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Nutrition and Minerals - part 1
1
of
25
💡
Hints:
3
Q1. How many types of teeth we have?
A. 4
B. 1
C. 6
D. 3
Q2. Theroutesfortheabsorptionofwater and minerals is through the PlasmodesmataandCytoplasm(Slightlyslower and up & down)
A. Apoplast
B. Symplast
Q3. A type of nutrients that needs a small amount such as Cl, Fe, B, Mn, Zn, Co, Mo
A. Macro Nutrients
B. Micro Nutrients
Q4. How many servings of fruit should one consume per day?
A. 3
B. 4
C. 5
D. 6
Q5. Whichoftheseshouldyoulookforon the food label?
A. water
B. the bar code
C. fat
Q6. Organ that stores bile is
A. Liver
B. Gall bladder
C. Pancreas
D. Spleen
Q7. This disease is a result in a deficiency in vitamin C
A. Hyperlipidemia
B. Scurvy
C. oxytosin
D. beriberi
Q8. Which of the following does not form a component of a carbohydrate?
A. Carbon
B. Oxygen
C. Hydrogen
D. Potassium
Q9. Which food group has yogurt and cheese?
A. fat
B. dairy
C. carbohydrates
D. protein
Q10. Magazines are required under gov- ernment regulations to use nutrition professionals to write articles about nutrition information
A. TRUE
B. FALSE
C. True for magazines that claim to
Q11. ___ is the mode of taking food by an organism and its utilisation by the body.
A. Nutrients
B. Nutrition
C. Photosynthesis
D. Autotroph
Q12. What should your child drink more of?
×
A. Milk
B. Juice
C. Water
D. Tea
Q13. What type of fat is the healthiest for your body?
A. trans fats
B. saturated fats
C. unsaturated fats
D. all of them
Q14. Turn pan handles toward the middle or back of the stovetop.
A. True
B. False
Q15. Dietary guidelines for the Caribbean can be used to reduce the risk of
A. eating disorders
B. deficiency diseases
C. communicable diseases
D. chronic non-communicable diseases
Q16. What is MyPlate
×
A. MyPlate is the current nutrition guide published by the USDA Center for Nutrition Policy and Promotion,
B. Avisual for Americans to consume a nutrient-rich, calorie appropriate, balanced diet
C. The 5 Nutrients
D. A and B
Q17. Measurement of the energy released by some nutrients.
A. Calorie
B. Cholesterol
C. Carbohydrate
D. Glucose
Q18. How would you describe chlorosis?
A. Yellowing of the underleaf
B. Premature browning of leaf tips
C. The area between leaves turns yellow.
D. Yellowing starts at stems and goes to leaves
Q19. This nutrient supplies energy, forms cells, maintains body temperature, and protects nerves.
A. protein
B. fat
C. carbohydrate
D. water
Q20. Eating at least 25 grams of fiber can help reduce your risk of
×
A. Stomach cancer
B. Diabetes
C. Heart disease
D. All of the above
Q21. What are lipids broken down into?
A. Amino acids
B. Fatty acids
C. Simple sugars
D. Lipase
Q22. Green plants are
A. producers
B. consumers
C. herbivores
D. omnivores
Q23. This type of diet Decreases maximum effort,lowersglycogenlevels,andstops absorprtionofvitamins/mineralsinEn- durance athletes
A. High carb diet
B. Low Protein diet
C. high protein diet
D. mexican diet
Q24. What type of fat is found in animal based foods and also made by the body?
A. Saturated
B. Unsaturated
C. Cholesterol
D. Trans
Q25. Which type of carbohydrate is this?
×
A. monosaccharide (glucose)
B. disaccharide
C. polysaccharide (sucrose)
D. glyceride
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