Chapter Questions
The nutrient standards in use today include all of the following except _______a. Adequate Intakes (AI)b. Daily Minimum Requirements (DMR)c. Daily Values (DV)d. a and $c$
The Dietary Reference Intakes were devised for which of the following purposes?a. to set nutrient goals for individualsb. to suggest upper limits of intakes, abowe which toxicity is likelyc. to set average nutrient requirements for use in researchd. all of the above
The energy intake recommendation is set at a level predicted to maintain body weight. T $\mathrm{F}$
The Dietary Reference Intakes (DRI) are for all people, regardless of their medical history. T F
The Dietary Guidelines for Americans include all of these major topic areas, except:a. Balance calories to manage a healthy body weight.b. Increase intakes of certain nutrient-dense foods.c. Reduce intakes of artificial ingredients.d. Reduce intakes of certain foods and food components.
The Dietary Guidelines for Americans recommend physical activity to help balance calorie intakes to achieve and sustain a healthy body weight.T $\quad \mathrm{F}$
According to the USDA Food Patterns, which of the following vegetables should be limited?a. carrotsb. avocadosc. baked beansd. potatoes
The USDA Food Patterns recommend a small amount of daily oil from which of these sources?a. olivesb. nutsc. vegetable oild. all of the above
People who choose not to eat meat or animal products need to find an alternative to the USDA Food Patterns when planning their diets.T F
To plan a healthy diet that correctly assigns the needed amounts of food from each food group, the diet planner should start by consultinga. USDA Food Patternsb. Dietary Reference Intakesc. sample menusd. none of the above
A properly planned diet controls calories by excluding snacks.T $F$
Which of the following values is found on food labels?a. Recommended Dietary Allowancesb. Dietary Reference Intakesc. Daily Valuesd. Estimated Average Requirements
By law, food labels must state as a percentage of the Daily Values the amounts of vitamin C, vitamin A, niacin, and thiamin present in food.T F
To be labeled "Iow fat," a food must contain 3 grams of fat or less per serving.T $F$
One way to evaluate any eating pattern is to compare the total food amounts that it provides with those recommended by the USDA Food Patterns.T F
A carefully planned diet has which of these characteristics?a. It contains sufficient raw oil.b. It contains no solid fats or added sugars.c. It contains all of the vegetable subgroups.d. a and $c$
Various whole foods contain so many different phytochemicals that consumers should focus on eating a wide variety of foods instead of seeking out a particular phytochemical.T F
As natural constituents of foods, phytochemicals are safe to consume in large amounts.