WorksheetsFood Safety and Nutrition Quiz
Total questions: 33
Worksheet time: 30mins
Food poisoning occurs as a result of only physically contamination.
True
False
Food safety aims to protect the kitchen equipment.
True
False
Functions of Macro and Micronutrients
Carbohydrates
Provide energy
Protein
Build and repair tissues
Fats
Support cell function
Vitamins
Regulate body processes
Minerals
Help in bone health
List 4 procedures to undertake in the kitchen to prevent cross-contamination.
The danger zone is between 4 degrees to 60 degrees.
True
False
Which of the following lists five components in the Australian guideline to healthy eating?
Vegetables, fruit, grains, lean meats, dairy
Soft drinks, chips, chocolate, lollies, ice cream
Pizza, burgers, fries, soda, cake
Energy drinks, candy, pastries, fried chicken, bacon
Macronutrients and Micronutrients differ in their required amounts and examples. Which of the following correctly explains the difference?
Macronutrients are needed in large amounts (e.g., carbohydrates, proteins, fats), while micronutrients are needed in small amounts (e.g., vitamins, minerals).
Macronutrients are only vitamins, while micronutrients are only minerals.
Micronutrients are needed in large amounts, while macronutrients are needed in small amounts.
Both macronutrients and micronutrients are needed in equal amounts.
Some minerals are water – soluble and some are ____________ - Soluble.
fat
sugar
salt
fiber
One example of a vitamin and where it can be found is:
Vitamin C, found in oranges
Vitamin D, found in rice
Vitamin B12, found in apples
Vitamin A, found in bread
Which of the following is a correct procedure to prevent cross contamination?
Wash hands and surfaces often
Store raw meat above ready-to-eat foods
Use the same cutting board for all foods
Do not clean utensils between uses
The term ‘danger zone’ refers to the temperature range in which bacteria can grow rapidly in food. What could happen if served food sits within the danger zone?
Bacteria can multiply quickly, increasing the risk of foodborne illness.
Food will become instantly frozen and safe to eat.
The food will lose all its nutrients but remain safe.
Food will become too hot to eat and burn the mouth.
In 1 gram of carbohydrate there is ______ kcals. In __________ there is _______ kcals. In fats there is ______ Kcals.
In 1 gram of carbohydrate there is 4 kcals. In protein there is 4 kcals. In fats there is 9 kcals.
In 1 gram of carbohydrate there is 9 kcals. In protein there is 4 kcals. In fats there is 4 kcals.
In 1 gram of carbohydrate there is 4 kcals. In protein there is 9 kcals. In fats there is 4 kcals.
In 1 gram of carbohydrate there is 4 kcals. In protein there is 4 kcals. In fats there is 7 kcals.
Which of the following is essential when creating a weekly meal plan for a young adult according to the Australian Guideline to Healthy Eating?
Ensuring the meal plan includes a variety of foods from the five food groups
Focusing only on high-protein foods
Excluding all carbohydrates from the meal plan
Planning meals based solely on personal taste preferences
What is the recommended serving size and what are three positive points you can take away from the serving size?
The recommended serving size is provided, and three positive points are portion control, balanced nutrition, and calorie awareness.
The recommended serving size is unlimited, and three positive points are overeating, high sugar intake, and lack of nutrients.
The recommended serving size is not specified, and three positive points are confusion, inconsistency, and excess calories.
The recommended serving size is double, and three positive points are more fat, more sugar, and more sodium.
Identify a negative point you take away from the label.
The label contains unclear or misleading information.
The label provides all necessary details clearly.
The label uses simple and easy-to-understand language.
The label is visually appealing and well-organized.
This food product is suitable for recommendation to a teenager.
Yes, I would recommend it to a teenager.
No, I would not recommend it to a teenager.
Only for adults, not teenagers.
Only for children under 10.
Why is it important to read nutrition labels before purchasing packaged foods?
To understand the ingredients and nutritional content
To check the color of the packaging
To see if the product is on sale
To find out the store location
Which temperature is safest for storing perishable foods in a refrigerator?
Between 10°C and 20°C
At room temperature
Above 25°C
Below 4°C
A food source of carbohydrates is?
A food source of protein is?
A food source of fats (lipid) are?
Bacteria in general needs four things to grow they are?
water, heat, air, soil
water, air, warmth, moisture
warmth, time, moisture, food
warmth, air, time, light
To prevent cross contamination, use__________cutting boards and containers.
Large
Coloured
Dirty
Clean
What are the two types of carbohydrates?
simple and complex
complete and incomplete
water soluble and fat soluble
mechanical and chemical
What are the two types of protein?
simple and complex
complete and incomplete
mechanical and chemical
What is a nutrient?
The seeds and pods from certain plants.
A chemical compound that helps the body to carry out its functions.
A unique form of a complex carbohydrate that does not provide energy
A protein source that provides all of the amino acids
Which vitamin strengthens the immune system?
Vitamin C
Vitamin D
Thiamin
Folate
What is the significance of calcium in the diet?
Calcium is significant for bone health, muscle function, and nerve transmission.
Calcium helps in the digestion of carbohydrates.
Calcium is primarily used for energy production.
Calcium is essential for blood sugar regulation.
