data collection to prevent the spread of disease in the U.S. has only been in place for
the past 50 years.
a. True
b. False
ANSWER: False
3. The NNMRRP includes more than 50 surveillance activities that monitor and evaluate the health and
nutritional status of Americans.
a. True
b. False
ANSWER: True
LEARNING OBJECTIVES: CNIA.BOYL.17.7.2 - Describe key components of the National Nutrition Monitoring
and Related Research Program.
4. The health examination portion of the current NHANES is performed in one of 12 locations throughout the
U.S.
a. True
b. False
ANSWER: False
5. In 2000, the decision was made to merge NHANES and CSFII into a single, more cost-effective survey.
a. True
b. False
ANSWER: True
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6. The NHANES results have been used to diagnosis the root cause of hypertension in today’s society.
a. True
b. False
ANSWER: False
7. Food disappearance data represents the food that “disappears” into the marketplace and is available for
human consumption.
a. True
b. False
ANSWER: True
8. The Institute of Medicine (IOM) acts as an adviser to the federal government on issues of medical care,
research, and education.
a. True
b. False
ANSWER: True
LEARNING OBJECTIVES: CNIA.BOYL.17.7.3 - Discuss the Dietary Reference Intakes and explain how they
are used to plan and assess diets.
9. The Food and Nutrition Board is responsible for evaluating emerging knowledge of nutrient requirements and
(with Health Canada) establishing the DRIs.
a. True
b. False
ANSWER: True
10. The focus of the nutrition and weight status objectives for Healthy People 2020 was expanded to include a
broader range of policies and environmental factors that support eating a healthful diet and maintaining a
healthy body weight.
a. True
b. False
ANSWER: True
REFERENCES: Nutrition Survey Results: How Well Do We Eat?
LEARNING OBJECTIVES: CNIA.BOYL.17.7.4 - Describe appropriate uses of current dietary guidance
systems.
11. Nongovernmental, nonprofit health organizations issue dietary recommendations.

a. True
b. False
ANSWER: True
systems.
12. Food group plans promoted in the first half of the 20th century focused on limiting certain nutrients such as
fat and sodium.
a. True
b. False
ANSWER: False
systems.
13. Even with the abundance of research that has been conducted, there is still a considerable gap between
current nutrition recommendations and consumers’ practices.
a. True
b. False
ANSWER: True
systems.
14. A community nutritionist may need to translate a nutrition policy into appropriate food choices for the
public.
a. True
b. False
ANSWER: True
systems.

15. The high-risk behaviors of youths are assessed in YRBS.

a. True
b. False
ANSWER: True
16. Policymakers use BRFSS data to monitor progress toward Healthy People 2020 objectives.
a. True
b. False
ANSWER: True
17. Data from the National Nutrition Monitoring and Research Program is only good for monitoring current
connections between health and food.
a. True
b. False
ANSWER: False
18. National and international dietary recommendations are widely different due to different dietary habits
around the world.
a. True
b. False
ANSWER: False
19. The CDC uses the BRFSS data to trends in areas of varying geographical size.
a. True
b. False
ANSWER: True

20. The HEI tool is a measuring system that is used to encourage the consumption of more fruits and vegetables
in the diet.
a. True
b. False
ANSWER: False
systems.
KEYWORDS: Bloom’s:Understand
21. The first Hispanic Health and Nutrition Examination Survey occurred in the 1970s.
a. True
b. False
ANSWER: False
22. Data from the National Nutrition Monitoring and Research Program is used to change regulations about
vitamin and mineral fortification of foods.
a. True
b. False
ANSWER: True
23. A successful 24-hour dietary recall interview must follow a standard schedule for recalling food eaten.
a. True
b. False
ANSWER: False
KEYWORDS: Bloom’s: Understand
24. NHANES includes only non-invasive measurements and interviews.

a. True
b. False
ANSWER: False

25. Community nutritionists work only with the general public to implement dietary recommendations.
a. True
b. False
ANSWER: False
systems.
26. The United States utilizes a ____ approach with no single Federal Nutrition Office coordinating its nutrition
policy efforts.
a. centralized
b. focused
c. decentralized
d. food assistance
ANSWER: c
27. The National Nutrition Monitoring and Related Research Program is operated by the ____.
a. USDA
b. DHHS
c. Centers for Disease Control and Prevention
d. USDA and DHHS
ANSWER: d
28. The nation’s first comprehensive nutrition survey was the ____.
a. Ten-State Nutrition Survey
b. CSFII
c. NHANES I
d. Total Diet Study
ANSWER: a

