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11 Food & Nutrition- Food System & Nutrients

Total questions: 20

Worksheet time: 5mins

Name
Class
Date
1.

The food system includes the sectors of:

a)

Farming, processing, distribution, retail, research

b)

Waste management, protection & sustainability

c)

Processing, Production, Research, Data & Consumption

d)

Production, processing, distribution, consumption & research

2.

The production sector is largely concerned with?

a)

Agriculture & fisheries industries

b)

Processing food to make it edible

c)

Primary & secondary processing techniques

d)

Agriculture & milling of grains

3.

The consumption sector of the food system is concerned with?

a)

How food gets delivered to consumers

b)

Anyone who buys or consumes goods & services

c)

Future food developments

d)

Consumer trends and market research

4.

Which sector of the food system is involved with marketing, merchandising & selling?

a)

Distribution

b)

Processing

c)

Consumption

d)

Production

5.

Principles affecting the food system include:

a)

Sustainability, fair trade & environmental protection

b)

Sustainability, waste management & production

c)

HACCP, waste management & fair trade

d)

Sustainability, waste management & protection

6.

Fairtrade advocates for:

a)

Better terms of trade for farmers in developing countries

b)

Better work conditions for farmers in developing countries

c)

Protecting children & supporting local communities

d)

ALL of the above

7.

Food protection is about ensuring safe food. Eat Safe Brisbane is an example of:

a)

Federal Government protection

b)

Queensland Government Protection

c)

Local council protection

d)

A federal food safety program

8.

The nutrient responsible for growth & repair as well as regulating body processes is?

a)

Carbohydrate

b)

Complex Carbohydrates

c)

Protein

d)

Water

9.

Which vitamin helps the absorption of iron?

a)

Vitamin A

b)

Vitamin B

c)

Vitamin C

d)

Vitamin D

10.

The functions of fat include:

a)

Providing concentrated energy & protecting vital organs

b)

Providing essential amino acids & warmth

c)

Providing concentrated energy & soluble fibre

d)

Protecting vital organs & building strong bones & teeth

11.

Essential amino acids are manufactured by the human body.

a)

True

b)

False

12.

Protein foods which contain all of the essential amino acids are known as:

a)

Incomplete proteins

b)

Complete protein

c)

Essential protein

d)

Denatured proteins

13.

A person who only eats food derived from plants and excludes all animal & animal derivatives is known as a:

a)

Lacto-ovo vegetarian

b)

Lacto-vegetarian

c)

Vegan

d)

vegetarian

14.

Which of the following are functions of protein? (Choose ALL correct functions)

a)

Growth, maintenance and repair of every cell in the body

b)

Make antibodies, enzymes and haemoglobin.

c)

Acts as a carrier for Vitamins A, D, E and K

d)

Regulates the body temperature

e)

As a secondary source of energy if there is an insufficient supply of carbohydrates and fat in the diet.

15.

Which nutrient provides your body with energy and fibre?

a)

carbohydrates

b)

fat

c)

protein

d)

vitamins

16.
Which of the following foods is NOT a protein?
a)
Orange
b)
Steak
c)
Eggs
d)
Chicken
17.

Fish, nuts, oils and avocado are healthy sources of....

a)

Fiber

b)

Protein

c)

Minerals

d)

Fat

18.

What is Fairtrade all about?

a)

better prices and improved working conditions for farmers & workers in developing countries.

b)

more trade for less money

c)

less money for workers so that companies get cheap produce

d)

less crops

19.

What is food protection concerned with?

a)

Protecting food from bumps & bruises

b)

Ensuring that food supplied to consumers is safe to eat

c)

Ensuring food is not stolen from consumers

d)

Protecting poor farmers so that their families have adequate food to eat

20.

What can individuals do to minimise food waste? (Choose ALL of th correct answers)

a)

Set up a compost bin at home

b)

Plan your meals and change the way you shop.

c)

Learn how to store fresh produce so that it lasts.

d)

Get creative with leftovers

e)

Learn to use parts of fruit and veg that you’d normally throw away.