Module 2 Homework Assessment Version B ~ 1

Homework Assessment Version B

for Nutrition: Your Life Science 1e
Module 2 Tools to Plan, Manage, and Evaluate Diets
By Jennifer Turley and Joan Thompson of Weber State University. This is an alternate version
of the Homework Assessment included in the textbook module.
Use the information and T-Talk lectures from Module 2. Use Appendices A, B, C, and D. Choose
the best answer (only 1 answer). Submit your answers.
1. Which of the following is a potentially
biologically harmful substance that is
required by law to be identified on a
food package label?
A. Protein
B. Trans fatty acids
C. Carbohydrate
D. Calcium
2. The term free can be used in reference
to:
A. Calories.
B. Fat.
C. Sodium.
D. All of the above
3. Which health condition does not have a
FDA-approved health claim?
A. Heart disease
B. Dental caries
C. Cancer
D. Diabetes
4. Which dietary component/nutrient is
not linked to a FDA-approved health
claim?
A. Sodium
B. Sucrose
C. Calcium
D. Soy protein
5. Food label legislation exists for:
A. Food allergens.
B. Trans fatty acids.
C. Country of origin.
D. All of the above
6. The DRVs are based on a 2000-Calorie
diet and are used for food labels.
A. True
B. False

7. The Tolerable Upper Intake Level (UL) is

a dietary intake level of a nutrient that
is safe to consume daily, but higher
intake levels than the UL can have
negative side effects.
A. True
B. False
Yogurt food package label for assessment
2B questions 8-14.

Nutrition Facts
Serving Size 1 cup (245g)
Servings Per Container 1
Amount Per Serving

Calories 210

Calories from Fat 30

% Daily Value*

Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 160mg
Total Carbohydrate 34g
Dietary Fiber 0g
Sugars 34g
Protein 12g
Vitamin A 2%
Calcium 40%

5%
10%
4%
7%
11%
0%

Vitamin C 4%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie

diet. Your Daily Values may be higher or lower
depending on your calorie needs.

Ingredients: Grade A milk, sugar, natural

vanilla flavor with other natural flavors,
pectin and active yogurt cultures with L.
acidophilus.

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2 ~ Module 2 Homework Assessment Version B

8. The percentage of Calories from fat for
the yogurt is:
A. 21%.
B. 14%.
C. 10%.
D. 5%.
9. In regards to fat content, the yogurt is:
A. High fat.
B. Low fat.
C. Moderately high in fat.
D. Cannot determine from the food
label
10. One serving of the yogurt provides _____
Calories from carbohydrates.
A. 39
B. 136
C. 273
D. 351
11. The yogurt is nutrient dense for:
A. Vitamin A.
B. Vitamin C.
C. Calcium.
D. This food is not nutrient dense.
12. According to the ingredient list _____
is/are found in the largest quantity in
the yogurt.
A. Milk
B. Sugar
C. Vanilla
D. Yogurt cultures
13. The yogurt can be labeled:
A. Low sodium.
B. Low Calorie.
C. Sugar free.
D. None of the above
14. The manufacturer of the yogurt could
legally make which health claim below
in regards to their yogurt product?
A. Our product may protect against
osteoporosis.
B. Our product may protect against
liver disease.
C. Our product may protect against
neural tube defects.
D. Our product may protect against
lupus.
E. None of the above

Whole-grain cereal food package label for

assessment 2B questions 15-18.

Nutrition Facts
Serving Size cup (58g)
Amount Per Serving
Calories 210
Calories from Fat 10
% Daily Value*
Total Fat 1g
2%
0%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 350mg
15%
Total Carbohydrate 47g
16%
20%
Dietary Fiber 5g
Sugars 7g
Protein 6g
Vitamin A 15%
Calcium 2%

Vitamin C 0%
Iron 90%

* Percent Daily Values are based on a 2,000 calorie

diet. Your Daily Values may be higher or lower
depending on your calorie needs.

Ingredients: Whole Grain Wheat Flour,

Wheat Flour, Malted Barley Flour, Salt,
Dried Yeast. Vitamins & Minerals: Reduced
Iron, Niacin, Vitamin B6, Zinc Oxide (Source
of Zinc), Vitamin A Palmitate, Thiamin
Mononitrate (Vitamin B1), Riboflavin
(Vitamin B2), Folic Acid, Vitamin B12, Vitamin
D.
15. The amount of fiber present in 1 cup
(116 grams) of cereal is:
A. 5 g.
B. 10 g.
C. 7 g.
D. 14 g.
16. What percent of the Reference Daily
Intake (RDI) for iron is provided by
cup of cereal?
A. 25%
B. 50%
C. 90%
D. 180%

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Module 2 Homework Assessment Version B ~ 3

17. One serving of the cereal provides 2% of
the RDI for calcium. This is equal to:
A. 2 mg
B. 20 mg
C. 200 mg
D. 2,000 mg

19. All of the following allergens are present

in the cream of mushroom soup except:
A. Wheat.
B. Soybeans.
C. Milk.
D. Eggs.

