WGU C787 Nutrition: Final Exam Questions and Answers Latest 2023/2024 | GRADED

What is true of dietary reference intake? choose two. - answera. They are used to establish taxation rates and food costs **b. Food labeling must include information about them. **c. They differ depending on age and gender d. They are dependent on foodborne illness risks 3. What is always found on a nutrition label in the US? - answerServing size 4. A healthful diet contains nutrient intake near what amount? - answerRecommended daily allowance 5. What is an appropriate use of AMDR (Acceptable Macronutrient Dietary Range) when evaluating the appropriateness of a snack food? - answer50% calories from fat is too much. (There is an AMDR for fats, carbs, and proteins only. It is a range of percentages of calories that you should get from that nutrient per day. i.e. 45-65% of calories from carbs per day. 50% of calories from fat is too much. ) 6. What is meant by Tolerable Upper Intake Level? - answerThe highest level of daily consumption that current data has shown to cause no side effects in humans; ensures people do not take harmful amounts. (More for supplements; No side effects in humans) 7. How is estimated average requirement commonly used? - answerTo guide recommendations and menu planning for communities in combinations with upper intake levels. 8. What is true of choose my plate .gov recommendations as presented by their setting place graphic? - answerHalf of the plate should be fruits and vegetables. 9. What is the nutritional benefit of fruits and vegetables? - answerThey provide nutrients that reduce the risk some type of cancer. (They are high in fiber/bulk, vitamins and minerals, low in calories.) 10. What is false regarding fruits and vegetables in the diet? - answerFruits and vegetables are rich in vitamin B12 (Watch for the negative/false/incorrect questions!!) 11. What strategy might be avoided due to expense for patients looking to eat more healthfully on a budget? - answerBuying frozen meals 12. Which statement is true about planning a balanced meal? - answerSkim milk has roughly the same amount of calcium and protein as whole milk. (Always stick with reduced or no fat) 13. What is true about dietary recommendation for whole grain intake? - answerHalf of all grains consumed should be whole grain products. 14. Fritz is hosting a brunch and prepares for each of his friends Omelet with cheese Toasted English muffin 1t all fruit preserves ½ large grapefruit 1c whole milk How can his menu be improved to follow the dietary guidelines for Americans? Choose all that apply - answerUse egg whites for the omelets Replace cheese with vegetables in the omelets Replace English muffin with whole wheat English muffin Replace whole milk with fat free milk (Adding juice will never be an answer because it is sugar water.) 15. What is true of recommendations concerning trans fat and added sugar intake? - answerTrans fat and added sugar intake should be minimized. There is no DRI value. 16. What is recommended daily amount of protein intake? - answer60g/ day. 17. Which list contains all examples of protein? - answerGarbanzo beans (Chickpeas), egg, chicken breast, yogurt, cheese, ground beef, peanut butter, tofu 18. What is the best choice for a combination of plant-based foods to maximize healthy diet in a vegetarian diet? - answerLegume+ whole grain 19. There is a current initiative for more transparent labeling of sugars on nutrition fact labels. In the coming years, which of these might be more obviously labeled sugars? Choose all that apply. Anything ending in-ose, honey - answerAnything ending in-ose, honey (Most things ending in ose are sugars like glucose, fructose, etc. Not -ase which are enzymes) 20. Which carbohydrate will cause a quick return to hunger? - answerOne with a higher glycemic index (Measures how the body responds to a sugar, low index would mean it raises BG slower.) 21. Which is the reason that seafood can be considered a healthful diet? - answerSome seafood is high in healthy omega 3 oils 22. What are generally considered sources of healthy fat? - answerFish, nuts, olive oil 23. What is not a common source of high levels of sodium? - answerSpices and herbs (Manufactured breads, processed food and canned soup/broth tend to have lots of sodium) 24. Which foods are relatively rich in iron? Choose all that apply - answerDark leafy greens, legumes, red meat, nuts (Root vegetables, eggs and dairy are not.) 25. What is the best vegetarian source of iron from the options provided? - answerBeans 26. Which of these are protective against heart disease? - answerFiber, HDL cholesterol (Not protein, LDL, trans fat, or saturated fat. Protein is neutral, but doesn't increase risk.) 27. Which are linked to increase heart disease risk? Choose all that apply. - answerLDL, trans fat, saturated fats 28. Reducing heart disease/ stroke - answerLDL levels below 120mg/dl Limit cholesterol intake to less than 30mg per day Saturated fats-less than 7% of total daily calories At least 30 minutes of activity in daily routine Sodium levels-below 1600mg per day Increase intake of fiber, especially insoluble fiber, although most will be soluble. Limit alcohol to 1-2 drinks per day. 29. What is an appropriate dietary intervention to address a patient's low albumin level? - answerHigh protein diet. 30. Select foods that would be inappropriate for a patient with kidney disease? - answerFried eggs, hot dogs, steak (Watch proteins because they are broken down to ketones which are difficult for the kidneys) 31. What is the dash diet designed to address? - answerHypertension (Dietary Approaches to Stop Hypertension) 32. Which factors are important in controlling hypertension? Select all that apply - answerSodium below 1600mg daily Daily exercise such as a half hour walk Maintaining a healthy weight-BMI below 25 33. Because obesity affects many organ systems and hormones impairing body functions, which is true/ - answerIt is now considered a disease by AMA 34. What BMI is considered obese, requiring counseling about a weight loss dietary plan? - answerBMI 30 (BMI25 is overweight, 40 is morbidly obese) 35. What is the BMI calculation for a patient that measures 5'4" in height and 175lbs in weight? - answer30 (BMI is square the height in inches (64*64=4096) then divide the weight in lbs by that number (175/4096= 0.043) then multiply by 703 to change to metric units (0.043*703=30).) 36. What describes a diet least likely to result in obesity? - answerA diet with a variety of fruits, whole grains and vegetables. 37. Identify which heart disease risk factors are modifiable? - answerSedentary lifestyle BMI 32kg/m2 Diet high in trans fat 38. Which statement is true? - answerObese children and teenagers are at increased risk of coronary heart disease 39. You are working in a family medicine clinic with a 22 yr old patient. You note a BMI of 17. What counseling might you give this patient? - answer"At this BMI you are at an increased risk of infertility, osteoporosis and premature death. Let's find solutions." 40. What health risks clearly increase along with BMI? Select all that apply. - answerHeart Disease Type 2 diabetes, Premature death Osteoarthritis Sleep apnea 41. What is true regarding genetic influence on body weight? - answerBody weights of parents are often predictive of children even when they do not raise him. 42. To maintain weight in the long term, patients should: - answerBalance energy expenditure with energy intake; eat just enough calories for activity level. 43. You can only draft five pieces of advice for weight loss. Which do you choose? - answerReduce processed foods Increase activity When you want food, ask yourself, "am I hungry?" Eat 5 small meals to maintain energy throughout the day, Limit sugary drinks.