Is That Really In My Food? – Illinois Child Care Bureau

Is That Really In My Food

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This quiz is for ICCB providers. At the end of the quiz be sure to enter your provider name and email. Otherwise your quiz results will not be tracked.

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You scored %%PERCENTAGE%% (%%SCORE%% answers correct out of %%TOTAL%% total questions) for Is That Really In My Food. %%FORM%%

Quiz Results (30 min)

FINAL STEP: To submit your quiz results and receive training credit hours, please enter your name, provider number, and email below, then click 'Complete Quiz' to log your quiz results.

Your score will then be submitted to the Illinois Child Care Bureau office once you complete this final step. Proof you have completed this training will be sent to you via the email address you entered.
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Question 1

The FDA sets safety standards, determining whether a substance is safe for its intended use and has the primary legal responsibility for determining their safe use.

A	True
B	False

Question 2

If an additive is approved, FDA issues regulations that may include the types of foods in which it can be used, the maximum amounts to be used, and how it should be identified on food labels.

A	True
B	False

Question 3

Monosodium Glutamate (MSG) can cause adverse reactions in small groups of people.

A	True
B	False

Question 4

Nutrients replace vitamins and minerals lost in processing (enrichment).

A	True
B	False

Question 5

Emulsifiers allow smooth mixing of ingredients, preventing separation.

A	True
B	False

Question 6

The Food and Drug Administration maintains a list of over 3000 ingredients in its data base.

A	True
B	False

Question 7

A very small number of individuals, one or two of every ten thousand, are sensitive to FD&C Yellow #5 used as a food coloring, causing itching and hives.

A	True
B	False

Question 8

The primary uses for food additives fall within the following three categories: to maintain or improve safety, to improve or maintain nutrient value, and to improve taste, texture and appearance.

A	True
B	False

Question 9

Preservatives prevent food spoilage from bacteria, molds, and fungi.

A	True
B	False

Question 10

Sucrose (sugar), glucose, fructose, sorbitol, and corn syrup are all names for sweeteners.

A	True
B	False

Question 11

When evaluating the safety of a substance for approval, FDA considers: the composition & properties of the substance, the amount that would typically be consumed, immediate & long-term health effects, and various safety factors.

A	True
B	False

Question 12

Ascorbic acid used to provide color in meat and nutrition in beverages is vitamin C.

A	True
B	False

Question 13

Aspartame is found in more than 6,000 grocery items.

A	True
B	False

Question 14

Partially Hydrogenated vegetable oil also known as trans-fat is has not been linked to heart disease.

A	True
B	False

Question 15

Saccharin is 300 times sweeter than sugar.

A	True
B	False

Question 16

The U.S. Food and Drug Administration (FDA) also maintains an Adverse Reaction Monitoring System (ARMS) to track reactions to food and/or food additives.

A	True
B	False

Question 17

Food Manufacturers are required to list all ingredients in the food on the label.

A	True
B	False

Question 18

On a product label, the ingredients are listed in order of predominance, with the ingredients used in the greatest amount first.

A	True
B	False

Question 19

Vitamin C or ascorbic acid may be derived from an orange or produced in a laboratory.

A	True
B	False

Question 20

Food ingredients are subject to the same strict safety standards regardless of whether they are naturally or artificially derived.

A	True
B	False

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There are 20 questions to complete.

Is That Really In My Food

Quiz Results (30 min)

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