Transcript Nutrition and Wellness Exam Review

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Proteins and Fats
Vitamins and Minerals
Water and Phytochemicals
Baking Basics
Grain Products
Eggs
Dairy
Vegetables
Fruits
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Trans fats
complete proteins
Incomplete protein
hydrogenation
Cholesterol
saturated fatty acids
amino acids
hemoglobin
triglycerides
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12._______________________ A chemical
process that turns vegetable oils into solids.
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13.________________________ Proteins that
contain all essential amino acids.
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14._________________________ Fat-like
substance in all body cells and is needed for
many essential body processes.
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15.__________________________Chemical
building blocks of proteins that link together in
many arrangements.
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16.__________________________ Protein with
globular shape; it transports oxygen in the
blood to all body cells.
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17.__________________________ Fats produced
when oils are turned into solids in food
production; they increase LDL cholesterol
levels and may lower HDL.
18.__________________________ Plant proteins
that lack at least one essential amino acid.
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1. __________ Takes cholesterol from the liver
to wherever it is needed in the body.
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2. __________ Picks up excess cholesterol and
takes it back to the liver for excretion, keeping
the cholesterol from harming the body.
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3. __________ On a blood test, you want this
level to be high.
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4. __________ Complete proteins are found in
plant foods.
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5. __________ If a person eats too much
protein, the excess is stored as fat.
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6. _________ All fat is visible and can be seen.
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7. _________ For teens, the percentage of
calories that should come from proteins is 20—
40%.
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8. _________ A trans fat is made when
hydrogen is added to the unsaturated fat in
vegetable oil, making it saturated and solid.
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9. ___________ Saturated fat appears to raise
LDL levels of cholesterol.
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10. ___________ The body makes some
cholesterol.
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11. ___________ Excess amounts of cholesterol
can build up on artery walls and increase the
risk of heart disease and stroke.
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19. Why is it important to include some fat in
the diet? List at least two reasons.
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20. Explain the work of proteins in your body.
Include at least two roles.
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Match the following statements with the
correct term.
Trace minerals
osteoporosis
water-soluble vitamins
antioxidants
Toxicity
major minerals
fat-soluble vitamins
osteomalacia
Electrolyte minerals
hypertension
Free radicals
iron-deficiency anemia
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1. _________________________ excessive
amount of substance that reacts as poison in
the body.
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2. __________________________ high-blood
pressure linked to high salt intake.
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3. __________________________ harmful byproduct excreted when cells burn oxygen to
produce energy.
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4. ___________________________ substances
that protect body cells and the immune system
from damage by harmful chemicals in air and
foods.
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5. ___________________________ sodium,
chloride, and potassium, which control and
balance fluid flow in and out of cells.
6. ___________________________ condition
caused by calcium deficiency; bones become
porous, weak, fragile.
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7. ___________________________ lack of iron
in the body, resulting in fatigue, weakness, and
shortness of breath.
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8. ____________________________ minerals
needed only in small amounts but serving vital
body functions.
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9. ____________________________
macrominerals with special duties in the body:
calcium, phosphorus, magnesium, sodium,
chloride, and potassium.
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10. ___________________________ vitamins
dissolve in water and pass easily into the
bloodstream during digestion.
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_________ 11. The vitamin that prevent birth
defects that damage the brain and spinal cord
is:
a. Vitamin B12
b. Vitamin C
c. Folate
d. Biotin
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________ 12. Two ways to get vitamin D are:
a. By eating citrus fruits and green
vegetables.
b. By drinking orange juice and exposure to
sunlight.
c. By eating fortified foods and whole wheat
bread.
d. Through exposure to sunlight and in
fortified milk.
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_________ 13. Fluoride is needed in the diet:
a. To prevent tooth decay and strengthen
bones.
b. To reduce hypertension and prevent
anemia.
c. To balance fluids and keep cells from
