Deck 4: Understanding Food and Nutrition Labels

Question 1

​Cookies sold at a local bakery must display a Nutrition Facts panel on the package.

Answer 1

False

Question 2

Meat products labeled "lean" must contain fewer than 5 grams of fat and no trans fat.​

Answer 2

False

Question 3

Organic foods have been shown to be superior overall in nutrient content and effects on health.​

Answer 3

False

Question 4

Dietary supplements have to undergo rigorous testing and obtain FDA approval before they are sold.​

Question 5

The term natural is defined by the FDA and means that the food contains no artificial ingredients.​

Question 6

Rickets is caused by vitamin D deficiency.​

Question 7

The amount of vitamins and minerals added due to the fortification of foods must be listed in the Nutrition Facts panel.​

Question 8

A proposed major change for new nutrition labels includes reality-based serving sizes that represent the average portion consumed by people over the age of 2 in the United States.​​

Question 9

An example of a model health claim approved by the FDA is,"Low-fat diets rich in fruits and vegetables may reduce the risk of some types of cancer,a disease associated with many factors."​"

Question 10

Foods that are labeled organic cannot be grown from genetically modified seeds or treated by irradiation.​

Question 11

The "radura" symbol on a food package indicates that the food has been irradiated using X-rays,gamma rays,or electron beams.​

Question 12

Model health claims approved by the FDA cannot be modified or abbreviated when placed on food labels.​

Question 13

​The FDA determined that the labeling of GMO foods is warranted and GMO foods need to be labeled in the United States.

Question 14

Foods labeled as gluten-free contain no gluten.​

Question 15

ndustry-initiated labeling systems are voluntary and generally employ science-based criteria for judging the nutrient qualities of food products.​

Question 16

"Unintentional additives" do not have to be included on the ingredient label.​

Question 17

The term organic is not regulated by the USDA or any other government agency for use on food packages.​

Question 18

Ingredients listed on the ingredient label are listed in descending order according to the number of calories each ingredient contributes.​

Question 19

The USDA requires retailers to display a country-of-origin label on meats,fish,fruits,vegetables,many nuts,and some herbs.​

Question 20

The most common food additives are potassium and salt.​

Question 21

​The _____ developed and is implementing standards for organic foods.

A)​FDA
B)FTC
C)USDA
D)NIH
E)​EPA

Question 22

Which food is most likely enriched?​

A)​orange juice
B)string cheese
C)white bread
D)2% milk
E)​fruit snacks

Question 23

Which food is most likely fortified?​

A)​orange juice
B)pasta
C)grits
D)white rice
E)​crackers

Question 24

Which common food allergen must be identified on ingredient labels?​

A)​strawberries
B)milk
C)corn syrup
D)xanthan gum
E)​sodium aluminum phosphate

Question 25

Which term is undefined by the FDA?​

A)​lean
B)low fat
C)free-range
D)high fiber
E)​gluten-free

Question 26

​Standard values for total fat,saturated fat,and carbohydrates are based on a daily intake of _____ calories.

A)​1,500
B)2,000
C)2,500
D)3,000
E)​4,000

Question 27

Since 1998,_____ has been added to refined grain products to reduce the risk of neural tube defects.​

A)​vitamin B12
B)iron
C)riboflavin
D)thiamin
E)​folate

Question 28

What does it mean if a package of flour tortillas is labeled "95% fat free"?​

A)​95% of the ingredients are low fat
B)the product contains approximately 95% fat on a weight basis
C)5% of the ingredients are fat free
D)the product contains approximately 5% fat on a weight basis
E)​the product contains fewer than 10 grams of fat

Question 29

Which substances are considered an unintentional food additive?​

A)​hormones and antibiotics given to livestock
B)fragments of packaging materials
C)potassium benzoate
D)hormones and antibiotics given to livestock and fragments of packaging materials
E)​antibiotics given to livestock and potassium benzoate

Question 30

Food additives may be added to food to _____.​

A)​enhance shelf life
B)enhance cooking properties
C)decrease calories
D)enhance shelf life and cooking properties
E)​decrease calories and improve quality

Question 31

​Additional information on specific nutrients such as _____ can be added to the Nutrition Facts panel on a voluntary basis.

