CAPE UNIT 2 ASSESSMENT

CAPE UNIT 2 ASSESSMENT

12th Grade

45 Qs

quiz-placeholder

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CAPE UNIT 2 ASSESSMENT

CAPE UNIT 2 ASSESSMENT

Assessment

Quiz

Other

12th Grade

Medium

Created by

Melissa Allen-Browne

Used 8+ times

FREE Resource

45 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is LEAST likely to influence the eating patterns and food choices of adolescents?

Advertising

Resources available

Nutrition information

Peers and other persons

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following consists of a large limestone brick and a smaller hand-held brick?

Sil and Lorha

Mortar and pestle

Dabla and coucou stick

Swizzle stick and wooden spoon

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A food system is BEST described as

methods of growing foods

farmers organized in a co-op system

social, political, economic and environmental food context

processes and infrastructure involved in feeding a population

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following strategies are used to ensure availability of food after a disaster?

I. Selection of shelters where persons can get assistance

II. Stockpiling of dried foods such as peas, rice, pasta and cereals

III. Stockpiling of a variety of meats, vegetables, fruits and canned items

I and II only

I and III only

II and III only

I, II and III

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following terms is NOT associated with food security?

Food stability

Food rations

Food utilization

Food availability

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a culturally acceptable dish in Caribbean cuisine?

Sushi

Cou Cou

French fries

Curried chicken

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following are factors that influence food choices and patterns in the Caribbean?

I. Advertising and media

II. Globalization

III. Education and socioeconomic influences

I and II only

I and III only

II and III only

I, II and III

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