Chapter 9 Food & Supplement Labeling Exam Questions And Answers

What is the nurse's reply when a client asks what daily calorie intake is used in the determination of the nutrient percent daily values? Report answer using a whole number. - ANS 2000 The nurse sees the statement "supports the immune system" on a box of doughnuts. The nurse recognizes this statement as which type of claim? - ANS Structure/function claim Which information regarding the ingredient list does the nurse provide to a community nutrition class. - ANS The ingredients are listed in descending order by weight. Which herbal dietary supplement does the nurse identfy as being among the top three for sales in the United States? - ANS Tumeric (The nurse identfies tumeric as being the second most popular herbal supplement by sales in the United States. Milk thistle, echinacea, and oregano are respectively the eighth, ninth, and tenth most popular herbal supplements in the United States.) The nurse is teaching a unit on food labeling to a community nutrition class. The nurse informs the class that the labeling term "made with organic ingredients" means that which percentage of the product's ingredients are certified organic? - ANS At least 70% (A product with 100% certified organic ingredients can bear the United States Department of Agriculture (USDA) organic seal and may make the claim "100% organic." If at least 95% of the ingredients are certified organic, the product can display the USDA organic seal and may make the "organic" claim. If a product contain less than 70% certified organic ingredients the organic ingredients can be indentfied on the ingeedient label, but the product cannot use the word "organic" on the display panel, nor may the USDA organic seal be displayed.) A client wants to lose weight and asks the nurse about herbal supplements for this purpose. Which information will the nurse share? - ANS "The composition of ingredients cannot be ensured, so effectiveness may be altered." The nurse is explaining the U.S. Food and Drug Administration (FDA) regulation of dietary supplements to a client who wants to know if a particular supplement is safe. Which information will the nurse share regarding the role of FDA regulation? - ANS The FDA must prove danger. The nurse is conducting a nutrition workshop as part of a community outreach program. Which information about herbs does the nurse provide to the participants? - ANS They are supplements. A client asks a nurse, "How do I know I that the vitamin supplement I buy at the supermarket is good enough for my family?" The nurse explains that supplement manufacturers must provide the FDA with what type of information before marketing a new dietary ingredient? - ANS safety The nurse is teaching a community nutrition class. Information on which nutritrients) will the nurse identify as having been removed from the Nutrition Facts label by the United States Food and Drug Administration's (FDA) 2016 update to the rules? Select all that apply. - ANS calories from fat vitamin C A nurse is assisting a client in learning how to read food labels. Teaching has been effective when after reviewing an ingredients list including whole-wheat flour, sunflower oil, and salt that order the client tells the nurse which of the following? - ANS There is more whole-wheat flour than salt. The nurse is aware that the strongest evidence for using CBD is its effectiveness in treating which condition? - ANS Epilepsy syndromes that have poor response to antiseizure medications A client is interested in decreasing intake of saturated fats. The nurse tells the client that a meat with the label "lean" has less than how many grams (g) of saturated fat per 100 g serving? Provide your answer using a whole number. - ANS 4g The nurse sees the statement "supports the immune system" on a box of doughnuts. The nurse recognizes this claim as having which characteristic? - ANS Does not require United States Food and Drug Administration (FDA) approval The nurse knows that teaching has been effective when a client who has celiac disease is able to identify that for a product to be labeled gluten-free, it must have fewer than which number of parts per million (ppm)? - ANS 20 A 100-gram standardized serving of ground beef contains 5 grams of fat, 3 grams of saturated fat, and 20 mg of cholesterol. Which nutrient claim can be displayed on this package? - ANS lean