Unit 4 – Nutrition Test #1
Vocabulary
1. What nutrient is the most common nutrient that makes up 70% of the body?
2. What nutrient provides energy and helps perform many functions for your
body?
3. What nutrient repairs, build, and maintain muscles and tissues?
4. What nutrients are need to help build sturdy bones and teeth, create blood,
and help with the elimination of waste.
5. What nutrients are needed to help regulate body functions?
6. What nutrients provide the body with most of it’s energy sources?
7. The most essential nutrient
8. Class of nutrients that stores energy and protects nerves; helps produce
hormones
9. Class of nutrient for building, maintain, and repairing tissues and cells
10. Class of nutrient composed of sugar and starches; provides energy
11. A shortage of a nutrient is called _____.
12. The amount of nutrients relative to the number of calories they provide.
13. The process of using food and its substances to help your body have energy,
grow, develop, and work properly.
14. Substances in food that your body needs.
15. The pattern of food you eat
16. The physical need for food.
17. Foods that make us feel emotionally good.
18. Chemicals added to food to help them last longer before going bad.
19. The psychological desire for food.
20. Units of heat that measure the energy used by the body and the energy that
foods supply to the body.
21. Diets that promise quick weight loss with little effort.
22. ____ _is a chemical found in some plants that can make your heart beat faster.
23. ____ are small units that make up protein.
24. _____ is the part of fruits, vegetables, grains, ad beans that your body cannot
digest. It helps with digestion and makes you feel full longer.
25. What your body uses as energy and comes from carbohydrates.
26. Sugars in honey, fresh fruit, and natural sugars. Tastes sweet.
27. Sugars that come from whole grains and starchy vegetables.
a.
b.
c.
d.
e.
f.
28. Liquid at room temperature
29. Solid at room temperature
30. The waxy substance used by the body to build cells and hormones and to
protect nerve fibers.
31. Good cholesterol
32. Bad cholesterol
33. Fats that are artificially created in a laboratory.
a.
b.
c.
Carbohydrates
Fats
Minerals
Proteins
Vitamins
Water
a. fat
b. protein
c. water
d. carbohydrate
g. Nutrient
Deficiency
h. Nutrients
i. Nutrition
j. Nutrient
Density
a. Appetite
b. Calories
c. Hunger
d. Diet
e. Preservatives
f. Comfort foods
g. Fad Diet
a.
b.
c.
d.
e.
f.
d.
e.
f.
Amino Acids
Caffeine
Fiber
Glucose
Simple
Carbohydrates
Complex
Carbohydrates
Cholesterol
Saturated Fats
Unsaturated
Fats
LDL
HDL
Trans fats
True or False (mark F or T)
34. Essential amino acids are made by the body.
35. To follow a healthy eating pattern, every single food must be low in fat.
36. Carbohydrates are a major source of energy intake.
37. To trim fat from your diet, you must eliminate all red meat.
38. 3 ounces of meat is about the same size as a deck of cards.
39. Snacking may keep you from becoming ravenously hungry and overeating at meal time.
40. Low and reduced fat dairy products have less calcium content than their full fat version.
41. Margarine has fewer calories than butter.
42. All carbohydrates are turned into sugar eventually.
43. Fat free and sugar free foods are always a better choice when managing your weight.
44. Beans are in the meat group.
45. A serving size is the amount of food in the total container.
46. One thing a nutrition facts label states is the number of calories in each serving.
47. Simple sugars take longer to digests.
48. The nutrient that my increase your risk of getting diabetes and heart disease is protein.
49. All fats are bad for you.
50. Eating a diet very low in calories in calories will help you lose weight for a long period of time.
51. Eating on a smaller plate will help trick your mind that you have more food.
52. Restaurants use smaller serving sizes than normal.
Multiple Choices
53. Your body turns nutrients into usable energy through a process called
a. nutrition
b. metabolism
c. diet
d. digestion
54. The nutrients in food give your body
a. energy
b. the ability to repair tissues
c. the ability to fight germs
d. all of the above
55. Which class of nutrient typically contain more calories?
a. carbohydrates
b. proteins
c. fats
d. water
56. Which of the following is true about snack foods?
a. They should be avoided at all times.
b. They do not make you feel full at meals
c. They can be healthy.
d. Most contain very little salt or sugar.
57. What should you do if you can’t eat breakfast?
a. Eat a sugary snack for energy.
b. Eat a bigger lunch.
c. Buy a fast-food meal.
d. Have a mid-morning snack.
