What to do with unpleasant smelling oil
1 = heat it up and cool down before using
2 = throw away and do not use
3 = strain the oil before using

Name of the cooking method used when food is submerged in hot oil
1 = Sauteing
2 = Deep-frying
3 = Stir-frying

Type of fat best to use for deep-frying
1 = sunflower oil
2 = butter
3 = olive oil

Preferred oil choice to use when making Greek salad
1 = sunflower oil
2 = canola oil
3 = olive oil

When reading food labels, a kilojoule is a unit of:
1 = energy
2 = cholesterol
3 = total fat

A healthiest way of cooking beef
1 = quickly cook all sides (seared)
2 = crumb and fry in a little oil (crumbed)
3 = batter and fry in oil (battered)

A sentence best describing a fat replacer
1 = an ingredient with no energy value and a sweet taste
2 = an ingredient that can provide some of the functions of fat in food but with a lower energy value
3 = an ingredient that is less expensive than fat

Ingredients needed when making a french toast
1 = milk, sugar, eggs and butter
2 = milk, sugar, eggs and olive oil
3 = milk, sugar, eggs and cream

When shallow frying, smoking oil is an indication that:
1 = the oil has become too hot to use
2 = there is not enough oil in the pan
3 = water is mixed with the oil in the pan

An oil that promotes heart health
1 = sunflower oil
2 = vegetable oil
3 = canola oil

Reason behind fried potatoes being too greasy
1 = frying temperature too low
2 = not frying for long enough
3 = frying temperature too high

Best fat choice when making shortbread biscuits
1 = low-fat spread
2 = block margarine
3 = butter

A product that can be used in the place of fresh cream to lower the energy value when making a sauce
1 = orley whip
2 = bulgarian yoghurt
3 = mascarpone cheese

The best fat to use when making pastry
1 = soft margarine
2 = olive oil
3 = butter

The type of canned tuna that has the lowest energy
1 = tuna in salted water
2 = tuna in sunflower oil
3 = tuna in salad dressing

Statement best describing margarine labelled as 'Halaal'
1 = margarine made from only vegetable fats
2 = margarine made from only vegetable fats and marine fats
3 = margarine made from only olive oil

Reason why butter rather than margarine should be chosen when cooking
1 = butter is healthier than margarine
2 = butter gives a better flavour to foods
3 = butter can be heated to a higher temperature

To reduce the energy content of spaghetti bolognaise use:
1 = lean beef mince
2 = regular beef mince
3 = use half soya and half regular mince

'Breading' foods to be deep fried means:
1 = coating the food with crumbs
2 = frying the food with dry spices
3 = coating the food in flour and egg

Meat (per 100g) with the least fat
1 = pork shoulder
2 = veal shoulder
3 = lamb shoulder

Name given to the cooking method when just enough oil is used to cover the base of the pan, but not enough to completely cover the food
1 = pan searing
2 = deep-frying
3 = shallow-frying

Reason why most foods intended to be deep fried should be breaded or battered first
1 = prevents the food from becoming greasy during cooking
2 = helps to dry out the food during cooking
3 = helps to flavour the oil used for deep-frying

The cold dessert with a lowest energy value
1 = frozen yoghurt
2 = ice cream
3 = sorbet

The fat that may contribute to heart disease when reading a food label
1 = unsaturated fatty acids
2 = polyunsaturated fatty acids
3 = trans fatty acids

A cut of pork that will hold moisture during cooking
1 = cuts with a good layer of fat on the exterior
2 = cuts with no visible fat on the exterior
3 = vacuum packed cuts

Fat food knowledge category
1 = poor or below average knowledge: score 11 or below
2 = average knowledge: score 12-17
3 = above average or good knowledge: score 18 or above

Correct rank list of food items from the lowest to the highest fat content per serving of th same weight
1 = beef steak; tuna fish; pork sausage
2 = tuna fish; beef steak; pork sausage
3 = pork sausage; beef steak; tuna fish
4 = beef steak; pork sausage; tuna fish
5 = don't know

The food with the highest fat content per 100g
1 = avocados
2 = bananas
3 = potatoes
4 = raisins
5 = don't know

The milk or milk product from the list that does not contain cholesterol
1 = soya bean milk
2 = low fat (2%) milk
3 = plain bulgarian yoghurt
4 = feta cheese
5 = don't know

The food which is high in omega-3 fatty acids
1 = chicken with skin
2 = beef with fat
3 = fatty fish
4 = shellfish
5 = don't know

The food that will contain trans fatty acids
1 = cottage cheese
2 = hard margarine
3 = boiled egg
4 = low fat (2%) milk
5 = don't know

Cholesterol containing food item
1 = margarine
2 = baked beans
3 = sunflower oil
4 = frankfurter sausage
5 = don't know

The food that has the lowest fat content per 100g
1 = baked potato
2 = potato salad
3 = mashed potato
4 = roast potato
5 = don't know

