edgu+quiz (1).docx - QUESTION1 :C isusafe issafe,...

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QUESTION 1 Eating certain food after the best before date:   C   is usafe     is not recommended but not unsafe    is safe, but may result in quality or nutrient loss    won't have any influence  0.5 points    QUESTION 2 What is the one function that food additives do not fulfil?   Altering the nutrition of a product    0.5 points    QUESTION 3 Food labels can help you to:    all of the above  0.5 points    QUESTION 4 Which of the following is NOT a main cause of PEM?    Low birth rate   0.5 points    QUESTION 5 What is the main benefit of comparing foods by the per 100g columns?    Both can easily be compared as a percentage of each nutrient    0.5 points    QUESTION 6 Reading food labels can help individuals to:    all of the above  0.5 points    QUESTION 7 With the 'Scores on Doors' initiative, which is the best rating to look for?    Excellent  0.5 points    QUESTION 8 Which nutrient is "agave nectar" another name for, on a food label?    Sugar   0.5 points    QUESTION 9 What is the commonsense rule that applies to food storage?   "If in doubt, throw it out"   0.5 points    QUESTION 10 The term 'lite'or 'light' does not necessarily refer to a products:  fat content  0.5 points QUESTION 11 Which of the following is incorrect - for a manufacturer to make various claims:
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    Fat free - must have no fat at all in a food     QUESTION 12 Of all the cycles of growth in bacteria, which one involves the most replication and  highest number of bacteria alive?  C   Death phase    Lag phase    Log phase     Stationary phase  0.5 points    QUESTION 13 What are the top 3 weight gain methods that adolescent boys employ to gain  weight?    "Exercise, food and drink, dietary products"  0.5 points    QUESTION 14 What type of food additive is responsible for allowing you to get cream out of a can? Thickeners    D    Preservatives    Antifoaming agents    Propellants  0.5 points    QUESTION 15 For cheese, total fat should ideally be less than:    15   2g per 100g     10g per 100g    15 g per 100g    20g per 100g  0.5 points    QUESTION 16 Which nutrient of the following is a vegetarian not likely to be deficient in?  Vitamin    Zinc    Vitamin B12    Iron  0.5 points    QUESTION 17 If a food contains saturated fat, you should aim for:   less than 10g per serve    less than 3g/100g    less than 10g/100g    less than 3g per serve  0.5 points    QUESTION 18
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 organisms is an algae?  Aspergillus    Cyanobacteria    Saccharomyces cerevisiae    Hepatitis A  0.5 points    QUESTION 19 What is not one of the reasons that food labels exist?  "To market products based 
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