Nutrition

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Contents
1 Human nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.1 Basic Concepts in Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.2 Sports Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
1.3 The Human Body . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
1.4 Water and Electrolytes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
1.5 Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
1.6 Lipids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
1.7 Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205
1.8 Alcohol nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213
1.9 nutrition Energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216
1.10 nutrition Vitamins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 234
1.11 Major Minerals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245
1.12 Essential nutrients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246
1.13 Trace Minerals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269
1.14 Diet in pregnancy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 271
1.15 Nutrition through the Lifespan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 273
1.16 child Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 275
1.17 Adolescent Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276
1.18 Nutrition and physical activity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 280
1.19 Food Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305
1.20 Nutritional Issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 368
1.21 Clinical Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 371
1.22 Malnutrition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 379
1.23 Digestive System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 388
1.24 importance of sleep . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 448
1
1.25 nutrition analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450

1.26 chronic diseases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 461

1.27 Kitchen safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 473
1. Human nutrition
NARAYAN CHANGDER
1.1 Basic Concepts in Nutrition
1. The number of calories that you can eat 4. Calories are not seen because they are:
each day without gaining weight depends A. proteins
on your:
B. carbohydrate
A. activity level
C. vitamins and minerals
B. hunger
D. measurement
C. environment
5. Vitamins, minerals, and pyschochemicals
D. none of above that serves as helpers and protectors to
help the body glow.
2. It contains bones connected to tissues in-
cluding cartilage, tendons, and ligaments. A. Child’s growth
A. Brain B. Food rainbow
B. Skeleton C. Child flexing muscles

D. Children stacking blocks
C. Ribs
D. Kidney 6. which one we need tiny amounts?
A. water
3. Is a state of disease caused by sustained
deficiency, excess or imbalance of the sup- B. carbohydrate
plies of calories. It could be either overnu- C. vitamins and minerals
trition or undernutrition D. fat
A. Optimum Nutrition
7. The amount of energy the body gets from
B. Mal Nutrition food is measured in.
C. Obesity A. Metabolism
D. Undernutrition B. Diet
1. A 2. B 3. B 4. D 5. B 6. C 7. C
1.1 Basic Concepts in Nutrition 3
C. Calories B. II and III

D. Protein C. III and IV

8. Eating a plenty of nutrients in our daily D. None of the above
needs but always have limitations about 13. Which of the following is rich source of
how to avoid unhealthy foods. (Such like Kalium?
junkfoods, candies, etc.)
A. Apple
A. Child flexing a muscle
B. Corn
B. Running child
C. Pineapple
C. Children stacking blocks
D. Banana
D. Child’s growth
14. Which of the following nutrients provides
9. In the context of nutrition, a these are
energy to the body?
chemical elements required as an essential
nutrient by organisms to perform functions A. carbohydrates
necessary for life. B. vitamins
A. Carbohydrates C. water
B. Fats D. minerals
C. Vitamins
15. It is the food in related to health.
D. Minerals
A. Food
10. Eating the right food with rich in vitamins B. Nutrition
A, C, E, zinc, and phytochemicals, can help
to improve their sense of sight. C. Nutrients
A. Eyes D. Diet
B. Skeleton 16. is/are the body’s main or 1st choice
C. Tongue of energy
D. Nose A. Water
B. Carbohydrates
11. are very good for your immune sys-
tem to be healthy and some can even fight C. Protein
cancer. D. Fats
A. Vegetables
17. Food as fuel and carbohydrate for energy.
B. Meat
A. Glow food
C. Sugar
B. Food as Junk
D. Carbohydrates
C. Protein
12. Which of the following is a simple concept D. Running child
of food?I. Carbohydrates II. GrowthIII.
Fuel and Building blocksIV. Helpers and 18. How many calories per gram do carbs
Protection have?
A. I and II A. 9
8. D 9. D 10. A 11. A 12. C 13. D 14. A 15. B 16. B 17. D 18. C

B. 10 B. fats
C. 4 C. proteins
D. 5 D. carbohydrates
19. Basic building material of all the body’s 24. Which nutrient supplies the most calories
cells. per gram?
A. nutrient A. carbohydrates
B. fats
NARAYAN CHANGDER
B. protein
C. protein
C. fruit
D. water
D. none of above
25. It carries nutrients and oxygen to every-
20. Which food mainly provides the energy for thing from your heart and brain to your
our body? muscles and skin.
A. protein A. Lungs
B. lipid B. Nerves
C. carbohydrate C. Heart
D. vitamins and minerals D. Blood vessels
21. Agatha is trying to finish her assignments 26. This results from a diet grossly deficient
at 9:00 PM. She found out that her eyes in protein. This is characterized by a sick-
are drifting after consecutively doing the ness of the older child when the next baby
routine. Which of the following Vitamins is born.
could help her prevent the vision inflamma- A. Marasmus
tion?
B. Kwashiorkor
A. Vitamin A
C. Rickets
B. Vitamin B
D. Beri-Beri
C. Vitamin C
27. Carbohydrates are primarily responsible
D. Vitamin D for giving the body
22. What is the main reason for eating a wide A. muscle
variety of foods? B. energy
A. to learn the food label C. bone development
B. to provide all the nutrients you need D. healthy blood cells
C. to keep from getting bored with your 28. Producing a movement of body parts that
diet maintaining tension or pumping fluids in-
D. to help improve physical fitness side our bodies.
A. Muscle
23. Which of the following nutrients is impor-
tant for body, cell, and muscle growth and B. Nerve
repair? C. Building blocks
A. vitamins D. Ligament
19. B 20. C 21. A 22. B 23. C 24. B 25. D 26. B 27. B 28. A 29. B
29. It is a sense of it being required for the 35. this substance is very addictive and is
body to function it necessary but not nec- added to almost every processed food.
essarily healthy. A. salt

A. Food as junk B. sugar
B. Food as fuel C. msg
C. Nutrients D. pepper
D. Food rainbow
36. The primary nutrients which may contains
30. Iron Deficiency is also known as fats, proteins, and beverages.
A. Anemia A. Carbs
B. Anemic B. Carbohydrates
C. Hypertension C. Glucose
D. Ariboflavinosis D. Protein
31. What is the balance of metaphor in partic- 37. Nutrient needed for almost every body
ipants discussions of healthy eating? function.
A. Food as fuel A. water
B. Food as growth B. eggs

C. fruit
C. Food as junk
D. none of above
D. Food as protein
38. How many calories per gram does protein
32. How many calories per gram does fat
have?
have?
A. 4
A. 10
B. 9
B. 9
C. 5
C. 4
D. 10
D. 7
39. This classification of nutrient is composed
33. The three nutrients that provide the body of three major nutrients that needed body
with energy are: in massive manner.
A. carbohydrate, fat, and protein A. Micronutrients
B. calories, fat, and vitamins B. Macronutrients
C. carbohydrate, vitamins, and fat C. Microminerals
D. calories, vitamins, and minerals D. Macro-minerals
34. It is circulating sugar in the blood and the 40. Fe is a symbol for IRO, Fe in Greek chemi-
major source of the body. cal name is.
A. Carbs A. Ferrous
B. Carbohydrates B. Femur
C. Glucose C. Ferlin
D. Protein D. Ferum
30. A 31. C 32. B 33. A 34. C 35. B 36. B 37. A 38. A 39. B 40. D
1.2 Sports Nutrition 6
41. Which food group does yogurt and milk be- 42. Which of the following is referred to as the
long in? building blocks of protein?
A. protein A. Citric Acid
B. vegetables B. Amino Acid
C. fruit C. Muriatic Acid
D. dairy D. Nitric Acid
NARAYAN CHANGDER
1.2 Sports Nutrition
1. What kind of yogurt parfait is nutritious C. Realign the spine
and low in sugar? D. none of above
A. plain yogurt with sweet n low, berries
& granola 5. Which is the best choice for a healthy
breakfast?
B. plain yogurt w/cane sugar, berries &
A. bacon
granola
B. muffin
C. strawberry yogurt w/ crunchy granola,
sliced bananas C. eggs
D. vanilla yogurt w/cane sugar, peanut D. pancakes
butter & granola
6. A proper hydration plan:
2. when should the pre event meal be eaten A. Will help dehydration
A. 2-4 hours before B. Will not stop all dehydration resulting
B. 4-6 hours before from a workout
C. can cause a swimmer you drink too
C. 1 hour before
much
D. 4 hours after
D. Will not help with dehydration during a
3. Predict which two food items most workout
likely caused the student to become sick 7. The last meal (full sit down meal EG. 3hrs
from salmonella.Breakfast-toast eggs, before) before a competition or intense ex-
bananaLunch-spaghetti, chocolate milk ercise should be rich in
Dinner-grilled chicken, rice & beans.
A. High GI Carbohydrates
A. rice and eggs
B. Low GI Carbohydrates
B. spaghetti and green beans
C. Protein
C. chicken and toast
D. Both Low GI Carbohydrates and fat
D. eggs and chicken
8. Our basal metabolic rate is approximately
4. After training or performance an athlete how much of our daily energy require-
needs to drink water. Why? ment?
A. In order to rehydrate body fluids. A. 20-30%
B. Repair damaged muscle tissue B. 40-50%
41. D 42. B 1. A 2. A 3. D 4. A 5. C 6. A 7. B 8. C 9. A
C. 60-70% 14. Which of the following foods is a good

D. 80-90% source of carbohydrates?

A. apples
9. What would the main energy system used
B. broccoli
be for a 800m sprinter?
C. kidney beans
A. Lactic Acid (Anaorebic Glycolysis)
D. all of these
B. Aerobic System
C. ATP-PC System 15. Nutrients that build and repair tissues and
cells e.g. meat, milk, eggs.
D. none of above
A. Fat
10. Which food stuff contains all ingredients of B. Minerals
a balance diet?
C. Vitamins
A. Meat D. Protein
B. Butter
16. Some athletes like to “carb-up” before a
C. Lemon game. Why would eating carbohydrates
D. Fish help them?
A. Carbohydrates help make up muscles.
11. Why is it important to stay hydrated?
A. The body looses fluid as a product of B. Carbohydrates help store nutrients.
thermoregulation
C. Carbohydrates are the body’s main
B. Water is the solvent for you source of strength.
biochemical reactions
D. Carbohydrates are the body’s main
C. The body pushes blood to the skins’ source of energy.
surface and looses fluid
17. Carbohydrate loading is known as:
D. All statements are true
A. consuming high amounts of fat before
12. when should you increase your intake of and after competition
carbs when in the process of carb loading? B. consuming high amounts of protein af-
A. 1-3 days ter an event
B. 2 days C. consuming high amounts of protein be-
fore an event
C. a week
D. consuming high carbohydrates a few
D. 3 weeks days before competition
13. How much water should be consumed af- 18. WHICH OF THESE ARE THE ROLE OF A
ter competition/training COACH?
A. 1 litre A. LAD
B. As much as you lost B. MENTOR
C. 1.5L per litre lost C. SNITCH
D. 2 litres D. ENFORCER
10. A 11. D 12. A 13. C 14. D 15. D 16. D 17. D 18. B 19. B
19. Which of these is not pitfall of diet 25. The energy value of digestible dietary car-
A. Starvation bohydrates is kcal per gram?
A. 10
B. Gum hygiene
B. 9
C. Generates stress
C. 7
D. Reduced intake of calories
D. 4
20. Glucose is a type of:
26. Fibre is a non-energy providing form of car-
NARAYAN CHANGDER
A. Complex carbohydrates. bohydrate that promotes ?
B. Simple carbohydrates. A. Speed of muscle contraction
C. Fats. B. Intestinal muscle health
D. Proteins. C. Blood flow
D. none of above
21. Calcium helps to:
A. Create energy in muscle cells 27. Which of the following is true about nutri-
tion and recovery?
B. Increase bone density
A. fluids replace all lost nutrients
C. support immune function
B. fluids hydrate, carbs replenish, pro-
D. control blood pressure teins decrease insulin
22. An apple contains how many grams of car- C. any snack is better than nothing
bohydrates D. the athlete should follow each workout
A. 18 grams with a large meal
B. 20 grams 28. Staying flexible as you discuss solutions to

a problem is an example of
C. 22 grams
A. resillience
D. 25 grams
B. assertiveness
23. How many grams of carbohydrate should C. passivesness
be eaten after performance
D. compromise
A. 20 grams
29. Which of the following is a macro min-
B. 80 grams
eral?
C. 120 grams
A. Iodine.
D. 50 grams B. Iron
24. Why does an athlete need to be careful C. Copper.
about getting too much protein? D. Calcium.
A. can build too much muscle
30. How much fluid should an athlete drink
B. it can dehydrate you during a workout?
C. excess calories from fat A. 10-20 ounces
D. none of above B. 20-40 ounces
20. B 21. B 22. D 23. D 24. C 25. D 26. B 27. B 28. D 29. D 30. B
C. 40-60 ounces C. Calcium.

D. 60-80 ounces D. Phosphorus.

31. Fats (in particular unsaturated) should pro- 37. Which of the following snacks/foods can
vide % of your daily energy require- provide the best source of protein, carbs,
ments. AND fats?
A. 10 A. Boiled Eggs
B. 60 B. Protein Shake
C. 30
C. Cashews
D. none of above
D. Strawberries
32. Are protein supplements necessary?
38. Recommended that carbohydrates furnish
A. yes, protein is hard to get enough of. of kcalories.
B. yes, they help you get an advantage
A. No more than 7%
C. no, they make you too agressive
B. 10-15%
D. no, protein is easy to get from food
C. 30-35%
33. What main ingredient is in sports drink D. 45-75%
that humans need?
A. Magnesium 39. During exercise, every 15-20 minutes ath-
letes should consume how much fluid?
B. Electrolytes
A. 100ml
C. Chloride
D. Calcium B. 100-200ml
C. 200-300ml
34. WHAT PERCENT OF BODY WEIGHT IS
MADE UP OF WATER D. 300-400ml
A. 60% 40. What would the predominant energy sys-
B. 80% tem used be for a 800m sprinter?
C. 50% A. Lactic Acid (Anaorebic Glycolysis)
D. 20% B. Aerobic System
35. WHAT IS 650 DIVIDED 5 C. ATP-PC System
A. 135 D. none of above
B. 125 41. WHO WAS THE MANAGER OF BIRM-
C. 130 INGHAM CITY FOOTBALL CLUB BEFORE
D. 140 HARRY REDKNAP
A. ALAN PARDEW
36. This mineral is essential for health of
bones & teeth. B. GARY ROWETT
A. Sodium. C. LEE CARSLEY
B. Potassium. D. GIANFRANCO ZOLA
31. C 32. D 33. B 34. A 35. C 36. C 37. B 38. D 39. C 40. A 41. D 42. B
42. Glycogen found in the can be released 48. which of the following molecules is a build-
for use during exercise. ing block for protein?
A. kidney A. Vitamin E
B. liver
B. Glucose
C. pancreas
C. Amino acids
D. stomach
D. Fatty acids
43. Staying on a can raise your
NARAYAN CHANGDER
BMR (basal metabolic rate), so you are
burning more calories while resting. 49. Which nutrient is the preferred source of
energy for the body?
A. consistent exercise program
B. continuous elevator ride A. fats
C. crazy Netflix binge B. protein

D. comfortable environmental preserve C. vitamins
44. Water is made up of hydrogen and oxygen D. carbohydrates
elements in the ratio:
A. 1:2 50. is the energy needed to digest and ab-
B. 1:1 sorb nutrients from food.
C. 2:1 A. Thermic effect of food
D. 1:3 B. Basal Metabolism
45. Primarily associated with the growth and C. Physical activity
repair of muscles
D. Sedentary activity
A. carbohydrates
B. vitamins
51. Red blood cells cointaine 70% of
C. minerals
A. Copper
D. protein
B. Iron
46. Food energy is measured in
A. grams C. Magnesium
B. carbs D. Calcium
C. calories
52. Natural peanut butter is as delicious as it
D. percentages
is healthy. Which food group does it be-
47. This macronutrient is primarily associated long to?
with the growth and repair of muscles.
A. Proteins
A. carbohydrates
B. Dairy
B. vitamins
C. minerals C. Vegetables
D. protein D. Fruits
43. A 44. C 45. D 46. C 47. D 48. C 49. D 50. A 51. B 52. A 53. D
53. Dietary carbohydrates are stored in the C. dissolve vitamins b and c

liver and in the muscle as During ex-
D. energy reserve
ercise, the body draws upon these stores

and converts them to to fuel working
59. athletes sometimes need to increase
muscles.
their dietary consumption of carbohy-
A. glucose/glycogen drates to %
B. fat/fatty acids A. Endurance/60
C. glucose/glucosamine B. Power/70
D. glycogen/glucose
C. Endurance/70
54. What is the calorific value of water? D. Power/60
A. 10 joules/calorie
B. 0 joules/calorie 60. Elements essential for good health. e.g.
Calcium, Iron, Potassium
C. 25 joules/calorie
A. Protein
D. 100 joules/calorie
B. Fat
55. Who won the last NBA MVP
C. Minerals
A. KD
D. Carbohydrates
B. Lebron James
C. MJ 61. Who discover Vitamin ‘A’?
D. Stephen Curry A. Theo Haimann
56. This nutrient is used to store energy, form B. Elmer MacCollum
cell membranes, insulate the body and pro-
C. O’Donnell
tect internal organs.
A. carbohydrates D. None of these
B. fats 62. Nutrients are divided into parts

C. vitamins A. 4
D. water
B. 2
57. HOW MANY DAYS WAS SAM ALLARDYCE C. 3
ENGLAND BOSS
D. 6
A. 67 DAYS
B. 74 DAYS 63. How many grams of carbs do athletes
C. 86 DAYS need to consume in order to carbohydrate
load?
D. 10 DAYS
A. 7-8 grams
58. Which of the following is not a function of
fat? B. 5-12 grams
A. source of energy during exercise C. 12-15 grams
B. thermal insulator D. 15-20 grams
54. B 55. D 56. B 57. A 58. C 59. C 60. C 61. B 62. B 63. B 64. A
64. The process of converting the energy in 70. Recent research suggests that in contrast
food into energy the body can use. to sucrose high-fructose corn syrup ?
A. Metabolism A. Increase type 2 diabetes to a greater
B. Diet extent
C. Digestion B. Increases the risk of heart attacks
D. Calories C. Makes you sick to your stomach
65. NAME A COMMON SKILL OF A COACH?
NARAYAN CHANGDER
D. There is no contrast, the body has the
A. LACK OF SELF CONTROL same response to both
B. CLOSE MINDEDNESS
71. for workouts less than 1 hour in duration,
C. LACK OF SELF CONFIDENCE the recommended drink is?
D. COMMUNICATION
A. Sports drink
66. What is another name of riboflavin?
B. Water
A. Vitamin B
C. Coffee or tea
B. Vitamin B5
D. Protein shake
C. Vitamin B2
D. Vitamin C 72. For the typical person, fats should provide
67. DOMS stands for: % of your daily energy requirements.
A. Delayed Onset of Muscle Stiffness A. 15

B. Delayed Onset of Muscle Spasm B. 40
C. Delayed Onset of Muscle Soreness C. 30
D. Delayed Onset of Muscle Spleen
D. 20
68. What is the most likely cause of runner
‘slowing down’ when completing a 100m 73. WHAT ARE CARBOHYDRATES MADE UP
sprint? OF?
A. dehydration A. FATS
B. accumulation of lactic acid B. HYDROGEN
C. depletion of muscle glycogen
C. GLUCOSE
D. depletion of creatine phosphate
D. AMINO ACIDS
69. A pre-event meal should:
A. be high in fat to increase digestion 74. How much protein for muscle building is
needed per kg of body weight?
B. include caffeine for optimal endurance
A. 1-1.3g/kg
C. should be different from what you are B. 0.3-0.6g/kg
used to eating
C. 2-3g/kg
D. should be light and high in carbohy-
drates D. 2-2.3g/kg
CHECK GOOGLE PLAY BOOKS FOR ANSWERS KEYS

75. Which of the following Macronutrient 81. A balanced diet has proteins, fats & carbo-
helps build and repair muscles hydrates in a ratio of:

A. Carbohydrates A. 1:2:4
B. Fats B. 2:1:3
C. Protein C. 1:2:3
D. Water D. 1:1:4
76. Eggs are rich source of 82. How soon after practice should you refuel
A. Vitamin on carbs and protein?
B. Carbohydrate A. 30 min - 1 hour
C. Protein B. 1 hour - 2 hour
D. Water C. 2 hour - 3 hour
77. The Richest source of Protein D. as soon as possible
A. Groundnuts 83. WHO WAS THE FIRST PERSON IN SPACE?
B. Pulses
A. NEIL ARMSTRONG
C. Soyabean
B. BRADLEY WIGGINS
D. Vegetables
C. Yuri Gagarin
78. Which of the following is not a Macro nu- D. LANCE ARMSTRONG
trient?
A. Fats 84. What is the function of insulin?
B. Carbohydrates A. Covert carbohydrates to body fat
C. Proteins B. Lowering body glucose levels
D. Minerals C. Bone growth
79. Posture, facial expressions, tone of voice, D. Stimulating of hunger

and symbols are examples of commu- 85. What is the most dominant source of fuel
nication used by athletes?
A. verbal
A. Protein
B. non-verbal
B. Vitamins
C. passive
C. Minerals
D. physical
D. Carbohydrates
80. How many servings of dairy should you
aim to have per day? 86. The main source of Vitamin C is
A. at least 2 servings/day A. Guava
B. at least 3 servings/day B. Egg
C. at least 4 servings/day C. Milk
D. None D. Banana

87. WHAT WAS FRANK LAMPARDS LAST 92. WHICH OF THESE IS A RESPONSIBILITY OF
CLUB IN THE PREMIER LEAGUE? A COACH?
A. CHELSEA A. DRIVING PLAYERS AND PARENTS
HOME AFTER TRAINING AND GAMES
B. MAN CITY
B. FEED PLAYERS
C. FULHAM
C. GIVING EQUAL OPPURTUNITIES TO
D. WEST HAM
PLAYERS
NARAYAN CHANGDER
88. Which of the following foods is most opti- D. BUYING PLAYERS BOOTS
mal pre-workout/exercise snack?
93. After exercising, the best foods to con-
A. Almonds sume to take advantage of the “carbohy-
B. Peanut Butter drate window” is:
C. Milk A. low GI carbohydrates
D. Apple B. Coke Zero
C. Jelly Beans and a PowerAde
89. Which of the following is a water soluble
vitamin? D. Brown rice, fish and water
A. a 94. Sports drinks such as PowerAde are good
B. e to consume exercise as they help to
replenish:
C. d
A. before/glucose + electrolytes + fluid
D. c
90. A kilojoule is best defined as: B. during/glucose + electrolytes + fluid

A. measure how much weight is lost after
exercise C. during/glucose + electrolytes + fluid
+ protein
B. measures the amount of energy in
food D. 2+hours after/glucose + elec-
trolytes + fluid
C. measures the amount of calories in
food 95. Glucose is stored in the human body as
D. measures how much sweat we lose A. Glycogen
during exercise
B. Glucophosphate
91. Getting the timing right of eating HIGH GI C. Gluconen
Carbohydrates before a competition (0-15 D. Carbohydrate
minutes) is important as it ensures is
prevented 96. The energy in food is measured in
A. rebound hyperglycaemia A. grams
B. rebound hypoglycaemia B. carbs
C. high levels of blood glucose C. calories
D. low levels of stored glycogen D. percentages

