AnswersFall 24 HS Physical EducationNutritional Needs

Guidelines for Healthy Eating Answers

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1
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Vitamins D, calcium, and __________ are required to appear on nutritional labels.

A
iron
B
zinc
C
vitamin K
D
phosphorus
2
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2 in 4 daily calories should come from fat. Please select the best answer from the choices provided.

A
T
B
F
3

Which of the following is NOT a step one can take to prevent food borne illnesses?

A
cooking foods to an appropriate temperature
B
refrigerating food within two hours of preparation
C
cutting all meats with the same knife
D
keeping ready-to-eat food separate from raw food
4

Processed, low-fat foods are typically low in calories.

A
T
B
F
5

Fresh fruit can be contaminated by the water used to wash it.

A
T
B
F
6

The acronym FDA stands for __________.

A
Federal Dietary Association
B
Food and Diet Association
C
Federal Dietary Administration
D
Food and Drug Administration
7

Acne is caused by __________.

A
a strict diet
B
eating at night
C
hormones
D
dry skin
8

Nutritional labels list only healthy nutrients.

A
T
B
F
9

Organic foods tend to have higher levels of nutrients than nonorganic foods.

A
T
B
F
10

Referencing the product below, what is one serving size in cups?Brown rice: 20 cups of rice per container Servings per container: 40

A
1/2 Cup
B
2 Cups
C
20 Cups
D
40 Cups
11

Referencing the product below, what is one serving size in cups?Brown rice: 20 cups of rice per container Servings per container: 40

A
1/2 Cup
B
2 Cups
C
20 Cups
D
40 Cups
12

The acronym FDA stands for __________.

A
Federal Dietary Association
B
Food and Diet Association
C
Federal Dietary Administration
D
Food and Drug Administration
13

Which of the following is NOT a step one can take to prevent food borne illnesses?

A
cooking foods to an appropriate temperature
B
refrigerating food within two hours of preparation
C
cutting all meats with the same knife
D
keeping ready-to-eat food separate from raw food
14

The expiration date on a product refers to the last date a product should be __________.

A
sold to a customer
B
used before chances of spoiling increase
C
packaged and put out on the shelves
D
thrown away if not eaten
15

2 in 4 daily calories should come from fat. Please select the best answer from the choices provided.

A
T
B
F
16

Foods that have 35% of a daily intake of a nutrient are classified the same as those that have 20%.

A
T
B
F

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