CPFS Nutrition Fundamentals 5 — Questions and Answers
Question 1: Which nutrient label component must be listed in bold and in a larger font on FDA-regulated food labels?
- Vitamin D and potassium content
- Calories and serving size (Correct answer)
- Ingredient list
- Manufacturer address
Correct answer: Calories and serving size
The FDA requires Calories and Serving Size to be displayed in bold and larger font to help consumers make informed choices quickly.
Question 2: A foodservice professional notices that a menu item contains partially hydrogenated oils. This ingredient is a source of which harmful fat?
- Saturated fat
- Monounsaturated fat
- Trans fat (Correct answer)
- Omega-3 fat
Correct answer: Trans fat
Partially hydrogenated oils are the primary source of artificial trans fats, which have been largely banned by the FDA due to cardiovascular risks.
Question 3: Which population group has the highest risk of inadequate calcium intake, increasing bone fracture risk?
- Adult men aged 30–50
- Teenage girls and postmenopausal women (Correct answer)
- Children under age 5
- Adult men over age 70
Correct answer: Teenage girls and postmenopausal women
Teenage girls and postmenopausal women are at greatest risk for calcium inadequacy due to rapid bone development or estrogen loss affecting bone density.
Question 4: What is the term for the process by which the body converts excess glucose into glycogen for short-term storage in the liver and muscles?
- Gluconeogenesis
- Glycolysis
- Glycogenesis (Correct answer)
- Lipolysis
Correct answer: Glycogenesis
Glycogenesis is the metabolic process of converting glucose into glycogen for storage in the liver and skeletal muscle.
Question 5: Which dietary pattern is associated with reduced risk of heart disease and emphasizes plant foods, olive oil, and lean proteins?
- Ketogenic diet
- Mediterranean diet (Correct answer)
- Carnivore diet
- BRAT diet
Correct answer: Mediterranean diet
The Mediterranean diet, rich in vegetables, fruits, whole grains, legumes, olive oil, and fish, is consistently linked to reduced cardiovascular disease risk.
Question 6: A customer with lactose intolerance asks for a calcium-rich, dairy-free option. Which food should the foodservice professional recommend?
- White bread
- Chicken breast
- Fortified soy milk (Correct answer)
- Iceberg lettuce
Correct answer: Fortified soy milk
Fortified soy milk provides calcium comparable to cow's milk and is an appropriate dairy-free alternative for lactose-intolerant individuals.
Question 7: What does the term 'bioavailability' mean in the context of nutrition?
- The total amount of a nutrient in a food
- The proportion of a nutrient that the body can absorb and use (Correct answer)
- The caloric value of a given food
- The shelf life of a nutrient in storage
Correct answer: The proportion of a nutrient that the body can absorb and use
Bioavailability refers to the proportion of a nutrient from food that is absorbed into the bloodstream and available for use by the body.
CPFS Nutrition Fundamentals 5
Which nutrient label component must be listed in bold and in a larger font on FDA-regulated food labels?