97. What nutrient is important for you to be C. re-hydrating

full for longer?
D. all of the above

A. Fiber
B. Vitamins 103. How much water should an athlete drink
C. Fat per day?
D. Protein A. 36 oz
98. How many ounces of water you should B. half their body weight in ounces
drink before you start exercising? C. their body weight in ounces
A. 17-20 ounces
D. 72 oz
B. 1-2 ounces
C. 60-70 ounces 104. Your basal metabolic rate (BMR) de-
creases as you
D. 40-50 ounces
A. age
99. Used by the body to help growth and re-
pair. B. exercise
A. water C. eat
B. vitamins D. dance
C. minerals
D. protein 105. Glucose energy is stored only on
100. Fluid needs are highly individual, but ev- A. Fat

eryone should aim to replenish % of B. Glycogen
lost fluid after training or an event.
C. Surcrose
A. 5%
D. Fibre
B. 50%
C. 100% 106. How long do players have after exercise
D. 150% to consume carbohydrates and protein
101. Maslow identifies the need for oxygen, A. 10-20min

water, nourishing food, shelter, clothing, B. 20-25min
and sleep as level needs
C. 30-45min
A. fourth
B. first D. 60-90min
C. third
107. What is one advantage of sports drink?
D. second
A. Full of sugar
102. what is the main goal of a post event
meal? B. Extra sodium
A. refuel the muscles C. Replaces electrolytes

B. preparing for the next event D. Tooth Decay

108. An athlete’s health eating pattern 113. Which of the following is not a symptoms
should: of overeating?
A. involve only 3 square meals a day A. Headache
B. be sporadic and eat only when hungry B. Vomiting
C. Stomach ache
C. include meals and snacks throughout
D. Happiness
the day to avoid hunger
NARAYAN CHANGDER
D. include a large meal after each work- 114. Grains and starches provide complex
out carbohydrates which help create energy.
Which of these is NOT part of the grain
109. Which snack is most calorically dense? and starch group?
A. Peanut Butter A. Rice
B. Blueberries B. Pasta
C. Low Fat milk C. Cheese
D. Granola Bar D. Bread
110. Which of the following may occur if you 115. The body uses this to carry nutrients
consume more than 60 grams of fiber per and waste. It also helps joints move
day? smoothly.
A. Increase risk of osteoporosis A. Fat
B. Increase weight gain B. Water
C. Decrease mineral absorption C. Minerals
D. Decrease fat-soluable vitamin absorp- D. Vitamin
tion
116. Power athletes such as olympic lifters
111. How long after evening practice should may need to increase their dietary percent-
you eat dinner? age of calories from protein to?
A. as soon as possible A. 50%
B. 30 min - 1 hour B. 40%
C. 1 - 2 hours C. 30%
D. 3 - 4 hours D. 20%
112. OUT OF THESE 4, WHICH IS NOT A 117. Which of the following is NOT a basic
MACRONUTRIENT? component of nutrition?
A. FATS A. Carbohydrates
B. WATER B. Proteins
C. CARBOHYDRATE C. Dairy
D. PROTEIN D. Water

118. Not eating too much or too little means C. Vitamin C, D

we are eating in D. Vitamin D, E

A. moderation
124. The ability to recognize the underlying
B. sufficiently reasons for a person’s emotional response
C. balanced requires
D. variety A. empathy
B. aggressiveness
119. Current recommendations are for protein
to make up of an athlete’s total energy C. compromise
intake. D. assertiveness
A. 10-35%
125. Brown rice and fish OR wholegrain sand-
B. 65-85% wiches with chicken are good to be eaten
C. 45-65% A. 3 hours pre competition
D. No more than 7% B. during competition
120. With so many tasty foods to eat, it’s C. 1 hour pre compeition
easy to be unhealthy. But it doesn’t have D. 30 minutes post competition
to be! According to the USDA, how many
food groups are there? 126. Your metabolism is the sum of all of the
processes that occur in your body.
A. 5
A. chemical
B. 6
B. physical
C. 7
C. anaerobic
D. 4
D. aerobic
121. Recognizing and controlling your emo-
127. Web addresses that include a suffix such
tions begins with identifying your
as are considered sources of reliable
A. values information
B. balance A. .com
C. resilience B. .edu
D. feelings C. .pdf
122. To maintain fluid levels the body needs: D. none of the above listed
A. water 128. In the days leading up to a competition,
B. fibre proper nutrition is essential because
C. fats A. Energy stores are replenished during
this time
D. none of above
B. Energy stores are not filled in the
123. Which Vitamins help to boost immune hours before competition
health? C. Muscle Glycogen levels set by the day
A. Vitamin A, E of the competition
B. Vitamin B, C D. All statement are true

129. After training or performance an C. 1.2 - 1.4 grams / per kg bodyweight

athlete needs carbohydrate and pro- D. 1.8 - 2.0 grams / per kg bodyweight
tein.Carbohydrate helps refuel the
body.Protein helps 135. What is the PREFERRED source of fuel
A. Rehydrate the body used by athletes?
B. Repair damaged muscle tissue A. Protein
C. Realign the spine B. Vitamins
NARAYAN CHANGDER
D. none of above C. Fat and Carbohydrates
D. Carbohydrates
130. Food digestion take up approximately
how much of our bodies energy require- 136. Why is dinner an important meal?
ments?
A. provides hydration to use while sleep-
A. 5% ing
B. 10% B. provides protein to use while sleeping
C. 15%
D. 20% C. provides vitamins and minerals to use
while sleeping
131. If you consume more energy than you use
D. provides carbohydrates to use while
you will:
sleeping
A. lose weight
137. WHAT COACHING BADGE DO YOU NEED
B. put on weight
TO COACH AT ACADEMY LEVEL?
C. stay the same weight
A. UEFA LEVEL B
D. none of above
B. LEVEL 2
132. Diets high in fiber tend to be low in C. UEFA A PRO LICENSE
and
D. GCSE RESULTS
A. Vitamins and minerals
138. WHAT CONTROLS THE PASSAGE OF
B. Fat and sugars
FOOD & NUTRIENTS AROUND THE
C. Sugar and minerals BODY?
D. Phytochemicals and minerals A. CARDIOVASCULAR SYSTEM
133. Balanced diet is important for: B. IMMUNE SYSTEM
A. Disease prevention. C. RESPIRATORY SYSTEM
B. Meeting nutritional needs. D. DIGESTVE SYSTEM
C. Immune system. 139. Which artificial sweetener should people
D. All the above with phenylketonuria (PKU) avoid?
134. If you are looking to build muscle and add A. Asapartame

bulk, how much protein should you eat B. Acesulfame-K
A. 0.5 - 1 grams / per kg bodyweight C. Sucralose
B. 0.8 - 1.2 grams / per kg bodyweight D. Cane sugar

140. Macronutirents are those that are re- B. IMPULSE

quired in quantities. C. DIGESTIVE JUICES

A. small D. ENZYME
B. medium
146. which of the following sugars is the most
C. large lipogenic ( most readily converted into
D. none of above body fat)?
141. Which food has the highest calorie den- A. Transfats

sity? B. Oil
A. 100g whole milk C. Glucose
B. 100g avocado D. Fructose
C. 100g chicken selects 147. if height in m, & weight in kg, which of
D. 100g crunchy nut cornflakes these is the correct formula for calculating
BMI.
142. What would be a good meal for an ath-
A. Weight X (Height)2
lete to eat before training?
B. Weight / (Height)2
A. Rice with chicken
C. height / weight
B. A pie with chips
D. weight / height
C. Jelly with iceream
D. none of above 148. Fats provide kcal/g (more that the
energy value of digestible dietary carbo-
143. Brown rice and small amounts of fish hydrates)
OR wholegrain sandwiches with small
A. 0
amounts of chicken are best to be eaten
when? B. 3
A. 3 hours pre competition C. 9
B. during competition D. 40
C. 1 hour pre compeition 149. Which of the following vitamins helps in
D. 0-30 minutes post competition preventing from heart attack?
A. E
144. Which sport requires that you use only
your feet? B. A
A. Basketball C. B
B. Baseball D. C
C. Soccer 150. Where is glucose not found in the human
D. Hockey body
A. Blood
145. Biological catalysts which speeds up
chemical reactions and break down of food. B. Muscle
- WHAT BEST DESCRIBES THIS C. Liver
A. HORMONES D. Pancreas

151. Which of the following will contribute to 156. Water is extremely important to your
fatigue of the aerobic energy system? health because it
A. an increase in blood glucose and mus- A. makes us sweat
cle glycogen B. gives us energy
B. a decrease in blood glucose and mus- C. is vital in all of the bodies major func-
cle glycogen tions
C. a decrease in lactic acid and creatine D. is helps make our blood thicker so it
NARAYAN CHANGDER
phosphate can carry more oxygen
D. none of above 157. the energy value of digestible dietary
protein is kcal per gram?
152. If we are in energy balance we will
A. 10
A. Loose weight
B. 9
B. Maintain weight
C. 7
C. Gain weight
D. 4
D. none of above
158. Carbohydrates contain elements of:
153. Athletes should consume grams of A. Hydrogen & Oxygen.
high GI carbohydrates each hour while ex-
ercising B. Carbon, Hydrogen & Oxygen.
C. Carbon & Oxygen.
A. 10-40
D. Nitrogen, Carbon & Oxygen.
B. 30-60
C. 20-50 159. How many calories per gram do carbs,
protein and fats provide?
D. As much as possible as it will serve to
provide all the necessary energy for ath- A. 9 carb, 9 pro, 4 fat
letes which can be broken down quickly B. 4 carb, 9 pro, 9 fat
and fuel high intensity exercise C. 4 carb, 4 pro, 9 fat
154. What does it mean to have a balanced D. 4 carb, 9 pro, 9 fat
diet?
160. The energy for the function ofyour
A. eating the same things everyday metabolism is provided by the
B. eating at the same time everyday A. amount of TV you watch
C. eating only fruits and vegetables B. amount of exercise you get
D. eating a variety of foods C. foods you eat
D. how many TikTok videos you post
155. A healthy BMI for an Indian?
161. Carbohydrate containing foods that are
A. Between 25 and 28
absorbed quickly into the blood are consid-
B. Between 28 and 30 ered to be:
C. Between 18 and 23 A. simple sugars
D. Less than 18 B. complex sugars

C. whole grains C. less than 15 minutes after

D. starch D. 1 hour after

162. How much protein should be consumed af- 167. Whats the correct term for over hydra-
ter training/competition? tion?
A. 10-20 grams
A. Hyponatremia
B. 20-40 grams
B. Osmosis
C. 50-70 grams
C. Dehydration
D. 80-100 grams
D. Exsiccosis
163. studies involve comparing the effects
of various food choices. 168. Why is it important to consume protein
after practice?
A. obesity
B. epidemiology A. protein helps muscle grow
C. nutrition B. protein is needed to repair muscle

cells
D. holistic
C. exercise breaks down muscle cells
164. Which of the following will contribute to
the less efficient running of the aerobic en- D. all answers are correct
ergy system?
169. Vitamin K’ is essential for -
A. an increase in blood glucose and mus-
cle glycogen A. Normal coagulation of blood
B. a decrease in blood glucose and mus- B. Providing nourishment to body.

cle glycogen C. Prevention of disease.
C. a decrease in lactic acid and creatine D. Metabolism of the body.
phosphate
D. none of above 170. Carbohydrates, proteins, and fats are col-
lectively known as what?
165. This macronutrient provides the most con-
centrated energy source, helps produce A. macronutrients
hormones, insulates the body and protect B. micronutrients
internal organs.
C. lipids
A. carbohydrates
D. antioxidants
B. fats
C. vitamins 171. A is the name given to a unit of heat
the body uses for energy.
D. protein
A. watt
166. The most effective time to replenish lost
nutrients after a workout is: B. calorie
A. 15-20 minutes after C. pound
B. 30-45 minutes after D. carbohydrate

1.3 The Human Body 22
172. If a student is looking at the ingredient D. none of above

list on a food label and water is listed first,
she would know that 173. Post event nutrition is
A. What you eat before an event
A. water weighs the most in the product
B. What you after an event
B. water weighs the least in the product C. What you eat during an event
C. the list is in no particular order D. none of above
NARAYAN CHANGDER
1.3 The Human Body
1. Which joint is a gliding joint? 5. The part of the body that contains impor-
tant organs that aid digestion is:
A. Neck
A. The back
B. Shoulder
B. The head
C. Hip
C. The stomach
D. Wrist
D. The neck
2. It’s a long coiled tube that digests food and 6. Blood with oxyhaemoglobin is transported
absorbs nutrients your body and needs from lungs to
from the digested food.
A. Other parts of body
A. Esophagus
B. Brain
B. Small intestine
C. Heart
C. large intestine D. Spinal cord
D. none of above
7. Which of the following makes the muscular
3. Different parts of the human body work system?
together to provide what our body needs. A. Bone
is when all the systems of your body B. Arm
work together to perform a task.
C. Muscle
A. circulatory system
D. Hair
B. coordination
8. Where is the largest muscle in your body?
C. response
A. in your bottom
D. none of above
B. in your thigh
4. Long tubes folded up inside your stomach C. in your jaw
A. lungs D. none of above
B. muscles 9. Which is the geatest gland in our body?
C. intestines A. Liver
D. kidneys B. Surrenal

C. Spleen 15. Part of the body that helps us move from

D. Pancreas one place to another.
A. trunk

10. Our sense organs are
B. head
A. eyes, nose, ears, hands, tongue C. limbs
B. eyes, nose, ears, skin, tongue D. none of above
C. eyes, nose, ears, hands, mouth
16. Your wrist is also called your
D. eyes, nose, ears, skin, mouth A. Carpal
11. When Bryce decides to get up and move to B. Phalanges
another room, he is counting on his body to C. Clavicle
communicate those messages to his mus-
D. Tunnel
cles. Which of the following organs is re-
sponsible for communicating and control- 17. Which part of the body works closely with
ling the actions of Bryce’s movements? the digestive system to transport nutri-
A. Brain ents to the cells?
A. lungs
B. Kidneys
B. blood
C. Heart
C. kidney
D. Lungs
D. esophagus
12. Which system carries blood to and from
18. The building blocks of nucleic acids are
body cells?
called
A. muscular A. amino acids
B. circulatory B. nucleotides
C. skeletal C. carbohydrates
D. respiratory D. proteins
13. Which system controls all parts of your 19. What is the name of human system that
body and sends/receives messages? have stomach?
A. muscular A. Digestive system
B. digestive B. Nervous system
C. circulatory C. Skeletal system
D. Circulatory system
D. nervous
20. According to the reading, on which day is
14. Which three body systems allow you to the museum closed for 9 months out of the
move? year?
A. muscular, skeletal, digestive A. Monday
B. nervous, respiratory, digestive B. Tuesday
C. nervous, muscular, skeletal C. Sunday
D. Muscular, skeletal, circulatory D. Saturday

21. How many bones make up the skeletal sys- 27. What is Ms. Aya’s favourtie number?
tem? A. 1
A. 270 B. 5
B. 206 C. 7
C. 20 D. 9
D. none of above
28. Name the system SKULL.
22. A group of organs that work together to
NARAYAN CHANGDER
A. nervous system
perform vital body functions.
B. skeletal system
A. Cells
C. digestive system
B. Tissues
D. none of above
C. Organ
D. Organ System 29. WHAT IS OUR BODY MADE UP OF?
A. BRICKS
23. Define Levers
A. Simple machines that help us apply B. CELLS
force C. TISSUES
B. Point on which things rotate or are bal- D. none of above
anced i.e. joints in the human body
30. Which of the following body parts is called
C. The thing that needs to be moved ‘storehouse of knowledge’?
D. The thing that is applied to move the A. Hand
load e.g. muscles
B. Eyes
24. Which organ stores information? C. Brain
A. heart D. Nose
B. brain
31. Miranda learned how the human body per-
C. stomach forms vital functions. What’s the most
D. liver basic level of organization of the human
body?
25. Which system includes the brain and spinal
cord? A. organ
A. nervous B. system
B. respitory C. tissue
C. muscular D. cell
D. digestive 32. The human body is made up of different
26. A PATELLA IS LOCATED IN THE: levels of organization. A tissue is a group
of cells that work together to perform a
A. KNEE specific function. Which would be an ex-
B. FOOT ample of a tissue in the human body?
C. EAR A. stomach
D. ELBOW B. platelets

C. muscle 38. Where do two or more bones meet?

D. hair A. tendons

B. ligaments
33. Which sense organ helps us to speak?
C. joints
A. Ears
D. none of above
B. Tongue
39. WHAT ARE THE 3 MAIN PARTS OF A
C. Mouth LEVER?
D. Brain A. FOOT, EFFORT, REPORT
34. The body contains three types of joints. B. FULCRUM, STRUCTURE, EFFORT
The main function of a body joint is C. FULCRUM, EFFORT, LOAD
A. calcium D. none of above
B. protection 40. What is chromatin?
C. movement A. the cell’s genetic material
D. none of above B. the border guard of the cell
C. the control center of the cell
35. What is a controlled experiment?
D. none of above
A. An experiment where one variable is
41. stores the remaining food and waste until
changed.
they are eliminated (remove)
B. An experiment where two variables
A. small intestine
are changed.
B. stomach
C. An experiment where ALL variables
are controlled or kept constant C. large intestine
D. none of above
D. An experiment where NO variables are
controlled or kept constant 42. Stomach, pancreas, small intestine, large
intestine.
36. A child grows to become a , then an
A. Major organs of the circulatory system
adult.
A. Child B. Major organ of the respiratory system
B. Parent
C. Teenager C. Major organs of the digestive system
D. Adult D. 3 main kinds of muscles in the muscu-
lar system
37. Which of the following is NOT a function
43. The part of the tooth that holds the tooth
of the skeletal system?
in the jawbone is the
A. gives our body shape A. crown
B. protection of vital organs B. dentin
C. nutrient absorption C. root
D. blood cell production D. none of above

44. When does blood circulate faster? 50. We have 650 of them. They are elastic
A. When you eat fibers.
B. When you exercise A. skin
C. When you sleep B. intestines
D. When you rest C. muscles

D. kidneys
45. Which systems main function is to allow
NARAYAN CHANGDER
movement of the body? 51. What two systems work together to get
A. Muscular rid of infection?
B. Digestive A. Digestive and immune
C. Skeletal B. Respiratory and circulatory
D. Respiration C. Circulatory and immune

D. Immune and endocrine
46. Which set of bones in your body holds up
your back? 52. In your lifetime, you’ll make enough saliva
A. skull to fill about how many bathtubs?
B. spine A. 2
C. joint B. 200
D. arm C. 20
D. 2000
47. The digestive system breaks down and
brings in to make us healthy. 53. A group of body parts that work together
A. tissues is called a
B. tendons A. System
C. nutrients B. Parts
D. nerves C. Body
D. none of above
48. In paragraph 4, what does the word per-
manent mean? 54. Lungs pass oxygen to
A. Constant A. Blood stream
B. Popular B. Nose
C. Interesting C. Heart
D. Inexpensive D. none of above
49. The function of the human body is to 55. One of the main organs of the circulatory
A. provide support, protection, and move- system is the
ment. A. brain
B. hold up your skin. B. heart
C. allow you to walk. C. liver
D. make you healthy D. none of above

56. The sternum is located near the C. It is part of a larger organism.

A. Ribs D. It contains different kinds of cells.

B. Legs
62. Ella waves good bye from the bus. What
C. Head pulls on bones to let Ella wave her arm?
D. Feet A. Stomach
57. At what level of organization does dam- B. Heart
age compromise the function of the whole C. Brain
system?
D. Muscles
A. cell
B. organ 63. A system of organs responsible for taking
in oxygen and releasing carbon dioxide.
C. tissue
A. Circulatory System
D. organelle
B. Respiratory System
58. Which system sends electrical messages
C. Digestive System
that helps control the body’s responses to
internal and external changes? D. Muscular System
A. nervous 64. The nervous system includes the nerves,
B. endocrine spinal cord, and
C. reproductive A. lungs
D. integumentary B. heart
59. Which type of muscle can be found in your C. brain
heart? D. none of above
A. cardiac
65. Which system of the body is the brain and
B. circulatory spinal cord a part of?
C. smooth A. nervous
D. voluntary B. excretory
60. A group of body parts that work together C. endocrine
to perform a specific function in the body
D. repiratory
A. body system
66. An individual living thing, made up of one
B. organ
or many cells, and possibly tissues, or-
C. cell gans and organ systems, that is capable
D. repel of growing and reproducing.
A. Cells
61. Which statement best describes a bacterial
cell? B. Tissues
A. It contains more than one cell. C. Organ
B. It is a complete organism. D. Organism

67. The largest external organ is 73. Which system fights disease?
A. Ears. A. endocrine
B. Nose. B. nervous
C. Tongue. C. lymphatic/immune
D. Skin. D. digestive
68. Which byproduct is produced during respi-
74. Which systems interact to maintain home-
ration and the breaking down of food for
NARAYAN CHANGDER
ostasis and send electrical signals through
energy?
the body?
A. carbon
A. nervous and immune
B. glucose
B. endocrine and nervous
C. carbon dioxide
C. respiratory and urinary
D. oxygen dioxide
D. muscular and circulatory
69. Most of human body is composed of
A. Hydrogen 75. What does your body use food for?
B. Carbon A. to breath
C. Water B. for nutrients
D. Calcium C. Fun
70. Muscles you have control over are D. to think
muscles.
76. Which of the body systems is responsible
A. involuntary for removing waste from the body?
B. voluntary A. Respiratory
C. reflex
B. Muscular
D. strong
C. Excretory
71. What is the scientific method? D. Integumentary
A. A systematic procedure for how to con-
duct a scientific experiment 77. It connects our head to our trunk.
B. The process of solving a problem A. neck
C. A way of making non-scientific obser- B. shoulders
vations C. arms
D. A way to summarize findings from mul-
D. none of above
tiple investigations
72. Water helps living things by: 78. The uterus can be found in this cavity
A. regulating temperature change A. thoracic

B. transporting materials B. pleural
C. acting as a lubricant C. pelvic
D. all choices are correct D. mediastinum

79. Which body system is responsible for the 84. IDENTIFY ME -1-I CONTROL ALL YOUR AC-
MOVEMENT of the body as well as the TIVITIES 2-I ABSORB OXYGEN AND GIVE
movement of internal organs? OUT CARBON DIOXIDE 3-I AM 206 IN

NUMBER INSIDE YOUR BODY .
A. Digestive system
A. NERVES, HEART, BONES .
B. Integumentary system
B. BRAIN LUNGS HEART
C. Muscular system
C. BRAIN LUNGS BONES
D. Skeletal system
D. LUNGS BRAIN BONES
80. What is the tube of nerves that runs
85. What is the first line of defense in the hu-
through the backbone?
man body against infection and disease?
A. spinal cord
A. the skin
B. veins
B. vitamins
C. muscles C. red blood cells
D. chambers D. white blood cells
81. Heart, and blood vessels. 86. What ball and socket joint do you use
A. Major organs of the circulatory system when you throw a ball?
A. shoulders
B. Major organ of the respiratory system B. hips
C. elbow
C. Major organs of the digestive system D. wrist
D. 3 main kinds of muscles in the muscu-
87. The phenomenon in nature that exerts
lar system
forces that oppose motion
82. The stomach, small intestines, and large A. force
intestine are all organs. When they work B. repel
together to process food, they form a func-
tional unit known as C. cell
A. an organism D. friction
B. an organ system 88. How many chambers does your heart

have?
C. a tissue
A. 1
D. a cell
B. 2
83. The system of bones that makes blood C. 3
cells and stores minerals is the
D. 4
A. digestive system
89. Sheila ran around a track four times. She
B. muscular system
felt the need to breathe harder and faster.
C. skeletal system What were her muscles requiring?
D. none of above A. more carbon dioxide

B. more nitrogen 95. In paragraph 7, the word enhance means

C. more oxygen to -
D. more water A. reduce the volume

B. imitate the sounds
90. Which of the following is not a part of the
human body? C. enlarge the images
A. Nail D. increase the quality
NARAYAN CHANGDER
B. Knee 96. What do you:The Exhibit and the McGov-
C. Nose ern 4D Theater have in common?
D. None of the above A. They both use special effects.
91. Which of the following organs is located in B. They are both new exhibits at the mu-
chest? seum.
A. Lungs C. They both demonstrate how the body

repairs itself.
B. Kidney
D. They both feature items in display
C. Stomach
cases.
D. Brain
97. This element plays the main role in car-
92. A system of organs responsible for break- rying nerveimpulses and in keeping blood
ing down food and absorbing nutrients. pressure.
Also responsible for disposing of solid
A. Oxygen
waste.
A. Circulatory System B. Hydrogen
B. Respiratory System C. Potassium
C. Digestive System D. Carbon

