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Nutrition and Wellness Final Review

Total questions: 59

Worksheet time: 33mins

Name
Class
Date
1.

Which foodborne illness can be found in canned food?

a)

Botulism

b)

Campylobacter

c)

E. Coli

d)

Salmonella

2.

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

a)

Cross-Contamination

b)

FATTOM

c)

Two-Hour Rule

d)

Cross handle

3.

What does FCCLA Stand for?

a)

Future Career Community Leaders of America

b)

Family, Career Community Leaders of America

c)

Future Farmers of America

d)

Future Business Leaders of America

4.

Bleach is a...

a)

Biological Contaminate

b)

Physical Contaminate

c)

Chemical Contaminate

d)

Hazardous Contaminate

5.

Fingernails are a...

a)

Biological Contaminate

b)

Physical Contaminate

c)

Chemical Contaminate

d)

Hazardous Contaminate

6.

Mold is a...

a)

Biological Contaminate

b)

Physical Contaminate

c)

Chemical Contaminate

d)

Hazardous Contaminate

7.

Which Bacteria is most common in Ground Beef?

a)

Salmonella

b)

Botulism

c)

E. Coli

d)

Shigella

8.

Which Bacteria is most common in Poultry?

a)

Salmonella

b)

Botulism

c)

E. Coli

d)

Shigella

9.

Stress is

a)

Physical, mental, or emotional strain or tension

b)

Only physical strain or tension

c)

Only emotional strain or tension

d)

Only mental strain or tension

10.

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

11.

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

a)

Fast Food

b)

Grain Foods

c)

Nutrient Dense Food

12.

Nutrition Labels are ...

a)

Where all the ingredients are listed

b)

Have the nutritional fact on it

c)

Both

13.

What is the Temperature Danger Zone?

a)

32-40

b)

40-80

c)

40-140

d)

140-212

14.

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

a)

CPR

b)

Heimlich maneuver

15.
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
16.
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
17.
Consuming too much ___________ can lead to high blood pressure.
a)
grain
b)
sodium
c)
water
d)
fruit
18.

The abbreviation for Tablespoon is

a)

tsp

b)

Tbsp

c)

t

d)

T

e)

Both 2 and 4

19.

Where do we get most of our energy?

a)

fat

b)

water

c)

protein

d)

carbohydrates

20.

Which nutrient helps build muscle tissues:

a)

water

b)

protein

c)

carbohydrates

d)

fat

21.

Which fat is the "bad" fat?

a)

saturated fat

b)

unsaturated fat

c)

protein fats

d)

oils

22.

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

23.

How many calories in one serving?

a)

37g

b)

55g

c)

40

d)

230

24.

Carbs come mainly from what source?

a)

water

b)

animal

c)

plant

d)

fish

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.

Calorie is a measure of

a)

Energy

b)

Weight

c)

Distance

d)

Volume

27.
Half your plate should be:
a)
Fruits and vegetables
b)
Dairy and grains
c)
Protein
d)
Veggies only
28.
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
29.

which nutrient helps to build bones and teeth?

a)

Carbohydrates

b)

Fats

c)

Water

d)

Minerals

30.
Organic compounds that help our body to work properly. e.g. A, C, B, K, D
a)
Carbohydrates
b)
Metabolism
c)
Vitamins
d)
Digestion
31.
Stored energy e.g. oils, butter, margarine
a)
Fats
b)
Carbohydrates
c)
Minerals
d)
Vitamins
32.
Non-meat examples of protein include
a)
broccoli, kale, carrots
b)
beans, legumes, eggs
c)
tofu, apples, spinach
33.
Foods that are short of one or more of the essential amino acids
a)
aldehydes
b)
maillard reaction
c)
complete protein
d)
incomplete protein
34.
A food that contains all 9 essential amino acids
a)
globular proteins
b)
complete proteins
c)
fibrous proteins
d)
whey
35.

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

36.

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

37.

Leftovers should be stored...

a)

At room temperature

b)

In the fridge immediately

c)

In the oven

38.

A _____ knife is a safe knife.

a)

Dull

b)

Small

c)

Large

d)

Sharp

39.

use the _________ technique to protect fingers while cutting foods.

a)

Claw grip

b)

flat fingers

c)

Nuckle grip

d)

Palm grip

40.

this french term means, "everything in place".

a)

Mise en Place

b)

Nis en Place

c)

Mis en Place

d)

Pleace a Pleug

41.

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

a)

Elderly

b)

Infants

c)

Teens

d)

Pregnant

42.

3 teaspoons is equal to ___ T

a)

1

b)

2

c)

3

d)

4

43.

When measuring dry ingredients, you must always remember to be sure to:

a)

heap extra on top

b)

level the measure to remove excess

c)

not fill the measuring up to the very top

44.

Vanilla extract should be measured using a...

a)

liquid measuring cup

b)

dry measuring cup

c)

measuring spoons

45.

Olive oil, vinegar, and water all need to be measured using a:

a)

measuring spoon

b)

dry measuring up

c)

water pitcher

d)

liquid measuring cup

46.

What Is a Macro Nutrient

a)

Vitamins and Minerals

b)

Nutrients that your body requires high quantities of to function properly

c)

Nutrients found in sports supplements

d)

Amino Acids

47.

What is a Micro Nutrient?

a)

Amino Acids

b)

Animal Protiens

c)

Nutrients required in small quantities to function properly

d)

Nutrients required in small quantities that produce ATP

48.

This complex carbohydrate is needed for proper digestion. It is called ....

a)

fiber

b)

minerals

c)

fat

d)

cholesterol

49.

The unit of measurement used to determine the amount of energy released when nutrients are broken down.

a)

metabolism

b)

calorie

c)

appetite

d)

nutrition

50.

Select the nutrients that provide our bodies with calories.

a)

minerals

b)

carbohydrates

c)

vitamins

d)

fats

e)

proteins

51.

This nutrients provides insulation, helps to maintain body temperature, and can protect our nerves. It is called....

a)

carbohydrates

b)

fats

c)

proteins

52.

Some examples of simple carbohydrates are ....

a)

candy

b)

whole grain pasta

c)

whole grain cereal

d)

fruit

e)

desserts

53.

Some examples of complex carbohydrates are .....

a)

whole grain bread

b)

candy

c)

whole grain pasta

d)

brown rice

e)

desserts

54.

What is the abbreviation for cup?

a)

c

b)

Cup

c)

oz

d)

cp

55.

What is the abbreviation for ounce?

a)

oc

b)

oz

c)

o

d)

oun

56.

teaspoon can be abbreviated which two ways

a)

TSPN

b)

t

c)

tsp

d)

TSP

e)

tspn

57.
Water
a)
Gives us energy
b)
Helps body to absorb fat
c)
Carries nutrients around body
d)
Is not a nutrient
58.
Which one of these is considered the "good fats" that we get from foods?
a)
Unsaturated Fat
b)
Trans Fat
c)
Saturated 
d)
Carbs
59.
How can you tell what the main ingredient in a food is?
a)
the first ingredient on the food label
b)
the last ingredient on the food lable
c)
the one with the highest percentage
d)
the amount of calories

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