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Nutrition Review Answer Key

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Vocabulary
#1 Liquid at room temperature. Unsaturated fats
#2 Solid at room temperature. Saturated fats
#3 Most important source of energy for our bodies. Breaks down to sugar. Carbohydrates
#4 This nutrient is necessary for the growth and repair of muscles. Protein
#5 The indigestible portion of food derived from plants. Fiber
Choose My Plate
#1 Half of your grains should be these. Whole grains
#2 Choose My Plate offers you how many tips to a healthy plate? 10
#3 What size portion should you choose when eating out? Small
#4 What is a good website to help you find your calorie level? www.choosemyplate.gov
#5 These colors should be included in your vegetable choices. Red, orange, and dark green
Nutrition and Disease
#1 What is our daily allowance for salt intake? 1/4 teaspoon
#2 The number one killer in America. Heart disease
#3 The condition of being extremely overweight. Obesity
#4 Which food in our station work had the highest salt content? Sauerkraut
#5 The body's inability to produce insulin causes an increase in sugar in the blood. Diabetes
Food Groups
#1 Raisins Fruits
#2 Peanut butter Proteins
#3 Butter Dairy
#4 Broccoli Vegetables
#5 Pasta Grains
Labels
#1 If you turn a baked potato into French fries, how many calories do you add? 353
#2 How many calories are in a container of cereal if there are 50 calories per serving and 10 servings per container? 500
#3 How many grams of fat are in a bag of 1 ounce potato chips? 10
#4 If there 10% vitamin c in a certain food, how many servings would you need to get your daily RDA? 10
#5 RDA stands for this. Recommended Daily Allowance
Final Question
The English man who offered his services to the lunch ladies of America. Jamie Oliver