Vol. 26, No. 2

1. According to the article, in the 1950s soyfoods maintained the following characteristics, EXCEPT:

a. Soy protein products were used as US Army rations

b. Traditional soyfoods were consumed primarily by immigrants

c. Soyfoods were used to enhance the functionality of other food products

d. Soy protein claims were allowed on food packages regarding protection against certain cancers

2. The article states that the tenets of the modern day food movement include:

a. Food production and labor practices

b. Distribution and fair trade

c. All of the above

d. None of the above

3. According to the article, “clean eating” generally includes:

a. Utilizing evidence-based information to determine the elimination of certain foods

b. An FDA-approved label, by definition

c. Food formulations with expansive ingredient lists

d. Foods without artificial/synthetic chemicals

4. In regards to the label “natural”:

a. FDA has developed a defined “natural” claim

b. Select artificial ingredients are allowed in the final food product

c. USDA requires a “natural” product to be minimally processed

d. USDA provides criteria for no other claims

5. In the US, what percentage of soybeans are stated to be bioengineered?

a. 23%

b. 48%

c. 79%

d. 93%

6. UNFOUNDED claims regarding the soy industry include all of the follow, EXCEPT:

a. Soy may feminize men

b. Soy may decrease the risk of certain cancers

c. Soy is an inferior source of protein

d. Soy is highly allergenic

7. Plant-based diets that contain soy protein have a ______ carbon footprint compared to animal-based diets that include meat and dairy.

a. lower

b. higher

c. similar

d. nonexistent

8. According to the article, who defines the term “clean”?

a. The FDA

b. Food institutions

c. The USDA

d. The Food and Nutrition Board

9. As an added ingredient to certain foods, soy adds all of the following, EXCEPT:

a. Protein

b. Dietary fiber

c. Polyunsaturated fats

d. Gluten

10. Soy is classified as which type of protein?

a. Low-quality protein

b. Incomplete protein

c. High-quality protein

d. Complementary protein

11. According to the article, by definition, isolated soy protein, soy protein concentrate, and soy flour are ___, ___, and ___ protein, respectively.

a. 50%; 65%; 90%

b. 90%; 65%; 50%

c. 90%; 50%; 65%

d. 50%; 90%; 65%

12. When soy proteins are added to a food product, the article states that:

a. Protein quality is compromised

b. The protein transforms to an incomplete protein

c. The organoleptic properties are likely enhanced

d. The organoleptic properties are likely reduced

Continuing Professional Education Credit