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Worksheets23-24 Nutrition Semester 2 Final Review
Total questions: 40
Worksheet time: 19mins
Name
Class
Date
1.
Celiac Disease is difficult to diagnose, but once it is diagnosed, patients will need to follow a diet which does not contain what kind of protein for the rest of their life?
a)
Wheat
b)
Rye
c)
Barley
d)
Gluten
2.
What is the primary organ affected by Celiac Disease?
a)
Stomach
b)
Liver
c)
Small Intestine
d)
Pancreas
3.
Which of the following is an inflammatory disease (IBD) that causes your digestive tract to become swollen and irritated?
a)
Crohn's Disease
b)
Celiac Disease
c)
IBS
d)
GERD
4.
Which of the following is a common food allergen known to cause severe reactions?
a)
Eggs
b)
Bananas
c)
Broccoli
d)
Carrots
5.
True or False: About 50% of Crohn's Disease diagnoses are genetically related, while only about 20% of Celiac Disease diagnoses are genetic.
a)
True
b)
False
6.
Gluten is found in which of the following grains:
a)
Oats
b)
Quinoa
c)
Wheat
d)
None of the above
7.
Both Crohn's disease and Celiac disease are classified as:
a)
Cardiovascular diseases
b)
Respiratory disorders
c)
Autoimmune disorders
d)
Infectious diseases
8.
Which of the following is not considered one of the nine common food allergies?
a)
Sesame
b)
Corn
c)
Soy
d)
Dairy
9.
This person is the "keeper of cold food" in French. They manage the cold food in a professional kitchen.
a)
Garde Manger
b)
Butcher/Meat Cutter
c)
Sous Chef
d)
Line Chef
10.
This person manages all aspects of a restaurant including the front and the back of the house.
a)
Personal Chef
b)
Restaurant Manager
c)
Banquet Chef
d)
Chef de Cuisine
11.
This person researches ways to improve the efficiency and safety of food and farming procedures.
a)
Pastry Chef
b)
Chef De Cuisine
c)
Food Scientist
d)
Garde Manger
12.
This person fabricates meat cuts from sub-primal cuts of meat. They cut and prepare portions of meat for use or sale in retail establishments.
a)
Purchasing Manager
b)
Banquet Chef
c)
Butcher/Meat Cutter
d)
Line Cook
13.
This person is responsible for a particular station on the cooks line. They work for the Chef de Cuisine.
a)
Line Cook
b)
Waitress/Waiter
c)
Food Stylist
d)
Sous Chef
14.
Which communication style is most effective in a professional setting?
a)
Speaking loudly to ensure your message is heard.
b)
Interrupting others to express your thoughts quickly.
c)
Using clear and concise language to convey your message.
d)
Providing vague and ambiguous information to encourage discussion.
15.
What is crucial for successful teamwork in a professional environment?
a)
Collaborating and sharing credit for success is essential.
b)
Taking credit for others' work to showcase individual skills.
c)
Avoiding teamwork to focus on personal achievements is preferable
d)
Providing constructive feedback is unnecessary in a successful team.
16.
How does the relationship between calorie consumption and energy expenditure impact weight maintenance or changes?
a)
Calorie consumption and weight maintenance/changes has no correlation to one another
b)
If your daily calorie intake is greater than your daily calorie expenditure, you will gain weight
c)
If your daily calorie intake is equal to your daily calorie expenditure, you will maintain your weight
d)
Both b & c
17.
What is one reason why men can consume more calories than women?
a)
Men generally have a higher percentage of muscle mass compared to women, which means their bodies burn more calories at rest and require more calories to maintain their muscle.
b)
Cultural norms often encourage men to eat larger portions or indulge in calorie-dense foods, contributing to higher calorie intake.
c)
Men and women can consume the same amount of calories and see the same results when it comes to weight gain, weight loss or weight maintenance.
d)
They have a "calorie shield" activated by their beard growth, protecting them from calorie-induced fatigue.
18.
What is the term for the number of calories required to maintain basic bodily functions at rest?
a)
Basal metabolic rate
b)
Active metabolic rate
c)
Resting metabolic rate
d)
Total metabolic rate
19.
What factors influence daily energy expenditure?
a)
Age
b)
Gender
c)
Physical activity
d)
Blood type
20.
What is the term for the number of calories burned over the course of the entire day, which could include physical activity and exercise?
a)
Thermic effect of food
b)
Total daily energy expenditure
c)
Basal metabolic rate
d)
Resting metabolic rate
21.
