Ch 4: Nutrition Guidelines

A comparison of the nutrients provided by a food with the calories in the food

• adequate intake

• nutrient density

• serving size

• nutrient comparison

A visual tool used to help people plan healthy diets according to the Dietary Guidelines for Americans

• adequate intake

• serving size

• Food Guide Pyramid

• Dietary Reference Intake

The maximum level at which a nutrient is unlikely to cause harm to people

• adequate intake

• serving size

• upper tolerable level

• Recommended dietary allowance

Diets high in fat have been most frequently linked to which disease?

• mental illness

• anemia

• heart disease

• stroke

Which characteristics best describe the average American diet?

• too high in fats, cholesterol and sugar

• too high in fruits and vegetables

• too low in sodium

• too low in fat

Why are fast food restaurants mostly considered to be poor nutritional choices?

• they tend to serve large amounts of vegetables

• portion sizes tend to be too small

• they serve too many healthy drinks

• they tend to be high in fat and sodium

Why were the Dietary Guidelines for Americans developed?

• to help people lose weight

• to help people make healthy eating choices

• to identify one type of diet best for all Americans

• to encourage big government

A 3-ounce serving of meat is about the size of a

• paperback book

• soda cracker

• CD case

• deck of cards

Percent Daily Values on a Nutrition Facts panel are based on a typical diet of how many calories?

• 2000

• 1800

• 2500

• 3000

A serving of potato chips has 15% of the daily value for calories and 4% of the daily value for protein. This food has

• high nutrient density for protein

• too many calories

• low nutrient density for protein

• a lot of sodium