31. The area the food label that provides a list : 1400653.
31. The area on the food label that provides a list of specific nutrients obtained in one serving of the food is referred to as
A. the Nutrition Facts panel.
B. the Nutrition Information panel.
C. the Nutrient Facts panel.
D. none of the above
32. If there are 280 kilocalories per cup and 3 servings per container, what is the approximate serving size if an individual consumed 420 kilocalories?
A. 1.2 servings
B. 1.5 servings
C. 2.0 servings
D. 2.3 servings
33. The Daily Values on a food label are based on a
A. 2,500-kilocalorie diet.
B. 1,800-kilocalorie diet.
C. 2,100-kilocalorie diet.
D. 2,000-kilocalorie diet.
34. What percentage of a nutrient per serving of a food would be considered high?
A. 20 percent
B. 10 percent
C. 18 percent
D. 15 percent
35. A nutrition label will refer to an item as “reduced fat” when the food contains at least ________ percent less fat per serving.
A. 10
B. 15
C. 20
D. 25
36. When a product label says that a product is a “good source of” a particular nutrient, that means that it contains at least ________ percent of the DV for that particular nutrient per serving.
A. 5
B. 10
C. 15
D. 20
37. The role of soluble fiber in the prevention of coronary heart disease is an example of what kind of health claim?
A. an authorized claim
B. a claim based on authoritative statements
C. a qualified claim
D. none of the above
38. The exchange lists for meal planning were designed to help people with what chronic illness?
A. heart disease
B. asthma
C. diabetes
D. cancer
39. Exchange lists group foods together based on their nutrient content in each of the following areas except
A. carbohydrates.
B. vitamins.
C. protein.
D. fat.
40. The value used to calculate the RDA for nutrients is known as the
A. Estimated Average Requirement (EAR).
B. Adequate Intake (AI).
C. Tolerable Upper Intake Level (UL).
D. Estimated Energy Requirement (EER).