D. Muscular System 98. The respiratory system takes in oxygen.
Which body system then carries the oxy-
93. The nutrients in food that supply the hu-
gen to the cells for energy?
man body with energy.
A. circulatory
A. carbohydrates
B. digestive
B. fats
C. minerals C. excretory
D. proteins D. reproductive
94. What is the name for the condition when 99. Which two human body systems are most
we cannot see every things? responsible for getting oxygen to cells?
A. deaf people A. digestive and skeletal
B. speech impaired people B. skeletal and circulatory
C. blind people C. circulatory and respiratory
D. illiterate people D. respiratory and digestive

100. Which layer of skin is the layer that we C. small intestine

can see? D. large intestine

A. Epidermis
106. What is a joint?
B. Subcutaneous Fat
A. a place where two muscles come to-
C. Outerdermis gether
D. Dermis B. a place where a bone and a muscle
101. Which shows change as a child grows? come together
A. He/She has no hair. C. a place where two bones come to-

gether
B. He/She plays in the crib.
D. none of above
C. He/She cannot walk alone.
D. He/She becomes bigger and stronger. 107. To which organ system do the esophagus,
liver, pancreas, small intestine, and colon
102. A(n) is a structure made up of differ- belong?
ent kinds of tissue that work together to A. reproductive
perform a specific job.
B. excretory
A. organ system
C. digestive
B. organ
D. endocrine
C. cell
D. none of above 108. Every human grows and changes. This is
called the:
103. Look at the following parts of a specific A. Human Life Cycle
body systemcardiac cells > cardiac tissue >
heart >???Which term belongs in the box B. Human Life
that describes this system? C. Life Cycle
A. circulatory D. Circle of Life
B. endocrine
109. Jack is comparing a horse to a human. He
C. excretory says that he thinks the horse has lungs like
D. respiratory humans. Which is the best evidence for
Jack’s statement?
104. How many food groups are there? A. Horses eat food.
A. 5 B. Horses breathe air.
B. 4 C. Horses have legs.
C. 7 D. Horses have fur.
D. 3
110. Which systems work together?
105. Which organ of the digestive system A. the digestive system and the muscular
mashes food and mixes it with acid? system
A. liver B. the skeletal system and the circulatory
B. stomach system

C. the muscular system and the nervous 116. Each organ system has specific functions
system for the body’s survival. Which body sys-
tem is responsible for carrying oxygen
D. all of the systems work together
from the lungs to the body cells and trans-
porting glucose for energy?
111. Select the odd one out.
A. Immune system
A. Mouth
B. Circulatory system
B. Lungs
C. Respiratory system
NARAYAN CHANGDER
C. Kidney D. Nervous system
D. Heart 117. The shape of a bone is often a clue to its
112. Which organ system takes in oxygen and
releases carbon dioxide? A. color
B. function
A. Chemical system
C. temperature
D. none of above
118. Lana runs hard. She loses her breath.
D. Endocrine system Which organ helps bring more air into her
body?
113. What makes up a tissue?
A. bones
A. a group of organs B. brain
B. a group of different cells C. lungs
C. a group of the same cells D. skeleton
D. several organ systems 119. Where does digestion starts?
A. In the lips
114. Humans have for body temperature,
blood glucose concentrations, electrolyte B. In the mouth
concentrations, pH levels, tendon tension C. In the stomach
and variables. D. Elsewhere.
A. positive feedback mechanisms
120. Your heart is the same size as:
B. set points A. your clenched fist
C. a wide internal range B. a loaf of bread
D. no regulation C. your brain
D. none of above
115. Your skull is part of the system.
121. The muscular system is made of
A. skeletal
A. bones
B. integumentary B. muscles
C. muscular C. tissues
D. none of above D. chemicals

122. Which quadrant does the left kidney be- C. digestive and circulatory
long to? D. respiratory and circulatory

A. Right Upper Quadrant
128. Which organ pumps blood throughout
B. Left Upper Quadrant your body?
C. Right Lower Quadrant A. cell
D. Left Lower Quadrant B. brain
C. tissue
123. What is the arragement of Fulcrum, Load
and effort in class 2? D. heart
A. Effort between Fulcrum and load 129. How many bones do you have when you
B. Load between Fulcrum and effort are born?
C. Fulcrum between load and effort A. 206

B. 300
D. none of above
C. 426
124. The muscles exert forces on the body and D. none of above
enable movement by
130. How many senses do we have?
A. pushing on tendons
A. 3
B. squeezing ligaments
B. 4
C. stimulating the spinal cord
C. 5
D. pulling on bones
D. 6
125. Which two systems work together to
131. The contains the trachea, esophagus,
provide cells with oxygen and remove car-
and large blood vessels such as the aorta
bon dioxide from them?
A. cranial
A. Nervous and Excretory
B. abdominopelvic
B. Nervous and Circulatory
C. dorsal
C. Respiratory and Excretory
D. thoracic
D. Respiratory and Circulatory
132. Which is smallest
126. What are tissues made of? A. Atom
A. Red blood cells B. Electron
B. Cholesterol and other types of lipids. C. Cell
C. Amino acids and nulceotides. D. Molecule
D. Groups of cells that work together and 133. Your large and small intestines are part
perform a function. of this body system.
127. What two body systems take in oxygen A. nervous
and then move it throughout the body? B. digestive
A. nervous and skeletal C. muscular
B. nervous and excretory D. skeletal

134. The nervous system is composed of cells, 140. I AM A PART OF SKELETAL SYSTEM BUT
tissues, and organs. Which is a cell of the NOT APART OF CIRCULATORY AND NER-
nervous system? VOUS SYSTEM .
A. brain A. BONES
B. spinal cord B. NERVES
C. ganglion C. HEART
D. neuron D. MUSCLES
NARAYAN CHANGDER
135. It pumps the blood. 141. Billy told the class which organ of the di-
gestive system removed most of the wa-
A. heart ter from food. To which organ was he
B. brain most likely referring?
C. kidneys A. esophagus
D. skull B. stomach
C. small intestine
136. The muscular organ that pumps blood
through out your body is your D. large intestine
A. diaphragm 142. A way that is not extreme:not too much
B. heart and not too little.
C. veins A. moderation
D. arteries B. scan
C. variety
137. Carbohydrates are made of
D. fiber
A. C H O
143. Bones meet at:
B. C H O N
A. JOINTS
C. C H O N P
B. LIGAMENTS
D. C H O N S
C. RIB CAGE
138. A hierarchy is a type of D. MUSCLES
A. cell division
144. The is a muscular organ that pumps
B. ranking system blood to the body through blood vessels.
C. structure A. vein
D. none of above B. artery
139. This muscle works the hardest in your C. heart
body. D. kidney
A. brain
145. which one of the following words IS a
B. liver part of a leg?
C. biceps A. intestine
D. heart B. jaw

C. shin 151. What percentage of the human body is

D. spine water?

A. 50%
146. Which body system is responsible for reg-
ulating and controlling all other body sys- B. 66%
tems? C. 75%
A. circulatory D. 80%
B. digestive
152. What do white blood cells do for the
C. immune body?
D. nervous A. They keep blood from flowing out of
the body
147. Which choice best describes the function
of the muscular system? B. They make hormones that prevent in-
fections
A. provides elimination of waste products
C. They build new cells for damaged tis-
B. provides absorption of digested food sues
C. provides movement of the body D. They produce molecules that recog-

nize pathogens.
D. provides exchange of gases
153. Which system takes food into the body,
148. Which organ churns your food and adds a breaks down food, and absorbs the di-
digestive juice to the food you eat? gested materials?
A. The salivary glands A. respiratory
B. The stomach
B. circulatory
C. The pancreas
C. digestive
D. The mouth
D. excretory
149. The muscles exert force on the body and
allow movement to the: 154. What does the human hand have that a
paw does not that allows it to pick up ob-
A. press the tendons jects easily?
B. tighten ligaments A. hinge joint
C. stimulate the spinal cord B. opposable thumb
D. pull the bones C. ball and socket joint
150. What part of the brain regulates smooth D. articulation
body movements such as posture and bal-
ance? 155. Which is an example of a hinge joing?
A. Cerebellum A. Elbow
B. Brain stem and hypothalamus B. Shoulder
C. Cerebrum C. Hip
D. Cranium D. Wrist

156. The thoracic cavity contains 162. Nourishment; something needed for life
A. the esophagus, lungs, heart and major and growth.
blood vessels A. systems
B. the large and small intestines B. nutrition
C. bladder and kidneys C. vaccinations
D. reproductive organs D. tissues
NARAYAN CHANGDER
157. In which type of blood vessel is blood 163. Which system is the stomach in?
pressure normally monitored?
A. respiratory
A. capillaries
B. digestive
B. arteries
C. nervous
C. veins
D. cilia D. none of above
158. What is the job of muscles? 164. what is proprioception

A. to make bones move A. your ability to hear in space
B. to show how strong you are B. your ability to track your limbs in space
C. to protect internal organs
C. your ability to detect light in space
D. none of above
D. your ability to tase food in space
159. Which is the largest organ of the body?
A. Intestines 165. Bones meet at ?
B. Heart A. joints
C. Skin B. organs
D. Liver C. tissues
160. Which connective tissue contains a gel- D. cells

like matrix and is found in the nose, ear, 166. Which system includes the brain, spinal
and at the end of bones. cord, eyes, ears, and skin?
A. Bone
A. Muscular
B. Cartilage
B. Nervous
C. Blood
C. Respiratory
D. Adipose
D. Skeletal
161. Which quadrant does the liver belong
to? 167. What is the function of nucleic acids?
A. Right Upper Quadrant A. store genetic information
B. Left and Right Upper Quadrant B. store energy (long-term)
C. Right and Left Lower Quadrant C. store energy (short-term)
D. Left Lower Quadrant D. build skin, hair, nails, muscles

168. Where is the femoral region located? 173. Bone that is hard and dense but has sev-
eral small holes in it is called:
A. The thigh
A. compact

B. Lumbar region
B. spongy
C. Orbital
C. marrow
D. The chest
D. growth plate
169. Which of the following is not a body 174. Which is the strongest base?
part/organ on the human body?
A. ph of 1
A. Quilt B. ph of 4
B. Neck C. ph of 7
C. Head D. ph of 9
D. Arm 175. The maintenance of an organism’s inter-
nal environment is called:
170. What are macromolecules?
A. compensating
A. Substances that form from joining
B. homeostasis
many small molecules together.
C. balancing
B. Inorganic, non-soluble substances
made of ionic bonds. D. routine
C. Substances that are found only in your 176. The humerus meets the radius and ulna
body’s skeletal system. at the
D. Substances that come together to A. elbow joint
form different kinds of rocks. B. knee joint
C. ankle joint
171. All sense organs are connected to:
D. shoulder joint
A. Eyes
177. It helps you to bend your legs.
B. Legs
A. ankle
C. Brain
B. knee
D. none of above
C. heel
172. The author wrote this article most likely D. none of above
to -
178. The following is an example of which two
A. encourage readers to visit more muse- systems working together:”The small in-
ums testine absorbs nutrients from our food
B. tell about the functions of the human and they are carried through the blood to
body the cells. “
A. Digestive and Circulatory
C. inform readers about a unique mu-
seum B. Digestive and Respiratory
D. compare the different types of mu- C. Digestive and Skeletal
seum exhibits D. Digestive and Nervous

179. Which of the following organs is not 185. What type of cells are responsible for car-
present in our body in pair? rying oxygen to the cells of the body?
A. Ear A. White blood cells
B. Tongue B. Nerve cells
C. Hand
C. Lung cells
D. Kidney
D. Red blood cells
NARAYAN CHANGDER
180. Why is the blood that flows from the
lungs to the heart bright red? 186. WHICH IS THE SMALLEST BONE IN THE
BODY?
A. it has oxygen in it
B. it has carbon dioxide in it A. FEMUR
C. it has wastes in it B. BACK BONE

D. it has food coloring in it C. STAPEUS
181. What is the human body’s biggest or- D. RIBCAGE

gan?
187. Which of the statements is not true about
A. liver compounds?
B. brain
A. They are substances made of 2 or
C. skin more elements
D. none of above B. They can be made by binding elements
182. From simplest to most complicated, how together in 2 different ways
are multicellular organisms organized? C. Sodium bicarbonate is an example of a
A. organ system, organ, cell, tissue compound
B. organ, tissue, cell, organ system D. They are the basic units that make up
C. tissue, cell, organ system, organ chemicals
D. cell, tissue, organ, organ system 188. WHICH IS THE LAGEST GLAND IN THE HU-
MAN BODY?
183. Which joint in the body is a hinge joint?
A. neck A. PANCREAS
B. knee B. LIVER
C. hip C. KIDNEYS
D. wrist D. PARATHYROID GLAND
184. What is an important part of the diges-
189. Near the surface
tive system?
A. Medial
A. Heart
B. Lungs B. Lateral
C. Stomach C. Proximal
D. Kidneys D. Superficial

190. The article is mainly about - 195. What hinge joint do you use when you
throw a ball?
A. why it is important to understand the

human body A. knee
B. why it is necessary to eat right and ex- B. shoulder
ercise C. elbow
C. how the Health Museum’s special ef- D. toes
fects work
D. what visitors can see at the Health Mu- 196. The liver is mostly located within the
seum A. RUQ
191. Which of these organs is not part of the B. RLQ

respiratory system? C. LLQ
A. Diaphram D. LUQ
B. Nose
197. The hinge joint moves
C. Mouth
A. in two directions
D. Esophagus
B. up and down; forward and back
192. The stomach, liver, intestines, and pan- C. forward and back; all around
creas are all organs in the same body sys-
D. in one direction
tem. What is the main function of the
stomach? 198. how many cells are in the human body?
A. Breaking down food nutrients A. 500
B. Pumping blood through the body B. 2, 000
C. Controlling muscle movement C. 600
D. Fighting the body’s diseases D. millions
193. The pelvic cavity contains 199. The protects your brain.
A. the heart and major blood vessels A. FEMUR
B. the reproductive organs B. BACK BONE
C. large and small intestines C. RIB CAGE
D. none of above D. SKULL
194. What is it about the human skeleton that 200. Part of the central nervous system that
allows it to bend? controls most functions in the body
A. it has muscles A. sensory organs
B. it is articulated, or has joints B. heart
C. it has an opposable thumb C. brain
D. none of above D. none of above

201. What body system consists of the A. excretory

heart? B. reproductive
A. Circulatory C. respiratory
B. Kidney D. skeletal
C. Respiratory
207. It controls your body and helps you
D. DIgestive think.
NARAYAN CHANGDER
202. Which system is the “frame that your A. hands
body hangs on”? B. skeleton
A. skeletal system C. brain
B. muscular system D. muscles
C. digestive system
208. Fill in the blanks:”The system allows
D. none of above us to move around, but the system con-
203. There is no nitrogen in a trols our movement. “
A. DNA A. Skeletal, Nervous
B. proteins B. Nervous, Skeletal
C. water C. Muscular, Skeletal
D. nucleic acids D. Nervous, Muscular
204. What happens during a chemical reac- 209. Which system is responsible for remov-
tion? ing waste?
A. The state of matter of a substance A. nervous

changes B. digestive
B. Bonds are broken and new bonds form C. muscular
D. circulatory
C. The chemical structure of a substance
stays the same 210. Nerve Impulses are transmitted along
structures of a neuron as an action poten-
D. Temperature remains the same tial. Which part of a neuron receives the
205. Which of these is not a function of stimulation of these impulses?
bones? A. myelin sheaths
A. Provide Protection B. dendrites
B. Give Your Body Shape C. nodes of Ranvier
C. Send Messages to Your Brain D. axons
D. Movement 211. When athletes begin to exercise, their
206. The body takes in nutrients from food heart rates and respiration rates increase.
through digestion. Which system works At what level of organization does the hu-
with the digestive system to rid the body man body coordinate these functions?
of waste left over from the food? A. at the tissue level

B. at the organ level 217. We have types of muscles in our

C. at the system level body.

D. at the cellular level A. 7
B. 6
212. Blood is produced in the red marrow of
C. 3
the bones. Which system is this?
D. 4
A. Cardiovascular system
B. Skeletal system 218. This system fights pathogens (germs)
and produces and stores white blood
C. Digestive system
cells.
D. Lymphatic system
A. lymphatic
213. What is the primary function of skin B. muscular
cells?
C. endocrine
A. to deliver messages to the brain
D. integumentary
B. to generate movement of muscles
219. The process by which food is broken
C. to provide a physical barrier to the down so it can be used by the body
body
A. digestion
D. to produce carbohydrates for energy
B. body system
214. Which system in your body has the job of C. repel
moving your body?
D. attract
A. The respiratory system
B. The nervous system 220. The right elbow is distal to the
C. The muscular system A. left elbow

B. right shoulder
D. The digestive system
C. the digits of the right hand
215. Gertrude B. Elion is best known for:
D. the carpels of the right hand
A. finding ways to treat many serious dis-
eases 221. What is our hand is for?
B. her work in chemistry A. to breath and smell
C. her work in biology B. flex and reach objects.
D. trying to understand how the human C. catch and hold things
body works D. none of above
216. The frontal plane separates the body into 222. It moves food from the mouth to the
stomach
A. anterior and posterior A. oesophagus
B. medial and lateral B. stomach
C. proximal and distal C. small intestine
D. cranial and caudal D. none of above

223. Which system breaks down the food you C. nervous system
eat so your body will have energy?
D. none of above
A. digestive system
B. skeletal system 229. Our 5 senses are , , , ,
and
C. nervous system
A. taste, touch, smell, listen and see
D. none of above
B. touch, walk, carry, eat and listen
224. What part of the body receives informa-
NARAYAN CHANGDER
tion from the senses? C. run, swim, eat, play and drink
A. heart D. eye, ear, tongue, nose and hands
B. brain
230. Which is not true according to its func-
C. lungs tions?
D. stomach A. Our nose is to hold our things.
225. to convert food particles into simpler B. Our eyes is to watch everything around
molecules that can be absorbed into the us.
bloodstream and used by the body for en-
ergy C. We can bend using our knee.
A. circulatory D. none of above

B. skeletal
231. What do you call the part of your face
C. digestive which you can see between your nose and
D. none of above your ears.
A. mouth
226. They are structures that supports the
body and protects organs. B. cheek
A. skull C. forehead
B. bones D. none of above
C. skin
D. muscles 232. Which organ is made mostly of muscle?
A. Heart
227. Where in the body are most of the iron
located? B. Lungs
A. blood C. Hair
B. bones D. Nails
C. teeth
233. What is the longest bone in your body?
D. muscles
A. breastbone
228. This system includes the heart, blood ves-
sels, veins, arteries B. spine
A. respiratory system C. humerus
B. circulatory system D. femur

234. What two joints work in a similar way? 240. The primary purpose the body uses
A. Shoulder & finger monosaccharides (sugars) for is?

B. Wrist & ankle A. Building muscles
C. Hip & knee B. Helping the Immune System
D. Neck & knee C. Immediate Energy

D. Generating Heat
235. When muscles contract, what two land-
marks are brought closer together? 241. What is the main job of the digestive sys-
A. M lines tem?
B. Z lines A. break down foods into nutrients that

can be used by the body
C. L lines
B. take in oxygen and exhale waste like
D. S lines caron dioxide
236. Which system helps you respond to the C. pump blood throughout the body
environment? D. none of above
A. circulatory
242. What is the main function of the respira-
B. nervous tory system?
C. muscular A. take in oxygen and exhale waste like
D. reproductive carbon dioxide
237. What types of joints help the hinge joints B. move nutrients throughout the body
move during daily activities? C. take in carbon dioxide and exhale oxy-
A. Gliding gen
B. Ball & Socket D. none of above
C. Pivot 243. Food is broken down to supply energy for

D. none of above your body in the
A. digestive system
238. A young humans who is aged 2-12 years
old is called: B. nervous system
A. Teenager C. excretory system
B. Adult D. skeletal system
C. Grandparent 244. Which of the following descriptions are

D. Children involved in negative feedback?
A. deviation from a set point
239. Which is the topmost part of the human
body. B. causes changes to compensate for de-
viation in order to maintain homeostasis
A. trunk
B. limbs C. constantly monitors conditions
C. head D. All of these are involved in negative
D. none of above feedback

245. we use levers to 251. Neck Area

A. move heavy objects A. Cephalic
B. move muscle B. Calcaneal
C. support the skeleton C. Cervical
D. none of above D. Popliteal
246. The abdominal cavity does NOT contain 252. A series of steps designed to help you
solve problems and answer questions is
NARAYAN CHANGDER
which of the following
A. liver A. the scientific method
B. results
B. pancreas
C. observations
C. heart
D. the two step
D. spleen
253. What is the one organ that controls all of
247. The digestive system includes the stom- the systems of the body?
ach. What level is the stomach?
A. heart
A. organ
B. brain
B. tissue
C. lungs
C. cell
D. blood
D. organism
254. Which body system sends electrical sig-
248. the function of eye muscle is ? nals to all other body systems?
A. control size of iris A. circulatory system
B. control size of pupil B. nervous system
C. control eyelid opening C. digestive system
D. none of above D. skeletal system
249. Do you count your teeth as bones? 255. What is the Circulatory System’s main
functions?
A. Yes
A. Produces Oxygen
B. No
B. expelling waste
C. Maybe C. Transportation of nutrients and oxygen
D. Not sure to cells and waste from cells
250. Which system provides the most protec- D. Converting energy out of food
tion for the internal organs of the human 256. The helps you choose healthful foods
body? to eat.
A. circulatory A. Food Pyramid
B. endocrine B. Menu
C. muscular C. Books
D. skeletal D. Recipes

257. Where do you wear your bracelet? 262. Vegetable oils, such as corn oil, belong
A. nose to which general class of organic sub-
stances?

B. wrist
A. lipids
C. neck
B. proteins
D. waist
C. carbohydrates
258. gives the body its form, provides protec- D. salts
tion of vital organs and works with mus-
cled to produce movement 263. This organ pumps blood around the
A. muscle body.
B. stomach A. Lung
C. skeleton B. Heart
D. none of above C. Brain

D. Kidney
259. How is the thumb different from the
other fingers? 264. At recess, children run and play. Which
A. The thumb has more joints than the body parts hold them up and help them
other fingers. move?
B. The thumb has only two joints but the A. heart and lungs
other fingers have three. B. bones and heart
C. The thumb is articulated but the other C. stomach and brain
fingers are not. D. muscles and bones
D. none of above
265. Which of the following is not a sense or-
260. Which of the following characteristics of gan?
the cow is different from the parame- A. Ear
cium?
B. Hair
A. the cow requires energy to survive
C. Nose
B. the cow consumes oxygen during cell
respiration D. Toungue
C. the cow’s hereditary traits are con- 266. How does skin protect the body from
trolled by DNA pathogens?
D. the cow is composed of a large number A. It transfers pathogens to lymph and
of cells blood plasma
261. Which organ is linked to the windpipe? B. It traps pathogens in oil and sweat pro-
duced by glands.
A. heart
C. It produces white blood cells that rec-
B. lungs ognize and eat pathogens
C. stomach D. It has hairs that sweep pathogens
D. brain away from the body.

