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Nutrition for a Student (A1-A5)

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

Which of the following is a complex carbohydrate?

a)

Sucrose

b)

Lactose

c)

Cellulose

d)

Fructose

2.

How do macronutrients differ from micronutrients in terms of quantity needed?

a)

Macronutrients are needed in smaller quantities

b)

Micronutrients are needed in larger quantities

c)

Macronutrients are needed in larger quantities

d)

Both are needed in equal quantities

3.

What is the caloric requirement for an active 18-year-old male?

a)

2,800

b)

3,000

c)

3,200

d)

3,400

4.

For a sedentary 13-year-old female, how many calories are needed daily?

a)

1,400

b)

1,600

c)

1,800

d)

2,000

5.

For a moderately active 18-year-old female, how many calories are needed daily?

a)

1,800

b)

2,000

c)

2,200

d)

2,400

6.

What is one of the objectives related to carbohydrates?

a)

Define carbohydrates

b)

Measure carbohydrates

c)

Eliminate carbohydrates

d)

Increase carbohydrates

7.

What is one of the key components of meal prepping?

a)

Understanding and applying the FIT nutrition model

b)

Increasing protein intake

c)

Reducing carbohydrate consumption

d)

Eliminating fats

8.

Which of the following is NOT a simple carbohydrate?

a)

Table sugar

b)

Fructose

c)

Bread

d)

Sucrose

9.

How should meals be spaced according to the FIT formula?

a)

Morning, noon, and evening

b)

Morning and evening only

c)

Noon and night only

d)

Every two hours

10.

What type of vegetable are black-eyed peas?

a)

Dark green vegetables

b)

Orange vegetables

c)

Dried peas

d)

Beans

11.

Which category do beans belong to?

a)

Dark green vegetables

b)

Orange vegetables

c)

Dried peas

d)

Beans

12.

Which of the following is NOT a dried pea?

a)

Black-eyed peas

b)

Chickpeas

c)

Green peas

d)

Spinach

13.

Which of the following is NOT a category of vegetables mentioned?

a)

Dark green vegetables

b)

Orange vegetables

c)

Root vegetables

d)

Dried peas

14.

What is the main focus of the learning material titled "Nutrition of the Student: Fruits"?

a)

Understanding food allergies

b)

Learning about nutrient-dense foods and potassium levels

c)

Exploring different fruit recipes

d)

Studying the history of fruits

15.

Which of the following is NOT an objective mentioned in the document?

a)

Define nutrient-dense foods

b)

Apply the difference between hypokalemia and hyperkalemia

c)

Understand the role of vitamins in the body

d)

Analyze body chemistry related to fruits