61.Textured vegetable protein usually made from which of the following : 1401528

61.Textured vegetable protein usually made from which of the following : 1401528.


61.Textured vegetable protein is usually made from which of the following sources?

a.soy protein

b.fish protein

c.bean plus rice proteins

d.bean plus cheese proteins

62.A food scientist is developing a new and improved cereal bar. She consults with you to ask in what order the ingredients should be listed on the food label. The ingredients are: Sugar: 30 g, Puffed wheat: 28 g, Dry milk powder: 5 g, Red food colouring: 35 mg, Salt: 2 g. Which is the appropriate order in which to list these ingredients on the food label?

a.sugar, puffed wheat, dry milk powder, salt, red food colouring

b.red food colouring, salt, dry milk powder, puffed wheat, sugar

c.dry milk powder, puffed wheat, red food colouring, salt, sugar

d.puffed wheat, sugar, dry milk powder, salt, red food colouring

63.A food label ingredient list reads in the following order: Wheat flour, vegetable shortening, sugar, salt, and cornstarch. Which of those items would be found in the smallest amount in the food?




d.wheat flour

64.Which of the following beverages is exempt from providing a nutrition facts label?

a.orange juice



d.energy drinks

65.Which of the following statements is the most accurate, regarding Canadian food labels?

a.The term “fresh” can be used only for raw and moderately processed food.

b.Nutrition labelling must appear on virtually all processed as well as fresh foods.

c.Restaurant foods must provide nutrient content information on the menu.

d.Nutrition labelling is not required on foods produced by small businesses or products produced and sold in the same establishment.

66.Approximately how many millilitres constitute a fluid ounce?

a.10 mL

b.µg/day20 mL

c.30 mL

d.40 mL

67.A serving size on beverage food nutrition facts labels is which of the following?

a.175 millilitres

b.250 millilitres

c.300 millilitres

d.355 millilitres

68.Approximately how many grams are in an ounce?

a.10 g

b.20 g

c.30 g

d.40 g

69.Which one of the following is a feature of serving size information on food labels?

a.Serving sizes for solid foods are expressed in only millilitres.

b.Small bags of individually wrapped food items must contain only one serving.

c.Serving sizes on food labels are not necessarily the same as those of Canada’s Food Guide.

d.For a given product, the serving size is not the same, no matter how large the package.

70.Which of the following is a characteristic of food serving sizes?

a.Serving sizes for most foods have not yet been established by Health Canada.

b.The serving size for ice cream is 500 mL and the serving size for all beverages is 375 mL.

c.Serving sizes on food labels are not always the same as those of the Canada’s Food Guide.

d.Serving sizes must be listed in common household measures, such as cups, or metric measures, such as millilitres, but not both.



61.Textured vegetable protein usually made from which of the following : 1401528

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