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FN Unit 2 Review 25/26

Total questions: 59

Worksheet time: 30mins

Name
Class
Date
1.

A nutrient is considered HIGH in a nutrient on the Nutrition Facts Panel if the Percent Daily Value is higher than what percent?

a)
20%
b)
10%
c)
15%
d)
50%
2.

A nutrient is considered LOW in a nutrient on the Nutrition Facts Panel if the Percent Daily Value is lower than what percent?

a)
5%
b)
10%
c)
15%
d)
20%
3.
For Nutrition Facts Panels, how are the serving size amounts determined?
a)
They are based on how much people typically eat in one sitting
b)
They are based on the “healthiest” amount of the food to have
c)
They are based on how much someone should eat of the food
d)
They are always out of 100g or 1c servings
4.
Why is sodium listed separately from the other mineral on the Nutrition Facts Panel?
a)
People are more likely to overconsume sodium
b)
People are more likely to be deficient in sodium
c)
Sodium is actually not a mineral, it is a Carbohydrate
d)
Sodium is actually not a mineral, it is a part of Fat
5.
How many daily calories is the Percent Daily Value based off of?
a)
2,000 cal
b)
1,000 cal
c)
1,500 cal
d)
2,500 cal
6.
How is the net weight of a food determined?
a)

It is the weight of a food and any liquid without the packaging

b)

It is the recommended portion of a food based on weight

c)

It is the weight of a food and any liquid with the packaging

d)

It is the recommended serving of a food based on weight

7.

What is a Sell by Date?

a)
The date it should be removed from store shelves
b)
The date a food should be thrown away on
c)
The last date a food would have its highest quality
d)
The date a food was packaged
8.

What is a Best by Date?

a)
The last date a food would have its highest quality
b)
The date a food should be thrown away on
c)
The date it should be removed from store shelves
d)
The date a food was packaged
9.

Code Dating is a series of letters and numbers that indicates what on a food package?

a)
When a food was packaged
b)
When a food should be thrown away
c)
When it should be pulled from the shelves at the store
d)
When the the last day is that the food would have the highest quality
10.

Open Dating is written as month/day/year that indicates what on a food package?

a)
A product’s freshness date
b)
A product’s packaging date
c)
A product’s date to be pulled from shelves
d)
A product’s throw away date
11.
A food can have the USDA Organic seal on the package if it is what percent or higher of organic ingredients?
a)
95% - 100% organic ingredients
b)
100% organic ingredients only
c)
70% - 95% organic ingredients
d)
It can be any % of organic ingredients
12.
What is the main function of Carbohydrates?
a)
Provide the body with energy
b)
Aid in digestion
c)
Aid in building, repairing and maintaining body tissues
d)
To absorb certain vitamins like A, D, E, & K
13.
What is the main function of Fiber?
a)
Aid in digestion
b)
Aid in building, repairing and maintaining body tissues
c)
Provide the body with energy
d)
To absorb certain vitamins like A, D, E, & K
14.
Where do simple Carbs come from?
a)
Sugars
b)
Fiber
c)
Plant sources only
d)
Animal sources only
15.
Which type of carb should be your main source?
a)
Complex Carbs
b)
Simple Carbs
c)
You should actually get 50% of carbs from simple & 50% from complex
d)
Neither type is more beneficial than the other, so it doesn't matter
16.
Which Monosaccharide is naturally occurring in fruits like apples, grapes, & oranges?
a)
Fructose
b)
Glucose
c)
Maltose
d)
Sucrose
17.
Which Monosaccharide is the major kind of simple sugar?
a)
Glucose
b)
Fructose
c)
Maltose
d)
Galactose
18.

Which Monosaccharide is not naturally occurring but helps make Lactose?

a)
Glucose
b)
Fructose
c)
Maltose
d)
Galactose
19.
Which Disaccharide is known as table sugar?
a)
Sucrose
b)
Lactose
c)
Glucose
d)
Galactose
20.

Which Disaccharide is naturally occurring in grain products?

a)
Maltose
b)
Lactose
c)
Galactose
d)
Fructose
21.

