First and Last Name 1. What is the importance of reading a food label? A. It breaks down ingredients that are placed into products. B. It increases mindfulness. C. Further allows one to make healthier choices. D. All of the above. 2. The food label is a guide for a _______ calorie diet? A. 1,500 B. 2,000 C. 2,500 D. 2,750 3. Serving size can be defined as? A. A measured amount of food. B. The section of the food label that informs you if the nutrients in one serving of food contribute a little or a lot to your total daily diet. The amount of energy food provides. D. None of the above. 4. Percent daily value can be defined as? A. A measured amount of food. B. The section of the food label that informs you if the nutrients in one serving of food contribute a little or a lot to your total daily diet. C. The amount of energy food provides. D. None of the above. 5. Calories can be defined as? A. A measured amount of food. B. The section of the food label that informs you if the nutrients in one serving of food contribute a little or a lot to your total daily diet C. The amount of energy food provides. D. None of the above. 6. What may occur if I do not meet my calorie goal? A. Lose weight B. Gain weight C. Maintain weight D. Both B & C Use the following food label to answer questions 7-11. 7. If I had 2 servings of this product, how many grams of sugar would I have? A. 74 grams of sugar B. 24 grams of sugar C. 20 grams of sugar D. 6 grams of sugar 8. How many servings would be in the whole container of this product above? A. 8 servings per container B. 2 servings per container C. 3 servings per container D. 5 servings per container 9. If I had half a serving of this product, how many total grams of fat would I have? A. 0 grams of total fat B. 0.5 grams of total fat C. 2 grams of total fat D. 4 grams of total fat 10. On the product listed above, what is the percent daily value for carbohydrates? A. 7% B. 13% C. 14% D. 20% 11. What is the serving size of the product listed above? A. 1/3 c B. 2/3 c C. 1 c D. 1 1/3 c 12. What are the nutrients recommended to limit as they can increase the risk for heart disease, cancer, or diabetes? A. Carbohydrates and fat B. Sugar and added sugar C. Saturated fat, trans fat, cholesterol, and sodium D. Vitamin A, calcium, vitamin C, and Iron 13. What can occur if sugar alcohol is consumed in excess? A. Lose weight B. Diarrhea C. Constipation D. None of the above 14. Which of the following is equivalent to “low-sodium” marked on food packages? A. <5 mg per serving B. 35 mg or less per serving C. 140mg or less per serving D. at least 25% less than original packaging 15. Which of the following is equivalent to “sodium free” marked on food packages? A. <5 mg per serving B. 35 mg or less per serving C. 140mg or less per serving D. at least 25% less than original packaging 16. Which of the following is equivalent to “fat-free” marked on food packages? A. <0.5 g fat per serving B. 1 g or less per serving OR 15% or less of calories C. 3 g of less per serving D. At least 25% less than regular version 17. Which of the following is equivalent to “reduced-fat” marked on food packages? A. <0.5 g fat per serving B. 1 g or less per serving OR 15% or less of calories C. 3 g of less per serving D. At least 25% less than regular version 18. Which of the following is equivalent to “low-fat” marked on food packages? A. <0.5 g fat per serving B. 1 g or less per serving OR 15% or less of calories C. 3 g of less per serving D. At least 25% less than regular version 19. True or false, refined sugar is a better choice than natural sugar? A. True B. False 20. I found this PowerPoint and Questionnaire beneficial, as I was able to expand my knowledge on how to read a food label? A. Yes! I was able to learn a lot. B. Somewhat, I already knew this information prior to reviewing the PowerPoint. C. No, this PowerPoint was not helpful and I was not able to learn anything. Submit Leave this field blank
