International Food Information Council Foundation

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1 International Food Information Council Foundation A New Nutrition Conversation with Consumers about Fats in Food Continuing Professional Education Self-Study Module CPE QUESTIONS with ANSWERS 1. Since 1995, recommendations about dietary fats have shifted from a focus on eating a diet low in fat, saturated fats, and cholesterol to eating a diet that is a) moderate in total fat, and lower in trans fat, saturated fat, and cholesterol b) low in total fat, higher in Omega-3 sources, and lower in cholesterol c) high in fat from MUFA and PUFA sources, and lower in saturated fat and cholesterol d) none of the above 2. Which of the following is not a recommendation of the Dietary Guidelines for Americans? a) consume less than 10 percent of calories from saturated fatty acids b) keep total fat intake between 25 to 40 percent of calories c) limit intake of fats and oils high in saturated and/or trans fatty acids 3. Consumers may feel confused about what to eat due to which of the following reasons a) they are bombarded with conflicting information from many sources b) they find it difficult to separate valid recommendations from headlines c) nutrition information is seen as contradictory even from valid sources 10/8/2009 1

2 4. Consumers consistently say they feel and when it comes to the messages they have received about food, nutrition, and health. a) hostile, distraught b) overwhelmed, frustrated c) angry, helpless d) all of above 5. When it comes to the specifics of nutrients in food, consumers in focus groups say they are most confused by which of the flowing concepts? a) complex nutrient terms b) associating nutrient terms with foods c) understanding how nutrients function in the body 6. According to recent focus group results, since 2002 consumers have their knowledge about dietary fats and their role in health. a) increased b) decreased c) maintained 7. To improve their health, consumers believe they know but say they need advice about. a) what to do, when to do it b) how to do it, what to do c) what to do, how to do it d) how to do it, when to do it 10/8/2009 2

3 8. According to the information presented, most consumers know that restricting foods and food groups is not healthful. However, many dieters are willing to employ unhealthful eating practices because they feel it will a) make it easier to lose weight b) help them lose weight faster c) both a & b d) neither a or b 9. Which of following weight management strategies are consumers aware of? a) get more exercise b) use portion control c) make healthier food choices d) read food labels e) all of the above f) none of the above 10. What may help consumers apply the strategies they know to making better choices about dietary fats? a) technical information on the types of fats to avoid (e.g., trans fatty acids, saturated fatty acids) b) general information about liquid fats vs. solid fats c) specific food sources of healthful fats (e.g., nuts, oils, avocado, etc.) 11. According to the 2006 IFIC Foundation Food & Health Survey, a majority of consumers are about the amount and types of fat they consume. a) not concerned b) somewhat concerned c) neither concerned or not concerned d) concerned 12. The IFIC Foundation s Food & Health Survey indicated that Americans are most aware of which of the following types of fat? 10/8/2009 3

4 a) omega-3 fatty acids b) animal fats c) vegetable oils d) saturated fats 13. What proportion of consumers correctly identified food sources of unsaturated fatty acids? a) 14% b) 22% c) 37% d) 41% 14. Although the vast majority (70 percent or higher) of consumers say they are aware of MUFA and PUFA, approximately percent identify them as. a) 15, unhealthful b) 25, healthful c) 35, unhealthful d) 45, healthful 15. Which of the following oils is considered most healthful according to consumers? a) canola b) olive c) corn d) fish 16. What percentage of consumers understand that fats that are solid at room are less healthful? a) 19% b) 23% c) 34% d) 43% 10/8/2009 4

5 17. While many consumers report awareness of various types of fat, most claim to be the amounts of omega-3 fatty acids, omega-6 fatty acids, and monounsaturated fats that they eat. a) increasing b) decreasing c) neither increasing or decreasing 18. According to the American Dietetic Association s Nutrition Trends survey, some of the major barriers to healthful eating include a) fear of giving up favorite foods b) lack of money c) lack of time d) a & b only e) a & c only f) b & c only 19. Dietitians can create personalized consumer tips by suggesting ways that consumers can higher fat foods in their diets. a) make tradeoffs to include b) eliminate all sources of c) first reduce and then eliminate d) none of the above 20. To create nutrition tips that will appeal to consumers, it is important to make sure that they are not a) short & simple b) personalized & fun c) specific & manageable d) detailed & scientific e) all of the above f) none of the above 10/8/2009 5

6 21. Which of the following is an example of a consumer myth? a) Fat is necessary for good health. b) Hydrogenated fats are mostly made of trans fats. c) Meat and some dairy products contain small amounts of trans fat. d) All of the above e) None of the above 10/8/2009 6

to a New Nutrition Conversation with Consumers about FATS IN FOOD!

to a New Nutrition Conversation with Consumers about FATS IN FOOD! Welcome to a New Nutrition with Consumers about FATS IN FOOD! Have you ever had an experience like this? You re in the middle of explaining an important dietary recommendation and you realize that your