Balanced Diet and Nutrition Concepts

Balanced Diet and Nutrition Concepts

Assessment

Interactive Video

Biology, Science, Life Skills

6th - 8th Grade

Hard

Created by

Patricia Brown

Used 1+ times

FREE Resource

The video explores the concept of healthy eating, emphasizing the importance of a balanced diet based on the Healthy Eating Pyramid. It highlights the significance of consuming a variety of plant-based foods, dairy, and protein sources while limiting unhealthy fats, salt, and sugar. The video also stresses the importance of hydration and provides practical advice for maintaining a healthy diet.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What organization provides guidance on a balanced diet through the Healthy Eating Pyramid?

Dietitians Association of Australia

Nutrition Australia

Australian Government

World Health Organization

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a plant-based food group in the foundation layers of the pyramid?

Vegetables and legumes

Fruits

Dairy

Grains

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why are whole grains recommended over refined grains?

They taste better

They are easier to cook

They are cheaper

They retain most of the fiber and nutrients

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main source of calcium in the middle layer of the pyramid?

Fruits

Lean meats

Milk, yogurt, and cheese

Nuts and seeds

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which nutrient is essential for brain and nervous system function and is found in animal foods?

Vitamin C

Vitamin B12

Calcium

Iron

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why are legumes included in two different food groups?

They provide both protein and fiber

They are high in sugar

They are a type of grain

They are a dairy alternative

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What type of fats should be limited according to the top layer of the pyramid?

Saturated and trans fats

Omega-3 fats

Polyunsaturated fats

Monounsaturated fats

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