Chocolate and Flavonoids: Health Benefits and Myths

Chocolate and Flavonoids: Health Benefits and Myths

Assessment

Interactive Video

Science

9th - 12th Grade

Hard

Created by

Olivia Brooks

FREE Resource

The video explores claims that chocolate, specifically its flavonoid content, may offer health benefits. Studies suggest flavonoids can reduce blood pressure and potentially improve brain function. However, the benefits are linked to high-flavonoid cocoa, not typical chocolate bars. Regular chocolate contains insufficient flavonoids, and its sugar and fat content may negate any health advantages. Thus, while chocolate can be enjoyed as a treat, it should not be relied upon for health benefits.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What compound in chocolate is often linked to health benefits?

Tannins

Theobromine

Flavonoids

Caffeine

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of study is considered the best for establishing cause and effect?

Observational studies

Experimental studies

Case studies

Meta-analyses

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was the observed effect of high-flavonoid cocoa drinks on blood pressure in a 2015 study?

Decrease in blood pressure

No change in blood pressure

Increase in blood pressure

Fluctuation in blood pressure

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What potential benefit of flavonoids on the brain was suggested by some studies?

Better sleep quality

Enhanced creativity

Increased intelligence

Improved memory function

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a key limitation of consuming regular chocolate for health benefits?

It is too expensive

It is not widely available

It contains too much caffeine

It lacks sufficient flavonoids

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How are flavonoid levels affected by the processing of cocoa?

They are increased

They remain unchanged

They become more potent

They are reduced

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why might flavonoid-enriched chocolate not be appealing to consumers?

It is too bitter

It is too expensive

It is too sweet

It is not tasty

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