Question 1

The term "high" can be used on a label if the food contains 20% or more of the Daily Value for a particular nutrient in a serving.

Accepted Answer

A) True 
 B)False

Question 2

"Low cholesterol" on the new food label means __________ milligrams or less per serving.

Accepted Answer

A)  20 
B)  30 
C)  40 
D)  50 
A)  20 
B)  30 
C)  40 
D)  50

Question 3

"Fat-free" on the new food label means fewer than __________ gram(s) of fat per serving.

Accepted Answer

A)  0.2 
B)  0.5 
C)  0.75 
D)  1 
A)  0.2 
B)  0.5 
C)  0.75 
D)  1

Question 4

Advertising purposely attempts to create, shape, and alter perceptions about what we eat and how we engage in physical activity

Accepted Answer

A) True 
 B)False

Question 5

Which of the following is the mission of the Center for Food Safety and Applied Nutrition (CFSAN)?

Accepted Answer

A)  To enforce a variety of federal antitrust and consumer protection laws 
B)  To ensure that the food supply remains safe, nutritious, and wholesome 
C)  To regulate the use and sales of tobacco, alcohol, and firearms 
D)  All of the above 
A)  To enforce a variety of federal antitrust and consumer protection laws 
B)  To ensure that the food supply remains safe, nutritious, and wholesome 
C)  To regulate the use and sales of tobacco, alcohol, and firearms 
D)  All of the above

Question 6

"Good source" on the new food label means the food contains __________ of the daily value.

Accepted Answer

A)  10% or more 
B)  7% to 9% 
C)  80% or more 
D)  40% or more 
A)  10% or more 
B)  7% to 9% 
C)  80% or more 
D)  40% or more

Question 7

The relationship between dietary fiber and reduced risk for cancer is among the health claims that were denied approval for food labels.

Accepted Answer

A) True 
 B)False

Question 8

Manufacturers are required to register their products with the FDA or obtain FDA approval before producing or selling dietary supplements.

Accepted Answer

A) True 
 B)False

Question 9

Taste, cost, nutritional value.

Accepted Answer

A)  Factors that affect food chooses 
B)  Factors the FDA considers when evaluating food efficacy 
C)  Most important factors that determine a foods INQ rating 
D)  Primary factors in ethnic food choices 
A)  Factors that affect food chooses 
B)  Factors the FDA considers when evaluating food efficacy 
C)  Most important factors that determine a foods INQ rating 
D)  Primary factors in ethnic food choices

Question 10

On a food label, you read the following: "Ingredients: Pinto Beans, Water, Salt, Spices"; which of these ingredients would contain the lowest amount?

Accepted Answer

A)  Pinto beans 
B)  Water 
C)  Salt 
D)  Spices 
A)  Pinto beans 
B)  Water 
C)  Salt 
D)  Spices

Question 11

A manufacturer wishing to include an additive in a food must test to ensure the additive meets its claims.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following is the primary goal of food advertising?

Accepted Answer

A)  To promote healthy lifestyle choices 
B)  To create, alter, and shape perceptions 
C)  To encourage participation in food safety 
D)  To educate consumers 
A)  To promote healthy lifestyle choices 
B)  To create, alter, and shape perceptions 
C)  To encourage participation in food safety 
D)  To educate consumers

Question 13

What two organizations work together to help consumers choose more healthful diets and offer an incentive to food companies to improve the nutritional qualities of their products?

Accepted Answer

A)  The Food and Drug Administration (FD
A)  and the Food Safety and Inspection Service (FSIS) 
B)  The Federal Trade Commission (FT
C)  and the Food and Drug Administration (FD
A)  
C)  The Food Safety and Inspection Service (FSIS) and the Federal Trade Commission (FT
C)  
D)  The U.S. Department of Agriculture (USD
A)  and the Federal Trade Commission (FT
C)  
A)  The Food and Drug Administration (FD
A)  and the Food Safety and Inspection Service (FSIS) 
B)  The Federal Trade Commission (FT
C)  and the Food and Drug Administration (FD
A)  
C)  The Food Safety and Inspection Service (FSIS) and the Federal Trade Commission (FT
C)  
D)  The U.S. Department of Agriculture (USD
A)  and the Federal Trade Commission (FT
C)

Question 14

An Index of Nutritional Quality (INQ) rating above __________ denotes that a food represents an excellent source of a specific nutrient.

Accepted Answer

A)  1 
B)  2 
C)  6 
D)  12 
A)  1 
B)  2 
C)  6 
D)  12

Question 15

In all cases, the new food label lists amounts per __________.

Accepted Answer

A)  1 gram 
B)  package 
C)  1 serving 
D)  1 kg body weight 
A)  1 gram 
B)  package 
C)  1 serving 
D)  1 kg body weight

Question 16

Gustation.

Accepted Answer

A)  Pleasure response 
B)  Taste 
C)  INQ 
D)  Supercharged 
A)  Pleasure response 
B)  Taste 
C)  INQ 
D)  Supercharged

Question 17

Product imagery definitely affects consumer purchases.

Accepted Answer

A) True 
 B)False

Question 18

"High potency" describes a nutrient in a food product (including dietary supplements) at 30% or more of the RDI established for that vitamin or mineral.

