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Nutrition and Wellness Review

Total questions: 50

Worksheet time: 26mins

Name
Class
Date
1.

What are the 5 groups on MyPlate?

a)

Dairy, Fruit, Protein, Vegetables, & Grains

b)

Fruit, Vegetables, Sugar, Oil, Rice

c)

Meat, Rice, Potatoes, Fruit, Vegetables

2.

Teens should be eating a lot of what kind of foods?

a)

Fast Food

b)

Grain Foods

c)

Nutrient Dense Food

3.

Nutrition Labels are ...

a)

Where all the ingredients are listed

b)

Have the nutritional fact on it

c)

Both

4.

14. Balance is key to having a healthy diet

a)

False

b)

True

5.

What is the Temperature Danger Zone?

a)

32-40

b)

40-80

c)

40-140

d)

140-212

6.

What is the first aid technique that helps someone who is choking?

a)

CPR

b)

Heimlich maneuver

7.

Which foodborne illness can be found in canned food?

a)

Botulism

b)

Campylobacter

c)

E. Coli

d)

Salmonella

8.

What is the spread of bacteria from one surface to another?

a)

Cross-Contamination

b)

FATTOM

c)

Two-Hour Rule

d)

Cross handle

9.
Fat-soluble vitamins
a)
do no build up in the body
b)
are absorbed by fat
c)
are not needed by the body
d)
pass easily into the bloodstream
10.
The Nutrition Facts panel on food labels includes information on 
a)
the number of calories per serving
b)
the price per unit
c)
the expiration date
d)
the cooking process
11.
The substances in food that your body needs to grow, to repair itself, and to supply you with energy
a)
appetite
b)
calories
c)
nutrients 
d)
hunger
12.
Consuming too much ___________ can lead to high blood pressure.
a)
grain
b)
sodium
c)
water
d)
fruit
13.
Identify this kitchen measuring equipment
a)
liquid measuring cups
b)
dry measuring cups
c)
measuring spoons
d)
tablespoons
14.

Identify this kitchen measuring equipment

a)

liquid measuring cup

b)

dry measuring cup

c)

measuring spoon

d)

glass mixing bowl

15.

The abbreviation for Tablespoon is

a)

tsp

b)

Tbsp

c)

t

d)

T

e)

Both 2 and 4

16.

Where do we get most of our energy?

a)

fat

b)

water

c)

protein

d)

carbohydrates

17.

Which nutrient helps build muscle tissues:

a)

water

b)

protein

c)

carbohydrates

d)

fat

18.

Which fat is the "bad" fat?

a)

saturated fat

b)

unsaturated fat

c)

protein fats

d)

oils

19.

According to My Plate, which of the following should you watch out for?

a)

too many minerals

b)

too many fats and sugars

c)

not enough empty calories

d)

small amounts of fat, sugar and salt

20.

How many calories in one serving?

a)

37g

b)

55g

c)

40

d)

230

21.

Carbs come mainly from what source?

a)

water

b)

animal

c)

plant

d)

fish

22.

Fiber does not break down in your body.

a)

True

b)

False

23.

Iron is needed to build red blood cells and muscle development in your body.

a)

Yes

b)

No

24.

Foods without nutrients are called "empty" calories?

a)

True

b)

False

25.

A diet lacking in which mineral would increase the risk of osteoporsis later in life?

a)

iron

b)

calcium

c)

zinc

d)

iodine

26.

The study of how your body uses food you eat is called?

a)

minerals

b)

water

c)

vitamins

d)

nutrition

27.

Calorie is a measure of

a)

Energy

b)

Weight

c)

Distance

d)

Volume

28.
Half your plate should be:
a)
Fruits and vegetables
b)
Dairy and grains
c)
Protein
d)
Veggies only
29.
For dinner, Kris is eating--
French bread
Chicken alfredo
Broccoli
Glass of milk
What food group is he missing?
a)
Grains
b)
Protein
c)
Fruits
d)
Vegetables
30.

Why is it important for your health to eat a wide variety of foods?

a)

So food tastes good

b)

to get all the nutrients

c)

to get the most calories

d)

to see the nutrition label

31.

which nutrient helps to build bones and teeth?

a)

Carbohydrates

b)

Fats

c)

Water

d)

Minerals

32.
The amount of calories a person should eat depends on:  
a)
height, weight, and athletic ability
b)
age, activity level, and gender
c)
age, height, and gender
d)
athletic ability, hair color, eye color
33.
The body uses this to dissolve and transport materials.
a)
Fats
b)
Water
c)
Minerals
d)
Vitamins
34.
Organic compounds that help our body to work properly. e.g. A, C, B, K, D
a)
Carbohydrates
b)
Metabolism
c)
Vitamins
d)
Digestion
35.
Stored energy e.g. oils, butter, margarine
a)
Fats
b)
Carbohydrates
c)
Minerals
d)
Vitamins
36.
WHAT ARE THE 6 NUTRIENTS?
a)
Carbs, Meats, Fibers, Water, Protein, and Dairy
b)
Fruits, Milk, Fibers, Water, Pork, and Vitamins
c)
Carbs, Fats, Minerals, Water, Proteins, and Vitamins
d)
Carbs, Fats, Fibers, Cheese, Protein, and Vegtables
37.
Non-meat examples of protein include
a)
broccoli, kale, carrots
b)
beans, legumes, eggs
c)
tofu, apples, spinach
38.
Foods that are short of one or more of the essential amino acids
a)
aldehydes
b)
maillard reaction
c)
complete protein
d)
incomplete protein
39.
A food that contains all 9 essential amino acids
a)
globular proteins
b)
complete proteins
c)
fibrous proteins
d)
whey
40.
Incomplete proteins come from what sources?
a)
Animal
b)
Plant
c)
Original
d)
Synthetic
41.

To avoid food borne illnesses, it is best to ____________ after using the toilet.

a)

wipe hands

b)

do nothing

c)

lick hands

d)

wash hands

42.

Effective hand washing requires:

a)

A 30 second rinse under warm running water

b)

Washing with soap and warm water for 20 seconds

c)

The use of antibacterial soap

d)

The use of paper towels

43.

Leftovers should be stored...

a)

At room temperature

b)

In the fridge immediately

c)

In the oven

44.

Check the box if you should wash your hands.

a)

Before using food

b)

After preparing raw meat

c)

Before getting dressed

d)

After blowing your nose, coughing, sneezing, and touching your eyes, nose, or mouth

e)

After you use the bathroom

45.

_____is a biological agent that causes disease or illness to its host.

a)

Party

b)

Pathogen

c)

Protozoa

d)

Proton

46.

All of the following are at greater risk of food borne illnesses EXCEPT:

a)

Elderly

b)

Infants

c)

Teens

d)

Pregnant

47.

Having the exact measurement of ingredients help us to avoid any mistake when cooking.

a)

TRUE

b)

FALSE

48.

this french term means, "everything in place".

a)

Mise en Place

b)

Nis en Place

c)

Mis en Place

d)

Pleace a Pleug

49.

A _____ knife is a safe knife.

a)

Dull

b)

Small

c)

Large

d)

Sharp

50.

use the _________ technique to protect fingers while cutting foods.

a)

Claw grip

b)

flat fingers

c)

Nuckle grip

d)

Palm grip

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