The implications of the U.S. Dietary Guidelines include all of the following except:
a. foods rather than supplements should provide what you need to consume daily.
b. there is no need to give up your favorite foods or eat strange foods you don't like.
c. you will need to carefully plan in detail what to eat for the best benefits.
d. you should include physical activity in your daily plan along with your food intake.
e. dietary patterns that are higher in plant basedfoods are associated with more favorable environmental outcomes.
Q. 2Fibers are often divided into two general groups by their _____ properties.
1.physical
2.chemical
3.functional
4.all of these selections
5.physical and functional only
Q. 3When referring to the DRI recommended intakes, it is important to remember that:
a. they are designed to help an individual recover from an illness.
b. they are the minimum values needed to maintain health.
c. they are based on the latest available scientific research.
d. they must be consumed daily because they do not account for varied intakes.
e. they are not age or gender specific.
Q. 4Like plant tissues, animal bodies store glucose in long chains of _____.
1.cellulose
2.glycogen
3.sugar
4.starch
Q. 5_____ is the storage form of glucose in plants.
1.Cellulose
2.Glycogen
3.Sugar
4.Starch
Q. 6Which of the following people would not be covered by the DRI, based on assumptions made by the DRI committee?
a. Harry, a 35-year-old healthy businessman
b. Cindy, a 21-year-old college athlete
c. Robert, a 20 year old with cystic fibrosis
d. Joann, a 35-year-old female vegetarian
e. Kimberly, a healthy 8-year-old female
Q. 7Lactose is made of 1 molecule of _____ and 1 molecule of _____.
1.glucose, galactose
2.glucose, glucose
3.fructose, fructose
4.galactose, galactose
5.fructose, glucose
Q. 8George is a 35-year-old athlete using nutrient supplements to give him a competitive advantage. Which of the following nutrient intake recommendations would you suggest that George become familiar with?
a. Adequate Intakes
b. Estimated Average Requirements
c. Tolerable Upper Intake Levels
d. Recommended Dietary Allowances
e. Daily Values
Q. 9Which of the following is not a disaccharide?
1.Maltose
2.Lactose
3.Fructose
4.Sucrose
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