Using the Nutrition Facts Label answer questions 30-35
What is the serving size?
Question 31
31.
Using the Nutrition Facts Label answer questions 30-35
How many servings per container?
Question 32
32.
Using the Nutrition Facts Label answer questions 30-35
How many calories per serving?
Question 33
33.
Using the Nutrition Facts Label answer questions 30-35
If someone were to eat 4 servings how many calories would they consume?
Question 34
34.
Using the Nutrition Facts Label answer questions 30-35
If someone were to eat 4 servings what percentage of saturated fat would they consume?
Question 35
35.
Using the Nutrition Facts Label answer questions 30-35
How many servings would one have to eat to get 100% of their iron for the day?
Question 36
36.
Substances that the body needs in order to grow and repair itself.
Question 37
37.
Question 38
38.
Question 39
39.
Question 40
40.
A school lunch menu has the folloiwing: Chicken patty on whole wheat bun, with lettuce and tomato, potatoe wedges and Hi-C fruit punch to drink. Which food group is missing?
Question 41
41.
Question 42
42.
Question 43
43.
Question 44
44.
Question 45
45.
Which of the following is a source of complete protein?
A Eggs
B Beans
C Spaghetti with tomato sauce
D Walnuts
Which of the following is a source of simple carbohydrates?
A Rice
B Corn
C Apple
D Chicken
Which of the following are responsible for strengthing bones and teeth?
A Vitamins
B Minerals
C Fats
D Proteins
Which of the following is an accurate statement about cholesterol?
A Cholesterol is not used by the body
B Certain foods can raise your cholesterol levels
C A low-cholesterol diet can lead to stroke and heart disease
D Saturated fats tend to lower the body's level of cholesterol
All of the following are recommended ways to maintain good health EXCEPT...
A Eating a variety of food
B Avoiding foods high in fat and calories
C Avoiding too much sugar
D Adding sodium to your diet
Which of the following can be a sign of hunger?
A stomach rumblings
B headaches
C irritability
D answers a, b and c above
Which is not a nutrient?
A Fiber
B Fats
C Carbohydrates
D Minerals
According to the text (Chapter 4, Lesson 1), the ABC's of Nutrition are...
A Aim for fitness, Build a Healthy Base and Choose sensibly
B Aim for Fiber, Build a balanced kdiet and Choose less fat
C Aim for all food groups, Build a better body, and Choose les fat
D Avoid too much sugar, Build your own plate, and Count calories
Which of teh following foods contain unsaturated fats?
A Cheese
B Butter
C Steak
D Corn
Which of the following are the nutrients?
A Calories, Fiber, Protein, Vitamins, Minerals and Water
B Carbohydrates, Fiber, Protein, Vitamins, Minerals and Water
C Carbohydrates, Fats, Protein, Vitamins, Minerals and Water
D Calories, Fat, Protein, Vitamins, Minerals and Water
Micro nutrients include, Carbohydrates, Fats and Protein.
True
False
Macro nutrients provide the body with energy.
True
False
On a Nutrition Facts Panel, daily values of nutrients...
A Are listed as percentages
B Dependent upon the gener and age of the person
C Are shown in calories
D Refer to the total fat content
All of the follwoing are recommended ways to get the nutrients you need EXCEPT...
A Avoid skipping meals
B Eliminate junk foods in your diet
C Watch portion sizes
D Balance your nutrients and food groups over time
Digestion is...
A The process by which food is eliminated from the body
B Digesting
C The process by which food is broken down by the body to be used as fuel
D Nutrients being absorbed by the large intestines
Digestion begins in the...
A Stomach
B Mouth
C Esophagus
D Liver
Food reaches your stomach...
A Before the breakdown of carbohydrates begin
B Before the digestive process begins
C After going through the esophagus
D After going through the small intestines
Most nutrients are absorbed in the...
A large intestines
B small intestines
C stomach
D pancreas
The large intestines absorbs water and salt.
True
False
One of the health concerns associated with Obesity is...
A Diabetes
B Hearing loss
C Tooth Decay
D Influenza
Found in protein and dairy products and usually solid at room temperature
A Nutrients
B Carbohydrates
C Saturated Fats
D Unsaturated Fats
Starches and sugars that provide energy
A Nutrients
B Carbohydrartes
C Saturated fats
D Unsaturated Fats
Nutrients that repair body cells and tissues
A Vitamins
B Calories
C BMI
D Proteins
A way to assess one's body size by taking into account height, gender and weight.
A Vitamins
B Calories
C BMI
D Proteins
A unit of heat that measures the energy available in foods.
A Vitamins
B Calories
C BMI
D Proteins
Check all that apply. These foods go in the Vegetable group
A Carrots
B Apples
C Lettuce
D Kale
E Lemon
F Broccoli
G Onion
Check all that apply. These foouds go in the Protein (meat, beans, alternative) group
A Hummus
B Salmon
C Mango
D Rice
E Chicken
F Eggs
G Lentils
Choose all that apply. These foods go in the Dairy group.
A Cottage cheese
B Avacado
C Yogurt
D 2% Milk
E Eggs
F Ice Cream
G Frosted Flakes cereal
Choose all that apply. These foods go in the Grain group.
A Rice
B Frosted Flakes cereal
C Bagel
D Corn
E Wheat chex
F Corn tortilla
G Flour tortilla
Which of the following is NOT an internal influence on our food choices?
A Emotions
B Hunger
C Appetite
D Culture
Which is the physiological need to eat?
A Emotions
B Hunger
C Appetite
D Culture
Which is the physiological desire to eat?
A Emotions
B Hunger
C Appetite
D Culture
According to the video, how many people actually die from food borne illness (food poinsoning) every year
A 1000
B 2000
C 3000
D 4000
Raw foods should be seperate from Ready to Eat foods to avoid...
A mixing them up
B cross contamination
C using the same utencils
D accidentally eating the raw foods
To avoid possible food poisoning, cold foods should be kept at...
A 40 degrees or below
B 50 degrees or below
C 60 degrees or below
D 70 degrees or below
To avoid possible food poisoning, hot foods should be kept at...
A 110 degrees or higher
B 120 degrees or higher
C 130 degrees or higher
D 140 degrees or higher
The best way to avoid the spread of any disease, including food poisoning is the washing of hands.