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Choosing and Preparing Healthy Foods Answers

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1
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What is the first step to take when making a decision to eat healthy foods?

A
Read healthy food recipes.
B
Complete a daily food log.
C
Find healthy food alternatives.
D
Identify and set nutritional goals.
2
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What is the best approach to prevent the spread of a bacterial infection?

A
Wash hands with soap for at least 20 seconds.
B
Wash hands with water only.
C
Handle food without washing your hands.
D
Wash hands with soap for five seconds.
3

When Kyle wonders if he made the right decision to eat fruit instead of candy, what is he most likely doing?

A
learning about the decision
B
reflecting on the decision made
C
taking ownership of the decision
D
identifying alternatives to the decision
4

Which agency regulates food safety and labeling?

A
Food and Drug Administration
B
Centers for Disease Control and Prevention
C
Occupational Safety and Health Administration
D
Environmental Protection Agency
5

What action about healthy food choices can a person make at home?

A
Look at nutritional information on menus.
B
Use a smaller plate to help control the amount of food to eat.
C
Order the correct serving size.
D
Request a vegetarian version of a main dish.
6

What section on a food label can be used to determine the percentage of vitamin value?

A
serving size
B
percent daily value
C
amount per serving
D
calories per serving
7

This image shows a nutrition label for a food product.

Question illustration
A
It has 180 calories.
B
It has 70 milligrams of sodium.
C
It has 19 grams of carbohydrates.
D
There is a total fat content of 8 grams.
8

Look at the sample nutrition label.

Question illustration
A
A
B
B
C
C
D
D
9

What is a type of contaminant that can cause foodborne illness?

A
chemical preservatives
B
organic ingredients
C
cholesterol
D
parasites
10

According to the US Food and Drug Administration (FDA) what must any product claiming to be organic contain?

A
at least 95% organically produced ingredients
B
at least half organically produced ingredients
C
at least 30% organically produced ingredients
D
at least 10% organically produced ingredients

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