FCP Master Class - At the Table: Course 3 Assessment-
Food Processing

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* 1. Please add your info.

Name:

Academy #:

Email address:

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* 2. Food processing has historically been used primarily to:

A. Increase food spoilage

B. Make foods edible, palatable, and accessible

C. Replace agricultural production

D. Eliminate seasonal foods

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* 3. Which of the following is an example of a modern food processing technique mentioned in the text?

A. Dehydration using sunlight

B. Fermentation only

C. Freezing and pasteurization

D. Genetic modification

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* 4. Most foods consumed in the United States are:

A. Unprocessed

B. Imported

C. Minimally nutritious

D. Processed in some way

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* 5. According to the text, food processing plays a critical role in modern food systems by doing all EXCEPT:

A. Improving food safety

B. Extending shelf life

C. Enhancing nutrient availability

D. Eliminating dietary inequities

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* 6. Processing alone does NOT determine whether a food is healthful or unhealthful. Instead, the most relevant factor is:

A. The number of ingredients

B. The method of packaging

C. The nutritional contribution within an overall dietary pattern

D. Whether the food is classified as ultra‑processed

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* 7. Evidence suggests that canned and frozen fruits and vegetables are typically:

A. Comparable or sometimes higher in nutrient content than fresh

B. Less nutritious than fresh foods

C. Nutrient‑poor due to additives

D. Always inferior to fresh products

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* 8. Which nutrient is generally more bioavailable in tomatoes after heat processing?

A. Fiber

B. Vitamin C

C. Calcium

D. Lycopene

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* 9. According to the USDA, processed foods result from:

A. Agricultural harvesting only

B. Changes in character through cooking, curing, smoking, or restructuring

C. The addition of water alone

D. Foods without any additives

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* 10. The Nova classification system categorizes foods primarily based on:

A. Nutrient density

B. Ingredient cost

C. Extent and purpose of processing

D. Country of origin

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* 11. International scientific bodies generally agree that evidence linking ultra‑processed foods to health outcomes is:

A. Strong and causal

B. Sufficient for strict intake limits

C. Irrelevant

D. Limited and largely observational

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* 12. According to the text, which of the following foods may be classified as ultra‑processed under Nova yet provide essential nutrients?

A. Fortified whole‑grain cereals

B. Candy bars

C. Fried fast foods

D. Sugar‑sweetened beverages

FCP Master Class - At the Table: Course 3 Assessment-Food Processing

Question Title

* 1. Please add your info.

Question Title

* 2. Food processing has historically been used primarily to:

Question Title

* 3. Which of the following is an example of a modern food processing technique mentioned in the text?

Question Title

* 4. Most foods consumed in the United States are:

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* 5. According to the text, food processing plays a critical role in modern food systems by doing all EXCEPT:

Question Title

* 6. Processing alone does NOT determine whether a food is healthful or unhealthful. Instead, the most relevant factor is:

Question Title

* 7. Evidence suggests that canned and frozen fruits and vegetables are typically:

Question Title

* 8. Which nutrient is generally more bioavailable in tomatoes after heat processing?

Question Title

* 9. According to the USDA, processed foods result from:

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* 10. The Nova classification system categorizes foods primarily based on:

Question Title

* 11. International scientific bodies generally agree that evidence linking ultra‑processed foods to health outcomes is:

Question Title

* 12. According to the text, which of the following foods may be classified as ultra‑processed under Nova yet provide essential nutrients?

FCP Master Class - At the Table: Course 3 Assessment-
Food Processing