TEST BANK for Whitney, Understanding Nutrition 16th Edition
Verified Chapters 1 - 20, Complete Newest Version
Diet Planning Principles - ANSWER: Adequacy
Balance
kCalories control
Nutrient Density
Moderation
Variety
adequacy (dietary) - ANSWER: providing all of the essential nutrients, fiber, and
energy in amounts sufficient to maintain health
Balance - ANSWER: the art of balancing the diet involves consuming enough but not
too much-of each type of food
meat, fish and poultry are rich in____ but poor in _____ - ANSWER: iron, calcium
milk is rich in _____ but poor in _____ - ANSWER: calcium, iron
one key to kCalorie control is - ANSWER: selecting foods with high nutrient density
foods that are notably low in nutrient density are often called - ANSWER: empty-
kcalories foods
nutrient profiling is - ANSWER: ranking foods based on their overall nutrient
composition
nutrient density - ANSWER: the measure of the nutrients a food provides relative to
the energy it provides. The more nutrients and fewer kcalories the higher the density
kcalorie control - ANSWER: management of food energy intake
moderation (dietary) - ANSWER: providing enough but not to much of a substance
variety - ANSWER: eating a wide selection of foods within and among the major food
groups
Dietary Guidelines for Americans - ANSWER: provide science-based advice to
promote health and reduce risk of disease through diet and physical activity
Five food groups - ANSWER: fruits
vegetables
meat and legumes
milk
, grains
food group plans - ANSWER: diet based planning tools that sort foods into groups
based on nutrient content and specify that people should eat certain amounts from
each group
legumes - ANSWER: plants of the bean and pea family, with seeds that are rich in
protein compared with other plant derived foods
USDA Food groups sort vegetables into ____ sub categories - ANSWER: five sub
categories
USDA Vegetable sub categories - ANSWER: dark green=deliver vitamin B folate
orange and deep yellow= vitamin A
legumes=supply iron and protein
starchy=carbohydrate
other=a little bit of everything
Fruits contribute - ANSWER: folate, vitamin A, vitamin C, potassium, fiber
Vegetables contribute - ANSWER: folate, vitamin A, Vitamin C, vitamin K, vitamin E,
magnesium, potassium, fiber
grains contribute - ANSWER: folate, riboflavin, niacin, thiamin, iron, magnesium,
selenium, fiber
meat, fish, poultry, and eggs contribute - ANSWER: protein, niacin, thiamin, vitamin
B6, vitamin B12, iron, magnesium, potassium, and zinc,
legumes and nuts contribute - ANSWER: protein, folate, thiamin, vitamin E, iron,
magnesium, potassium, zinc, fiber
milk, yogurt and cheese contribute - ANSWER: protein, riboflavin, vitamin B12,
calcium, magnesium, potassium, and when fortified vitamins A, D
oils contribute - ANSWER: fatty acids, vitamin E,
solid fats and added sugars contribute - ANSWER: saturated fat and trans fat
discretionary kcalorie allowance - ANSWER: the kcalories remaining in a persons
daily allowance after consuming enough nutrient dense food to meet all of the
nutrient needs for the day
recommended servings sizes for fruits and vegetables are _____, while meats and
grains are measured in _________ - ANSWER: cups, ounces
Verified Chapters 1 - 20, Complete Newest Version
Diet Planning Principles - ANSWER: Adequacy
Balance
kCalories control
Nutrient Density
Moderation
Variety
adequacy (dietary) - ANSWER: providing all of the essential nutrients, fiber, and
energy in amounts sufficient to maintain health
Balance - ANSWER: the art of balancing the diet involves consuming enough but not
too much-of each type of food
meat, fish and poultry are rich in____ but poor in _____ - ANSWER: iron, calcium
milk is rich in _____ but poor in _____ - ANSWER: calcium, iron
one key to kCalorie control is - ANSWER: selecting foods with high nutrient density
foods that are notably low in nutrient density are often called - ANSWER: empty-
kcalories foods
nutrient profiling is - ANSWER: ranking foods based on their overall nutrient
composition
nutrient density - ANSWER: the measure of the nutrients a food provides relative to
the energy it provides. The more nutrients and fewer kcalories the higher the density
kcalorie control - ANSWER: management of food energy intake
moderation (dietary) - ANSWER: providing enough but not to much of a substance
variety - ANSWER: eating a wide selection of foods within and among the major food
groups
Dietary Guidelines for Americans - ANSWER: provide science-based advice to
promote health and reduce risk of disease through diet and physical activity
Five food groups - ANSWER: fruits
vegetables
meat and legumes
milk
, grains
food group plans - ANSWER: diet based planning tools that sort foods into groups
based on nutrient content and specify that people should eat certain amounts from
each group
legumes - ANSWER: plants of the bean and pea family, with seeds that are rich in
protein compared with other plant derived foods
USDA Food groups sort vegetables into ____ sub categories - ANSWER: five sub
categories
USDA Vegetable sub categories - ANSWER: dark green=deliver vitamin B folate
orange and deep yellow= vitamin A
legumes=supply iron and protein
starchy=carbohydrate
other=a little bit of everything
Fruits contribute - ANSWER: folate, vitamin A, vitamin C, potassium, fiber
Vegetables contribute - ANSWER: folate, vitamin A, Vitamin C, vitamin K, vitamin E,
magnesium, potassium, fiber
grains contribute - ANSWER: folate, riboflavin, niacin, thiamin, iron, magnesium,
selenium, fiber
meat, fish, poultry, and eggs contribute - ANSWER: protein, niacin, thiamin, vitamin
B6, vitamin B12, iron, magnesium, potassium, and zinc,
legumes and nuts contribute - ANSWER: protein, folate, thiamin, vitamin E, iron,
magnesium, potassium, zinc, fiber
milk, yogurt and cheese contribute - ANSWER: protein, riboflavin, vitamin B12,
calcium, magnesium, potassium, and when fortified vitamins A, D
oils contribute - ANSWER: fatty acids, vitamin E,
solid fats and added sugars contribute - ANSWER: saturated fat and trans fat
discretionary kcalorie allowance - ANSWER: the kcalories remaining in a persons
daily allowance after consuming enough nutrient dense food to meet all of the
nutrient needs for the day
recommended servings sizes for fruits and vegetables are _____, while meats and
grains are measured in _________ - ANSWER: cups, ounces
