Test Bank For Nutrition Concepts and Controversies MyPlate Update 12th Edition By Frances Sizer

Nutrition is important for everyone and with the right tools, it is easier to comprehend. The Test Bank For Nutrition Concepts and Controversies MyPlate Update 12th Edition By Frances Sizer is an example of an excellent resource that can be utilized by both pupils and teachers. This test bank provides all possible questions and their answers which are relevant to the text and assist the users in understanding certain topics and passing exams quickly and easily.

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Key Topics Covered

1. MyPlate Guidelines: Get familiar with the latest food guidelines and how these can influence people’s eating behavior daily.
2. Nutritional Science: Gather knowledge about the different food substances and what these do to the human system.
3. Dietary Controversies: Investigate controversies and opposing views in nutrition to come up with a balanced perspective.
4. Health and Wellness: Understand how nutrition contributes to health and disease prevention.

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• Enhanced Learning:** Strengthen understanding of difficult concepts through practice.
• Exam Preparation: Know the types of questions that will appear in the examination so that they are confident and ready.
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• Regular Practice: Murtaza needs to dedicate a particular period in a 24-hour day where he ensures that he goes through the questions.
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Summary

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Test Bank For Nutrition Concepts and Controversies MyPlate Update 12th Edition By Frances Sizer

Chapter 2 – Nutrition Tools—Standards and Guidelines

Chapter Learning Objectives

2.1 Explain how RDA, AI, DV, and EAR serve different functions in describing nutrient values and discuss how each is used.

2.2 List the major categories of the Dietary Guideline for Americans and explain their importance to the population.

2.3 Describe how foods are grouped in the USDA Food Guide and MyPyramid.

2.4 Describe the concept of the discretionary calorie allowance, and explain how it can be used in diet planning.

2.5 Plan a day’s meals that follow the pattern of the USDA Food Guide within a given calorie budget.

2.6 Define the term functional foods, and discuss some potential effects of such foods on human health.

True/False Items

L.O.# Ans. Page #

2.1 T 30 1. So far, the DRI Committee has published recommendations for vitamins and minerals, along with those for carbohydrates, fiber, lipids, proteins, water, and energy. 

2.1 F 30 2. Currently, the DRI values for the minerals sodium and potassium, and other food constituents, are forthcoming.

2.1 T 32 3. On average, one should try to get 100% of the DRI for every nutrient to ensure an adequate intake over time.

2.1 T 34 4. The primary difference between recommendations for nutrient intake and values set for energy intake is that the value for energy intake is not generous.

2.1 F 34 5. The DRI are international guidelines that are used around the world.

2.1 T 34-35 6. Nutrient contents of packaged foods are stated on food labels as Daily Values.

2.2 T 35 7. The United States is among many countries that establish and publish guidelines for appropriate nutrient intake.

2.3 F 46 8. One of the major disadvantages of the USDA Food Guide is that it cannot be adapted to other national and cultural cuisines.

2.5 T 49 9. The exchange list system highlights the fact that many types of meat contain more calories from fat than from protein.

2.1 F 31 10. The absence of a Tolerable Upper Intake Level for a nutrient implies that it is safe to consume in any amount.

Comprehension-Level Multiple-Choice Items

L.O.# Ans. Page #

2.1 b 30, 33 1. Which of the following statements is not true about the DRI?

a. The committee that publishes them is comprised of nutrition experts.

b. They are minimum requirements, not recommendations.

c. They are based on a review of available scientific research.

d. They are for healthy individuals.

2.1 b 31 2. If a nutrient does not have a Tolerable Upper Intake Level, this means that:

a. it is safe to consume in any amount.

b. insufficient data exist to establish a value.

c. no caution is required when consuming supplements of that nutrient.

d. it is safe when supplemental levels are added to foods.

2.1 d 31 3. Which of the following establishes population-wide average requirements used by nutrition policymakers?

a. Recommended Dietary Allowances

b. Daily Values

c. Recommended Daily Allowances

d. Estimated Average Requirements

2.1 c 31 4. The DRI Committee recommended a diet that contains _____% of its calories from carbohydrate.

a. 10-35

b. 20-35

c. 45-65

d. 50-70