HTIIIB: Unit 1 Practice Quiz

The first part of a sustainability effort comes from processes used where to minimize waste of everything from food to energy?

• in advertising

• in the grocery stores

• in the kitchen

• in the stock rooms

What type of vitamin has several varieties that assist in red blood formation and healthy cell growth?

• vitamin D

• vitamin B

• vitamin C

• vitamin E

Hippocrates’s quote, “Let food be thy medicine and medicine thy food,” is a great way of thinking about what we eat because it reminds:

• that food should be delicious more than nutritious.

• that food is meant to be enjoyed.

• that food serves more than one purpose in life.

• that food only serves one specific purpose in life.

Kayla’s doctor informs her that based on her recent bloodwork, it seems that her body isn’t properly absorbing all of the calcium that it needs, which could in turn impact her bone growth and development. What vitamin could Kayla eat more of in order to improve her calcium absorption?

• vitamin D

• vitamin E

• iron

• magnesium

What nutrient delivers oxygen to the body through the bloodstream and can be found in meat, seafood, poultry, whole-grain products, and dark green leafy vegetables?

• vitamin D

• iron

• magnesium

• vitamin C

What kind of fat comes mostly from animal products and should be used in moderation because it is high in calories?

• hearty fat

• trans fat

• unsaturated fat

• saturated fat

The fact that many people do not have the ability to “choose” what and how much they eat every day is a criticism that has to do with what differences that exist among people?

• health-related

• socioeconomic

• nutritional

• cultural

What can be considered the source of life and is also one of the most important nutrients found in food?

• water

• carbs

• saturated fats

• whole grains

While chefs and restaurants are often generous in their portions because they want diners to feel happy and satisfied, they may reconsider their portion sizes as they plan their menus to better tailor their plates toward adequate nutrition without promoting:

• dissatisfaction.

• hunger.

• overeating.

• deficient nutrition.

What term refers to the standardized amount of food experts recommend as a certain quantity?

• serving size

• portion size

• platter

• portion control