Food And Nutrition 3rd Edition - Chapter 12 Testbank

10 Questions | Total Attempts: 46

SettingsSettingsSettings
Please wait...
Food And Nutrition Quizzes & Trivia

The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.


Questions and Answers
  • 1. 
    In Australia food regulation comes under the authority of:
    • A. 

      The National Food Authority

    • B. 

      The Ministry of Health

    • C. 

      The Department of Health and Ageing

    • D. 

      Food Standards Australia New Zealand

    • E. 

      Individual state governments

  • 2. 
    According to food quality standards, all meat pies sold in Australian supermarkets:
    • A. 

      May contain up to 25% undeclared offal meat

    • B. 

      Must disclose the percentage of cereal added

    • C. 

      Will provide % of daily nutrient intake on nutrient information panels

    • D. 

      Must contain more than 25% meat

    • E. 

      All of the above

  • 3. 
    Which of the following is NOT an objective of the revised Australia New Zealand Food Standards Code?
    • A. 

      To allow wider permission for the use of ingredients and additives

    • B. 

      To develop standards which are easier to understand

    • C. 

      To develop standards which regulate individual foods

    • D. 

      To consider the possibility of industry codes of practice as alternatives to regulation

    • E. 

      To facilitate harmonisation of food standards between Australia and New Zealand

  • 4. 
    In Australia which of the following is not considered mandatory in the fortification of foods:
    • A. 

      Fluoride in bottled water

    • B. 

      Thiamin in wheat flour for bread

    • C. 

      Folic acid in wheat flour for bread

    • D. 

      Iodine in salt used in bread making

    • E. 

      Vitamin D in margarine

  • 5. 
    The term ‘Product of Australia’ can be made on a label if:
    • A. 

      Significant ingredients originate and all production processes occur in Australia

    • B. 

      All ingredients are sourced from and 50% of production occurs in Australia

    • C. 

      The food is substantially transformed in Australia

    • D. 

      At least 50% of the cost of production is carried out in Australia

    • E. 

      None of the above

  • 6. 
    Under the revised ANZFA Food Standards Code, food labels will not indicate the:
    • A. 

      Percentage of the characteristic ingredient

    • B. 

      Relative amount of the ingredients

    • C. 

      Country of origin of ingredients

    • D. 

      Directions for use and storage of the product

    • E. 

      Quality of the ingredients

  • 7. 
    Under the code, the label of most foods must include a nutrition information panel that contains a declaration of:
    • A. 

      Protein, total fat, total carbohydrates, sugars, energy, sodium and potassium

    • B. 

      Protein, total fat, saturated fat, polyunsaturated fat, total carbohydrates, energy, sodium

    • C. 

      Protein, total fat, polyunsaturated fat, monounsaturated fat, total carbohydrates, sugars, sodium

    • D. 

      Protein, total fat, saturated fat, total carbohydrates, sugars, energy, sodium

    • E. 

      Protein, total fat, total carbohydrate, energy, sodium, potassium

  • 8. 
    The Codex Alimentarius is a:
    • A. 

      Food law which regulates trade between Asian pacific countries

    • B. 

      Collection of food standards which can be utilised to facilitate international trade

    • C. 

      Independent organisation established to monitor the analysis of food exports

    • D. 

      Umbrella organisation of international trade

    • E. 

      None of the above

  • 9. 
    A claim that a food is low in salt would require the food to contain:
    • A. 

      75% less sodium than the same quantity of reference food

    • B. 

      A sodium content of less than 25%

    • C. 

      A salt content of less than 25%

    • D. 

      No more than 120mg of sodium per 100g of food

    • E. 

      No more than 120mg of salt per 100g of food

  • 10. 
    Which of the following is true with respect to health claims on labels in Australia?
    • A. 

      If health claims are made, nutrition information panels must be present

    • B. 

      References to support health claims made must be present on the label

    • C. 

      Health claims refer to statements on the label of a food such as gluten-free or good source of omega-3 fatty acids

    • D. 

      They are currently illegal with the exception of the folate health claim

    • E. 

      Are under consideration as there is evidence linking the consumption of individual single foods to nutritional outcomes

Back to Top Back to top