29. A set of nationwide guidelines that specify how the nutritional needs of the population will be met is ____.
a. food disappearance data
b. a national nutrition policy
c. a nutrition screening
d. nutrition assessment
ANSWER: b
30. Which survey uses clinical, anthropometric, biochemical, and dietary data to assess the nutrition status of
Americans?
a. American Epidemiological Survey
b. Ten-State Nutrition Survey
c. National Health and Nutrition Examination Surveys
d. Nationwide Food Consumption Surveys
ANSWER: c
31. The NHANES III assessed dietary intakes of its participants by using ____.
a. 24-hour recalls
b. three-day food records
c. food frequency questionnaires
d. 24-hour recalls and food frequency questionnaires
ANSWER: d
32. The first National Health and Nutrition Examination Survey (NHANES I) was conducted in ____.
a. 1961-1965
b. 1971-1974
c. 1975-1979
d. 1981-1983
ANSWER: b
33. The NHANES series ____.

a. uses a non representative sample of the civilian population
b. uses a sample that has not had a good response rate
c. influenced the development of the CDC Growth Charts in 2000
d. is poorly designed and is in need of revision
ANSWER: c
34. The sample studied in the HHANES included ____.

a. all Mexican Americans living in the U.S.
b. all Mexican Americans, Puerto Ricans, and Cubans living in the U.S.
c. a sample of Mexican Americans, Puerto Ricans, and Cubans living in select areas of the U.S.
d. all Mexican Americans and Puerto Ricans living in the U.S.
ANSWER: c
35. NHANES III testing between the ages of 1 and 19 years includes ____.
a. bone density tests
b. fitness testing
c. a physician’s exam
d. tests for protein in urine
ANSWER: c
36. The _____ has the responsibility for processing the dietary data derived from the food recalls within the
What We Eat in America survey.
a. National Center for Health Statistics
b. Agricultural Research Service
c. National Institutes of Health
d. Centers for Disease Control and Prevention
ANSWER: b

37. The ____ is the dietary interview component of the current NHANES program.
a. Diet and Health Knowledge Survey
b. Total Diet Survey
c. What We Eat in America Survey
d. Youth Risk Behavior Survey
ANSWER: c
38. Which statement about the Total Diet Study is accurate?

a. The survey is conducted quarterly by the Food and Drug Administration.
b. The study assesses various nutritional components of the U.S. food supply.
c. The Selected Minerals in Food Survey is a component testing 23 essential minerals.
d. The TDS focuses on food consumption by children and adolescents.
ANSWER: b
39. Which activity is designed to gather data about food available for consumption in the U.S.?
a. Behavioral Risk Factor Surveillance System
b. Diet and Health Knowledge Survey
c. Weight Loss Practices Survey
d. Food Supply Series surveys
ANSWER: d
40. The primary purpose of the National Nutrition Monitoring and Related Research Program is to ____.
a. provide health care to the community
b. obtain information needed to ensure the population’s adequate nutrition
c. establish Dietary Reference Intakes
d. educate the public about nutrition issues that can affect health and development
ANSWER: b

41. Food disappearance data has been available since ____.

a. 1959
b. 1944
c. 1939
d. 1909
ANSWER: d
42. Data collected for monitoring and surveillance purposes are used for ____.
a. planning the next year’s farm crops
b. optimizing marketing strategies
c. eliminating food assistance programs that are no longer needed
d. identifying groups at high risk of nutrition-related problems
ANSWER: d
43. Acceptable uses of the Dietary Reference Intakes include ____.

a. establishment of standards for food assistance programs
b. marketing products as “organic”
c. making health claims about a supplement
d. assessment of an individual’s overall health status
ANSWER: a
44. Dietary Reference Intake value represents the amount of a nutrient that is estimated to meet the requirement
for the nutrient in half of the people of a specific age and gender?
a. Adequate Intake
b. Estimated Average Requirement
c. Recommended Dietary Allowance
d. Tolerable Upper Intake Level
ANSWER: b
45. The BRFSS includes questions about ____.

