1. All three years of IFIC Foundation’s Food and Health surveys have been Web-based questionnaires of _____ Americans, projectable to the U.S. population.

1. 500
2. 1000
3. 1500
4. 2000

2. Nearly half (45 percent) of Americans completing this year’s survey agreed that, "I feel that food and health information is confusing or conflicting."

1. True
2. False

3. For the purposes of this study, the difference between what people say are their goals and objectives when it comes to their diet and health and what they actually do is called a:

1. good intention
2. dietary gap
3. diet disconnect
4. gap analysis

4.  Approximately half (42 percent) of the people surveyed accurately estimated their daily calorie needs.

1. True
2. False

5.  The 2008 IFIC Foundation Food & Health Survey revealed which of following leads the list of reasons people try to change their dietary intake?

1. Improvement of overall well-being
2. Improvement of physical health
3. Being diagnosed with a specific health condition
4. Weight loss and improvement of health

6.  At little over one-third (37 percent) of survey respondents thought that low-calorie sweeteners can help reduce the calorie content of foods.

1. True
2. False

7.  In the Web cast of the survey results, it was revealed that consumers believe:

1. calories from fat and carbohydrates cause a person to gain weight more than calories from other sources.
2. energy balance means feeling energetic all day long.
3. calorie-counting is a math activity.
4. all of the above are true.

8.  Survey respondents seem to have the best understanding of:

1. trans fat
2. saturated fat
3. unsaturated fat
4. both answers A and B

9.  The number one driver of purchasing decisions is:

1. health
2. price
3. taste
4. convenience

10.  Lack of convenience is the primary reason respondents cited for not eating breakfast.

1. True
2. False

11.  According to the survey, approximately how many respondents said they eat lunch every day?

1. 35%
2. 45%
3. 55%
4. 65%

12.  Research has shown a positive association between family dinners and consumption of vegetables, fruits, and calcium-rich foods.

1. True
2. False

13.  Which of the following was the most prevalent food safety practice cited by survey respondents?

1. Using a thermometer to check doneness
2. Using different cutting boards for raw and cooked products
3. Cooking to the temperature required for food safety
4. Washing hands with soap and water

14.  Nine out of 10 survey respondents are confident in their ability to safely prepare food.

1. True
2. False

15. Approximately how many cases of foodborne illness are estimated to occur each year in the U.S.?

1. 25 million
2. 50 million
3. 75 million
4. 100 million

16.  The food safety-related action consumers were mostly likely to take when cooking food in a microwave was to follow the cooking directions on the package.

1. True
2. False

17. Which of the following groups has the highest occurrence of foodborne illness?

1. Children
2. The elderly
3. Pregnant women
4. Immune-challenged individuals

18.  Information about calories is the top piece of nutrition information that consumers look for on the Nutrition Facts Panel on packaged foods.

1. True
2. False

19.  Which of the following is the top piece of information on food or beverage packages that consumers look for?

1. Brand name
2. Nutrition Facts Panel
3. Expiration date
4. Statements about health benefits

20.  Fifty percent of respondents said they have used MyPyramid in making adjustments to their diets.

1. True
2. False

2008 Food & Health Survey CPE Module Main Page