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Food Chemistry

Total questions: 17

Worksheet time: 9mins

Name
Class
Date
1.

Which best describes unsaturated fats?

a)

Very unhealthy for your body, too much can lead to health problems

b)

Mostly found in plants and should be part of a healthy diet

c)

Mostly found in animals

2.

Which of the following are units of weight that can be found on a food label? (select all that apply)

a)

Centimeters

b)

tons

c)

grams

d)

pounds

e)

milligrams

3.

What is the nutrient name for fats and oils?

a)

lipids

b)

mayonnaise

c)

carbohydrates

d)

lactose

4.

Facts on a nutrition label are based off of a diet that consists of how many calories?

a)

200

b)

1,000,000

c)

1,000

d)

2,000

5.

What chemical is used to test for starch?

a)

glucose

b)

Benedict

c)

iodine

d)

slime

6.

What is another name for sodium?

a)

sugar

b)

salt

c)

fat

d)

carbohydrates

7.

Glucose is a type of _______________.

a)

protein

b)

starch

c)

salt

d)

sugar

8.

Which of the following nutrients are considered carbohydrates?

a)

glucose

b)

protein

c)

starch

d)

fat

9.

Which best describes nutrients?

a)

chemicals found in food

b)

servings on a package

c)

vitamins

d)

things we eat

10.

What are the building blocks of proteins?

a)

muscles

b)

bones

c)

amino acids

d)

chicken

11.

What is another name for Vitamin C?

a)

scurvy

b)

ascorbic acid

c)

Vitamin acid

d)

limey

12.

What nutrient helps to build and repair muscle?

a)

carbohydrates

b)

glucose

c)

protein

d)

lipids

13.

Which vitamin/mineral was found to help with night blindness and vision?

a)

Vitamin A

b)

Vitamin B

c)

Vitamin C

d)

Vitamin D

14.

What is the human body's number one source of energy?

a)

sugar

b)

starch

c)

protein

d)

Vitamin A

15.

Fructose is a sugar found mainly in what?

a)

Meat

b)

Candy

c)

Vegetables

d)

Fruit

16.

Which of following foods would test positive for fructose?

a)

rice

b)

orange juice

c)

steak

d)

milk

17.

Which is the least healthy of the fats?

a)

saturated fats

b)

unsaturated fats

c)

trans fats