How many Food Patterns were developed by the USDA to correspond to the energy intake levels on which MyPlate was based?
a. 8
b. 10
c. 12
d. 14
Q. 2At breakfast Jane makes sure she gets as many nutrients as she can for every calorie she consumes. Jane's breakfast would be considered:
a. low calorie.
b. nutrient dense.
c. high calorie.
d. well balanced.
Q. 3The 2010 Dietary Guidelines identified several nutrients of concern that are known to be somewhat lacking in the American diet. They are:
a. iron, calcium, phosphorus, and zinc.
b. iron, calcium, vitamin D, and vitamin A.
c. potassium, dietary fiber, calcium, and vitamin D.
d. potassium, dietary fiber, phosphorus, and vitamin D.
Q. 4To determine personal energy requirements, you can calculate your _____, which has been published as part of the DRI and designed for this purpose.
a. Estimated Energy Requirement (EER)
b. Basal Energy Expenditure (BEE)
c. Total Resting Energy Expenditure (TEE)
d. Personal Energy Expenditure (PEE)
Q. 5The 2010 Dietary Guidelines for Americans emphasize four key concepts. Which of the following is not one of them?
a. Reduce calories to maintain weight
b. Reduce certain food and food components
c. Increase certain foods and nutrients
d. Build healthy eating patterns
Q. 6Which organization publishes both the Dietary Guidelines for Americans and the MyPlate graphic?
a. American Dietetic Association (ADA)
b. Food and Drug Administration (FDA)
c. World Health Organization (WHO)
d. United States Department of Agriculture (USDA)
Q. 7How often are the Dietary Guidelines for Americans revised?
a. Every year
b. Every 3 years
c. Every 5 years
d. Every 10 years
Q. 8During the depression era the focus of the USDA's food guide was to recommend:
a. high-fat foods such as milk, peanuts, and cheese.
b. carbohydrate foods such as breads and cereals.
c. garden-fresh foods such as fruits and vegetables.
d. high-sugar foods such as cake, pie, and cookies.
Q. 9What is the term for the succession of federally supported recommendations designed to provide guidelines for dietary planning?
a. Dietary Guidelines
b. Basic 4
c. Food Guides/Food Patterns
d. Meal Planning
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