Match the correct answer with the appropriate term.

Question

_______ 1. Diet-planning principle of consuming a number of foods in proportion to each other
_______ 2. Measure that shows a food has more iron than another food when expressed per kcalorie
_______ 3. Origin of the MyPlate graphic
_______ 4. Number of major food groups
_______ 5. Legume belonging to the starch category of food lists
_______ 6. Part of grain rich in fiber
_______ 7. Part of grain containing starch
_______ 8. Nutrient added in grain enrichment process
_______ 9. Example of a fortified food
_______ 10. Commonly used to make textured vegetable protein
_______ 11. Number of discretionary kcalories in a 2,000-kcalorie diet
_______ 12.Estimated daily energy needed for a sedentary 60-year old woman in kcalories
_______ 13. Maximum number of grams of fat recommended on a 2000-kcalorie diet based on the Daily Value
_______ 14. Serving size (equivalent to 1 oz of grains) of cooked rice in the USDA Food Patterns
_______ 15. Claim on food labels requiring FDA approval
_______ 16. Agency that developed the Daily Values
_______ 17. Grams of fat supplied by a 1200-kcalorie diet that is 30% fat
_______ 18. A health claim allowed on food labels
_______ 19. Claim that does not require FDA approval to appear on a food label
_______ 20. Nutrient commonly added in soy milk fortification process

a. 5
b. 40
c. 78
d. 1/2 cup
e. Health claim
f. FDA
g. Bran
h. Iron
i. USDA
j. Soybeans
k. Green peas
l. Balance
m. Vitamin B12
n. 1,600
o. Endosperm
p. Nutrient density
q. Sodium and hypertension
r. Structure-function claim
s. 270
t. Orange juice containing added calcium

Answer 1

1. Diet-planning principle of consuming a number of foods in proportion to each other
ANSWER: l
2. Measure that shows a food has more iron than another food when expressed per kcalorie
ANSWER: p
3. Origin of the MyPlate graphic
ANSWER: i
4. Number of major food groups
ANSWER: a
5. Legume belonging to the starch category of food lists
ANSWER: k
6. Part of grain rich in fiber
ANSWER: g
7. Part of grain containing starch
ANSWER: o
8. Nutrient added in grain enrichment process
ANSWER: h
9. Example of a fortified food
ANSWER: t
10. Commonly used to make textured vegetable protein
ANSWER: j
11. Number of discretionary kcalories in a 2,000-kcalorie diet
ANSWER: s
12. Estimated daily energy needed for a sedentary 60-year old woman in kcalories
ANSWER: n
13. Maximum number of grams of fat recommended on a 2000-kcalorie diet based on the Daily Value
ANSWER: c
14. Serving size (equivalent to 1 oz of grains) of cooked rice in the USDA Food Patterns
ANSWER: d
15. Claim on food labels requiring FDA approval
ANSWER: e
16. Agency that developed the Daily Values
ANSWER: f
17. Grams of fat supplied by a 1200-kcalorie diet that is 30% fat
ANSWER: b
18. A health claim allowed on food labels
ANSWER: q
19. Claim that does not require FDA approval to appear on a food label
ANSWER: r
20. Nutrient commonly added in soy milk fortification process
ANSWER: m