Young EFFoST Trivia Quiz
- What is the primary characteristic of ultraprocessed foods?
- A) They are made using only natural ingredients.
- B) They contain ingredients that are not typically found in a home kitchen.
- C) They are always low in calories.
- D) They are typically made from whole grains.
- Which of the following is commonly considered an ultraprocessed food?
- A) Fresh fruit
- B) Whole grain bread
- C) Pre-packaged cookies
- D) Roasted chicken
- Which of the following is a common feature of ultraprocessed foods in terms of taste?
- A) They are typically bland.
- B) They are often engineered to be hyper-palatable, with high levels of sugar, salt, and fat.
- C) They have a high nutritional density.
- D) They often contain fewer additives than whole foods.
- What is a key reason ultraprocessed foods are often considered unhealthy?
- A) They are always high in fiber.
- B) They contain artificial flavors, preservatives, and other additives.
- C) They are usually fresh and perishable.
- D) They are low in sugar content.
- In the NOVA classification system, which food category would most processed cheese slices fall into?
- A) Unprocessed or minimally processed foods
- B) Processed culinary ingredients
- C) Processed foods
- D) Ultraprocessed food products
- Which of the following ingredients is most commonly used in ultraprocessed foods to enhance texture and extend shelf life, but is rarely found in home-cooked meals?
- A) Maltodextrin
- B) Avocado oil
- C) Whole-grain oats
- D) Raw honey
- What is the primary difference between a “processed food” and an “ultraprocessed food” in terms of ingredients?
- A) Processed foods are made by altering raw ingredients, while ultraprocessed foods are made using raw ingredients only.
- B) Processed foods use natural ingredients like sugar and salt, while ultraprocessed foods use synthetic ingredients and additives.
- C) Processed foods are more nutrient-dense than ultraprocessed foods.
- D) Ultraprocessed foods are free of additives, while processed foods contain artificial preservatives.
- Which of the following is a potential health risk associated with regular consumption of ultraprocessed foods that has been highlighted in scientific studies?
- A) Improved gut microbiome diversity
- B) Increased risk of cardiovascular disease
- C) Enhanced immune system function
- D) Lowered blood pressure
- Which of the following substances is commonly found in ultraprocessed foods and is associated with the development of insulin resistance and increased adiposity?
- A) Fructose
- B) Beta-glucans
- C) Omega-3 fatty acids
- D) Polysaccharides
- Which of the following additives is most frequently used in ultraprocessed foods to make them taste more appealing by mimicking natural sweetness?
- A) Aspartame
- B) Sorbitol
- C) Monosodium glutamate (MSG)
- D) Calcium propionate
- Which one of the following compounds, often found in ultraprocessed foods, is thought to disrupt the endocrine system and could potentially impact hormone regulation?
- A) Bisphenol A (BPA)
- B) Calcium carbonate
- C) Vitamin E
- D) Beta-carotene
- Which of the following best describes the impact of ultraprocessed foods on the gut microbiota, according to recent research?
- A) They promote the growth of beneficial gut bacteria.
- B) They have little to no impact on gut health.
- C) They contribute to an imbalance of gut microbiota, potentially leading to dysbiosis.
- D) They enhance the diversity of beneficial microbiota strains.
And the answers are:
Answer to [1]: B) They contain ingredients that are not typically found in a home kitchen.
Answer to [2]: C) Pre-packaged cookies
Answer to [3]: B) They are often engineered to be hyper-palatable, with high levels of sugar, salt, and fat.
Answer to [4]: B) They contain artificial flavors, preservatives, and other additives.
Answer to [5]: D) Ultraprocessed food products
Answer to [6]: A) Maltodextrin
Answer to [7]: B) Processed foods use natural ingredients like sugar and salt, while ultraprocessed foods use synthetic ingredients and additives.
Answer to [8]: B) Increased risk of cardiovascular disease
Answer to [9]: A) Fructose
Answer to [10]: A) Aspartame
Answer to [11]: A) Bisphenol A (BPA)
Answer to [12]: C) They contribute to an imbalance of gut microbiota, potentially leading to dysbiosis.