Unit 3 & 4 Review--Fruits, Veggies, water, MyPlate

Which vegetables have the most vitamins & minerals?

• yellow and red

• orange and yellow

• red, orange and dark green

• dark green and yellow

Which group are the fat-soluble vitamins?

• A, B, E, C

• B, C, E, K

• A, D, E, K

• K, D, B, C

The cut surface of fruits can be kept from turning brown with what?

• water

• water with sugar added

• salt

• Acorbic Acid (Vitamin C)

What three things destroy nutrients in fruits and veggies?

• Heat, air and alkalies

• Air, water and copper

• Heat, air and water

• Heat, water and flavorings

What is an advantage to buying fruits in season?

• They are cheaper and higher quality.

• They spoil faster.

• There is no advantage.

• They are more expensive.

How much water should be consumed one hour BEFORE exercise?

• 1 gallon

• 5 oz.

• 40-45 ounces

• 8-20 oz.

Which of the following helps to prevent scurvy?

• Iodine

• Vitamin C

• Iron

• Vitamin D

Which of the following helps prevent night blindness and poor eyesight?

• Flouride

• Potassium

• Vitamin A

• Calcium

Which of the following helps prevent osteoporosis?

• calcium

• Vitamin C

• Vitamin D

• Sodium

What is another name for Ascorbic Acid?

• Iron

• Iodine

• Protein

• Vitamin C