bursting.
d. To provide energy and prevent fatigue.
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_________ 14. Signs of iron-deficiency anemia
include:
a. Bad breath, confusion, and tooth decay.
b. Wounds that won’t heal and frequent
illness.
c. Dehydration and gun disease.
d. Fatigue, shortness of breath, and pale
color.
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_________ 15. Vitamin C is needed to:
a. Help the body absorb calcium.
b. Heal wounds and resist infections.
c. Prevent rough, scaly skin and infections.
d. Prevent blindness.
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_________ 16. Fat-soluble vitamins include:
a. Vitamins C and B12
b. Vitamins A, D, E, and K
c. Niacin, riboflavin, and thiamin
d. Folate and Biotin
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17. Why should teens be concerned about
osteoporosis?
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18. Why should milk be stored in clear
containers?
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19. Describe one cooking technique to prevent
loss of vitamins during cooking.
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20. What vitamins are water-soluble?
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Match the following statements with the
correct term.
Cruciferous vegetables
dehydrated
hydration
Phytochemicals
beta-carotene
nutrients
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__________________________ naturally
occurring chemical compounds in plant-based
foods.
__________________________ receiving enough
water to meet all the body’s needs.
__________________________ all vegetables
from the cabbage family.
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________ Ways that the body makes use of
water include:
Getting rid of nutrient products.
Increasing the body temperature.
Transporting minerals and vitamins.
Preventing perspiration.
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________ Some signs of dehydration are:
Dark-colored urine and dry lips and skin.
Diarrhea and thirst.
Thirst and light-colored urine.
Dizziness, nausea, and light-colored urine.
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________ Phytochemicals are not currently
classified as nutrients because:
They are to be taken only as supplements.
They are not essential for life.
They are not found in foods we eat.
They do not protect the body from disease.
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________ Lycopene is associated
with:
 Cucumbers.
 Blueberries.
 Tomatoes.
 Strawberries.
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________ The following foods are
good sources of indoles:
 Soybeans and peas.
 Cabbage and broccoli.
 Blueberries and grapes.
 Apples and oranges.
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________ Each day you lose
_________ quarts of water.
 1—2
 1—3
 2—3
 3—4
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________ Water is not a nutrient.
________ By that time you are thirsty, you have
already lost a significant amount of water and
are probably dehydrated.
________ Water exits the body through sweat,
breathing, urine, and feces.
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________ The caffeine in coffee, tea, and colas
does not influence water loss.
________ If you haven’t been drinking enough
water, you should increase the amount you
drink gradually.
________ Fruits and vegetables do not have a
higher percentage of water than other foods.
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Give two tips to increase water intake.
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How much of the fluids you drink should be
plain water?
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Match the following statements with the
correct term.
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Unbleached flour
gluten
Active dry yeast
Quick-rising yeast
hot spot
leavening agent
bleached flour
yeast
preheat
compressed yeast
Proofing
baking powder
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1.___________________ blended from hard and
soft wheat.
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2.___________________ blended from hardwheat and barley flour.
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3.___________________ from soft wheat.
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4. ___________________ hard wheat with
protein solids added and most starch removed.
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Unbleached flour
gluten
Active dry yeast
preheat
Quick-rising yeast
hot spot
Proofing
baking powder
bleached flour
yeast
compressed yeast
leavening agent
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5.____________________triggers chemical
reaction that makes baked product rise.
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6.____________________ yeast that causes
bread to rise in about half the time as regular
yeast.
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7.____________________ combination of yeast
and starch; moist and comes in small,
individually wrapped cakes.
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8.____________________ partially dormant
yeast contained in flour granules.
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9._____________________ flour chemically
treated to neutralize yellow pigment.
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10._______________________ flour not
chemically treated to neutralize pigment; has
slight beige tone.
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11.________________________ a fungus that
thrives on moisture and warmth; feeds on
sugar; gives off carbon dioxide as it grows.
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12.________________________ area of
concentrated heat in an oven; can cause uneven
