Nutrition and Wellness Final Test
Quiz by Melissa Martin
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50 questions
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- Q1According to government sponsored nutrition sources (ex MyPlate), what is the measurement of the energy value of foods?Literscaloriesbasal metabolismGrams30s
- Q2Which type of spatula is used to level ingredients in dry measures?silicone spatulastraight-edged spatulabent-edged spatularubber spatula30s
- Q3What is caused by a lack of variety in the diet or a lack of food?pellagraanorexia nervosamalnutritionappetite30s
- Q4What is the term for any step done in advance to save time when preparing a meal?work simplificationPreparationPreferenceConvenience30s
- Q5What food group contains nuts, dried beans, and seeds?grain groupfruit groupvegetable groupprotein group30s
- Q6In addition to providing inspection for meat, what current educational resource does the USDA provide?MyPlateFood Guide PyramidHassle-free food guideBasic 4 food guide30s
- Q7Sally knows the importance of breakfast, but she's usually in a hurry. Which of the following breakfasts is well-balanced, nutritious, and quick for Sally to prepare?sausage, french toast, hot teafruit loops cereal, milk, coffeepeanut butter sandwich, apple, milkbacon, cheese omelet, grits, orange juice30s
- Q8You and your friends decide to go out for lunch. With your sandwich, the waitress offers you the following side dishes. What would be the healthiest option?french friesbaked potatosweet potato friesmashed potatoes30s
- Q9Which agency is a division of the Department of Health and Human Services?IEAEPASECFDA30s
- Q10Mary is a 16 yr. old moderately active teen. She does not enjoy drinking milk and needs to work harder to meet her Dairy requirements. She begins her day with 1 cup of yogurt, for lunch she has 2 oz. of processed cheese on her sandwich. What is an example of an additional dairy product and quantity that Mary could choose to fulfill her dairy requirements?2 cup of pudding2 cups cottage cheese2 cups ice cream2 cups frozen yogurt30s
- Q11What is the process used to destroy the bacteria in milk and milk products?PasteurizationEnrichmentFortificationHomogenization30s
- Q12Which scenario is the best example of safe food handling practices?Jim washed his hands then cut up the raw chicken. He stored the raw chicken in the refrigerator in a sealed container for later use.Jim washed his hands then cut up the raw chicken. He loosely wrapped the raw chicken in aluminum foil and stored it in the refrigerator for later use.Jim washed his hands then cut up the raw chicken and vegetables. He stored them both in the refrigerator in the same container for later use.Jim washed his hands then cut up the raw chicken. He then cooked it and stored it in the refrigerator in a sealed container for later use.30s
- Q13Which of the following is a function of water?insulates the body from shockhelps keep arteries clearhelps the body fight infectionhelps regulate body temperature30s
- Q14Which of the following preparation tips will NOT help reduce fat, sugar or sodium?Use evaporated milk instead of cream.Dust cakes with powdered sugar instead of spreading them with frosting.Use mayonnaise instead of yogurt when making dressings and dips.Flavor vegetables with herbs and lemon juice instead of salt and butter.30s
- Q15Based on what you know about the ingredients and food labels, which ingredient would be listed first in the ingredient list? (seasoningsegg whitecorn flakes cerealchicken30s
