Vitamins, Minerals & Water

Which vegetables have the most vitamins and minerals?

• Yellow and Red

• Orange and Yellow

• Red, Orange and Dark Green

• Dark Green and Yellow

Which of the following vitamins are fat-soluble?

• A, B, E, C

• B, C, E, K

• D, K, B, C

• K, A, D, E

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

• Water

• Ascorbic Acid

• Water with Sugar Added

• Salt

The following are the most common things that destroy the nutrients in fruits and vegetables:

• Heat, air and alkalines

• Heat, air, and water

• Air, water, and copper

• Heat, water, and alkalines

Oxidation occurs in cut-up fruit when it is exposed to:

• Air

• Vitamin C

• Ascorbic Acid

• Gelatin

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.

• All of the above are correct

What is the advantage of buying fruits in season?

• They are cheaper and higher in quality.

• They are more expensive.

• They spoil faster.

• There is no advantage.

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

• 0

• 4

• 5

• 9

The definition of a deficiency means:

• Not enough of something

• Too much of something

• It helps to maintain fluid balance

• It dissolves in water

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

• 5-6 fl. oz.

• 8-20 fl. oz.

• 40-45 fl. oz.

• 60-64 fl. oz.