Nutrition Facts Label Quiz
Questions: 16 · 10 minutes
1. A package has a dual-column Nutrition Facts label. What do the two columns usually allow you to compare?
The product's nutrients before and after cooking
The product with and without optional ingredients
The nutrient needs of adults and children
Nutrition per serving and nutrition for the entire package or other specified amount
2. Two cereals use different serving sizes, but you expect to eat the same weight of either cereal. What is the fairest way to compare their fiber content?
Convert both fiber amounts to the same weight of cereal before comparing them
Choose whichever cereal lists fiber closer to the top of the Nutrition Facts panel
Compare calories instead, because calories determine fiber content
Compare only the fiber grams printed on each label, without considering serving size
3. A nutrient is listed in grams but has no % Daily Value beside it. What is the best conclusion?
The nutrient has no effect on the diet
The product contains less than one gram of that nutrient
A Daily Value may not be established or a %DV may not be required in that case; the listed amount can still be useful
The manufacturer has confirmed that everyone gets enough of the nutrient
4. One serving of a snack contains 230 mg of sodium. If you eat three servings, how much sodium do you consume?
690 mg
460 mg
760 mg
920 mg
5. A food provides 20% DV of dietary fiber per serving. What does that mean?
Fiber supplies 20% of the food's calories
Eating five servings would meet every person's exact fiber requirement
The food contains 20 grams of fiber per serving
One serving provides 20% of the Daily Value used as the label's reference amount
6. How are Total Sugars and Added Sugars related on the Nutrition Facts label?
Added Sugars and Total Sugars must be added together to find all sugar
Total Sugars include only sugars added during processing
Added Sugars are included within Total Sugars
Added Sugars refer only to artificial sweeteners
7. What does the serving size on a U.S. Nutrition Facts label primarily represent?
The largest amount that can fit within a balanced diet
The amount every adult is advised to eat at one time
The amount people typically consume at one time, expressed in a familiar unit and a metric amount
The amount needed to receive 100% of every listed Daily Value
8. A box contains six servings. You eat half of the box, and each serving has 120 calories. How many calories did you consume?
240 calories
360 calories
480 calories
720 calories
9. How are ingredients generally ordered in an ingredient list?
Alphabetically by ingredient name
From the most nutritious ingredient to the least nutritious
From the ingredient with the most calories to the one with the fewest
From the greatest to the smallest amount by weight
10. Which statement correctly explains the relationship among Total Fat, Saturated Fat, and Trans Fat on the label?
Total Fat includes only unsaturated fats
Saturated Fat and Trans Fat are completely separate from Total Fat
Saturated Fat and Trans Fat are reported beneath Total Fat and should not be added on top of it
Total Fat should be added to Saturated Fat and Trans Fat to find all fat
11. Using the common 5/20 guide for % Daily Value, which interpretation is correct?
5% DV or less is low, while 20% DV or more is high
Any value below 20% DV is considered nutritionally insignificant
5% DV or less is high, while 20% DV or more is low
Only values at exactly 5% or 20% DV are useful for comparison
12. What is the main purpose of a “Contains” statement near an ingredient list?
To identify every ingredient that might cause any type of food sensitivity
To clearly identify major food allergens present in the product
To identify all nutrients that exceed 20% DV
To list ingredients that contribute the most calories
13. A bottle contains 2.5 servings, and each serving has 160 calories. How many calories are in the entire bottle?
320 calories
640 calories
560 calories
400 calories
14. What is an important limitation of % Daily Value on a standard Nutrition Facts label?
It uses general reference values and is not a personalized prescription for every individual
It applies only to foods eaten at breakfast
It measures how much of a nutrient the body will absorb
It shows the percentage of the product made from each nutrient
15. Two soups list the same serving size. Which label comparison most directly helps you choose the option that contributes less sodium?
Choose the soup with fewer grams of total carbohydrate
Choose the soup with the lower sodium amount or sodium %DV per serving
Choose the soup with fewer calories, regardless of sodium
Choose the soup with the shorter ingredient list
16. Which statement correctly describes the carbohydrate values on a Nutrition Facts label?
Total Carbohydrate must be added to Dietary Fiber and Total Sugars to find all carbohydrates
Dietary Fiber and Total Sugars are included within Total Carbohydrate, and Added Sugars are included within Total Sugars
Added Sugars are included in Total Carbohydrate but excluded from Total Sugars
Dietary Fiber is listed near carbohydrates but is not part of Total Carbohydrate