_____ is a health benefit associated with adequate fiber intake.
1.Reduced risk of heart disease
2.Reduced risk of hypertension
3.Reduced risk of diabetes
4.Reduced risk of bowel disease
5.All of these choices
Q. 2Which of the following lunches best fits into a meal plan suggesting that a person eat 1 cup vegetables, 2 ounces grains, and 2 ounces protein foods at lunch?
a. sandwich of 2 slices whole-wheat bread, 4 tablespoons nut butter, and 1 tablespoon honey with salad of 1 cup raw spinach
b. sandwich of 2 slices whole-wheat bread and 2 ounces ham, 1 boiled egg, and 1 cup vegetable juice
c. stir-fry of 1/2 cup tofu and 1 cup mixed vegetables on 1 cup cooked rice
d. 2 ounces broiled salmon and 1 cup thick tomato sauce over 1/2 cup cooked pasta
e. avocado, cup yogurt, 2 tablespoons peanut butter, and 1 cup cooked spinach
Q. 3Which of the following includes the recommended daily amounts of food from each group for a sedentary woman of 32 who requires 1,800 kcal/day, based on the USDA Food Intake Patterns?
a. 1 cup nonfat milk; 1 slice toast; 1/2 cup oatmeal; 3/4 cup orange juice; 3 oz. chicken breast; 1/2 cup green beans; 1 medium apple
b. 1/2 cup grape juice; 2 tbs. peanut butter on 2 slices whole-wheat bread; 1 cup nonfat yogurt; 1 medium apple; 1/2 cup diced cucumbers; 3 oz. baked fish; 1 cup spinach leaves; 1 cup squash; 1/2 cup carrots; 1 cup cooked rice; 2-oz. whole-wheat dinner roll; 1/2 cup strawberries; 2 cups nonfat milk
c. 1 cup nonfat milk; 1 cup raisin bran; 1 medium apricot; 1 egg; 3 oz. steak; 1 medium baked potato; 1/2 cup broccoli; 1 cup nonfat milk; 2-oz. whole-wheat roll
d. 2 slices whole-wheat bread with 1 1/2 oz. fat-free natural cheese; 1/2 cup apple juice; 3 oz. tuna fish salad with 1 cup lettuce leaves; 1 oz. crackers; 1 cup milk; 3 oz. pork chop; 1/2 cup Brussels sprouts; 1/2 cup fruit cocktail
e. 1 egg; avocado; cup yogurt; 1 tbs. peanut butter; 1 medium apple; cup spinach; 1 oz. nuts; 3 oz. baked chicken, no skin; 1 oz. goat cheese
Q. 4Which of the following is NOT a function of fiber?
1.Control of blood pressure
2.Maintenance of healthy bowel function
3.Promotion of healthy body weight
4.Increase in blood glucose concentrations
Q. 5You are planning a meal that includes a hamburger on a bun, coleslaw, and French fries. To have a more nutrient-dense meal, you should eat:
a. fried chicken, potato salad, a biscuit, and canned peaches.
b. pork tenderloin, green peas, brown rice, and strawberries.
c. spare ribs, scalloped potatoes, cornbread, and chocolate pudding.
d. fried catfish, baked beans, a white dinner roll, and vanilla ice cream.
e. a hamburger on a bun, nuts, and cheese.
Q. 6The body needs carbohydrates for _____.
1.energy
2.cell communication
3.disease processes
4.to determine protein function
5.all of these choices
6.none of these choices
Q. 7A person has eaten the following vegetables over the past week: carrots, pinto beans, corn, cauliflower, coleslaw, and mashed potatoes. Which of the following vegetables should he eat to be sure he has included each of the subgroups for the week?
a. broccoli
b. sweet potatoes
c. green peas
d. mushrooms
e. iceberg lettuce
Q. 8Which of the following conditions is NOT prevented by dietary fiber?
1.Constipation
2.Flatulence
3.Hemorrhoids
4.Diverticulosis
Q. 9Your sister has evaluated her usual diet by comparing it to the USDA Food Intake Patterns and has found that her intakes of fruits, vegetables, and dairy foods are lower than recommended. How would you interpret her results?
a. She needs to eat more of these foods and less of others to keep her calories balanced.
b. She is choosing the right foods because her intake matches the average American diet.
c. Her calorie intake is too low so she needs to increase her food intake.
d. She is choosing too many different kinds of fruits and vegetables.
e. She could use sauces and dips to make vegetables more palatable, thereby increasing her vegetable intake.
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