Which Disaccharide would be naturally occurring in dairy products?

a)
Lactose
b)
Glucose
c)
Maltose
d)
Fructose
22.

What is the ratio for determining your personalized recommendation of fiber per day?

a)
14 g for every 1,000 cal consumed
b)
7 g for every 1,000 cal consumed
c)
5 g for every 1,000 cal consumed
d)
2 g for every 1,000 cal consumed
23.
What is the recommended amount of carbohydrates based on a 2,000 calorie diet?
a)
300g
b)
100g
c)
200g
d)
400g
24.
What is the recommended maximum of added sugars per day?
a)
10 tsp
b)
5 tsp
c)
15 tsp
d)
There is no recommended max of added sugars per day
25.
Which kind of sugar substitute is manmade from chemicals in a lab?
a)
Artificial Sweeteners (aspartame, sucralose, etc)
b)
Sugar Alcohols (sorbitol, Isomalt, etc)
c)
Novel Sweeteners (allulose, stevia, etc)
d)
Refined Sugars (powdered, cubed, etc)
26.
Which kind of sugar substitute is occurring naturally in produce and extracted to sweeten foods?
a)
Sugar Alcohols (sorbitol, Isomalt, etc)
b)
Artificial Sweeteners (Aspartame, sucralose, etc)
c)
Novel Sweeteners (allulose, stevia, etc)
d)
Refined Sugars (powdered, cubed, etc)
27.

Which kind of sugar substitute is occurring is derived from natural sources, sometimes called “plant-derived non-caloric sweeteners”?

a)
Sugar Alcohols (sorbitol, Isomalt, etc)
b)
Artificial Sweeteners (Aspartame, sucralose, etc)
c)
Novel Sweeteners (allulose, stevia, etc)
d)
Refined Sugars (powdered, cubed, etc)
28.
Which type of fat is the only type we need to get from food?
a)
Unsaturated Fats
b)
We are required to eat all kinds of fats from foods
c)
Saturated Fats
d)
Trans fats
29.
Which type of fat should we avoid consuming because it increases bad cholesterol and decreases good cholesterol?
a)
Trans Fats
b)
Saturated Fats
c)
Unsaturated Fats
d)
No type of fat has this effect
30.
Which type of fat should we focus on consuming because it decreases bad cholesterol and increases good cholesterol?
a)
Unsaturated Fats
b)
Saturated Fats
c)
Trans Fats
d)
No type of fat has this effect
31.
Which of the following would be an example of a high source of Unsaturated fat?
a)
Plant products like Avocado
b)
Dairy products like Cheese
c)
Animal meats like Steak
d)
Animal byproducts like Eggs
32.

Which of the following would be potential high sources of Saturated fat?

a)

Animal meats & Animal byproducts

b)

Dairy products only

c)

Animal meats only

d)

Animal byproducts only

33.
Which of the following foods could be a potential source of Trans fat?
a)
Manmade products like Crackers
b)
Fatty produce like Avocado
c)
Lean meats like Chicken breasts
d)
Plant products like Black Beans
34.
Which of the following would be a high source of cholesterol?
a)
Animal products like Steak
b)
Plant products like Black Beans
c)
Starchy vegetables like Potatoes
d)
Fatty produce like Avocado
35.
What is the recommended max of cholesterol per day based on a 2,000 cal diet?
a)
300mg
b)
100mg
c)
200mg
d)
400mg
36.
What is one of the main functions of dietary fat?
a)
Aid in digestion of certain vitamins (A,D,E,&K)
b)
Provides body with energy
c)
Provides amino acids
d)
Building, repairing and maintaining body tissues
37.

What is the purpose of enzymes made from protein?

a)
Carry out almost all of the chemical reactions in cells and also help new molecules to form
b)
Components of the immune system that help to protect the body from foreign particles, such as viruses and bacteria
c)
Cushions joints and regulates body temperature
d)
Regulate various bodily processes, such as growth, metabolism, and reproduction
38.

What is the purpose of hormones made from protein?

a)
Regulate various bodily processes, such as growth, metabolism, and reproduction
b)
Carry out almost all of the chemical reactions in cells and also help new molecules to form
c)
Components of the immune system that help to protect the body from foreign particles, such as viruses and bacteria
d)
Cushions joints and regulates body temperature
39.

