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Nutrition for Health - Test

Total questions: 35

Worksheet time: 41mins

Name
Class
Date
1.
Which nutrient gives you energy?
a)
calcium
b)
fiber
c)
carbohydrates
d)

protein

2.
Nutrients that build and repair tissues and cells e.g. meat, milk, eggs.
a)
Fat
b)
Minerals
c)
Vitamins
d)
Protein
3.
The three classes of nutrients that supply our body with energy are
a)
Glucose, Sucrose, Lactose
b)
Fat, proteins, carbohydrates
c)
Vitamins, minerals, fiber
d)
Protein, water, carbohydrates
4.
Elements essential for good health. e.g. Calcium, Iron, Potassium 
a)
Protein
b)
Fat
c)
Minerals
d)
Carbohydrates
5.
Proteins are found in...
a)
dried beans, peas, and nuts
b)
milk and eggs
c)
meat, fish, and poultry
d)
All choices are correct
6.
When you don't drink enough water you can become:
a)
silly
b)
hyper
c)
intoxicated 
d)
dehydrated 
7.
Which nutrient is the most VITAL nutrient to all bodily processes?
a)
Water
b)
Calcium
c)
Fat
d)
Carbohydrates
8.
Which one of these is considered the "good fats" that we get from foods?
a)
Unsaturated Fat
b)
Trans Fat
c)
Saturated 
d)
Carbs
9.
Bread is a great source of which energy nutrient?
a)
Carbohydrates
b)
Fats
c)
Proteins
d)
All of the above
10.

Which of the following is considered a bad fat?

a)

Protein

b)

Unsaturated Fat

c)

Trans Fat

d)

Carbohydrate

11.
Which of the following foods is NOT a carbohydrate?
a)
rice
b)
bread
c)
fruit 
d)
fish
12.
Organic compounds that control several body functions. e.g. A, C, K
a)
Carbohydrates
b)
Metabolism
c)
Vitamins
d)
Digestion
13.
How does calcium help our body?
a)
Builds muscle
b)
Helps eyesight
c)
Develops red blood cells
d)
Builds strong bones
14.

The role of fibre is to

a)

Strengthen teeth and bones

b)

Keep the digestive system healthy

c)

Provides the body with energy

d)

Repairs muscle and tissues

15.

Vitamin C is important because...

a)

It keeps the immune system healthy

b)

Provides the body with energy

c)

Improves eye health and vision

d)

Reduces the risk of brittle bones

16.

Which vitamin or mineral allows the blood to hold oxygen?

a)

Calcium

b)

Iron

c)

Vitamin A

d)

Vitamin D

17.

Which of the following two statements define a macro and micro nutrient.

(be sure to choose two answers.)

a)

A macro nutrient is a nutrient needed in large quantities.

b)

A macro nutrient is a nutrient needed in small quantities.

c)

A micro nutrient is a nutrient needed in large quantities.

d)

A micro nutrient is a nutrient needed in small quantities.

18.
Main ingredient is?  
a)
corn
b)
corn oil 
c)
salt
d)
frito
19.
Based on a 2,000 Calorie diet, what is the total amount of fat is a person supposed to consume in a day?
a)
10g
b)
150g
c)
65g
d)
80g 
20.
Based on the label, how many chips are in 1 serving of this bag of potato chips?
a)
20 chips
b)
28 chips
c)
160 chips
d)
90 chips
21.
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
22.
Ingredients are listed on the food label from least amount to the greatest amount in terms of weight.
a)
True
b)
False
23.
How many servings are in this container of poptarts?  
a)
1
b)
4
c)
8
d)
Unable to tell based on the information 
24.
How many calories in a can of Mountain Dew?
a)
170
b)
45
c)
12 oz
d)
355
25.
Based on the food label, if I eat 9 potato chips, how many grams of protein would I be getting? 
a)
2g
b)
4g
c)
6g
d)
8g
26.

If a person is a vegetarian, from where can they get a good supply of protein?

a)

beans, nuts, dairy, eggs

b)

whole grains, sugars, and other carbs

c)

fruits

d)

they can't, there are no sources of protein that aren't meat

27.
How many grams of total fat?
a)
10 g
b)
160 g
c)
15 g
d)
1.5 g
28.

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

29.

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

a)

1 hour

b)

2 hours

c)

3 hours

d)

4 hours

30.

Cook food to the proper ______ temperature

a)

internal

b)

external

c)

surface

d)

all of the above

31.

To prevent cross contamination, use _____ cutting boards and containers.

a)

large

b)

dirty

c)

color coded

d)

clear

32.

What is the main cause of cross-contamination?

a)

Packaging materials

b)

Food handlers

c)

Kitchen counters

d)

Cooking equipment

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.
What is cross-contamination?
a)
How bacteria spread when raw meat is ground.
b)
Foods eaten raw coming into contact with raw food that must be cooked.
c)
Placing salad ingredients near main dish ingredients.
d)
Pantry foods invaded by pests
35.

What are the most common symptoms of foodborne illness?

a)

Swollen glands and rash.

b)

Swollen feet and ankles.

c)

Vomiting and diarrhea.

d)

Sneezing and coughing.

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