58. At a fast food restaurant, a poor eating choice would be….
a. choosing mustard or catsup instead of mayonnaise
b. eating a half of a portion
c. Finish your everything on your plate
d. ordering a diet beverage
59. A good fast-food toping choice is
a. salsa
b. cheese sauce
c. mayonnaise
d. regular salad dressing
60. Which food is NOT a carbohydrate food?
a. bread
b. pasta
c. crackers
d. egg
61. Which statement if TRUE of the food pyramid:
a. eat plenty of proteins
b. eat more beans and nuts
c. eat more carbohydrates
d. drink more fruit juice
62. Which of the following fats is considered to be the worst?
a. Saturated Fats
b. Trans fats
c. Unsaturated Fats
d. Cholesterol
63. Some protein drinks and protein bars contain large amounts of _____ that can causes an increase in
weight.
a. Vitamins
b. Carbohydrates
c. Cholesterol
d. Fats
64. What is not a symptom of dehydration?
a. Dizziness
b. Sweating
c. Confusion
d. Weakness
65. Iron is necessary for
a. healthy blood
b. healthy bones
c. healthy skin
d. fighting germs
66. Which of the following will help you maintain your weight:
a. eating more food than your body can use for your daily activities
b. eating the same amount of food as your body needs daily
c. eating less food than your body needs for energy
d. eating right before and after exercising
67. The first thing I should look at on a food label is the
a. Serving size
b. Calories
c. Number of servings per container
d. Fat content
Short answer
For each of the following scenarios explain which person would need more calories and why.
68.
Tom: 14 years old, 5’4”, and 125 pounds
Derek: 14 years old, 6’0”, and 170 pounds
69.
Brooke: 14 years old, 5’4”, and 125 pounds
Jill: 44 years old, 5’4”, and 125 pounds
70.
Tom: 14 years old, 5’4”, and 125 pounds
Brooke: 14 years old, 5’4”, and 125 pounds
71.
Brooke: 14 years old, 5’4”, and 125 pounds – exercises 3 times per week for 20 minutes
Sarah: 14 years old, 5’4”, and 125 pounds – exercises daily for 60 minutes
72. Pick any two diet influences and explain how they affect the foods you choose to eat. (2pt.)








Nutritional factors
Taste
Convenience
Culture
Family
Money
Mood
Media
73. Pick any two advertising technique and explain how they entice the viewer to buy their product.
(2pt.)








Toys
Cartoon Charter
Positive Roles
Jingles and Songs
Commercial Timings
Foods or Brands Placements in TV or movies
Coupons and E alerts
Food Stylists
Unit 4 – Nutrition Test #2
Vocabulary
1. What nutrient is the most common nutrient that makes up 70% of the body?
2. What nutrient provides energy and helps perform many functions for your
body?
3. What nutrient repairs, build, and maintain muscles and tissues?
4. What nutrients are need to help build sturdy bones and teeth, create blood,
and help with the elimination of waste.
5. What nutrients are needed to help regulate body functions?
6. What nutrients provide the body with most of it’s energy sources?
7. The most essential nutrient
8. Class of nutrients that stores energy and protects nerves; helps produce
hormones
9. Class of nutrient for building, maintain, and repairing tissues and cells
10. Class of nutrient composed of sugar and starches; provides energy
11. A shortage of a nutrient is called _____.
12. The amount of nutrients relative to the number of calories they provide.
13. The process of using food and its substances to help your body have energy,
grow, develop, and work properly.
14. Substances in food that your body needs.
15. The pattern of food you eat
16. The physical need for food.
17. Foods that make us feel emotionally good.
18. Chemicals added to food to help them last longer before going bad.
19. The psychological desire for food.
20. Units of heat that measure the energy used by the body and the energy that
foods supply to the body.
21. Diets that promise quick weight loss with little effort.
22. ____ _is a chemical found in some plants that can make your heart beat faster.
23. ____ are small units that make up protein.
24. _____ is the part of fruits, vegetables, grains, ad beans that your body cannot
digest. It helps with digestion and makes you feel full longer.
25. What your body uses as energy and comes from carbohydrates.
26. Sugars in honey, fresh fruit, and natural sugars. Tastes sweet.
27. Sugars that come from whole grains and starchy vegetables.
k.
l.
m.
n.
o.
p.
28. Liquid at room temperature
29. Solid at room temperature
30. The waxy substance used by the body to build cells and hormones and to
protect nerve fibers.
31. Good cholesterol
32. Bad cholesterol
33. Fats that are artificially created in a laboratory.
g.
h.
i.
Carbohydrates
Fats
Minerals
Proteins
Vitamins
Water
a. fat
b. protein
c. water
d. carbohydrate
e. Nutrient
Deficiency
f. Nutrients
g. Nutrition
h. Nutrient
Density
a. Appetite
b. Calories
c. Hunger
d. Diet
e. Preservatives
f. Comfort foods
g. Fad Diet
a.
b.
c.
d.
e.
f.
j.
k.
l.
