MyPlate &
The Nutrients
The Nutrients
The nutrient that helps build and repair muscles.
Protein
What organ starts the digestion process by breaking down food with saliva?
Mouth
What is a calorie?
True or False: Sweet flavors can only be tasted in one area of the tongue.
False: all taste are detected in every area of the tongue. Certain areas are more sensitive to specific tastes than others.
What should you do before and after handling food?
Wash your hands
The nutrient that gives your body energy to move and grow.
Carbohydrates
What does your stomach do to food during digestion?
It churns and mixes food with acid
Name one thing on a nutrition label we want to see more of.
Protein, fiber, vitamins & minerals
What is one thing besides flavor that affects the way we taste food?
Smell or Texture
Why shouldn’t raw meat touch ready-to-eat foods?
It can spread bacteria (cross-contamination)
Name two food groups that together should make up half of your plate.
Fruits & Vegetables or Grains and Proteins
What two kinds of digestion are important in the breakdown of food?
Chemical digestion and Mechanical digestion
Name one thing we want to see less of on a nutrition label.
How many tastebuds are on the human tongue?
10,000
Food safety helps prevent what?
foodborne illness (food poisoning)
Name the 5 food groups found on MyPlate.
Fruits, Vegetables, Grains, Protein, Dairy
What is the main function of the small intestine?
Nutrient Absorption
What two ways does our body use calories (calories out)?
During activity and in daily living
What are the five basic tastes?
Sweet, Sour, Salty, Bitter, Umami
Name the four food safety rules.
Clean, Separate, Cook, Chill
Name the 6 essential nutrients (hint: 3 macronutrients & 3 micronutrients)
Carbohydrate, Fat, Protein, Vitamins, Minerals, Water
What is the path food takes through the digestive system (5 steps in order)?
Mouth → Esophagus → Stomach → Small Intestine → Large Intestine
Name 3 things you could find on a nutrition label.
Serving size, servings per container, total calories, amounts of nutrients, % Daily Value
Name one way food scientists use taste testing in their work.
To test new recipes, flavors, or improve food products
What is the Danger Zone?
Between 40°F-140°F where bacteria grow quickly