NTR 222: NUTRITION AND DIETETICS PREP EXAM WITH
ACCURATE AND ELABORATE QUESTIONSAND ANSWERS
GRADED A+ 2025-2026
Disease related to nutrition
heart disease
some cancers
stroke
diabetes
kidney disease
Dietary guidelines
purpose: provide advice for ages 2+ including those at increased risk of chronic disease
produced by: USA & HHS
Updated every 5 years
Components required on food labels
nutrition facts
allergy contents
added trans fat
Daily value
one number chosen from RDAs of how much you should limit or need a specific nutrient
based on the percentage of the group (the daily value for fat in a 2,000 calorie diet is 30%)
,Calculate the daily value for a person
Calculate how much the nutrient should make up in a specific calorie diet (30% of a 2000
calorie diet is 600 calories)
Divide the number of calories by the number of calories/gram found in the nutrient (600
calories/ 9 calories per gram for fat = 66.6 grams)
How many grams of the nutrient you are getting from this food is your daily value on the
label (3 grams of fat out of 65 = a daily value of 4.6% of 5%)
Requirements to market as "healthy"
low in total fat, sat fat, cholesterol, and sodium
must have at least 10% daily value for at least one of the following:
- vitamin A
- vitamin C
- iron
- calcium
- protein
- fiber
*jelly bean rule
Jelly bean rule
jelly beans are just sugar so low in fat and could be classified healthy if not for the 10% DV
rule
,Requirements to be marketed "low fat
3g or less per serving
Requirements to be marketed "low saturated fat"
one gram or less per serving and less than 0.5g of trans fat
Requirements to be marketed "low cholesterol"
less than 20mg per serving AND less than 2g saturated and trans fat combines
Requirements to be marketed "low calorie"
40 calories or less per serving
Requirements to be marketed "low sodium"
140 mg or less per serving
Requirements to be marketed "trans fat free"
less than 0.5g of trans fat and less than 0.5g of saturated fat per serving
Requirements to be marketed "high in ___ or excellent source of ___"
20+% of the DV
Requirements to be marketed "good source of ___"
10-19% of the D
, Requirements to be marketed "high in fiber"
at least 5g per serving
Health claim requirements: soluble fiber & heart disease
low fat, sat fat, cholesterol AND at least 0.6g soluble fiber
Health claim requirements: heart healthy
low in saturated fat and cholesterol
Health claim requirements: hypertension
low sodium
Health claim requirements: cancer & fiber
must be low in fat and a good source of fiber
Health claim requirements: cancer & fruits and vegetables
low fat
good source of vitamin A, vitamin C, or fiber
Health claim requirements: osteoporosis
at least 20% DV for calcium
New food label
ACCURATE AND ELABORATE QUESTIONSAND ANSWERS
GRADED A+ 2025-2026
Disease related to nutrition
heart disease
some cancers
stroke
diabetes
kidney disease
Dietary guidelines
purpose: provide advice for ages 2+ including those at increased risk of chronic disease
produced by: USA & HHS
Updated every 5 years
Components required on food labels
nutrition facts
allergy contents
added trans fat
Daily value
one number chosen from RDAs of how much you should limit or need a specific nutrient
based on the percentage of the group (the daily value for fat in a 2,000 calorie diet is 30%)
,Calculate the daily value for a person
Calculate how much the nutrient should make up in a specific calorie diet (30% of a 2000
calorie diet is 600 calories)
Divide the number of calories by the number of calories/gram found in the nutrient (600
calories/ 9 calories per gram for fat = 66.6 grams)
How many grams of the nutrient you are getting from this food is your daily value on the
label (3 grams of fat out of 65 = a daily value of 4.6% of 5%)
Requirements to market as "healthy"
low in total fat, sat fat, cholesterol, and sodium
must have at least 10% daily value for at least one of the following:
- vitamin A
- vitamin C
- iron
- calcium
- protein
- fiber
*jelly bean rule
Jelly bean rule
jelly beans are just sugar so low in fat and could be classified healthy if not for the 10% DV
rule
,Requirements to be marketed "low fat
3g or less per serving
Requirements to be marketed "low saturated fat"
one gram or less per serving and less than 0.5g of trans fat
Requirements to be marketed "low cholesterol"
less than 20mg per serving AND less than 2g saturated and trans fat combines
Requirements to be marketed "low calorie"
40 calories or less per serving
Requirements to be marketed "low sodium"
140 mg or less per serving
Requirements to be marketed "trans fat free"
less than 0.5g of trans fat and less than 0.5g of saturated fat per serving
Requirements to be marketed "high in ___ or excellent source of ___"
20+% of the DV
Requirements to be marketed "good source of ___"
10-19% of the D
, Requirements to be marketed "high in fiber"
at least 5g per serving
Health claim requirements: soluble fiber & heart disease
low fat, sat fat, cholesterol AND at least 0.6g soluble fiber
Health claim requirements: heart healthy
low in saturated fat and cholesterol
Health claim requirements: hypertension
low sodium
Health claim requirements: cancer & fiber
must be low in fat and a good source of fiber
Health claim requirements: cancer & fruits and vegetables
low fat
good source of vitamin A, vitamin C, or fiber
Health claim requirements: osteoporosis
at least 20% DV for calcium
New food label
