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WorksheetsYear 9 Nutrients Homework 2
Total questions: 14
Worksheet time: 7mins
Name
Class
Date
1.
How many guidelines are listed in the Australian Dietary Guidelines?
a)
4
b)
5
c)
3
d)
6
2.
What is the aim of the Australian Dietary Guidelines?
a)
To improve the health of certain sectors of the population.
b)
To reduce the incidence of diet relate disease and improve the health of the Australian Community
c)
To confuse the community
d)
to tell people exactly how much food they should be eating
3.
What is the food model that represents guideline 2?
a)
The Australian Guide to Healthy Eating
b)
The Healthy Eating Pyramid
4.
Where is the discretionary food on the AGHE Food Model placed?
a)
Within the pyramid
b)
Within the circle
c)
On the outside of the circle
d)
On the outside of the pyramid
5.
What are the 3 Macro nutrients?
a)
Protein,Vitamins, Minerals
b)
Carbohydrates, Protein, Fats
c)
Fats, Fibre, Iron
d)
Water, Vitamins, Minerals
6.
The main function of Protein is....
a)
to provide omega 3
b)
to provide a diet high in fibre, and keep the digestive system healhty
c)
for growth, and repair of body cells after injury.
d)
for the growth of bones
7.
Fibre is a type of......
a)
sugar
b)
protein
c)
carbohydrate
d)
fat
8.
The importance of Omega 3's are....
a)
to improve skin and eye health
b)
in brain function and normal growth and development
c)
bone growth and repair
d)
to increase intelligence
9.
List the 2 Micro nutrients?
a)
Carbohydrates and Fibre
b)
Protein and Iron
c)
Water, Vitamins and Minerals
d)
Vitamins and Minerals
10.
What are the fat soluble vitamins?
a)
Vitamin C E, K, D
b)
Vitamin A, D, E, K
c)
Vitamin C and B
d)
Vitamin A, B, C, D
11.
Why should you be careful of vegetables containing water soluble vitamins when cooking?
a)
so you don't consume too much of a vitamin
b)
so the vitamins are not lost in the cooking water
c)
too increase the vitamin content
12.
The process that occurs when producing the dressing for the Caesar salad is called?
a)
Gelatinisation
b)
Dextrinisation
c)
Emulsion
d)
Caramelisation
13.
What is the browning reaction of foods when we use dry heat?
a)
Caramelisation
b)
Dextrinisation
c)
Emulsion
d)
Gelatinisation
14.
What causes the pizza dough to rise?
a)
Cooking
b)
Kneading
c)
Growth of yeast
d)
Dextrinisation
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