FDA Update on the Nutrition Facts Label and Education Campaign

1. According to the FDA, 20 cents of every consumer dollar in the United States is spent on FDA-regulated products.

a) True
b) False

2. The FDA regulates safety and labelling of 75% of all food consumed in the United States.

a) True
b) False

3. The Nutrition Facts Label compliance date for manufacturers with annual food sales at or above $10 Million was January 1, 2020. For all others, January 1, 2021.

a) True
b) False

4. The calories and serving sizes were updated on the Nutrition Facts Label as indicated in which of the following statements?

a) Updated to focus attention on information that is important for addressing current public health problems, like obesity.
b) Increased the type size of "Calories," "servings per container," and the "Serving size" declaration.
c) Reversed the order of the "Serving size" and "servings per container".
d) Bolded the "Calories" and the "Serving size" declaration.
e) All of the above.

5. The new declaration of dietary fibers aligns with the 2005 recommendations from the National Academies of Sciences, Engineering and Medicine.

a) True
b) False

6. Per the Nutrition Labeling and Education Act, serving sizes are calculated based on the Reference Amounts Customarily Consumed (RACCs) and are required on the Nutrition Facts Label.

a) True
b) False

7. FDA has launched a consumer nutrition education program to raise awareness about the updated Nutrition Facts Label. The Key Audiences include which of the following:

a) Primary Shoppers: focus on the communities at risk for nutrition-related chronic disease.
b) Health Educators: physicians and health care professionals, dietitians, teachers and community leaders.
c) All of the above.

8. The Priority List of educational topics for the Nutrition Education program to raise awareness about the updated Nutrition Facts label includes which of the following?

a) Calories
b) Serving Size
c) Percent Daily Value (%DV)
d) Added Sugars, including in the context of the entire label (and the importance of reading the entire label generally)
e) All of the above.

9. The following are “what’s different” on the new Nutrition Facts labels:

a) Servings: larger, bolder type
b) Added sugars
c) Changes in nutrients required
d) Serving sizes updated
e) Calories: larger type
f) Updated daily values
g) Actual amounts declared
h) New footnotes
i) All of the above.