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PRE-TEST GRADE 4- HEALTH

Total questions: 55

Worksheet time: 48mins

Name
Class
Date
1.

A nutrient that provides our body with energy to perform various activities.

a)

Proteins

b)

Vitamins

c)

Junk foods

d)

Carbohydrate

2.

An important component of food that helps with good digestive health.

a)

Fats

b)

Vitamins

c)

Fibre

d)

Minerals

3.

Not drinking enough water will lead to----

a)

Nutrition

b)

Digestion

c)

Hydration

d)

Dehydration

4.

Helps us having strong and bones and teeth.

a)

Calcium

b)

Iron

c)

Minerals

d)

Fats

5.

Body-building nutrient is-----

a)

Vitamins

b)

Proteins

c)

Fats

d)

Iron

6.

The measurement used to measure the amount of energy stored in a food is ______?______.

a)

metabolism

b)

minerals

c)

Calories

d)

potential

7.

Are caused by eating contaminated food, or food with harmful germs

a)

Food Safety

b)

Cross-contamination

c)

Food-borne Diseases

d)

Germs

8.

Are small microorganisms found everywhere. They are also called microbes or bacteria.

a)

Food Safety

b)

Microscopic

c)

Cross-contamination

d)

Germs

9.
 Nutrients that help the body use other nutrients.
a)
energy
b)
vitamins
c)
snack
d)
diet
10.
 Ability to do work.
a)
energy
b)
dietary guidelines
c)
vitamins
11.
Food eaten between meals.
a)
diet
b)
vitamins
c)
ingredient
d)
snack
12.
Suggested goals to help you stay healthy.
a)
ad
b)
Dietary Guidelines
c)
Food Guide Pyramid
13.
Material in food that is used by the body.
a)
nutrient
b)
snack
c)
energy
14.
The part of food packaging that lists ingredients and nutrition information.
a)
vitamins
b)
Food Guide Pyramid
c)
Food label
d)
diet
15.
A notice that tells people about a product.
a)
ad
b)
diet
c)
Dietary Guidelines
d)
Food Guide Pyramid
16.
A guide that tells you how many servings from each food group your body needs each day.
a)
nutrient
b)
Food Guide Pyramid
c)
energy
d)
snack
17.
An item used in the making of food or drink.
a)
ad
b)
diet
c)
ingredient
d)
energy
18.

What percentage of our body is water

a)

70

b)

60

19.

dehydration

a)

body does not have enough water

b)

body have a lot of water

20.

dehydration good for the body

a)

yes

b)

no

21.

How can you stay hydrated

a)

Drink lots of water (6 – 8 glasses) and eat lots of fruit and vegetables

b)

by doing exercise

22.

the benefits of sleeping

a)

energy level

b)

body no grow

23.

the impact of poor sleep

a)

poor immune system

b)

mood improvement

24.

A group of very small living things that cause disease is called

a)

Bacteria

b)

Illness

25.

Contamination can occur if hands, kitchen utensils or other surfaces are in contact with food

a)

True

b)

False

26.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 
a)
True
b)
False 
27.
What food borne illness is most commonly associated with chicken, eggs, and other forms of poultry?
a)
E. Coli
b)
Staphylococcus
c)
Salmonella
d)
Listeria
28.

Salmonella is found in the following EXCEPT:

a)

chicken

b)

raw eggs

c)

cookie dough

d)

lettuce

29.

Food being left out too long at room temperature can cause food poisoning when consumed.

a)

True

b)

False

30.

Do the following to prevent foodborne illnesses EXCEPT:

a)

Wash hands and surfaces often

b)

Cook to proper temperatures

c)

Refrigerate properly

d)

Use the same cutting board for each task

31.
Who's at risk for foodborne illnesses? 
a)
Teenagers, older adults, middle aged adults 
b)
Very young, older adults, and people with chronic illnesses
c)
Young adults, women, very young children 
d)
Older adults, children, and middle aged adults 
32.
Following practices to prevent foodborne illness and keep food safe to eat is called?
a)
Food Safety 
b)
Cross-Contamination 
c)
Bacteria 
d)
Fire Extinguisher 
33.
When should you wash your hands when preparing food?
a)
After handling raw meats
b)
After handling raw eggs
c)
Before preparing salad
d)
All of the above
34.
Take a bite of left-over food in the refrigerator and eating it if it taste good, is safe.
a)
True
b)
False
35.

What are the symptoms of foodborne illness?

a)

stomach pain

b)

diarrhea

c)

nausea

d)

chills

e)

fever

36.

A contaminant is a harmful organism that can cause food to go bad and make people sick.

a)

True

b)

False

37.

What do you do first when reading a label

a)

look at the calories and sugar,

b)

Look at the serving size

c)

Pay attention to the percentages

38.

___________ lists the nutrients and the amount of calories in one serving of food.

a)

Nutrition Facts

b)

Date markings

c)

Percent daily value

39.

Another Food Guide that recommends dividing your meal plate into four parts.

a)

Food Pyramid

b)

Pinggang Pinoy

40.

It tell us the shelf life or storage period of the product.

a)

Date markings

b)

Nutrition facts

c)

Directions for use

41.
What is true about serving sizes?
a)
They must be listed in commonly understood portions (cups, grams, pieces)
b)
They only need to be listed if there is more than one serving per container
42.
Reading the food label can help you compare products, make healthier choices and provide valuable information to people with food allergies. 
a)
True
b)
False
43.
Ingredients are listed on the food label from least amount to the greatest amount in terms of weight.
a)
True
b)
False
44.
Where is the Serving Size located? 
a)
Right at the top
b)
On the bottom
c)
In the middle
d)
Its not on the label
45.

Who should be reading a food label?

a)

Everyone

b)

People with allergies, diseases and those on a diet

46.

You CAN NOT see what ingredients are in a food by looking at the nutrition label.

a)

True

b)

False

47.

If you are allergic to certain foods like nuts or milk you should check the nutrition label before eating to make sure there are no ingredients you are allergic to.

a)

True

b)

False

48.

Which piece of information is not found on a label

a)

Brand name

b)

Consumer name

c)

Product name

d)

Ingredients

49.

What information must be listed on a food label?

a)

Calories per serving

b)

Ingredients list

c)

Allergy information

d)

Product name

e)

All of the above

50.

Only dirty kitchen can make people sick.

a)

True

b)

False

51.

Regular cleaning of counter tops and floors are to be done on weekly basis.

a)

True

b)

False

52.

In order to thaw meat you should...

a)

Place it in the microwave on high temperature

b)

Place it in a sink full of hot water

c)

Place it on the countertop at room temperature

d)

Place it in the refrigerator on a plate

53.

Raw foods should not be left out for more than...

a)

1 hour

b)

2 hours

c)

3 hours

d)

4 hours

54.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool
55.

What is food safety?

a)

how the food is handle to prevent the food borne illness

b)

the cleanliness of equipment and the facilities

c)

the way of food is handle

d)

the method of cooking

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