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State review Food and Nutrition 1

Total questions: 42

Worksheet time: 21mins

Name
Class
Date
1.

__________________: the developments improving any methods for doing tasks.

a)

wellness

b)

cultural influences

c)

technological influences

d)

nutritional value

2.

__________________: a food that provides fairly large amounts of vitamins and minerals compared to the number of calories it supplies.

a)

empty calories

b)

nutrient-dense food

c)

processed food

d)

high-calorie food

3.

Which term refers to a fat-like substance that occurs naturally in the body and is found in every cell?

a)

Cholesterol

b)

Protein

c)

Carbohydrate

d)

Vitamin

4.

Which food group should be placed in the Orange section of the MyPlate diagram?

a)

Fruits

b)

Dairy

c)

Grains

d)

Vegetables

5.

Which substance occurs only in foods of animal origin?

a)

Fiber

b)

Cholesterol

c)

Nutrient

d)

Vitamin C

6.

Which food group should be placed in the Red section of the MyPlate diagram?

a)

Vegetables

b)

Fruits

c)

Grains

d)

Dairy

7.

For good nutrition, your plate should be filled with:

a)

Only proteins

b)

Mostly grains

c)

A variety of food groups

d)

Sugary snacks

8.

Which food group should be placed in the Blue section of the MyPlate diagram below?

a)

Protein

b)

Grains

c)

Dairy

9.

Which food group should be placed in the Green section of the MyPlate diagram below?

a)

Vegetables

b)

Proteins

c)

Dairy

10.

Which nutrient is broken down during digestion into glucose and is then used by the cells of the body for energy?

a)

Proteins

b)

Cholesterol

c)

Fiber

d)

Carbohydrates

e)

Vitamins

11.

What is a chemical substance in food that helps maintain the body and its functions?

a)

Cholesterol

b)

Fats

c)

Nutrient

12.

What is the required label on all packaged foods with information about calories, serving sizes, etc.?

a)

Cholesterol

b)

Fats

c)

Nutrient

13.

What is the term for the label that provides information about the nutrients and ingredients found in a product?

a)

Fats

b)

Nutrient-Dense Food

c)

Nutrition Facts Label

d)

Ingredient List

14.

What term tells you the percentage of each nutrient in a single serving, in terms of the daily recommended amount?

a)

Cholesterol

b)

Fat

c)

% Daily Value

d)

Calorie Count

15.

Which food group should be placed in the Purple section of the MyPlate diagram below?

a)

Grains

b)

Proteins

c)

Vegetables

16.

______________: the most concentrated source of energy and an important source of fat soluble vitamins.

a)

fats

b)

carbohydrates

c)

proteins

d)

minerals

17.

Healthy foods give us energy. What should we do before an important test?

a)

Eat a candy bar

b)

Eat a healthy breakfast

c)

Eat a bag of potato chips

18.

What term refers to the customs and beliefs of a racial, religious, or social group?

a)

Wellness

b)

Cultural influences

c)

Social norms

d)

Media influences

e)

Economic factors

19.

one of six basic types of nutrients that is an inorganic substance and becomes part of the bones, tissues, and body fluids.

a)

fats

b)

minerals

c)

cholesterol

d)

vitamins

20.

influences such as gender, age, wellness, and activity levels.

a)

Physiological influences

b)

Cultural influences

c)

Economic influences

d)

Environmental influences

21.

__________________: influences that come from outside of the individual or family.

a)

external influences

b)

wellness

c)

internal influences

22.

__________________: influences that exist within the individual such as physiological, psychological, and situational or social.

a)

external influences

b)

wellness

c)

internal influences

23.

______________: influences such as appetite, emotions, thoughts, stress, and personal likes and dislikes.

a)

media influences

b)

psychological influences

c)

cultural influences

24.

______________: factors such as air, water, soil, mineral, plant, and animal resources.

a)

media influences

b)

psychological influences

c)

cultural influences

25.

Image of people gardening in a community garden.

a)

media influences

b)

wellness

c)

environmental influences

26.

Image of people shopping in a grocery store.

a)

wellness

b)

economic influences

c)

media influences

27.

What is the state of being in overall good health?

a)

Wellness

b)

Cultural influences

c)

Media influences

d)

Exercise

28.

Why should pots, pans, and casserole dishes be washed by hand last?

a)

They require the coldest water to remove grease stains.

b)

They are the easiest to clean.

c)

They dry faster than other dishes.

d)

They are less likely to break.

29.

Which cooking method for vegetables retains the most nutrients?

a)

microwaving

b)

baking

c)

boiling

d)

frying

30.

What should be done to all fresh fruits before eating or cooking?

a)

Peel them

b)

Wash them

c)

Freeze them

d)

Boil them

31.

What change occurs whenever vegetables are cooked?

a)

become brightly colored

b)

loss of important nutrients

c)

turn blue

32.

__________: set of directions for making food or beverages.

a)

Recipe

b)

Menu

c)

Guide

d)

List

33.

What is the term for a list of items needed from the store to prepare a recipe or meal?

a)

collaboration

b)

dovetailing

c)

work plan

d)

shopping list

34.

What is the term for working cooperatively with others to accomplish a goal?

a)

collaboration

b)

dovetailing

c)

work plan

d)

isolation

35.

__________: completing tasks before beginning the construction of a recipe.

a)

pre-preparation

b)

work plan

c)

collaboration

36.

______________: to fit different tasks together to make good use of time.

a)

scheduling

b)

teamwork

c)

work plan

d)

prioritizing

e)

dovetailing

37.

______________: working as a group to perform a task successfully and on time.

a)

timetable

b)

dovetailing

c)

scheduling

d)

planning

e)

organizing

38.

________________: a list of all the tasks it takes to prepare a meal.

a)

dovetailing

b)

grocery list

c)

menu

d)

work plan

e)

recipe

39.

________________: table that shows the total time needed to complete preparation tasks and when to start others.

a)

checklist

b)

planner

c)

dovetailing

d)

schedule

e)

timeline

40.

About how many calories should a peroson eat a day?

a)

2,000

b)

10,000

c)

200

d)

25

41.

Which of the folling is NOT a nutrient

a)

protein

b)

calories

c)

carbyohydrates

d)

fat

42.

The function of eating is to get

a)

energy and nutrients

b)

only nutrients

c)

only energy

d)

good taste