267. What rhythm is disturbed while in space 273. The heart, blood vessels, kidneys, and
A. circadian bladder working together are BEST de-
scribed as
B. osteostenoic
A. a cell
C. apendicitis
B. a tissue
D. pneumonoultramicroscopicsilicovol-
C. an organism
canoconiosis
D. a system
NARAYAN CHANGDER
268. How many bones does the human skele-
ton have? 274. Towards the surface of the body
A. 307 A. proximal
B. 308 B. superficial
C. 206 C. distal
D. 176 D. deep
269. Legs are comprised of which of the fol- 275. What are the three main body parts?
lowing? A. head, shoulder, legs
A. Feet B. head, trunk, limbs
B. Calves C. head, trunk, legs
C. Tights D. none of above
D. All options 276. Food is digested to the molecular level,
absorbed, and then carried to the cells.
270. Which is the smallest level of organiza-
The dissolved waste molecules produced
tion in the human body?
by the cells are removed primarily from
A. organ the blood by the
B. organ system A. skin
C. cell B. lungs
D. tissue C. kidneys
271. Identify which statement is NOT true. D. large intestine
A. Tissues are made from cells. 277. Name the connective tissue that has a liq-
uid matrix called plasma to transport ma-
B. Organs are made from tissue.
terial within the blood vessels
C. Tissues are made from organs.
A. blood
D. Organ systems are made from organs
B. carilage
272. The body’s largest organ is C. simple squamous
A. skin D. elastic
B. the liver 278. When you get a sunburn, you are burning
C. the lungs which layer of your skin?
D. none of above A. dermis

B. epidermis B. Iron
C. subcutaneous layer C. Calcium

D. none of above D. Phosphorus
279. I transport blood, oxygen, and nutrients 285. A group of similar cells that perform a
through out the body specific function.
A. Muscular System A. Cells
B. Nervous System B. Tissues
C. Digestive System C. Organ
D. Circulatory System D. Cell Differentiation
280. What makes up most of a human skele- 286. The nose, mouth, and diaphragm are
ton? parts of which body system?
A. Hair A. digestive
B. Skin B. muscular
C. Muscles C. circulatory
D. Bones D. respiratory
281. The human skeleton has bones. 287. The heart is the major organ of the circu-
A. 26 latory system. Which part of the body is
responsible for delivering de-oxygenated
B. 1478 blood to the heart?
C. 650 A. arteries
D. 206 B. capillaries
282. What are the 4 senses we talked about C. valves
A. touch, taste, smell, hearing D. veins
B. taste, touch, sound, light 288. It helps us to bend our arm.
C. smell, taste, sight, touch A. fingers
D. north, east, south, west B. elbow
283. Mechanism of inhale and exhale air refer C. hands
to process of D. none of above
A. Gas Exchange
289. are attached to and begin and con-
B. Respiration trol movement.
C. Breathing A. bones are attached to joints
D. Transport B. joints are attached to muscles
284. This element is not from “big 7” ele- C. eyes are attached to the orbital socket
ments list:
A. Carbon D. muscles are attached to bones

290. Process diffusion of oxygen oxidises glu- 296. What are some major parts of the diges-
cose into Carbon dioxide known as tive system?
A. Cellular respiration A. kidneys, liver, bladder, and skin
B. Gas diffusion B. brain, spinal cord, and nerves
C. Oxyhaemoglobin C. mouth, stomach, large intestine, small
intestine
D. Exhalation
D. heart, arteries, and veins
NARAYAN CHANGDER
291. The stomach and intestines are organs of
the body system which 297. Tissues working together to perform spe-
cialized functions are called
A. pumpsblood
A. an organ
B. digests food
B. an organism
C. processes information
C. a population
D. stores waste
D. a cell
292. To keep our bones healthy, we should
298. How do muscles and bones work to-
gether to create body movement?
A. eat lots of candy
A. the muscles pull on the bones
B. drink soda
B. the muscles protect the bones
C. sleep
C. muscles grow at the same rate as
D. exercise. bones
293. It processes the food you eat. D. muscles send electrical impulses to
bones
A. brain
B. teeth 299. Which organ system does NOT assist
with walking?
C. esophagus
A. skeletal system
D. stomach
B. muscular system
294. A muscular organ that pumps blood C. nervous system
throughout the body
D. excretory system
A. lungs
300. Bones support the body. What pulls and
B. liver
pushes on bones to move them?
C. heart
A. Heart
D. none of above
B. Nerves
295. What is the skeletal system made of? C. Muscles
A. bones D. Skins
B. skin 301. What is your body’s process of maintain-
C. hair ing balanced conditions?
D. muscles A. photosyntheis

B. homeostasis 307. How dose the brain work?

C. circulation A. The brain consists the ceredrum

D. regulation B. It dose not work
C. It thinks for stuff
302. tissue carries messages between the
brain and body. D. Your brain thinks
A. Muscle 308. A student practicing for the outdoor track
B. Connective team begins to sweat. To what stimulus is
the body responding?
C. Nervous
A. an increase in heart rate
D. none of above
B. an increase in body temperature
303. A measurement of how much matter is in C. an increase in oxygen demand
an object
D. an increase in breathing rate
A. mass
309. Most of the digestive system is contained
B. repel within the cavity
C. cell A. thoracic
D. digestion B. dorsal
304. Skeletal, cardiac, and smooth C. vertebral
A. Major organs of the circulatory system D. ventral
310. Carbon dioxide is considered a

B. Major organ of the respiratory system A. food
B. waste
C. Major organs of the digestive system
C. energy
D. 3 main kinds of muscles in the muscu-
lar system D. fun party favor
311. In a clinical trial the fake medicine is

305. Which of these is the fundamental unit of
known as the
life?
A. Medication
A. system
B. Placebo
B. organ
C. Expiriment
C. tissue
D. Control
D. cell
312. How many chambers of the heart are
306. The part of a tooth you can see is the there
A. crown A. 1
B. dentin B. 6
C. root C. 5
D. none of above D. 4

313. What are the three main functions of B. Fructose

your skeleton? C. Flat
A. Movement, Protection and Balance D. Involuntary
B. Movement, Protection and Support
319. Which of the following is a type of a
C. Protection, Coordination and Balance
joint?
D. Hop, Skip and Jump
A. ball and socket
NARAYAN CHANGDER
314. An inference is based on: B. hinge
A. both scientific observations and C. gliding
known facts
D. all of the above
B. known facts
320. How do skeletal muscles contract?
C. scientific observations
D. a rumor you started in the bathroom A. Muscles contract after receiving mes-
sage from the brain through nerves. The
315. What part of the brain controls thought, filaments slide past each other and cause
imagination, memory, speech, emotion the fiber to shorten an contract.
and senses? B. The push and pull of cartilage and tis-
A. Cerebellum sue
B. Brain Stem and Hypothalamus C. They are regulated by the negative
C. Cerebrum feedback system.
D. Crainium D. none of above
316. What stage in the human life cycle lasts 321. organs that collect information through
the longest? eyes, ears, nose and skin from the envi-
ronment and transmit it to the brain
A. Childhood
A. skeleton
B. Infant stage
B. skin
C. Adult stage
C. sensory organs
D. none of above
D. none of above
317. A gastroenterologist is a doctor who
treats problems of the esophagus, stom- 322. Wearing your seat belt, safety helmets,
ach, and intestines. Which organ system and following safety rules are examples
is cared for by this type of doctor? of protecting what body system?
A. circulatory system A. Endocrine System
B. muscular system B. Urinary system
C. digestive system C. Nervous System
D. nervous system D. none of above
318. muscles do not require the brain to 323. In most animals, combinations of various
send a message in order to move. tissues make up functional units called
A. Voluntary A. epithelial cells

B. organs 329. Which organ does most of the processing

C. organ systems of nutrients in the human body?

A. The kidneys
D. populations
B. The small intestine
324. Which two body systems work together
C. The pancreas
to break down food and get rid of
wastes? D. The large intestine
A. digestive and excretory 330. What part of your body acts at the pivot
B. digestive and circulatory points to levers?
C. excretory and respiratory A. joints

B. muscles
D. nervous and digestive
C. weights
325. Our both hands have fingers?
D. neck
A. 5
331. The human body is made of:
B. 10
A. Rocks
C. 2
B. Liquids
D. 8
C. Cells
326. In the digestion lab, the size of the chunks D. Solid matter
of food was the variable
332. Where in the cell is DNA stored?
A. dependent
A. Nucleus
B. independent
B. Mitochondria
C. constant
C. Cytoplasm
D. none of above
D. Chloroplast
327. A system of organs responsible for cir-
333. The nutrients in digested food are ab-
culating blood and oxygen through the
sorbed into the bloodstream in which of
body.
the following organs?
A. Circulatory System
A. Heart
B. Respiratory System
B. LIver
C. Digestive System C. Intestines
D. Muscular System D. Lungs
328. Which is an example of a ball-and-socket 334. The smallest unit of life that can carry out
joint? all the jobs of living things
A. Wrist A. cell
B. Hip B. organ
C. Knee C. mass
D. Elbow D. friction

335. Arms and legs form the C. endocrine system

A. Limbs D. reproductive system
B. Upper body
341. The respiratory system’s function/job is
C. Lower body
to get out our bodies and away from
D. Body our cells.
336. How many bones do babies have? A. Air
NARAYAN CHANGDER
A. Over 300 B. Carbon Dioxide
B. Over 600 C. Oxygen
C. 206 D. Food
D. 260
342. Different kinds of the same general
337. What is the tube that goes from your thing.
mouth to your stomach?
A. variety
A. esophagus
B. moderation
B. vein
C. lung C. fiber
D. artery D. scan
338. What part of the brain controls automatic 343. A muscle that helps your lungs breathe in
processes such as breathing and out
A. Cerebellum A. nostrils
B. Brain stem and Hypothalamus B. respiratory
C. Cerebrum
C. lungs
D. Cranium
D. diaphragm
339. In the human body, there are several dif-
ferent body systems. Each system is made 344. Bones functions include producing
up of organs that work together to per- A. Making calcium
form a certain function, such as digestion.
What organ is a part of the system that B. Other bones
helps the body move? C. blood cells
A. muscle
D. none of above
B. eye
C. stomach 345. The structure of most human cells in-
cludes a that acts like a border guard.
D. liver
A. nucleus
340. Which provides physical protection of the
human body’s internal organs? B. cytoplasm
A. skeletal system C. cell membrane
B. immune system D. none of above

346. Which is not a job of your skeletal sys- 352. A push or pull that can make an object
tem? move

A. to store calcium A. force
B. to support B. mass
C. to store glucose C. cell
D. none of above D. organ
347. The function of a mitochondrion is to be 353. (Dorsal) Toward the back

the A. Anterior
A. garbage can of the cell B. Medial
B. power house of the cell C. Lateral
C. the genetic storage unit of the cell D. Posterior
D. none of above
354. When blood is used by the body it must
348. The smallest units or parts of living pass through which of the following or-
things; the body’s building blocks. gans before it is pumped back out to the
A. cells body?
B. organs A. Lungs
C. tissues B. Brain
D. system C. Stomach
D. Skin
349. How much do fingernails grow per
month? 355. Parts of the circulatory system:
A. 0.75 mm A. lungs, heart, small and large intestine
B. 1.5mm B. lungs, heart and small intestine
C. 3mm C. Heart and blood vessels
D. none of above D. Blood vessel, Blood, Heart, Heart
valves,
350. A return to health from a sickness or in-
jury. 356. Which organ of the digestive system ab-
A. recovery sorbs nutrients from digested food?
B. network A. large intestine
C. calories B. small intestine
D. windpipe C. pancreas
D. liver
351. How many bones does your wrist have?
A. 2 357. In the heart there is a group of special-
ized cells that regulates the frequency of
B. 4 the heartbeat. During strenuous exercise,
C. 6 the group of cells will MOST likely
D. 13 A. cause the arteries to expand

B. decrease the heart rate 363. Which example shows a chemical change
to food during digestion?
C. increase the heart rate
A. teeth chewing food
D. send fewer signals
B. enzymes breaking down food
358. How many body hairs does the average C. food moving through the intestines
adult have
D. food churning in the stomach
A. 500
364. The human brain is responsible for which
NARAYAN CHANGDER
B. 500, 00 of the following functions?
C. 5, 000 A. Fighting the body’s diseases
D. 5, 000, 000 B. Breaking down food nutrients
C. Controlling muscle movement
359. Which two human body systems work
D. Pumping blood through the body
closely together to distribute nutrients
from food throughout the body? 365. What organ system does the brain belong
A. muscular and skeletal to?
A. Circulatory
B. digestive and circulatory
B. Respiratory
C. circulatory and respiratory
C. Nervous
D. cardiovascular and digestive
D. none of above
360. We enjoy food by its: 366. What do healthy foods provide for the
A. taste only body?
B. smell only A. Calories
B. Sugars
C. smell and colour
C. Nutrients
D. taste and smell
D. Oils
361. Building blocks of polymers.
367. What connective tissue covers the ends
A. monomer of long bones and prevents two bones
from rubbing together?
B. polypeptide
A. fat
C. monosaccharide
B. tendon
D. glycerol
C. ligament
362. The are the main organs of the respi- D. cartilage
ratory system.
368. Two examples of carbohydrates are
A. veins
A. fatty acids and glycerol
B. lungs B. fats and waxes
C. arteries C. sugars and starches
D. kidneys D. amino acids and alcohol

369. Bones, ligaments, and cartilage form the C. Phalanges

system.
D. Vertebrae

A. skeletal
B. muscular 375. Rakesh could smell perfume sprayed in
his room. Which sense organ helps him in
C. respiratory
smelling?
D. none of above
A. Ears.
370. If a nerve cell stopped functioning, the B. Nose.
cell would
C. Tongue.
A. start producing oxygen
B. begin dividing into more cells D. Skin.
C. become a different type of cell 376. how many systems are there?
D. stop sending signals to the brain A. 5
371. which part send the message to all parts B. 10
of our body
C. 15
A. Lungs
D. 11
B. Heart
C. Brain 377. The is the body system that breaks
D. Eyes food down so that it can be used by the
body.
372. Any state in which the internal balance of
A. circulatory system
the body becomes disturbed is called
A. health B. digestive system
B. disease C. respiratory system
C. homeostasis D. skeletal system
D. symptoms
378. Which system moves body parts?
373. A disorder is associated with certain A. muscular
flaws in the human respiratory system.
Which is most likely a typical symptom of B. skeletal
this disorder? C. digestive
A. poor vision
D. respiratory
B. difficulty breathing
C. reduced muscle mass 379. Which of the following organ of body is
protected by skull?
D. increased saliva production
A. Stomach
374. What is the biggest bone in your body
called? B. Lungs
A. Femur C. Brain
B. Humeras D. Heart

380. What is the charge of an electron? C. Amino acids

A. +1 D. Ionic bonds
B. -1
386. Which two systems must be included in
C. 0 a model explaining why a hand pulls back
D. none of above suddenly from a hot flame?
A. nervous and digestive
381. The major organ of this system is the
NARAYAN CHANGDER
brain B. nervous and muscular
A. Circulatory System C. muscular and respiratory
B. Digestive System D. digestive and respiratory
C. Nervous System
387. The brain is located in the
D. Immune System
A. vertebral canal
382. What system breaks food down into en-
B. cranial cavity
ergy for the body?
C. mediastinum
A. Stomach
B. Digestive System D. umbilical region
C. Respiratory system 388. which part of the human body provides

D. Lungs structure for the body
A. muscular system
383. These body parts help you digest your
food: B. skeletal system
A. Nose and Lungs C. nervous system
B. Teeth and Stomach D. ???????????????/
C. Bones and Muscles
389. Which system acts as a barrier against
D. Ear and Mouth infection and UV radiation and helps regu-
late body temperature?
384. Which of the following are features of
the alveoli that adapt them to gas ex- A. integumentary
change? I. High surface areaII. Thin walls B. muscular
III. Dry surfaces
C. digestive
A. I and II only
D. cardiovascular
B. I only
C. II and III 390. Which of the following is responsible for
D. I, II, and III regulating our body temperature?
A. skin
385. What are the building blocks of pro-
teins? B. tongue
A. Nucleotides C. head
B. Monosaccharides D. none of above

391. Which system eliminates waste products C. They increase or decrease the speed
and helps maintain homeostasis? of a process taking place inside them.

A. urinary D. none of above
B. respiratory 397. What is chris hadfeild’s favourite food in
C. cardiovascular space
D. digestive A. ice cream
392. To pump blood through the body, the B. corned beef with tabasco sauce
heart must overcome the force of grav- C. shrimp cocktail with horseraddish
ity. Which body position would require the sauce
LEAST work from the heart? D. anything spicy
A. sitting
398. Your thumb is part of your
B. standing
A. head
C. kneeling
B. leg
D. lying down
C. hand
393. Which quadrant does the colon belong
D. none of above
to?
A. Right Upper Quadrant 399. In humans, digestion begins in the mouth.
The complete process of digestion occurs
B. All of the quadrants
with the help of many different parts of
C. None of the quadrants the body. Which term BEST identifies the
D. Left Lower Quadrant parts of the body that carry out the func-
tion of digestion?
394. Which word tells how HEAVY you are?
A. an organ
A. weight
B. an organism
B. height
C. a system
C. strength
D. a tissue
D. size
400. These body parts help your body take in
395. Which system includes the heart and air:
blood vessels?
A. Teeth and Stomach
A. respiratory
B. Nose and Lungs
B. circulatory
C. Bones and Muscles
C. nervous
D. none of above
D. skeletal
401. Where does oxygen enter your body?
396. How do hormones alter the activities of
cells? A. Mouth and eyes
A. The release into the bloodstream B. Eyes and ears
B. They send messages to the brain and C. Mouth and nose

body D. Only nose

402. Which quadrant does the gallbladder be- 408. Which quadrant does the pancreas belong
long to? to?
A. Right Upper Quadrant A. All Quadrants
B. Left Upper Quadrant B. All Left Quadrants
C. Right Lower Quadrant C. All Right Quadrants
D. Left Lower Quadrant D. All Upper Quadrants
NARAYAN CHANGDER
403. What is the most common blood type? 409. circulatory system does
A. AB- A. digest food

B. provide structure
B. B-
C. pump blood throughout the body
C. O+
D. does nothing
D. none of above
410. How does the circulatory system work
404. This system includes the spinal cord, with the digestive system?
brain and nerves
A. Blood is used to build muscle strength.
A. Nervous System
B. Digestive System B. Food is broken down in the blood-
C. Circulatory System stream
D. none of above C. Blood carries nutrients throughout the
body.
405. The sound from the fire alarm tells you D. Food waste is filtered by the heart and
to blood vessels.
A. keep close from the fire
411. Which organ stores waste produced by
B. keep away from the fire the kidneys?
C. keep away from teachers and friends A. pancreas
D. run and shout as crazy B. gall bladder
C. bladder
406. Your collarbone is also called the
D. large intestine
A. femur
B. clavicle 412. Which quadrant does the ureter belong
to?
C. vertebrae
A. Both upper quadrants
D. radius and ulna
B. Both right quadrants
407. Which system are the lungs in? C. Both left quadrants
A. respiratory D. Both lower quadrants
B. digestive
413. which bones protect your lungs, heart
C. excretory and liver?
D. none of above A. ribcage

B. thorax 419. A mouse’s rate of carbon dioxide output

C. vertebrae increased. Which of the following most
likely happened?

D. none of above
A. the mouse went to sleep
414. This system supports and protects vital B. the mouse ate some food
organs, stores minerals, and produces red C. the mouse started running
blood cells.
D. the mouse detected an odor
A. skeletal
420. What does the Rib cage do?
B. muscular
A. Protects your lungs
C. cardiovascular
B. Do nothing
D. nervous C. It’s protects your middle
415. What two substances are needed for D. It dose not help
muscles to contract?
421. Which is the strongest acid?
A. calcium and potassium A. ph of 1
B. calcium and carbon B. ph of 4
C. calcium and phosphorus C. ph of 7
D. calcium and sodium D. ph of 9
416. HOW MANY BONES ARE THERE IN HU- 422. Which system carries needed materials
MAN BODY? to the body cells and carries wastes away
from the body cells?
A. 312
A. Circulatory
B. 554
B. Digestive
C. 206
C. Nervous
D. 336 D. Excretory
417. Which part of the body protects organs, 423. Which of the following is the sense or-
provides support, and forms blood cells? gan?
A. The brain A. Hair
B. The heart B. Tail
C. The liver C. Nail
D. The skeleton D. Eye
424. Heart cells have fibers that slide up and
418. Which system is made of the smooth,
down and cause contractions. Which types
skeletal, and cardiac muscles?
of specialized cells can contract?
A. skeletal A. bone cells
B. muscular B. nerve cells
C. nervous C. muscle cells
D. endocrine D. white blood cells

425. The smallest units of life in plants are A. cells, tissues, organs, organ systems,
A. tissues organism
B. tissues, cells, organs, organ systems,
B. cells
organism
C. organs
C. cells, tissues, organs systems, organs,
D. organ system organisms
D. none of above
426. Which one of the following systems
NARAYAN CHANGDER
DO NOT absorb nutrients or get rid of 431. What does the muscular system do?
wastes?
A. Protect organs
A. Respiratory System B. Movement and heat
B. Digestive System C. Keeping the body stable
C. Nervous System D. Remove waste
D. Circulatory System 432. Which system provides shape and sup-
port, enables you to move, protects your
427. Contagious diseases spread from one per-
internal organs, and stores minerals?
son to another by direct or indirect contact,
this is also known as disease. A. skeletal
A. communicable B. muscular
B. old C. digestive
D. nervous
C. tough
D. beneficial 433. The ball and socket joint moves
A. in one direction
428. In the digestion lab, the type of food was
B. in two directions
the variable
C. up and down; forward and back
A. dependent
D. up and down; forward and back; all
B. independent around
C. constant
434. When tissues come together, they form
D. none of above
429. Lungs, and diaphragm A. cells
A. Major organs of the circulatory system B. atoms

C. organs
B. Major organ of the respiratory system D. systems
435. Which involves the greatest variety of
C. Major organs of the digestive system cell types?
D. 3 main kinds of muscles in the muscu- A. a tissue
lar system B. an organ
430. The correct order of organization in the C. an organ system
human body is D. an organism

436. Which of the following systems is the A. joint

largest human organ that protects the
B. bone
body, regulates body temperature, and

plays a role in sensory perception. C. tendon
A. Nervous system D. none of above
B. Endocrine system
442. What does the digestive system do?
C. Integumentary system
A. gets ride of the waste in our body that
D. Skeletal system it sees as poison
437. How many toes and fingers are on each B. moves blood throughout the body
foot/hand?
C. breaks down food so we can be
A. Ten healthy
B. Five D. controls the muscles in our body by
C. Four making them work together
D. Two
443. I have many jobs. I make bile to help your
438. Our is to carry our weight and sup- stomach break down food. I also store nu-
port the body. trients your body needs. I also make anti-
bodies to help you fight disease. What am
A. eyes
I?
B. knee
A. liver
C. feet
B. kidneys
D. none of above
C. stomach
439. How many hairs are there on the human
scalp? D. lungs
A. 90, 000 - 150, 000 444. I take and absorb the nutrients that your
B. 150, 000 - 190, 000 body needs from your food and I put it in
your bloodstream so your body can use it.
C. 190, 000 - 250, 000
What am I?
D. none of above
A. lungs
440. The smallest bones in your body are B. liver
found in your
C. small intestines
A. ears
B. nose D. large inttestines
C. wrists 445. Which body part helps digest food?