baking and browning.
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13.________________________ elastic substance
formed when certain proteins in wheat flour
combine with liquid.
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14.________ Gluten gets stronger when it is
mixed longer.
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15.________ Durum wheat is usually used in
making bread.
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16.________ High protein, hard wheat flour
forms very strong gluten.
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17.________ Baking powder is a leavening
agent.
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18.________ An emulsion separates liquids
from fats.
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19.________ Fats do not make brown crusts.
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20. _______ Air does not need to circulate
around pans in an oven.
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21. What happens to a baked product if the
oven temperature is not accurate?
22. List three things that eggs do in baked
products.
23. Draw the placement of one pan in an oven.
24. Draw the placement of two pans in an
oven.
25. Draw the placement of three pans in an
oven.
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Match each term with the correct statement.
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Al dente
Endosperm
Bran
Enrichment
whole-grain
kernels
hull
germ
grains
fortified
Al dente
Endosperm
Bran
Enrichment
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whole-grain
kernels
germ
grains
hull
fortified
1. __________________________The seed that
grows into a new plant.
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2. __________________________The inedible,
outer coat which is removed after harvesting.
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3.___________________________The plants in
the grass family
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4. __________________________The small,
separate dry fruits that are harvested and
processed for food.
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5. __________________________Products that
are made of the entire kernel and contains most
of the original nutrients.
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6. __________________________Test of
doneness in pasta; means firm to the bite.
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7. ___________________________Means to
replace nutrients.
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8. ___________________________Means to add
nutrients.
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9. ___________________________The edible,
outer layer of the kernel.
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10. __________________________The largest
part of the kernel; made of proteins and
starches and contains the plant’s food supply.
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11. Grains have been a staple around the world
for thousands of years because:
a. They have a chewy texture.
b. They are versatile, inexpensive, and
nutritious.
c. All parts of the grains can be eaten.
d. They are used only for side dishes.
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12. Rice should be stirred as little as possible
during the cooking process because:
a. Stirring may interfere with the cooking
process.
b. Stirring causes nutrient loss.
c. Stirring scrapes off the starch and make
the rice sticky.
d. Stirring interferes with the rice’s ability to
stick together.
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13. Macaroni and Noodles are different
because:
a. Macaroni is made from corn meal.
b. Noodles are made from oats.
c. Macaroni is made with a leavening agent.
d. Egg solids are added to noodles.
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13. Macaroni and Noodles are different
because:
a. Macaroni is made from corn meal.
b. Noodles are made from oats.
c. Macaroni is made with a leavening agent.
d. Egg solids are added to noodles.
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14. Forms of corns include:
a. Barley, buckwheat, and rye.
b. Hominy, grits, and cornmeal.
c. Cornstarch, couscous, and kasha.
d. Pasta, noodles, and macaroni.
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15._________ Brown rice is the whole-grain
form of rice.
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16._________ White rice has had the bran and
germ removed, leaving only the endosperm.
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17._________ Cornstarch is a form of corn that
is used as a thickening agent in sauces and
fillings.
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18._________ Wheat bread with a brown color
is a whole grain.
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19._________ When oil is added to the cooking
water for spaghetti, the sauce will cling to the
pasta.
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20._________The hull of a grain is usually left
so it can be eaten.
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21._________ When cooked in water, grains
usually swell and soften.
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22. List two common grains in North America.
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23. What does processing affect?
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24. Why are whole-grain products nutritious?
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25. Why should whole-grain products be
stored in the refrigerator?
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Match the following statements with the
correct term.
Emulsifier
albumen
chalazae
yolk
beading
weep
soft peaks
stiff peaks
custard
omelet
frittata
shirred eggs
