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Nutrition Semester Exam

Total questions: 45

Worksheet time: 23mins

Name
Class
Date
1.
The Nutrition Facts panel on food labels includes information on 
a)
how much it costs
b)
how good it tastes
c)
the sell-by date
d)
the percentage of daily fiber in one serving
2.
Which of these is not a USDA food group?
a)
Carbohydrate
b)
Protein
c)
Dairy
d)
Vegetables
3.
What is a main tip to follow for the fruit food group?
a)
Use fruit as a snack or dessert
b)
Only fresh fruit counts in this food group
c)
Any product labeled "juice" is fruit
d)
Add peas and beans to salad
4.

What food group is missing from this plate?

a)

grains

b)

dairy

c)

fruits

d)

vegetables

5.

What helps move undigested food through the colon (large intestine)?

a)

fats

b)

minerals

c)

vitamins

d)

fiber

6.

Why do we eat carbohydrates?

a)

causes healthy growth

b)

for energy

c)

fight disease

d)

repair tissues

7.

Which one is NOT a source of protein?

a)

eggs

b)

steak

c)

red beans

d)

green beans

8.

___ is a type of food poisoning that can be caused by improperly canned foods.

a)

Botulism

b)

E. Coli

c)

Tetanus

d)

Samonella

9.

Foodborne illnesses can be caused by all of these microorganisms EXCEPT __

a)

bacteria

b)

fungi

c)

molds

d)

viruses

10.

Which food is most likely to cause the foodborne illness salmonella?

a)

milk

b)

bread

c)

vegetables

d)

chicken

11.

The nutrient that builds and repairs tissues

a)

fruit

b)

vegetables

c)

minerals

d)

protein

12.

Which is NOT a carbohydrate?

a)

rice

b)

fish

c)

bread

d)

fruit

13.

Which of these is NOT a grain source?

a)

brown rice

b)

wheat bread

c)

nuts

d)

spaghetti

14.

At least __ of the grains you eat each day should be whole grain.

a)

1/4

b)

1/2

c)

2/3

d)

3/4

15.

Which of these shopping bags contains the less expensive choices of food?

a)

in season fruits & vegetables with ready to eat cereal

b)

in season fruits & vegetables with cereal you cook

c)

out of season fruits & vegetables with ready to eat cereal

d)

out of season fruits & vegetables with cereal you cook

16.

If it is December, watermelon would be __

a)

in season

b)

out of season

c)

inexpensive

17.

Which is usually the better buy? (cheaper per ounce)

a)

large package of oats

b)

small package of oats

18.

Select the names for sugar. (There may be more than one.)

a)

fructose

b)

corn syrup

c)

dextrose

d)

aspartame

19.

Which of these are sources of salt? (There may be more than one.)

a)

caffeine

b)

sodium nitrite

c)

baking powder

d)

soy sauce

20.

Which of these ingredients cause you to need to limit a beverage? (There may be more than one.)

a)

salt

b)

sugar

c)

sugar substitute

d)

citric acid

e)

caffeine

21.

Which of these are sources of whole grains besides whole wheat? (There may be more than 1)

a)

popcorn

b)

enriched flour

c)

oatmeal

d)

brown rice

e)

cornmeal

22.

___ are the most costly foods.

a)

Proteins

b)

Fruits

c)

Dairy

d)

Vegetables

23.

The more expensive food has more nutrition than the less expensive food.

a)

True

b)

False

24.

The list of ingredients is arranged

a)

alphabetically

b)

by weight from smallest amount to largest

c)

by weight from largest amount to smallest

d)

randomly

25.

The recommended amount of sodium per day is __

a)

1 teaspoon

b)

1 tablespoon

c)

1.5 tablespoons

d)

2 teaspoons

26.

According to MyPlate you should eat about __ of grains each day.

a)

2 ounces

b)

3 ounces

c)

6 ounces

d)

9 ounces

27.

According to MyPlate you should eat about __ of vegetables each day. (You should also eat about the same amount of fruits!)

a)

4 cup

b)

1 cup

c)

1/2 cup

d)

2 cups

28.

According to MyPlate you should eat about __ of proteins each day.

a)

2 ounces

b)

4 ounces

c)

6 ounces

d)

12 ounces

29.

If the %DV on the Nutrition Facts is ___ or less, the food has little salt.

a)

1

b)

5

c)

15

d)

25

30.

If the % DV on the Nutrition Label is __ or more, the food is considered to be high in salt.

a)

1

b)

5

c)

15

d)

25

31.

The nutrition fact label is based off of a ___ calorie diet.

a)

1500

b)

2000

c)

2500

d)

3000

32.

Food that has been preserved by removing the water that is in it

a)

dehydrated

b)

canned

c)

aseptic packaging

d)

frozen

33.

carbohydrates that cannot be digested by humans

a)

fiber

b)

vitamins

c)

minerals

d)

fats

34.

How much fiber would be in 3 servings?

a)

4 g

b)

8 g

c)

12 g

d)

15%

35.

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

36.

Convenience foods can

a)

help with high blood pressure

b)

can be very costly

c)

increase your metabolism

d)

add spice to your life

37.

A purpose of convenience foods is to

a)

provide nutrition meals

b)

make food choices healthier

c)

add storage in kitchens

d)

reduce preparation time

38.

Many convenience foods tend to be

a)

tend to be low in saturated and trans fat

b)

high in added sodium, sugar, and fat

c)

high in vitamins, minerals, water

d)

low in fat & carbs

39.

What is an example of a convenience food

a)

boxed mac'n'cheese

b)

watermelon

c)

milk

d)

ice cream

40.

Which of the following would be a good meal to prepare for a large family on a fixed budget?

a)

spaghetti and garlic bread

b)

lobster dinner

c)

steak and potatoes

d)

eating out at the nearest steakhouse

41.

This meal is high in ______.

a)

protein

b)

carbs

c)

fats

42.

This meal is high in ______. CHOOSE TWO.

a)

protein

b)

carbs

c)

fats

43.

This meal would meet Healthy Plate standards if it included ______.

a)

more salmon

b)

more rice

c)

more cashews

d)

more fruit

e)

more vegetables

44.

This meal is high in ______.

a)

protein

b)

carbs

c)

fats

45.

This meal would meet Healthy Plate standards if it included ______.

a)

more steak

b)

more potatoes

c)

more vegetables and fruit