D. ankles A. heart
441. The skeleton and muscular system work B. lungs
to provide the body witht he ability to
C. skeleton
move. Name the part in the body where
two bones meet. D. stomach

446. What is the largest organ? 451. HOW MUCH PERCENTAGE OF WATER IS
CONTAINED IN SKIN?
A. Heart
A. 64%
B. Lungs
B. 75%
C. Skin
C. 88%
D. none of above
D. 71%
447. Which of the following body parts is not 452. Your radius and ulna are in your
NARAYAN CHANGDER
located on the head or face?
A. skull
A. Eye
B. arm
B. Nose
C. leg
C. Mouth D. back
D. Leg
453. The separates the two sections of the
448. What is science? ventral cavity
A. Study of nature A. heart
B. lungs
B. study of plants
C. spleen
C. study of air
D. diaphragm
D. study of water
454. What are the parts of a lever?
449. Which of these 3 systems work together
A. Fulcrum, effort and load
to get the body the oxygen and sugar that
it needs to make ATP(energy)? B. Heavy, Light, effort
A. Digestive - Cardiovascular -Urinary C. load and effort
D. fulcrum and load
B. Cardiovascular - Respiratory - Repro-
ductive 455. The midsagittal plane separates the body
C. Respiratory - Digestive - Lymphatic into
D. Cardiovascular - Digestive - Respira- A. top and bottom
tory B. left and right
C. front and back
450. Doctors have determined that each of
these factors could cause heart disease in D. none of above
humans EXCEPT 456. Miranda learned how the human body
A. genes that code for heart defects carries out life functions. Which is the
MOST basic level of organization in the hu-
B. infections that damage the heart mus-
man body?
cle
A. an organ
C. other diseases that cause the heart to
wear out. B. a system
D. intense exercise that increases heart C. a tissue
rate D. a cell

457. How many miles of blood vessels does C. brain, spinal cord, nerves
your body have? D. esophagus, stomach, intestines

A. 60, 000
463. Name the organ which helps to speak.
B. 60
A. Nose
C. 200
B. Skin
D. none of above C. Eye
458. What does the excretory system do? D. Tongue
A. gets rid of waste that your body sees 464. System of tissues that allows movement
as poison of the body and internal organs.
B. controls what you do A. Muscular System
C. moves blood throughout your body B. Circulatory Systems
D. breaks food down so we can be C. Respiratory System
healthy
D. Digestive System
459. Water is classified as an inorganic com- 465. In science, what does it mean for a com-
pound because it pound to be organic?
A. does not contain carbon A. It contains carbon and other elements
B. does not contain nitrogen
C. contains hydrogen B. It was grown without chemicals
D. contains oxygen C. It is free-range
D. It is natural
460. What sense organs are you going to use
if you want to find out if the hot chocolate 466. The bones in your spine are called:
is ready for serving? A. CARTILAGE
A. eyes and ears B. LITTLE BONES
B. tongue and skin C. RIBS
C. nose and eyes D. VERTABRAE
D. none of above
467. What blood vessels take blood away
461. The largest internal organ in humans is: from the heart after oxygen is addels
A. Skin A. veins
B. Legs B. arteries
C. Brain C. capillaries
D. Liver D. none of above

468. The digestive process starts in the:
462. Which example best shows structures
that make up the digestive system in the A. Stomach
human body? B. Intestine
A. heart, blood, vessels C. Mouth
B. nose, trachea, lungs D. Esophagus

469. There are many different types of living 475. Our heart is connected to:
cells on Earth. Which of these characteris-
A. Brain
tics do all living cells have in common?
B. Stomach
A. require water for survival
C. Blood Vessels
B. require silicon for structural support
D. Chest
C. require oxygen for respiration
D. require sunlight for photosynthesis 476. Your body is made up of many
NARAYAN CHANGDER
A. Bones
470. The trachea leads to the
B. Parts
A. Bronchioles
C. Muscles
B. Bronchi
D. Blood
C. Esophagus
D. Pulmonary Vessel 477. How many different amino acids are
there?
471. how many bones are in the human body?
A. 4
A. 206
B. 20
B. 500
C. 6
C. 300
D. 46
D. 450
478. which system is the esophagus in?
472. This organ controls everything.
A. respiratory
A. Brain
B. digestive
B. Heart
C. circulatory
C. Kidney
D. skeletal
D. Liver
479. unicellular organisms include
473. Which organ helps us to clean our blood?
A. woof meow
A. Intestines
B. bacteria, amoeba, fungi, paramocium
B. Kindeys
C. amoeba, frog, cat
C. Heart
D. dog, snake
D. Lungs
480. What is the name of body part that you
474. We breathe in and breathe out can smell?
A. oxygen, carbon dioxide A. Ear
B. carbon dioxide, oxygen B. Eyes
C. oxygen, carbon monoxide C. Nose
D. carbon dioxide, carbon monoxide D. Mouth

481. What part do the alveoli play in the res- 486. Based on the organization of living
piratory system? things, tissues

A. They store gases not needed by the A. form systems
body B. are made of cells
B. They exchange gases with the circula- C. are made of organs
tory system
D. do the work of cells
C. They keep any gases from entering the
bloodstream 487. The organs that work together to make
foods usable to your body are in the
D. They convert carbon dioxide to oxygen
for use by cells A. digestive system
B. muscular system
482. Which answer best describes the purpose
of the liver in the human body? C. skeletal system
A. The liver mixes blood and oxygen. D. none of above
B. The liver removes excess fluids from 488. Which quadrant does the small intestines
the body. belong to?
C. The liver stores large quantities of A. All quadrants
blood and oxygen. B. All Left Quadrants
D. The liver cleans the blood coming from C. All Lower Quadrants
the digestive organs.
D. All Right Quadrants
483. Which of the following is not an organ?
489. are formed from tissues that contract
A. Muscle and relax, which produces motion.
B. Lungs A. bones
C. Spleen B. shoulders
D. Liver C. muscles
484. All are part of our external organs ex- D. eyes
cept; 490. We greet others with:
A. tongue A. Arms
B. knee B. Legs
C. hand C. Hands
D. elbow D. none of above
485. Which organ of the body is mainly respon- 491. I send and receive electrical signals from
sible for removing waste from the blood? the brain
A. large intestine A. Skeletal System
B. lungs B. Nervous System
C. kidney C. Muscular System
D. heart D. Digestive System

492. These body parts help your body move: 498. Which body part is supported by our
A. Nose and Stomach neck?
B. Bones and Muscles A. Ears
C. Teeth and Brain B. Mouth
D. Lungs and Stomach C. Head

D. Brain
493. What is the name of the long tube in the
NARAYAN CHANGDER
digestive system that connects the mouth 499. Groups of different cells that work to-
to the stomach? gether to perform a specific job are called:
A. ligament A. Cell clusters
B. small intestine B. Organs
C. esophagus C. Systems
D. tendon D. Bodies
494. Which activities does not use muscles? 500. Which of the four major tissues of the hu-
A. Breathing air man body is responsible for providing sup-
port?
B. Remembering a name
A. spithelial
C. Jumping rope
B. muscle
D. Digesting the apples
C. connective
495. What is the approximate size of your D. nervous
heart?
A. Your hand 501. makes enzymes and hormones such as in-
sulin
B. Your fist
A. liver
C. Your thumb
B. large intestines
D. Your foot
C. pancreas
496. What things are harmful for your body?
D. none of above
A. French fries and potato chips
502. Marissa is making a list of the parts of
B. Apple
her body that help her sense the world
C. Grape around her. She knows that her eyes take
D. Banana in light so she can see. Which organ has
nerve endings so that she can take in in-
497. Which of these organs helps to pump the formation such as textures and air temper-
blood to all parts of the body? ature?
A. Kindeys A. Heart
B. Lungs B. Skin
C. Heart C. Brain
D. Ribcage D. Lungs

503. The muscular system provides for the 508. What organ acts like a pump and only can
body flow in one direction

A. Movement A. Heart
B. Energy B. Digestive
C. Oxygen C. Lungs
D. Structure D. Homeostasis
509. Humans have a body system that helps

504. what system in the human body’s job
to deliver nutrients and hormones, re-
is to coordinate the body’s response to
move excess wastes, and exchange gases.
changes in its internal and external envi-
Which body system is MOST responsible
ronment
for these functions?
A. skeletal
A. excretory
B. nervous
B. circulatory
C. muscular C. respiratory
D. none of above D. reproductive
505. Which body system is directly threatened 510. have lots of vitamins
when bacteria infect the lungs?
A. Vegetable and Fruits
A. muscular
B. Grains
B. nervous C. Meat and Beans
C. respiratory D. Dairy
D. excretory
511. A 4 chambered organ that pumps blood
506. What are the three types of joints in the through blood vessels of the circulatory
human body? system is the
A. hinge, ball and socket, opposable A. capillaries

thumb B. tissue
B. movement, protection, support C. system
C. hinge, ball and socket, gliding D. heart
D. gliding joint, opposable thumb, articu- 512. The average adult human skeleton con-
late tains about 206 bones. The bones of the
skeleton are located in almost every part
507. Calcium crystals are a normal part of of the body. The skeleton is an important
what body region? part of the body because it
A. Gouty joints A. protects your organs
B. The ears B. supports the body
C. The nasal cavity C. helps the body move
D. The spine D. all of these

513. Which system produces hormones in your C. Dr. Pramod Sood

body? D. Dr. Pramod Kumar Sethi
A. endocrine
519. What is the biggest muscle in your
B. circulatory body?
C. lymphatic/immune A. femur
D. digestive B. Gluteus Maximus
514. The human skin plays an important role C. Gluteus
NARAYAN CHANGDER
in a variety of organ systems. Which or- D. Biceps
gan system is least likely to have a direct
interaction with the skin? 520. The body’s response to a viral infection
is to
A. digestive
A. send more blood through the kidneys
B. excretory
to filter out the virus
C. immune
B. increase the secretion of enzymes to
D. nervous digest the virus
515. As part of the skeletal system, bones do C. produce additional white blood cells to
all of the following except kill the virus
A. protect organs D. increase fluid intake to flush the virus
out.
B. store calcium
C. make nerve cells 521. Homeostasis in the human body is often
maintained by a:
D. make blood
A. neutral feedback loop
516. I am a muscle located behind your lungs. B. solar feedback loop
I am always moving and I never get tired.
I pump blood to all parts of your body. C. positive feedback loop
What am I? D. negative feedback loop
A. heart 522. which organ is not part of the respiratory
B. lungs system?
C. kidneys A. nose
D. liver B. pancreas
C. trachea
517. How long are the human intestines?
D. none of above
A. 3.5 m
B. 8.5 m 523. Shabrydis eats a ham sandwich. What is
the first organ that digests the eaten sand-
C. 13.5 m
wich?
D. none of above A. mouth
518. Who invented the Jaipur artificial foot? B. esophagus
A. Sudha Chandran C. small intestine
B. Dr. Subhash Modi D. large intestine

524. Which animal’s skeleton is most like your C. Femur

skeleton?
D. Rib Cage

A. bat
B. cat 530. What gives human blood its red color?
C. chimpanzee A. Iron
D. frog B. Mercury
C. Oxygen
525. What is the purpose of the pancreas?
D. Cells
A. Removing excess fluids from the body
B. Helping with digestion by secreting en- 531. Makes bile to break down fats and
zymes to process sugars also removes harmful substance from the
C. Storing large quantities of blood, min- blood
erals and vitamins A. lungs
D. Mixing blood and oxygen B. liver
526. The job of the bladder in an animal is to C. skin
store wastes. Which organ in an animal D. none of above
removes wastes from the blood?
A. liver 532. Which of these is the basic building block
of complex organisms?
B. heart
A. a cell
C. stomach
D. kidney B. a tissue
C. an organ
527. Which is these is not a job of the skeleton
system? D. an organ system
A. digestion 533. largest organ and is a protective covering
B. protects of the body
C. supports A. stomach
D. none of above B. skin
528. organs include the brain, lungs, heart, C. sensory organs
and kidneys. D. none of above
A. internal
534. Which body system is responsible for
B. external
breaking down food into molecules that is
C. excretory absorbs?
D. none of above A. digestive
529. What protects your heart and lungs? B. circulatory
A. Muscles C. respiratory
B. Skull D. lymphatic

535. A group of cells that have similar func- C. Legs

tions? Examples are nervous, epithelial, D. Neck
muscle and connective
A. cell 541. Collects and holds urine until it leaves the
body
B. tissue
A. kidneys
C. Organ
B. bladder
D. Organ system
NARAYAN CHANGDER
C. pancreas
536. The smallest level of organization of life
in an organism D. none of above
A. tissue 542. Melissa accidentally touches a hot sur-

B. cell face and then quickly pulls her hand away.
Which two systems in the human body
C. organ were involved with her action and reac-
D. organ system tion?
537. Which system helps with voluntary and A. nervous and muscular
involuntary movement; helps circulate B. skeletal and circulatory
blood and move food through the digestive
C. nervous and respiratory
tract.
D. muscular and respiratory
A. muscular
B. skeletal 543. How many bones are present in our
C. lymphatic body?
D. urinary A. 200
B. 206
538. multicellular includes
C. 208
A. dog
D. 306
B. bacteria
C. amoeba 544. The heart has hollow chambers
D. none of above A. 1
539. What is the job of the white blood cells? B. 2
A. transport oxygen C. 3
B. remove waste D. 4
C. fight disease 545. What system receives oxygen and gets
D. enable reproduction rid of carbon dioxide?
A. Heart
540. Which part of the body help us walk and
maintain our balance? B. Muscular System
A. Hands C. Veins
B. Feet D. Respiratory System

546. Which statement describes all enzymes? 551. THE RIB CAGE PROTECTS YOUR:
A. They control the transport of materials. A. LIVER

B. HEART
B. They provide energy for chemical reac-
C. LUNGS
tions.
D. ALL OF THE ABOVE
C. They affect the rate of chemical reac-
tions. 552. Which system provides nutrients to the
D. They absorb oxygen from the environ- body?
ment. A. circulatory
547. The skeletal system interacts with the B. nervous
system when it produces red blood C. digestive
cells.
D. skeletal
A. circulatory
B. excretory 553. Lungs and heart are organs.
C. digestive A. Internal
D. nervous B. External
C. Sense
548. What does it mean when an animal has
an articulated body? D. none of above
A. having many bones 554. Which systems usually work together to
B. having two or more sections con- overcome bacterial infections?
nected by a flexible joint A. skeletal and cardiovascular
C. eating lots of protein B. digestive and skeletal
D. having the ability to run C. cardiovascular and immune
549. The nerves react to something:it might be D. immune and muscular
555. Which quadrant does the spleen belong

A. heat, light to?
B. sound
A. Right Upper Quadrant
C. both A and B
B. Left Upper Quadrant
D. none of above
C. Right Lower Quadrant
550. The nucleus of the cell controls cell activ- D. Left Lower Quadrant
ity. Which body system performs a similar
function in humans? 556. Which organ is in the digestive system?
A. circulatory system A. stomach
B. central nervous system B. lung
C. skeletal system C. brain
D. integumentary system D. none of above

557. Meats and beans contains that helps B. digestive system

the body grow.
C. immune system
A. Vitamins
D. excretory system
B. Protein
C. Minerals 563. The function of cells is to carry out
D. Calcium A. life processes

B. metabolism
NARAYAN CHANGDER
558. Why does oxyhaemoglobin decompose at
body cells? C. information and control
A. Being partial pressure D. none of above
B. Being unstable
564. The trunk is also called the
C. Producing energy
A. torso
D. Producing glucose
B. appendanges
559. What is a job of white blood cells?
C. navel
A. transport oxygen
D. none of above
B. remove waste
C. fight disease 565. Which muscle type is voluntary?
D. enable reproduction A. skeletal

B. smooth
560. If you looked through a microscope and
saw a group of muscle cells, what would C. cardiac
be the most likely description of the cells? D. All of them
A. Tissue
566. Peristalsis helps move nutrients through
B. organ
parts of the body by using wavelike con-
C. organ system tractions. In which system is the function
D. prokaryotic cell used?
A. circulatory
561. In a single day, you will take close to how
many breaths of air? B. digestive
A. 20, 000 C. endocrine
B. 200, 000 D. nervous
C. 200
567. Which system enables the body to move,
D. 2, 000 moves food through the digestive system,
562. The position of the liver in the circulatory and keeps the heart beating?
system maximizes its ability to filter out A. skeletal
harmful chemicals as soon as they enter
B. muscular
the bloodstream. Blood travels to the liver
from the C. digestive
A. nervous system D. nervous

568. How many times a day does your heart 574. Oxyhaemoglobin form from combination
beat? of oxygen and

A. 1000 A. Haemoglobin
B. 10000 B. carbon dioxide
C. 100000 C. Glucose
D. 1000000 D. Water
569. WHERE IS OESOPHAGUS LOCATED? 575. Which organ is the site of gas exchange
between the body and the environment?
A. FOOT
A. spleen
B. ARM
B. liver
C. CHEST C. lungs
D. KNEE D. pancreas
570. Which system includes bones, cartilage, 576. Abdominal region
and ligaments?
A. Region between the thorax and pelvis
A. nervous
B. The ribs
B. muscular C. The area between the pod and the
C. skeletal pelvis
D. excretory D. What even?
571. In which of these organs does most ab- 577. are found in internal organs that are
sorption of nutrients take place? responsible for essential life processes.
A. liver A. bones
B. stomach B. muscles
C. eyes
C. small intestine
D. toes
D. large intestine
578. What is a hinge joint?
572. The external organ that covers our body.
A. A joint that can move back and forward
A. leg like a door.
B. Skin B. one part of a bone slides over another
C. hair bone.
D. none of above C. When one bone rotates in a ring inside
a bone that doesn’t move.
573. Your bodies reaction to stress is called: D. Joints that allow little or no movement.
A. homeostasis
579. Which system includes the lymph, lymph
B. adjustments nodes, white blood cells, T and B cells?
C. sickness A. Excretory
D. disease B. Digestive

C. Lymphatic/Immune 585. The region around a magnet in which a

magnetic force is exerted
D. Nervous
A. mass
580. A part is farther away from the point of
B. magnetic field
attachment to the trunk of the body
C. attract
A. Anterior
D. cell
B. Distal
NARAYAN CHANGDER
C. Medial 586. Tissue that connects bones to another
bone is called?
D. Superficial
A. muscles
581. The is the body system that trans- B. ligaments
ports oxygen, nutrients, and waste
through the body. C. joints
A. respiratory system D. none of above
B. digestive system 587. It’s a muscular bag that mashes food and
C. circulatory system mixes the food with digestive juices.
D. immune system A. oesophagus

B. stomach
582. There body systems and each of the
body systems has a specific function. C. liver
A. 3 D. none of above
B. 4 588. Which of these best describes the func-

C. 5 tion of the skeletal system?
D. 8 A. transports oxygen and nutrients

throughout the body
583. The trunk is inferior to which body part B. supports and protects tissues and or-
A. head gans
B. back C. removes harmful wastes from the

cells of the body
C. knee
D. breaks down food into a form that cells
D. left foot can use
584. Positive feedback is when the change 589. This plane divides the body into upper
caused by the stimulus is and lower portions
A. decreased A. transverse plane
B. non existant B. midsagittal plane
C. increased C. frontal or coronal
D. changes constantly D. dorsal plane

590. Which part of the article best helps read- 596. Healthy lungs should be the color
ers visualize what they would experience A. brown
at the museum?

B. white
A. The heading at the top of the article
C. orange
B. The photographs and captions
D. pink
C. The last paragraph of the article
D. The boxed information at the end of 597. The system that includes the heart, veins,
the article and arteries is the
591. A tissue is a group of that perform A. nervous
the same function. B. digestive
A. organs C. circulatory
B. muscle and epithelial enzymes D. muscular
C. similar cells
598. A group of tissues that perform the same
D. none of above function is called:
592. Roles, jobs, or purposes. A. a cell
A. function B. an organ
B. cells C. an organ system
C. stimulus D. a box
D. microscopic
599. What are the smallest units in your
593. This plane divides the body into the right body?
and left sides
A. Cells
A. transverse plan
B. Organs
B. midsagittal plane
C. Tissues
C. frontal or coronal plane
D. Bones
D. ventral plane
600. Which body part helps move oxygen to
594. Armpit region is known as the all parts of the body?
A. Brachial
A. the bones
B. Axillary
B. the brain
C. Deltoid
C. the heart
D. Acromila
D. the muscles
595. Wash with soap and water regu-
larly. 601. Your tibia and fibula are located in your
A. ears A. back
B. hands B. arm
C. tongue C. leg
D. nose D. wrist

602. It covers and protect your whole body. 608. TICK THE CORRECT RELATIONSHIP .
A. muscles A. CELLS - ORGAN SYSTEM -ORGANISM .
B. hair
B. CELLS -TISSUE -ORGANISM
C. skin
C. CELLS -TISSUE-ORGAN -ORGANISM
D. bones
D. CELLS -TISSUE-ORGAN - ORGAN SYS-
603. Which system has the brain as the main TEM -ORGANISM
NARAYAN CHANGDER
organ?
609. If you have taken a shower, which organ
A. skeletal of your body part is wet?
B. muscular A. Lungs
C. nervous B. Kidney
D. respiratory C. Heart
D. None of the above
604. A part of the body made of groups of tis-
sues that have a certain job 610. The nucleus of an atom usually contains:
A. cell A. protons and neutrons
B. organ B. electrons
C. attract C. electrons and protons
D. force D. isotopes
611. What is the name part of body that you
605. The simplest kind of joint that allows slid- can use for walk?
ing movement is called a ?
A. Foot
A. Hinge
B. Hand
B. Ball & socket
C. Fingers
C. Gliding
D. Thigh
D. Sliding
612. A woman running in a marathon requires
606. A scientific observation is: a constant supply of oxygen to her mus-
cles. Which cells carry oxygen to muscle
A. Based on facts
tissue?
B. based on your personal beliefs
A. nerve cells
C. Based on opinions B. lung cells
D. Based on a rumor you heard in the C. red blood cells
bathroom
D. artery cells
607. Our heart beats times in a minute. 613. I can smell flowers with my
A. 62 A. eyes
B. 70 B. nose
C. 75 C. ears
D. 72 D. none of above

614. The body system that is responsible for B. Thousands

holding your body up (keeping it from a C. Hundreds
blob like Jello) is the

D. A few
A. nervous
B. digestive 620. WHICH IS THE LARGEST BONE IN THE HU-
MAN BODY?
C. skeletal
A. STAPEUS
D. muscular
B. FEMUR
615. The muscular system interacts with the
C. BACK BONE
system as it helps break down and
move the food we eat through our bodies. D. RIBCAGE
A. nervous 621. When atoms bond to form molecules,
B. digestive they share
C. excretory A. protons
D. endocrine B. neutrons
616. The femur meets the tibia and fibula at C. electrons

the D. sandwiches
A. elbow joint 622. Anything that can perform life processes
B. knee joint by itself is a/an
C. hip joint A. cell
D. shoulder joint B. organ
617. Which of these is not a function of the C. organism
circulatory system? D. organ system
A. breakdown food into nutrients
623. Muscle cells have the ability to store and
B. transport nutrients and oxygen release large amounts of energy. Which
C. remove waste products from the body body function is BEST served by this re-
lease of energy?
D. defend the body against foreign in- A. exchanging gases
vaders B. moving body parts
618. The is the basic unit of life C. absorbing nutrients
A. tissue D. sending nerve impulses
B. cell 624. organ where blood picks up oxygen and
C. organ releases carbon dioxide
D. atom A. heart
619. Around how many cells are there in the B. lungs

human body? C. pancreas
A. Millions D. none of above

625. Which structure refers to a group of spe- C. It protects the brain and spinal cord.
cialized cells that all perform the same D. It protects the esophagus and stom-
function? ach.
A. virus
631. The main types of chemical bonds are:
B. tissue
A. ionic and subliminal
C. organ B. covalent and hydrogenated
D. nucleus C. ionic and covalent
NARAYAN CHANGDER
626. Which two body systems deliver oxygen D. ionic and flourite
to your cells and take away carbon diox- 632. A place where two bones meet to help
ide? your body bend is a
A. respiratory and nervous A. joint
B. circulatory and nervous B. ligament
C. circulatory and excretory C. skeleton
D. Respiratory and circulatory D. none of above
627. Bones in many mammals are similar in 633. Which is the primary job of red blood
number and shape, but differ in cells?
A. color A. transport oxygen
B. size B. remove waste
C. smell C. fight disease
D. none of above D. allow reproduction
634. The biggest part of the brain is called
628. Which of these is a function of our skin?
A. Skull
A. Protect Our Heart
B. Cerebrum
B. Regulate Body Temperature
C. Bone
C. Protect our Bones
D. Muscles
D. Epidermis
635. An educated guess in science is called
629. Which pair of joints works in similar a/an
ways? A. hypothesis
A. elbows and shoulders B. procedure
B. knee and neck C. conclusion
C. ankles and writsts D. lucky
D. none of above 636. Our skin gives us the sense of
630. How does the skeletal system benefit the A. Taste
nervous system? B. Touch
A. It protects the lungs. C. Smell
B. It protects the heart. D. Movement

637. What two systems work together to pro- A. Cellular respiration

tect and support movement that the hu-
B. Gas diffusion
man body makes?

