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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?
Less than 5 grams per serving
No more than 15% of the serving's "calories from fat"
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?
7 kcal
9 kcal
4 kcal
20 kcal

Question 3:


Carbohydrates can be found in breads, cereals, fruits, and vegetables. Which of these compounds is not a carbohydrate?
Cellulose
Glycerol
Starch
Fructose

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?
Sweet potatoes
Egg yolks
Nuts and grains
Dark leafy greens

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?
1 donut
4 cookies
2 slices of bread
1/2 cup cooked cereal

Question 6:


Vegetarians can get all the proteins they need through non-meat food sources.
False
True

Question 7:


Saturated fats have proven to be the main dietary cause of high blood LDL cholesterol levels.
False
True

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?
Braising
Roasting
Deep frying
Sauteing

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
Phosphorus
Iron

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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