Chapter 12 Nutritional Guidelines

What Nutrient groups function to build body tissues?

DGA reccomend that no more than 30% of a person's calories should come fro fat. What food groups supply the least amount of dietary fat?

Which two nutrients would most likely be deficient in a child's diet if milk was consumed tothe exclusion of other food groups?

A child's daily nutrient requirements an best be met by consuming _________

A standard serving of Food "X" provides 10% of a child's calories and the following percentages of U.S. RDAs: thiamin 25%, niacin 25%, riboflavin 25%, vitamin C 5%, vitamin A 30%, and iron 4%. This food would be considered:

The omission of fruits and vegetables from a child's diet seriously reduces the availability of all the following except:

T/F: Fats and carbohydrates each yield nine calories per gram

Proteins serve a number of important functions in the body, including:

T/F: A majority of children consume the recommended fruit and vegetable daily serving.

T/F: Plant proteins(ex: nuts, dry peas, and beans) can be substituted for meat in a child's diet.

T/F: Vitamins are added to bread and cereal foods to a level that replaces those removed during processing.

Nutrient groups that yield energy include:

The Dietary Guidelines for Americans recommend all the following lifestyle behaviors EXCEPT:

T/F: Dietary Reference Intakes are useful for evaluating the nutrient contributions of an individual's diet

T/F: Fresh fruits and vegetables must carry a label that lists serving sizes, calories, sugars, and fat.

T/F: Milk is a rich source of calcium and iron.

A five-year old child should have the equivalent of __ cups of milk each day.

T/F: DRIs are reported by age and gender.

T/F: Whole grains are the only food group that supplies dietary fiber.

How many calories are in six grams of butter?

What nutritional guideline includes the most individualized nutrient information in terms of age/gender grouping?

T/F: Nutrient recommendations established in the Dietary Guidelines for Americans serve as the standard upon which most federal nutrition programs are based.

All of the following foods yield dietary fiber EXCEPT: