A. Increase heart rate
B. Decrease heart rate
C. Increase blood pressure
D. Decrease blood pressure
Answer:
C. Increase blood pressure
Explanation:
I took the test and got it right! :)
T or F
2.) Food labels can make claims about the relationship between a nutrient, food, disease or health related condition. For example: calcium helps prevent osteoporosis.
T or F
3.) The % daily value on a food label is based on our personal dietary goals.
T or F
4.) One item that must be included on the food label is:
A. total calories
B. a list of the food colorings
C. soluble and insoluble fiber
5.)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?
A. Trans fatty acids
B. Carbohydrates
C. Calcium
D. Protein
6.) To ensure that dietary terms mean the same for any product on which they appear, uniform definitions for terms which describe a food's nutrient content have been developed such as:
A. "light," "low fat," and "high fiber"
B. "little," "some fat," and "healthy"
C. "good for you," "bad for you," and "healthy"
D. "low," "medium," and "high"
7.) How can consumers know if a product contains trans fat if it's not identified on the nutrition label?
A. The best option is to contact your physician and ask the physician to give you the names of foods that contain trans fats and therefore put a person at risk for heart disease.
B. There isn't a definite way to tell by the ingredient label; however, you can memorize the product names that contain trans fats.
C. If the list contains high levels of sugar, it automatically means it contains trans fats.
D. If the ingredient list includes the words "shortening," "partially hydrogenated vegetable oil" or "hydrogenated vegetable oil," the food contains trans fat.
8.) One item that must be included on the food label is:
A. Saturated fats and trans fats
B. soluble fiber
C. mono and poly unsaturated fats
D. other carbohydrates
9.) To limit foods that have no %DV of ingredients such as trans fat and sugar you should ________________.
A. compare the labels of similar products and choose the food with the lowest amount.
B. compare the labels of different products and choose the one that has the highest amount.
C. try to remember what you have eaten to be sure you are not getting too much.
D. look at the product and decide if you think it has trans fat and sugar.
The food label does not insure uniform definitions for terms such as 'light,' 'low fat,' and 'high fiber.' Food labels can make claims about the relationship between a nutrient and a health condition as long as the claim is supported by scientific evidence. The % daily value on a food label is based on general recommended dietary guidelines, not personal goals.
1.) The food label insures uniform definitions for terms that provide special descriptions as 'light,' 'low fat,' and 'high fiber.' False. The food label does not insure uniform definitions for these terms. Some food manufacturers may use these terms differently, so it is important to read the nutrition facts and ingredient list to understand what they mean.
2.) Food labels can make claims about the relationship between a nutrient, food, disease or health related condition. True. Food labels can make claims about the relationship between a nutrient and a health condition, as long as the claim is supported by scientific evidence.
3.) The % daily value on a food label is based on our personal dietary goals. False. The % daily value on a food label is based on general recommended dietary guidelines, not personal goals
4.) One item that must be included on the food label is: A. total calories. The total calories of a food item must be listed on the food label.
5.) 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? A. Trans fatty acids. Trans fatty acids have been proven to increase LDL cholesterol levels and increase the risk of coronary heart disease
6.) To ensure that dietary terms mean the same for any product on which they appear, uniform definitions for terms which describe a food's nutrient content have been developed such as: A. 'light,' 'low fat,' and 'high fiber.'
7.) How can consumers know if a product contains trans fat if it's not identified on the nutrition label? D. If the ingredient list includes the words 'shortening,' 'partially hydrogenated vegetable oil,' or 'hydrogenated vegetable oil,' the food contains trans fat.
8.) One item that must be included on the food label is: A. Saturated fats and trans fats. The amounts of saturated fats and trans fats must be listed on the food label.
9.) To limit foods that have no %DV of ingredients such as trans fat and sugar you should: A. compare the labels of similar products and choose the food with the lowest amount.
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