Copyright Goodheart-Willcox Co., Inc.
Chapter 3 Nutrition 101
12. Which of the following is a recommendation of the
MyPlate food guidance system?
A. Make at least half of the grains you eat whole
grains.
B. Make half your plate protein.
C. Avoid frozen and canned vegetables.
D. Include at least eight ounces of cooked sea-
food in your meal plan each week.
13. What types of foods are common sources of oils?
14. Why is undernutrition a concern during childhood
and adolescence?
15. Which of the following is likely to result in weight
gain?
A. Calories in = Calories burned
B. Calories in Calories burned
C. Calories in Calories burned
D. None of the above.
16. Indicate whether each of the following is an example
of a whole grain (WG) or refi ned grain (RG).
A. Brown rice
B. Oatmeal
C. Couscous
D. Whole-wheat bread
17. Critical Thinking. Explain why nutrient-dense
foods do not contain much, if any, added sugar,
solid fat, refi ned grains, or sodium.
Food Labels and Food Safety
Key Terms
Daily Values
food additives
food allergy
Food and Drug
Administration (FDA)
food intolerance
foodborne illness
foodborne infection
foodborne intoxication
generally recognized as
safe (GRAS)
gluten
organic food
Chapter 3 Review and Assessment
Lesson 3.3
Key Points
• Nutrition Facts labels contain information to help
consumers make healthful food choices.
• Understanding how ingredients are listed on food
labels can provide you with more information to
help you make good food choices.
• Claims made on food labels are regulated by the
government.
• Foodborne illness can be prevented by handling
food safely.
• Foodborne illness is the result of disease-causing
organisms in the food, or by toxins introduced into
the food.
• Food allergies differ from food intolerances.
Check Your Understanding
18. True or false? The Nutrition Facts label states the
number of calories in the entire package of food.
19. A can of tomato soup lists ingredients as follows:
tomato puree, water, high fructose corn syrup,
wheat fl our, salt, potassium chloride, citric acid,
ascorbic acid. Does this product contain added
sugar? If so, how is it identifi ed on this label?
20. Norovirus, salmonella, Clostridium perfringens, and
Campylobacter are the top four causes of _____.
21. The body’s inability to digest milk is an example of
_____.
A. an immune system response
B. a food allergy
C. celiac disease
D a food intolerance
22. Who establishes the criteria for claims made on
food labels?
A. food manufacturers
B. Food and Drug Administration
C. Academy of Nutrition and Dietetics
D. Department of Health and Human Services
23. True or false? Individuals who are highly allergic
to a certain food may experience a reaction if they
are exposed to the food on their skin or in the air.
24. Critical Thinking. Explain why a high % Daily Value
is not always an indication of a healthful food choice.
25. Critical Thinking. How does temperature play such
an important role in preventing foodborne illness?
Assess