wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

NUTRITION REVISION MAY 2023

Total questions: 81

Worksheet time: 3hrs 16mins

Name
Class
Date
1.

Beta carotenes work as

a)

enzymes

b)

antioxidant

c)

vitamin

d)

antibiotic

2.

What is preformed of Vitamin A?

a)

Retinol

b)

Collagen

c)

Iodine

d)

Glucose

3.

Which of the following is NOT fat-soluble vitamin?

a)

Vitamin D

b)

Vitamin B2

c)

Vitamin E

d)

Vitamin K

4.

Vitamin B3 also refer to

a)

Riboflavin

b)

Biotin

c)

Folate

d)

Niacin

5.

Which of the following is the importance of chloride?

a)

thyroid gland

b)

saliva gland

c)

gastric juice

d)

digestive juice

6.

Which of the vitamin that body can make it?

a)

Vitamin D

b)

Vitamin A

c)

Vitamin E

d)

Vitamin C

7.

Which of the following is mainly composed of carbohydrates?

a)

Cereal

b)

Grain

c)

Wheat

d)

Rice

8.

Which of the following is needed for the body to make protein?

a)

Phosphorus

b)

Vitamin

c)

Sodium

d)

Calcium

9.

Calcium is a mineral most often associated with healthy:

a)

teeth

b)

eyes

c)

hair

d)

skin

10.

Which of the following is NOT the source of calcium?

a)

Yoghurt

b)

Cheese

c)

Sweeteners

d)

Milk

11.

Which of the following is an electrolyte and mineral?

a)

Magnesium

b)

Phosphorus

c)

Sodium

d)

Potassium

12.

Which of the following is the most toxic vitamin?

a)

Vitamin A

b)

Vitamin C

c)

Vitamin D

d)

Vitamin K

13.

Minerals are divided into 2 categories. which is:

a)

Major & Trace

b)

Major & Soluble

c)

Insoluble & Minor

d)

Trace & Minor

14.

Which of the following is NOT the types of cheese?

a)

Soft

b)

Semi-soft

c)

Hard

d)

Semi hard

15.

Which of the following is the structure of egg?

a)

Egg flesh

b)

Egg white

c)

Egg yolk

d)

Egg shell

16.

Which internal part of the animals is an edible?

a)

Offal

b)

Organs

c)

Meat

d)

Nutrients

17.

Which of the following is NOT crustaceans?

a)

Lobster

b)

Oyster

c)

Shrimp

d)

Clams

18.

How many components that have in cheese making?

a)

5

b)

4

c)

3

d)

2

19.

What is the best to define meat?

a)

fat

b)

blood

c)

flesh

d)

bones

20.

What is the term for aromatic leaves or seeds?

a)

Vegetables

b)

Herbs

c)

Marination

d)

Spices

21.

Vitamin is a soluble either in fat or water.

a)

TRUE

b)

FALSE

22.

Human body does not need large number of vitamins to stay healthy.

a)

TRUE

b)

FALSE

23.

Vitamins NOT a substances that your body needs to grow and develop normally.

a)

TRUE

b)

FALSE

24.

There is two categories of minerals micro minerals and major minerals.

a)

TRUE

b)

FALSE

25.

Carrot is NOT a good source of vitamin A.

a)

TRUE

b)

FALSE

26.

Human body absorbed minerals by drinking.

a)

TRUE

b)

FALSE

27.

Phosphorus is present in several cell of human body.

a)

TRUE

b)

FALSE

28.

Minerals are micronutrients.

a)

TRUE

b)

FALSE

29.

Electrolytes does not functioning to maintain the muscle and nerve cells.

a)

TRUE

b)

FALSE

30.

Bran is a part of components in grain.

a)

TRUE

b)

FALSE

31.

Magnesium does not helps in bone and teeth growth.

a)

TRUE

b)

FALSE

32.

During moist-heat cooking such as braising, insoluble proteins are slowly converted into soluble gelatin.

a)

TRUE

b)

FALSE

33.

High blood pressure also known as depression.

a)

TRUE

b)

FALSE

34.

Sodium has multiple uses, such as for curing meat, baking, thickening, retaining moisture, enhancing flavor.

a)

TRUE

b)

FALSE

35.

Egg yolk is HIGH in cholesterol.

a)

TRUE

b)

FALSE

36.

Oily fish is NOT a great source of omega-3 fatty acid

a)

TRUE

b)

FALSE

37.

Offal is low in proteins.

a)

TRUE

b)

FALSE

38.

Brown rice is considered HIGH in nutrition value compared to white rice.

a)

TRUE

b)

FALSE

39.

There are no changes in term of color for red meat after the cooking process.

a)

TRUE

b)

FALSE

40.

