Foodborne illness may be caused by contamination of food with:

Foodborne illness may be caused by contamination of food with:
 
  a. pesticides.
  b. genetically modified ingredients.
  c. microorganisms.
  d. food additives.

Q. 2

It is important to understand standard serving sizes of foods because:
 
  a. it is easy to eat too much of some nutrients when choosing healthful foods.
  b. serving sizes have generally decreased over the past few decades.
  c. most people have difficulty estimating the amount of food they eat.
  d. food portions need to be weighed to check serving sizes accurately.

Q. 3

An example of government nutrition policy is:
 
  a. MyPlate Food Guidance System.
  b. Dietary Guidelines for Americans 2010.
  c. Healthy People 2020.
  d. Dietary Reference Intakes (DRIs).

Q. 4

MyPlate food guidance is based on:
 
  a. percentage of kcalories from each macronutrient.
  b. Exchange Lists for Meal Planning.
  c. appropriate amounts of food from each food group.
  d. amounts of macronutrients and micronutrients.

Q. 5

The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for:
 
  a. different ethnic groups.
  b. all individuals.
  c. most people.
  d. most healthy people.

Q. 6

The Tolerable Upper Intake Level (UL) is:
 
  a. a replacement for Recommended Dietary Allowances (RDAs).
  b. a safe level of intake for people of all ages.
  c. a potentially toxic level of intake of a nutrient.
  d. the highest amount of a nutrient that can be safely consumed.