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1.______________________________ Round,
yellow portion of egg; encased in think
membrane and floats within albumen.
2.______________________________Thick fluid
commonly known as egg white.
3.______________________________Two thick,
twisted strands of albumen that anchors the
yolk in the egg’s center.
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4.______________________________Substance
such as egg yolk that holds together two
liquids that normally won’t stay mixed, such as
water and oil.
5.______________________________Brown
droplets on the surface of meringue.
6.______________________________When
liquid accumulates between meringue and pie
filling.
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7.______________________________Egg
mixture in the form of a large, thick pancake
filled with ingredients and folded.
8.______________________________Thickened
blend of milk, eggs, and sugar used as a base
for many main dishes.
9.______________________________Beaten egg
whites that stand up straight when beaters are
lifted from the mixture.
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10.____________________________Beaten egg
whites that gently bend over like waves.
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11.____________A drop of yolk does not
prevent beaten egg whites from reaching their
full volume.
12.____________Egg yolks contain fats and
cholesterol so health experts recommend eating
them in moderation.
13.____________Eggs should be removed from
their containers and stored in the door of the
refrigerator.
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14.____________Weeping occurs when the pie
filling was too cool when the meringue was
spread on the filling.
15.____________Beading occurs if the meringue
was undercooked.
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16. What is the basic difference between
cooking an omelet and making scrambled
eggs?
17. What might happen if a chocolate pie
filling is made one day and topped with
meringue the next day?
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18. What could happen if three eggs are
broken directly into other ingredients?
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19. What is the procedure for freezing eggs?
Egg white:
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Yolks:
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Select the statement that best completes the
sentence.
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______ 1. Pasteurization:
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Is a process that breaks down fat and evenly and
permanently distributes the fat.
Is a process that affects the nutritional value of the
milk.
Is a process that kills harmful bacteria in milk.
Is a process that ages cheese.
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_______2. Nonfat milk:
Contains between 1 and 2% fat.
Contains less than ½ % fat.
Is also called reduced fat milk.
Has had the water removed.
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_______3. Ripened cheese:
Is made by adding ripening agents to curds
and then aged under carefully
controlled conditions.
Must be used quickly because it is highly
perishable.
Is made by heating curds and then aging it
under carefully controlled
conditions.
Does not have to be aged.
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_______4. The nutrient that has been
added to fortified milk is:
Vitamin A.
Calcium.
Vitamin B12.
Vitamin D.
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_______5. When cheese overcooks,
It becomes very dry.
It becomes tough and rubbery.
It is not affected.
It develops a bad taste.
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Curds
raw milk
Whey
Foam
fresh cheese
scalded milk
yogurt
curdling
scorching
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6. ___________________ Thin bluish liquid
formed when rennin is added to milk.
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7. ___________________ Occurs when milk
overheats and lactose rapidly caramelizes
and burns.
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8. ___________________ Milk heated to just
below boiling.
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9. ___________________Solid cluster formed
when milk separates into solids and
liquids.
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10. __________________ Milk that is not
pasteurized.
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11. __________________ Thick, creamy custardlike product with tangy flavor made by
adding harmless bacteria to milk.
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________12. Calcium-enriched milk contains
500 milligrams of calcium.
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________ 13. Salt is add to butter for flavor and
to act as a preservative.
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________ 14. Evaporated milk contains twice
the water as regular milk.
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________ 15. Butter should not be frozen.
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________ 16. It is not necessary to discard milk
that has been sitting out for over
two hours.
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________ 17. Ripened cheese should be served
at room temperature.
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________ 18. Sweetened condensed milk is
concentrated with sweetener added.
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Select the BEST answer for each question.
________1. When evaluating fresh fruits for
purchase, you should
Look for fruit that is light for its size.
Select fruit that is the size and color typical for
the fruit.
Look for fruit with no more than one bruise.
Choose fruit that has no characteristic aroma.
