Chapter 3 Review Quiz

Which Dietary Reference Intake (DRI) value is defined as “sufficient to meet the nutrient requirement needs of nearly all healthy individuals of a particular age and gender”?

• EAR

• RDA

• AI

• EER

What is the Tolerable Upper Intake Level (UL) for sodium for a healthy 45-year-old man?

• 1,200 milligrams

• 1,500 milligrams

• 1,800 milligrams

• 2,300 milligrams

According to MyPlate guidelines, what percentage of the plate should be covered by fruit and vegetables?

• 25 percent

• 30 percent

• 45 percent

• 50 percent

According to MyPlate guidelines, what amount of cooked oatmeal or cooked rice equals a 1-oz. equivalent of grain?

• 1/2 cup

• 3/4 cup

• 1½ cups

• 1¾ cups

According to the Dietary Guidelines for Americans, what percentage of a person’s daily caloric intake should come from saturated fat?

• Less than 10 percent

• Less than 10 percent

• Less than 10 percent

• Less than 10 percent

Which reference value is used to determine nutrient percentages on the food label?

• Estimated Average Requirement

• Dietary Reference Intake

• Adequate Intake

• Daily Value

In what order do items appear on the ingredient list of a food label?

• Ascending by measure

• Alphabetical by ingredient name

• Descending by weight

• Descending by order in which ingredients are added

What are the four foods that the Dietary Guidelines for Americans recommend to limit?

• Total fat, cholesterol, sugar, and alcohol

• Saturated fat, added sugars, sodium, and alcohol

• Alcohol, sodium, carbohydrates, and total fat

• Sodium, total fat, calories, and added sugar

Which two parts of the grain are removed when a grain is refined?

• Germ and endosperm

• Bran and endosperm

• Wheat and barley

• Germ and bran

What are the four micronutrients that are required to appear on a food label?

• Calcium, potassium, vitamin A, and vitamin D

• Iron, potassium, vitamin A, and vitamin D

• Calcium, iron, potassium, and vitamin D

• Iron, calcium, vitamin A, and vitamin C