Assessment 2B Questions

Module 2 Homework Assessment Version B ~ 1Homework Assessment Version B for Nutrition: Your Life Science 1e Module 2 – Tools to Plan, Manage, and Evaluate Diets By Jennifer Turley and Joan Thompson of Weber State University. This is an alternate version of the Homework Assessment included in the textbook module. Use the information and T-Talk lectures from Module 2. Use Appendices A, B, C, and D. Choose the best answer (only 1 answer). Submit your answers. 1. Which of the following is a potentially biologically harmful substance that is required by law to be identified on a food package label? A. Protein B. Trans fatty acids C. Carbohydrate D. Calcium 2. The term free can be used in reference to: A. Calories. B. Fat. C. Sodium. D. All of the above 3. Which health condition does not have a FDA-approved health claim? A. Heart disease B. Dental caries C. Cancer D. Diabetes 4. Which dietary component/nutrient is not linked to a FDA-approved health claim? A. Sodium B. Sucrose C. Calcium D. Soy protein 5. Food label legislation exists for: A. Food allergens. B. Trans fatty acids. C. Country of origin. D. All of the above 6. The DRVs are based on a 2000-Calorie diet and are used for food labels. A. True B. False 7. The Tolerable Upper Intake Level (UL) is a dietary intake level of a nutrient that is safe to consume daily, but higher intake levels than the UL can have negative side effects. A. True B. False Yogurt food package label for assessment 2B questions 8-14. Nutrition Facts Serving Size 1 cup (245g) Servings Per Container 1 Amount Per Serving Calories 210 Calories from Fat 30 % Daily Value* Total Fat 3g Saturated Fat 2g Trans Fat 0g Cholesterol 10mg Sodium 160mg Total Carbohydrate 34g Dietary Fiber 0g Sugars 34g Protein 12g Vitamin A 2% Calcium 40% • • 5% 10% 4% 7% 11% 0% Vitamin C 4% Iron 0% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Ingredients: Grade A milk, sugar, natural vanilla flavor with other natural flavors, pectin and active yogurt cultures with L. acidophilus. © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. 2 ~ Module 2 Homework Assessment Version B 8. The percentage of Calories from fat for the yogurt is: A. 21%. B. 14%. C. 10%. D. 5%. 9. In regards to fat content, the yogurt is: A. High fat. B. Low fat. C. Moderately high in fat. D. Cannot determine from the food label 10. One serving of the yogurt provides _____ Calories from carbohydrates. A. 39 B. 136 C. 273 D. 351 11. The yogurt is nutrient dense for: A. Vitamin A. B. Vitamin C. C. Calcium. D. This food is not nutrient dense. 12. According to the ingredient list _____ is/are found in the largest quantity in the yogurt. A. Milk B. Sugar C. Vanilla D. Yogurt cultures 13. The yogurt can be labeled: A. Low sodium. B. Low Calorie. C. Sugar free. D. None of the above 14. The manufacturer of the yogurt could legally make which health claim below in regards to their yogurt product? A. “Our product may protect against osteoporosis.” B. “Our product may protect against liver disease.” C. “Our product may protect against neural tube defects.” D. “Our product may protect against lupus.” E. None of the above Whole-grain cereal food package label for assessment 2B questions 15-18. Nutrition Facts Serving Size ½ cup (58g) Amount Per Serving Calories 210 Calories from Fat 10 % Daily Value* Total Fat 1g 2% 0% Saturated Fat 0g Trans Fat 0g Cholesterol 0mg 0% Sodium 350mg 15% Total Carbohydrate 47g 16% 20% Dietary Fiber 5g Sugars 7g Protein 6g Vitamin A 15% Calcium 2% • • Vitamin C 0% Iron 90% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Ingredients: Whole Grain Wheat Flour, Wheat Flour, Malted Barley Flour, Salt, Dried Yeast. Vitamins & Minerals: Reduced Iron, Niacin, Vitamin B6, Zinc Oxide (Source of Zinc), Vitamin A Palmitate, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid, Vitamin B12, Vitamin D. 