CPFS Nutrition Fundamentals 4

Question 1

Which of the following best describes the function of antioxidants in the diet?

Accepted Answer

They neutralize free radicals that can damage cells

Answer

Antioxidants such as vitamins C and E neutralize free radicals, protecting cells from oxidative damage linked to chronic disease.

Question 2

A foodservice manager needs to increase the potassium content of menu items. Which food is the richest source of potassium?

Accepted Answer

Baked potato with skin

Answer

A baked potato with skin is one of the richest sources of potassium, providing more than 900 mg per medium potato.

Question 3

What is the Acceptable Macronutrient Distribution Range (AMDR) for fat as a percentage of total daily calories?

Accepted Answer

20–35%

Answer

The AMDR for fat is 20–35% of total daily calories, providing enough fat for hormone production and fat-soluble vitamin absorption.

Question 4

Which B vitamin is essential for red blood cell formation and is found almost exclusively in animal products?

Accepted Answer

Cobalamin (B12)

Answer

Vitamin B12 (cobalamin) is essential for red blood cell synthesis and nerve function and is found naturally only in animal-derived foods.

Question 5

In nutritional labeling, 'percent Daily Value' (%DV) is based on a daily calorie intake of how many calories?

Accepted Answer

2,000 calories

Answer

FDA nutrition labels use a 2,000-calorie reference diet as the basis for calculating percent Daily Values.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test