NHM 311 EXAM (CHAPTER 2)
QUESTIONS WITH CORRECT ANSWERS
Food flabels fserve fto finform fconsumers fabout fthe fnutrients fand fingredients fin fthe
fpackage. fThe fnutrient fstandards fused fon ffood flabels fto fhelp fconsumers fmake
finformed fchoices fabout ffood fare fcalled fthe f_________ f- f✔✔Daily fValue
Which fnutrients fare fover fconsumed fin fU.S. fdiets? f- f✔✔Saturated ffat fand fSodium
Moderating fportion fsizes fof ffood fhelps fus fcontrol fcalories fand fprevents fus ffrom
fovereating. fWhen fit fcomes fto fmeat, fa fmodest f3-ounce fportion fis frecommended.
fWhich fof fthe ffollowing fcommon fobjects fcan fwe fuse fto fvisually festimate fa f3-ounce
fportion fof fmeat? f- f✔✔Deck fof fCards
True for fFalse? fAll fpackages fwith ffood flabels fon fthem fneed fto fdisplay finformation
fabout fevery fvitamin fand fmineral fthe fproduct fcontains. f- f✔✔False
If fyou fconsumed f1/2 fcup fof fcooked frice, ftwo fslices fof fbread, fand fa fcup fof fcooked
foatmeal fin fa fday, fhow fmany ftotal founces fof fgrains fwould fyou fhave featen? f- f✔✔5
fOunces
The fDietary fReference fIntakes f(DRI) fcommittee fhas fset frecommended fintake fand
flimits ffor fvitamins, fminerals, fand: f- f✔✔carbohydrates, ffiber, flipids, fprotein, fwater, fand
fenergy.
When fdetermining fcalorie fpercentage franges fbased fon fAcceptable fMacronutrient
fDistribution fRanges f(AMDR), f10-35% fof fcalories fshould fcome ffrom fwhich
fmacronutrient? f- f✔✔Protein
The fDietary fReference fIntakes f(DRI) fstandards fapply fto: f- f✔✔healthy fPeople fOnly
In fkeeping fwith fthe frecommendations fof fthe fDietary fGuidelines, fwhen fplanning four
fdaily fmeal, fwhat fpercentage fof four fplate fshould fbe fcomposed fof ffruits fand
fvegetables? f- f✔✔Half, for f50 fpercent
QUESTIONS WITH CORRECT ANSWERS
Food flabels fserve fto finform fconsumers fabout fthe fnutrients fand fingredients fin fthe
fpackage. fThe fnutrient fstandards fused fon ffood flabels fto fhelp fconsumers fmake
finformed fchoices fabout ffood fare fcalled fthe f_________ f- f✔✔Daily fValue
Which fnutrients fare fover fconsumed fin fU.S. fdiets? f- f✔✔Saturated ffat fand fSodium
Moderating fportion fsizes fof ffood fhelps fus fcontrol fcalories fand fprevents fus ffrom
fovereating. fWhen fit fcomes fto fmeat, fa fmodest f3-ounce fportion fis frecommended.
fWhich fof fthe ffollowing fcommon fobjects fcan fwe fuse fto fvisually festimate fa f3-ounce
fportion fof fmeat? f- f✔✔Deck fof fCards
True for fFalse? fAll fpackages fwith ffood flabels fon fthem fneed fto fdisplay finformation
fabout fevery fvitamin fand fmineral fthe fproduct fcontains. f- f✔✔False
If fyou fconsumed f1/2 fcup fof fcooked frice, ftwo fslices fof fbread, fand fa fcup fof fcooked
foatmeal fin fa fday, fhow fmany ftotal founces fof fgrains fwould fyou fhave featen? f- f✔✔5
fOunces
The fDietary fReference fIntakes f(DRI) fcommittee fhas fset frecommended fintake fand
flimits ffor fvitamins, fminerals, fand: f- f✔✔carbohydrates, ffiber, flipids, fprotein, fwater, fand
fenergy.
When fdetermining fcalorie fpercentage franges fbased fon fAcceptable fMacronutrient
fDistribution fRanges f(AMDR), f10-35% fof fcalories fshould fcome ffrom fwhich
fmacronutrient? f- f✔✔Protein
The fDietary fReference fIntakes f(DRI) fstandards fapply fto: f- f✔✔healthy fPeople fOnly
In fkeeping fwith fthe frecommendations fof fthe fDietary fGuidelines, fwhen fplanning four
fdaily fmeal, fwhat fpercentage fof four fplate fshould fbe fcomposed fof ffruits fand
fvegetables? f- f✔✔Half, for f50 fpercent