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________2. Fruits
Should not be washed before storing them.
Should not be washed before using them.
Should be washed before storing them.
Should be at room temperature before washing
them.
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________3. When sugar is added to fruit as it
cooks,
The sugar only adds sweetness to the cooked
fruit.
The sugar prevents the fruit from keeping its
shape.
The sugar weakens the fruit by causing the
water to leave the fruit as it cooks.
The sugar helps fruit keep its shape by
drawing water back into the cells.
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________4. When paring fruits, it is best to
remove a thin layer of skin because
This will protect the fruit from browning.
Many nutrients are just beneath the skin.
The skin may interfere with quality food
products.
The skin contains most of the fruit’s calories.
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________5. Fruits are nutritious because
They provide fat and sodium which are needed
by the body to be healthy.
They are importance sources of dietary fiber
and protein.
They are important sources of dietary fiber and
carbohydrates and are low in calories.
They are excellent sources of protein, fats, and
sodium.
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________6. The main advantage of buying
fruit packed in its own juice is
It can be used more easily in recipes using fruit
as its main ingredient.
It provides more nutrients than fruit packed
without its own juice.
It can be stored more easily and has a longer
shelf life.
It has no added sugar and about the same
calories as fresh fruit.
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________7. The length of time that many fresh
fruits are available in supermarkets is due to
modern transportation and breeding that has
produced hardier varieties.
________8. An underripe banana should not be
stored at room temperature but should be kept
in the refrigerator.
________9. When cooked fruits may lose heat
sensitive vitamins.
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________10. Cooking fruits does not cause
color or flavor changes.
________11. Cherries are examples of drupes.
________12. To prevent fruits from browning
due to reacting to oxygen, let the fruit sit in its
own juice for an hour or more.
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Zest
underripe fruit
Enzymatic browning
immature fruit
Mature
produce
Reconstituting
ripe fruit
trifle
fruit
enzyme
drupes
pomes
regreening
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_____________________________13. Mature
fruit that has reached its peak of flavor and is
ready to eat.
_____________________________14. Small
strips or pieces grated or shaved with peeler
from the skin of lemons or sometimes, oranges.
_____________________________15. Very firm
fruits lacking flavor and top eating quality.
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_____________________________16. Occurs
when oxygen reacts with an enzyme, causing
some fruits to turn brown.
_____________________________17. Fresh
fruits and vegetables.
_____________________________18. Part of
plant that holds seeds.
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_____________________________19. Process of
restoring dried food to its former condition by
adding water.
_____________________________20. Layer
dessert often make with cake, jam or jelly, fruit,
custard, and whipped cream.
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Select the best answer.
______1. Tubers are:
 Layers of fleshy leaves.
 Can be eaten raw.
 Large, underground stems.
 Used in fresh salads.
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______2. Vegetables are healthy because:
They are low in calories and fat but high in
sodium.
They contain many nutrients but are high in
sodium.
They contain many nutrients and are low in
calories, fat, and sodium.
They are low in nutrients, calories, fat, and
sodium.
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______3. The green color in potatoes:
Does not affect the taste or quality.
Indicates that they have been stored too
long.
Determines the way they should be
prepared for eating.
May indicate the presence of a bitter,
toxic compound.
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______4. Onions should be stored:
In a cool, dry basket or bag for air
circulation.
In a cool, dry bag to prevent browning.
In a warm, dry basket for air circulation.
In a warm, moist basket for air
circulation.
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______5. Overcooked vegetables
are:
Less nutritious because some
nutrients have been lost.
Tender but mushy.
Less flavorful but still tasty.
A bright, deepened color.
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Broccoli
cucumbers
Celery
carrots
beans
cabbage
potatoes
onions
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_________________________ 6. Bulbs
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_________________________ 7. Tubers
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
_________________________ 8. Seeds

_________________________ 9. Leaves


_________________________ 10. Roots


________ 11. Broccoli and cauliflower are
each a type of cabbage.


________ 12. Detergent should be used when
washing vegetables.


________ 13. Tender vegetables should be
scrubbed when washing

________ 14. Fewer nutrients are lost when
vegetables are steamed.


________ 15. Dried food can be reconstituted
by microwaving.


________ 16. Leftover vegetables can be used
in casseroles or soups.

________ 17. Braising uses fat in a pan or
deep fryer.



________ 18. Vegetables should not be
cooked on a grill.

19. List two examples of cooking greens.




20. List two advantages of conveniences of
convenience vegetables.