Food Science Meets Nutrition: Synergy for the Public Good
Continuing Professional Education Self-Study Module

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September 2007 

CPE QUESTIONS

1.  Useful applications of food science to food characteristics must take _____________ and _______________ into account.

1. consumer habits, labeling laws
2. obesity trends, eating behaviors
3. consumer preferences, nutrition recommendations
4. all of the above
5. none of the above

2. The common ground between nutrition science, food science and the consumer is ____________.

1. nutrients
2. food
3. dietary habits
4. health promotion

3. According to IFIC’s Food and Health Survey, the percentage of consumers who “strongly agree” that certain foods have health benefits that go beyond basic nutrition and may reduce the risk of disease has ___________ since 2002.

1. increased
2. decreased
3. remained the same

4. Which of the following reasons may explain why consumers may hold less firm beliefs about the health benefits of food?

1. Confusion about conflicting research
2. Insufficient knowledge about foods and their benefits
3. Recognition of the significance of family health history
4. All of the above
5. None of the above

5. According to IFIC’s Food and Health Survey, which of the following two factors is most influential for decision making about food products?

1. Healthfulness and convenience
2. Price and convenience
3. Taste and healthfulness
4. Taste and price

6. What is the primary reason for using solid fats such as hydrogenated and partially hydrogenated fats in food products?

1. Taste attributes
2. Shelf stability
3. Texture qualities
4. None of the above

7. When did the Food and Drug Administration require that food labels list trans fat?

1. 2003
2. 2004
3. 2005
4. 2006

8. The effort to reduce trans fat in the food supply is challenging because

1. it is expensive and time consuming to remove the trans fat from foods.
2. trans fats provide flavor and taste attributes that cannot be replaced.
3. there are few cost-effective alternatives that provide both the functional and health characteristics required.
4. all of the above
5. none of the above

9. Which of following oils are relatively shelf-stable and contain no trans fat?

1. Palm and cottonseed
2. Soy and corn
3. Olive and canola
4. None of the above
5. All of the above

10. According to information shared at the Trans Fat Industry Conference held by the American Heart Association in 2006, restaurants find it challenging to meet the requirements of “trans fat bans” because

1. there are no alternative trans fat free oils available at this time for the food industry.
2. the availability of new crops for oils will take several years to meeting production demands.
3. the cost of using trans fat free oils will raise menu prices significantly effecting consumer purchases from restaurants.
4. a & b only
5. b &c  only
6. a & c only

11. The primary reason that pre-packaged, shelf-stable foods tend to be higher in sodium is because salt and sodium-containing ingredients

1. dramatically reduce the cooking time most foods.
2. inhibit the growth of bacteria, yeasts, and molds.
3. both a & b
4. neither a or b

12. There are many palatable substitutes that can replace the flavor of salt.

1. True
2. False

13. Barriers to eating adequate amounts of omega-3 fatty acids from fish and marine algae include which of the following:

1. consumers don’t prefer the “fishy” flavor associated with fish and fish oil.
2. unfamiliarity with fish species and methods of preparation at home.
3. wild salmon are the only source of omega-3 fatty acids.
4. a & b only
5. none of the above

14. Omega-3’s taste “fishy” because

1. they come from fish.
2. marine oils are unstable.
3. consumers prefer this flavor.

15. Plant sources of omega-3 fatty acids such as linseed, flaxseed, soybean, canola and walnut oil are _______ than fish sources of omega-3’s

1. less palatable
2. less expensive
3. less bioavailable
4. all of the above
5. non of the above

16. What is the purpose of micro-encapsulation of marine oils?

1. Makes them easier to swallow
2. Increases their effectiveness
3. Enhances their flavor profile
4. Improves shelf-stability

17. Data from the 1999-2000 NHANES indicate that 85% of the grains eaten by Americans were refined grain products.  Which of following statements helps explain why Americans prefer refined grain products to whole-grains?

1. Consumers feel that whole grains are too expensive.
2. Consumers have heard that whole grains cause constipation.
3. Consumers prefer the taste and texture of refined grains.
4. All of the above
5. None of the above

18. In what ways did the refinement of flour meet consumer demand?

1. Minimized rancidity
2. Improved the texture of baked goods
3. Made white flour inexpensive
4. All of the above

19.  Which of the following statements is true?

1. Whole grain products are more widely available now than they were in the past.
2. Food technologists are working to breed new grain varieties for improved taste, texture and volume in baked goods.
3. Seventy-one percent of Americans are meeting the whole grain requirement.
4. a & b only
5. b & c only
6. a & c only
7. None of the above

20.  Which of the following terms is most likely to mean that the product will qualify as being whole grain?

1. “Made with whole grain”
2. “100% stone ground wheat”
3. “100% whole grain”
4. “Multi-grain”
5. All of the above
6. None of the above

21.  Examples of ways that food and nutrition scientists can ease nutrition communication confusion include which of the following ideas?

1. Food scientists can seek guidance form nutrition scientists to make informed health-related food science innovations.
2. Dietitians and nutrition scientists can tell food companies which products to offer to consumers.
3. Dietitians and nutrition scientists can use food scientists as a resource to determine food supply implications of nutrition science recommendations.
4. a & b only
5. b & c only
6. a & c only

22.  Which of the following concepts will not help reduce consumers’ confusion about nutrition information?

1. Realizing that nutrition science is an evolving science which means that new information about dietary components and their role in health can change over time.
2. Understanding that removing one macronutrient from a food product means that it will be replaced with another macronutrient which will impact the food’s texture and taste.
3. Believing that food manufacturers aren’t interested in selling food products that are good for health because people only want “bad for them” foods.
4. None of the above
5. All of the above

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