1 A) They are published by the U.S. Department of Agriculture. B) They are science-based guidelines solely about nutrition. C) They are the basis for many school meal programs. D) They provide advice to help people live longer, healthier lives. 2 diet ?A) Losing weight. B) It is a plan to help you gain weight. C) It is a plan to help you lose weight. D) It is an eating plan that refers to everything you eat and drink. 3 A) fat-free foods. B) nutrient-dense foods. C) dietary supplements. D) carbohydrate-dense foods. 4 A) Increases the workload on your heart, lungs, and body frame. B) Can cause diabetes. C) Can cause arthritis. D) All of the above. 5 A) Fat provides more calories per gram than carbohydrates or protein. B) Carbohydrates provide more calories per gram that fat or protein. C) Fat provides more nutrients per gram than carbohydrates or protein. D) Protein provides more calories per gram than fat or carbohydrates. 6 A) health risk. B) risk factor. C) health problem D) risk 7 A) Keep saturated fats to less than 20 percent of your calories. B) Keep saturated fats to less than 10 percent of your calories. C) Keep saturated fats to less than 5 percent of your calories. D) Keep saturated fats to less than 15 percent of your calories. 8 ose ?A) carbohydrate. B) protein. C) sugar. D) fat. 9 A) Eating processed foods helps counteract sodium's effects on blood pressure. B) It helps control body fluids. C) An excess is linked to high blood pressure, heart attack, and stroke. D) Potassium helps counteract sodium's effects on blood pressure. 10 A) medical state B) risk factor C) health quotient D) health risk 11 affect mean?A) influence B) lower C) result D) change 12 A) being neurotic B) being overweight C) being high-strung D) being stubborn 13 A) Different colored fruits and vegetables create more appealing salads. B) Different colored fruits and vegetables are available at different times of the year. C) Different colored fruits and vegetables contain a variety of nutrients. D) Different colored fruits and vegetables lose their nutrients slower when cooked. 14 A) Teens should build moderate or vigorous activity into their routine at least once a week. B) Teens should build 60 minutes or more of moderate to vigorous physical activity into their daily routine. C) Teens should build 30 minutes or more of moderate to vigorous physical activity into their daily routine. D) Teens should build 60 minutes or more of moderate to vigorous physical activity into their weekly routine. 15 A) Alcohol has calories but almost no nutrients. B) Teens should avoid alcoholic beverages, but beer and wine are okay. C) Drinking alcoholic beverages can affect your judgment, and that can lead to accidents and injuries. D) Teens should avoid alcoholic beverages, including beer and wine. 16 A) energy balance. B) dieting. C) physical activity. D) high-protein diet. 17 A) Use the stairs instead of the elevator. B) Get involved in a team or individual sport. C) Make sure to leave time for regular TV watching. D) Help with chores such as mowing the lawn or raking leaves. 18 A) eating undercooked meat. B) not paying attention to health hazards. C) enjoying a variety of foods. D) eating in suspicious restaurants. 19 A) margarine. B) canola oil. C) solid shortening. D) lard.
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