Health Benefits of Eggs

Health Benefits of Eggs

Assessment

Interactive Video

Biology

9th - 10th Grade

Hard

Created by

Patricia Brown

FREE Resource

The video discusses the top 8 benefits of eating eggs, highlighting their nutritional value and health benefits. Eggs are rich in nutrients, including choline and omega-3 fatty acids, and are beneficial for heart health, eye health, and weight management. Despite concerns about cholesterol, eggs are shown to promote good HDL cholesterol and reduce the risk of heart disease and stroke. They also contain antioxidants that support eye health and provide essential proteins and amino acids. The video concludes with a call to action for viewers to like, share, and subscribe.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why are eggs considered a superfood despite their cholesterol content?

They are packed with nutrients and beneficial cholesterol.

They are low in calories.

They are a good source of carbohydrates.

They contain only bad cholesterol.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What essential nutrient found in eggs is crucial for building cell membranes?

Vitamin C

Iron

Calcium

Choline

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How do eggs help in reducing the risk of heart disease?

By increasing LDL cholesterol

By promoting HDL cholesterol and reducing LDL cholesterol

By being a low-fat food

By providing high sugar content

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which antioxidants in eggs are beneficial for eye health?

Omega-3 and omega-6

Vitamin D and calcium

Iron and magnesium

Lutein and zeaxanthin

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the role of omega-3 fatty acids found in eggs?

Reduce triglycerides in the blood

Increase blood sugar levels

Decrease protein synthesis

Promote weight gain

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why are eggs considered a complete protein source?

They contain no cholesterol.

They are high in carbohydrates.

They are low in fat.

They contain all essential amino acids.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How do eggs contribute to reducing the risk of stroke?

By increasing LDL cholesterol

By reducing LDL cholesterol

By being a low-calorie food

By being high in sugar

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