1. Nutrition & Wellness
Final Review

2. 1. What are some health consequences of eating too much added sugar?
Overweight
Heart disease
Diabetes
2. What is nutrition analysis of a recipe?
- Information on the recipe’s nutrient and calorie content
3. What is the safest way to cut rounded foods on a cutting board?
- Cut a thin slice from the bottom so they sit flat.
4. What should not be used to put out a grease fire?
Water
5. What is a function of vitamins?
To work with enzymes to keep cells healthy and active
6. What is the Dietary Guidelines for Americans?
A list of recommendations to help people choose an overall healthy diet.

3. 7. What is a good way to save money on food?
Comparison shopping
8. How can contamination of food be prevented?
Washing hands thoroughly with warm soapy water for at least 20 seconds
Keep hair pulled back
If wearing gloves, wash hands and replace gloves often
9. What might be a cause of Anorexia Nervosa?
People see themselves as fat even if they are dangerously thin, and starve themselves
10. What factors can help you determine how many calories you should eat each day?
Age and weight
Basal metabolic rate
Gender and activity level
11. How are refined grains nutritionally different from whole grains?
They have less fiber and vitamins
12. What aspects of a recipe may change when you substitute ingredients?
Appearance
Taste
Nutritional value

4. 13. What is basal metabolic rate?
The amount of energy the body uses for basal metabolism.
14. What food group should be consumed to prevent osteoporosis?
Dairy group (milk)
15. Where should cleaning products be stored in a kitchen?
Away from food products
16. The primary source of energy for the body is?
carbohydrates
17. A good rule of thumb to use when several sets of flatware are present at the dining table is to:
Use flatware from the outside in
18. A persons overall wellness is greatly affected by their nutritional intake. Therefore, if a person ate only high calorie, high fat and high sodium foods for every meal for one month without physical activity, the person would most likely –
Develop health problems such as high cholesterol and hypertension, lower mental abilities, poor job performance, skin deficits and a slower metabolism

5. 19. How do proteins function in the body?
They help build, repair, and maintain body tissues
20. Fats that are solid at room temperature are most likely made of this type of fatty acid?
Saturated
21. What is a reason to change a recipe?
To be creative and try something new
To substitute for health reasons
To increase or decrease yield
22. What is the sell-by-date?
The last day a product should remain on a store shelf
23. What happens to fat-soluble vitamins that are not used by the body immediately and cannot be stored?
They remain in the liver and body fat
24. What happens to water soluble vitamins that are not used right away?
They are passed through the urine

6. 25. Barbara eats an entire bag of chips
25. Barbara eats an entire bag of chips. Afterwards, she wants to know how many calories she consumed. On the label, the serving size of 12 chips has calories. There are 12 servings per bag. How many calories did she consume?
1560
26. How may calories burned equals one pound of fat loss?
3500
27. The average teenager consumes approximately how many calories per day?
1200
28. Carter has decided to lose weight. What is a sensible weight loss program?
Realistic - attainable goals
Low-fat, low-calorie foods
Exercise 30 min 3 X week
29. The three categories of carbohydrates are:
Sugar
Starch
Fiber
30. What three factors should be considered when determining your calorie and nutrient needs?
Age
Gender
Activity level

7. 31. When do you need to use measuring spoons instead of cups?
To measure dry ingredients in amounts smaller than ¼ cup
32. On a typical day, how long can perishable foods that contain meat, poultry, fish, eggs or dairy products safely sit at room temperature?
No more than 2 hours
33. Characteristics of dietary fiber include:
Cannot be digested
Helps you to feel full
Creates weight that helps the body eliminate waste
34. If an injury occurs during food preparation, the person must do what?
Wash the wound and cover the wound with a bandage and glove
35. Why is eating a variety of foods important?
No single food or food group supplies all the nutrients the body needs
36. Katie was recently diagnosed with anemia. Her doctor recommended she begin taking an iron supplement along with increased amounts of vitamin C. Why did the doctor recommend this?
Iron is easily absorbed into the blood stream with the aid of vitamin C

8. 37. An illness that results from consuming contaminated food, bacteria, viruses or parasites that contaminate food is called what?
Food borne illness
38. What are some ways to reduce fat in recipes?
Use reduced fat sour cream cheese, mayo or yogurt
Substitute skim milk for whole milk
Use two egg whites instead of one egg
39. What is half of 1 cup
½ cup
40. What is half of 2/3 cup
1/3 cup
41. What is half of ¼ cup
2 Tablespoons
42. What is half of 2 ¼ cups
1 cup plus 2 Tablespoons

9. 43. What is half of 1 teaspoon?
¼ teaspoon + dash
45. What is half of ¾ cup?
¼ cup + 2 tablespoons
46. When doubling a recipe, how do you double 1 cup?
2 cups
47. When doubling a recipe, how do you double 2/3 cup?
1 1/3 cups
48. When doubling a recipe, how do you double ¼ cup?
½ cup
49. When doubling a recipe, how do you double 2 ¼ cups?
4 ½ cups
50. When doubling a recipe, how do you double ¾ teaspoon?
1 ½ teaspoons
51. When doubling a recipe, how do you double ¾ cup?
1 ½ cups