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Meal Planning

Total questions: 22

Worksheet time: 11mins

Name
Class
Date
1.

The transition period between childhood and adulthood

a)

conservation

b)

adolescence

c)

sunchronous

d)

transivity

2.

Adolescence is marked by

a)

losing teeth

b)

growth spurts

c)

improved gross motor skills

d)

decreased fine motor skills

3.
____________ needs depend on gender, age, body size, level of activity and health condition.
a)
Personal
b)
Emotional
c)
Nutritional
d)
Social
4.
During __________ occasions, special dishes maybe served to signify the importance of the occasion.
a)
special
b)
festive
c)
celebratory
d)
happy
5.
_____________ depends on the cost of the food items and how much we can afford to spend.
a)
Expenses
b)
Savings
c)
Net value
d)
Budget
6.
We can make use of ______________ to help improve the presentation of the dish.
a)
decorations
b)
plates
c)
garnishes
d)
colour
7.
Use healthy cooking methods such as _____________ in order to make meals healthier.
a)
deep frying
b)
stir frying
c)
boiling
d)
shallow frying
8.
In order to make meals healthier , we can reduce the quantity of _____________, sugar and salt used in cooking
a)
fat
b)
protein
c)
carbohydrates
d)
vitamins
9.
___________ food is always a better option because it had not been frozen, dried or preserved making it more nutritious.
a)
Processed
b)
Convenience
c)
Dried
d)
Fresh
10.

 _____________ beliefs can affect our decisions to accept or reject certain food.

a)

Personal

b)

Religious

c)

Family

11.

_____________ depends on the cost of the food items and how much we can afford to spend.

a)

Value

b)

Savings

c)

Budget

12.

Which nutrient do you need to grow?

a)

Carbohydrates

b)

Protein

c)

Vitamin C

d)

Fat

13.

Which nutrient do you need for bone and teeth development

a)

Carbohydrate

b)

Iron

c)

Calcium

d)

Vitamin C

14.

Which nutrient do menstruating girls need more of than boys

a)

Iron

b)

Calcium

c)

Protein

d)

Vitamin D

15.

Vitamin D can be made by the action of sunlight on the skin

a)

True

b)

False

16.

If you were a vegetarian, which of the follwing would you not eat

a)

Meat

b)

Fish

c)

Gelatine (found in jelly sweets and some puddings)

d)

All of these

17.

What is rickets a lack of

a)

Protein

b)

Calcium, Phosphorus and Vitamin D

c)

Carbohydrate

d)

Vitamin C

18.

When energy input is (a)   than energy output, it results in weight gain.

19.

In meal Planning, Individual food preference is a _________ factor.

a)

Economic

b)

Physiological

c)

Social

d)

Psychological

20.

Considering seasonal ingredients and alternative food options with similar nutritional value are examples of considering ___________ factors in meal planning.

a)

Economic

b)

Physiological

c)

Social

d)

Psychological

21.

Considering the Ethnic customs, tradition and religion are examples of considering the (a)   factors in meal planning.

22.

Ovo - vegetarians can eat _________.

a)

Eggs and dairy

b)

Animals

c)

Dairy

d)

Eggs