FCP Master Class - At the Table: Course 8 Assessment-
Communications

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* 1. Please add your info.

Name:

Academy #:

Email address:

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* 2. Which principle is emphasized as a key part of effective communication about food and nutrition?

A. Always lead with nutrition facts

B. Know your audience

C. Avoid social media

D. Use technical language

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* 3. Which statement best describes why food has broad appeal?

A. Food choices are driven mainly by regulations

B. Most Americans are uninterested in nutrition

C. Food is widely discussed and culturally relevant

D. Only dietitians care about food trends

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* 4. Which of the following is an example of a nutrient content claim?

A. “Excellent source of fiber”

B. “Supports heart health”

C. “Reduces risk of disease”

D. “Helps maintain bone strength”

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* 5. Health claims must meet which requirement?

A. Be approved by social media platforms

B. Have significant scientific agreement

C. Be written in simple language only

D. Avoid mentioning nutrients

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* 6. Which phrase should be avoided in structure–function claims?

A. Helps support

B. Contributes to

C. Protects

D. Treats

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* 7. According to FTC disclosure guidelines, disclosures should:

A. Be hidden in hashtags

B. Appear only once per campaign

C. Be easily seen and understood

D. Only be used when money is exchanged

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* 8. Which principle is not one of the four guiding principles of the Academy’s Code of Ethics?

A. Profitability

B. Professionalism

C. Integrity

D. Social responsibility

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* 9. What is the primary purpose of a recipe headnote?

A. To list allergens

B. To provide context and inspiration

C. To replace the recipe instructions

D. To calculate nutrient analysis

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* 10. Which component is essential in a strong menu description?

A. Ingredient lists in full

B. Sensory attributes

C. Nutrition labels

D. Brand names

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* 11. The “3 P’s” for successful cooking demonstrations stand for:

A. Plan, Price, Promote

B. Practice, Perform, Publish

C. Plan, Prepare, Practice

D. Present, Perform, Polish

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* 12. When working with media, why is the “Rule of 3” recommended?

A. It shortens interviews

B. It prevents regulatory issues

C. It allows more technical detail

D. It makes messages more memorable and clear

FCP Master Class - At the Table: Course 8 Assessment-Communications

Question Title

* 1. Please add your info.

Question Title

* 2. Which principle is emphasized as a key part of effective communication about food and nutrition?

Question Title

* 3. Which statement best describes why food has broad appeal?

Question Title

* 4. Which of the following is an example of a nutrient content claim?

Question Title

* 5. Health claims must meet which requirement?

Question Title

* 6. Which phrase should be avoided in structure–function claims?

Question Title

* 7. According to FTC disclosure guidelines, disclosures should:

Question Title

* 8. Which principle is not one of the four guiding principles of the Academy’s Code of Ethics?

Question Title

* 9. What is the primary purpose of a recipe headnote?

Question Title

* 10. Which component is essential in a strong menu description?

Question Title

* 11. The “3 P’s” for successful cooking demonstrations stand for:

Question Title

* 12. When working with media, why is the “Rule of 3” recommended?

FCP Master Class - At the Table: Course 8 Assessment-
Communications