MyPlate
Nutrients
Community
Vitamins
Food Safety
100

How many MyPlate food groups are there?

5

100

Name two (of the six) types of nutrients.

What are ____________ and ____________?

(carbohydrates, protein, fats, vitamins, minerals, or water)


100

What influences why and what we eat? 

Hunger, culture, emotions, nutrition, cost, flavor 

100

What is the definition of a vitamin? 

Compounds found in food that help regulate body processes. 

100

What is the safe internal temperature for cooked chicken?

165 F

200

My Plate shows this food group in a glass.

What is Dairy?

200

Why are carbohydrates important?

They are the main source of energy for your body. You need them to think, move, and breathe. 

200

Goal of Community Dietitans

strives to prevent disease and to improve the health, nutrition, and well‐being of  individuals and groups within communities

200

What sources should you get vitamins and minerals from?

REAL FOOD

200

 How should raw meat be stored in the refrigerator

Raw meat should be stored on the bottom shelf of the refrigerator in a leak-proof container to prevent juices from contaminating other foods.

300

What is MyPlate? 

USDA food guidelines for healthy eating

300

What is fiber

Fiber provides the bulk in your food to help move things through your system. It cannot be digest or absorbed. But it can be soluble in water.

300

Nutrients that pantries try to limit in the foods they provide to those in need

Sodium <2300mg/day

Added Sugar <10% of daily calories

Saturated Fat <10% of daily calories

300

What are the two main types of vitamins and name an example.

Fat-soluble: ADEK

Water-soluble:C, B Vitamins

300

How should leftovers be stored?

Leftovers should be stored in shallow, airtight containers and placed in the refrigerator within two hours of cooking. They should be eaten within 3–4 days.

400

Name 2 MyPlate food groups. 

Dairy, Protein, Grains, Fruit, or Vegetables 

400

What is another name for lipid? 

Fat

400

Name an organization that helps provide those whom are food insecure

SNAP

WIC

Feeding America

400

What are some examples of vitamin deficiencies? 

Hair loss, fatigue, brittle hair and nails, brittle bones 

400

What is the “danger zone” for food temperatures?

The "danger zone" is between 40°F (4°C) and 140°F (60°C), where bacteria can grow rapidly.


500

Describe how you would use MY Plate to ensure you are eating a balanced meal.

What is "The food on the plate would be divided 1/4 fruit, 1/4 vegetables, a little more than 1/4 grains, and a little less than 1/4 protein. There would also be a serving of Dairy or other source of calcium."

500

Name the 1 out of two types of fiber and provide an example

Soluble Fiber- This fiber attracts and binds to water forming a gel to help digest food and slow down digestion. Soluble fiber is nuts, seeds, beans, psyllium powder, apple, carrots.

Insoluble fiber- this fiber provides bulk for digestion to help things flow through your body. This fiber also helps with insulin sensitivity. Insoluble fiber includes wheat, nuts, cauliflower, potatoes, green beans.


500

What are the social determinants of health?

Health Care access and quality 

Neighborhood and built environment

Social and Community context

Economic stability

Education access and quality

500

Name a nutrient deficiency for any of the vitamins 

A: Night Blindness

D: Rickets, osteomalacia 

E: Hemolytic Anemia

K: hemorrhage 

B: Beri beri, wernickles, pallegra 

C: Scurvy


500
Name a foodborne illness
ecoli

salmonella

listeria

norovirus

Hep A

and more

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