Vitamins, Minerals & Water

Front

Which vegetables have the most vitamins and minerals? Options: Yellow and Red, Orange and Yellow, Red, Orange and Dark Green, Dark Green and Yellow

Back

Red, Orange and Dark Green

Front

Which of the following vitamins are fat-soluble? A, B, E, C; B, C, E, K; D, K, B, C; K, A, D, E

Back

K, A, D, E

Front

The cut surface of fruits can be kept from turning brown by dipping them or covering them with:

Back

Ascorbic Acid

Front

What are the most common things that destroy the nutrients in fruits and vegetables?
Options: Heat, air and alkalines; Heat, air, and water; Air, water, and copper; Heat, water, and alkalines

Back

Heat, air, and water

Front

Oxidation occurs in cut-up fruit when it is exposed to: Air, Vitamin C, Ascorbic Acid, Gelatin

Back

Air

Front

Which of the following are important to remember when selecting fresh fruits and vegetables? Firm and free from decay. Free from bruises. Good smell and color.

Back

All of the above are correct

Front

What is the advantage of buying fruits in season?

Back

They are cheaper and higher in quality.

Front

The amount of calories per gram that water, vitamins and minerals provide is:

Back

0

Front

The definition of a deficiency means:

Back

Not enough of something

Front

The amount of water that should be consumed one hour before a physical fitness activity is:

Back

8-20 fl. oz.