1
What is the primary function of fats in food preparation?
A. Only to add calories
B. Only to improve taste
C. Only to aid in browning
D. To affect the appearance, texture, and flavor transfer
D. To affect the appearance, texture, and flavor transfer
What is the main function of protein?
A. Control body temperature
B. Provide energy
C. Build and repair body tissue
D. Regulate body functions.
C. Build and repair body tissue
What is the first thing to look at when reading a nutrition facts panel (food label)?
A. Serving size
B. Vitamin C
C. Brand Name
D. Zinc
A. Serving size
Which of the following foods are good sources of iron?
A. meats and legumes
B. dark leafy green
C. whole grains
D. all of the above
D. all of the above
Which nutrients are needed in small amounts to help fight infections?
A. Minerals
B. Carbohydrates
C. Proteins
D. Vitamins
D. Vitamins
What is the main function of fat?
A. Regulate body functions
B. Provide hydration
C. Protect vital organs
D. Build and repair body tissue
C. Protect vital organs
According to MyPlate, which of these would be the healthiest protein choice?
A. Breaded fried chicken
B. Lean grilled chicken breast
C. Processed chicken nuggets
D. Canned chicken with high sodium
B. Lean grilled chicken breas
What determines the order of ingredients listed on nutritional facts label?
A. Alphabetical order
B. By weight
C. By volume
D. None of the above
B. By weight
The most common nutrient: aids digestion, removes waste, and controls body temperature.
A. Carbohydrates
B. Fats
C. Proteins
D. Water
D. Water
_______Fiber
1. Foods that are made by processing the entire kernel usually into a flour or meal from seed baring plants
2. A simple carbohydrate that provides short term energy
3. A complex carbohydrate that contains numerous units of sugars and provides long term energy
4. Ingredients that can be used in exchange for another ingredient to provide similar benefit
5. A complex carbohydrate the body cannot digest and aids in waste removal
6. A substance that provides nourishment essential for growth and the maintenance of life
5. A complex carbohydrate the body cannot digest and aids in waste removal
What is the main function of carbohydrates?
A. Regulate body functions
B. Provide energy
C. Build and repair body tissue
D. Act as a heat regulator
B. Provide energy
Which of the following cooking methods is generally considered the healthiest way to prepare food?
A. Deep-frying
B. Steaming
C. Pan-frying
D. Grilling with heavy oi
B. Steaming
What percentage of your plate should vegetables and fruit comprise according to MyPlate guidelines?
A. 15%
B. 25%
C. 50%
D. 75%
C. 50%
Which vitamin is crucial for blood clotting?
A. Vitamin K
B. Vitamin D
C. Vitamin E
D. Vitamin C
A. Vitamin K
_______Starches
1. Foods that are made by processing the entire kernel usually into a flour or meal from seed baring plants
2. A simple carbohydrate that provides short term energy
3. A complex carbohydrate that contains numerous units of sugars and provides long term energy
4. Ingredients that can be used in exchange for another ingredient to provide similar benefit
5. A complex carbohydrate the body cannot digest and aids in waste removal
6. A substance that provides nourishment essential for growth and the maintenance of life
3. A complex carbohydrate that contains numerous units of sugars and provides long term energy
Which plant-based food is considered a complete protein?
A. Rice
B. Quinoa
C. Peanuts
D. Corn
B. Quinoa
Which type of carbohydrate takes longer for your body to breakdown?
A. Complex
B. Simple
A. Complex
Reading nutrition facts panels (food labels) heps consumers
A. identify amounts of salt or sodium in the product
B. determine the sugar content of the product
C. determine the mount and kind of fat in the product
D. all of the above
D. all of the above
How many essential amino acids must a protein contain to be considered complete?
A. Seven
B. Eight
C. Nine
D. Ten
C. Nine
_______Sugars
______Nutrients
1. Foods that are made by processing the entire kernel usually into a flour or meal from seed baring plants
2. A simple carbohydrate that provides short term energy
3. A complex carbohydrate that contains numerous units of sugars and provides long term energy
4. Ingredients that can be used in exchange for another ingredient to provide similar benefit
5. A complex carbohydrate the body cannot digest and aids in waste removal
6. A substance that provides nourishment essential for growth and the maintenance of life
2. A simple carbohydrate that provides short term energy
6. A substance that provides nourishment essential for growth and the maintenance of life
Classified as a non-nutrient, your body cannot digest this substance, but it helps your body eliminate waste and reduces risk for cancers?
A. Candy
B. Fiber
C. Minerals
D. Water
B. Fiber
Which practice aligns with MyPlate recommendations for healthy eating?
A. Drinking sports drinks with meals
B. Skipping breakfast to reduce calories
C. Making half your grains whole grains
D. Avoiding all dairy products
C. Making half your grains whole grains
If a food item contains 30% DV (daily value) of sodium per serving, this indicates:
A. the food is low in sodium
B. you should eat more servings to meet your daily needs
C. the food is relatively high in sodium
D. the percentage is based on a 1,000-calorie diet
C. the food is relatively high in sodium
What is the main function of vitamins and minerals?
A. Build and repair body tissue
B. Provide energy
C. Regulate body functions
D. Provide hydration
C. Regulate body functions
_______Whole Grains
______Substitutions
1. Foods that are made by processing the entire kernel usually into a flour or meal from seed baring plants
2. A simple carbohydrate that provides short term energy
3. A complex carbohydrate that contains numerous units of sugars and provides long term energy
4. Ingredients that can be used in exchange for another ingredient to provide similar benefit
5. A complex carbohydrate the body cannot digest and aids in waste removal
6. A substance that provides nourishment essential for growth and the maintenance of life
1. Foods that are made by processing the entire kernel usually into a flour or meal from seed baring plants
4. Ingredients that can be used in exchange for another ingredient to provide similar benefit