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Exam 5: Computerized Dietary Analysis Systems

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Question 1

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When nutrient data for prepared or cooked products are unavailable or incomplete,nutrient values are __________ from comparable raw items or by recipe.

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Question 2

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Choosing a similar food from a computer database when the specific food is not in the database is known as ________.

A) derivation
B) imputing
C) retention
D) substitution

E) C) and D)
F) All of the above

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Question 3

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It is always preferable to have a diet analysis system with a database having a large number of foods and a large number of nutrients and food components.

If a computerized dietary analysis system has a database with a large amount of incomplete data or many blanks in the database,the system's output may understate a client's actual nutrient intake.In such cases,reported low nutrient intakes represent a __________ deficiency,not necessarily an actual deficiency in the client's diet.

Although the USDA Nutrient Database for Standard Reference provides values on more than 140 nutrients and food components for more than 7900 foods,relatively few recipes and name brand foods are found in the database.

Which one of the following serves as the core for most commercial and many international nutrient databases?

The on-line dietary assessment tool developed by the USDA's Center for Nutrition Policy and Promotion is Choose My Plate __________.

An effort on the part of the United Nations to improve data on the nutrient composition of foods from all parts of the world is known by the acronym ________.

Nutrient values in a database that are taken from another form of the same food or similar food are imputed values.

Every food item in a nutrient database may not contain complete information for every vitamin,mineral,or food component.These blanks in the database are referred to as __________ data.

Which one of the following is the nutrient database used to analyze food intake information collected by What We Eat in America,NHANES?

The USDA began publishing food composition data in ________.

The identification number for each food item in the USDA Nutrient Database is known as ________.

Food composition data from the laboratory analysis of one or more samples of the food are known as __________ data.

Which one of the following is the most important consideration to make when selecting a computerized diet analysis system?

The system developed by W.O.Atwater to calculate the energy contributed by protein,fat,and carbohydrates in foods is known as the __________ system.