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Unit 3 - Health Test

Total questions: 60

Worksheet time: 30mins

Name
Class
Date
1.

Which food contains unsaturated “healthy” fat?

a)

avocado

b)

margarine

c)

butter

d)

corn oil

2.

Which oil is a source of healthful fat?

a)

olive oil

b)

soybean oil

c)

canola oil

d)

peanut oil

3.

Which fat is considered “healthful”?

a)

unsaturated

b)

saturated

c)

polysaturated

d)

trans

4.

Which food is a good source of calcium?

a)

broccoli

b)

corn

c)

carrots

d)

wheat

5.

Which vitamin is considered the “sunshine vitamin” because it is derived from the sun?

a)

Vitamin A

b)

Vitamin B

c)

Vitamin C

d)

Vitamin D

6.

Which food is a good source of Vitamin A and helps to maintain eyesight?

a)

carrots

b)

oranges

c)

blueberries

d)

soybeans

7.

Which product, according to labeling, is raw, unprocessed, contains no preservatives, and has never been frozen or heated?

a)

fresh grapes

b)

organic spinach

c)

natural peanut butter

d)

2 percent milk

8.

Which characteristic must a food have to receive a “natural” label?

a)

produced on a farm with renewable resources

b)

free of artificial ingredients

c)

raw

d)

unprocessed

9.

How much cholesterol must a food have to be labeled as “healthy”?

a)

no more than 10 mg

b)

no more than 20 mg

c)

no more than 40 mg

d)

no more than 60 mg

10.

Which strategy is considered product marketing?

a)

free samples

b)

coupons

c)

in-store tastings

d)

all of the above

11.

Which strategy is an example of product pricing?

a)

dollar menus

b)

coupons

c)

in-store tastings

d)

all of the above

12.

Which method is used to get consumers to eat more?

a)

descriptive labeling

b)

fat-free engineering

c)

minimal processing

d)

artificial ingredients

13.

Which food should make up less than 10 percent of your total calories?

a)

protein

b)

grains

c)

saturated fat

d)

unsaturated fat

14.

Which food is considered the more healthful snack?

a)

string cheese

b)

peanut butter and apples

c)

corn chips and salsa

d)

dried sausage stick

15.

Which percentage is in the appropriate range for a snack to be considered a “good source” of nutrients?

a)

15 percent

b)

35 percent

c)

40 percent

d)

50 percent

16.

Which number falls within the range of a normal BMI?

a)

18

b)

20

c)

25

d)

30

17.

What is a person with a BMI of 30 considered to be?

a)

obese

b)

normal

c)

slightly overweight

d)

overweight

18.

Which BMI measurement is considered underweight?

a)

22

b)

30

c)

40

d)

none of these

19.

Which statement, if a woman exercises 25 minutes each day, according to physical activity recommendations, is true?

a)

She is exercising too much.

b)

She is exercising too little.

c)

She is exercising enough.

d)

It depends on the woman’s level of activity.

20.

Which percentile falls outside of the healthy range?

a)

12th percentile

b)

56th percentile

c)

72nd percentile

d)

87th percentile

21.

Which statement, if a man exercises 45 minutes each day, according to physical activity recommendations, is true?

a)

He is exercising too little.

b)

He is exercising too much.

c)

He is exercising enough.

d)

It depends on the man’s level of activity.

22.

Which person requires 1800 - 2400 calories as an adequate daily amount?

a)

a teenage girl

b)

a teenage boy

c)

a woman older than 20

d)

a child younger than 5

23.

Which symptom is a result of taking diuretics?

a)

nausea

b)

diarrhea

c)

loss of fluids

d)

rapid weight loss

24.

Which benefit does fat provide?

a)

digestive enzymes

b)

short-term energy

c)

metabolism boost

d)

long-term energy

25.

Which illness can be contracted by drinking contaminated water?

a)

botulism

b)

E. coli infection

c)

salmonellosis

d)

gastroenteritis

26.

Which illness can be contracted from improper home canning methods?

a)

botulism

b)

E. coli infection

c)

salmonellosis

d)

gastroenteritis

27.

How can gastroenteritis be contracted?

a)

not washing hands well enough

b)

not storing food properly

c)

not canning food properly

d)

not keeping food hot enough

28.

What is the recommended temperature setting for the refrigerator?

a)

no higher than 20°F

b)

no higher than 32°F

c)

no higher than 40°F

d)

no higher than 45°F

29.

What is the proper sequence for the process of keeping food safe?

a)

clean, separate, cook, and chill

b)

clean, store, cook, and chill

c)

clean, separate, boil, and chill

d)

clean, separate, cook, and freeze

30.

Which items should you refrigerate or freeze after 2 hours?

a)

perishables

b)

prepared food

c)

leftovers

d)

all of the above

31.

