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Nutrition Ch.2 Test

Enter the letter for the matching Answer
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1.
Ounce-equivalent
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2.
Hypertension and stroke/ sodium+potassium
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3.
Eating Right when eating out
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4.
Balanced diet
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5.
Factors that drive food choices?
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6.
The FDA regulates two types of claims that food companies put on food labels:
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7.
Fruits/Veggies are good source of?
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8.
Adequate diet
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9.
Physical Activity Guidelines for Americans states?
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10.
Empty Calories (cakes,pizza, bacon, hot dogs etc)
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11.
MyPlate
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12.
Nutrion facts panel has
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13.
Fiber is
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14.
Structure function claims
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15.
Mouthfeel
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16.
All food sold in the US must provide a food label? (T or F)
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17.
Proteins (low fat or lean meat/poultry- bake,broil,grill; fish,eggs, soy beans/nuts; Legumes)
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18.
Of the 5 food groups in myplate, which should make up half of your plate
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19.
Cancer/ dietary fats, fiber, fruits, vegs, grians
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20.
It is possible to eat healthfully when dining out? (T or F)
A.
Calories from solid fats or added sugars that provide few or no nutrients
B.
*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
C.
provides enough of the energy, nutrients, and fiber to maintain a persons health. Varies per individual
D.
fruits and veggies
E.
False- meat, poultry, coffee, spices, fresh produce and seafood dont have to have one
F.
APPROVED CLAIM Good source of potassium and low sodium diets can reduce hypertension and stroke
G.
True- pick food low in saturated fat/ added sugars and smaller portions
H.
A nondigestible carb that promotes body functioning
I.
Adults should engage in: 150mins per week of moderate intensity physical activity and 2 or more days per week of muscle-strengthening exercises
J.
1. social and cultural cues 2. sensory data 3. learned factors
K.
1. serving size/servings per container 2. Calories per serving 3. Percent Daily Values (%DV) 4. Footnote (lower part of the panel)
L.
fiber, vitamin c, potassium and magnesium
M.
Can be made w/out approval from the FDA ex: Builds stronger bones, Improves memory, Slows sign of aging, Boots your immune system
N.
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
O.
Tactile sensation of food in the mouth; derived from the interaction of physical and chemical characteristics of the food
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.
APPROVED CLAIM low-fat diets in fiber grian products,fruits, vegs may recude risk of some cancer
R.
contains the combo of foods that provide proper proportion of nutrients
S.
Daily: 5 1/2 oz ** protein, phos, b6, b12, mag, iron,zinc, niacin, and thiamin
T.
1. nutrient claims 2. health claims
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)
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22.
Which part of a food label is the primary tool for determining the healthfulness of the product?
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23.
Calorie labeling on menus has greatly improved the food choices made by consumers eating out? (T or F)
Type the Question that corresponds to the displayed Answer.
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24.
developed to help Americans incorporate the DIetary Guidlines into their everyday lives
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25.
atleast 25% less
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26.
our sense of smell, plays a key rolse in the stimulation of appetite
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27.
a serving that is 1 ounce or equivalent to an ounce for either grains or proteins foods
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28.
3g of less per serving
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29.
basic biological urge to eat
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30.
1.sight 2.smell 3. taste 4. texture 5. sound

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