Download CHAPTER 12: NUTRITIONAL GUIDELINES Answers to Review

CHAPTER 12: NUTRITIONAL GUIDELINES
Answers to Review Questions
ANSWERS TO CHAPTER REVIEW
A. By Yourself
1. Matching exercise
1. b
2. c
3. c and d; b (if meat is included in the sauce)
4. b and c
5. b and c
6. b and c
7. b
8. a*
9. c*
10. f*
11. g *
12. e
*These foods provide an opportunity for discussion about whether they should be considered as
discretionary calories. Students should make this decision by first calculating the nutrient density
(for various nutrient strengths).
2. Students’ answers will vary according to the labels they select.
B. As a Group
1. All energy is derived from the calories in food; energy in calories is released during
metabolism. Proteins (4 cal/g), carbohydrates (4 cal/g), and fats (9 cal/g) are the only
nutrients that yield calories.
2. The Dietary Guidelines for Americans provide easy-to-follow recommendations for healthy
eating and activity behaviors. Healthy weight maintenance is a fundamental theme—
balancing nutrient intake with physical activity. Individuals are strongly encouraged to
increase their consumption of fruits, vegetables, whole grains, and low-fat dairy products.
Following recommended limits for sodium, potassium, fats (saturated, unsaturated,
cholesterol), and sugars is also urged to achieve important health benefits (e.g., lower risk of
high blood pressure, cardiovascular disease, diabetes, obesity).
3. Dietary reference intakes (DRIs) are scientifically-based nutrient intake values that have been
identified for specific age groups and by gender (See Table 12–2). This information can be
used to evaluate an individual’s intake of specific nutrients, such as iron or calcium, with
values known to support health. The DRIs are also used to determine the nutrient information
provided on food labels. Individuals can use this information to determine if a particular food
item is nutrient- or calorie-dense and how much it contributes to meeting their nutrient needs.
4. The positive aspects of the MyPlate food guide include: an appealing (colorful, organized)
website that is comprehensive and easy-to-navigate. Extensive nutrition information is
available on the ChooseMyPlate.gov website in a format that is both functional (e.g., food
group lists, food alternatives, serving sizes, meal-planning ideas, nutrient
information/functions) and easy for consumers to use and incorporate into their daily lives.
MyPlate also draws attention to the importance of engaging in physical activity daily to
promote well-being. Several interactive features allow consumers to track their caloric intake
and physical activity. Overall, MyPlate is designed to help individuals make better food
choices, include a wider variety of foods (especially fruits, vegetables, and whole grains,
low-fat products) in their diet, balance food intake with physical activity, set
healthy/achievable goals, and practice food safety. Few limitations of the new MyPlate tool
have been identified although consumers must have computer and Internet access to use the
information.
5. The U.S. Food & Drug Administration (FDA) has established definitions for these and other
terms and regulates their use by manufacturers on food labels, For example: low fat is
defined as 3 g or less fat/serving; fat-free is 0.5g or less fat/serving; and, reduced calories is
at least 25% fewer calories/serving than the reference (comparable) food.
ANSWERS TO CASE STUDY
1. Vitamin A and vitamin C are likely to be deficient in Layla’s diet if she does not consume
other fruits and/or vegetables that provide these nutrients. See Table 14-1 and Chapter 17 for
vitamin A and C food sources.
2. Calcium may be lacking in Ailani’s diet unless she is given modified dairy products
(acidophilus milk and yogurts) or non-dairy/soy cheese and soy milk that have been enriched
with calcium.
3. Ruby should try making the following changes to address Carlos’ nutrient needs (for
calcium):
a. Decrease his total juice intake and serve juices, such as orange juice, that are fortified
with calcium.
b. Continue to offer small servings of milk and/or dairy products, even if they are refused;
Children’s likes and dislikes often change over time.
c. Ruby can also use dried skim milk in the preparation of foods such as meat loaf,
casseroles, and soups. In additions, she can also offer yogurt and fresh fruit, frozen
yogurt, peanut butter, salmon and tuna, cooked dried beans, broccoli, tofu, collard greens,
and puddings to boost calcium intake.
4. Mariko’s protein, iron, calcium, vitamin A and vitamin C intakes are likely to be deficient
given her dietary habits. It is also unlikely that Mariko is taking in adequate calories. Poor
nutrient intake combined with her extensive use of soy sauce can potentially lead to longterm health problems, including high blood pressure and heart disease. Her overall
development is also likely to be affected by malnutrition. It is important that Ruby and
Mariko’s parents work closely together to begin making small changes in her diet. They can
also involve Mariko in grocery shopping and preparing foods which may increase her
willingness to try new items.
5. Sophia’s diet is high in fat, saturated (animal) fat, cholesterol, and calories. Vitamin A and C
may be deficient if Sophia’s intake of fruits and vegetables is lacking. It is important that
Ruby find ways to introduce new foods into Sophia’s diet and increase her acceptance of
these foods by: involving her in their preparation; presenting “tasting” activities; prepare
refused foods in different ways; and, continue serving refused items to increase their
familiarity (and acceptance).