Nutrition Test Name: ___________________ Class Period: __________ Modified True/False Indicate whether the statement is true or false. If false, change the identified word or phrase to make the statement true. ____ 1. The energy you need and receive from food is measured in nutrients. ____________________ ____ 2. An environmental factor that can influence food choices is culture. ____________________ ____ 3. Nutrients that provide energy include carbohydrates, fats, and vitamins. ____________________ ____ 4. Eating plenty of foods rich in calcium can help reduce the risk of bone breakdown. ____________________ ____ 5. A key dietary guideline is to get the most nutrition out of your nutrients. ____________________ ____ 6. In MyPlate, cheese and yogurt are placed in the proteins food group. ____________________ ____ 7. Food sensitivity includes food allergy and food intolerance. ____________________ ____ 8. The psychological desire for food is referred to as hunger. ____________________ ____ 9. In MyPlate, each colored section represents a different food group. ____________________ Matching Match each term with the best definition or description. a. b. c. d. e. Refers to the presence of oxygen (ex. Running) Causes muscles to change in length as it contracts The ability to reach a maximum force only one time. (maxing out) The ability to lift weights repeatedly over a period of time Refers to the absence of oxygen (ex. Weightlifting) ____ 10. Muscular Endurance ____ 11. Isotonic ____ 12. Muscular Strength ____ 13. Anaerobic ____ 14. Aerobic Multiple Choice Identify the choice that best completes the statement or answers the question. ____ 15. Which type of nutrient is a primary source of energy? a. Fats. b. Carbs. c. Fruits. d. lactose intolerance. ____ 16. Which type of nutrient helps maintain proper body functions like cell, nerve, skin and tissues a. Vitamins b. protein c. starch d. fat ____ 17. The number of calories that you can eat each day without gaining weight depends on your a. activity level. b. hunger. c. environment. d. appetite. ____ 18. The table shows how much teens should eat each day from each food group. According to the table, how many servings per day should teens eat from the grain group? a. 6 b. 5 c. 4 d. 3 ____ 19. An example of one serving from the vegetable group is a. cup of raw leafy vegetable. b. 1 cup of vegetable juice. c. 1 cup of cooked vegetable. d. cup of cut-up raw vegetable. ____ 20. From which two food groups should teens select the same number of servings each day? a. Grain group, vegetable group b. Vegetable group, fruit group c. Vegetable group, meat and beans group d. Milk group, meat and beans group ____ 21. The table shows how much teens should eat each day from each food group. According to the table, how many servings per day should teens eat from the grain group? a. 6 b. 5 c. 4 d. 3 ____ 22. An example of one serving from the vegetable group is a. cup of raw leafy vegetable. b. 1 cup of vegetable juice. c. 1 cup of cooked vegetable. d. cup of cut-up raw vegetable. ____ 23. From which two food groups should teens select the same number of servings each day? a. Grain group, vegetable group b. Vegetable group, fruit group c. Vegetable group, meat and beans group d. Milk group, meat and beans group ____ 24. Which choice of three foods provides enough servings from the milk group for one day? a. oz fat-free processed cheese; cup low-fat yogurt; 1 cup low-fat milk b. c. cup low-fat yogurt; cup fat-free milk; 1 oz low-fat natural cheese 1 cup fat-free milk; 2 oz low-fat processed cheese; cup fat-free yogurt d. 2 oz low-fat processed cheese; 1 cup fat-free milk; 1 cup fat-free yogurt ____ 25. This nutrition facts label appeared on a package of food. If you ate all the food in the package, how many calories would you consume? a. 45 b. 120 c. 236 d. 5 ____ 26. What percent of the daily recommended value of protein do two servings of this food provide? a. 9 percent b. 17 percent c. 34 percent d. 43 percent ____ 27. According to the label, this food is a good source of a. iron. b. fiber. c. sugars. d. calcium. ____ 28. The energy provided by food is a. measured in units of mass called calories. b. needed by teens for growth and activity. c. excreted in urine if not used by the body. d. one of the nutrients needed by the