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Nutrition & Wellness Basics Review

Total questions: 40

Worksheet time: 29mins

Name
Class
Date
1.

Which nutrient helps build and maintain body cells and tissues?

a)

Protein

b)

Water

c)

Carbohydrates

d)

Fiber

2.

A nutrient the body cannot manufacture.

a)

Minerals

b)

Lipids

c)

Vitamins

d)

Water

3.

Which nutrient is the starches and sugars in foods?

a)

lipids

b)

proteins

c)

carbohydrates

d)

vitamins

4.

Which nutrient is a compound that helps regulate many vital processes, including digestion, absorption and metabolism of nutrients?

a)

minerals

b)

vitamins

c)

water

d)

carbohydrates

5.

Which nutrient is vital to every body function?

a)

lipids

b)

water

c)

minerals

d)

protein

6.

What is the order of lipids from worst to least when it comes to damaging your arteries?

a)

saturated fats, unsaturated fats, trans fat

b)

saturated fats, trans fat, unsaturated fats,

c)

unsaturated fats, saturated fats, trans fats

d)

trans fats, saturated fats, unsaturated fats

7.

What type of lipid contributes less to heart disease?

a)

Trans fat

b)

Unsaturated

c)

saturated

8.

What is the difference between hunger and appetite?

a)

hunger is a natural physical drive, and appetite is a desire rather than a need to eat.

b)

appetite is an natural physical drive to eat that protects from starvation, and hunger is a desire rather than a need to eat.

c)

appetite is natural and appetite is a need.

d)

appetite and hunger are the same you have to eat.

9.

What is the difference between fat soluble and water soluble vitamins?

a)

Water-soluble are stored and absorbed, and Fat- soluble must be replenished daily.

b)

Fat-soluble and Water-soluble are the same we use them daily and need to replenish daily.

c)

Fat -soluble are stored and absorbed, and water- soluble dissolve in water and must be replenished daily.

d)

Water-soluble are stored and also dissolve in water, and Fat-soluble dissolve in water and pass in the bloodstream.

10.

A substance in food that your body needs to grow, to repair itself, and to supply you with energy.

a)

Nutrition

b)

Nutrients

c)

calories

d)

sodium

11.
How do you measure liquid ingredients?
a)
Set liquid measuring cup on a flat surface. Pour liquids in then read the  measurement at eye level. 
b)
Pour the liquid into the measuring cup until its at the correct line
c)
Pour liquids into the dry measuring up, making sure its on a flat surface
12.
3 teaspoons equals _________ Tablespoons
a)
3
b)
2
c)
1
13.
When you half a recipe to reduce the yield, what happens to the required baking temperature?
a)
It gets cut in half
b)
no change
c)
it is doubled
d)
it is reduced
14.
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
a)
1/4 c
b)
3/4 c
c)
1 c
d)
2 c
15.
Which ingredient would you measure by packing down in dry measuring cup, then leveling off?
a)
flour
b)
brown sugar
c)
oil
d)
salt
16.
The recipe calls for 1 1/2 cups brown sugar. You need to double. How much should you use?
a)
3/4 cup
b)
1 1/2 cups
c)
3 cups
d)
4 1/2 cups
17.
The recipe calls for 1/2 tsp salt. You need to triple. How much salt?
a)
1/4 tsp
b)
1/2 tsp
c)
1 tsp
d)
1 1/2 tsp
18.
To heat liquid until bubbles rise to the surface and break.
a)
Boil
b)
Simmer
c)
Steam
d)
Saute'
19.
To turn on an appliance ahead of time so that it will be the right temperature when you cook the food
a)
Bake
b)
Pre-heat
c)
Brown
d)
Roast
20.
Abbreviation for teaspoon
a)
T, Tbs, Tbsp
b)
t, tsp
c)
c
21.
Abbreviation for Tablespoon 
a)
T, Tbs, Tbsp
b)
t, tsp
c)
C
22.
Abbreviation for cup
a)
T, Tbs, Tbsp
b)
t, tsp
c)
c
23.
1 stick of butter =  ____ cup
a)
1 c.
b)
2 c.
c)
1/2 c.
d)
3 c.
24.
Name this cooking technique.
a)
measuring liquids
b)
sifting
c)
leveling
d)
cutting in
25.

What is this called?

a)

Table Mixer

b)

Counter Mixer

c)

Hand Mixer

d)

Stand Mixer

26.

Which kitchen utensil is best for scraping the side of a bowl?

a)
b)
c)
d)
27.

What is the first step to every recipe?

a)

Preheat your oven

b)

Wash your hands

c)

Eggs, always start with the egg

d)

Put on a hair net

28.
a)
Double boiler
b)
Stock pot
c)
Saucepan
29.
a)
Saucepan
b)
Double Boiler 
c)
Stock pot
30.
What 2 foods groups should take up half of your plate?
a)
Meat/Beans
b)
Fruits/Vegetables
c)
Ice cream/Soda
d)
Meat/Potatoes
31.
Which of the following are foods that are in the dairy group?
a)
Cream/OJ/Apple Juice
b)
Yogurt/Ice Cream/Soy Milk
c)
Butter/Cream Cheese
d)
All of these are dairy
32.
Which of the following foods have a lot of fat and sugar?
a)
Doughnuts, Cake, Sausage, Butter
b)
Meat/Potatoes
c)
Salad/Lettuce/Grains
d)
All these are bad for you
33.
Chocolate and other sweets are okay as long as you have them sometimes and the portion is small.  
a)
False 
b)
True 
34.
Brandon just ate celery with peanut butter on top.  Did he eat any protein?
a)
Maybe
b)
Yes
c)
No
35.
Which of the following are examples of foods that are grains?
a)
Bread
b)
Cereal
c)
Rice
d)
All the above
36.
What is the nutrient in the grain group that helps us digest food?
a)
Fiber
b)
Fiver
c)
Sodium
d)
Fat
37.
True or False
Frozen fruit counts as a serving of fruit
a)
True
b)
False
38.
Which one of the following is a protein source? 
a)
Banana
b)
Beans 
c)
Bagels
d)
apple
39.

What should you remember when eating vegetables?

a)

Serve them with butter and cheese sauce

b)

Eat only the ones you really like

c)

Eat a variety of choices and colors

d)

Eat only green, white & yellow colored veggies like peas, potatoes and corn

40.
When is the best time to keep your diet balanced if you missed a certain food category during a meal? 
a)
Dinner 
b)
Snack Time
c)
Breakfast 
d)
Lunch 

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