A truth about cholesterol
1 = it is essential to the human diet
2 = it is found in plant products
3 = it provides energy to the body
4 = it is manufactured in the body
5 = don't know

"Good" fats in the diet
1 = saturated fatty acids
2 = unsaturated fatty acids
3 = trans fatty acids
4 = hydrogenated fatty acids
5 = don't know

Products usually containing cholesterol
1 = plant products
2 = animal products
3 = food products containing fat or oil
4 = processed food products
5 = don't know

The dietary factor most associated with high blood cholesterol levels is a high intake of:
1 = cholesterol
2 = food fat
3 = saturated fat
4 = unsaturated fat
5 = don't know

The energy content of fat compared to that of starch
1 = about half that of starch
2 = slightly lower than that of starch
3 = slightly higher than that of starch
4 = about double that of starch
5 = don't know

The most appropriate margarine to protect against heart disease
1 = that is labelled "unsaturated plant oil"
2 = that contains hydrogenated plant oil as the first ingredient
3 = that is solid and sold in a brick
4 = that is advertised as containing "no cholesterol"
5 = don't know

A monounsaturated fat
1 = olive oil
2 = sunflower oil
3 = palm kernel oil
4 = maize oil
5 = don't know

An oil that should not be allowed in the diet used for the treatment of coronary heart disease
1 = sunflower oil
2 = olive oil
3 = coconut oil
4 = canola oil
5 = don't know

The food with the lowest fat content per serving slice
1 = jam roll
2 = baked cheese cake
3 = apple pie
4 = milk tart
5 = don't know

A food high in saturated fat
1 = olives
2 = chocolate
3 = peanut butter
4 = almonds
5 = don't know

The food with the highest energy content per 100g
1 = potato
2 = bread
3 = meat
4 = butter
5 = don't know

Fat nutrition knowledge category
1 = poor or below average score: score 7 or below
2 = average score: score 8-12
3 = above average or good score: score 13 or higher

Consumption frequency of hamburger or cheeseburger
0 = never/once or less than once per month
1 = 2-3 times per month
2 = 1-2 times per week
3 = 3-4 times per week
4 = 5+ times per week

Consumption frequency of cold cuts, lunch meats, ham (with fat), etc
0 = never/once or less than once per month
1 = 2-3 times per month
2 = 1-2 times per week
3 = 3-4 times per week
4 = 5+ times week

Consumption frequency of margarine or butter
0 = never/once or less than once per month
1 = 2-3 times per month
2 = 1-2 times per week
3 = 3-4 times per week
4 = 5+ per week

Consumption frequency of full-cream milk
0 = never/ once or less than once per month
1 = 2-3 times per month
2 = 1-2 times per week
3 = 3-4 times per week
4 = 5+ times per week

Consumption of foods rich in fat category
1 = diet high in fat: score more than 27
2 = diet quite high in fat: score 25-27
3 = typical western diet: score 22-24
4 = a diet with low-fat food choices: score 18-21
5 = a desirable fat intake(almost ideal): score 17 or less

Individual's percerption of own general dietary fat knowledge compared to that of other students
1 = much less
2 = somewhat less
3 = about similar
4 = somewhat more
5 = much more

Individual's percerption of own food intake
1 = consume foods popular with and consumed by most adults of your age
2 = consume foods considered healthier choices than those consumed by most adults of your age

Where/from whom did you learn mostly about food choices?
1 = at home with family
2 = articles in magazines, books, internet, etc
3 = friends
4 = television or radio
5 = school subjects such as consumer studies and life orientation

Are you currently physically active?
1 = yes
2 = no

Smoking status
1 = non-smoker (have never smoked)
2 = current smoker (smoked in the last 12 months or quit in the past year)
3 = former smoker (quit smoking more than a year ago)

Consumption frequency of dietary supplements
1 = never
2 = seldom
3 = when i remember
4 = fairly regularly
5 = regularly

Individual's perception of own body weight status
1 = underweight
2 = optimal/normal body weight
3 = slightly overweight/overweight
4 = obese

Do you have a family history of cardiovascular disease?
1 = yes
2 = no
3 = don't know/unsure

Gender
1 = female
2 = male

Course/programmes currently being studied
1 = financial information systems
2 = sports management
3 = hospitality management
4 = information and communication technology in application development
5 = accounting
6 = graphic design
7 = retail business management
8 = further education and training
9 = tourism management
10 = office management and technology
11 = entrepreneurship
12 = management
13 = jewellery design and manufacture
14 = human resource management
15 = environmental management
16 = town and regional planning
17 = chemical engineering
18 = electrical engineering
19 = journalism
20 = nature conservation
21 = real estate
22 = environmental health
23 = somatology
24 = consumer science:food and nutrition
25 = marketing
26 = events management
27 = optical dispensing
28 = fashion
29 = surface design
30 = biotechnology
31 = architectural technology
32 = public management
33 = public relations management
34 = maritime studies

1 = applied sciences
2 = business and management sciences
3 = education
4 = engineering
5 = health and wellness sciences
6 = informatics and design