32 Questions
The main purpose of food labeling is to inform and protect the consumer, and to permit the use of information that might mislead the purchaser.
False
The USDA-FSIS requests the inclusion of the product name, inspection and establishment number, net weight statement, ingredients statement, address line, nutrition facts, and safe handling instructions on a food label.
True
Exemptions from specific identification on labels include ingredients used in small quantities for the purpose of flavoring, coloring, appearance, etc.
True
Mixtures of fruit, herbs, and spices must be separately identified on food labels.
False
The constituents naturally present in foods which have not been added as ingredients do not need to be separately identified on food labels.
True
Food labeling regulations are responsible and regulated by FSIS only.
False
The best-before date indicates the date at which the food is no longer safe to eat.
False
The 'Use By' date is for highly perishable foods that may cause an immediate danger to human health after a short period.
True
Nutrition labeling must be in at least two formats.
False
According to the text, what percentage of energy do proteins contribute to the diet?
False
Starch, fruit sugars, and milk sugars should contribute around 37-39% of the energy balance.
True
The maximum percentage of non-milk extrinsic sugars (NMES) recommended in the diet is 15%.
False
According to the text, what is the maximum recommended percentage of saturated fat in the diet?
False
A sausage weighing 60g has specific nutrient content. Calculate the percentage energy from fat and protein based on the given values.
False
According to the text, how should the nutrients be balanced in terms of energy?
False
Milk sugar, starch, NMES, and protein content are given for a milk product. Calculate the total energy content in calories.
False
What are the key principles of food labeling according to the text?
To inform and protect the consumer, and to prohibit the use of information that might mislead the purchaser
According to USDA-FSIS, what information is requested for labeling?
Product name, inspection and establishment number, net weight statement, ingredients statement, address line, nutrition facts, safe handling instructions
What are the exemptions from specific identification on food labels?
Ingredients used in small quantities for flavoring, coloring, appearance, mixtures of fruit, herbs, and spices, constituents naturally present in foods
Who is responsible for regulating food labeling according to the text?
The USDA-FSIS
What does the 'Use By' date indicate on food labels?
It indicates that highly perishable foods may cause an immediate danger to human health after a short period
What must be included in nutrition labeling according to the text?
It must be in at least two formats
What are the three key elements that information in a food label needs to be?
Understandable, legible, and with sufficient space
What is the purpose of the 'Best-before' date on food products?
To indicate the date at which the foodstuffs retain their specific properties when stored appropriately and unopened
What are the two groups for nutrition labeling? List the nutrients included in each group.
Group 1: Energy, protein, carbohydrate, and fat; Group 2: The nutrients in Group 1 plus sugars, saturates, fiber, sodium, vitamins, and minerals
What are the recommended percentage ranges for proteins, carbohydrates, and fats in the diet?
Proteins: 10-15%, Carbohydrates: ≥ 47-50%, Fats: ≤ 33%
What is the calorie content of 1 gram each of protein, fat, and alcohol?
Protein: 4 calories, Fat: 9 calories, Alcohol: 7 calories
What are the maximum recommended percentages for non-milk extrinsic sugars (NMES) and saturated fat in the diet?
NMES: ≤ 11%, Saturated fat: ≤ 10-11%
Calculate the total energy content in calories of a milk product containing 10g milk sugar, 20g starch, 8g NMES, 5.6g protein, 6.6g saturated fat, 5g PUFA, 4.3g MUFA, and 1.2g trans fats.
The total energy content is 231.2 calories
Calculate the percentage energy from fat and protein in a 60g bar of sausage containing 4.3g saturated fat and 12.7g protein.
Fat: 19.17%, Protein: 21.17%
Are the percentage energy from each nutrient in a milk product and a bar of sausage within safe levels? Explain your answer.
Yes, the percentage energy from each nutrient in both products is within safe levels as per the recommended ranges.
Would you accept the import of a milk product and a bar of sausage based on their nutrient balance in terms of energy? Justify your answer.
Yes, I would accept the import of both products as their nutrient balance in terms of energy is within safe levels.
This quiz covers the key principles of food labeling, including the information required on labels to inform and protect consumers, and the prohibition of misleading information. It also delves into the definitions of 'label' and 'labeling' according to FMIA and PPIA.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
