Portion Control Quiz
Questions: 16 · 10 minutes
1. A restaurant entrée is much larger than the amount you intended to eat. What is the most direct portion-management strategy?
Avoid every side dish but finish the entrée.
Estimate the calories after finishing and adjust tomorrow's meals.
Set aside or box part of the entrée before beginning the meal.
Eat the entrée quickly so hunger does not return during the meal.
2. Which habit can make it easier to notice fullness cues during a meal?
Eating without a screen and pausing partway through the meal
Finishing the meal before its temperature changes
Choosing foods that require the least chewing
Using the package's serving size as a fullness target
3. Which arrangement most closely follows the commonly taught plate method for a balanced meal?
Half grains, one-quarter protein, and one-quarter fruit
Equal thirds of protein, grains, and dessert
Half protein and half non-starchy vegetables
Half non-starchy vegetables, one-quarter protein, and one-quarter grains or starchy food
4. If you double the amount of the same food prepared in the same way, what generally happens to its calorie content?
It increases by about one-half.
It stays the same because the food itself has not changed.
It rises only if the food contains fat.
It approximately doubles.
5. A bottle contains two servings. If you drink the whole bottle, how should you interpret the listed calories and nutrients?
Use the listed values once because it is one bottle.
Use the listed values once unless the drink contains added sugar.
Multiply the per-serving values by two.
Average the per-serving values with the daily value percentages.
6. You often eat more chips than intended when watching television. Which environmental change most directly limits mindless overserving?
Keep the open bag nearby but place it out of direct view.
Put a chosen amount in a bowl, then close and store the bag.
Estimate one serving by how long the program lasts.
Choose a different chip flavor to make each bite more noticeable.
7. In a common hand-based portion guide, a palm-sized amount is most often used to estimate which food category?
Leafy vegetables
Cooked meat, fish, or another protein food
Cooking oil or butter
Rice, pasta, or another cooked grain
8. What is the main difference between a portion and a serving size?
A portion is measured by weight, while a serving size is measured only by volume.
A portion applies only to meals, while a serving size applies only to packaged foods.
A portion is always smaller than a serving size.
A portion is the amount someone chooses to eat, while a serving size is a standardized reference amount.
9. A cereal label defines one serving as 55 grams. Which method will reproduce that labeled serving most consistently?
Filling your usual breakfast bowl halfway
Counting out 55 pieces of cereal
Weighing 55 grams on a kitchen scale
Pouring cereal until the milk is covered
10. Which option will generally provide the greatest food volume for a similar calorie amount, assuming little added fat?
Cheddar cheese
Broth-based vegetable soup
Mixed nuts
Plain crackers
11. A snack label lists four servings per package and 150 calories per serving. If you eat half the package, how many calories have you consumed?
300 calories
150 calories
450 calories
600 calories
12. Juice provides 120 calories per 240 milliliters. Approximately how many calories are in a 360-milliliter glass?
180 calories
150 calories
240 calories
360 calories
13. Why can no single portion size be ideal for every person in every situation?
Portion guidance applies only to packaged food.
Plate size determines how much food the body needs.
Needs vary with factors such as body size, age, activity, health circumstances, and overall eating pattern.
Everyone needs the package's full serving at each eating occasion.
14. You want to enjoy peanut butter while being more deliberate about its portion. Which approach is most useful?
Measure a planned amount into a dish and put the jar away before eating.
Eat from the jar while estimating the amount by counting bites.
Choose a reduced-fat version so measuring is unnecessary.
Use whichever amount covers the bread, regardless of the bread's size.
15. Over several months, someone begins filling the same dinner plate more fully without consciously deciding to eat more. Which concept best describes this change?
Serving-size standardization
Nutrient timing
Energy-density matching
Portion creep
16. What does the serving size printed on a Nutrition Facts label primarily provide?
The exact amount every adult should eat at one time
A reference amount used to calculate the label's nutrient information
The largest amount that can fit into a balanced diet
A recommended daily limit for that food