A)​cholesterol
B)saturated fat
C)sodium
D)potassium
E)​dietary fiber

Question 32

Which food is required to have a Nutrition Facts panel?​

A)​apple turnovers sold at the local bakery
B)a box of breakfast cereal
C)produce sold at a farmers' markets
D)a package of fresh shrimp sold at the supermarket
E)​a bottle of wine

Question 33

The process of irradiating food _____.​

A)​prevents food from ever spoiling
B)enhances flavor
C)causes food to retain radioactive particles
D)is not approved for use on products in the United States and Canada
E)​increases the shelf life of food and decreases risk of food-borne illnesses

Question 34

The Nutrition Facts panel must routinely provide information about _____.​

A)​dietary fiber
B)vitamin B12
C)vitamin D
D)potassium
E)​zinc

Question 35

If a banana is labeled "organic",it _____.​

A)​is more nutritious than a conventionally grown banana
B)has not been grown on land treated with synthetic fertilizers,herbicides,or pesticides
C)might have been grown from genetically modified seeds
D)might have been treated by irradiation
E)​means nothing because organic foods are not regulated

Question 36

​In general,% Daily Values of 5 or less are considered _____ sources of the nutrient listed on the label.

A)​low
B)good
C)high
D)sufficient
E)​moderate

Question 37

The FDA approves health claims regarding _____ for use on food labels.​

A)​high-fructose corn syrup and autism
B)soy protein and diabetes
C)calcium,vitamin D,and dementia
D)fruits,vegetables,and arthritis
E)​sterols and risk of coronary heart disease

Question 38

Ingredients must be listed in order of their contribution to the _____ of the food,from highest to lowest.​

A)​protein content
B)calories
C)nutrient density
D)volume
E)​weight

Question 39

The most common food additives are _____.​

A)​sugar and salt
B)coloring agents and sugar
C)nitrates and aspartame
D)antibiotics and hormones
E)​xanthan gum and diglycerides

Question 40

Meat products labeled "lean" must contain fewer than _____ per serving.​

A)​5 grams of total fat and 2 g of saturated fat
B)10 grams of total fat and 4.5 grams of saturated fat
C)15 grams of saturated fat and 10 grams of trans fat
D)20 milligrams of cholesterol and 5 grams of total fat
E)​25 milligrams of cholesterol and 10 grams of total fat

Question 41

The ingredient,"Organic Wheat Flour" in the above product is most likely_____.​

A)​eco-friendly
B)enriched
C)pure
D)all natural
E)​fortified

Question 42

Which additive gives baked products a light texture?​

A)​xanthan gum
B)diglycerides
C)propylene glycol monoesters
D)sodium aluminum phosphate
E)​dicalcium phosphate

Question 43

For meat or poultry to be labeled organic,the animals _____.​

A)​must be given feed products that are 100% organic
B)can occasionally be given antibiotics to prevent serious disease
C)can be given regulated hormones to promote growth
D)can be given feed products containing GMOs
E)​can only live in a confined area for five hours per day

Question 44

How has the calorie labeling of chain restaurant menu items affected consumers?​

A)​Consumers have significantly reduced the number of calories consumed at restaurants.
B)Consumers are selecting the same or somewhat lower-calorie food choices.
C)Consumers are requesting more low-calorie options at chain restaurants.
D)There has been no change in the availability of lower-calorie menu options.
E)​There is a decreased availability of higher-calorie menu options.

Question 45

Match each term with its appropriate meaning.
a.contains at least 95% organic ingredients
b.contains entirely organically produced ingredients
c.contains less than 70% organic ingredients
d.contains at least 70% organic ingredients
e.can impose financial penalties on companies that use the Organic seal inappropriately
USDA​

Question 46

The cookies are considered a high % Daily Value source of _____.​

A)​potassium
B)sodium
C)fiber
D)fat
E)​saturated fat

Question 47

Match each term with its appropriate meaning.
a.contains at least 95% organic ingredients
b.contains entirely organically produced ingredients
c.contains less than 70% organic ingredients
d.contains at least 70% organic ingredients
e.can impose financial penalties on companies that use the Organic seal inappropriately
"Organic"​

Question 48

Structure/function claims on dietary supplements _____.​

A)​are illegal
B)that are misleading can be taken off the market
C)prove that the supplement can prevent a disease
D)prove that the supplement can treat a diseasec
E)​have to be approved before they can appear on product labels