a. seat belt use
b. multivitamin use
c. protein consumption
d. switching to a vegetarian diet
ANSWER: a
46. The proportion of persons with healthful eating patterns regarding consumption of _____ showed little
progress towards the Healthy People 2010 targets.
a. calcium
b. vitamin D
c. thiamin
d. iron
ANSWER: d
systems.
47. For which Healthy People 2010 target was there some improvement?
a. calcium intake
b. whole grain intake
c. food security
d. obesity prevalence
ANSWER: a
systems.
48. The Dietary Guidelines for Americans are revised every ____ years.
a. 3
b. 5
c. 7
d. 10
ANSWER: b
systems.
49. The Dietary Guidelines for Americans were guided by the reality that about ____ of U.S. adults are obese or
overweight.
a. one-third
b. half
c. three-quarters
d. two-thirds
ANSWER: d
systems.
50. Which statement about the Dietary Guidelines for Americans is most accurate?
a. They emphasize uniformity.
b. They include general guidelines for physical activity.
c. They emphasize calorie restriction.
d. They dictate specific foods for each meal.
ANSWER: b
systems.
51. Which of the following is an example of putting the Dietary Guidelines for Americans into action?
a. Eat more fatty meats weekly.
b. Eat fewer whole grains daily.
c. Take a supplement to obtain vitamins and minerals.
d. Eat more low-fat dairy products.
ANSWER: d
systems.
52. Based on current research, how would you rate the effectiveness of the dietary guidance information
disseminated by the U.S. government to the population?
a. It has been ineffective, and has resulted in poorer dietary habits among consumers by failing to
address the need to limit dietary fat and sodium.

b. It has been so effective that it has prevented trends such as eating away from home or increased
portion sizes from affecting consumers’ nutritional status.
c. There is still much room for improvement, because a considerable gap remains between current
nutrition recommendations and consumers’ practices.
d. There is little room for improvement, because people continue to make food choices based solely on
taste and ignore health concerns.
ANSWER: c
systems.
53. The current U.S. food guidance system is called ____.

a. the Basic Four Food Groups
b. the Food Guide Pyramid
c. My Pyramid
d. My Plate
ANSWER: d
systems.
54. In order for the Dietary Guidelines for Americans to be implemented, they must be ____.
a. promoted and glamorized by the media
b. translated into food-specific behaviors for consumers
c. compared with the Dietary Reference Intakes
d. reduced in number so they are easier to remember
ANSWER: b
systems.
55. One of the key recommendations from the Dietary Guidelines is: “Reduce daily sodium intake to less than
2,300 mg per day.” This could be translated into which food-specific behavior?
a. Be able to read food product labels.
b. Choose processed foods for convenience.
c. Add salt early in cooking so it cooks away.
d. Use canned foods whenever possible.
ANSWER: a
systems.
KEYWORDS: Bloom’s: Apply
Match the use in the left column with its correct category in the right column. Options will only be used once.
a. assessment of dietary intake
b. food programs and guidance
c. historical trends
d. monitoring and surveillance
e. regulatory
f. scientific research
56. Used to provide detailed benchmark data on food and nutrient intakes of the population
ANSWER: a
57. Used to recommend guidelines for the prevention, detection, and management of nutrition and health
conditions
ANSWER: d
58. Used to develop food labeling policies and establish food safety guidelines
ANSWER: e
59. Used to develop food guides and dietary guidance materials that target nutritional problems in the U.S.
population and identify populations that might benefit from intervention programs
ANSWER: b
60. Used to establish nutrient requirements and study diet-health relationships

ANSWER: f
61. Used to correlate food consumption and dietary status with incidence of disease over time
ANSWER: c
Match the definition in the left column with its correct term in the right column. Options will only be used once.
a. nutrition assessment
b. nutrition monitoring
c. nutrition screening
d. nutrition surveillance
62. The measurement of indicators of dietary status to identify impaired nutritional status
ANSWER: a
63. Assessment of dietary or nutritional status at intermittent times with the aim of detecting changes in the
status of a population
ANSWER: b
64. Continuous assessment of nutritional status for the purpose of detecting changes in trends or distributions so
that corrective measures can be taken
ANSWER: d
65. A system that identifies specific individuals for nutrition or public health intervention, often at the
community level
ANSWER: c
Match the use of NNMRRP data in the right column with an example of that use in the left column. Options
will only be used once.
a. assessment of dietary intake
b. monitoring and surveillance
c. regulatory
d. food programs and guidance
e. scientific research
f. historical trends
CNIA.BOYL.17.7.2 - Describe key components of the National Nutrition Monitoring
66. Correlate food consumption and dietary status with incidence of disease over time.
ANSWER: f
67. Develop food guides and dietary guidance materials.

ANSWER: d
68. Establish nutrient requirements such as DRIs.

