CPFS Nutrition Fundamentals 5

Question 1

Which nutrient label component must be listed in bold and in a larger font on FDA-regulated food labels?

Accepted Answer

Calories and serving size

Answer

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?

Accepted Answer

Trans fat

Answer

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?

Accepted Answer

Teenage girls and postmenopausal women

Answer

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?

Accepted Answer

Glycogenesis

Answer

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?

Accepted Answer

Mediterranean diet

Answer

The Mediterranean diet, rich in vegetables, fruits, whole grains, legumes, olive oil, and fish, is consistently linked to reduced cardiovascular disease risk.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Nutrition Fundamentals 5