C. Oxyhaemoglobin
A. nervous and skeletal system
D. Exhalation
B. digestive and nervous system
C. skeletal and muscular system 643. Which organs do the ribs protect?
D. muscular and digestive system A. Brain
638. The sense of is related with the B. Heart and lungs
eyes. C. Stomach
A. sight D. Liver
B. smell
644. Which muscles are attached to bones and
C. touch provide assistance for movement?
D. taste
A. skeletal
639. The human skeleton system contains B. smooth
about bones.
C. cardiac
A. 100
D. none of above
B. 200
C. 300 645. what system works with the skeletal
and nervous system to produce movement,
D. none of above also helps to circulate blood through the
640. how many humans live in the world? human body
A. 1 A. muscular
B. 10000000000000 B. skeletal
C. i don’t know C. nervous
D. unlimited D. all of above
641. What do “You:The Exhibit” and the “Mc- 646. A part is Above another part
Govern 4D Theater” have in common? A. Proximal
A. They both use special effects.
B. Superior
B. They are both new exhibits at the mu-
C. Anterior
seum.
D. Inferior
C. They both demonstrate how the body
repairs itself. 647. The force applied to the levers is called?
D. They both feature items in display
A. fulcrum
cases.
B. effort
642. The process of diffusion of oxygen
C. resistance
that oxidises glucose into carbon dioxide
known as D. load

648. Which of the following is not a system of 654. This rubbery substance is found in your
the body? nose, ears, and between joints
A. muscular system A. Tendons
B. nervous system
B. Fluid
C. digestive system
C. Cartilage
D. worried system
D. Marrow
649. Jonah feels his heart beating. What is his
NARAYAN CHANGDER
heart doing?
655. Which of the following are wastes pro-
A. breathing air duced by your body?
B. pumping blood A. Blood and Urine
C. digesting food
B. Nutrients and Carbon Dioxide
D. controlling thoughts
C. Carbon Dioxide and Feces
650. Which type of blood vessels carries blood
away from the heart? D. Oxygen and Feces
A. Arteries
656. The neck and limbs extend from the cen-
B. veins tral part of the body called:
C. arteries, veins and capillaries
A. Heart
D. none of above
B. Trunk
651. Jonny climbed an apple tree. How are
Jonny and the apple tree similar to each C. Legs
other? D. Chest
A. both are made of cells
B. both take in carbon dioxide 657. Which system lets you know that you cut
your finger?
C. both get nutrients directly from soil
D. both get energy from other organisms A. muscular system
652. Information gathered by closely watch- B. nervous system

ing someone or something. C. digestive system
A. observation
D. none of above
B. lens
C. microscope 658. WHAT IS THE NAME OF THE SYSTEM,
D. systems IN THE HUMAN BODY THAT TRANSPORTS
BLOOD?
653. Which part of our body can be moved?
A. DIGESTIVE
A. Knee
B. CARDIOVASCULAR
B. Elbow
C. Neck C. LYMPHATIC
D. All of these D. RESPIRATORY

659. In order to provide oxygen and remove C. Muscular System

carbon dioxide, air must be pumped into D. None of the above
and out of which of the following organs?

A. Bladder 665. Which body part helps your body digest
food?
B. Heart
A. brain
C. Brain
B. skeleton
D. Lungs
C. lungs
660. Which of the following is NOT a type of
muscle cell? D. stomach
A. skeletal 666. This nerve tingles when bumped against

B. voluntary the humerus.
C. smooth A. elbow nerve
D. cardiac B. humerus nerve
C. ulnar nerve
661. The diaphragm is a muscle that interacts
with the system because it expands D. optic nerve
and relaxes your chest which pull air in and
out of your lungs. 667. Your heart is about the size of what other
body part?
A. nervous
A. head
B. respiratory
B. fist
C. digestive
C. thumb
D. endocrine
D. foot
662. To draw up
668. located in chest and contains the esoph-
A. attract
agus, trachea, bronchi, lungs, heart, and
B. repel large blood vessels
C. force A. abdominal
D. friction B. pelvic
663. Which part of the body contains our C. thoracic
heart? D. dorsal
A. Arm
669. How do the muscular and skeletal sys-
B. Chest
tems work together to help the body?
C. Finger
A. They provide blood to the body.
D. Neck
B. They provide nutrients to the body.
664. Which system works with the Skeletal C. They provide structure and movement
system to give nutrients to the bones? for the body.
A. Nervous System D. They provide oxygen and carbon diox-
B. Digestive System ide to the body.

670. What is a way to keep your body 675. An ant’s antennae sense temperature and
healthy? pressure. Which human structure serves
the same function?
A. watch lots of tv
A. taste bud
B. play Fortnite during your whole Spring
Break B. rods and cones
C. get plenty of exercise C. skin

D. olfactory bulb
D. singing a song
NARAYAN CHANGDER
676. A turtle’s shell provides incredible protec-
671. What is Ms. Aya’s favourite color? tion for the animal’s body, legs, and most
A. white importantly the head. What bone in the
human skeleton provides valuable protec-
B. black tion for the head?
C. green A. femur
D. blue B. torso
C. skull
672. What wets and softens food when you
eat? D. none of above
A. Water 677. How does the digestive system work
B. Saliva with all other systems?
A. The digestvie system transports blood
C. Juices
to all the other systems
D. Softdrinks
B. The digestive system puts oxygen into
the body
673. What is considered to be the lowest level
of organization in a multicellular organ- C. The digestive system gives the body
ism? energy and nutrients
A. cell D. The digestive system allows the body
to move
B. organ system
678. How does hair grow
C. tissue
A. Hair grows from magic beans
D. organ
B. Hair is a living cell that grows from
674. Respiration is the pores.
A. Intake of oxygen and release of carbon C. Hair grows from follicles. The cells di-
dioxide over a membrane vide and push hair shaft up. The cells die
and fill with keratin.
B. Release of energy from food inside
D. Hair grows from your scalp and dies.
cells
C. Mechanical movement to inhale and 679. Organisms that are classified as multicel-
exhale air lular must have:
D. Feature that enable an animal to sur- A. only one cell

vive in its habitat B. large cells

C. more than one cell C. suffering from headache.

D. identical cells D. suffering from toothache.

680. Name 2 organs in the body that are mus- 686. What is the average thickness of human
cles. skin?
A. heart and lungs A. 1-2mm
B. lungs and intestines B. 2-3mm
C. intestines and liver C. 3-4mm
D. stomach and heart D. none of above
681. digestive system involves 687. In the digestion lab, the time it took to
A. taking in food digest the chunks of food was the vari-
able
B. getting rid of the waste
A. dependent
C. both a and b
B. independent
D. none of above
C. constant
682. Which quadrant does the appendix be-
D. none of above
long to?
A. Right Upper Quadrant 688. Which system includes the kidneys,
ureters, urinary bladder, urethra, lungs
B. Left Upper Quadrant
and skin?
A. digestive
D. Left Lower Quadrant
B. excretory
683. Which pair of systems is responsible for C. circulatory
the flow of blood in the human body?
D. muscular
A. circulatory and skeletal systems
689. The retina in the eye would be grouped
B. skeletal and excretory systems
into which level of structural organization
C. muscular and circulatory systems in the human body?
D. respiratory and muscular systems A. cell
684. What does the B. tissue
A. Controls the brain C. organ
B. helps you breath D. system
C. sends messages throughout the body 690. Which sense organ helps you learn to
D. helps you digest food talk?
685. We can take care of our ears by covering A. Eyes

our ears when we are B. Tongue
A. suffering from fever. C. Ears
B. suffering from cold. D. none of above

691. An observation that is measurable and 697. Which of these organs is not part of the
made with tools (such as a ruler or scale) digestive system?
is what type
A. Esophagus
A. quantitative
B. Intestines
B. qualitative
C. Trachea
C. koalatative
D. none of above D. Liver
NARAYAN CHANGDER
692. About half your blood is made of: 698. How are the cells of the bicep muscle sim-
A. Sugar ilar to the cells of the heart muscle?
B. Salt A. they digest food
C. Water B. they make energy
D. Chemicals C. they use carbon dioxide
693. An organ system is a group of organs D. they form tissue that moves
that work together to perform
A. metabolism 699. How many bones do adults have?
B. a major structure A. 260
C. a major function B. Over 300
D. none of above C. 206
694. In the skeletal system the function of D. 200
bones is to
A. Protect organs, make blood, store cal- 700. Sara is comparing a duck to a human. She
cium and minerals says that she thinks the duck has a stom-
ach like humans. Which is the best evi-
B. Help our bodies make atp
dence for Sara’s statement?
C. Diffusion
A. Ducks eat food.
D. Make plasma
B. Ducks breathe air.
695. How many hands do you have????????
C. Ducks have beaks.
A. 1
D. Ducks have wings.
B. 2
C. 3 701. the large segment removes water from
D. 4 undigested waste before they leave the
body and the small segment finish break-
696. Which body parts hold you up and help ing food absorbs nutrients
you move?
A. intestines
A. the heart and lungs
B. the muscles and bones B. pancreas
C. the stomach and brain C. stomach

D. the brain and lungs D. none of above

702. The brain, spinal cord, and nerves are 707. Which of the following organ in our body
organs that perform which primary func- is used to smell?
tion?

A. Teeth
A. supporting the body and enabling it to B. Nose
move
C. Palm
B. transporting oxygen, wastes, and nu-
D. Leg
trients throughout the body
C. producing male and female gametes 708. What is the arrangement between Ful-
crum, effort and load in class 1?
D. conducting messages to coordinate
body functions A. Fulcrum is between effort and load
B. Effort is between fulcrum and load
703. What invention helped studying the inner
workings of the human body? C. load is between fulcrum and effort
D. none of above
A. The telescope
B. The binoculars 709. In which organ does digestion happen?
C. The microscope A. heart
D. The megaphone B. stomach

C. brain
704. Where exactly is your heart?
D. mouth
A. On your left of your chest.
710. Which system moves blood throughout
B. In the middle of your chest. the body?
C. In the middle of your chest, a bit to the A. circulatory
left.
B. excretory
D. none of above
C. muscular
705. What organ pumps blood throughout D. reproductive
your body?
711. As the cells in your body use oxygen,
A. The lungs they release a gas called:
B. The heart A. Neutrogen
C. The brain B. Hydrogen
D. The liver C. Carbon dioxide
D. Oxygen
706. In a clinical trial the group receives
the fake medicine. 712. Which organ is responsible for walking?
A. Party A. Finger
B. Medication B. Knee
C. Experimenetal C. Arm
D. Control D. Shoulder

713. Which system absorbs oxygen and re- C. small intestine, stomach
leases carbon dioxide?
D. digestive system, nervous system
A. respiratory
B. urinary 719. Inhale air has high concentration of
C. endocrine A. Oxygen
D. lymphatic B. Carbon dioxide
C. Oxyhaemoglobin
NARAYAN CHANGDER
714. The gliding joint moves
A. with two bones siding past each other D. Blood
720. This is the part of your body which you

B. in two directions can see your eyes, nose, ears, mouth and
C. up and down; forward and back hair.
D. up and down; all around A. chest
715. Organ that contract and relax to move B. leg
parts of the body C. head
A. muscles D. none of above
B. sensory organs
C. skin 721. How many lungs do humans have?
B. 2
716. The system responsible for moving differ-
ent parts of the body is the system. C. 3
A. muscular D. 4
B. skeletal
722. When blood that is high in carbon diox-
C. digestive ide exits the heart, it immediately enters
D. nervous which body system?
717. You breathe with them. A. nervous
A. lungs B. respiratory
B. kidneys C. digestive
C. nose D. muscular
D. bones
723. Any movement of your body is caused by
718. The breaks down large food particles
into very small particles. These small par- A. bones
ticles are absorbed into the bloodstream
through the B. muscles
A. mouth, kidneys C. nerves
B. stomach, small intestine D. none of above

724. Which system collects and removes 730. The human body has different levels of
wastes? organization. In the structural organiza-
tion of the central nervous system, which

A. Muscular
is an organ?
B. Circulatory
A. brain
C. Digestive
D. Excretory B. grey matter
C. nerve
725. This helps you to talk and eat
A. stomach D. neuron
B. hand
731. What kind of information can be sent
C. fingers through the nervous system?
D. mouth A. hearing a fire alarm
726. It pumps blood around the body. B. feeling a sharp pencil tip
A. veins C. smelling pancakes or bacon
B. heart
D. all of the above and much more
C. arteries
D. lungs 732. To push away
727. without regular excersise how long does A. mass

it take for astronauts to loos over 20% of B. cell
their muscle mass
C. attract
A. 4-10 days
D. repel
B. 5-11 days
C. 6-12 days 733. Which system of human body takes air
D. 7-13 days inside?
728. Which system helps remove excess A. Respiratory

waste from the body? B. Circulatory
A. circulatory C. Digestive
B. endocrine
D. Excretory
C. reproductive
D. urinary 734. How does the Circulatory System help
the Muscular System?
729. A group of tissues that perform a similar
function is called (Examples include the A. Protects muscles
heart, lungs or stomach) B. Sends messages to the muscles to con-
A. cells tract
B. tissues C. Brings oxygen into the body
C. organs D. Delivers nutrients and oxygen to mus-
D. organ systems cle tissue

735. Data in the form of numbers is called 741. Which body system is responsible for
A. Quantitative Data rapid communication and control between
other systems of the body and the brain?
B. Data Table
A. Immune system
C. Data
D. Qualitative Data
736. Which system is the heart in? D. Nervous system
NARAYAN CHANGDER
A. Circulatory
742. The digestive system breaks food down
B. Digestive into molecules that are used by our body’s
C. Cardiovascular cells. Which other body system regulates
how fast or slow the digestive system
D. none of above
functions?
737. WHAT FRACTION OF HUMAN BODY IS A. circulatory system
MADE UP OF BLOOD? B. excretory system
A. 1/4 C. immune system
B. 1/13 D. nervous system
C. 1/27
743. uses digestive juices to to break down
D. 1/2 the food into nutrients
738. Lungs, Diaphragm, Brain, Ribs, Skulls, A. stomach
and Heart are all examples of B. large intestine
A. Cells C. small intestine
B. Organs D. none of above
C. Tissues 744. What is the hardest-working muscle in
D. Organ Systems the body?
739. Which of the following body systems A. Legs

work together for support, protection, and B. Heart
movement? C. Arms
A. respiratory and cardiovascular D. none of above
B. skeletal and muscular
745. Which best explains why both cats and
C. skeletal and integumentary humans are multicellular organisms?
D. digestive and respiratory A. They get energy from many food
sources.
740. Which macromolecule is made of nu-
cleotide polymers? B. They get energy from a single food
source
A. Carbohydrates
C. They need only one cell to meet their
B. Lipids basic needs.
C. Nucleic acid D. They need many cells working together
D. Proteins to meet their basic needs.

746. us human are 752. The lungs are part of the system
A. amphibians A. respiratory

B. mammals B. nervous
C. reptiles C. endocrine
753. where we can found the first class of
747. A pair of bean-shaped organs that filter
levers?
water and waste materials from the blood
A. In the neck
A. kidneys
B. In the ankle area
B. bladder
C. in the hand
C. stomach
D. In the kidney
D. none of above
754. What are the building blocks of life?
748. What wall separates the left side and A. arteries
right side of the heart?
B. cells
A. ventricle
C. organs
B. atrium D. capillaries
C. septum
755. are hard material that provides sup-
D. none of above port and protection to the body’s soft tis-
sues.
749. What is the breathing rate (per minute)
of the Blue Whale? A. bones
A. 4 B. muscles
C. toes
B. 26
D. eyes
C. 10
D. 90 756. What body parts are made of tissues that
can contract and then relax back to normal
750. A cell is the basic unit of and in a size?
living thing. A. bones
A. growth and reproduction B. ligaments
B. structure and function C. muscles
C. organelles and cytoplasm D. tendons
D. none of above 757. Which system detects information from
the environment and directs the way your
751. Which is correct? body responds to this information?
A. tissue→ cells→ organs → systems A. excretory
B. cells→ tissue→ organs → systems B. circulatory
C. organs→ cells→ tissue → systems C. respiratory
D. none of above D. nervous

758. Which system includes the mouth, esoph- 764. Basic units of life
agus, and the small and large intestines? A. Cells
A. nervous B. Tissues
B. excretory C. Organ
C. respiratory D. Cell Differentiation
D. digestive
765. Which system takes oxygen into the
body and eliminates carbon dioxide?
NARAYAN CHANGDER
759. Which system supports the body and pro-
tects organs? A. endocrine
A. skeletal B. nervous
B. muscular C. respiratory
C. respiratory D. circulatory
D. digestive 766. How many muscles are in the human
760. What human system that have Muscles? body?
A. Skeletal system A. 206
B. Muscular system B. Over 300

C. 260
C. Circulatory system
D. Over 600
D. Digestive system
767. Which of the following controls the body
761. What part of the digestive system first
function?
causes chemical changes to food?
A. Heart
A. teeth in the mouth
B. Lungs
B. saliva in the mouth
C. Brain
C. enzymes in the stomach
D. Leg
D. enzymes in the small intestine
768. A control stick rotates to steer activity
762. The connective tissue that creates blood within the game. Which joint moves in the
cells is called: same way as the control stick?
A. ligament A. ball-and-socket joint
B. tendon B. hinge joint
C. red marrow C. pivot joint
D. yellow marrow D. sliding joint
763. Other words used for anterior/posterior 769. Which of the following is the external
are part of the body?
A. medial/lateral A. Brain
B. superior/inferior B. Nerve
C. ventral/dorsal C. Skin
D. proximal/distal D. Bone

770. HOW MANY BONES ARE IN THE SPINE? 776. Nonliving substances found in nature.
A. 65 A. minerals

B. 93 B. fats
C. 100 C. organs
D. 33 D. cells
771. Which system is packed neatly between 777. Why does the heart atrophy in space
your head and your hips and breaks down A. because it has less fluid to pump
food for energy? It is more than 25 feet B. becuase it does not have to work as
long. hard to pump blood
A. skeletal system C. because lack of gravity makes it
B. circulatory system harder to pump
C. nervous system D. because of how fast the astronauts
are moving in the ISS
D. digestive system
778. Milk, Cheese and Yogurt are part of the
772. It is the organ that covers our head. of the food pyramid
A. mouth A. Milk Group
B. head B. Vegetable Group
C. hair C. Fruit Group
D. none of above D. Grains
773. What does your skull protect? 779. It is NOT on your face
A. heart A. chin
B. lungs B. cheeck
C. ribs C. forehead
D. brain D. heel
774. Which of the following help you keep 780. This plane divides the body into front and
your balance? back sections.
A. transverse
A. Ear
B. midsagittal
B. Hair
C. frontal or coronal
C. Hand
D. mediastinum plane
D. Heart
781. A collection of the same kinds of cells
775. What protects our brain? working together to do the same job.
A. Cerebrum A. cells
B. Skull B. tissues
C. Hands C. organs
D. Air. D. system

782. Emily is learning about the body systems 787. A chemical is a pure substance made
and their functions. Which body system entirely of 1 type of atom.
converts food into simpler substances for A. element
the body to absorb as nutrients?
B. compound
A. Muscular system
C. mixture
B. Circulatory system D. blend
C. Digestive system
788. What food Is very healthy for you?
NARAYAN CHANGDER
D. Excretory system A. Apple
783. Muscle tissue to make parts of your B. Banana
body move. C. Ice cream
A. expands or lengthens D. Choclate
B. contracts or shortens 789. The tube or airway from your nose and
C. lengthens and pushes mouth to your lungs
A. nostrils
D. none of above
B. windpipe
784. Where in a human body you can’t find C. inhale
oxygen?
D. exhale
A. carbohydrates
790. Which system of the human body pro-
B. proteins vides protection to most of the major or-
C. fats gans?
D. oxygen can be found everywhere in a A. Nervous System
human body B. Muscular System
C. Skeletal System
785. The respiratory system’s function/job is
to get into our bodies and to our cells. D. Circulatory System
A. Air 791. I break food down into energy for the

body
B. Carbon Dioxide
A. Stomach
C. Oxygen
B. Digestive System
D. Food
786. This system sends chemical messages D. Lungs
(hormones) that regulate growth, develop-
792. Which joints in the human skeleton work
ment, and metabolism.
in a similar way?
A. endocrine
A. hips and backbone
B. nervous B. elbows and shoulders
C. lymphatic C. toes and shoulders
D. skeletal D. ankles and wrists

793. A group of similar cells that come to- 798. Our body finds out about the world
gether to perform a specific function is around us using our
a/an

A. intestines
A. organ B. skeleton
B. organism C. light rays
C. organ system D. sense organs
D. tissue 799. The main responsibility of breaking food
down into smaller pieces belongs to the
794. The human body is made up of organ system.
systems that work together as one unit.
Which systems work together to prepare A. nervous
and distribute food for cells? B. circulatory
A. digestive and circulatory C. skeletal
B. digestive and endocrine D. digestive
C. nervous and respiratory 800. Imaginary midline dividing the body into
equal right and left halves
D. nervous and excretory
A. Laterial
795. What is the region called between the B. Bilateral
thigh and abdomen, where the legs con-
C. Medial
nect to the trunk of the body?
D. Proximal
A. Inguinal region
B. Otic 801. The human brain is an organ that is made
up of many tissues. This information can
C. Pedal be used to determine that the brain is
D. Popliteal A. unicellular
B. multicellular
796. When the heart, blood vessels, kidneys
and bladder work together, they are BEST C. part of a bacterial colony
described as D. able to function independently
A. cell 802. Which system provides oxygen and re-
B. tissue moves carbon dioxide?
C. organism A. digestive
D. system B. muscular
C. respiratory
797. How many holes are there in an ear?
D. nervous
A. 1
803. what life changing event did Michael
B. 3 Fincke miss while in space
C. 2 A. the death of his mother
D. None B. the birth of his first child

1.4 Water and Electrolytes 94
C. his daughter’s graduation B. stomach

D. the birth of his second child C. heart
804. A group of similar tissues that perform a D. brain
specific function.
807. is a type of tissue which connect mus-
A. Cells
cles to bone
B. Tissues
A. ligaments
C. Organ
NARAYAN CHANGDER
B. tendons
D. Cell Differentiation
C. both a and b
805. Which quadrant does the right kidney be-
long to? D. none of above
A. Right Upper Quadrant 808. Which bone cell is the “mastermind” for
B. Both right quadrants organizing when bone will be broken down
and when new bone will be created?
D. Left Lower Quadrant A. osteocytes
B. osteoclasts
806. The organ responsible for pumping blood
throughout the body is the C. osteoblasts
A. lung D. osteons
1.4 Water and Electrolytes

1. Which of the following is an electrolyte? D. equal-sized molecules
A. sodium chloride 4. A substance that is dissolved in a liquid is
B. sugar called the
C. water A. solvent
D. none of above B. solution
2. Oil molecules are nonpolar. What kind of C. solute

solvent is required to remove an oil stain? D. polar
A. saturated 5. a solute whose water solution conducts
B. unsaturated electricity is called a(n)
C. polar A. nonconductor
D. nonpolar B. electrolyte
3. A solute that contains polar molecules will C. nonelectrolyte

dissolve in a solvent that contains D. aqueous solution
A. nonpolar molecules 6. How well two liquids can be mixed to-
B. polar molecules gether is called:
C. covalent molecules A. Miscibility

1.5 Carbohydrates 95
B. Solution D. Crystals form

C. Surface tension
10. The rule that refers to polar molecules dis-

D. Density solving polar and nonpolar dissolving non-
7. What property of water molecules causes polar is
surface tension and cohesion? A. this dissolves that
A. Covalent bonds B. like dissolves like
B. Bent shape C. same dissolves same
C. All non-metal atoms
D. here dissolves there
D. Polarity
11. Solutions in which electric currents cannot
8. What is another word for “stick to- run through are said to be
gether”?
A. noncolloidal
A. Cohesion
B. Covalent B. electrolytes
C. Cooperation C. nonelectrolytes
D. Surface tension D. conductors
9. When a solution is saturated: 12. Water and oil are