ANSWER: e
69. Determine populations at risk of having diets low or high in certain nutrients.
ANSWER: a
70. Develop food labeling policies.

ANSWER: c
71. Assess progress toward achieving the objectives in Healthy People 2020.
ANSWER: b

Match a potential health program decision in the left column with its most likely policy tool in the right column.
Options will only be used once.
a. Dietary Guidelines for Americans
b. Labeling regulations
c. Credentialing requirements
d. Dietary Reference Intakes (DRIs)
systems.
72. Program segment on dietary fats should include information about omega-3 fatty acids and alpha-linolenic
acid.
ANSWER: d
73. Program should include a discussion of healthful eating patterns.

ANSWER: a
74. Program instructor will be a registered dietitian (RD).

ANSWER: c
75. Program should include a segment on reading food product information.

ANSWER: b
Match the survey in the left column with its sponsoring agency in the right column. Options will only be used
once.
a. Food and Nutrition Service
b. U.S. Bureau of Labor Statistics
c. NCI
d. FDA
e. Center for Food Safety and Applied Nutrition
76. Food Label and Package Survey

ANSWER: d
77. School Nutrition Dietary Assessment

ANSWER: a
78. Health and Diet Survey

ANSWER: e
79. Consumer Expenditure Survey

ANSWER: b
80. 5 a Day for Better Health Baseline Survey

ANSWER: c
81. Does the United States have a national nutrition policy? Justify your answer.
ANSWER: The answer is both yes and no. It is no in the sense that no one federal body or
agency has as its sole mandate to establish, implement, and evaluate national
nutrition policy. However, the U.S. does have food assistance programs, national
nutrition and health objectives as found in the Healthy People 2020 initiative,
regulations to safeguard the food supply and ensure the proper handling of food
products, dietary guidance systems, monitoring and surveillance programs, and
food labeling legislation.
82. Discuss the history of the food and nutrition consumption surveys.
ANSWER: The U.S. government has been involved in tracking certain elements of the food
supply and food consumption for the last century, beginning with the USDA’s
Food Supply Series undertaken in 1909. In the 1930s, the first USDA Household
Food Consumption Survey was conducted. In 1965, this survey became known as
the Nationwide Food Consumption Survey. The Ten-State Nutrition Survey was
conducted between 1968 and 1970. In the 1970s other surveys, such as the
NHANES I and Pediatric Nutrition Surveillance System, were administered. In the
1980s and 1990s, NHANES II, NHANES III, and the HHANES studies were
conducted. In 1990, legislation was passed that established the NNMRRP, which
includes more than 50 surveillance activities that monitor and evaluate the health
and nutritional issues of the U.S. population. Currently, the What We Eat in
America Survey and the Total Diet Study are utilized.
83. Explain the goals and purpose of the National Nutrition Monitoring and Related Research Program
(NNMRRP).
ANSWER: The NNMRRP takes a multidisciplinary approach to monitoring the
nutritional and health status of Americans in general and of high-risk
groups, such as low-income families, pregnant women, and minorities.
The USDA and DHHS work together to implement and coordinate the
activities. The NNMRRP includes all data collection and analysis activities
of the federal government related to (1) measuring the health and
nutritional status, food consumption, dietary knowledge, and attitudes
about diet and health of the U.S. population; and (2) measuring food
consumption and the quality of the food supply.

The goals of the NNMRRP include the following:
a. Provide the scientific foundation for the maintenance and

improvement of the nutritional status of the U.S. population and
the nutritional quality and healthfulness of the national food
supply.
b. Collect, analyze, and disseminate timely data on the nutritional and
dietary status of the U.S. population, the nutritional quality of the
food supply, food consumption patterns, and consumer knowledge
and attitudes concerning nutrition.
c. Identify high-risk groups and geographical areas, as well as
nutrition-related problems and trends, to facilitate prompt
implementation of nutrition intervention activities.
d. Establish national baseline data and develop and improve uniform
standards, methods, criteria, policies, and procedures for nutrition
monitoring.
e. Provide data for evaluating the implications of changes in agricultural
policy related to food production, processing, and distribution that may
affect the nutritional quality and healthfulness of the U.S. food supply.

