Food Safety and Nutrition Quiz

What is the minimum internal temperature that poultry should be cooked to ensure it is safe to eat?

• 145°F

• 160°F

• 165°F

• 180°F

Which of the following is a key step in preventing cross-contamination in the kitchen?

• Using the same cutting board for raw meat and vegetables

• Washing hands before and after handling food

• Storing raw meat above ready-to-eat foods in the refrigerator

• Using a single towel for all kitchen tasks

What is the primary purpose of the Dietary Guidelines for Americans?

• To promote the sale of dietary supplements

• To provide advice on how to lose weight quickly

• To offer recommendations for a healthy diet and lifestyle

• To encourage the consumption of fast food

Which nutrient is primarily responsible for building and repairing body tissues?

• Carbohydrates

• Fats

• Proteins

• Vitamins

What is the recommended daily intake of fruits and vegetables according to the nutritional guidelines?

• 1-2 servings

• 3-4 servings

• 5-9 servings

• 10-12 servings

Reflect on a time when you had to ensure food safety while preparing a meal. What steps did you take to prevent foodborne illness?

Which of the following is a common symptom of foodborne illness?

• Headache

• Fever

• Nausea

• All of the above

What is the main function of carbohydrates in the diet?

• To provide energy

• To build muscle

• To store vitamins

• To regulate body temperature

Which of the following practices helps to maintain the nutritional quality of vegetables during cooking?

• Boiling for a long time

• Steaming

• Frying

• Microwaving with added water

Reflect on your current eating habits. How do they align with the nutritional guidelines discussed in Unit 1?