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2018 ACS BOK Domain 1: Nutrition Questions with Answers and Bibliography

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American Cheese Society Body of Knowledge – Domain 1 – Health Benefits of Cheese – 2018 Sample Questions with Bibliography

Additional Questions are available at: Healthy Cheese Lady’s CCPE Nutrition page: http://babshogan.com/cheese-study-group/

Questions:

  1. Which cheese has the highest fat content as a percentage of the dry matter?
    1. Chevre
    2. Cheddar
    3. Parmigiano Reggiano
    4. Blue Cheese
  2. Which 28g serving of cheese is likely to be lowest in calories?
    1. Mozzarella
    2. Emmenthal
    3. Parmigiano Reggiano
    4. Farmhouse Cheddar
  3. What mineral in cheese works in conjunction with Vitamin D to promote healthy bones?
    1. Riboflavin
    2. Calcium
    3. Phosphorous
    4. Retinol
  4. A four-ounce piece of solid farmhouse cheese supplies how much of the adult nutritional requirements (ANR) for protein, fat, calcium and phosphorous?
    1. About the same amount as an egg
    2. More than half of the ANR
    3. Less than half of the ANR
    4. 100% of the ANR
  5. Which cheese contains the highest amount of Vitamin K2?
    1. Cottage Cheese
    2. Gouda
    3. Mozzarella
    4. Cheddar
  6. A recent Italian Clinical Study discovered peptides in Grana Padano PDO contribute positively to human health by:
    1. Contributing to reduction of body fat in obese persons.
    2. Aiding the digestion process in humans.
    3. Reducing blood pressure in persons with hypertension.
    4. Assisting the immune system in fighting viruses.
  7. Which cheese is naturally lower in sodium than the others?
    1. Roquefort
    2. Feta
    3. Parmigiano Reggiano
    4. Halloumi
  8. CLA, a good source of antioxidants in cheese, is an acronym for:
    1. Conjugated Lactate Acid
    2. Conjugated Linoleic Acid
    3. Conjugated Lycopene Acid
    4. Conjugated Lutein Acid
  9. To verify that a cheese has no lactose, check which ingredient on the nutritional label?
    1. Carbohydrates
    2. Unsaturated Fat
    3. Sugar
    4. Saturated Fat
  10. The reason cheese has a low glycemic index is that it predominately contains a combination of:
    1. Fat and Lactose
    2. Lactose and Protein
    3. Carbohydrates and Protein
    4. Fat and Protein
  11. The primary protein in cheese is:
    1. Casein
    2. Immunoglobins
    3. Serum albumin
    4. B-lactoglobulin
  12. Tyrosine, those delicious crunchy pockets in aged Goudas and Parmigiano are:
    1. Long chains of amino acids
    2. Calcium lactate
    3. Concentrated lactose
    4. Salt
  13. The majority of lipids in cheese are:
    1. Diglycerides
    2. Triglycerides
    3. Fatty acids
    4. Phospholipids
  14. The higher calcium content in cheese may result in the human body’s ability to excrete a higher amount:
    1. Fat
    2. LDL (low-density-lipoprotein) cholesterol
    3. Toxins
    4. Calories
  15. The naturally occurring trans-fat, vaccenic acid, found in dairy products has what effect on coronary health disease?
    1. Increases LDL cholesterol
    2. Increases HDL (high-density-lipoprotein) cholesterol
    3. Has a positive effect against coronary disease.
    4. Has no effect, positive nor negative, against coronary disease.
  16. Eating a diet rich in dairy foods and calcium resulted in:
    1. Enhanced loss of fat from the abdomen
    2. Had no effect on weight
    3. Increased LDL cholesterol
    4. Decreased energy
  17. Although not determined why, eating cheese everyday has been found to:
    1. Decrease toxins in the blood
    2. Increase memory retention
    3. Improve vision
    4. Improve hearing
  18. Whole-fat yogurt products instead of low-fat milk has been associated with:
    1. An increase in type 2 diabetes
    2. An increase in LDL
    3. A decrease in type 2 diabetes
    4. No effect in LDL
  19. Cornell University conducted a “snack” study with 201 children and discovered:
    1. Children prefer salty snacks to sweet snacks
    2. Children who ate only potato chips consumed twice the calories as others in the study
    3. Children who ate a combination of cheese and vegetables consumed 72% less calories
    4. No significant choice of “healthier” snacks by children was determined.
  20. In her review of Janet Fletcher’s “Yogurt” Babs Hogan quotes Fletcher as stating:
    1. Heat-treated yogurt has as many probiotics as homemade yogurt.
    2. Homemade yogurt will have live active cultures.
    3. Heat-treating yogurt shortens life and kills most probiotics.
    4. Probiotics in yogurt has little effect on our immune system.

Answers: 1 – 3; 2 – 1; 3 – 2; 4 – 2; 5 – 2; 6 – 3; 7 – 3; 8 – 2; 9 – 3; 10 – 4; 11 – 1; 12 – 1; 13 – 2; 14 – 1; 15 – 3; 16 – 1; 17 – 2; 18 – 3; 19 – 3; 20 – 2.

American Cheese Society Body of Knowledge – Domain 1 – Health Benefits of Cheese – 2018 Sample Questions Bibliography

  1. https://www.usatoday.com/story/news/nation-now/2017/03/09/cheddar-feta-mozzarella-most-nutritious-cheeses-you-can-eat/98895968/
  2. https://www.usatoday.com/story/news/nation-now/2017/03/09/cheddar-feta-mozzarella-most-nutritious-cheeses-you-can-eat/98895968/
  3. http://www.roguecreamery.com/store/content/190/HealthBenefitsCheeseVitamins/
  4. McCalman, Max & Gibbons, David, “Mastering Cheese”. New York: Clarkson Potters Publishers. 2009. Print. (Page 20)
  5. http://www.healthycheeselady.com/
  6. https://www.granapadano.it/en-ww/hypertension.aspx
  7. https://www.womenshealthmag.com/food/salty-cheeses
  8. McCalman, Max & Gibbons, David, “Mastering Cheese”. New York: Clarkson Potters Publishers. 2009. Print. (Page 22)
  9. https://eating-made-easy.com/sugar-vs-added-sugar-whats-the-difference/
  10. https://www.livestrong.com/article/28704-cheese-affects-glucose-diabetes-diet/
  11. McCalman, Max & Gibbons, David. “Mastering Cheese”. New York: Clarkson Potters Publishers. 2009. Print. (Page 25). http://ansci.illinois.edu/static/ansc438/Milkcompsynth/milkcomp_protein.html
  12. McCalman, Max & Gibbons, David, “Mastering Cheese”. New York: Clarkson Potters Publishers. 2009. Print. (Page 27).
  13. Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (page 267)
  14. Tunick, Michael. “The Science of Cheese”. New York: Oxford University Press. Print. (Page 165)
  15. Tunick, Michael. “The Science of Cheese”. New York: Oxford University Press. Print. (Page 166)
  16. Tunick, Michael. “The Science of Cheese”. New York: Oxford University Press. Print. (Page 173)
  17. Tunick, Michael. “The Science of Cheese”. New York: Oxford University Press. Print. (Page 173)
  18. http://www.healthycheeselady.com/diabetes-type-2/
  19. http://www.healthycheeselady.com/page/15/
  20. http://www.healthycheeselady.com/page/17/

In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

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