Enter Title

Fruits and Vegetables

100

This fruit is high is yellow, high in potassium, and can be used in many baked goods.

Banana 

200

Vegetables are not a good source of: 

A. Fat 

B. Fiber 

C. Vitamins 

D. Minerals 

Fat

300

This vegetable is typically served mashed and contains vitamin C. 

Potato

400

Responsible for green pigments in plants such as spinach, kale, and green cabbage. 

Chlorophyll 

Food Waste

100

What is most commonly wasted? 

A. watermelon and grapes

B. apples and bananas

c. cantaloupe and pineapple 

B. apples and bananas

200

What is a good way to reduce food waste?

A. freeze food 

b. Use wilted vegetables for soups and smoothies 

c. write a shopping list before heading to the grocery store 

d. all of the above

d. all of the above 

300

What food, when wasted, represents the biggest waste of energy? 

a. poultry 

b. beef 

c.milk

b. beef

400

___% of food in the U.S. is wasted. 

A. 40%

B. 15%

C.8%

A. 40%

Food Insecruity

100

What is the definition of food insecurity?

A. disruption of food intake or eating patterns of lack of money or other resources

B. when someone is hungry 

C. Inability to access fresh foods

A. disruption of food intake or eating patterns of lack of money or other resources

200

True or false. About 45% of college students face food insecurity. 

True 

300

A reason why food insecurity is increasing amongst college students. 

housing costs 

tuition 

accessibility to food 

400

The measure of the availability of food and individuals' ability to access it.

Food Security 

Kitchen Safety

100

A type of moist heating method when heating liquids to 180F, just below boiling point 

simmering 

200

1tbsp is ____ teaspoons. 

3

300

Before eating fruits and vegetables you should _____

Wash thoroughly. 

400

The safe cooking temperature for all poultry products. 

165F