Parmigiano Reggiano and Grana Padano are the examples of normal cheese.

a)

TRUE

b)

FALSE

41.

Vitamin D is a (a)   -soluble vitamins. It is naturally occurred forms that are produced in the presence of sun’s UV ray.

42.

1.   In fish, there are two categories of fish, one is oily fish, and the other is (a)   -fish.

43.

The loss of (a)   is the effect of cooking fish for a long period of time.

44.

(a)   can be used as emulsifying agent such as for mayonnaise and hollandaise sauce.

45.

(a)   is milk from which some water has been removed by evaporation and sweetened with sugar.

46.

Wheat has high rank in (a)   .

47.

Calcium is the most abundant (a)   .

48.

Almost one-third of the egg yolk is (a)   .

49.

Vitamin K plays an essential role in producing (a)   factors, such as prothrombin.

50.

Excessive intake of vitamins A or D can be (a)   in body.

51.

We can get our vitamin D doses from (a)   early in the morning.

52.

Rickets is the effect in children from deficiency intake of (a)   .

53.

(a)   is a deficiency of Vitamin D for adult.

54.

Vitamin C is needed for (a)   .

55.

(a)   is one of essential micronutrients that are mainly involved in energy metabolism.

56.

When milk is boiled, (a)   coagulate and form a layer on the surface.

57.

(a)   is a substance added to milk to help solids form out of the liquid portion.

58.

Vegetables are cooked to make them more (a)   .

59.

When green vegetables are cooked, they initially appear to become (a)   due to chlorophyll pigments.

60.

In long period of vegetables cooking, the pigments break downs to appear (a)   .

61.

Define vitamins.

4 lines
62.

List down FOUR (4) fat-soluble vitamins.

4 lines
63.

List down FOUR (4) water-soluble vitamins.

4 lines
64.

There are several types of vegetable with different nutrients.

List down FIVE (5) types of vegetable with the example and nutrients that contained in the vegetables.

4 lines
65.

Eggs is a one source of protein that contained a lot of nutrients.

Briefly explain FIVE (5) guidelines for buying and FIVE (5) guidelines for storing an eggs.

4 lines
66.

List down THREE (3) types of cheese.

4 lines
67.

Give examples of THREE (3) semi hard cheese.

4 lines
68.

List down FOUR (4) nutrients in milk.

4 lines
69.

Define menu planning.

4 lines
70.

List down FIVE (5) importance of menu planning.

4 lines
71.

Define food labeling and list down THREE (3) element that need to be consider for food labelling.

4 lines
72.

Briefly explain the method that can be use in minimizing the loss of nutrients for vegetables.

4 lines
73.

State the two types of fish and give TWO (2) examples for each fish.

4 lines
74.

Define weaning process.  

4 lines
75.

List down THREE (3) basic keys to healthful eating.

4 lines
76.

Nutritional needs can be varied according to different types of people.

4 lines
77.

Give TWO (2) type of minerals.

4 lines
78.

Briefly explain calcium in context of definition, function, sources, and the effect of calcium to the body.

4 lines
79.

Give FOUR (4) anatomy of grain and describe the process of cooking the grain.

4 lines
80.

State FIVE (5) types of fruits and give examples for each type of the fruits.

4 lines
81.

Briefly explain all the FIVE (5) stages in menu planning.

4 lines

Similar Resources on Wayground

PPKN : ULANGAN HAK, KEWAJIBAN, TANGGUNG JAWAB

80 questions

PPKN : ULANGAN HAK, KEWAJIBAN, TANGGUNG JAWAB

quiz

Worksheet

•

5th Grade

세종한국어2 (8-14과)

80 questions

세종한국어2 (8-14과)

quiz

Worksheet

•

2nd Grade

Soal Latihan Sispres

82 questions

Soal Latihan Sispres

quiz

Worksheet

•

5th Grade - University

JAWI TAHUN 5

82 questions

JAWI TAHUN 5

quiz

Worksheet

•

5th Grade

ÔN TẬP HỌC KỲ 2 - TIN HỌC 4

77 questions

ÔN TẬP HỌC KỲ 2 - TIN HỌC 4

quiz

Worksheet

•

4th Grade

General Quiz

78 questions

General Quiz

quiz

Worksheet

•

KG - University

SOAL 2 SELEKSI KSM IPA TERINTEGRASI MI AL FALAH

80 questions

SOAL 2 SELEKSI KSM IPA TERINTEGRASI MI AL FALAH

quiz

Worksheet

•

5th Grade

LCTP Asyiiik

80 questions

LCTP Asyiiik

quiz

Worksheet

•

1st - 4th Grade