If a food is fortified with vitamins and minerals, information about these nutrients is required on the Nutrition Facts panel.
true
Ingredients on a food label are listed in descending order according to the number of calories each ingredient contributes.
false
The food label is an important means of communicating product information to consumers.
true
Food labels always emphasize only the positive aspects of a product.
true
A food sold by a small neighbourhood bakery does not need a nutrition label.
true
There are many ways to identify a food allergen such as "soy" on the ingredients list.
true
The most common food additives are sugar and salt.
true
% Daily Value is the percentages of the standard daily intakes obtained from one serving of the food product.
true
Food additives are listed on the label only if they become part of the food, but not if they affect the characteristics of the food.
false
The "Serving Size" on the Nutrition Facts panel for bread will always be the same, even though the brand may differ.
false
Plant foods, but not animal foods, can qualify as organic.
false
Which of the following is not an approved nutrition claim for disease prevention?
calcium and hypertension
Since 1998, which of the following substances has been added to refined grain products to reduce the risk of neural tube defects?
folic acid
There might be a chance that a food item contains egg if the following ingredient is listed on the label:
albumin
You might think that a food item contains soy if which one of the following ingredient was listed on the label?
all of the above
Which of the following foods could be labeled "enriched"?
pasta
Which of the following products would not require a nutrition label?
a b and c
You can use the information on a food label to do which of these?
all of the above
fortification is defined as
the addition of one or more vitamins and/or minerals to a food product
The Nutrition Facts panel of the new food label must routinely provide information about all of the items listed below EXCEPT:
monounsaturated
Enrichment is defined as:
the replacement of thiamin, riboflavin, niacin, and iron lost when grains are refined
Which of the following foods could be labeled "fortified"?
all of the above
If a banana is certified as "organic":
it has been grown on land free from synthetic fertilizer, herbicides, and pesticides for at least three years.
The food label:
all of the above
Of the following foods, which must carry a nutrition label?
a box of fortified cereal
There could be peanuts in a food product if it contains which ingredient on the food label?
hydrolyzed plant protein
people experiencing anaphylactic shock can be aided with an injection of:
epinephrine
Anaphylactic shock is
reduced oxygen supply to the heart due to the body's reaction to an allergen
Which food additive that can cause anaphylactic shock is added to beer, wine and some processed foods?
sulphites
Which of the following methods for identifying food allergies are considered generally reliable?
none of the above
Which of the following foods is generally well tolerated by people with lactose maldigestion?
hard cheese
Common allergic reactions include:
all of the above
Which of the following widely held beliefs has been scientifically proven?
none of the above
Which of the following cause(s) a majority of food allergies?
all of the above
A substance in food that is identified as harmful by the body is:
a food allergen
Which of the following should be excluded from an infant's first year of life in order to prevent allergic reactions?
eggs
Proteins the body makes to combat allergens are:
antibodies
The most common allergic reaction is skin eruptions, such as a rash or hives.
true
An allergic reaction can occur within minutes or up to 24 hours after ingestion.
true
The incidence of peanut allergies is increasing.
true
Lactose is a disaccharide that is broken down into 2 monosaccharide units (galactose + glucose) in the process of digestion.
true
Anaphylactic shock is a mild allergic reaction.
false
People can experience an allergic reaction the first time they are exposed to the allergen.
false
Infants and young children experience food allergies more often than adults.
true
Food allergies are the same as food intolerances.
false
A food intolerance may produce symptoms similar to food allergies.
true
A food intolerance involves the body's immune system.
false
The Health Protection Branch of Health Canada is continually reviewing food additives.
true
Some food additives could be eliminated if we were willing to grow our own food or accepted the risks of food spoilage.
true
The most common food additives are sugar and salt.
true
The chemical identity of an additive is the same whether it is from a natural source or produced synthetically.
true
The chemical identity of a food additive depends on whether it is extracted from a natural food or produced synthetically.
false
The health benefits of eating a diet rich in vegetables and fruit do not outweigh the risk of residues.
