Multiple Choice: Identify the choice that best completes the statement
or answers the question.
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1.
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A major source of energy for your body comes from
A. | minerals. | C. | carbohydrates. | B. | vitamins. | D. | water. |
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2.
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An example of a food that contains complete proteins is
A. | fish. | C. | peas. | B. | fruit. | D. | brown rice. |
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3.
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One major function of proteins is
A. | transporting vitamins. | C. | producing nerve tissue. | B. | carrying waste from
cells. | D. | making new
cells. |
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4.
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An example of fats high in saturated fatty acids is
A. | olive oil. | C. | corn oil. | B. | coconut oil. | D. | soybean oil. |
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5.
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The excess cholesterol in the blood is deposited in
A. | the kidneys. | C. | the stomach. | B. | the arteries. | D. | the liver. |
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6.
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Hunger is
A. | a desire for food. | B. | a response to stretched stomach
walls. | C. | a physical need for food. | D. | a learned
response. |
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7.
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People’s food choices ARE NOT affected by
A. | cultural and ethnic background. | C. | hunger. | B. | convenience. | D. | family and friends. |
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8.
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Complex carbohydrates are found in
A. | fruit. | C. | sugarcane. | B. | milk. | D. | potatoes. |
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9.
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The nine essential amino acids are
A. | not found in foods. | B. | not made by the body. | C. | all present in
incomplete proteins. | D. | made by the
body. |
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10.
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Fat-soluble vitamins
A. | do not build up in the body. | C. | are not needed by the
body. | B. | are absorbed by fat. | D. | pass easily into the bloodstream. |
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11.
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Animal fats and tropical oils are
A. | usually liquid at room temperature. | B. | thought to be more healthful than vegetable
oils. | C. | higher in unsaturated fatty acids. | D. | higher in saturated fatty
acids. |
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12.
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The nutrient that makes up the greatest percentage of the body is
A. | vitamin C. | C. | a complex carbohydrate. | B. | water. | D. | protein. |
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13.
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Which of the following IS NOT a food group?
A. | bread, cereal, rice, and pasta | C. | milk, yogurt, and
cheese | B. | vegetable | D. | fats, oils, and sweets |
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14.
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The Nutrition Facts panel on food labels includes information on
A. | the number of calories per serving. | B. | the price per unit. | C. | the expiration
date. | D. | the cooking process used. |
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Matching
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Match each item with the correct term below. A. | appetite | D. | nutrients | B. | calories | E. | nutrition | C. | hunger |
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15.
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The process by which the body takes in and uses food
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16.
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The units of heat that measure the energy used by the body and the energy that
foods supply to the body
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17.
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The substances in food that your body needs to grow, to repair itself, and to
supply you with energy
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18.
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A natural physical drive that protects you from starvation
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19.
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A desire, rather than a need, to eat
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Match each item with the correct term below. A. | viruses | E. | Nutrition Fact Panel | B. | MyPyramid guidelines | F. | sodium | C. | grain | G. | sell-by date | D. | physical activity | H. | expiration date |
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20.
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Bacteria and ____ cause most common foodborne illnesses.
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21.
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The ____ can help you make healthful daily food choices.
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22.
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To maintain fitness, you should include about 60 minutes of ____ every
day.
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23.
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Most of your daily servings of food should come from the ____ group.
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24.
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Consuming too much ____ can lead to high blood pressure.
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25.
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A(n) ____ on a food package will indicate the number of calories of fat per
serving and the number of servings per container.
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26.
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The ____ on a food product indicates the last date you should use the
product.
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27.
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The ____ on a food product indicates the last date the product should be
sold.
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Match each term with the best definition below. A. | food additives | E. | food allergy | B. | proteins | F. | minerals | C. | calories | G. | fiber | D. | pasteurization | H. | carbohydrates |
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28.
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process of treating a substance with heat to destroy or slow the growth of
pathogens
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29.
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substances that the body cannot make on its own but needs for forming healthy
bones and teeth
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30.
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the units of heat that measure the energy used by the body and the energy that
foods supply to the body
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31.
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complex carbohydrates found in the tough, stringy parts of some foods
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32.
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starches and sugars in foods
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33.
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substances intentionally added to food to produce a desired effect
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34.
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nutrients that help build and maintain body cells and tissues
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35.
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a condition in which the body’s immune system reacts to substances in
some foods
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Match each term with the best definition below. A. | nutrients | D. | cross-contamination | B. | foodborne illness | E. | food intolerance | C. | MyPyramid | F. | vitamins |
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36.
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a negative reaction to a food caused by a metabolic problem
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37.
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food poisoning
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38.
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the spreading of bacteria or other pathogens from one food to another
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39.
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a useful tool for making healthful daily food choices
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40.
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substances in food needed for growth, repair, and energy
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41.
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compounds that help regulate the digestion, absorption, and metabolism of other
nutrients
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Short Answer
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42.
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How do the ideas of variety, moderation, and balance apply to healthful
eating?
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43.
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What nutrients do you get from a typical fast-food meal consisting of a
cheeseburger, french fries, and soda? Compare this to a meal of broiled fish, baked potato, salad,
and milk.
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44.
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The Dietary Guidelines recommend consuming no more than 30 percent of
calories from fat. The average American diet is well in excess of this recommendation. What are the
dangers of eating too much fat? What can one do to lower the amount of fat intake?
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