18. The cereal manufacturer could legally

use the term low in reference to:
A. Fat.
B. Calories.
C. Sodium.
D. Fat and sodium.

20. What is the percentage of fat by Calories

for the cream of mushroom soup?
A. 46%
B. 98%
C. 2%
D. 4%

Cream of mushroom soup food package label

for assessment 2B questions 19-22.

21. The percentage of fat by weight for the

cream of mushroom soup is _____.
A. 1%
B. 2%
C. 3%
D. 4%

Nutrition Facts
Serving Size cup (122g)
Servings Per Container 2.5
Amount Per Serving
Calories 50
Calories from Fat 23
% Daily Value*
Total Fat 2.5g
4%
5%
Saturated Fat 1g
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 840mg
35%
Total Carbohydrate 7g
2%
4%
Dietary Fiber 1g
Sugars 1g
Protein 1g
Vitamin A 0%
Calcium 0%

Vitamin C 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie

diet. Your Daily Values may be higher or lower
depending on your calorie needs.

Ingredients: Water, mushrooms, modified

food starch, wheat flour, soybean oil,
partially hydrogenated cottonseed oil, salt,
cream (milk), soy protein concentrate,
monosodium glutamate, potassium chloride,
maltodextrin, disodium inosinate, disodium
guanylate, spice extract, yeast extract,
dehydrated mushrooms, flavoring,
dehydrated onions and garlic, butter, cream
powder (milk), soy lecithin, oleic acid, butter
oil, butter flavor, lactic acid.

22. The cream of mushroom soup product

could be labeled _____% fat free.
A. 99
B. 98
C. 97
D. 96
23. Which of the following foods is not
included in the MyPlate oils category?
A. Nuts
B. Avocados
C. Olives
D. Corn oil
E. Coconut oil
24. Which of the following MyPlate food
groups provides a good source of zinc?
A. Dairy
B. Grains
C. Protein foods
D. Fruits
E. Oils category
25. According to the MyPlate model, a
minimum of _____ minutes a day of
moderate to vigorous physical activity is
needed for health benefits.
A. 15
B. 30
C. 45
D. 60
E. 90

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4 ~ Module 2 Homework Assessment Version B

26. Foods from the MyPlate vegetable group
may reduce risk of type 2 diabetes.
A. True
B. False

28. Foods in the MyPlate dairy group

provide a variety of phytochemicals.
A. True
B. False

27. The MyPlate food guidance system

supports optimizing personal nutrition
despite individual biological
uniqueness.
A. True
B. False

29. United States Department of Agriculture

(USDA) is responsible for maintaining
the national food composition database.
A. True
B. False

Tony is male, age 21, weighs 165 pounds, is 68 inches tall, and is physically active. Use the
following dietary analysis case study information in Tables 1-4 to answer questions 30-50.
Table 1: Tonys Macronutrient Analysis
Food
Amount
Calories
Protein (g)
Oats
2 cups
304
11.09
2% Milk
12 fl oz
205
14.58
Apple
1 large
107
0.58
Egg noodles
3 cups
638
21.79
Cheese
3 oz
343
21.18
Candy bar
2 oz
272
4.29
Fruit punch
16 fl oz
231
0.30
Chips
1 oz
137
2.21
Cola
12 fl oz
156
0
Ham
3 oz
129
13.94
Potato
1 large
254
7.48
Butter
1T
104
0.12
Broccoli
1 cup
45
3.71
Tap water
12 fl oz
0
0
Total
2925
101.27
Table 2: Tonys Partial Dietary Analysis
Food
Cholesterol
Fiber
Calcium
(mg)
(g)
(mg)
Oats
0
8.0
374
2% Milk
30
0
528
Apple
0
5.4
13
Egg noodles
139
5.8
58
Cheese
89
0
613
Candy bar
7
1.3
53
Fruit punch
0
0.5
20
Chips
0
1.5
49
Cola
0
0
7
Ham
48
1.1
20
Potato
0
6.6
45
Butter
31
0
3
Broccoli
0
5.1
62
Tap water
0
0
11
Total
344
35.3
1856

Fat (g)
6.36
7.31
0.38
9.94
28.19
13.59
0
6.62
0
7.22
0.39
11.52
0.64
0
92.16
Iron
(mg)
27.89
0.22
0.27
7.06
0.58
0.41
0.44
0.66
0.07
0.86
3.23
0
1.05
0
42.74

