| Coverage : The Nutrition Fact Panel Quiz tests your knowledge about the nutrition fact panel found at the back of food packages. |
| 1. | The following are mandatory components of the nutrition fact panel set by the Food and Drug Administration, except: |
| a. | | Total Calories |
| b. | | Calories from Saturated Fat |
| c. | | Cholesterol |
| d. | | Dietary Fiber |
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| 2. | How many parts does a Nutrition Fact Panel have? |
| a. | | 2 |
| b. | | 3 |
| c. | | 4 |
| d. | | 5 |
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| 3. | The following belong to the first part of the Nutrition Fact Panel, except: |
| a. | | Calories per Serving |
| b. | | Limit these Nutrients |
| c. | | Get Enough of these Nutrients |
| d. | | Vitamins and Minerals |
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| 4. | What is the recommended basis for Percent Daily Values? |
| a. | | 2000 calorie diet |
| b. | | 2200 calorie diet |
| c. | | 2500 calorie diet |
| d. | | 2800 calorie diet |
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| 5. | Which nutrients do not have %DV shown in the Nutrition Fact Panel? |
| a. | | Sugars |
| b. | | Protein |
| c. | | Both a and b |
| d. | | None of the above |
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| 6. | What is the unit of measure for a Serving Size? |
| a. | | Cups |
| b. | | Pieces |
| c. | | Grams |
| d. | | All of the above |
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| 7. | If one serving of macaroni and cheese equals one cup and you ate a 2-cup package, how many servings did you eat? |
| a. | | 1/2 serving |
| b. | | 1 serving |
| c. | | 2 servings |
| d. | | 2 1/2 servings |
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| 8. | What is FDA's rule on trans fatty acids with regard to Nutrition Fact Panel? |
| a. | | The amount of trans fat in a serving is listed under saturated fat. |
| b. | | Trans fat does not have to be listed if the total fact in food is less than 0.5 gram per serving. |
| c. | | No claim has been made about fat, fatty acids or cholesterol content. |
| d. | | All of the above |
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| 9. | What is the recommended percentage of total calories from fat? |
| a. | | 10% |
| b. | | 20% |
| c. | | 30% |
| d. | | 40% |
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| 10. | "Calorie free," "fat free," or "sodium free" does mean that are no calories, fats of sodium in the product. |
| a. | | True |
| b. | | False |
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| 11. | What is the term used to describe food with at least 25% fewer calories, fat, saturated fat, cholesterol, or sodium than a comparable food? |
| a. | | Free |
| b. | | High |
| c. | | Reduced |
| d. | | Light |
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| 12. | What is another term for "high" which indicates an amount that is 20% more of the daily value of a nutrient? |
| a. | | Excellent source of ... |
| b. | | Rich in ... |
| c. | | Enriched |
| d. | | All of the above |
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