Deck 3: Nutrition

Question 1

Which of the following does NOT supply the body with water?

A) bread
B) iceberg lettuce
C) chicken
D) none of the above

Answer 1

D

Question 2

Nonessential nutrients are only needed in very small amounts.

Answer 2

False

Question 3

What are simple carbohydrates?

A) naturally occurring sugars
B) fiber
C) starches
D) polysaccharides

Answer 3

A

Question 4

Which of the following are good sources of dietary calcium?

A) canned fish
B) broccoli
C) milk and dairy products
D) all of the above

Question 5

The Dietary Guidelines for Americans stresses the need for a vegetarian diet.

Question 6

What is My Plate?

Question 7

If a menu item is described as "low fat," what must it contain?

A) less than 5 grams of fat per serving
B) less than 1 gram of fat per serving
C) 3 grams of fat or less per serving
D) less than 4 grams of fat per serving

Question 8

What are lipids?

A) complex carbohydrates
B) fats
C) flavonoids
D) amino acids

Question 9

What is a calorie?

A) the amount of heat required to raise 1000 grams of water one degree Celsius
B) the amount of energy in food
C) a kilocalorie
D) all of the above

Question 10

Where are polyunsaturated fats most often found?

A) soybeans
B) olive oil
C) beef fat
D) poultry

Question 11

What nutrients must be provided by the diet because the body cannot produce them in sufficient quantities?

A) essential nutrients
B) nonessential nutrients
C) calories
D) micronutrients

Question 12

Food establishments of 20 or more locations must list calories on their menus.

Question 13

The way produce is harvested and stored and the soil it grown in impacts a particular food's vitamin content.

Question 14

What is the best method to preserve the vitamins in vegetables during food preparation?

A) roast them
B) cut them in advance and serve them raw
C) blanch them
D) steam them

Question 15

Any product labeled "whole grain" must contain 51% whole grain by weight.

Question 16

Proteins are found in animal but not plant foods.

Question 17

Minerals contain no calories.

Question 18

In general, roasting and braising help foods retail more vitamins than grilling or stewing.

Question 19

Peel and cut vegetables several hours before cooking to ensure they retain vitamins before cooking.

Question 20

Trans fats are important in the diet because eating them helps reduce the risk of cancer and other health conditions.

Question 21

What foods are considered a good source of dietary fiber?

Question 22

What are the dangers of hydrogenated food products?

Question 23

Why are phytochemicals important?

Question 24

What are some non-animal sources of protein in the diet?

Question 25

What are the requirements in order for a food to be eligible for the "100 percent organic" label?

Question 26

If fiber is NOT digestible, why is it important for human health?

Question 27

What is the primary role of the USDA?

Question 28

What is the leading nutritional cause of heart disease?

Question 29

What are amino acids?

Question 30

List some basic steps a chef can take to produce healthy food.