Amino Acids
Caffeine
Fiber
Glucose
Simple
Carbohydrates
Complex
Carbohydrates
Cholesterol
Saturated Fats
Unsaturated
Fats
LDL
HDL
Trans fats
True or False
34. 3 ounces of meat is about the same size as a deck of cards.
35. A serving size is the amount of food in the total container.
36. All carbohydrates are turned into sugar eventually.
37. All fats are bad for you.
38. Beans are in the meat group.
39. Carbohydrates are a major source of energy intake.
40. Eating a diet very low in calories in calories will help you lose weight for a long period of time.
41. Eating on a smaller plate will help trick your mind that you have more food.
42. Essential amino acids are made by the body.
43. Fat free and sugar free foods are always a better choice when managing your weight.
44. Low and reduced fat dairy products have less calcium content than their full fat version.
45. Margarine has fewer calories than butter.
46. One thing a nutrition facts label states is the number of calories in each serving.
47. Restaurants use smaller serving sizes than normal.
48. Simple sugars take longer to digests.
49. Snacking may keep you from becoming ravenously hungry and overeating at meal time.
50. The nutrient that my increase your risk of getting diabetes and heart disease is protein.
51. To follow a healthy eating pattern, every single food must be low in fat.
52. To trim fat from your diet, you must eliminate all red meat.
Multiple Choices
53. Your body turns nutrients into usable energy through a process called
e. nutrition
f. metabolism
g. diet
h. digestion
54. The nutrients in food give your body
a. energy
b. the ability to repair tissues
c. the ability to fight germs
d. all of the above
55. Which class of nutrient typically contain more calories?
e. carbohydrates
f. proteins
g. fats
h. water
56. Which of the following is true about snack foods?
a. They should be avoided at all times.
b. They do not make you feel full at meals
c. They can be healthy.
d. Most contain very little salt or sugar.
57. What should you do if you can’t eat breakfast?
e. Eat a sugary snack for energy.
f. Eat a bigger lunch.
g. Buy a fast-food meal.
h. Have a mid-morning snack.
58. At a fast food restaurant, a poor eating choice would be….
a. choosing mustard or catsup instead of mayonnaise
b. eating a half of a portion
c. Finish your everything on your plate
d. ordering a diet beverage
59. A good fast-food toping choice is
e. salsa
f. cheese sauce
g. mayonnaise
h. regular salad dressing
60. Which food is NOT a carbohydrate food?
a. bread
b. pasta
c. crackers
d. egg
61. Which statement if TRUE of the food pyramid:
e. eat plenty of proteins
f. eat more beans and nuts
g. eat more carbohydrates
h. drink more fruit juice
62. Which of the following fats is considered to be the worst?
a. Saturated Fats
b. Trans fats
c. Unsaturated Fats
d. Cholesterol
63. Some protein drinks and protein bars contain large amounts of _____ that can causes an increase in
weight.
a. Vitamins
b. Carbohydrates
c. Cholesterol
d. Fats
64. What is not a symptom of dehydration?
a. Dizziness
b. Sweating
c. Confusion
d. Weakness
65. Iron is necessary for
e. healthy blood
f. healthy bones
g. healthy skin
h. fighting germs
66. Which of the following will help you maintain your weight:
a. eating more food than your body can use for your daily activities
b. eating the same amount of food as your body needs daily
c. eating less food than your body needs for energy
d. eating right before and after exercising
67. The first thing I should look at on a food label is the
a. Serving size
b. Calories
c. Number of servings per container
d. Fat content
Short answer
For each of the following scenarios explain which person would need more calories and why.
68.
Tom: 14 years old, 5’4”, and 125 pounds
Derek: 14 years old, 6’0”, and 170 pounds
69.
Brooke: 14 years old, 5’4”, and 125 pounds
Jill: 44 years old, 5’4”, and 125 pounds
70.
Tom: 14 years old, 5’4”, and 125 pounds
Brooke: 14 years old, 5’4”, and 125 pounds
71.
Brooke: 14 years old, 5’4”, and 125 pounds – exercises 3 times per week for 20 minutes
Sarah: 14 years old, 5’4”, and 125 pounds – exercises daily for 60 minutes
72. Pick any two diet influences and explain how they affect the foods you choose to eat. (2pt.)








Nutritional factors
Taste
Convenience
Culture
Family
Money
Mood
Media
73. Pick any two advertising technique and explain how they entice the viewer to buy their product.
(2pt.)








Toys
Cartoon Charter
Positive Roles
Jingles and Songs
Commercial Timings
Foods or Brands Placements in TV or movies
Coupons and E alerts
Food Stylists