NEW
Font size
S
M
L
XL
WorksheetsNutritional Measures & Dietary Intake
Total questions: 14
Worksheet time: 7mins
Name
Class
Date
1.
What does DRV stand for?
a)
Diet Review Value
b)
Dietary Reference Value
2.
Dietary Reference Value is an estimate of the amount of energy and nutrients needed for health.
a)
True
b)
false
3.
What is an RNI?
a)
Reference Nutrient Intake
b)
Real Nutrient Intake
c)
Ready Nutritious Intake
d)
Reference Naughty Intake
4.
There are RNIs for protein, vitamins and minerals.
a)
True
b)
False
5.
In the UK nutritional labels must indicate the amount of calories, fat, protein and carbohydrates per portion and per 100g
a)
True
b)
False
6.
The Eatwell Plate and Eatwell Guide, suggest that most of your plate contains:
a)
Meat, fish and alternatives
b)
Milk and dairy
c)
Foods high in fat and sugar
d)
Fruit & Veg, and Bread, Cereals & Potatoes
7.
The nutritional value of food can be affected by food preparation and processing.
a)
True
b)
False
8.
Which method of cooking vegetables would retain more vitamins?
a)
Boiling
b)
Steaming
9.
Frying food retains nutrients.
a)
True
b)
False
10.
Canning food involves heating it to very high temperatures to destroy bacteria. which vitamins are particularly affected by this?
a)
A and D
b)
K
c)
B1 and C
d)
E
11.
What is an excellent way to preserve the nutrients in food?
a)
Dehydration
b)
Canning
c)
Heating
d)
Freezing
12.
What benefit does vacuum packing have?
a)
Seals in nutrients
b)
Reduces exposure to air
c)
Keeps food cold
d)
Uses less packaging
13.
BMI means:
a)
Body Mass Intake
b)
Body Mass Index
c)
Britain Mass Index
d)
Big Mass Intake
14.
The formula for calculating BMI is:
a)
Weight in Kg / (Height in M)2
b)
Weight in Kg / Height in M
c)
Height in M / Weight in Kg
d)
Height in M x Weight in Kg
Reset