What is the purpose of antibodies made from protein?

a)
Regulate various bodily processes, such as growth, metabolism, and reproduction
b)
Carry out almost all of the chemical reactions in cells and also help new molecules to form
c)
Components of the immune system that help to protect the body from foreign particles, such as viruses and bacteria
d)
Cushions joints and regulates body temperature
40.

What is a Complete Protein food?

a)
Has all essential amino acids, usually from animal products
b)
Has all essential amino acids, usually from plant products
c)
Has minimum 1 essential amino acids, but not all, usually from animal products
d)
Has minimum 1 essential amino acids, but not all, usually from plant products
41.

What is an Incomplete Protein food?

a)
Has all essential amino acids, usually from animal products
b)
Has all essential amino acids, usually from plant products
c)
Has minimum 1 essential amino acids, but not all, usually from animal products
d)
Has minimum 1 essential amino acids, but not all, usually from plant products
42.
What determines the function of each protein?
a)
Shape
b)
Pairings
c)
Color
d)
It is unknown how their functions are determined
43.
How many amino acids are essential?
a)
9
b)
4
c)
6
d)
11
44.
How many amino acids are synthesized in the body (both non-essential and conditionally non-essential)?
a)
11
b)
4
c)
6
d)
9
45.

How many amino acids are synthesized in the body, typically nonessential but become essential under specific conditions (Conditionally non-essential)?

a)
11
b)
4
c)
6
d)
9
46.
What is one of the main functions of proteins?
a)
Building, repairing and maintaining body tissues
b)
Aids in digestion of certain vitamins (A,D,E,& K)
c)
Add taste & texture to foods
d)
Providing the body with energy
47.
What is the ratio for determining your personalized recommendation of protein per day?
a)
7 g for every 20 lbs of body weight
b)
10 g for every 20 lbs of body weight
c)
5 g for every 20 lbs of body weight
d)
2 g for every 20 lbs of body weight
48.
Excess macronutrients are ALL eventually stored where?
a)
In fat tissues
b)
In the liver
c)
In the muscles
d)
In the pancreas
49.
How many g are in 1 tsp?
a)
4
b)
3
c)
2
d)
1
50.

Which organization is responsible for setting Nutrition Facts Label recommendations?

a)

FDA, Food & Drug Administration

b)

USDA, US Dept. of Agriculture

c)

EPA, Environmental Protection Agency

d)

POTUS, President of the US

51.

What are 2 food sources high in carbs?

a)

Water and Tea

b)

Olive oil and Butter

c)

Eggs and beans

d)

Pasta and Fruits

52.

What are 2 food sources high in fat?

a)

Water and Tea

b)

Eggs and Beans

c)

Olive oil and butter

d)

Pasta and fruits

53.

What are 2 food sources high in protein?

a)

Water and tea

b)

Eggs and Beans

c)

Olive oil and butter

d)

Pasta and fruits

54.

What is digestion?

a)

Substances found in food that keep your body functioning.

b)

A chemical element or substance required in trace amounts for the normal growth and development of living organisms.

c)

How waste is processed and removed from the body.

d)

The mechanical and chemical process that breaks food down to release nutrients in forms your body can absorb for use.

55.

What % of your calories should come from Carbohydrates?

a)

60%

b)

40%

c)

10%

d)

30%

56.

What % of your calories should come from Fats?

a)

60%

b)

40%

c)

10%

d)

30%

57.

What % of your calories should come from Protein?

a)

60%

b)

40%

c)

10%

d)

30%

58.

How do you calculate g of naturally occuring sugars?

a)

Subtract added sugars from total sugars

b)

Subtract total sugars from total carbs

c)

Subtract fiber from total sugars

d)

Subtract fiber from added sugars

59.

How do you calculate g of unsturated fats?

a)

Subtract g of saturated & trans fats from total fats

b)

Subtract only g of saturated fats from total fats

c)

Subtract only g of trans fats from total fats

d)

Subtract total fats from total carbs

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