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The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is:
- A. 10% to 35%.
- B. 20% to 35%.
- C. 40% to 55%.
- D. 45% to 65%.
Correct Answer: D
Rationale: The correct answer is D: 45% to 65%. Carbohydrates should contribute between 45% to 65% of the total daily caloric intake for healthy individuals to maintain a balanced diet. Choices A, B, and C are incorrect because they suggest lower ranges, which may not provide sufficient energy from carbohydrates for overall health and well-being.
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Exchange Lists for Meal Planning group foods that are equivalent in their:
- A. weight.
- B. serving size.
- C. micronutrient content.
- D. macronutrient content.
Correct Answer: D
Rationale: The Exchange Lists for Meal Planning categorize foods based on their macronutrient content, such as carbohydrate, protein, and fat. These lists help individuals make food choices while ensuring similar amounts of macronutrients are consumed. Therefore, the correct answer is D. Choices A, B, and C are incorrect because Exchange Lists focus on macronutrient content, not weight, serving size, or micronutrient content.
What is one useful outcome of keeping a record of everything you eat and drink for a day?
- A. Precise estimates of portion sizes.
- B. Determination of appropriate energy intake.
- C. Estimation of supplement needs.
- D. Increased awareness of personal food patterns.
Correct Answer: D
Rationale: The correct answer is D: Increased awareness of personal food patterns. Keeping a food record is beneficial as it helps individuals become more mindful of their eating habits and food choices. This awareness can lead to identifying patterns, triggers, and areas for improvement in one's diet. Choices A, B, and C are incorrect because the primary benefit of keeping a food record is not about precise estimates of portion sizes, determining energy intake, or estimating supplement needs, but rather about developing a deeper understanding of personal food patterns.
The primary responsibility for nutrition care of people in the community belongs to the:
- A. community physician.
- B. public health nurse.
- C. public health nutritionist.
- D. registered dietitian.
Correct Answer: C
Rationale: Public health nutritionists work within communities to ensure that populations have access to nutritional resources. They focus on promoting good nutrition, developing programs, and educating the public about healthy eating habits. While community physicians, public health nurses, and registered dietitians may also play roles in promoting nutrition in the community, the primary responsibility for nutrition care typically falls under the purview of public health nutritionists.
What does the Tolerable Upper Intake Level (UL) represent?
- A. a replacement for Recommended Dietary Allowances (RDAs).
- B. a safe level of intake for people of all ages.
- C. a potentially toxic level of intake of a nutrient.
- D. the highest amount of a nutrient that can be safely consumed.
Correct Answer: D
Rationale: The Tolerable Upper Intake Level (UL) represents the highest amount of a nutrient that can be safely consumed without causing adverse health effects. It is not a replacement for Recommended Dietary Allowances (RDAs) (choice A) which are nutrient intake recommendations. While the UL is established to prevent toxicity, it is not a completely safe level for people of all ages (choice B). It is also not a potentially toxic level of intake of a nutrient (choice C), but rather the level that is unlikely to cause adverse health effects.
Major nutrients supplied by foods in the Vegetables group of MyPlate include:
- A. potassium and vitamin A.
- B. iron and vitamin C.
- C. calcium and vitamin B12.
- D. sodium and vitamin E.
Correct Answer: A
Rationale: The correct answer is A: potassium and vitamin A. Vegetables are an excellent source of potassium and vitamin A, both essential for maintaining overall health. Iron and vitamin C (choice B) are commonly found in foods from the Protein and Fruits groups, respectively. Calcium and vitamin B12 (choice C) are more abundant in dairy products and animal-based foods. Sodium and vitamin E (choice D) are not the major nutrients typically supplied by vegetables.