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WorksheetsNutrition Labels and Food Safety
Total questions: 20
Worksheet time: 14mins
What types of foods have normally nutrition labels?
whole foods, such as fruits and vegetables
grains, such as pasta, bread, barley, and rice
processed or foods altered from their natural state
dairy
Why do many packaged foods list water as the first ingredient?
Because there is less water than any other ingredients.
Because there is more water than any other ingredients.
Because it is in reverse alphabetical order.
Because it's the most common ingredients.
One sign that food is healthy comes from the listed
preservatives
added sugars
additives
natural ingredients
Packages often contain more than one serving. If you eat the whole package, you end up eating
more nutrients
more calories
more calories and nutrients
the same amount of calories
Food high in sodium and saturated fats but low in cholesterol is considered
healthy
unhealthy
healthy as long as it has enough fiber
healthy as long as it has enough vitamins
A nutrition facts label is based off of a __________ calorie diet
2000
2500
3000
1500
Main ingredient is?
corn
corn oil
salt
frito
The MAIN purpose of nutrition labels on food products is to
market the company's product
provide the consumer with information for choosing healthy foods
complete the packaging of the product
Based on the label, how many chips are in 1 serving of this bag of potato chips?
20 chips
28 chips
160 chips
90 chips
Based on the label, if I ate 32 chips, how much cholesterol would I consume
0
10
50
120
How Much Sodium is in one serving of chips?
0 Miligrams
250 Miligrams
2.5 Grams
10 Grams
% Daily Value shows
how much a nutrient in a serving of the food contributes to a total daily diet, so if it lists 15% of calcium, it means that serving provides 15% of calcium you need for each day.
percentage of nutrients based on a 2000 calorie meal
only different types of fats and the amount of sodium based on a 2000 calorie diet
minerals and vitamins as well as sodium; the amount compared to the recommended daily amount
4 steps to food safety are
clean, separate, cook, put aside
clean, separate, cook, chill
put in a plastic bag, separate, boil in water, freeze
clean, observe, cook and freeze
Foodborne illness or food poisoning is often related to
mishandling food
handling food carefully
cleaning food too much
shopping in unsanitary supermarkets
A food intolerance
is an allergy
leads mostly to diarrhea
is a negative reaction to a food that involves the immune system
often leads to very uncomfortable symptoms and body reactions
What three parts of the nutrition label you should limit in your diet?
Saturated fat and trans fat 2. sodium 3. potassium
Unsaturated fat 2. sodium 3. added sugars
Saturated fat and trans fat 2. fiber 3. added sugars
Saturated fat and trans fat 2. sodium 3. added sugars
Which of the following are the most common signs of food allergies:
sore throat and fever
fever and diarrhea
rash, vomiting, closing off of the windpipe, hives, diarrhea
fever and vomiting
In order to avoid foodborne illnesses, you shall chill the food, which means
to refrigerate it within two hours and defrost frozen food on the counter
to refrigerate it on the same day and defrost frozen food in the microwave
to refrigerate it within two hours and defrost frozen food in the microwave or in the fridge
to refrigerate it within five hours and defrost frozen food in the fridge
