KIN 140 Chapter 5: Personal Nutrition - Quiz

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Simon Fraser University
Biomedical Physio & Kines
BPK 140
Diana Bedoya

Chapter 5 True/False 1. According to the glycemic index (GI), low GI foods such as low fibre bread and potatoes, raise your blood sugar more than a high GI food (such as oatmeal and stone ground whole wheat bread). ANSWER: F GI important determinant of impact on blood sugar 2. Vegetables and fruits are excellent sources of vitamins, minerals and fibre, and may help to protect against certain types of cancer. ANSWER: T Fruits and vegetables important part of healthy diet 3. Nutrient recommendations in Canada for healthy people are called Dietary Reference Intakes (DRIs). ANSWER: T Refers to recommended intakes of nutrients 4. The Northwest Territories Food Guide, which identifies traditional foods from each of the four food groups, encourages Indigenous people to embrace traditional ways of living to build healthy communities. ANSWER: T NTFG is similar to eating well with Canada’ food guide emphasizing some traditional foods in diet 5. According to a joint report by the American Dietetic Association and Dieticians of Canada, approximately 10 % of adults in the U.S. and 4% of adults in Canada follow a vegetarian diet. ANSWER: F 2.5% of U.S. adults – 4% Canadian adults Multiple Choice 1. With reference to nutritional supplements in Canada: a. all Canadians need supplements in addition to following Canada’s Food Guide b. Health Canada introduced The Natural Health Products Regulations (2004) to ensure that natural health products being sold are safe and backed by good scientific evidence c. Health Canada’s goal is that vitamins and minerals will soon require a prescription d. all of the above ANSWER: B Part of a strategy by Health Canada to inform and protect consumers 2. Nutrition Facts on food labels in Canada, provide the consumer with all EXCEPT the following information: a. calories per serving size b. amount by weight and percentage of daily value for 13 key nutrients c. the percentage of fat, including saturated and trans fats d. the price per serving ANSWER: D Price information not needed as part of nutrition information 3. Nutrition labeling is not required for: a. individual servings of food intended for immediate consumption b. canned fruits and vegetables c. Beverages d. cooked fish and seafood ANSWER: A Not a reasonable expectation to provide this information 4. Nutritional drawbacks of fast food include: a. the fat content of many fast food items is very high b. the salt (sodium) content of many fast food items is very high c. both the fat and sodium (salt)
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