Accepted Answer

A) True 
 B)False

Question 19

Reference number of calories for determining the DRVs for a nutrient.

Accepted Answer

A)  2000 kilocalories 
B)  2500 kilocalories 
C)  3000 kilocalories 
D)  3500 kilocalories 
A)  2000 kilocalories 
B)  2500 kilocalories 
C)  3000 kilocalories 
D)  3500 kilocalories

Question 20

Which of the following allergens must be listed on a food panel?

Accepted Answer

A)  Milk, eggs, sodium, soy, and peanuts 
B)  Milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts 
C)  Peanuts, shellfish, gluten, and eggs 
D)  Peanuts, sodium, gluten, potassium, shellfish, and tree nuts 
A)  Milk, eggs, sodium, soy, and peanuts 
B)  Milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts 
C)  Peanuts, shellfish, gluten, and eggs 
D)  Peanuts, sodium, gluten, potassium, shellfish, and tree nuts

The term "high" can be used on a label if the food contains 20% or more of the Daily Value for a particular nutrient in a serving.

"Low cholesterol" on the new food label means __________ milligrams or less per serving.

"Fat-free" on the new food label means fewer than __________ gram(s) of fat per serving.

Advertising purposely attempts to create, shape, and alter perceptions about what we eat and how we engage in physical activity

Which of the following is the mission of the Center for Food Safety and Applied Nutrition (CFSAN)?

"Good source" on the new food label means the food contains __________ of the daily value.

The relationship between dietary fiber and reduced risk for cancer is among the health claims that were denied approval for food labels.

Manufacturers are required to register their products with the FDA or obtain FDA approval before producing or selling dietary supplements.

Taste, cost, nutritional value.

On a food label, you read the following: "Ingredients: Pinto Beans, Water, Salt, Spices"; which of these ingredients would contain the lowest amount?

A manufacturer wishing to include an additive in a food must test to ensure the additive meets its claims.

Which of the following is the primary goal of food advertising?

What two organizations work together to help consumers choose more healthful diets and offer an incentive to food companies to improve the nutritional qualities of their products?

An Index of Nutritional Quality (INQ) rating above __________ denotes that a food represents an excellent source of a specific nutrient.

In all cases, the new food label lists amounts per __________.

Gustation.

Product imagery definitely affects consumer purchases.

"High potency" describes a nutrient in a food product (including dietary supplements) at 30% or more of the RDI established for that vitamin or mineral.

Reference number of calories for determining the DRVs for a nutrient.

Which of the following allergens must be listed on a food panel?

The Macronutrients

The Micronutrients and Water

Nutrient Digestion and Absorption

Nutrient Role in Bioenergetics

Macronutrient Metabolism

Measurement of Energy in Food

Making Informed and Healthful Nutritional

Nutritional Considerations for Intense

Physical Activity- Thermoregulation

Pharmacologic and Chemical Ergogenic

Nutritional Ergogenic Aids Evaluated

Body Composition Assessment

Energy Balance, Physical Activity

Disordered Eating

Filters

Exam 9: Making Wise Choices in the Nutrition

The term "high" can be used on a label if the food contains 20% or more of the Daily Value for a particular nutrient in a serving.

"Low cholesterol" on the new food label means __________ milligrams or less per serving.

"Fat-free" on the new food label means fewer than __________ gram(s) of fat per serving.

Advertising purposely attempts to create, shape, and alter perceptions about what we eat and how we engage in physical activity

Which of the following is the mission of the Center for Food Safety and Applied Nutrition (CFSAN)?

"Good source" on the new food label means the food contains __________ of the daily value.

The relationship between dietary fiber and reduced risk for cancer is among the health claims that were denied approval for food labels.

Manufacturers are required to register their products with the FDA or obtain FDA approval before producing or selling dietary supplements.

Taste, cost, nutritional value.

On a food label, you read the following: "Ingredients: Pinto Beans, Water, Salt, Spices"; which of these ingredients would contain the lowest amount?

A manufacturer wishing to include an additive in a food must test to ensure the additive meets its claims.

Which of the following is the primary goal of food advertising?

What two organizations work together to help consumers choose more healthful diets and offer an incentive to food companies to improve the nutritional qualities of their products?

An Index of Nutritional Quality (INQ) rating above __________ denotes that a food represents an excellent source of a specific nutrient.

In all cases, the new food label lists amounts per __________.

Gustation.

Product imagery definitely affects consumer purchases.

"High potency" describes a nutrient in a food product (including dietary supplements) at 30% or more of the RDI established for that vitamin or mineral.

Reference number of calories for determining the DRVs for a nutrient.

Which of the following allergens must be listed on a food panel?

The Macronutrients

The Micronutrients and Water

Nutrient Digestion and Absorption

Nutrient Role in Bioenergetics

Macronutrient Metabolism

Measurement of Energy in Food

Making Informed and Healthful Nutritional

Nutritional Considerations for Intense

Physical Activity- Thermoregulation

Pharmacologic and Chemical Ergogenic

Nutritional Ergogenic Aids Evaluated

Body Composition Assessment

Energy Balance, Physical Activity

Disordered Eating

Filters