Question : 21.Which vegetable subgroup of the USDA Food Patterns not correctly : 1357103

21.Which vegetable subgroup of the USDA Food Patterns is not correctly matched with its target nutrient(s)?

a.red and orange vegetables – vitamin D

b.starchy vegetables – carbohydrate

c.dark green vegetables – folate

d.legumes – iron and protein

22.The best way for a person to get all the essential nutrients and keep energy intake low is to:

a.use the principle of the discretionary calorie allowance to plan their diet.

b.choose foods with high nutrient density in each food group.

c.follow the principle of moderation in dietary intake.

d.a and b

e.a and c

23.All of the following are true regarding the discretionary calorie allowance except:

a.it may be spent on nutrient-dense foods.

b.it is the amount of additional calories needed for nutritional adequacy.

c.it is a useful concept for those trying to limit calorie intakes.

d.it may be spent on added sugars.

24.Following the USDA Food Patterns requires:

a.eating only foods that are naturally low in fat and have no added fats or sugars.

b.matching calorie intake with needs based on level of physical activity and other factors.

c.that foods from all subgroups be included daily.

d.consuming only nutrient-dense foods.

25.When planning a healthful diet, vegetarians should remember that:

a.they will have difficulty meeting their needs when using the USDA Food Patterns.

b.the vegetable group contains legumes, which can be counted as protein foods.

c.all soy foods and soy milks contain the same nutrient contents as dairy milk.

d.nuts and seeds are high in fat content and should be limited.

26.The MyPlate educational tool has been designed to:

a.help a diet-planning individual create a diet that more closely follows the USDA Food Patterns.

b.create an alternative diet plan for individuals not wanting to use the USDA Food Patterns.

c.help individuals who need to make major changes in their diet for chronic disease control.

d.substitute for the recommendations of the Dietary Guidelines for Americans in diet planning.

27.Exchange systems help primarily with:

a.balance.

b.calorie control.

c.adequacy.

d.moderation.

28.In exchange lists, foods are categorized by:

a.their exact nutrient values in grams.

b.their exact number of calories per serving.

c.the average nutrient values in grams for whole groups of foods.

d.individualized food portions.

29.All of the following are characteristics of exchange systems except:

a.they pay special attention to calories.

b.they give a sense of which foods are similar to each other.

c.they sort foods by their carbohydrate contents only.

d.they highlight the fact that most foods provide more than just one energy nutrient.

30.When creating and evaluating meals on a daily basis it is best to:

a.use the DRI to calculate the most accurate nutrient intake.

b.use only the USDA Food Patterns since they are the easiest to calculate.

c.rely on computerized diet analysis programs.

d.use a combination of analysis tools to determine nutrient adequacy.