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Nutrition
written by:
Zornitsa
What nutrients does your food contain? How much do you know about fats, carbohydrates, and proteins? Test your knowledge and learn new facts related to nutrition.
Question 1:
Labeling of nutrition contents is required for most prepared foods. In the US, the Food and Drug Administration, the government agency responsible for regulating food, drugs, and cosmetic products, requires that a product labeled "low fat" contain what maximum amount of fats?
No more than 15% of the serving's "calories from fat"
Less than 5 grams per serving
No more than 3 grams per serving
Less than 1 gram per serving
Question 2:
Fats are a highly concentrated source of energy. It is estimated that one gram of fat provides how many calories?
4 kcal
9 kcal
20 kcal
7 kcal
Question 3:
Carbohydrates can be found in breads, cereals, fruits, and vegetables. Which of these compounds is not a carbohydrate?
Cellulose
Fructose
Glycerol
Starch
Question 4:
Vitamin A plays an important role in vision, growth, healthy skin and hair, immune function, and reproduction. Which of these is not a significant source of Vitamin A?
Nuts and grains
Dark leafy greens
Sweet potatoes
Egg yolks
Question 5:
The group of nutrients at the base of the Food Pyramid contains breads, grains, cereals, and pastas, so these foods should predominate in our diet. Which of these represents one serving from this group?
2 slices of bread
1/2 cup cooked cereal
1 donut
4 cookies
Question 6:
Vegetarians can get all the proteins they need through non-meat food sources.
True
False
Question 7:
Saturated fats have proven to be the main dietary cause of high blood LDL cholesterol levels.
True
False
Question 8:
Vitamin C and Vitamins of the B group are crucial for the proper functioning of the body. Are they considered to be complex, fat-soluble substances?
No
Yes
Question 9:
Along with the minerals extracted from nutrients, the human body also produces minerals of its own, essential for maintaining it in good condition.
No
Yes
Question 10:
Which cooking technique is considered to be best for preserving vitamins and minerals in meat and fish, during heat processing?
Deep frying
Braising
Sauteing
Roasting
Question 11:
This mineral, an important component of all living creatures' cellular membranes, is one of the major minerals required in the structural composition of bones and teeth.
Potassium
Fluoride
Iron
Phosphorus
Question 12:
Which of these is a major problem concerning nutrition value of food, served at restaurants?
Excess sodium contents
Foods lacking whole grains and fibers
Excess protein contents
Oversized meals
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