84. What are the five areas of the NNMRRP surveys? Provide an example of their interrelatedness.
ANSWER: The NNMRRP surveys are grouped into five areas: nutritional status and nutrition-
related health measurements; food and nutrient consumption; knowledge, attitudes,
and behavior assessment; food composition and nutrient databases; and food supply
determinations. Two examples illustrating their interrelatedness include: (1) An
individual’s health and nutritional status is influenced by his or her food intake,
which includes the food prepared and eaten at home and away from the home. (2)
Food intake is influenced by an individual’s knowledge about the relationship
between diet and health, use of supplements, nutrient requirements, and attitudes
about food and dietary and health practices.
KEYWORDS: Bloom’s: Apply | Bloom’s: Understand
85. Describe how the Dietary Reference Intakes (DRI) differ from the Recommended Dietary Allowances
(RDA).
ANSWER: The RDA is just one of the DRIs. The RDA is the average daily amount of a
nutrient that is sufficient to meet the nutrient needs of 97%-98% of healthy
individuals of a specific age and gender. The DRIs are a set of reference values for
energy and nutrients that can be used for planning and assessing diets for healthy
people. The DRIs include the Estimated Average Requirements, the Recommended
Dietary Allowances, the Adequate Intakes, and the Tolerable Upper Intake Levels.

86. Explain how the dietary recommendations of the Food and Agriculture Organization/World Health
Organization (FAO/WHO) differ from the Dietary Reference Intakes.
ANSWER: The FAO and WHO recommendations are considered sufficient for the
maintenance of health in nearly all people. They differ from the DRIs because they
are based on slightly different judgment factors and serve different purposes. The
FAO/WHO recommendations take into consideration people worldwide; however,
for the most part, the various recommendations fall within the same general range.
87. What do the nutrition survey results suggest about the nutritional status of Americans?
ANSWER: Overall, survey results suggest that we are well nourished, but are generally over
fat, under-exercised, and beset to some extent with nutrient deficiencies. Generally
speaking, we do not consume enough fruits, vegetables, and dairy. We tend to be
somewhat knowledgeable about nutrition, but our behaviors do not illustrate that.
88. Provide at least five suggestions for implementing the Dietary Guidelines into one’s lifestyle.
ANSWER: Answers will vary and are numerous. Some suggestions include the
following:
• Eat a variety of foods each day.

• Eat foods that are higher in fiber, such as fresh fruits and
vegetables, legumes, and whole-grain products.
• Eat foods low in fat, saturated fats, trans fat, and cholesterol.
• Grill, bake, or broil seafood in place of meat.
• Consume the equivalent of 3 cups of milk daily.

systems.
89. Choose one of the Dietary Guidelines for Americans and translate the guideline into food-specific advice
that consumers can implement in their homes, at the grocery store, or in restaurants.
ANSWER: Answers will vary. Table 7-8 translates the Dietary Guideline that recommends
reducing sodium intake to <2,300 mg.

systems.
90. Describe appropriate uses of current dietary guidance systems.

ANSWER: There are many appropriate uses, with a sampling below:
• Menu planning in institutional settings, such as schools, hospitals,

and long-term care facilities
• Evaluation of eating habits, such as in the NNMRRP programs
• Development of nutrition policy and nutrition education efforts

systems.
91. Differentiate among nutrition screening, nutrition assessment, nutrition monitoring, and nutrition
surveillance.
ANSWER: Essentially the differences are in the timing of data collection, the extent
and nature of the data collected, and the purpose or use of the
data. Nutrition screening is a system that identifies specific individuals for
nutrition or public health intervention, often at the community
level. Nutrition assessment is the measurement of indicators of dietary
status and nutrition-related health status to identify the possible
occurrence, nature, and extent of impaired nutritional status (ranging
from deficiency to toxicity). Nutrition monitoring is the assessment of
dietary or nutritional status at intermittent times with the aim of detecting
changes in dietary or nutritional status. Nutrition surveillance is the
continuous assessment of nutritional status for the purpose of detecting changes in
trends or distributions so that corrective measures can be taken.
92. Define public health surveillance and discuss its purpose.

ANSWER: Public health surveillance is the ongoing, systematic collection, analysis, and
interpretation of data essential to the planning, implementation, and evaluation of
public health practice, closely integrated with the timely dissemination of these
data to those responsible for prevention and control. Its purpose is to monitor the
health and nutritional status of a population as a means of deciding how to allocate
scarce resources, enhance the quality of life, and improve productivity.
93. Briefly discuss the relationship of nutrition research and nutrition monitoring to U.S. national nutrition
policy.
ANSWER: The data collected from the nutrition research and nutrition monitoring programs
help to formulate the U.S. national nutrition policy. Additionally, the research and
monitoring programs are a part of the national nutrition policy.
94. List the five key components of the National Nutrition Monitoring and Related Research Program.
ANSWER: The five key components are: 1) food supply determinations; 2) food and nutrient
consumption; 3) nutritional status and nutrition-related health measurements;
4) knowledge, attitudes, and behavior assessments; and 5) food composition and
nutrient databases.
95. What is the Healthy Eating Index?

