Duplicate of Principles of Nutrition and Wellness DAP Review

Question 1

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

Accepted Answer

Heart disease

Question 2

The USDA guidelines My Plate suggestion for eating healthy states ___________.

Accepted Answer

Following the My Plate guide for every meal

Question 3

Which nutrients listed on a nutrition label do consumers need to limit in their diets?

Accepted Answer

Sodium

Question 4

What aspects of a recipe may change when you substitute ingredients?

Accepted Answer

All of the above

Question 5

One of the best ways a consumers can protect the environment when shopping is to _________.

Accepted Answer

Use reusable shopping bags

Question 6

In which part of the digestive system does the greatest amount of digestion occur?

Accepted Answer

Small Intestines

Question 7

Which of the following is a safety precaution for preventing burns and fires?

Accepted Answer

Open pan lids at an angle away from the body

Question 8

What is the best way to control the fat in your diet?

Accepted Answer

Eat fat in moderation

Question 9

Which two nutrients work together to help prevent osteoporosis?

Accepted Answer

Vitamin D and calcium

Question 10

For which of the following groups does food-borne illness pose the greatest health risk

Accepted Answer

Older adults

Question 11

Hamburger should be cooked till brown or grey ro prevent _____.

Accepted Answer

E-Coli

Question 12

What is indicated by a milk carton labeled fortified with vitamin A and D?

Accepted Answer

The RDA for vitamin A and D will be met drinking 1 serving

Question 13

What happens to teens' calorie and nutrient needs during growth spurts?

Accepted Answer

They increase

Question 14

Which food is a better choice for a person on a low-cholesterol, lowfat diet?

Accepted Answer

Baked potato with skin

Question 15

Which statement best describes the process of digestion?

Accepted Answer

Break down food into simpler substances for the body to use

Question 16

Falls in the kitchen can be prevented by __________

Accepted Answer

Wiping up spills immediately

Question 17

How can you find the grams of sugar per serving in a food?

Accepted Answer

Read the nutrition label

Question 18

Which of the following consumer aids helps make comparison shopping easier?

Accepted Answer

Unit pricing

Question 19

What is an essential fatty acid?

Accepted Answer

A fatty acid that your body needs but cannot make

Question 20

Percentage of Daily Value on a Nutrition Panel are based on a diet of how many calories?

Accepted Answer

2,000

Question 21

What factors can help you determine how many calories you should eat each day?

Accepted Answer

All of the above

Question 22

What function do many of the B vitamins have in common?

Accepted Answer

Helps the body to release energy from carbohydrates

Question 23

What activities are powered by glucose?

Accepted Answer

All of the above

Question 24

What happens to water-soluable vitamins that are not used right away?

Accepted Answer

They are passed through the urine

Question 25

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

Accepted Answer

Deck of cards

Question 26

A jar of peanut butter costing $3.20 contains 16 servings. The cost per serving is _________

Accepted Answer

0.26

Question 27

The most costly group of foods is __________.

Accepted Answer

Protien

Question 28

How are ingredients listed on a label?

Accepted Answer

The ingredient with the highest content is listed first

Question 29

The gov. agency who enforces standards for the quality and wholesomeness of meat, poultry, eggs

Accepted Answer

United States Department of Agriculture

Question 30

Chicken should be cooked till white in the center to prevent

Accepted Answer

Salmonella

Question 31

How do proteins function in the body?

Accepted Answer

they help build, repair, and maintain body tissues

Question 32

A food that provides large amounts of vitamins and minerals compared to the number of calories

Accepted Answer

Nutrient-dense food

Question 33

Choosing and preparing foods with less salt may help reduce the risk of _______

Accepted Answer

High Blood Pressure

Duplicate of Principles of Nutrition and Wellness DAP Review

Questions 33

Duplicate of Principles of Nutrition and Wellness DAP Review

Questions 33