Food Safety
My Plate
Exercise and Food Prep
Nutrients/Nutrition
Food Labels
100
The most effective way to prevent the spread of disease or infections.
What is handwashing?
100
The recommended amount of low-fat dairy/calcium rich food
What is 3 cups?
100
The time teens should spend each day exercising/being active for good health
What is at least 60 minutes?
100
Calories are a measurement of this
What is energy?
100
Some nutrients on a label that we need to get more of
What are Vitamin A, C, D, calcium, iron, potassium and fiber?
200
The amount of time you should wash your hands
What is 20 seconds?
200
The amount of vegetables that MyPlate recommends daily for the average teen
What is 2 1/2 cups?
200
This type of exercise works you large muscles, heart and lungs.
What is Aerobic?
200
This vitamin helps you see at night and can be found in what color vegetables?
What is Vitamin A and Orange vegetables like carrots and sweet potatoes
200
The measured amount of food or drink indicated on a food label
What is a serving?
300
The range of temperatures considered the Temperature Danger Zone
What is 40-140 Degrees F?
300
Half your plate should be this according to MyPlate
What are fruits and vegetables?
300
This is how you hold your. knife properly and how you hold your other hand when cutting, mincing and dicing
What is the pinch grip and claw?
300
List the three macronutrients found on the nutrition facts label
Fat, Carbohydrate and Protein
300
The three nutrients on a label you want to limit
What are added sugars, saturated fat, and sodium?
400
The amount of time foods can be out of refrigeration
What is no more than 2 hours?
400
List 3 examples of plant sources of protein
Peanut butter, beans, peas, nuts, seeds, tofu
400
The number of fluid ounces in one cup
What is 8 fluid ounces?
400
A refined or enriched grain has only one part of the whole grain and a whole grain has ___________.
3 parts
400
The percentage that makes a food an excellent source of a nutrient
What is 20%?
500
The term that describes what happens if you handle raw meats, and don't sanitize cutting board and utensil and then cut raw vegetables on the same board with the same knife
What is cross contamination?
500
The three food groups that provide the most significant amount of fiber
What are vegetable, fruits, and whole grains?
500
In culinary terms, to mince is to perform this action
What is to cut into the smallest pieces possible?
500
Some functions of fat in our body include
What are storing energy, building brain tissue, protecting internal organs?
500
The greatest source of added sugar in the diet of a typical teen
What is sugar sweetened beverages (soda)?