false
The wax coating on produce keeps it looking fresh and appealing but can also seal-in pesticides and other contaminants.
true
There are no regulations for the use of waxes on fruit and vegetables in Canada.
false
A food additive is any substance added to food that becomes part of the food or affects its characteristics.
true
Fortification is the addition of one or more vitamins and/or minerals to a food product.
true
Unintentional food additives must be listed on ingredient labels.
false
Additives perform a variety of useful functions in foods that are often taken for granted.
true
Enrichment is the replacement of thiamin, riboflavin, niacin and iron lost when grains are refined.
true
In reality, cancer risk from food additives is minimal.
true
Which of the following has not contributed to the increased use of preservatives?
people are purchasing fresh foods on a daily basis
Intentional food additives are put in food products for all the following reasons EXCEPT:
to neutralize toxins.
Our ancestors:
all of the above
Some food additives could be eliminated if:
all of the above
Which food additive that can cause anaphylactic shock is added to beer, wine and some processed foods?
sulphites
The two major intentional food additives are:
sugar and salt
Which of the following foods may contain sulfites?
all of the above
All of the following are correct about MSG EXCEPT:
it is a common ingredient in Italian food.
It is best to keep perishable hot foods hot at over _____o C and cold foods cold under _____o C.
60?C; 04?C
How much time do pathogenic bacteria need in the Danger Zone to reach dangerous numbers that can cause food borne illness?
2 hours
Most pathogenic bacteria prefer conditions that are:
wet
Why do you think it is a good idea to put large quantities of a hot food in smaller containers prior to refrigeration?
So that the food will cool down quicker to prevent bacterial growth in the center.
When packing raw hamburger patties for a barbecue in the park you should:
all of the above
The 4 steps to food safety are:
Separate, cook, clean, chill
Cases of food poisoning can often be traced to:
all of the above
All of the following are good ideas when sanitizing your hands EXCEPT:
a and c
A chicken salad sandwich left in the Danger Zone would make a good place for bacteria to grow because:
all of the above
When purchasing meat it is best to:
all of the above
Which food is a potential source of food poisoning due to mercury contamination?
seafood
Potentially hazardous foods are:
b and c
You pack a lunch to bring to school, but decide to have the cafeteria pizza instead. Later on you want to eat your lunch as a snack. When you come to the chicken salad sandwich, you:
skip it because it's been in the Danger Zone for more than 2 hours.
Which of the following individuals should not eat fish such as tuna, shark and swordfish due to the likelihood of high levels of mercury in them?
pregnant women
Effects of food poisoning are generally the most severe in all of the following people EXCEPT:
healthy adults.
Your mom bought steak at the grocery store, but while unpacking the groceries she received a telephone call. Forty-five minutes later you notice that the meat, wrapped in plastic, is still sitting out. You should:
put the meat in the refrigerator to keep the bacteria from multiplying.
Bacteria generally grow well in foods that are:
warm, moist, protein-rich and low in acid
You had buffalo wings delivered. In the morning you discovered you had left the uneaten wings out all night. You should:
throw them away.
The following statement about bacteria is false:
Bacteria can be seen with the naked eye.
Each of the letters in "FAT TOM" represent a condition necessary for microorganisms to grow. What do "O" and "M" stand for?
oxygen and moisture
The Danger Zone is the place where:
conditions are most favourable for bacterial growth
Which of the following are examples of cross-contamination?
all of the above
Which of the following practices will help prevent cases of food poisoning?
All of the above are recommended.
Bacteria wouldn't multiply very quickly on corn flakes because:
cereal is low in moisture
The most common biological contaminants are:
viruses and bacteria
Heat from cooking destroys bacteria and toxins.
False
An orange is an acidic food. It is safe to eat if it is left at room temperature more than 2 hours.
True
Most cases of food poisoning illnesses are linked to meats, eggs, shellfish and unpasteurized milk.
true
Bacteria can be transferred from food to people, people to food, and food to food.
