Mendoza, Alexis L.

Elizabeth Fernando
BBTLEDIA 2-1 Family and Consumer Life Skills
Activity/Assessment 1
A. Answer the following questions. Write the letter of your answer before the number.
_C_ 1. What do UL’s refer to within nutrition?
a. Minimum levels of a nutrient one needs to consume to be healthy
b. Used to assess adequacy of intakes of population groups
c. Upper limits of nutrient intake compatible with health
d. Nutrient intake values used by athletes

_A_ 2. How often do humans need a fresh supply of essential amino acids?
a. At every meal c. Weekly
b. Daily d. Monthly

_A_ 3. Which of the following is an important function of water?

a. Lessens fatigue
b. Relieves pain
c. Acts as a part of the body’s cooling system
d. Improves motor and sensory nerve function

_C_ 4. Most of a person’s body weight is from?

a. Protein c. Water
b. Carbohydrates d. Fats

_D_ 5. A substance needed by the body for growth, energy, repair and maintenance is called?
a. Chemical compound c. Calorie
b. Fatty Acid d. Nutrient

_D_ 6. Bread, pasta, and rice are a good source of?

a. Protein c. Minerals
b. Vitamins d. Carbohydrates

_B_ 7. Which of the following is a water-soluble vitamin and hence, required to be taken every
day?
a. Vitamin D c. Folic Acid
b. Vitamin C d. Vitamin A

_C_ 8. All of the following are nutrients found in food, except?

a. Protein c. Plasma
b. Minerals d. Folic Acid
 _C_ 9. Active individuals require more additional fluids than non-active individuals because of
greater losses in?
a. Urine c. Sweat
b. Stool d. Blood

_D_ 10. The food component present in sugar is?

a. Fat c. Protein
b. Vitamins d. Carbohydrates

Enumerate the 6 classes of nutrients and explain its function.

• Carbohydrates – are energy-giving foods. It is under macronutrients or nutrients
needed to consume regularly in a fairly large amount. It provides the necessary
calories that the body needs to be able to carry out life processes.
• Protein – also under macronutrients, is the main constituent pf the body. Made up
of smaller molecules called amino acids which are needed for growth,
development, and repair and maintenance of body tissues.
• Fat – still under macronutrients, fat is one of the most important sources of
calories. It is the body’s most concentrated source of energy, giving more than
twice as much potential energy as carbohydrate or protein.
• Water – the most essential nutrient a person needs. It acts as a shock absorber and
a lubricant in the body that helps flush out toxins, carry nutrients, and prevent
constipation as it keeps the body hydrated.
• Vitamins – under micronutrients or nutrients a person needs to consume in small
quantities. An organic compound—compounds containing carbon which are
mostly impossible for the body to synthesize. It is a vital nutrient for warding off
diseases and staying healthy. It also aids in energy production, wound healing,
bone formation, immunity, as well as eye and skin health.
• Minerals – is also under micronutrients. Minerals are inorganic matter—a
chemical elements that make up the body except oxygen, carbon, hydrogen, and
nitrogen.

B. Discuss the importance of the different food preservation methods. Cite specific benefits.
• Canning – canning is a method of food preservation in which foods are preserve at high
temperatures for a long period of time, killing microorganisms and inactivates enzymes
that could cause food spoilage.
Benefits:
➢ Save money
➢ Preserve harvest
➢ Prepare for bad economic times
➢ Eco-friendly
➢ Sentimental connection/gifts
➢ Quality taste
➢ Healthy
• Freezing – one of the oldest and most widely used of food preservation. It reduces the
number of bacteria that is potentially harmful and can cause food poisoning. Unlike
canning, foods are set in low temperatures at which microorganisms cannot grown,
chemical reactions are reduced, and cellular metabolic reactions are delayed. This way of
food preservation is superior to canning and dehydration, with respect to retention in
sensory attributes and nutritive properties.
 Benefits:
➢ Optimum freshness, flavor, and nutrition
➢ Natural and free from preservatives
➢ Time saving
➢ Convenience
➢ Flexibility
➢ Keeps for as long as you want
➢ Less wastage
➢ Saving money – dish by dish
➢ Food safety
➢ No seasonal boundaries
➢ Portion controlled
• Dehydration – it is a process in which perishable foods are subjected to the action of
carefully regulated currents of air in which the temperature and humidity are properly
controlled thereby inhibiting the growth of microorganisms.
Benefits:
➢ All natural
➢ Healthy and nutritious
➢ No sugars, additives, or preservatives
➢ Antioxidants and fiber
➢ Perfect for plant-based diets
➢ Low risk of bacteria and contamination
➢ Eating less portions
➢ Reduces waste
➢ Prepares you for emergency
• Pasteurization – the process of pasteurization is a mild heat treatment is applied to food
to kill harmful pathogens that is naturally found in some foods that can make you sick, it
also can prolong the food’s shelf life.
Benefits:
➢ Prolonged shelf life
➢ Preventing disease
➢ Quick and safe sanitation
➢ Consistent product quality
➢ Potential improvements in flavor and scent
➢ Regulatory compliance

Sources:
https://lifeandhealth.org/lifestyle/what-is-canning-and-what-are-the-benefits/172324.html
https://www.dinnersready.com.au/benefits-of-freezing.html#/
https://holycitysinner.com/2018/11/13/9-amazing-health-benefits-of-dehydrated-foods/
https://www.smartmachine.com/6-benefits-pasteurization-food-semi-solids/