Which of the following is a rise in body temperature that is used to help the immune system fight a pathogen ? A:Malignant hyperthermia B:Heat exhaustion C:Fever D:Hypothermia

Which of the following is an inherited condition that causes a rise in the body temperature in response to some type of anesthesia? A:Malignant hyperthermia B:Heat exhaustion C:Fever

Which of the following is not true of ATP ? A:It contains an adenosine group B:It is a large protein molecule C:It can be used by the cell directly for energy D:It contains three phosphate groups

Which component of the Nutrition Facts label tells you how many servings are in the entire container? A. Total carbohydrates B. Serving size C. Servings per container D. Calories per serving

If a label lists 25% DV for Calcium per serving and the DV is 1,000 mg, how many mg of calcium are in one serving? A. 25 mg B. 100 mg C. 250 mg D. 2,500 mg

What should a consumer do to accurately compare two products with different serving sizes? A. Compare only the %DV values B. Calculate nutrient amounts per full container by multiplying per-serving values by serving per container C. Use the sum of macronutrients to decide D. Ignore the serving size and compare calories only

What should a consumer do to accurately compare two products with different serving sizes? A. Different blood type B. Different eye color C. Different hair color D. Difference in body composition and metabolic health

If a product lists 2 servings per container and a serving has 200 calories, what is the total calories in the whole container?I A. 400 calories B. 200 calories C. 800 calories D. 600 calories

Which of the following is a potentional risk of heavily processed foods according to the document A. High water content with low calories B. Inclusion of artificial additives and possibly unhealthy seed oils C. Excessive protein purity D. Excessive whole grains

Which label change would most likely reduce consumer confusion about the form of sugar on a product A. Removing the serving size information B. Removing the %DV for calories C. Eliminating the total carbohydrate line D. A mandatory line for added sugars with a separate %DV

Which of the following is an example of a macronutrient A. Sodium B. Iron C. Carbohydrates D. Vitamin c

Which intriguing typically indicates the presence of artificial colors or flavors that may be used to mask taste A. Vitamin supplements B. Whole grains C. Natural flavors D. Artificial enhancers

Which of the following is considered a good source of dietary fiber based on %DV guidance A. Dietary fiber with a high %DV B. Added sugars with a high %DV C. Total fat with a high %DV D. Cholesterol with a high %DV

What is primary limitation of using BMI as a sole health metric A. It only applies to athletes B. It requires invasive testing C. It is too expensive to compute D. It does not account for body composition or muscle mass

Which nutrient on the label is most directly linked to bone health and is often emphasized in dietary guidelines A. Cholesterol B. Calcium C. Total fat D. Sodium

The term 2,000-calorie baseline on %DV is A. A general reference point that may not fit every individual’s needs B. A minimum caloric intake required by the FDA C. A strict daily requirement for all individuals D. A recommended daily protein target

Which eating pattern is encouraged by the dietary guidance section for healthier choices A. Fresh fruit, vegetables, nuts, and seeds with Whole Foods B. Refined grains and sugary beverages C. Deep-fried foods and processed meats D. Artificial flavored snacks only

Trans fats are primarily associated with which type of fat source traditionally, and what is their current regulatory status A. Cold-pressed oils; encouraged in the diet B. Animal fats only; unrestricted C. Butter and lard only; no labeling requirements D. Hydrogenated oils; many have been removed from foods or restricted

What is the corrected macronutrient calculation for determining unsaturated fat from total fat A. Total fat minus saturated fat B. Saturated fat minus trans fat C. Total fat minus trans fat D. Total fat plus trans fat

What is the primary purpose of the % Daily Value (%DV) on food labels A. To show the exact amount of calories you should eat each day B. To indicate how much a nutrient in one serving contributes to a 2,000 calorie diet C. To list only vitamins and minerals present in the product D. To give a rancidity date for the product

Which kitchen practice is recommended to minimize exposure to potentionally harmful additives discussed in the material A. Prefer ultra-processed snacks for energy B. Avoid all fats entirely C. Choose whole, unprocessed foods and minimize ultra-processed items D. Cook at extremely high temperature only

Which of the following would be a more accurate indicator of sugar exposure in a product A. Total sugars B. Natural flavors C. Added sugars D. Dietary fiber