Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

Match each term with the appropriate definition.
-​% Daily Values

Accepted Answer

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 
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

Question 3

The most common food additives are potassium and salt.​

Accepted Answer

A) True 
 B)False

Question 4

Match each term with the appropriate definition.
-structure/function claim

Accepted Answer

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 
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

Question 5

Which substances are considered an unintentional food additive?​

Accepted Answer

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 
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 6

Match each term with the appropriate definition.
-dietary supplement

Accepted Answer

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 
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

Question 7

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

Accepted Answer

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

Question 8

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

Accepted Answer

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

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

Food additives may be added to food to _____.​

Accepted Answer

A) ​enhance shelf life 
B) enhance cooking properties 
C) decrease calories 
D) enhance shelf life and cooking properties 
E) ​decrease calories and improve quality 
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 11

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

Accepted Answer

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 
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 12

Foods labeled as gluten-free contain no gluten.​

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

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

Question 14

Match each term with the appropriate definition.
-​fortification

Accepted Answer

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 
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

Question 15

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?​

Accepted Answer

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

Question 16

The most common food additives are _____.​

Accepted Answer

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

Question 17

Which additive gives baked products a light texture?​

Accepted Answer

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

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

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

Accepted Answer

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

Question 20

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

Accepted Answer

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 
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

Exam 4: Understanding Food and Nutrition Labels

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

Match each term with the appropriate definition. -​% Daily Values

The most common food additives are potassium and salt.​

Match each term with the appropriate definition. -structure/function claim

Which substances are considered an unintentional food additive?​

Match each term with the appropriate definition. -dietary supplement

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

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

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

Food additives may be added to food to _____.​

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

Foods labeled as gluten-free contain no gluten.​

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

Match each term with the appropriate definition. -​fortification

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?​

The most common food additives are _____.​

Which additive gives baked products a light texture?​

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

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

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

Key Nutrition Concepts and Terms

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Useful Facts about Sugars: Starches: and Fiber

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Fats and Cholesterol in Health

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

The Multiple Dimensions of Food Safety

Aspects of Global Nutrition

Filters

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

Match each term with the appropriate definition. -% Daily Values

The most common food additives are potassium and salt.

Which substances are considered an unintentional food additive?

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

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

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

Food additives may be added to food to _____.

Which food is required to have a Nutrition Facts panel?

Foods labeled as gluten-free contain no gluten.

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

Match each term with the appropriate definition. -fortification

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?

The most common food additives are _____.

Which additive gives baked products a light texture?

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

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

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