Chapter 2 Designing a Healthful Diet

Chapter 2  Designing a Healthful Diet

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

Multiple-Choice Questions

1) The four characteristics of a healthful diet are adequacy, balance, moderation, and

1. A) Calories.
2. B) color.
3. C) value.
4. D) variety.

Answer:  D

Page Ref: 40-41

Skill:  Factual

2) One teaspoon of salt contains about how many mg of sodium?

1. A) 1,200
2. B) 1,500
3. C) 2,300
4. D) 3,000

Answer:  C

Page Ref: 50

Skill:  Applied

3) Milk is a good source of calcium but a poor source of iron. Meat is a good source of iron but a poor source of calcium. Individuals who eat from both of these food groups are incorporating what characteristic of a healthy diet into their meal plan?

1. A) moderation
2. B) balance
3. C) variety
4. D) freshness

Answer:  B

Page Ref: 41

Skill:  Applied

4) Which of the following foods is exempt from standard food labeling regulations?

1. A) eggs
2. B) bread
3. C) meat
4. D) yogurt

Answer:  C

Page Ref: 41

Skill:  Applied

5) The information provided on a food label that identifies how much a serving of food contributes to your intake of nutrients based on 2,000 Calories a day is called the

1. A) ounce-equivalent.
2. B) Percent Daily Values.
3. C) Daily Reference Values.
4. D) Reference Daily Intake.

Answer:  B

Page Ref: 44

Skill:  Factual

6) Which of the following is NOT required on a food label?

1. A) net contents of the package
2. B) statement of identity
3. C) name and address of the vendor
4. D) taste of the food

Answer:  D

Page Ref: 42

Skill:  Factual