Nutrition Final Exam Review
Be able to match these kitchen recipe terms
1. Serving
2. Ounce
3. Quart
4. Teaspoon
5. Tablespoon
6. Pound
7. Pint
Be able to match the following tools to their
picture
1 Measuring Spoons
2. Shears
3. Pastry brush
4. pizza cutter
5. meat tenderizer
6. garlic press
7. sauté pan
8. sauce pan
9. grater
10. sifter
11. dry measuring cups
12. colander
Be able to match the following nutrients to
their function and/or food source
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
proteins
fiber
fats
Complex Carbohydrates
Simple Carbohydrates
Vitamin A
Vitamin E
Vitamin B-Complex
Vitamin C
Vitamin K
Iodine
Magnesium
Folic Acid
Zinc
Iron
Calcium
Know definitions for the following terms:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
GMO
Gluten
Organic
Conventional vs. grass fed
Free Range
Local Foods
Farm to Table
Convenience Foods
HFCS
E. Coli
Salmonella
Listeria
Botulism
Internal inflammation
Know the differences between the fat terms:
saturated, unsaturated, polyunsaturated,
monounsaturated and trans fat
Be able to explain how obesity, diabetes and
poverty and linked in the United States.
Cattle are evolved to eat grass. What problem
has emerged as a result of feeding corn to
cattle instead?
The expected rate of Type II Diabetes in
people born after the year 2000 is 1 in 3. Why
is this the case?
Why are fast foods notoriously the cheapest
food available?
Hygiene and Sanitation Rules in the Kitchen
Clean hands, hair tied back, no phones, no
loose clothing or jewelry, clean work area
Kitchen Safety Guidelines
Proper electrical appliance usage, cooking on
a gas or electric stove, burn prevention,
grease fire
Know the difference between a dietitian and a
nutritionist