Applying the principle of variety in food planning helps ensure the benefits of ____.
a. moderation
b. vegetarianism
c. nutrient density
d. dilution of harmful substances
e. abundance
Q. 2Providing enough, but not an excess, of a food is a diet-planning principle known as ____.
a. safety
b. variety
c. moderation
d. undernutrition
e. conservatism
Q. 3Ranking foods according to their overall nutrient composition is known as ____.
a. biological value
b. nutrient profiling
c. the risk reduction score
d. the healthy eating index
e. compositional profiling
Q. 4A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of ____.
a. 0.25
b. 0.4
c. 2.5
d. 4
e. 25
Q. 5Nutrient dense refers to foods that ____.
a. carry the USDA nutrition labeling
b. are higher in weight relative to volume
c. provide more nutrients relative to kcalories
d. contain a mixture of carbohydrate, fat, and protein
e. give the most protein for the consumer's food dollar
Q. 6The concept of nutrient density is most helpful in achieving what principle of diet planning?
a. Variety
b. Balance
c. Moderation
d. kcalorie control
e. cost control
Q. 7What are the principles of diet planning?
a. abundance, B vitamins, kcalories, diet control, minerals, and variety
b. abundance, balance, conservative, diversity, moderation, and vitamins
c. adequacy, bone development, correction, vitamin density, master, and variety
d. adequacy, balance, kcalorie control, nutrient density, moderation, and variety
e. abundance, adequacy, nutrient density, aerobics, and kcalorie control
Q. 8Which food is the most calcium-dense?
a. whole milk
b. fat-free milk
c. low-fat milk
d. cheddar cheese
e. cottage cheese
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