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Continuing Education Meal Planning Questions

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Continuing Education Meal Planning
The two types of vitamins are fat soluble and water soluble.
  1. True
  2. False
Continuing Education Meal Planning
High-fat food is usually high in calories.
  1. True
  2. False
Continuing Education Meal Planning
The body does not store fat-soluble vitamins.
  1. True
  2. False
Continuing Education Meal Planning
A balanced diet should contain the right amounts of all food groups.
  1. True
  2. False
Continuing Education Meal Planning
Which food group builds strong muscles?
  1. grains
  2. vegetables
  3. fruit
  4. meat and legumes
Continuing Education Meal Planning
The foods a teenage girl eats today may affect her pregnancy in later years.
  1. True
  2. False
Continuing Education Meal Planning
In which food can you NOT find the mineral calcium?
  1. milk
  2. cheese
  3. onion
  4. egg
Continuing Education Meal Planning
Refined grains are grains that have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Which of these foods is a refined grain?
  1. oatmeal
  2. bulgur wheat
  3. white rice
  4. popcorn
  5. all of the above
Continuing Education Meal Planning
Why is it important to avoid clutter in the refrigerator?
  1. better air circulation for contained food
  2. fridge temperature will not fluctuate
  3. food won't be out out of sight and spoil before we can eat it
  4. increased ethylene gas that preserves food
Continuing Education Meal Planning
Identify the main reason for keeping track of food waste in your home.
  1. consume less food
  2. guide your food choices
  3. eat more nutritious food
  4. buy more seasonal food
Continuing Education Meal Planning
Eating too many saturated fats increases your chance of developing
  1. scurvy.
  2. hepatitis.
  3. heart disease.
Continuing Education Meal Planning
According to the Canada Food Guide, how many dice represents one serving of hard cheese?
  1. 3
  2. 28 divided by 7
  3. 5
  4. 1
Continuing Education Meal Planning
Nutrients that are made by living things that assist many chemical reactions in the body are               .
  1. vitamins
  2. minerals
  3. electrolytes
  4. antioxidants
Continuing Education Meal Planning
Food customs
  1. may be based on religion or nationality.
  2. are always nutritious.
  3. are easily changed.
  4. are not affected by one's social status.
Continuing Education Meal Planning
Starch is the most abundant carbohydrate in the diet.
  1. True
  2. False
Continuing Education Meal Planning
If a diet does not supply enough fats and carbohydrates, the body will use proteins for energy before using them to support growth and maintenance.
  1. True
  2. False
Continuing Education Meal Planning
An overweight person may be malnourished.
  1. True
  2. False
Continuing Education Meal Planning
What does the term "imperfect food" mean?
  1. food with slightly lower nutrient value
  2. food that doesn't fit a store's cosmetic standards
  3. food in damaged packaging
  4. previously frozen food
Continuing Education Meal Planning
Refined carbohydrates such as white bread are a recommended source of good carbohydrates.
  1. True
  2. False
Continuing Education Meal Planning
Milk, cheese, and eggs contain protein.
  1. True
  2. False
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