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Unit #2C: Food Labels

Total questions: 36

Worksheet time: 18mins

Name
Class
Date
1.

What contributes the most to food waste in America?

a)
Excessive packaging from manufacturers
b)

Confusing food labelling dates and phrases that make them discard food unneccesarily

c)
Improper food storage by retailers
d)
Natural disasters affecting crops
2.

What factors are considered by the manufacturer in determining food quality dates?

a)
Packaging design, marketing strategies, seasonal trends
b)
Nutritional value, taste preferences, color of packaging
c)
Brand reputation, advertising campaigns, shelf space availability
d)

Length of time and the temperture of food during distribution, characteristics of the food, and type of packaging

3.

What factors are NOT considered by the manufacturer in determining food quality dates?

a)

Type of packaging used.

b)

Length of time food is held during distribution and sale

c)

Temperature food is kept at during distribution and sale.

d)

Stock Unit Code

4.
Found on packaged foods and beverages and is a tool for making informed food choices that contribute to healthy lifelong eating habits.
a)
nutrition facts label
b)
"USE BY" date
c)
"BEST BEFORE" and "BEST IF USED BY" date
d)
"SELL BY" date
5.

The ONLY label that considers FOOD SAFETY for highly perishable foods such as lunch meats, ground meats, and baby formula. This label also indicates when a food should be used by for highest quality and nutrition.

a)

expiration date

b)
"USE BY" date
c)
"BEST BEFORE" and "BEST IF USED BY" date
d)
"SELL BY" date
6.

What does an "expiration date" on a preserved food package indicate ("sell-by, use-by, best if before...")?

a)
The date that indicates the food's nutritional value.
b)
The date when the food was packaged.
c)

The date until which the food maintains quality, unless it says, "use by", which is a safetly label.

d)
The date when the food must be thrown away immediately.
7.

What is the expiration date?

MFG: 040914EXP: 040917 

a)
040914
b)
040918
c)
040916
d)
040917
8.
A FOOD QUALITY statement. The estimated date by which a particular food item will still have its optimum flavor, texture, and nutritional value if it has been stored under normal conditions. It is fine to eat it after this date as long as it shows no sign of spoilage. NOT a safety label!
a)
nutrition facts label
b)
"USE BY" date
c)
"BEST BEFORE" and "BEST IF USED BY" date
d)
"SELL BY" date
9.

What factors do food manufacturers consider to determine food quality "best by" dates?

a)

Factors include time, quality and temperature of food distribution and storage

b)
Nutritional value and calorie count
c)

Packaging artistic design and marketing

d)
Brand reputation and advertising
10.
The last date by which a food product should be sold before removed from grocery shelves. NOT a safety label!
a)
nutrition facts label
b)
"USE BY" date
c)
"BEST BEFORE" and "BEST IF USED BY" date
d)
"SELL BY" date
11.

Which of the following are required for food safety?

a)

expiration dates

b)

none of the these are required, except in infant formula

c)

sell-by dates

d)

best-by

12.

What factor does the manufacturer of food have no ability to change? 

a)

expiration dates on the packaging

b)

temperature of the food

c)

ingredients of the food

d)

the label for the packaging 

13.
On the nutrition facts label, this is the amount of food that is intended to be eaten at one time. This amount is often way LESS than what a person actually eats in one sitting, though!
a)
serving size
b)
servings per container
c)
percent daily value
d)
ingredient list
14.
The total number of servings in the entire food package or container.
a)
serving size
b)
servings per container
c)
percent daily value
d)
ingredient list
15.

If you eat 2 servings of this food how many grams of sugar would you get?

a)
12 grams
b)
6 grams
c)
24 grams
d)
18 grams
16.
Shows how much of a nutrient is in one serving of the food. Usually the far right hand column of the nutrition label.  Often abbreviated PDV or %DV.
a)
serving size
b)
servings per container
c)
percent daily value
d)
ingredient list
17.
Shows each ingredient in a food by its common or usual name in descending order by weight.
a)
serving size
b)
servings per container
c)
percent daily value
d)
ingredient list
18.
This indicates that a 20% or more daily value of any nutrient is a high amount, while 5% or less is low. Foods with daily value closer to 5% it is not a good source and closer to 20% is.
a)
the 5/20 rule
b)
carbohydrates
c)
fat
d)
protein
19.
One of three macronutrients in food that provide calories, or "energy," for the body.  Sources include nuts, seeds, eggs, and meat.
a)
the 5/20 rule
b)
carbohydrates
c)
fat
d)
protein
20.
One of three macronutrients in food that provide calories, or "energy," for the body.  Sources include breads, fruits, and vegetables.
a)
the 5/20 rule
b)
carbohydrates
c)
fat
d)
protein
21.
One of three macronutrients in food that provide calories, or "energy," for the body.  Sources include butter, oil, fatty meats...
a)
the 5/20 rule
b)
carbohydrates
c)
fat
d)
protein
22.
What is the serving size (in cups) for this food?
a)
1/2
b)
115
c)
4
d)
250
e)
2
23.
What is the serving size (in grams) for this food?
a)
1/2
b)
115
c)
4
d)
250
e)
2
24.
What is the number of servings in this container?
a)
1/2
b)
115
c)
4
d)
250
e)
2
25.
How many cups are in this container?
a)
1/2
b)
115
c)
4
d)
250
e)
2
26.
How many grams are in this container?
a)
1/2
b)
115
c)
4
d)
250
e)
460
27.
How many calories per serving?
a)
1/2
b)
115
c)
4
d)
250
e)
2
28.
How many calories total in this container?
a)
1/2
b)
115
c)
4
d)
250
e)
1000
29.
How many grams of total fat per serving?
a)
14
b)
26
c)
28
d)
16
30.
How many grams of total fat are in 2 servings?
a)
14
b)
26
c)
28
d)
16
31.
How many grams of sugar are in one serving?
a)
14
b)
26
c)
28
d)
16
32.
How many grams of protein are in this container?
a)
14
b)
26
c)
28
d)
16
33.
What is the PDV of sodium per serving?
a)
3%
b)
12%
c)
10%
d)
36%
34.
What is the PDV of sodium in this container?
a)
3%
b)
12%
c)
10%
d)
36%
35.
What is the PDV of Vitamin A per serving in this container?
a)
3%
b)
12%
c)
10%
d)
36%
36.
What is the PDV of cholesterol in 2 servings?
a)
3%
b)
12%
c)
10%
d)
36%

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