To Be Labeled as "Healthy," a Food Must Be Low

question 3

Multiple Choice

To be labeled as "healthy," a food must be low in total, saturated, and trans fat, cholesterol, and sodium, and contain at least what percentage of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber?​

• A) ​5
• B) ​10
• C) ​15
• D) ​20
• E) ​50

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Definitions:

Quality Assurance

A systematic approach to ensuring that a product or service meets specified requirements and is of a consistent, high quality.

Quality Plan

A document that specifies quality standards, practices, resources, specifications, and the sequence of activities relevant to a particular product, service, project, or contract.

Controls

Mechanisms or regulations put in place to guide the operation or behavior of a system, process, or organization.

Initiation Phase

The first phase in a project where its feasibility, scope, and objectives are determined, leading to its formal launch.