True
Food poisoning is caused by bacteria and viruses only.
False
Freezing is a good way to kill bacteria present on food.
False
Foods may become contaminated with microorganisms during shipping.
True
The contents of canned foods are sterile and will not spoil if left on the shelf for years.
True
Food is in the Danger Zone if it is held at room temperature longer than 2 hours.
True
Food borne illness can be transmitted to humans through food.
True
Most cases of foodborne illness could be prevented if food is handled properly.
True
Failure to adequately control food temperature is a common cause of food borne illness.
True
Food borne illness causes flu-like symptoms.
True
The first signs of illness due to the consumption of contaminated food may appear as soon as several minutes after the food is consumed.
True
Keeping weight off after losing it is unsuccessful in 90 95% of all cases.
True
Central body fat stores (giving the apple shape) are easier to lose than lower body fat stores (giving the pear shape).
True
Satiety, an internal cue to stop eating, can be overridden by appetite, the desire for a specific food.
True
Cultural definitions of "correct weight" change over time.
True
Unless an obese person achieves their ideal weight, the risks associated with being obese will not decline.
False
It does not appear that high-fat diets are more fattening than other types of diets.
True
Body mass index is weight (kg)2 divided by height (m).
False
Weight-loss products and services are usually tested for safety before they reach the market.
False
Calories are not a component of food like vitamins or minerals.
True
Physical activity is the heat producing energy required to process foods chemically.
False
Dietary thermogenesis is the energy needed for muscular work.
False
Losing weight gradually at a rate of two pounds per month is realistic if the goal is to keep the weight off.
True
Basal metabolism is the energy needed to maintain bodily functions at rest that sustain life.
True
High-fat foods provide more calories gram per gram than foods that contain primarily carbohydrate or protein.
True
Calories are generally fattening and lead to weight increases.
False
Taste and appearance of a food can help you determine the calories in that food.
False
Most of the initial weight lost on a high-protein diet is due to water excretion.
True
Most foods contain a mixture of the energy nutrients.
True
It is important to count calories when attempting to lose weight.
False
The mark of a successful weight loss program is maintenance of weight loss in the long term.
True
All of the following are true about high-protein diets EXCEPT:
they lead to permanent weight loss
Cecilia weighs 120 pounds. Approximately, how many calories does she need daily for basal metabolic processes?
1200
Weight-for-height tables:
have been replaced by standards employing the body mass index
All of the following statements about body fat are true EXCEPT:
Body fat at 1% of a woman's total weight is necessary for survival
Fred had his body mass index (BMI) calculated as 32 by a dietitian. According to this assessment, Fred is:
obese
Tom plans to lower his calorie intake by 500 calories a day. How much weight can he expect to lose in 1 week?
1 pound
A waist circumference of less than _____ cm in men or below _____ cm in women is related to decreased risk of heart disease, stroke and type 2 diabetes.
102; 88
Which of the following is correct about what to expect for weight loss?
All of the above are to be expected.
Which of the following makes up most of people's need for calories?
basal metabolism
Which of the following foods contain calories?
all of the above contain calories.
Anne had her body mass index (BMI) calculated as 17 by a dietitian. According to this assessment, Anne is:
underweight
Apple-shaped people are at increased risk for which condition(s)?
all of the above.
A calorie is used to measure:
energy
Positive energy balance exists during:
a, b
Which of the following areas where the body may store fat is associated with increased health risks?
waist
Most of the weight lost initially on a high-protein is:
water
Obesity is defined as a BMI of:
30 kg/m2 or higher
Which of the following are small changes in diet that may result in gradual weight loss?
all of the above.
Martin had his body mass index (BMI) calculated as 28 by a dietitian. According to this assessment, Martin is:
overweight but not obese
Which of the following is/are related to the increasing incidence of obesity?
all of the above.
Which type of fat is the easiest to lose?
fat concentrated in the waist
Calculate the calories in a mystery food that has 3 grams of fat, 2 grams of protein and 17 grams of carbohydrate.
