Vol. 25, No. 4

1. The FDA recently allowed a qualified health claim linking the consumption of soybean oil to:

a. Decreased risk of colon and breast cancers

b. Higher HDL-cholesterol and reduced risk of hypertension

c. Reduced risk of coronary heart disease and lower LDL-cholesterol

d. Reduced risk of type 2 and gestational diabetes

2. In reference to its potential role in health promotion, the FDA-approved health claim for soybean oil specifically refers to its ______ fat content.

a. Saturated

b. Unsaturated

c. Trans

d. Total

3. Which of the following products could be labeled with the FDA’s health claim regarding soybean oil and health benefits:

a. Soybean oil blends

b. Soybean oil-based salad dressings

c. Soybean oil-based spreads

d. All of the above

e. None of the above

4. According to the article, polyunsaturated fatty acids (PUFAs) are:

a. Not susceptible to oxidation

b. Very low in omega-6 fatty acids

c. Associated with an increased risk of diabetes

d. Associated with a decreased risk of cardiovascular disease

5. The article states that the process of hydrogenation:

a. Decreases the shelf-life of PUFAs

b. Produces trans fats

c. Allows partially hydrogenated vegetable oils to be listed as “Generally Recognized as Safe” by the USDA

d. Generally improves the overall nutritional quality of food products

6. According to the article, high oleic soybean oils:

a. Increase the concentration of monounsaturated fatty acids

b. Increase the concentration of polyunsaturated fatty acids

c. Decrease the concentration of monounsaturated fatty acids

d. Decrease the shelf life of the oil

7. The study cited in the article suggests that compared to alternative functional fats, high oleic soybean oil:

a. Maintains or improves lipid and lipoprotein profiles.

b. Worsens lipid and lipoprotein profiles.

c. Would not offer a quality replacement for solid fats.

d. Is inferior to partially hydrogenated oil blends.

8. Technologies cited in the article used by the soybean agricultural industry that improve efficiencies and reduce impacts include all of the following, EXCEPT:

a. Crop genetics

b. Pest control

c. Automation

d. Increased subsidies

9. The article suggests the characteristics of a crop that make it sustainable include all of the following, EXCEPT:

a. Nutritional value

b. Consumer demand

c. Resiliency

d. Impact on the land

10. Soybeans are stated to have the highest ____ content of any crop.

a. Fat

b. Dietary fiber

c. Protein

d. Carbohydrate

11. The article states that the top-producing area for soybeans is:

a. China

b. United States

c. Argentina

d. Brazil

12. According to the article, it is estimated to take _____ percent less fossil fuels to produce an equivalent amount of soy protein as it does from animal protein.

a. 2-5

b. 6-20

c. 21-26

d. 28-32

Continuing Professional Education Credit