What is the term for when the amount of calories someone consumes equals the amount of calories burned in a day?
a)
Energy expenditure
b)
Energy balance
c)
Weight loss
d)
Weight gain
22.
True or False: When a person eats food, his or her body uses it to create energy.
a)
True
b)
False
23.
What are factors that affect a person's BMR?
a)
Age, gender, physical activity, hormone function
b)
Gender, height, shoe size, activity
c)
Physical activity, gender, height
d)
Hormone function, hair color, eye color, gender
24.
What is the term for planning and organizing meals in advance?
a)
Food arranging
b)
Meal scheduling
c)
Meal planning
d)
Food mapping
25.
Which of the following are the steps to menu/meal planning?
a)
Think about your schedule
b)
See what you have on hand
c)
Choose recipes - find balance
d)
All of the above are steps to meal planning
26.
What are the benefits of meal planning?
a)
It helps you budget your money, meals are healthier and it can contribute to a more nutritionally balanced diet
b)
It could increase stress realizing you need to go grocery shopping
c)
It will keep you organized at the grocery store
d)
There are no benefits to meal planning
27.
Which of the following is NOT a benefit of meal planning?
a)
Reducing food waste
b)
Saving time
c)
Increasing spontaneity to buy junk food
d)
Improving nutrition
28.
What is the recommended approach to start meal planning?
a)
Plan each meal individually
b)
Create a weekly meal plan
c)
Plan meals monthly in advance
d)
Only plan dinners and no other meals
29.
Which factor should be considered when meal planning for a balanced diet?
a)
Taste preferences only
b)
Nutritional needs and dietary restrictions
c)
Availability of convenience foods and snacks
d)
Cooking skills
30.
What is the difference between steaming and boiling?
a)
Steaming is the cooking of food by immersion in water that has been heated to near its boiling point whereas boiling is a moist heat cooking method that involves suspending the food over boiling water and letting the steam cook the food.
b)
Boiling is the cooking of food by immersion in water that has been heated to near its boiling point whereas steaming is a moist heat cooking method that involves suspending the food over boiling water and letting the steam cook the food.
c)
Boiling is a slow-cooking process, using indirect, diffused heat to cook its ingredients and steaming is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.
d)
They are the same cooking method
31.
Which method of cooking involves placing food on a rack or tray and exposing it to dry heat in an oven?
a)
Broiling
b)
Boiling
c)
Poaching
d)
Roasting
32.
How can meal/menu planning help you eat healthier?
a)
Meal/menu planning can be time-consuming and stressful, especially if you have a busy schedule.
b)
Meal/menu planning can restrict your food choices, leading to nutritional deficiencies.
c)
Meal/menu planning helps you eat healthier by allowing you to intentionally select balanced meals with nutritious ingredients, ensuring you meet your dietary needs and avoid impulsive, less healthy food choices.
d)
Meal/menu planning might increase food waste if you don't stick to the plan and end up throwing away unused ingredients.
33.
What is one example illustrating the nutrition and cost benefits of making food from scratch compared to using convenience foods or dining out?
a)
Buying pre-packaged salads is cheaper and healthier than making salads from scratch at home.
b)
Ordering takeout regularly is more cost-effective and time-saving than cooking meals from scratch.
c)
Purchasing frozen dinners is equally nutritious and economical as preparing meals from fresh ingredients at home.
d)
Cooking a homemade vegetable stir-fry using fresh produce and basic ingredients is both nutritionally superior and more cost-effective than ordering a similar dish from a restaurant or buying a pre-packaged frozen version.
34.
Identify 5 healthy cooking methods.
4 lines
35.
Provide three examples of strategies to achieve a balanced energy equation for weight management.
4 lines
36.
The physical & chemical breakdown of food is called?
a)
Digestion
b)
Absorption
c)
Swallowing
d)
Excretion
37.
Another name for the Large Intestine?
a)
Really big intestine
b)
Colon
c)
Pancreas
d)
Massive
38.
In order to keep your digestion "moving", you should make sure to eat plenty of
a)
fiber
b)
fat
c)
sugar
d)
calories
39.
What is the chemical that breaks down food in your mouth?
a)
Saliva
b)
Lipase
c)
Lipid
d)
Bile
40.
Which one of the following is not one of the 8 most common food allergens?
a)
Fruit
b)
Peanuts
c)
Soy
d)
Shellfish
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