Starch (g)
48.53
0.85
2.23
113.05
0.65
4.45
0
16.80
0
2.12
51.64
0
3.93
0
245.72

Sodium
(mg)
229
218
2
792
528
140
25
119
15
1095
30
82
64
14
3353

Vit C
(mg)

0
4.1
10.3
0
0
0.3
216.5
0
0
3.4
28.7
0
101.2
0
364.5

Sugar (g)
2.15
19.41
23.17
1.92
0.44
28.77
57.15
0.28
38.93
0
3.53
0.01
2.17
0
177.93
Vit A
(g)
870
0
7
29
225
26
5
0
0
0
3
97
120
0
1382

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Module 2 Homework Assessment Version B ~ 5

Table 3: Tonys Percent Calorie Calculations
(See Appendix B for sample calculations)
Tonys
Tonys
Intake
Intake
(in
(in
grams)
Calories)

Tonys
Total
Calories

Percent
Calories

PRO

101

x 4 Cal/ g =

2925

x 100 =

FAT

92

x 9 Cal/ g =

2925

x 100 =

CHO

424

x 4 Cal/ g =

2925

x 100 =

Sugar

178

x 4 Cal/ g =

2925

x 100 =

Table 4: Tonys Percent of the Dietary Reference Intake (DRI) Calculations

(See Appendix A for DRIs & Appendix B for sample calculations)
Tonys
Tonys DRI
Intake
Protein (g)

101.27

Calculated (0.8 g/Kg/day)

x 100 =

Fiber (g)

35.3

Calculated (1.4 g/100 Calories consumed)

x 100 =

Calcium (mg)

1856

x 100 =

Iron (mg)

42.74

x 100 =

Sodium (mg)

3353

x 100 =

Vitamin C (mg)

365

x 100 =

Percent DRI

Vitamin A (g)
1382

x 100 =
g (grams), mg (milligrams), g or mcg (micrograms)
Tony is male, age 21, weighs 165 pounds, is 68 inches tall, and is physically active
30. Based on % of Calories, Tonys diet
complied with the Acceptable
Macronutrient Distribution Range
(AMDR) for protein.
A. True
B. False
31. More than 2/3 (>67%) of Tonys protein
came from high-biological value
sources.
A. True
B. False
32. Tonys protein intake exceeded 150% of
his Dietary Reference Intake (DRI) for
protein.
A. True
B. False
33. Based on % of Calories, Tonys diet
complied with the Acceptable
Macronutrient Distribution Range
(AMDR) for carbohydrate.
A. True
B. False

34. A majority (>50%) of Tonys

carbohydrate sources were complex.
A. True
B. False
35. Based on % of Calories, Tonys diet
complied with the Acceptable
Macronutrient Distribution Range
(AMDR) for sugar.
A. True
B. False
36. Based on % of Calories, Tonys diet
complied with the Acceptable
Macronutrient Distribution Range
(AMDR) for fat.
A. True
B. False
37. Tonys % DRI for calcium was greater
than 100%.
A. True
B. False
38. Tonys % DRI for iron was greater than
100%.
A. True
B. False

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

6 ~ Module 2 Homework Assessment Version B

39. Tonys dietary intake of iron exceeded

the Tolerable Upper Intake Level (UL).
A. True
B. False
40. Tonys % DRI for vitamin C was greater
than 100%.
A. True
B. False
41. Tonys % DRI for vitamin A was greater
than 100%.
A. True
B. False
42. Tonys diet did not meet the Dietary
Guidelines, 2010 for sodium.
A. True
B. False
43. Overall, Tonys diet met the American
Cancer Society (ACS) dietary guidelines.
A. True
B. False
44. Tonys cholesterol intake complied with
the American Heart Association dietary
guidelines.
A. True
B. False

45. Tonys % DRI for fiber was greater than

100% based on the 1.4 grams per 100
Calories personalized DRI.
A. True
B. False
46. Tonys two tablespoons of Italian salad
dressing are patterned as six MyPlate
teaspoon equivalents of oil.
A. True
B. False
47. Tonys butter provided more than 100
empty Calories according to MyPlate.
A. True
B. False
48. Tonys broccoli is patterned as one
MyPlate cup equivalent from the dark
green vegetable subgroup and broccoli
is a vitamin C-rich food.
A. True
B. False
49. Tonys 1 cup of cooked broccoli provided
2 vegetable exchanges.
A. True
B. False
50. Tonys food record shows that his diet
met his MyPlate food pattern
recommendation.
A. True
B. False

2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.