ANSWER: The Health Eating Index was developed by jointly by the USDA and the National
Cancer Institute to assess and score various components of the diet to give an
indication of overall diet quality by measuring the degree to which a person’s diet
conforms to federal dietary guidelines.
systems.
96. Develop an outline of what information you would present.

ANSWER: Answers will vary, but could include the following topics:
• My Plate
• Dietary Guidelines for Americans
• DRIs
• Healthy Eating Index
systems.
97. How might you involve the students in the presentation?

ANSWER: Answers will vary, but could include:
• Question/answer time
• Asking open-ended questions during the presentation
Community Nutrition in Action An Entrepreneurial Approach 7th Edition Boyle Test Bank
• Written activities or other hands-on activities

• Incorporation of a game
systems.
98. What are some recommendations that you could include in your presentation that could assist the students in
better following the dietary guidance system you presented?
ANSWER: Answers will vary, but could include providing tips on healthy snacking; the
importance of eating a variety of fruits, vegetables, and dairy products every day;
and the importance of eating breakfast. The student should make an effort to
translate the information into behaviors that this particular audience could
successfully practice.
systems.
99. What are some specific examples you could provide on recommended serving sizes of different food
categories? Provide at least three specific examples.
ANSWER: Answers will vary, but should include three examples taken from Table 7-10 or a
similar resource.
systems.
100. What type of visual aids might you use in such a presentation?
ANSWER: Answers will vary, but may include visuals from the My Plate website (colored
food plate), specific servings of different foods, or examples of each food category.
systems.
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KEYWORDS: Bloom’s: Remember

11. Nongovernmental, nonprofit health organizations issue dietary recommendations.

Copyright Cengage Learning. Powered by Cognero. Page 3

15. The high-risk behaviors of youths are assessed in YRBS.

Copyright Cengage Learning. Powered by Cognero. Page 4

KEYWORDS: Bloom’s: Remember

24. NHANES includes only non-invasive measurements and interviews.

Copyright Cengage Learning. Powered by Cognero. Page 5

monitoring to U.S. national nutrition policy.

33. The NHANES series ____.

34. The sample studied in the HHANES included ____.

REFERENCES: National Nutrition Policy in the United States

38. Which statement about the Total Diet Study is accurate?

REFERENCES: National Nutrition Policy in the United States

41. Food disappearance data has been available since ____.

43. Acceptable uses of the Dietary Reference Intakes include ____.

45. The BRFSS includes questions about ____.

address the need to limit dietary fat and sodium.

53. The current U.S. food guidance system is called ____.

60. Used to establish nutrient requirements and study diet-health relationships

67. Develop food guides and dietary guidance materials.

68. Establish nutrient requirements such as DRIs.

70. Develop food labeling policies.

Copyright Cengage Learning. Powered by Cognero. Page 15

73. Program should include a discussion of healthful eating patterns.

74. Program instructor will be a registered dietitian (RD).

75. Program should include a segment on reading food product information.

76. Food Label and Package Survey

77. School Nutrition Dietary Assessment

78. Health and Diet Survey

79. Consumer Expenditure Survey

80. 5 a Day for Better Health Baseline Survey

consumption and the quality of the food supply.

a. Provide the scientific foundation for the maintenance and

REFERENCES: National Nutrition Policy in the United States

REFERENCES: National Nutrition Policy in the United States

• Eat a variety of foods each day.

REFERENCES: Nutrition Survey Results: How Well Do We Eat?

reducing sodium intake to <2,300 mg.

90. Describe appropriate uses of current dietary guidance systems.

• Menu planning in institutional settings, such as schools, hospitals,

REFERENCES: Nutrition Survey Results: How Well Do We Eat?

92. Define public health surveillance and discuss its purpose.

KEYWORDS: Bloom’s: Understand

95. What is the Healthy Eating Index?

96. Develop an outline of what information you would present.

97. How might you involve the students in the presentation?

Chapter 07 - A National Nutrition Agenda for the Public’s Health

• Written activities or other hands-on activities

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