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Nutrition Ch.2 Test

Enter the letter for the matching Answer
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1.
Dental caries/ sugar alcohols
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2.
Olfaction
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3.
Dairy Foods (low fat or fat-free; lactose-free dairy or calcium fortified)
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4.
Claim (fat free)
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5.
Fruits/Veggies are good source of?
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6.
Factors that drive food choices?
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7.
Which part of a food label is the primary tool for determining the healthfulness of the product?
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8.
Ounce-equivalent
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9.
Eating Right when eating out
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10.
Claim (reduced )
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11.
All food sold in the US must provide a food label? (T or F)
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12.
Neural Tube defects/ Folate
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13.
Moderate diet
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14.
The FDA regulates two types of claims that food companies put on food labels:
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15.
Physical Activity Guidelines for Americans states?
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16.
Fiber is
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17.
Fruits (fresh,frozen, dried) easy on JUICE
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18.
USDA Food Patterns
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19.
Food Label must have these 5 components
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20.
An ounce-equivalent is
A.
our sense of smell, plays a key rolse in the stimulation of appetite
B.
Adults should engage in: 150mins per week of moderate intensity physical activity and 2 or more days per week of muscle-strengthening exercises
C.
1. nutrient claims 2. health claims
D.
developed to help Americans incorporate the DIetary Guidlines into their everyday lives
E.
APPROVED CLAIM Consumtion of foods high in sugars and starches promotes tooth decay. The sugar alcohols in (name of food) don't promote tooth decay
F.
fiber, vitamin c, potassium and magnesium
G.
1. social and cultural cues 2. sensory data 3. learned factors
H.
Nutrition Facts Panel
I.
a serving that is 1 ounce or equivalent to an ounce for either grains or proteins foods
J.
APPROVED CLAIM Adequate folate may reduce the risk of high blood pressure and stroke
K.
A nondigestible carb that promotes body functioning
L.
False- meat, poultry, coffee, spices, fresh produce and seafood dont have to have one
M.
DAILY: 1 1/2 cups **provides: fiber, phytochemicals, vit A/C, folate, potassium and mag
N.
*Avoid large portions, all-you-can eat-buffets, appetizers breaded-fried-filled w.cheese-meat, cream sauces or a lot of cheese *Order app instead of meal, order from kids menu, broth based soups, meatless dishes, steamed veggies *skip desert, parfaits
O.
atleast 25% less
P.
A serving size that is 1 oz, or equal to an ounce ex: 1 slice bread= 1/2 cup of rice 1cup OJ=1 grapefruit 1 cup tomatoe juice= 2 cups raw spinach 1oz pork= 1/4cup pinto beans
Q.
not to much and not to little
R.
DAILY: 3 cups ** calcium, phosphorus, riboflavin, protein, b12, vit D/A
S.
less than 0.5g of fat per serving
T.
1. A statement of Identity 2. The net contents of the package 3. Ingredient list 4. The name and address of the food manufacturer, packer, or distributor 5. Nutrition facts panel (since 1973?)
Type the Answer that corresponds to the displayed Question.
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21.
Empty calories are the extra amount of energy a person can consume after meeting all essential needs through eating nutrient-dense foods (T or F)
Type the Question that corresponds to the displayed Answer.
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22.
provides enough of the energy, nutrients, and fiber to maintain a persons health. Varies per individual
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23.
Visual representation of USDA food patterns 1.eat in moderation 2. eat a variety of foods 3. consume the right proportion of ea. recommended food group 4. Personalized eating plan 5. increase physical activity 6. goals for improving food choice
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24.
Is based on food that provide a high level of nutrients and fiber for a relatively low number of calories
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25.
psychological desire to consume specific foods; triggered by sensory data
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26.
basic biological urge to eat
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27.
Can be made w/out approval from the FDA ex: Builds stronger bones, Improves memory, Slows sign of aging, Boots your immune system
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28.
1.sight 2.smell 3. taste 4. texture 5. sound
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29.
Designed for people w/diabetes by the American Dietetic Association organized into 6 lists
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30.
3g of less per serving

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