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Check-Out Quiz 69
C H E C K - O U T Q U I Z
1. Draw a line from the name of the item to the appropriate recommendation found in the Dietary Guidelines for Americans.
Item Dietary Guidelines for Americans Energy 20 to 35 percent of kcalories Physical activity 300 mg or less
Whole grains 2300 mg or less
Total fat Eat 3 ounce-equivalents per day Saturated fat Don’t exceed kcaloric needs Trans fat Less than 10 percent of kcalories Sodium Keep consumption as low as possible
Cholesterol At least 30 minutes most days of moderate intensity
2. What are the serving sizes for MyPyramid? Fill in the blanks with the correct number.
1 ounce-equivalent of grains = ______ slice(s) bread
______ cup(s) ready-to-eat cereal
______ cup(s) cooked rice, pasta, or cooked cereal 1 cup vegetables = ______ cup(s) leafy salad greens (raw)
______ cup(s) vegetable juice ______ cup(s) cooked vegetables 1 cup milk = ______ cup(s) yogurt
1 ounce-equivalent meat = ______ egg(s)
______ cup(s) dry beans
______ tablespoon(s) peanut butter
3. Which food group(s) provides the most protein?
a. bread, cereal, rice, and pasta b. vegetable
c. milk, yogurt, and cheese
d. meat, poultry, fish, dry beans, eggs, and nuts
4. Which food group(s) provides the most vitamin A?
a. bread, cereal, rice, and pasta b. vegetable
c. milk, yogurt, and cheese d. fruit
5. Which food group(s) provides the most vitamin C?
a. bread, cereal, rice, and pasta b. vegetable
c. milk, yogurt, and cheese d. fruit
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6. Which food group provides the most calcium?
a. bread, cereal, rice, and pasta b. vegetable
c. milk, yogurt, and cheese
d. meat, poultry, fish, dry beans, eggs, and nuts
7. Daily Values are based on an 1800-calorie diet.
a. True b. False
8. Claims such as “good source of calcium” and “fat-free” on food labels are examples of health claims.
a. True b. False
9. Qualified health claims must include a disclaimer on the food label.
a. True b. False
10. All ingredients must be listed on the label and identified by their common names so that consumers can identify the presence of any of eight major food allergens.
a. True b. False
A C T I V I T I E S A N D A P P L I C A T I O N S
1. Checking Out Nutrient and Health Claims
Look at food labels from two of the following sections of the supermarket. Write down nutrient claims (such as “low-fat”) given on at least two different foods from each section. Don’t forget: Fresh fruits and vegetables, meat, poultry, and seafood don’t have labels—look for nutrition information nearby. Also look at the label to see which nutrition facts support this claim.
Produce Frozen foods
Fresh meats, poultry, and fish Dairy
Cereals Cookies
During your search, also find one food item with a health claim and write it down. Use Figure 2-25 to determine if it is an A claim or an unqualified health claim.
70 Chapter 2 Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
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Activities and Applications 71
2. Label Reading at Breakfast
Look closely at the Nutrition Facts for each food you normally eat for breakfast, such as cereal, milk, and juice. Add up the %DVs for fat, saturated fat, cholesterol, sodium, total carbohydrates, vitamin A, vitamin C, calcium, and iron. How nutritious is your breakfast?
3. Label Comparison
Below is the nutrition label information from regular mayonnaise and low-fat mayonnaise dress-ing. Examine the labels and then answer these questions
A. Which label is the regular mayonnaise? How do you know that?
B. Does either mayonnaise contain significant amounts of vitamins and minerals?
C. What is the percent of total kcalories coming from fat in both products? (For example, in product A, divide 10 by 25 and then multiply by 100 to get 40 percent.) D. Which product contains sugar?
E. Which product contains more saturated fat and cholesterol? Why do you think that is so?
PRODUCT A NUTRITION FACTS PRODUCT B NUTRITION FACTS
Serving size 1 tablespoon Serving size 1 tablespoon
AMOUNT PER SERVING AMOUNT PER SERVING
Calories 25 Calories 100
Calories from fat 10 Calories from fat 99
Total Fat 1 g Total Fat 11 g
Saturated 0 g Saturated 2 g
Trans Fat 0 g Trans Fat 0 g
PRODUCT A NUTRITION FACTS PRODUCT B NUTRITION FACTS
Serving size 1 tablespoon Serving size 1 tablespoon
AMOUNT PER SERVING AMOUNT PER SERVING
Polyunsaturated 0.5 g Polyunsaturated 6 g
Monounsaturated 0 g Monounsaturated 3 g
Cholesterol 0 mg Cholesterol 5 mg
Sodium 140 mg Sodium 180 mg
Total Carbohydrate 4 g Total Carbohydrate 0 g
Sugars 3 g Sugars 0 g
Protein 0 g Protein 0 g
Not a significant source of dietary Not a significant source of dietary fiber, fiber, vitamin A, vitamin C, calcium, or iron vitamin A, vitamin C, calcium, or iron
4. Menu/Diet Evaluation
Obtain a cycle menu (a menu rotated at specific time intervals, such as two or four weeks) from a college dining hall, school foodservice, or other foodservice. Evaluate the menu using MyPyramid and the questions on pages 58.
5. Fat in Snacks
Obtain a single serving of one of your favorite snacks. Write down the percentage of kcalories from fat the snack contains and write it on an index card. In class, you are to line up from the lowest percentage of kcalories from fat to the highest percentage. Once the class is in the correct order, each of you will identify your food and the percentage of kcalories from fat.
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6. Mystery Food
Bring to class the Nutrition Facts panel from a food product. Exchange your Nutrition Facts panel with a partner and examine the panel from your partner carefully. One at a time, you are each to guess what food category it falls into. Once you have the correct food category (your part-ner can tell you if you are right), guess what food it is (again with feedback from your partpart-ner).
7. Using iProfile, click on “Estimating Portion Sizes” at the top of the page.
Do the exercise “Visualizing Serving Sizes” and check out all the foods listed on the left.