body. ____ 29. What is the daily recommended amount of calories for an individual? a. 4000 b. 100 c. 1250 d. 2000 ____ 30. Jana’s doctor said that she needs to lose weight in order to stay healthy. How can Jana loose weight in a healthy way? a. Starve herself b. Just workout c. Burn more calories than consuming d. Consume the same number of calories she is burning 31. Your friend wants to change their unhealthy eating habits. They asked you to provide them with a healthy food plan for Monday. Create a one-day healthy food plan for them to use. You need to have at least one serving from essential nutrient (Carbs, Protein, Vitamins, Fats, Minerals, Water) in your day. ______ Monday Breakfast Lunch Dinner Nutrition Test Answer Section MODIFIED TRUE/FALSE 1. ANS: F, calories PTS: STA: 2. ANS: NAT: 3. ANS: 1 DIF: Bloom's Taxonomy Level: 1 NC 4.04 T PTS: 1 N.H.S.1.12.1 STA: NC 4.01 F, protein PTS: 1 STA: NC 4.04 4. ANS: F, fiber PTS: STA: 5. ANS: NAT: 6. ANS: DIF: Bloom's Taxonomy Level: 1 1 DIF: Bloom's Taxonomy Level: 1 NC 4.04 T PTS: 1 N.H.S.1.12.1 STA: NC 4.04 F, calories NAT: N.H.S.1.12.1 DIF: Bloom's Taxonomy Level: 1 NAT: N.H.S.1.12.1 NAT: N.H.S.1.12.1 DIF: Bloom's Taxonomy Level: 1 PTS: 1 STA: NC 4.02 7. ANS: F, milk DIF: Bloom's Taxonomy Level: 1 NAT: N.H.S.1.12.1 PTS: 1 STA: NC 4.02 8. ANS: F, organic DIF: Bloom's Taxonomy Level: 1 NAT: N.H.S.1.12.1 PTS: 1 DIF: Bloom's Taxonomy Level: 1 STA: NC 4.08 9. ANS: F, pathogens NAT: N.H.S.1.12.1 PTS: STA: 10. ANS: NAT: 11. ANS: 1 DIF: Bloom's Taxonomy Level: 1 NC 4.08 T PTS: 1 N.H.S.1.12.1 STA: NC 4.08 F, appetite NAT: N.H.S.1.12.1 PTS: STA: 12. ANS: NAT: 13. ANS: 1 DIF: Bloom's Taxonomy Level: 1 NC 4.01 T PTS: 1 N.H.S.1.12.1 STA: NC 4.01 F, osteoporosis NAT: N.H.S.1.12.1 PTS: 1 STA: NC 4.01 DIF: Bloom's Taxonomy Level: 1 DIF: DIF: Bloom's Taxonomy Level: 1 Bloom's Taxonomy Level: 1 NAT: N.H.S.1.12.1 14. ANS: T NAT: N.H.S.1.12.1 15. ANS: F, foodborne illness PTS: 1 STA: NC 4.08 PTS: 1 STA: NC 4.02 DIF: Bloom's Taxonomy Level: 1 DIF: Bloom's Taxonomy Level: 1 NAT: N.H.S.1.12.1 MATCHING 16. ANS: NAT: 17. ANS: NAT: 18. ANS: NAT: 19. ANS: NAT: 20. ANS: NAT: E N.H.S.1.12.1 C N.H.S.1.12.1 A N.H.S.1.12.1 B N.H.S.1.12.1 D N.H.S.1.12.1 PTS: 1 21. ANS: NAT: 22. ANS: NAT: 23. ANS: NAT: 24. ANS: NAT: 25. ANS: NAT: E N.H.S.1.12.1 C N.H.S.1.12.1 A N.H.S.1.12.1 D N.H.S.1.12.1 B N.H.S.1.12.1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: Bloom's Taxonomy Level: 2 NC 4.04 Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.01 DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: Bloom's Taxonomy Level: 2 NC 4.04 Bloom's Taxonomy Level: 2 NC 4.04 Bloom's Taxonomy Level: 2 NC 4.04 Bloom's Taxonomy Level: 2 NC 4.04 Bloom's Taxonomy Level: 2 NC 4.04 DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.04 Bloom's Taxonomy Level: 2 NC 4.02 Bloom's Taxonomy Level: 2 NC 4.04 Bloom's Taxonomy Level: 2 NC 4.08 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 MULTIPLE CHOICE 26. ANS: NAT: 27. ANS: NAT: 28. ANS: NAT: 29. ANS: NAT: 30. ANS: NAT: 31. ANS: NAT: 32. ANS: NAT: 33. ANS: C N.H.S.1.12.1 D N.H.S.1.12.1 A N.H.S.1.12.1 D N.H.S.1.12.1 D N.H.S.1.12.1 A N.H.S.1.12.1 D N.H.S.1.12.1 C PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 NAT: 34. ANS: NAT: 35. ANS: NAT: 36. ANS: NAT: 37. ANS: NAT: 38. ANS: NAT: 39. ANS: NAT: 40. ANS: NAT: 41. ANS: NAT: 42. ANS: NAT: 43. ANS: NAT: 44. ANS: NAT: 45. ANS: NAT: 46. ANS: NAT: 47. ANS: NAT: 48. ANS: NAT: 49. ANS: NAT: 50. ANS: NAT: 51. ANS: NAT: 52. ANS: NAT: 53. ANS: NAT: 54. ANS: NAT: 55. ANS: NAT: 56. ANS: NAT: N.H.S.1.12.1 D N.H.S.1.12.1 A N.H.S.1.12.1 D N.H.S.1.12.1 C N.H.S.1.12.1 D N.H.S.1.12.1 B N.H.S.1.12.1 C N.H.S.1.12.1 D N.H.S.1.12.1 C N.H.S.1.12.1 B N.H.S.1.12.1 C N.H.S.1.12.1 D N.H.S.1.12.1 C N.H.S.1.12.1 B N.H.S.1.12.1 A N.H.S.1.12.1 C N.H.S.1.12.1 D N.H.S.1.12.1 C N.H.S.1.12.1 B N.H.S.1.12.1 B N.H.S.1.12.1 A N.H.S.1.12.1 C N.H.S.1.12.1 A N.H.S.1.12.1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 PTS: 1 STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: DIF: STA: NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 3 NC 4.02 Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.01 Bloom's Taxonomy Level: 2 NC 4.02 Bloom's Taxonomy Level: 2 NC 4.02 Bloom's Taxonomy Level: 2 NC 4.08 Bloom's Taxonomy Level: 2 NC 4.08 Bloom's Taxonomy Level: 2 NC 4.08
