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Nutrition for Life 3rd Edition by Thompson -Test Bank

Edition: 3rd Edition

Format: Downloadable ZIP Fille

Resource Type: Test bank

Duration: Unlimited downloads

Delivery: Instant Download


Nutrition for Life 3rd Edition by Thompson -Test Bank

Nutrition: An Applied Approach, 3e, My Plate Edition (Thompson/Manore)

My Plate

Multiple-Choice Questions

1) Which of the following statements MOST accurately describes MyPlate?

A) a visual model of the 2005 Dietary Guidelines for Americans

B) a graphic representation of the 2010 Dietary Guidelines for Americans

C) a pyramid-shaped overview of the components of ethnic diets

D) a visual guide to the Calories and fat content of fast-food meals

Answer:  B

Page Ref: 51

Skill:  Factual

2) The primary food groups emphasized in the MyPlate graphic are

A) grains, vegetables, fruits, dairy foods, meats and beans, and oil.

B) meats, sweets, eggs and poultry, fish, vegetable oils, fruits and vegetables, and legumes.

C) grains, nuts and seeds, oil, fruits, and vegetables.

D) grains, vegetables, fruits, dairy, and protein.

Answer:  D

Page Ref: 52

Skill:  Factual

3) To help individuals consume appropriate Calories and nutrients, MyPlate emphasizes the consumption of foods with

A) no added sugar and with either no fat or the leanest fat content.

B) no added oils or dairy protein.

C) a nutrient-dense, high-protein and high-fat content.

D) no artificial or highly allergenic ingredients.

Answer:  A

Page Ref: 52

Skill:  Conceptual

4) One half of the “plate” in the MyPlate eating plan consists of

A) protein.

B) grains.

C) fruits and vegetables.

D) dairy.

Answer:  C

Page Ref: 52

Skill:  Factual

5) MyPlate’s dairy cup graphic serves as a reminder to consume what quantity and type of calcium-rich foods daily?

A) 1 cup of whole milk and 1-1/2 ounces of cheese

B) 1 cup of fat-free milk or yogurt or equivalent non-dairy sources

C) 2 cups of low-fat or fat-free dairy products or equivalent non-dairy sources

D) 3 cups of low-fat or fat-free dairy products or equivalent non-dairy sources

Answer:  D

Page Ref: 53

Skill:  Factual

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