Nutrients & Their Jobs
Macronutrients are needed in large amounts. Name one.
Carbohydrates, protein, or fats.
Name the group for rice, bread, and pasta.
Grains.
What label detail should you check first?
Serving size.
Which federal department supports agriculture and nutrition programs?
The USDA.
Name one factor that influences food choices.
Lifestyle, dietary needs, culture, or technology.
Which macronutrient provides the body’s main energy?
Carbohydrates.
Name all five major food groups.
Fruits, vegetables, grains, dairy, and proteins.
What does serving size tell you?
The amount used for each listed nutrient value.
What does the FDA help ensure about many foods and products?
The safety and effectiveness of many everyday products, including many foods.
What is one way culture can shape food choices?
Answers vary. For example, family traditions can influence recipes or foods served at celebrations.
Which macronutrient supports growth and tissue repair?
Protein.
What nutrient in dairy helps build strong bones and teeth?
Calcium.
A package has 2 servings. If you eat both, how do the listed nutrient amounts change?
The amounts consumed would be twice the listed per-serving values.
Why should people consider eating patterns over time, rather than judging health from one meal?
Overall eating patterns matter; one meal does not define health.
Name two factors that could influence a person’s meal choice.
Any two: lifestyle, dietary needs, culture, or technology.
Vitamins and minerals are examples of which nutrient category?
Micronutrients.
Create a meal with foods from at least four food groups. Name each food and its group, then explain one way the meal shows variety.
Answers vary. The response should correctly name at least four food groups and explain how the foods show variety.
Two products have the same serving size. Product A has 180 mg sodium; Product B has 95 mg. Which has less sodium per serving?
Product B.
What does the USDA do that can help people make food choices?
It provides food guidance that encourages variety from the main food groups and balanced eating patterns.
Give one example of how technology can influence food availability or preparation.
Answers vary. Refrigeration and transportation can make foods available in more places; cooking tools can change how quickly foods are prepared.
Name one vitamin and one mineral from the materials, and describe a role for each.
Examples: Vitamin C supports the immune system and helps wounds heal; iron carries oxygen in the blood.
A meal has chicken, brown rice, almonds, and broccoli. Identify one nutrient category each food provides.
Chicken—protein; brown rice—carbohydrates; almonds—fats; broccoli—vitamins and minerals. Foods can provide more than one nutrient.
A label lists 230 calories per serving, and a package contains 8 servings. How many calories are in the whole package?
1,840 calories.
Explain one way to make a meal more balanced while respecting a person’s needs or preferences.
Answers vary. A strong response suggests a specific addition or changes and considers the person’s needs or preferences.
Plan one meal choice that reflects a cultural or lifestyle factor and explain how it could still include variety.
Answers vary. The response should identify a cultural or lifestyle factor and include variety, such as foods from several food groups.