Which fat is made by adding hydrogen to vegetable oil and should be limited?

a)

trans

b)

unsaturated

c)

saturated

d)

polysaturated

32.

Which fat is found in most sources of dairy and should be limited?

a)

trans

b)

unsaturated

c)

saturated

d)

polysaturated

33.

Which fat will make a person full the longest?

a)

unsaturated

b)

saturated

c)

polysaturated

d)

trans

34.

Which food is one of the best sources of protein?

a)

oats

b)

leafy greens

c)

eggs

d)

rye

35.

Which vitamin helps repair DNA?

a)

Vitamin A

b)

Vitamin C

c)

Vitamin E

d)

Vitamin K

36.

What is the blood-clotting vitamin?

a)

Vitamin A

b)

Vitamin B

c)

Vitamin D

d)

Vitamin K

37.

Which product could be considered “fresh”, according to labeling?

a)

pasta

b)

grapes

c)

yogurt

d)

cheese

38.

Which characteristic must a food have to receive a “natural” label?

a)

no artificial ingredients

b)

no processing

c)

uncooked

d)

organic

39.

Which label can be given to foods that do not exceed 60 mg of cholesterol?

a)

low fat

b)

heart safe

c)

superfood

d)

healthy

40.

What best influences the way people eat?

a)

family

b)

role models

c)

culture

d)

all of the above

41.

Which term describes the use of a cartoon character on a cereal box?

a)

product placement

b)

product packaging

c)

product marketing

d)

all of the above

42.

Which factor influences the food choices that are made?

a)

price

b)

mood

c)

availability

d)

all of the above

43.

Which product is the best source of unsaturated fat?

a)

nuts

b)

kale

c)

margarine

d)

corn oil

44.

Which food is considered the most healthful snack?

a)

cheese nachos

b)

cream of chicken soup

c)

salsa and carrots

d)

bacon wraps

45.

Which characteristic must a food include to receive the “good source” of nutrients label?

a)

between 10 percent and 19 percent of the daily value of a nutrient

b)

at least 15 different nutrients

c)

at least 10 different nutrients and minerals

d)

both raw and unprocessed food sources

46.

Which wrist circumference measurement is considered to indicate a “large” frame for a woman taller than 5 feet, 5 inches?

a)

more than 5 inches

b)

more than 5.5 inches

c)

more than 6.0 inches

d)

more than 6.5 inches

47.

What is being measured when counting the calories burned when resting?

a)

resting pulse

b)

basal metabolic rate

c)

resting calorie expenditure

d)

metabolic expenditure

48.

Which measurement is used to determine whether a person is a healthy weight for their height?

a)

muscle mass percentage

b)

body fat percentage

c)

body mass index

d)

muscle mass index

49.

Other than gender and age, which factors are used to calculate BMI?

a)

weight and activity level

b)

height and activity level

c)

height and weight

d)

percentage of muscle mass and body fat

50.

Which percentile falls outside the normal range for BMI?

a)

5th percentile

b)

50th percentile

c)

80th percentile

d)

95th percentile

51.

Which activity is an example of an ideal workout for cardiovascular health?

a)

25 minutes of intense interval training

b)

30 minutes of intense strength training

c)

45 minutes of yoga

d)

an hour of quick walking

52.

Which person requires 2800 calories as an adequate daily amount?

a)

a teenage boy

b)

a teenage girl

c)

a man older than 20

d)

a boy younger than 5

53.

Which statement about diuretics is true?

a)

They can cause weight gain.

b)

They can cause nausea.

c)

They can weaken the immune system.

d)

They can cause water loss.

54.

Which nutrient or product provides long-term energy?

a)

carbohydrate

b)

caffeine

c)

fat

d)

green tea

55.

Which action is most likely to cause salmonellosis?

a)

drinking canned juice made with contaminated water

b)

eating food from a swollen, dented can

c)

eating unwashed tomatoes

d)

eating a salad made by someone with dirty hands

56.

How would a person most likely get botulism?

a)

eating beans that are improperly canned

b)

drinking lemonade made with contaminated water

c)

eating shrimp from contaminated water

d)

eating steak handled by someone with dirty hands

57.

How would a person most likely contract gastroenteritis?

a)

not washing hands well enough

b)

not storing food properly

c)

not canning food properly

d)

not keeping food hot enough

58.

What is the recommended temperature setting for the refrigerator?

a)

no higher than 20°F

b)

no higher than 32°F

c)

no higher than 40°F

d)

no higher than 45°F

59.

What is the last step to take in order to keep food safe?

a)

chill

b)

clean

c)

store

d)

freeze

60.

What is the maximum amount of time to keep perishable food at room temperature?

a)

1 hour

b)

2 hours

c)

3 hours

d)

4 hours