A. No additional material will dissolve in A. Miscible
it
B. Polar
B. You need to stir it more
C. Nonpolar
C. Two materials have combined to cre-
ate a clear liquid D. Immiscible
1.5 Carbohydrates
1. What are Monosaccharides? C. Glucose
A. Complex Sugar that is the basic D. Cellulose
molecule of carbohydrates
B. Simple sugar comprised of 2 disaccha- 3. How do lipids function for cells?
rides A. store information
C. Simple sugar that is the basic molecule B. store energy
of carbohydrates
C. breakdown wastes
D. Complex Sugar comprised of 2 disac-
charides D. join with substrates
2. Which carbohydrate do we store in our 4. Which answer best describes the function
liver and serves as an energy reserve? of fibre?
A. Starch A. To make us feel fuller for longer
B. Glycogen B. To help regular bowel movements

C. To bulk out our stomach, promote 10. What are Polysaccharides

bowel movement and make us feel fuller
A. Complex Sugar that is the basic
for longer
Molecule of Carbohydrates
D. To lower the blood glucose levels in
B. Simple sugar comprised of 2 or more
our body
monosaccharides
5. Carbon can form bonds with other C. Compounds comprised of more than
atoms. 10 monosaccharides bonded together
NARAYAN CHANGDER
A. 2 D. Compounds that are the basic
B. 3 molecules of carbohydrates
C. 4 11. is sugar found in fruit, honey and veg-

D. 6 etables.
A. Maltose
6. If a sugar compound has 6 carbons, how
many hydrogen atoms does it have? B. Lactose
A. 12 C. Fructose
B. 6 D. Sucrose
C. 18 12. What indicator do we use to test for the

D. 24 presence of monosaccharides (glucose)?
A. Biuret’s
7. what are examples of proteins?
B. Sudan III
A. starches/sugars
C. Lugol’s/Iodine
B. glucose, lactose, galactose, fructose
D. Benedict’s
C. hemoglobin, insulin, keratin
D. waxes, fats, water 13. Where in your body are complex carbohy-
drates broken down into simple sugars?
8. What suffix indicates that a chemical is a A. In your bloodstream
sugar?
B. In your intestines
A. -ose
C. In your mouth
B. -ase
D. In your liver
C. -ate
D. -ite 14. A carbohydrate that contain two monosac-
charide units bound together by a covalent
9. Monosaccharides are monomers of bond.
A. Carbohydrates A. monosaccharide
B. Lipids B. disaccharides
C. Proteins C. saccharides
D. Nucleic Acids D. polysaccharides

15. The following are carbohydrate sources, B. Protein

except C. Carbohydrates

A. Rice, corn, and wheat D. Fats
B. Crackers, rice, and fruit
21. Which is not a chemical element in the ele-
C. Sweet potato, cassava, noodles mental composition of carbohydrates?
D. Wheat, rice, potato A. Carbon
16. What is the essential macro-nutrient found B. Oxygen

in wholegrains and green leafy vegeta- C. Nitrogen
bles? D. Hydrogen
A. Fat 22. A monomer splits from a polymer through
B. Fibre A. ATP synthesis
C. Sugar B. monomerization
D. Sodium C. hydrolysis
17. What type of leavening agents does D. condensation reaction
QUICK BREAD uses? 23. Plants store glucose as
A. a. Baking Soda A. Sucrose
B. b. Baking Powder B. Glycogen
C. c. Yeast C. Carbohydrates
D. Both a and b D. Starch
18. Which of the following is not a monosac- 24. Carbohydrates are one of the four major
charides? groups of
A. fructose A. Specific carbohydrates
B. galactose B. Organic molecules
C. glucose C. Complex Carbohydrates
D. sucrose D. Cellulose
19. What is insulin? 25. Another word for complex carbohydrates:

A. Protein
A. Hormone that helps regulate blood glu-
cose levels B. Fiber
B. hormone that helps raise blood glu- C. Starches
cose levels D. Fat
C. hormone that helps lower blood glu- 26. What are the common elements present in
cose levels biomolecules?
D. none of above A. CHONSP
20. Which of these performs the same function B. CHONS
as gasoline in a car? C. CHONP
A. Water D. CHO

27. Categorize each carbohydrate listed as ei- C. Chitin

ther a monosaccharide, disaccharide, or D. Glucose
polysaccharide.celluslose
33. What is the type of reaction that is
A. polysaccharide
used during the digestion of carbohydrates
B. disaccharide called?
C. monosaccharide A. Condensation
D. none of above B. Dehydration
NARAYAN CHANGDER
28. what compound is LOST in the reaction C. Hydrolysis
that links two monosaccharides? D. Hydrogenation
A. water 34. What is the health effect of a low CHO Diet
B. oxygen (<50%).
C. hydrogen A. Weight gain, risk of type 2 diabetes &
heart disease.
D. carbon
B. Strokes, weight loss & vitamin defi-
29. This test will give bluish green color as the ciency.
positive result for carbohydrates. C. Headaches, weakness, weight loss,
A. Molisch test dizziness and irritability.
B. Anthrone test D. Osteoporosis, liver & kidney damage.
C. Iodine test 35. Which of the following results of Bene-
D. Seliwanoff test dict’s Test indicates presence of a large
amount of reducing sugar?
30. Choose correct answers:The monomers of
A. blue precipitate
carbohydrates/polysaccharides are
B. green precipitate
A. sugars/monosaccharides
C. orange precipitate
B. amino acids
D. brick-red precipitate
C. nucleotides
36. To make stronger by adding an extra nu-
D. none of above
trient.
31. These are the simplest form of carbohy- A. Fortified
drates.
B. Restored
A. monosaccharides C. Converted
B. polysaccharides D. Enriched
C. disaccharides
37. Which carbohydrate provides us with a
D. polymers feeling of fullness?
32. What forms the exoskeleton of anthro- A. Sugar
pods? B. Starch
A. Glycogen C. Fibre
B. Cellulose D. Fruit

38. What indicator do we use to test for the 44. Molecules made primarily of elements NOT
presence of starch? found in living organisms.

A. Biuret’s A. Inorganic
B. Sudan III B. Organic
C. Lugol’s/Iodine C. Carbonic
D. Benedict’s
D. Hydraulic
39. Which word ending is typical of carbohy-
drates? 45. When simple sugar pass through the small
intestine and into the blood they then
A. -in travel to
B. -ol
A. the kidneys
C. -ase
B. the heart
D. -ose
C. the lungs
40. Your body breaks down starches into this: D. the liver
A. Glucose
B. Sugar 46. Which of the following are true of
monosaccharides?
C. Protein
A. They are the simplest carbohydrate
D. Fat molecule.
41. Pasta in volume when cooked B. They do not contain carbon.
A. doubles C. They are formed when two monosac-
B. triples charides molecules join together.
C. reduces D. They are the most complex carbohy-
D. none of above drate molecules.
42. Which polysaccharide is found in the ex- 47. A single unit of sugar is referred to as:
oskeleton of some animals? A. Monosaccharide
A. cellulose
B. Monocarbohydrate
B. starch
C. Mononutrient
C. chitin
D. Monopolymer
D. none of above
48. What is correct function for a carb?
43. What do we call of the bonds between nu-
cleotides? A. build and repair body tissues
A. covalent bond B. body’s main source of energy
B. phosphodiester bonds C. helps keep immune system functioning
C. nucleotide bonds
D. all of the above D. cushions organs

49. The categories of carbohydrates based on C. Cellulose

structural complexity are: D. Pectin
A. Monosaccharide, disaccharide,
oligosaccharide, polysaccharide 55. Found in fruits, vegetables, grains, pota-
toes, pasta, breads that our bodies have
B. glucose, maltose trehalose, starch
the natural ability to break down.
C. Aldoses and ketoses
A. Starch
D. There are no categories of carbohy-
NARAYAN CHANGDER
drates based on structure B. Glycogen
C. Cellulose
50. An example of a disaccharide is sucrose.
Which of the following are the two D. none of above
monosaccharides which make up sucrose.
56. Which carbohydrate makes up the cell wall
A. 2 molecules of Fructose of plants?
B. 2 molecules of Glucose
A. Glucose
C. Glucose and Galactose
B. Chitin
D. Glucose and Fructose
C. Cellulose
51. Sugars all end with what three letter end- D. Glycogen
ing?
A. -ote 57. carbohydrate is found in exo skeleton
of insects
B. -ate
A. Pectin
C. -ase
D. -ose B. Peptidoglycan
C. Chitin
52. What elements make up carbohydrates?
D. Inulin
A. Carbon, hydrogen, nitrogen, oxygen
B. sulfur, carbon, hydrogen 58. What might happen if you didn’t consume
enough protein?
C. glucose and fructose
D. carbon, hydrogen, oxygen A. Your body wouldn’t be able to build
muscle mass.
53. What must fiber have in order to “do its B. You wouldn’t have any energy at all.
job” effectively?
C. You would feel really thirsty all the
A. Protein
time.
B. Vitamin
D. You would become overweight.
C. Water
D. Fat 59. How are carbohydrates stored in plants?
A. Starch
54. The most abundant polysaccharide on
Earth is B. Glycogen
A. Glycogen C. Cellulose
B. Starch D. Chitin

60. What kind of energy do complex carbohy- B. disaccharide

drates provide us with?
C. monosaccharide

A. stored energy
D. none of above
B. kinetic energy
C. quick energy 66. Glucose is
D. renewable energy A. Milk sugar

B. Blood sugar
61. Which of the following are the simplest
form of carbohydrates? C. Honey sugar
A. Monosaccharides D. All above mentions are wrong!
B. Disaccharides
67. Who cannot eat cereals that contain
C. Oligosaccharides gluten?
D. Polysaccharides A. Overweight person
62. What are Carbohydrates B. Vegetarian person
A. Class of nutrients that is a major C. Coeliac person
source of energy for the body.
D. Sleepy person
B. Class of nutrients that is a minor
source of energy for the body. 68. Categorize the food items below by select-
C. A type of nutrient that breaks down ing which macromolecule they are known
sugar in the body. to contain.CELERY
D. A type of nutrient that breaks down fat A. carbohydrate

in the body. B. protein
63. Monosacharides do not contain: C. fat
A. aldehyde group D. none of above
B. ketone group
69. In DNA, T is referred to as thymine, how-
C. hydroxyl group ever, in RNA, it is represented by what
D. carboxyl group nitrogenous base?
A. U (Uracil)
64. Most carbohydrate names end with which
ending: B. C (Cytosine)
A. ise C. A (Adenine)
B. ase D. G (Guanine)
C. ese
70. Sugar present in DNA is
D. ose
A. Ribose
65. Categorize each carbohydrate listed as ei-
B. Deoxy Ribose
ther a monosaccharide, disaccharide, or
polysaccharide. GLUCOSE C. Glucose
A. polysaccharide D. No sugar is present in DNA

71. Which is an example of a whole grain prod- C. cellulose

uct?
D. glucagon
A. all-purpose flour
B. white rice 77. This is the primary form of sugar that is
stored in the body as a source of energy.
C. oatmeal
A. glucose
D. pasta
B. galactose
72. What is not a type of carbohydrate?
NARAYAN CHANGDER
C. maltose
A. Fat
B. Fiber D. fructose
C. Starch 78. Wholegrain carbohydrates contain which

D. Sugar of the following nutrients?
73. What is the muffin method? A. Fiber

A. dry ingredients in one bowl and wet in- B. Minerals
gredients in another then gently mix C. Vitamins
B. put all ingredients in one bowl and mix
D. All of the above
gently
C. making muffins and dropping in tin pan 79. Which of the following are all disaccha-
rides?
D. none of above A. Maltose, sucrose, lactose
74. The prefix “hydrate” stands for B. Glycogen, lactose glucose
A. carbon C. Cellulose, starch, lactose
B. energy D. Maltose, lactose, cellulose
C. hydrogen
D. water 80. Table sugar is also known as ?
A. Sucrose
75. Which best describes the importance of the
carbohydrate cellulose to plant cells? B. Glucose
A. It lubricates cell organelles. C. Fructose
B. It provides enzymes for the cell. D. Maltose
C. It serves as a storage center for water
and wastes. 81. What type of bonds are found as a result
of dehydration synthesis of two monosac-
D. It provides the main structural ele-
charides?
ments in the cell wall.
A. nonpolar covalent bond
76. The storage form of carbohydrates in liver
and muscle cells B. glycosidic linkage
A. starch C. ionic bond
B. glycogen D. hydrogen linkage

82. The food source for glucose is: B. Glycogen

A. milk C. Sucrose

B. fruit D. Cellulose
C. veggies, grains, fruits
88. Which polysaccharide is found in the ex-
D. grains oskeletons of insects and crustaceans?
83. How many do classes of carbohydrate A. Celluose
have? B. Starch
A. 1 class:monosaccharides C. Chitin
B. 2 classes:monosaccharides, disaccha- D. Glycogen
rides
89. The monomer of a carbohydrate is called
C. 3 classes:monosaccharides, disaccha-
rides and oligosaccharides
A. a monosaccharide
D. 4 classes:monosaccharides, disaccha-
rides, oligosaccharides, polysaccharides B. a fatty acid
84. The physical appearance of Cellulose C. an amino acid
A. White crystalline D. a nucleotide
B. Amorphous powder 90. This test will give positive result for keto-
C. Fibrous hexoses.
D. none of above A. Barfoed Test

B. Osazone formation
85. Categorize the food items below by select-
ing which macromolecule they are known C. Seliwanoff’s test
to contain. apple D. Bial’s Orcinol test
A. carbohydrate
91. Which best explains the process that oc-
B. protein curs in order for energy to be derived from
C. fat starch?
D. none of above A. It must be dissolved in water
B. It must be converted into glucose.
86. How do the number of H atoms compare to
the number of O atoms in a carbohydrate? C. It must be combined with another
polysaccharide.
A. There are TWICE as many H
D. It must be decomposed into carbon,
B. They are the same amount
hydrogen, and oxygen
C. There are THREE times as many H
92. Test used to detect lipids:
D. There are TWICE as many O
A. Biuret test
87. What polysaccharide is found in grain prod-
ucts and contains large amounts of en- B. Iodine test
ergy? C. Benedict’s test
A. Starch D. Brown paper bag test

93. The most common disaccharide that we C. Glycogenin

used almost every day as table sugar is:
D. Galactase
A. fructose
B. glucose 99. The simple sugar in milk is
C. galactose A. lactose
D. sucrose B. maltose
94. How many calories per gram do carbohy- C. sucrose
NARAYAN CHANGDER
drates have? D. fructose
A. 4
100. Carbohydrates, the most abundant
B. 6 biomolecules on earth, are produced by
C. 9 A. All bacteria, fungi and algae
D. 3
B. Viruses, fungi and bacteria
95. Which from the list below is a polymeric C. Some bacteria, algae and green plant
CHO that consists of numerous glucose cells
molecules joined by glycoside bonds
D. Fungi, algae and green plant cells
A. Carbohydrate
B. Oligosaccharide 101. It is an enzyme that catalyzes the decom-
C. polysaccharide position of carbonic acid into carbon diox-
ide and water
D. starch
A. carbonic anhydrase
96. Which statement is not true?
B. enzymes
A. polysaccharides formed as a result of
the esterification reaction C. catalysts
B. carbohydrates have higher ratio of oxy- D. anhydrase

gen to hydrogen comapred to lipids
102. What is the ratio of uncooked to cooked
C. general formula of carbohydrates is pasta?
Cx(H2O)y
A. 1:2 cups
D. fructose is soluable in water
B. 1:3 cups
97. Which is a carbohydrate containing two
C. 1:1 cups
subunits?
A. disaccharide D. none of above
B. diglyceride 103. Each carbohydrate molecule is composed
C. dipeptide of the following EXCEPT
D. base pair A. nitrogen
98. Also known as glycogen primer B. carbon

A. Glycogenase C. oxygen
B. Glucose D. hydrogen

104. Which of the following are true of disac- C. CHONS

charides? D. CHONPS

A. They are the simplest carbohydrate
molecule. 110. How many molecules of water would be
created by joining 5 monosaccharides to
B. They do not contain carbon.
make 1 polysaccharide?
C. They are formed when two monosac-
charides molecules join together. A. None
D. They are made up of many monosac- B. 2

charides molecules. C. 4
105. The digestion of sucrose (table sugar) re- D. 5
sults in what two monosaccharides?
111. What two groups are removed from
A. Fructose and glucose monosaccharides to form disaccharides or
B. Maltose and glucose polysaccharides
C. Glucose and galactose A. water and oxygen
D. Galactose and fructose B. hydrogen and hydroxyl group
106. When making biscuits and muffins, over- C. carbon and hydrogen
mixing causes: D. water and carbon
A. bread to tough and/or have tunnels.
112. Glycerol and fatty acids are the
B. a nice fluffy top.
monomers of
C. smooth flaky layers
A. Carbohydrates
D. none of these
B. Lipids
107. Different types of sugars all end in the C. Proteins
suffix
D. Nucleic Acids
A. ly
B. itis 113. Wholegrain cereals provide , which
prevents bowel disease.
C. ose
D. ion A. sugar
B. dietary fibre
108. With enzymes, biochemical reactions
would occur far too slowly to sustain life. C. starch
A. TRUE D. gluten
B. FALSE 114. Which organic molecule serves as the
C. DI AKO SURE main source of energy for cells?
D. none of above A. amino acids
109. Carbohydrtaes are made up of B. glucose
A. CHO C. proteins
B. CHON D. starch

115. The relative sweetness of Fructose 121. Which of the following is NOT made of
A. 100% thousands of glucose molecules?
B. 16% A. Polysaccharide
C. 32.5% B. Maltose
D. 173.3% C. Glycogen
D. Amylose
116. Sucrose (table sugar) is made of of
NARAYAN CHANGDER
A. two glucose molecules 122. Which reaction is needed to join two
monosaccharides?
B. 2 fructose molecules
A. Hydration
C. 1 glucose and 1 fructose
B. Dehydration
D. 2 sucrose molecules
C. Dehydrogenation
117. What carbohydrate is referred to as di- D. Hydrolysis
etary fiber?
A. Starch 123. Which of the following factors can reduce
a starch’s thickening ability?
B. Glycogen
A. Adding an acid
C. Maltose
B. Heating to the gelatinization point
D. Cellulose
C. Reducing salt content
118. This phase produce nicotinamide adenine D. Reducing water content
dinucleotide phosphate hydrogen
A. non-oxidative phase 124. Where is glycogen stored?
B. oxygen phase A. Liver and muscle
C. oxidative phase B. Muscle and kidney
D. non-oxygen phase C. Kidney and stomach

D. none of above
119. The following are the sugars that formed
brick red precipitate during Barfoed test, 125. Which one of the following would give
EXCEPT: you the most carbohydrates
A. Sucrose A. steak
B. Lactose B. carrot
C. Glucose C. lettuce
D. Fructose D. pasta
120. which is the monomer of a carbohy- 126. Can form 4 bonds and is the “backbone
drate? of life”
A. amino acid A. Phosphorus
B. nucleotide B. Nitrogen
C. monosaccharide C. Oxygen
D. fatty acid D. Carbon

127. Which elements combine to form carbohy- C. 4 cups

drates?
D. 6 cups

A. Carbon, Nitrogen, and Oxygen
B. Carbon, Hydrogen, and Oxygen 133. List two other disaccharides
C. Carbon, Potassium, and Calcium A. fructose and sucrose

D. Carbon, Calcium, and Hydrogen B. glucose & fructose
128. Biomolecules contain a variety of atoms. C. maltose & lactose

Which biomolecule maintains a ratio of 1 D. galactose and maltose
carbon atom to 2 hydrogen atoms to 1
oxygen atom? 134. these are converted to glucose for use by
A. lipid body cells
B. protein A. fructose
C. protein B. ribose
D. carbohydrate C. galactose
129. Where do you mostly find pectin? D. deoxyribose

A. nucleus 135. Common leavening agents include of all
B. cell membrane of the following EXCEPT:
C. mitochondira A. Air and eggs
D. cell wall B. Baking Soda and Baking Powder
130. Carbohydrates must be in what form in C. Yeast
order for cells to use them as an energy D. Salt
source?
A. Cellulose 136. What does it mean that the blue portion
B. Fructose of the plate is rather small?
C. Glucose A. Vegetables should be eaten in abun-

dance
D. none of above
B. You shouldn’t consume all that much
131. It is also called fruit sugar. dairy
A. fructose C. You should consume a non-fat diet
B. glucose D. Fruits are a poor source of nutrients
C. sucrose
137. What are the elements of carbohy-
D. galactose
drates?
132. Jeff needs 4 cups of cooked macaroni for A. CHO
his pasta salad. How many cups of dried
pasta should he use? B. CHON
A. 1 cup C. CHONP
B. 2 cups D. CHOP

138. Monosaccharides are known as C. it can form single, double and triple
A. complex sugars bonds with other atoms
B. easy fats D. all of the above

C. simple proteins
144. Polysaccharides are made up of how
D. simple sugars many monomers?
139. Most names of sugars end in - A. less than 1
NARAYAN CHANGDER
A. ase B. 1
B. ese C. 2
C. ose
D. more than 2
D. ise
145. Test used to detect starch in a sample:
140. Which candy uses ripening to develop a
smooth texture? A. Biuret test
A. Caramels B. Iodine test
B. Fondants C. Benedict’s test
C. Rock Candy
D. Brown paper bag test
D. Suckers
146. The relative sweetness of lactose
141. Molecules primarily made of elements
found in living organisms. Organic A. 100%
molecules make up living organisms. Or-
ganic molecules are made of the elements B. 16%
of life:CHNOPS C. 32.5%
A. Inorganic D. 173.3%
B. Carbonic
C. Organic 147. What word describes two monomers of
a carbohydrate bonded together?
D. Hydraulic
A. Monosaccharide
142. Plants store extra sugar as
B. Disaccharide
A. starch
C. Trisaccharide
B. cellulose
C. glycogen D. Polysaccharide
D. glucose 148. Cereals are ideal for what type of diet

143. Carbon is different from many other ele- due to their LBV protein content?
ments in that A. Vegan
A. it has four electrons in its outermost B. High fat
energy level
C. Coeliacs
B. it readily bonds with other carbon
atoms D. Babies

149. Monosaccharides include three main 155. Which is the most common monosaccha-
types: ride?

A. Glucose, fructose and galactose A. Fructose
B. Retinol, Alpha-tocopherol and Mena- B. Glucose
dione
C. Galactose
C. Arginine, Glycine and Serin
D. Sucrose
D. All above answers are wrong!
156. + = lactose
150. Function of carbohydrates is:
A. glucose + glucose
A. energy & energy storage
B. glucose+ fructose
B. raw & structural materials
C. glucose + galactose
C. none of the above
D. none of above
D. all of the above
157. select the element that is NOT present in
151. Which is an example of a simple carbohy- carbohydrates
drates?
A. carbon
A. Digested slowly
B. hydrogen
B. Digested quickly
C. oxygen
C. I have no idea
D. nitrogen
D. Digested normally
158. What type of reaction is used to create
152. Lipids are made of
polymers from monomers?
A. C H O
A. Condensation
B. C H O N
B. Hydrolysis
C. C H O N P
C. Hydrogenation
D. C H O N S
D. Digestion
153. Match the basic ingredient to the purpose
in the quick bread:Flavor enhancing 159. Animal’s storage carbohydrates in form
of:
A. Fat
A. starch
B. Salt
B. glycogen
C. Eggs
C. glucose
D. Sugar
D. cellulose
154. Found in fruits, vegetables, grains, pota-
toes, pasta, breads. 160. Lactose is found in
A. Starch A. Milk
B. Glycogen B. Milk products
C. Cellulose C. All of the above

