Nutrients are best absorbed from ______. Therefore, ______ is preferred over supplements.
Food
T/F - Water helps to flush toxins from the body.
True
Name three fruits which are provided for night-time snacks.
Apples, bananas, oranges
Name the food groups. There are FIVE.
Carbohydrates (grains & starches - breads, cereal, rice, pasta), protein (meat, poultry, fish, eggs, beans, nuts, seeds), vegetables, fruit, dairy (milk, yogurt, cheese)
DAILY DOUBLE
T/F - Fast food is the best food to eat outside of treatment.
To double your points, please explain the reason.
False, however, can certainly be consumed in moderation.
Often times, fast-food does not contain very many vitamins and minerals and often contains additives, such as sodium and sugar to help preserve the food so it has a longer shelf-life.
T/F - Carbohydrates consumed in moderation cause weight gain.
False
Water, milk, juice, decaf coffee, decaf tea
Why should you vary your fruit choices? The same is true for vegetables.
Different fruits and vegetables contain different nutrition. The color of the fruit or vegetable determines it's nutrient content.
DAILY DOUBLE
A snack consists of how many food groups?
To double your points, name an example of a well-balanced snack.
Two - one with a protein, and one with a carbohydrate
Peanut butter with pretzels
What's the best thing to take grocery shopping? It helps you stay organized and within budget.
A list! And even better and more efficient, one which follows the layout of the store.
What FOOD GROUPS should be avoided in recovery?
None
What is a commonly used artificial sweetener in BEVERAGES?
Sucralose (Splenda)
Aspartame (Equal, Nutrisweet)
Saccharin (Sweet N' Low)
In terms of food safety, why is it important to keep fruits separate from raw meats, poultry and seafood while shopping, storing and preparing food?
To decrease the risk of cross-contamination which could cause food-borne illness, such as Salmonella, E-Coli, etc. Most fruits are not cooked to a temperature to kill these types of bacteria.
What is the minimum number of food groups to consume at a meal?
3
In terms of food safety, keep hot foods ______ and cold foods ______.
Hot and cold (between 41 and 135 degrees F) to prevent growth of bacteria, which grows fastest at room temperature and can lead to food-borne illness.
What macronutrient aids in the production of serotonin, which facilitates a happy, stable mood; aids in sleep; AND helps curb food cravings?
Carbohydrates
How many cups or ounces (1 cup = 8 oz.) of fluid are recommended daily? This is a range.
8-12, 8 oz. cups (64-96 oz.)
8 oz. cups in the unit lounge
14 oz. cups in the dining room
DAILY DOUBLE
Name a common fruit that contains potassium.
To double your points, name another high potassium FOOD. The answer does not need to be a fruit.
Banana
Tomatoes, potatoes, dairy (milk and yogurt), leafy greens, white beans, avocado
Evidenced-based guidelines suggest someone should not go without food for more than _____ waking hours.
Five
In terms of nutrition, what are the hardest things to control when you are not in charge of meal preparation?
Portions, ingredients (ALCOHOL), food preparation methods
These are the building blocks of protein and also the foundation of neurotransmitters, such as dopamine.
Amino acids
DAILY DOUBLE
What would be a better choice for fluid...Sprite, coffee, or naturally flavored water?
To double your points, please explain why in detail.
Water
Sprite has sugar, and coffee has caffeine. Both of these trigger the reward pathway in the brain and can lead to mood and energy instability, both of which can be triggering in recovery. Sugar and caffeine in moderation is OKAY!!!
Why is vitamin C important?
It helps build our immune system. It is also important for growth and repair of all body tissues, healing cuts and wounds and healthy teeth and gums.
Please provide an example of a well-balanced meal.
Chicken, rice and broccoli
At least three food groups and typically a protein, carbohydrate, fruit and/or veg.
In terms of food safety, what foods should be packed to eat while traveling without temperature control? Please provide the common term for these foods or three, specific foods.
Shelf-stable foods, such as nuts, dried fruit, pretzels