Requirements for food labeling in the U.S. are identified in the
A) CDC Food Labeling Guide. B) USDA Food Patterns.
C) Nutrition Labeling and Education Act. D) Dietary Guidelines for Americans.
Q. 2Which of the following characteristics BEST describe the majority of meals offered at fast-food restaurants?
A) high in total fat, low in Calories, low in carbohydrates
B) high in Calories, high in total fat, high in sodium
C) high in enriched grains, high in sodium, low in sugar
D) high in sodium, high in protein, high in fiber
Q. 3Smoking is the single greatest cause of cancer deaths.
Indicate whether the statement is true or false
Q. 4Which of the following is used to measure protein quality?
A) the protein-efficiency ratio and the digestibility of the protein
B) the amount of essential amino acids present and the protein efficiency ratio
C) the digestibility of the protein and the amount of essential amino acids
D) the protein's chemical score and digestibility
Q. 5Which of the following statements about foodborne illness is TRUE?
A) The effects of foodborne illness are less severe in young children as compared to teens, as they have a reduced immune response.
B) Foodborne illness includes disorders that result from consumption of food contaminated with toxic metals such as mercury.
C) The human immune system is unable to defend effectively against most cases of foodborne illness, and a visit to the individual's healthcare provider is usually necessary.
D) Each year, approximately 48 thousand Americans experience foodborne illness.
Q. 6Microorganisms are termed pathogenic when they
A) mutate into other forms. B) are capable of causing disease.
C) have multiplied rapidly. D) have died.
Quick Reply
