Chapter 2 – Planning a Healthy Diet

Chapter 2 – Planning a Healthy Diet

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

Multiple Choice

Questions for Section 2.1 Principles and Guidelines

b      35(K)                      01.  The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called

1. variety.
2. adequacy.
3. moderation.
4. kcalorie control.

d      35(K)                      02.  What are the principles of diet planning?

1. Abundance, B vitamins, kcalories, diet control, minerals, and variety
2. Abundance, balance, conservative, diversity, moderation, and vitamins
3. Adequacy, bone development, correction, vitamin density, master, and variety
4. Adequacy, balance, kcalorie control, nutrient density, moderation, and variety

b      36(A)                      03.  Which of the following is the most calcium-dense food?

1. Whole milk
2. Nonfat milk
3. Low-fat milk
4. Cheddar cheese

c      36(K)                      04.  Nutrient dense refers to foods that

1. carry the USDA nutrition labeling.
2. are higher in weight relative to volume.
3. provide more nutrients relative to kcalories.
4. contain a mixture of carbohydrate, fat, and protein.

d      36(K)                      05.  The concept of nutrient density is most helpful in achieving what principle of diet planning?

1. Variety
2. Balance
3. Moderation
4. kCalorie control