Question 49

The Organic Chocolate Crisps Cookies _____.​

A)​are healthier than the same kind of conventional cookies
B)may contain traces of pesticides
C)are made with 100% organic ingredients
D)taste better compared to the same kind of conventional cookies
E)​are better for the environment compared to the same kind of conventional cookies

Question 50

Match each term with its appropriate meaning.
a.contains at least 95% organic ingredients
b.contains entirely organically produced ingredients
c.contains less than 70% organic ingredients
d.contains at least 70% organic ingredients
e.can impose financial penalties on companies that use the Organic seal inappropriately
​"100% Organic"

Question 51

A frozen dinner would be labeled "organic" if it _____.​

A)​is made of entirely organically produced ingredients
B)contains at least 95% organic ingredients
C)contains at least 70% organic ingredients
D)contains at least 50% organic ingredients
E)​contains less than 70% organic ingredients

Question 52

In 2013 the FDA began the process of revising nutrition labels.Which nutrients may be required on the new labels because intake tends to be low?​

A)​vitamins A and E
B)vitamins K and D
C)vitamin C and magnesium
D)vitamin D and potassium
E)​iodine and zinc

Question 53

Which ingredient is a common food allergen and part of the "Big Eight"?​

A)​wheat
B)chocolate
C)baking soda
D)oatmeal
E)​vanilla

Question 54

What is the required minimum amount of organic ingredients in the cookies?​

A)​30%
B)50%
C)70%
D)95%
E)​100%

Question 55

Which ingredient contributes the most to the product's weight?​

A)​organic wheat flour
B)soybean oil
C)organic sugar
D)organic semi-sweet chocolate
E)​baking soda

Question 56

Dietary supplements _____.​

A)​are intended to provide individuals with the vitamins and minerals missing from their diet
B)can claim on their labels that the products prevent,treat,or cure disease
C)undergo the same rigorous testing and FDA approval as drugs
D)cannot be labeled with nutrient claims and health claims
E)​must include a "Supplement Facts" panel that lists serving size,ingredients,and percent Daily
Value (%DV)of essential nutrient ingredients

Question 57

Match each term with its appropriate meaning.
a.contains at least 95% organic ingredients
b.contains entirely organically produced ingredients
c.contains less than 70% organic ingredients
d.contains at least 70% organic ingredients
e.can impose financial penalties on companies that use the Organic seal inappropriately
"Some Organic Ingredients"​

Question 58

Match each term with its appropriate meaning.
a.contains at least 95% organic ingredients
b.contains entirely organically produced ingredients
c.contains less than 70% organic ingredients
d.contains at least 70% organic ingredients
e.can impose financial penalties on companies that use the Organic seal inappropriately
"Made with Organic Ingredients"​

Question 59

Which nutrient(s)on the Nutrition Facts panel is/are voluntarily listed?​

A)​potassium
B)monounsaturated fat
C)calcium
D)potassium and monounsaturated fat
E)​potassium and calcium

Question 60

Which labeling system features a symbol that identifies more nutritious choices within specific food product categories,and lists the calories per serving and number of servings per package?​

A)​Nutrition at a Glance
B)Smart Choices Made Easy
C)Smart Choices Program
D)American Heart Association
E)​American Cancer Society

Question 61

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
​fortification

Question 62

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
GRAS food additives​

Question 63

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
​Nutrition Facts panel

Question 64

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
structure/function claim

Question 65

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
​% Daily Values

Question 66

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
​food additives

Question 67

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
​enrichment

Question 68

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
dietary supplement

Question 69

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
GMOs​

Question 70

Match each term with the appropriate definition.
a.represent the percentages of the standard nutrient amounts obtained from one serving of the food product
b.statement on dietary supplement labels that describes the effect the supplements may have on the body
c.replacement of the thiamin,riboflavin,niacin,and iron lost when grains are refined
d.addition of one or more vitamins and/or minerals to a food product
e.substances added to food to enhance its color,flavor,texture,cooking properties,shelf life,or nutrient content
f.product taken by mouth that contains dietary ingredients such as proteins,vitamins,minerals,herbs,and hormones
g.contain selected,individual genes transferred from one organism to another
h.provides specific information about a food's serving size,the calorie value and nutrient content of a serving,and ingredients
i.must include the presence of common food allergens in products
j.can be used in food without preapproval by the FDA
ingredient label​