Monounsaturated and polyunsaturated oils should be part of a healthy diet
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- TRUE/FALSE. Write T if the statement is true and F if the statement is false.
- SHORT ANSWER. Write the word or phrase that best completes each statement or answers the question.
- ESSAY. Write your answer in the space provided or on a separate sheet of paper.
Full file at http://TestbanksCafe.eu/Test-Bank-for-Diet-and-Nutrition-in-Oral-Health-2nd-Edition-Palme MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) All of the following are true about the "MyPyramid" guidelines except one. Which one is the exception? 1)
_______ A) Monounsaturated and polyunsaturated oils should be part of a healthy diet. B) Everyone should have at least 5 servings of protein a day. C) Whole grain carbohydrates should provide the majority of calories in the diet. D) A minimum of 2 servings of dairy products is indicated for all age groups.
2) The word "free" on a label implies: 2)
_______ A) It contains less than 200 mg of cholesterol B) It contains less than 5 mg of sodium C) It contains 50% fewer calories than its reference food D) The food is nutritionally significant
3) According to the MyPyramid guide, which of the following is NOT considered a standard serving? 3)
_______ A) 8 fluid ounces of milk B)
1/2 cup of cooked vegetables C) 8 ounces of meat D)
1 slice of bread
4) Oral health professionals must be able to understand the principles underlying basic diet and adequacy so they may provide relevant information to patients because: 4)
_______ A) Poor diet is associated with increased mortality, which is bad for business B) It is not important for oral health experts to be knowledgeable in this area C) Oral health and nutrition are closely associated D) Dentists have an increased risk for health problems
5) If Jim ate a 400-calorie Danish with 20 g of fat, what percent of kcal are from fat in this food? 5)
_______ A) 25 B)
<10 C)
45 D)
90
6) The food guide pyramid: 6)
_______ A) Exists in only one format B) Implies that all people should eat the amount of servings from each food group C) Has remained unchanged since it was created in 1991 D) Contains six main food groups
7) Which is FALSE about the "MyPyramid" guidelines? 7)
_______ A) Fats and sweets should be eaten sparingly. B) Everyone should have at least 5 servings of dairy a day. C) Monounsaturated and polyunsaturated oils should be part of a healthy diet. D) Legumes are considered to be a type of protein.
8) A mixed food such as cheese pizza includes all of the following food groups except one. Which one is the exception? 8)
_______ A) Fats, oils, and sweets group B)
Grains group C) Meat and beans group D)
All of the above
9) Lean beef choices include all of the following except: 9)
_______ A) Top round B)
Rib eye C)
Round tip D)
Tenderloin
10) A single serving of dairy is: 10)
______ A) 12 ounces of milk B)
16 ounces of milk C) 1.5 ounces of cheese D)
1/2 cup of yogurt
11) Which of the following reference values do the Standards for Dietary Reference Intakes (DRIs) include? 11)
______ A) Tolerable Upper Levels B)
Recommended Dietary Allowances C) Estimated Average Requirement D)
All of the above
12) Which of the following nutrients do whole milk and skim milk contain the SAME amount of? 12)
______ A) Calcium B)
Saturated fat C)
Calories D)
Total fat
13) Which of the following reference values are used to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender group? 13)
______ A) Recommended Dietary Allowances B)
Tolerable Upper Levels C) Adequate Intake D)
Estimated Average Requirement
14) Which of the following is true of the Dietary Guidelines? 14)
______ A) They are revised every five years. B) They are based on the food guide pyramid. C) They are written by a multi-disciplinary team of governmental health agencies. D) All of the above.
15) Which of the following foods is considered nutrient dense? 15)
______ A) Cheddar cheese B)
Tomato soup C)
Watermelon D)
Salad greens
16) All of the following are true regarding food labels except one. Which one is the exception? 16)
______ A) The grams of fat and percentage of calories from fat must be stated on the label. B) The contents of the product must be listed in order of weight from the most to the least. C) Coffee, tea, and restaurant foods are required to have nutrition labels by law. D) The use of health claims and terms such as "low" or "high" regarding foods must meet legally specific criteria.