15. The amount of fiber present in 1 cup (116 grams) of cereal is: A. 5 g. B. 10 g. C. 7 g. D. 14 g. 16. What percent of the Reference Daily Intake (RDI) for iron is provided by ½ cup of cereal? A. 25% B. 50% C. 90% D. 180% © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. Module 2 Homework Assessment Version B ~ 3 17. One serving of the cereal provides 2% of the RDI for calcium. This is equal to: A. 2 mg B. 20 mg C. 200 mg D. 2,000 mg 19. All of the following allergens are present in the cream of mushroom soup except: A. Wheat. B. Soybeans. C. Milk. D. Eggs. 18. The cereal manufacturer could legally use the term “low” in reference to: A. Fat. B. Calories. C. Sodium. D. Fat and sodium. 20. What is the percentage of fat by Calories for the cream of mushroom soup? A. 46% B. 98% C. 2% D. 4% Cream of mushroom soup food package label for assessment 2B questions 19-22. 21. The percentage of fat by weight for the cream of mushroom soup is _____. A. 1% B. 2% C. 3% D. 4% Nutrition Facts Serving Size ½ cup (122g) Servings Per Container 2.5 Amount Per Serving Calories 50 Calories from Fat 23 % Daily Value* Total Fat 2.5g 4% 5% Saturated Fat 1g Trans Fat 0g Cholesterol 5mg 2% Sodium 840mg 35% Total Carbohydrate 7g 2% 4% Dietary Fiber 1g Sugars 1g Protein 1g Vitamin A 0% Calcium 0% • • Vitamin C 0% Iron 0% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Ingredients: Water, mushrooms, modified food starch, wheat flour, soybean oil, partially hydrogenated cottonseed oil, salt, cream (milk), soy protein concentrate, monosodium glutamate, potassium chloride, maltodextrin, disodium inosinate, disodium guanylate, spice extract, yeast extract, dehydrated mushrooms, flavoring, dehydrated onions and garlic, butter, cream powder (milk), soy lecithin, oleic acid, butter oil, butter flavor, lactic acid. 22. The cream of mushroom soup product could be labeled _____% fat free. A. 99 B. 98 C. 97 D. 96 23. Which of the following foods is not included in the MyPlate oils category? A. Nuts B. Avocados C. Olives D. Corn oil E. Coconut oil 24. Which of the following MyPlate food groups provides a good source of zinc? A. Dairy B. Grains C. Protein foods D. Fruits E. Oils category 25. According to the MyPlate model, a minimum of _____ minutes a day of moderate to vigorous physical activity is needed for health benefits. A. 15 B. 30 C. 45 D. 60 E. 90 © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. 4 ~ Module 2 Homework Assessment Version B 26. Foods from the MyPlate vegetable group may reduce risk of type 2 diabetes. A. True B. False 28. Foods in the MyPlate dairy group provide a variety of phytochemicals. A. True B. False 27. The MyPlate food guidance system supports optimizing personal nutrition despite individual biological uniqueness. A. True B. False 29. United States Department of Agriculture (USDA) is responsible for maintaining the national food composition database. A. True B. False Tony is male, age 21, weighs 165 pounds, is 68 inches tall, and is physically “active.” Use the following dietary analysis case study information in Tables 1-4 to answer questions 30-50. Table 1: Tony’s Macronutrient Analysis Food Amount Calories Protein (g) Oats 2 cups 304 11.09 2% Milk 12 fl oz 205 14.58 Apple 1 large 107 0.58 Egg noodles 3 cups 638 21.79 Cheese 3 oz 343 21.18 Candy bar 2 oz 272 4.29 Fruit punch 16 fl oz 231 0.30 Chips 1 oz 137 2.21 Cola 12 fl oz 156 0 Ham 3 oz 129 13.94 Potato 1 large 254 7.48 Butter 1T 104 0.12 Broccoli 1 cup 45 3.71 Tap water 12 fl oz 0 0 Total 2925 101.27 Table 2: Tony’s Partial Dietary Analysis Food Cholesterol Fiber Calcium (mg) (g) (mg) Oats 0 8.0 374 2% Milk 30 0 528 Apple 0 5.4 13 Egg noodles 139 5.8 58 Cheese 89 0 613 Candy bar 7 1.3 53 Fruit punch 0 0.5 20 Chips 0 1.5 49 Cola 0 0 7 Ham 48 1.1 20 Potato 0 6.6 45 Butter 31 0 3 Broccoli 0 5.1 62 Tap water 0 0 11 Total 344 35.3 1856 Fat (g) 