1. One serving provides __________ percent of the suggested carbohydrate intake. (10 points)
2. The food label insures uniform definitions for terms that provide special descriptions as
"light," "low fat," and "high fiber."
3. One item that must be included on the food label is: (10 points)
4. The percent daily value on a food label is based on our personal dietary goals. (10 points)
5. The following are voluntary components a manufacturer may choose to included on the food
label:(10 points
6. Which is NOT an example of a claim food labels can make about the relationship between a
nutrient or food and a disease or health-related condition?
(10 points)
7. Which of the following foods are exempt from the food labeling law? (10 points)
8. Which one of the nutrients listed below has a direct, proven relationship to increasing LDL
("bad") cholesterol levels and therefore, an increased risk of coronary heart disease?
(10 points)
9. You will find a list of ingredients on almost all food packages unless: (10 points)
10. Standardize serving size: (10 point)
Awnsers are
1.A(11%)
2.B(True)
3.A(Total calories
4.A(false)
5.D(Calories from saturated fat.)
6.B(will make you thinner.)
7.A( Ready to eat foods, as food at a bakery, deli and or candy store items.)
8.A(Trans fatty acids.)
9.A(It has been unaltered of package is too small.)
10.B(Make nutritional comparisons of similar products easier.)
These are the answers to Lesson 4: Understanding Food Labels
Life Management Skills Unit 2: The Crosswalk
To get the answers to these questions, you can refer to the food labeling law and the requirements for food labels. Here's how you can find the answers:
1. The answer to question 1 can be found by checking the nutrition facts panel on the food label. Look for the carbohydrate section and find the percentage of the suggested intake.
2. To answer question 2, you need to understand that the food labeling law ensures that terms like "light," "low fat," and "high fiber" have specific definitions and requirements for their use on food labels.
3. Question 3 asks for an item that must be included on the food label. The answer can be found by reviewing the food labeling requirements and identifying the mandatory information that must be provided on the label.
4. To answer question 4, you need to understand that the percent daily value on a food label is not based on personal dietary goals, but on general recommendations for the average person's daily intake.
5. Question 5 asks about voluntary components that a manufacturer may choose to include on the food label. Review the food labeling requirements and look for optional information that can be added to the label.
6. Question 6 is asking for an example of a claim that food labels cannot make about the relationship between a nutrient or food and a disease or health-related condition. Review the regulations and guidelines for food labeling and identify the claims that are not allowed.
7. In question 7, the exemption from food labeling law is being asked. You can find the answer by understanding the exceptions and exemptions specified in the food labeling regulations.
8. Question 8 asks which nutrient has a direct relationship to increasing LDL cholesterol levels and, therefore, an increased risk of coronary heart disease. Review the information about different nutrients and their effects on cholesterol levels.
9. The answer to question 9 can be found by understanding the situations in which a list of ingredients is not required on the food package.
10. Finally, question 10 asks about the purpose of standardized serving size on food labels. Review the information about serving size and its importance in making nutritional comparisons.
By referring to the relevant information and guidelines, you should be able to find the answers to these questions.