Test on Functional Foods: Definitions, Development, and Benefits

Question 1: New European regulations have led to an acceleration in functional food product launches.

A. Ano

B. Ne

Explanation: New European regulations requiring manufacturers to provide scientific evidence for product claims have actually slowed down functional food product launches.

Question 2: By what value is the global functional food market expected to expand by the year 2013?

A. At least 44 billion US$

B. At least 90.5 billion US$

C. Approximately 1.35 billion US$

D. Around 95 billion INR

Explanation: The study materials state: 'Market of functional food is expanding and global market is expected to reach a value of at least 90.5 billion US$ by 2013.'

Question 3: Plant sterols are known to reduce total and LDL-cholesterol.

A. Ano

B. Ne

Explanation: Plant sterols and stanols are known to reduce total and LDL-cholesterol, thus lowering the risk of coronary heart disease. Daily intake of spreads enriched with plant sterols effectively lowers blood total-cholesterol and LDL-cholesterol levels.

Question 4: Which of the following are benefits associated with isoflavone consumption, according to the provided study materials?

A. Increased risk of glycosuria

B. Lower body mass index (BMI) and higher HDL levels in postmenopausal women

C. Inhibition of lipid peroxidation

D. Reduced incidence of age-related diseases

Explanation: The study materials state that 'Isoflavone consumption by postmenopausal women also correlated with lower body mass index (BMI), and higher HDL levels.' Additionally, Table 4 lists 'Daidzein, genistein, and isoflavones' as inhibiting lipid peroxidation and decreasing cardiovascular and cancer risks. Option 0 is incorrect as soy protein (which contains isoflavones) is linked to a *lower* risk of glycosuria. Option 3 is a benefit linked to general soy protein consumption, not explicitly stated as a direct correlation with isoflavone consumption alone in the provided text.

Question 5: Food characteristics associated with new psychosocial stressors and mood change include foods that favorably affect mood.

A. Ano

B. Ne

Explanation: The study materials explicitly categorize 'New psychosocial stressors and mood change' as a health category, and the corresponding food characteristic is 'Food which favorably affects mood'.