Lesson 3 These questions come from the material covered in units 5 & 6.

These will be due on Monday, February 4, 2008. The objectives of this lesson are. - how most food preferences are learned - how the value one assigns to eating right has more effect on dietary behaviors than knowledge about how to eat right. - how food habits can and do change. - to recognize that the smaller and more acceptable the dietary change, the longer it lasts. - to compare and contrast long-lasting and sort-term dietary changes. - to explain how behavior and mental performances can be affected by diet. - to describe how healthy diets are characterized and adquacy and balance. - to explain why there can be many types of healthy diets. - to distinguish between the fallcy of good or bad foods and the reality of healthy and unhealthy diets. - to discuss the 'Dietary Guidelines for Americans" and the MyPyramid Food Guide, and describe how they provide foundation information for healthy diets. LESSON 3: 1. Briefly discuss the different reasons that people eat as they do. 2. Are food choices driven by need for nutrients or food selection genes? Explain. 3. Describe the diffeent factors that have a lot to do with changing food choices for the better. 4. Outline a prograam for successful changes in food choices. 5. Does diet affect behavior,and, if so, briefly discuss these relationships. 6. What is the relationship, if any, between carbohydrate intake and mood and appetite? 7. Is sugar intake realted to hyperactivity and criminal behavior? 8. Give the characteristics of an adequate diet. 9. Describe a balanced diet. 10. What are unbalanced diets? 11. What are the macronutrients? 12. Define "Acceptable Macronutrient Distribution Ranges "(AMDRs) and what are they used for. 13. How balanced is the American diet? How is it, or is it not? 14. Give and describe in detail the "MyPyramid Food Guide: The Food Group Approach to An adequate Diet. 15. Give the advantages and disadvantages of the Food Group Guide system. 16. Are you better off eating breakfast? Why or why not? 17. Can fast food still be a part of a healthy diet? Why or why not? 18. Discuss the "Slow Food USA" movement.

19. Can you still eat right when eating out? Explain.

The next group of questions are multiple choice. Please circle the one correct answer. 20, Malnutrition has the greatest impact on mental development if it occurs: a. in the teenage years. b. during fetal development. c. during infancy. d. b,c 21. Fetal exposure to alcohol may: a. cause growth retardation. b. cause mental retardation. c. cause learning and behavior problems. d. all of the above.

22. All of the following are correct concerning serotonin EXCEPT: a. fruits contain higher levels thna other foods. b. brain levels usually increase after a meal high in protein c. it is common in many weight-loss drugs. d. high levels in the brain induce sleepiness.

23. Since 1990 Americans have decreased their consumption of which food? a. skim milk b. margarine c. chicken d. sugar.

24. Which of thed following is an example of a comfort food popular in the United States? a. ice cream b. fruit salad c. baked chicken d. tomatoes

25. Which of the following factors DOES NOT increase the likelihood of changes in the diet? a. knowledge about the relationship between nutrition and health b. perceived risk of diet related health problems. c. perception that changes which require a lot of will power are the only ones that will make a difference. d. having an attitude that nutrition is important to health and well-being.

26. Cultural "super foods" are foods that: a. are nnutrient dense b. are packed with phytochemicals c. are significant to specific cultures. d. are high in calories and nutrients.

27. Severe protein and calorie deficiency early in life can cause: a. low intelligence b. an increase in symptons of attention deficit hyperactivity disorder (ADHD). c. over developed bones and muscles. d. a, b

28. What is the signle most common nutrient deficiency worldwide?

a. protein b. calcium c. iron d. vitamin D

29. What type of food increases hyperactivity in children? a. ice cream b. sugar c. artificial food coloring. d.one of the above.

30. You and a friend are planning to meet for dinner at a nearby restaurant. You boith wish toeat healthfully. Which of the strategies below will help? a. order half portion of the entree b. choose a plain baked potatoe instead of french fries. c. decide what you will eat before entering the restaurant. d. all of the above

31. The Dietary Guidelines recommend that saturated fat intake not exceed _____ percent of the total carloies. a. 10 b. 20 c. 35 d. 45

32. Which of the following types of food groups is over consumed by individuals in the U.S.? a. vegetables. b. dairy products

c. fruits d. sweets.

33. Which type of fat tends to increase the risk of heart disease? a. saturated b. trans fat c. polyunsaturated fat d. a, b

34. Which eating plan is designed to control hypertension and reduces the risk of cancer, heart disease and osteoporosis? a. MyPymramid b. the U.S. Dietary Guidelines c. the Asian Diet Pyramid d. the Mediterraznean Diet Pyramid.

35. Thew Dietary Guidelines include which of the following recommendations? a. consume alcohol only in moderation, 1 drink a day for women and 2 drinks a day for men. b. limit potassium consumption to 2000 mg or less per day. c. decrease dietary fiber. d. keep fat intake less than 30% of total calories

36. What is the Acceptable Macronutrient Distribution Range for carbohydrates? a. 10%-35% b. 20%-45% c. 35%-55% d. 45%-65%.

37. What is thne acceptable Macronutrient Distribution Range for protein? a. 10%-35% b. 20%-45% c. 35%-45% d. 30%-35%

38. What is the Acceptable Macronutrient Distribution range for fat? a. 10%-20% b. 15%-25% c. 20%-35% d. 30%-35%

39. Which of the following is considered a macronutrient? a. iron b. carbohydrates c. vitamins d. fats e. b, d

40. How has the U.S. diet changed in the past few years? a. fruit and vegetable intake has increased b. trans fat intake has decreased c. sugar intake has decreased d. saturated fat intake has descreased.

41. Risk of heart disease and cancer descvreases as: a. dietary fat increases. b. dietary fruits and vegetables increase to 5-9 servings a day. c. dietary fiber descreases. d. alcohol consumption decreases.

42. Increased risk of osteoporosis is attributed to a low dietary intake of: a. fiber b. vegetables c. dairy products d. fruits

43. Which of the following is NOT a benefit of population-based dietary recommendations? a. information is science based b. information is free. c. information is specific to all people within a population. d. information is widely available.

44. A half-cup of cooked grain, such as, rice or pasta, is equivalent to: a. 1/2 ounce b. 1 ounce c. 2 servings d. 2 ounces.