6.36 7.31 0.38 9.94 28.19 13.59 0 6.62 0 7.22 0.39 11.52 0.64 0 92.16 Iron (mg) 27.89 0.22 0.27 7.06 0.58 0.41 0.44 0.66 0.07 0.86 3.23 0 1.05 0 42.74 Starch (g) 48.53 0.85 2.23 113.05 0.65 4.45 0 16.80 0 2.12 51.64 0 3.93 0 245.72 Sodium (mg) 229 218 2 792 528 140 25 119 15 1095 30 82 64 14 3353 Vit C (mg) 0 4.1 10.3 0 0 0.3 216.5 0 0 3.4 28.7 0 101.2 0 364.5 Sugar (g) 2.15 19.41 23.17 1.92 0.44 28.77 57.15 0.28 38.93 0 3.53 0.01 2.17 0 177.93 Vit A (µg) 870 0 7 29 225 26 5 0 0 0 3 97 120 0 1382 © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. Module 2 Homework Assessment Version B ~ 5 Table 3: Tony’s Percent Calorie Calculations (See Appendix B for sample calculations) Tony’s Tony’s Intake Intake (in (in grams) Calories) Tony’s Total Calories Percent Calories PRO 101 x 4 Cal/ g = ÷ 2925 x 100 = FAT 92 x 9 Cal/ g = ÷ 2925 x 100 = CHO 424 x 4 Cal/ g = ÷ 2925 x 100 = Sugar 178 x 4 Cal/ g = ÷ 2925 x 100 = Table 4: Tony’s Percent of the Dietary Reference Intake (DRI) Calculations (See Appendix A for DRIs & Appendix B for sample calculations) Tony’s Tony’s DRI Intake Protein (g) 101.27 ÷ Calculated (0.8 g/Kg/day) x 100 = Fiber (g) 35.3 ÷ Calculated (1.4 g/100 Calories consumed) x 100 = Calcium (mg) 1856 ÷ x 100 = Iron (mg) 42.74 ÷ x 100 = Sodium (mg) 3353 ÷ x 100 = Vitamin C (mg) 365 ÷ x 100 = Percent DRI Vitamin A (µg) 1382 ÷ x 100 = g (grams), mg (milligrams), µg or mcg (micrograms) Tony is male, age 21, weighs 165 pounds, is 68 inches tall, and is physically “active” 30. Based on % of Calories, Tony’s diet complied with the Acceptable Macronutrient Distribution Range (AMDR) for protein. A. True B. False 31. More than 2/3 (>67%) of Tony’s protein came from high-biological value sources. A. True B. False 32. Tony’s protein intake exceeded 150% of his Dietary Reference Intake (DRI) for protein. A. True B. False 33. Based on % of Calories, Tony’s diet complied with the Acceptable Macronutrient Distribution Range (AMDR) for carbohydrate. A. True B. False 34. A majority (>50%) of Tony’s carbohydrate sources were complex. A. True B. False 35. Based on % of Calories, Tony’s diet complied with the Acceptable Macronutrient Distribution Range (AMDR) for sugar. A. True B. False 36. Based on % of Calories, Tony’s diet complied with the Acceptable Macronutrient Distribution Range (AMDR) for fat. A. True B. False 37. Tony’s % DRI for calcium was greater than 100%. A. True B. False 38. Tony’s % DRI for iron was greater than 100%. A. True B. False © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use. 6 ~ Module 2 Homework Assessment Version B 39. Tony’s dietary intake of iron exceeded the Tolerable Upper Intake Level (UL). A. True B. False 40. Tony’s % DRI for vitamin C was greater than 100%. A. True B. False 41. Tony’s % DRI for vitamin A was greater than 100%. A. True B. False 42. Tony’s diet did not meet the Dietary Guidelines, 2010 for sodium. A. True B. False 43. Overall, Tony’s diet met the American Cancer Society (ACS) dietary guidelines. A. True B. False 44. Tony’s cholesterol intake complied with the American Heart Association dietary guidelines. A. True B. False 45. Tony’s % DRI for fiber was greater than 100% based on the 1.4 grams per 100 Calories personalized DRI. A. True B. False 46. Tony’s two tablespoons of Italian salad dressing are patterned as six MyPlate teaspoon equivalents of oil. A. True B. False 47. Tony’s butter provided more than 100 empty Calories according to MyPlate. A. True B. False 48. Tony’s broccoli is patterned as one MyPlate cup equivalent from the dark green vegetable subgroup and broccoli is a vitamin C-rich food. A. True B. False 49. Tony’s 1 cup of cooked broccoli provided 2 vegetable exchanges. A. True B. False 50. Tony’s food record shows that his diet met his MyPlate food pattern recommendation. A. True B. False © 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use.