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Meal Planning Questions - All Grades

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Grade 10 Meal Planning
Approximately seventy percent of food in United States markets contains one ingredient from a GMO crop.
  1. True
  2. False
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
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
In which food can you NOT find the mineral calcium?
  1. milk
  2. cheese
  3. onion
  4. egg
Grade 10 Meal Planning
The blueberry is one fruit that does not have genetically engineered varieties.
  1. True
  2. False
Grade 10 Meal Planning
In 2005, Europeans stopped selling GMO foods in their markets and fruit stands.
  1. True
  2. False
College Meal Planning
What are the two categories of carbohydrates?
  1. saturated and unsaturated
  2. simple and complex
  3. bad and better
  4. good and bad
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.
Grade 9 Meal Planning
The recipe yields 8 servings. You will be serving about 15 people. What should you do to make sure you have enough food.
  1. Make the recipe as is.
  2. Double the recipe - multiply ingredients by 2.
  3. Triple the recipe - multiply ingredients by 3.
  4. Quadruple the recipe - multiply ingredients by 4.
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
Starch is the most abundant carbohydrate in the diet.
  1. True
  2. False
Continuing Education Meal Planning
An overweight person may be malnourished.
  1. True
  2. False
Grade 11 Meal Planning
Which type of fats may help lower your risk of heart disease?
  1. cholesterol
  2. trans fat
  3. saturated fat
  4. unsaturated fat
Grade 10 Meal Planning
Soybeans and wheat are the most popular GMO crops in the United States.
  1. True
  2. False
Grade 10 Meal Planning
Genetic modification involves the organic process of inserting genes into the DNA of food crops or animals.
  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
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