17) Bioavailability can be affected by: 17)
______ A) Health status B)
Weight C)
Gender D)
All of these
18) Total fat should account for not more than ________ % of overall calories; saturated fat should account for no more than ________ % of overall calories. 18)
______ A) 20; 15 B)
30; 10 C)
15;10 D)
20; 10
19) Genetically engineered food sources include all of the following except one. Which one is the exception? 19)
______ A) Potatoes B)
Soy C)
Rice D)
Honey
20) Functional food refers to: 20)
______ A) Inexpensive foods such as white bread or chips B) Fortified foods marketed as dietary supplements C) Easy-to-make meals such as frozen dinners D) Highly transportable foods such as vacuum-sealed soups
21) Food consumed while dining out generally contains more: 21)
______ A) Calcium B)
Iron C)
Fiber D)
Calories
22) A ham sandwich with 3 ounces of ham, 1.5 ounces of cheese, 2 slices bread, 1/2 cup tomato and lettuce, and 2 tablespoon mustard contains: 22)
______ A) 1 serving of grains B)
2 servings of vegetables C) 2 servings of protein D)
1 serving of dairy
23) The recommended distribution of energy-providing nutrients for healthy adults is: 23)
______ A) 55% CHO, <30% fat, 15% protein B)
70% CHO, <10% fat, 20% protein C) 30% CHO, <40% fat, 30% protein D)
40% CHO, <20% fat, 40% protein
24) Which of the following health claims has been approved by the FDA to be used on a food label? 24)
______ A) Copper and improved memory B)
Soy and prostate health C) St. John's wort and depression D)
Calcium and osteoporosis
25) Oral health professionals must be able to understand the principles underlying basic diet and adequacy so that they may provide relevant information to patients because: 25)
______ A) Dentists have an increased risk for health problems B) It is not important for oral health experts to be knowledgeable in this area C) Oral health and nutrition are closely associated D) Poor diet is associated with increased mortality, which is bad for business
TRUE/FALSE. Write 'T' if the statement is true and 'F' if the statement is false. 26) Based on the food guide pyramid, older individuals and pregnant women should eat about the same amount of food. 26)
______
27) Saturated fat should represent <30% of a person's daily calories. 27)
______
28) The EAR is an estimated intake value meeting the needs of 50% of individuals that belong to a particular life stage and gender group. 28)
______
29) The FDA mandates that all Nutrition Facts labels include the %DV for fat, cholesterol, and protein. 29)
______
30) Legumes include peas, corn, and fresh or dried beans. 30)
______
31) A medium potato is considered a single serving of grains. 31)
______
32) Only companies earning at least $25,000 annually from product sales are required to put food labels on their products. 32)
______
33) The UL is always higher than the EAR. 33)
______
34) Consumers should follow the advice of several guidelines when planning their diet adequacy and food choices. 34)
______
35) People with high caloric requirements should obtain a potion of their daily calories from low-nutrient-dense foods like fruits and vegetables. 35)
______
SHORT ANSWER. Write the word or phrase that best completes each statement or answers the question. 36) The ________ group contains foods high in calcium. 36)
_____________
37) In general, the bulk of a person's diet should be obtained from the ________ group. 37)
_____________
38) Complex carbohydrates include foods such as ________. 38)
_____________
39) People are advised to eat ________ to ________ servings of vegetables per day. 39)
_____________
40) Food labels must include a list of ________ in descending order based upon the amount that they are present in the product. 40)
_____________
41) It is advised that the ________ group in the food guide pyramid be consumed sparingly. 41)
_____________
42) ________ is used when there is not adequate information to develop an EAR. 42)
_____________
43) The DRIs include ________ different reference values. 43)
_____________
44) Enriched grain and cereal products provide consumers with much of their ________ intake. 44)
_____________
45) Carbohydrates should make up ________ or more of total calories. 45)
_____________
46) Saturated fat should represent ________ of a person's daily calories. 46)
_____________
47) The UL is always higher than the ________. 47)
_____________
48) ________ include fresh or dried beans. 48)
_____________
49) A medium potato is considered ________ serving(s) of grains. 49)
_____________
50) The ________ mandates that all Nutrition Facts labels include the %DV for fat, cholesterol, and protein 50)
_____________
51) What are some additional sources of nutrition information available to both dental professionals and consumers? 51)
_____________
ESSAY. Write your answer in the space provided or on a separate sheet of paper. 52) Why is it important to include a variety of vegetables, especially those dark in color, in your diet?
53) As a future oral health professional, why is it important to understand the relationship between oral health and nutrition?
54) Calcium is vital for optimal tooth formation and maintenance. What are some non-dairy sources of calcium that can be recommended for a patient who is lactose intolerant?
55) What are some population groups that would have the highest caloric and nutritional needs?
1)
B
2) B 3) C 4) C 5) C 6) D 7) B 8) C 9) B 10) C 11) D 12) A 13) A 14) D 15) A 16) C 17) A 18) B 19) D 20) B 21) D 22) D 23) A 24) D 25) C 26) FALSE 27) FALSE 28) TRUE 29) TRUE 30) FALSE 31) FALSE 32) FALSE 33) TRUE 34) TRUE 35) TRUE 36) dairy 37) grain 38) whole grain bread, oats, popcorn, etc. 39) 5; 10 40) ingredients 41) fats, oils, and sweets 42) AI 43) four 44) trace mineral or B vitamin 45) 55%-60% 46) 7% 47) EAR 48) Legumes 49) 1 50) FDA 51) a. www.mypyramid.gov b. www.nutrition.gov c. www.health.gov d. www.cdc.gov 52) These vegetables contain high levels of vitamins C and A, fiber, and phytochemicals, which reduce one's risk for certain chronic illnesses, such as coronary heart disease and cancer. 53) Oral health and nutrition are integrally related. Food must first pass through the mouth before it can deliver nutrients to the body. Poor oral health may result in the development of conditions that make eating difficult, painful, and in some cases impossible. Such conditions greatly reduce a person’s ability to take in adequate nutrition. In addition, poor nutritional habits can lead to oral health problems. Diets high in sugar and acidic foods promote caries formation. 54) Dark, leafy greens (broccoli, spinach, kale, swiss chard, collard greens, and bok choy), calcium-fortified tofu and orange juice, almonds, white beans, and seafood like scallops or salmon. 55) Teenage males, pregnant and lactating women, very active people and competitive athletes, and people with certain diseases such as cancer or AIDS. Directory: sample sample -> Sample Argumentative Essay Skills vs. Knowledge in Education sample -> Getting started with sixth edition apa style sample -> Running head: sample paper a sample Paper for the Purpose of Correct Formatting sample -> Osa sample Scholarship Essays sample -> Sample short essay: "Food and Me" Download 218.56 Kb. Share with your friends:
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