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Exam- Nursing 2750: Exam 2| 190 Questions with Verified Answers
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Exam- Nursing 2750: Exam 2| 190 Questions with Verified Answers
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Exam- Nursing 2750: Exam 2| 190 Questions withVerified Answers
2 functions of food labels Correct-a. help consumers select foods with the most health-
providing quantities
b. Motivate food companies to enhance the nutritional value of food products because labels
reveal ingredient and nutrient content
2 nutrients that have been added to the required list of nutrients on food labels Correct-
vitamin D and potassium
2 nutrients that are no longer required on food labels Correct-vitamin C and A
How has the labeling of serving size changed? Correct-label serving sizes have been
reassessed to reflect the amount of a product that is most commonly consumed
why is "added sugars" now included in new food labels? Correct-in gram; provides
information needed for consumers to assess their intake of added sugars
, Exam- Nursing 2750: Exam 2| 190 Questions with
Verified Answers
usefulness of percent daily values information Correct-shows consumers how much of a
day's ideal intake of a particular nutrient is. Also reveals the percent present in a single
serving
describe how using %DV to balance nutritional intake is accomplished Correct-by
combining foods high in %DV of a particular nutrient, such as fat, with foods low in %DV of
that daily nutrient. A person's daily intake of fat can still be less than 100%
how do uniform definitions of food descriptors help consumers? Correct-they help the
consumer to see the potential percentage of nutrients that are within a product
define "free" in terms of food descriptors Correct-contains only a tiny or insignificant
amount of fat, cholesterol, sodium, sugar, and/or calories
define "low" in terms of food descriptors Correct-"low" in fat, saturated fat, cholesterol,
sodium, and/or calories; can be eaten fairly often without exceeding dietary guidelines
, Exam- Nursing 2750: Exam 2| 190 Questions with
Verified Answers
define "lean" in terms of food descriptors Correct-contains less than 10g of fat, 4g of
saturated fat, and 95mg of cholesterol per serving
define "extra lean" in terms of food descriptors Correct-contains less than 5g of fat, 2g of
saturated fats, and 95mg of cholesterol per serving. Leaner than lean
define "reduced, less, fewer" in terms of food descriptors Correct-contains 25% less of a
nutrient or calories
define "light/lite" in terms of food descriptors Correct-contains 1/3 fewer calories or 1/2
the fat of the original
define "more" in terms of food descriptors Correct-contains at least 10% more of the daily
value of a vitamin, mineral, or fiber than the usual serving
define "good source of..." in terms of food descriptors Correct-contains 10% of the daily
value for a particular vitamin, mineral, or fiber in a single serving
, Exam- Nursing 2750: Exam 2| 190 Questions with
Verified Answers
describe what food must contain to use the stamp "100% whole grain" Correct-all of the
grain ingredients are whole grains; each product serving contains a minimum of 16g of whole
grains, which equal 1oz of whole grains
describe what allows a product to use the basic whole grain stamp Correct-each product
contains 8g or more of whole grains, or half of a full serving (equaling 0.5oz of whole grains).
If the product contains refines grains, such as extra bran, germ, or refines flour, the Basic
Stamp must be used regardless of the total amount of whole grains provided
what does "GMO" mean? Correct-genetically modified organism: has had its DNA altered
or modified in some way through genetic engineering; purpose of creating GMO foods is to
increase the food supply, make foods more shelf stable, and improve quality
what makes animal-derived foods "organic"? Correct-no antibiotics or growth hormones
were used in the rearing of the animal
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