Q: A food label lists 30g of carbohydrates per serving. If the serving size is 60g, what percentage of the serving is carbohydrate by weight?

$$\frac{30}{60} \times 100 = 50\%$$

Q: A food label shows 8g of protein per serving. If the serving size is 40g, what percentage of the serving is protein by weight?

$$\frac{8}{40} \times 100 = 20\%$$

Q: If a food label lists 5g of fat, 20g of carbohydrate, and 10g of protein per serving, what is the total caloric content per serving? (Use $$1 \text{g fat} = 9 \text{kcal}$$, $$1 \text{g carbohydrate} = 4 \text{kcal}$$, $$1 \text{g protein} = 4 \text{kcal})$$

$$5 \times 9 + 20 \times 4 + 10 \times 4 = 45 + 80 + 40 = 165$$ kcal

Question 1

Which of the following food products would be regulated by the FDA rather than the USDA?

Accepted Answer

Pasteurized milk

Question 2

Which of the following is NOT one of the five components required by the FDA on all food labels?

Accepted Answer

Retail price

Question 3

If a food label lists 'whole grain oats, sugar, salt, vitamin E' as ingredients, what can you infer about the product?

Accepted Answer

Whole grain oats are present in the highest amount

Question 4

A nutrition label states a serving size of 50g, with 2 servings per container. If each serving contains 200 kcal, what is the total caloric content of the entire package?

Accepted Answer

$$200 	imes 2 = 400$$ kcal

Question 5

If a food contains 9 grams of fat per serving, how many calories from fat are in one serving? (Use $$1 	ext{g fat} = 9 	ext{kcal})$$

Accepted Answer

$$9 	imes 9 = 81$$ kcal

Question 6

A food label lists 30g of carbohydrates per serving. If the serving size is 60g, what percentage of the serving is carbohydrate by weight?

Accepted Answer

$$\frac{30}{60} 	imes 100 = 50\%$$

Question 7

Which of the following nutrient claims means the product contains at least 25% less of a nutrient or calories than the regular product?

Accepted Answer

Reduced

Question 8

A food product claims to be 'high fiber.' According to FDA guidelines, what does this mean?

Accepted Answer

It contains at least 5g of fiber per serving

Question 9

Which of the following is an example of a health claim rather than a nutrient claim?

Accepted Answer

'Calcium may reduce the risk of osteoporosis'

Question 10

A food label states: 'Diets low in saturated fat and cholesterol may reduce the risk of heart disease.' What type of claim is this, and is it FDA approved?

Accepted Answer

Health claim; FDA approved

Question 11

If a product is labeled 'fat-free,' what is the maximum amount of fat it can contain per serving according to FDA regulations?

Accepted Answer

Less than 0.5g

Question 12

Which of the following statements about the ingredient list on a food label is TRUE?

Accepted Answer

Ingredients are listed in order of predominance by weight

Question 13

A food label shows 8g of protein per serving. If the serving size is 40g, what percentage of the serving is protein by weight?

Accepted Answer

$$\frac{8}{40} 	imes 100 = 20\%$$

Question 14

Which of the following claims is NOT regulated by the FDA?

Accepted Answer

'Supports immune health' (structure/function claim)

Question 15

A product claims to be 'low sodium.' What is the maximum amount of sodium per serving allowed for this claim?

Accepted Answer

140 mg

Question 16

If a food label lists 5g of fat, 20g of carbohydrate, and 10g of protein per serving, what is the total caloric content per serving? (Use $$1 	ext{g fat} = 9 	ext{kcal}$$, $$1 	ext{g carbohydrate} = 4 	ext{kcal}$$, $$1 	ext{g protein} = 4 	ext{kcal})$$

Accepted Answer

$$5 	imes 9 + 20 	imes 4 + 10 	imes 4 = 45 + 80 + 40 = 165$$ kcal

Question 17

Which of the following best describes the difference between a nutrient claim and a health claim?

Accepted Answer

A nutrient claim describes the amount of a nutrient in a food, while a health claim describes the relationship between a nutrient and a disease.

Question 18

A food label states: 'Contains 50% more calcium than the regular product.' What type of claim is this?

Accepted Answer

More

Question 19

Which of the following is a requirement for a food to be labeled 'high' in a nutrient?

Accepted Answer

It contains at least 20% of the Daily Value per serving

Study Guide: Food Labeling – Key Concepts and Practice

Guida di studio - Domande di pratica

Study guide - Flashcard