161. Which is not a source of carbohydrates? B. Strokes and heart disease

A. Meat C. Cancer only
B. Underground stems D. Constipation only
C. Vegetables
167. How are carbohydrates stored in ani-
D. Ripe fruits
mals?
162. The following are the sugars that formed A. Starch
NARAYAN CHANGDER
needle shaped or broomstick crystals dur-
ing Osazone test, EXCEPT: B. Glycogen
A. Galactose C. Cellulose
B. Xylose D. Chitin
C. Glucose
168. These are the main sources of energy of
D. Fructose the body.
163. Your body breaks down carbohydrates A. carbohydrates
into what? B. protein
A. Glucose
C. nucleic acids
B. Protein
D. lipids
C. Refined Sugars
D. Vitamins 169. Which is the best example of a monosac-
charide, or simple sugar?
164. The percentage of our daily calories that
should come from carbohydrate should be A. starch
in the range of to % B. glucose
A. 5-10% C. cellulose
B. 45-65% D. glycogen
C. 20-25%
170. All polymers are made up of
D. 90-100%
A. monosaccharides
165. Chemical process that combines
molecules by releasing water as a waste B. monomers
product. C. proteins
A. Dehydration Synthesis D. None of these
B. Hydrolysis
171. What elements are part of carbohy-
C. Protein Synthesis
drates?
D. Transcription
A. Carbon, nitrogen and oxygen
166. Fibre helps to reduce the risk of which
B. Carbon, nitrogen and phosphorus
health related diseases?
C. Carbon, oxygen and glucose
A. Constipation, Bowel Cancer, Obesity,
type II Diabetes and heart disease D. Carbon, hydrogen and oxygen

172. Select the group of foods from below that 178. Which of these has the general chemical
contain the most fibre content formula CH2 O?
A. proteins

A. Cheese, eggs and fish
B. Silverbeet and potatoes B. lipids
C. Carrots, oranges and corn C. carbohydrates
D. Brocoli, spinach and grains D. steroids
173. Which foods listed below contain carbo- 179. What are carbohydrates?
hydrates? A. The second most source of energy our
A. Fruits body gets.
B. A potato.
B. Grains
C. The main source of energy our body
C. Vegetables
gets.
D. All the above D. The stuff that makes our bones strong.
174. Which sugar is a disaccharide? 180. Which element is not found in carbohy-
A. sucrose drates?
B. ribose A. carbon
C. glycogen B. sulfur
D. rybulose C. hydrogen
D. oxygen
175. What do organisms use carbohydrates
for? 181. When two monosaccharides combine in a
A. many different jobs dehydration reaction they form
A. amino acids
B. storing information
B. disaccharides
C. long-term energy storage
C. glycogen
D. quick energy
D. cellulose
176. The main function of a carbohydrate is
182. A carbohydrate that is found only in milk
A. long term energy storage is
B. stores genetic information A. Sucrose
C. short term energy storage B. Glucose
D. regulates and controls all body proc- C. Maltose
cesses D. Lactose
177. Monosaccharides and disaccharides are 183. Glucose (honey, jam, soft drinks) & fruc-
also known as ? tose (fruit) are examples of
A. polymers A. Monosaccharides
B. simple sugars B. Disaccharides
C. complex carbohydrates C. Polysaccharides
D. starches D. none of above

184. How many calories does 1 gram of a car- C. Starches

bohydrate contain? D. Cellulose
A. 1
190. Starches with a branched structure are
B. 4 called
C. 7 A. amylopectin
D. 15 B. granules
NARAYAN CHANGDER
185. Which of the following is the healthiest C. polymers
type of carbohydrate? D. amylose
A. Bread made with white flour
191. Sucrose is formed by reaction between:
B. Rice made with whole grains
A. Glucose and Fructose
C. Cereal made with refined grains
B. Glucose and Glucose
D. White rice
C. Fructose and Galactose
186. The following is an example of a complex D. Galactose and galactose
carbohydrate
192. Which monosaccharides are found in su-
A. can of pop
crose?
B. poptart
A. Glucose and maltose
C. sweet potato
B. Glucose and galactose
D. Snickers
C. Fructose and galactose
187. What is the chemical formula for maltose D. Glucose and fructose
(a disaccharide)?
193. Fructose is:
A. C6H26O6
A. aldose sugar
B. C12H24O12
B. ketose sugar
C. C12H22O11
C. pentose sugar
D. C12H22O12
D. heptose sugar
188. Your body breaks down most complex
carbohydrates into: 194. Which of these foods would contain com-
plex carbohydrates?
A. Fructose
A. orange
B. Sucrose
B. syrup
C. Glucose
C. boroccoli
D. Strach
D. banana
189. Which of the following polysaccharides is
in fungi and arthropods (organisms with 195. It is stored in the liver and muscles. It
shells)? also serves as a reservoir of the readily
available glucose that is releases from the
A. Chitin liver when the glucose level in the blood
B. Saccharin becomes low.

A. glycogen 201. Stored in the liver

B. cellulose A. Starch

C. starch B. Glycogen
D. chitin C. Cellulose
196. How is fiber different from most other D. none of above
foods you eat?
A. It doesn’t contain any sugars at all 202. Examples are starch, glycogen, and cellu-
lose
B. Consuming it robs your body of nutri-
ents A. polysaccharides
C. Your body can’t digest it B. monosaccarides
D. It contains elements of all the major C. disaccharides
food groups
D. none of above
197. Which is not a function of carbohy-
drates? 203. Which organic molecule is paired with its
A. defense function?
B. energy A. nucleic acid:to store energy

C. structure B. proteins:to provide insulation
D. all are not C. lipids:to regulate metabolic processes
198. The most abundant class of biomolecules

D. carbohydrate:to provide quick-release
A. lipids
energy
B. carbohydrates
C. proteins 204. What do carbohydrates provide for the
body?
D. nucleic acids
A. Helps build and repair body tissue
199. How many sugar units make up monosac-
charides? B. Helps hydrate your body
A. one C. Provides your body’s main source of

energy
B. two
D. Helps vital processes
C. three
D. zero 205. Sucrose (table sugar) Lactose (Milk
Sugar) Maltose (Grain sugar) are exam-
200. The main function of carbohydrates in to
ples of
provide for the body?
A. Fun A. polysaccharides
B. Energy B. monosaccarides
C. Fat C. disaccharides
D. Protein D. none of above

206. What is a disaccharide? C. Maltose

A. Three monosaccharides joined by a co- D. Cellulose
valent bond
B. Two monosaccharides joined by a pep- 212. Which type of food provides fiber?
tide bond A. Food from plant sources
C. Two monosaccharides joined by a co-
B. Only from vegetables
valent bond
NARAYAN CHANGDER
D. none of above C. Only from fruits
D. Only from grains
207. What are excess sugars converted to if
your glycogen reserves are full?
213. What is the ratio of the carbohydrate el-
A. starch ements?
B. glucose A. 1:2:1
C. adipose tissue
B. 2:1:2
D. ATP
C. 1:2:3
208. The biscuit method of mixing involves
D. 1:1:1
A. melted butter 214. What is a function of a polysaccharide,

B. oil like starch?
C. solid fat A. Stores energy
D. no fat B. Movement
209. How many sugar units make up polysac- C. Stores genetic information
charides?
D. Speeds up reactions
A. one
B. two 215. Which of the following is an example of
C. three or more a carbohydrate?
D. none A. Monosaccharide
210. If a carbohydrate has six carbon, how B. Disaccharide

many hydrogens does it have? C. Polysaccharide
A. 3 D. All of the above
B. 6
C. 9 216. Which of the following elements is NOT
found in carbohydrates?
D. 12
A. Carbon
211. Dairy products have what disaccharide in
them? B. Hydrogen
A. Lactose C. Nitrogen
B. Fructose D. Oxygen

217. High-fructose corn syrup is made from C. fructose

corn. The main carbohydrate in corn is a
D. maltose
polysaccharide called

A. cellulose 223. Which is a Carbohydrate’s monomer?
B. starch A. Fatty acid
C. fructose
B. Amino acids
D. none of above
C. Monosacharide
218. How are the functions of a carbohydrate D. Nucleotide
and a lipid similar?
A. Both are a source of energy. 224. A carbohydrate with a polyhydroxy ke-
B. Both are replicated during meiosis. tone structure
C. Both lower the activation energy of re- A. Aldase

actions. B. Ketose
D. Both dissolve nutrients in the digestive
C. Ketase
system.
D. Aldose
219. Percentage of glycogen found in the mus-
cles 225. What is the purpose of adding Sulfuric
A. 6% acid to a sugar molecule?
B. 8% A. To precipitate
C. 5% B. To dehydrate
D. 1% C. To crystallize
220. Name a polysaccharide: D. To dissolve
A. Starches:potato
226. are large molecules made of smaller
B. Glucose:Grape juice repeating
C. Sucrose:beets
A. monomers, polymers
D. none of above
B. polymers, monomers
221. The scientific name for table sugar is C. monomers, monomers
A. lactose
D. polymers, polymers
B. sucrose
C. galactose 227. Monomer is to Macrocolecule like is
to
D. glucose
A. Building is to Bricks.
222. The simple sugar which comes from fruit
is called B. Brick is to Building.
A. sucrose C. Carpenter is to Building.
B. lactose D. Building is to Carpenter.

228. Sucrose is formed by: 233. How did quick breads get their name?
A. condensation reaction of glucose and A. they are easy to make
fructose B. they do not need to rise
B. polymerization reaction of glucose and C. they are quick cooking
fructose
D. all of the above
C. condensation reaction of glucose and
galactose 234. What part of the kernel has the most nu-
NARAYAN CHANGDER
trition?
D. polymerization reaction of glucose and
galactose A. Bran
B. Germ
229. Please choose the example that is NOT a
simple carb. C. Endosperm
A. Snickers D. flour
B. Gummy Bears 235. What suffix is used in the names of most
C. Coke carbohydrates?
D. Rice A. -ase
B. -nic
230. When a product claims that it is “Whole
C. -ose
Wheat”, that means:
D. -yme
A. it must use the entire wheat kernel.
B. it only need to use the brain and en- 236. Some carbohydrate foods are
dosperm. A. fruits
C. it only need to use 85% of the wheat B. grains
kernel.
C. vegetables
D. it only needs to use half of the wheat
D. all the above
kernel
237. The organic compounds that have many
231. Which of the following is NOT a reducing structural purposes and are used in many
sugar? processes within thecell are called
A. glucose A. Carbohydrates
B. fructose B. Lipids
C. maltose C. Proteins
D. sucrose D. Nucleic Acids
232. Humans store energy in their body in the 238. All carbohydrate names end with which
form of ending:
A. Starch A. ise
B. Glycogen B. ase
C. Cellulose C. ese
D. Chitin D. ose

239. Which one is a non reducing sugar? C. Monopeptide

A. Glucose D. Carboxylic acid

B. Galactose
245. All organic compounds contain the ele-
C. Maltose ment
D. Sucrose A. carbon
240. A scientist examines the source of the B. nitrogen
carbon atoms found in a person’s breath. C. phosphorus
Which food substances are most likely the
source? D. sulfur
A. lipids 246. The type of bond that forms when a dis-

B. proteins accharide is formed from two monosaccha-
rides is called:
C. nucleic acids
A. peptide bond
D. carbohydrates
B. carbohydrate bond
241. The element is found in all of the or-
C. glycosidic bond
ganic compounds.
D. none of above
A. Iron
B. Nitrogen 247. The details shows the elements found
C. Carbon in the food classess X and Y.Food class
X:Elements C, H, OFood class Y:Elements
D. Oxygen C, H, O, NWhat are food classess X and
242. Ways in increase fiber in the diet: Y?
A. use whole wheat flour, A. X:Carbohydrate, Y:Lipid

B. eat the skins/peels B. X:Lipid, Y:Protein
C. eat candy C. X:Protein, Y:Carbohydrates
D. a and b D. X:Protein, Y:Lipids
243. Glycogen, a polysaccharide, in your liver 248. Which of the following is considered a
may be broken down to glucose by the pro- monosaccharide?
cess of A. glucose
A. hydrolysis B. sucrose
B. dehydration synthesis dehydration C. starch
synthesis
D. cellulose
C. condensation
D. isomerization isomerization 249. disaccharides have
A. one molecule
244. What is the monomer of a protein
called? B. two molecules
A. Amino acid C. three molecules
B. Fructose D. many molecules

250. A carbohydrate made of multiple units of C. Lactose

glucose attached together in a form the D. Maltose
body can digest; also known as complex
carbohydrate. 256. The four organic compounds found in liv-
A. fiber ing things are?
A. Carbohydrates, Lipids, Nucleic Acids,
B. starch
and Oxygen
C. sugar
B. Carbohydrates, Lipids, Proteins, and
NARAYAN CHANGDER
D. none of above Carbon
251. What does the leavening agent do? C. Carbohydrates, Lipids, Proteins, Nu-
cleic Acids
A. explode
D. Carbon, Lipids, Proteins, Nucleic Acids
B. makes the dough rise
C. makes the bread flat 257. Cellulose is major structural material of
cell wall of:
D. kills the yeast
A. Animals
252. What monosaccharide is the most impor-
B. Plants
tant abundant in nature?
C. Bacteria
A. galactose
D. Insects
B. glucose
C. fructose 258. Organic molecules that always contain
carbon, oxygen and hydrogen, often in a
D. sucrose 1:2:1 ratio
253. Which of the following items is a polymer A. carbohydrates
of glucose? B. functional groups
A. starch C. enyzme
B. cellulose D. monosaccaride
C. glycogen
259. What molecules are removed from
D. All of These monosaccharides to form disaccharides or
polysaccharides
254. The color of the positive result for Iodine
test A. water and oxygen
A. Blue - violet B. hydrogen and hydroxyl group
B. Yellow - orange C. carbon and hydrogen
C. Pink D. water and carbon
D. Green 260. What are the two major categories of
polysaccharides?
255. Which carbohydrate is found in dairy
products and helps with the absorption of A. structural and non structural
calcium and magnesium? B. function and non functional
A. Galactose C. structural and functional
B. Sucrose D. non structural and non functional

261. Which of the following organic com- 267. Why is fat an important part of our diet?
pounds is the main source of energy for A. Because it tastes good
living things?

B. Because it carries so much energy
A. carbohydrates
C. Because it contains nutrients you can’t
B. lipids get from anything else
C. nucleic acids D. Because it contains oxygen atoms
D. proteins
268. Starch is an example of a polysaccharide
262. What do carbohydrates and fats have in found in plants. What is the monomer of
common? starch (Hint:it is an example of a monosac-
charide)?
A. They’re both sources of glucose
A. sucrose
B. They’re both sources of protein
B. glucose
C. They’re both sources of fatty acids
C. glycogen
D. They’re both sources of glycerol
D. lactose
263. An unique carbohydrate found in bacterial
cell wall is 269. How many grams of fiber should the av-
erage American consume each day?
A. Peptidoglycan
A. 10-20 grams
B. Cellulose
B. 20-35 grams
C. Pectin
C. 4-9 grams
D. All of the above
D. 45-70 grams
264. This process removes a water molecule in
270. In disacchcarides two simple sugars are
order to bond monomers together:
conneted by:
A. Dehydration Synthesis
A. gydrogen bonds
B. Exocytosis B. glycosidic bonds
C. Osmosis C. ether linkage
D. Hydrolysis D. polymer linkage
265. polysaccharides have 271. chemical breakdown is also referred to
A. one molecule as:
B. two molecules A. anabolic
C. three molecules B. catabolic
D. many molecules C. metabolic
D. lolabolic
266. Humans store excess sugar in muscle and
liver cells in the form of 272. This term means “sugar”
A. glucose A. Glycerol
B. glycogen B. Fatty Acid
C. starch C. Saccharide
D. cellulose D. Nucleotide

273. What carbohydrate gives the body 0 en- C. You would develop serious vitamin de-
ergy but is still important to body func- ficiencies
tion?
D. You boost your immune system
A. Fiber
B. Glucose 279. What might happen if you didn’t get
C. Glycogen enough fatty acids in your diet?
D. B12 A. Your brain wouldn’t have enough en-
NARAYAN CHANGDER
ergy
274. It is a five-carbon sugar molecule that
helps form the phosphate backbone of B. Your muscles wouldn’t have enough
DNA molecules energy
A. Ribose C. Your kidneys and liver might not func-
B. Deoxyribose tion properly
C. RNA D. Your bones might become brittle

D. DNA
280. What do all heterotrophs have in com-
275. Makes up the plants cell wall and is fiber mon?
in our diets
A. Their diets must include meat
A. Starch
B. They must drink at least one liter of wa-
B. Glycogen ter each day to survive
C. Cellulose
C. They must consume nutrients to sur-
D. none of above vive
276. Which is NOT a function of carbohy- D. They must breathe oxygen to survive
drates?
A. Energy storage 281. If you string together 8 glucoses, how
many water molecules will come out?
B. compose cell membrane
C. structural materials A. 1
D. Energy relase B. 4
277. What monosaccharide is found in milk? C. 7

A. galactose D. 8
B. sucrose
282. What is the molecule involved in the
C. fructose
building and breakdown of carbohy-
D. lactose drates?
278. What happens if you don’t eat enough A. NaCl
carbohydrates?
B. H2O
A. Your body won’t build enough muscle
C. C6H12O6
B. Your body would stop functioning be-
cause it ran out of energy D. Glycogen

283. Which characteristic BEST explains why 288. The general formula of a monosaccharide
carbon is relevant to living organisms? is

A. Carbon is the most common element A. CnH2nOn
on Earth. B. CnH2nO2n
B. Carbon can form a wide variety of C. CnHnOn
molecules.
D. C2nHnOn
C. Many carbon isotopes are radioactive
D. Many carbon allotropes occur in na- 289. Which of the following in not a hydrate
ture. of carbon?
A. Dihydroxy acetone
284. is called carbohydrate though it is not
B. Acetic acid
a hydrate of carbon
C. Deoxy ribose
A. Acetic acid
D. All
B. Glucose
C. Deoxy ribose 290. What is the function of starch?
D. Di hydroxy acetone A. Store glucose in plants

B. Store glucose in animals
285. What is a refined cereal product?
C. Create cell walls in plants
A. All the bran and germ are removed
D. Create cell walls in fungi
B. There is more fat added
C. There is more nutrients like vitamins
of carbohydrates?
and minerals added
A. Quick Energy
D. There is less cooking time needed
B. Long-term energy storage
286. When you eat a plant, you derive energy C. Short-term energy storage
from the stored , but not from the
component. D. Structure in plants and animals
A. starch chitin 292. Simple sugars are

B. cellulose chitin A. polysaccharides
C. starch cellulose B. disaccharides
D. glycogen cellulose C. monosaccarides
D. none of above
287. The highest percentage of Maltose can be
found in 293. What does the term ‘dimer’ mean?
A. French bread A. single unit
B. Sweet potatoes B. double unit
C. Pancakes C. triple unit
D. Hamburgers D. many units

294. What is the first nutrient to break down C. C12 H22 O11
in the body? D. H2O
A. Carbohydrates
300. What type of foods provide dietary
B. Fat fiber?
C. Protein A. foods from plant sources
D. Discretionary calories B. only fruits
C. only vegetables
NARAYAN CHANGDER
295. Tough fibrous component of many plants
like celery D. only grains
A. Cellulose 301. What is the gas that makes baked prod-
B. Lactose ucts rise?
C. Fructose A. Oxygen
B. H2O
D. Glucose
C. Helium
296. Categorize each carbohydrate listed as D. CO2
either a monosaccharide, disaccharide, or
polysaccharide.starch 302. An example of a quick bread would be
A. polysaccharide
A. Pizza crust
B. disaccharide
B. Cinnamon Rolls
C. monosaccharide
C. Pretzels
D. none of above
D. Muffins
297. Which carbohydrate provides energy be-
303. Carbohydrates are sometimes called
tween meals?
A. saccharide
A. Complex
B. monosaccharide
B. Simple
C. disaccharide
C. Glucose
D. polysaccharide
D. Glycogen
304. How many simple sugars are in a Disac-
298. Which of the following polysaccharides is charide?
stored in the liver and the muscles? A. 2
A. Glycogen B. 20
B. Chitin C. 10
C. Cellulose D. many
D. Starches 305. the major site of metabolism occurs in:
299. What is the chemical formula for glu- A. large intestine
cose? B. small and large intestine
A. C1 H2 O1 C. small intestine
B. C6 H12 O6 D. intesine

306. A carbohydrate that is found only in DNA C. fatty acid

is D. glucose

A. Sucrose
312. Alpha-glucose differ from its beta isomer
B. Ribose in position of:
C. Deoxyribose A. OH group at carbon 1
D. Lactose B. OH group at carbon 4
307. How many calories per gram does carbo- C. lack of O at carbon 3
hydrates provide for energy? D. OH group at carbon 2
A. 9 313. What is the name for a monosaccharide
B. 6 with five carbons in it?
C. 4 A. triose sugar
D. 10 B. pentose sugar
C. hexose sugar
308. It is the principal structural component of
plant cell walls, making stems, leaves, and D. fructose sugar
branches strong. 314. What is the molecular formula of ribose?
A. cellulose A. C2H40
B. starch B. CH71207
C. chitin C. C5H10O5
D. glycogen D. C6H1206
309. Which of the following bread is the 315. Carbohydrates are made of what ele-
healthiest? ments?
A. White A. CHO
B. Italian B. CHON
C. Whole wheat C. CHONP
D. Sourdough D. CHONS
310. Which statement is not correct? 316. Which are examples of monosaccha-
rides?
A. monosacharides are simple sugars
A. Starch and glycogen
B. disacharides are formed from 2 simple
sugars B. Starch and glucose
C. polysacharides are condensation poly- C. Glucose and fructose
mers D. Glycogen and cellulose
D. fructose is example of disacharide 317. What is the RICE YIELD ratio in cups?
311. What are the monomers of a polysaccha- A. 1:1
ride? B. 1:2
A. glycerol C. 1:3
B. amino acid D. 1:4

318. All carbohydrates are broken down into 324. Which of the following processes occur in
what? carbohydrate?
A. fructose A. Denaturation
B. sucrose B. Coagulation
C. glucose C. Gelation
D. galactose D. Gelatinisation
NARAYAN CHANGDER
319. What is the ratio of elements found in 325. Important to the structural integrity of
carbohydrates? plant cells, this is the single most popular
polysaccharide in the world. Note:humans
A. 1:1:1
do not have the ability to digest this.
B. 1:2:1 #chewyourcorn
C. 2:1:2 A. Starch
D. 2:2:2 B. Glycogen
320. Carbohydrates are made of monomers C. Cellulose

called: D. Chitin
A. Amino acids 326. Which carbohydrate is known as table
B. Monosaccharides sugar?
C. Nucleotides A. Lactose
D. Fatty acids & Glycerol B. Maltose
C. Glucose
321. Starch has two different types:
D. Sucrose
A. Maltose and Lactose
B. Maltose and Sucrose 327. Which can be formed from its subunits by
dehydration synthesis (removing H2O and
C. Lactose and Sucrose
joining two subunits)
D. Amylose and Amylopectin A. proteins
322. Which food contains the most starch? B. carbohydrates
A. Pasta C. lipids
B. Broccoli D. all of them
C. Table sugar 328. Non structural carbohydrates can be di-
D. Steak gested by two means what are they?
A. fermentation and rumination
323. Sucrose is what kind of sugar?
B. digestion and sequencing
A. Fruit
C. mammalian enzymes and endopepti-
B. Grains
dases
C. Table sugar D. mammalian enzymes and fermenta-
D. Milk tion

329. What is significant about C6H12O6? 334. What reagent is used to test for reducing
sugars?
A. It is the chemical formula of glucose

A. Biurets
B. It is the general formula for monosac-
charides B. Iodine
C. It is the general formula for amino C. Lugol’s

acids D. Benedicts
D. It is the chemical formula of maltose 335. Which elements make carbohydrates or-
ganic?
330. This polysaccharide is important to the
structure of plant cell walls, A. carbon
B. hydrogen
A. Starch
C. oxygen
B. Glycogen
D. carbon and hydrogen
C. Cellulose
D. Chitin 336. What atoms make up all carbohydrates?
A. Carbon, Sulfur, Hydrogen
331. Carbohydrates are to the human body as B. Carbon, Oxygen, Phosphorus
what is to a car?
C. Carbon, Oxygen, Nitrogen
A. Transmission fluid
D. Carbon, Oxygen, Hydrogen
B. Antifreeze
337. What does it mean when a breakfast ce-
C. Motor oil real is “fortified”?
D. Gasoline A. It is high in fat
332. Which one is NOT a function for Carbohy- B. It has added vitamins and minerals
drates? C. It has four nutrients present
A. Short Term Energy D. It was made in a science lab
B. part of Cell walls 338. This nutrient is the body’s main source of
C. waterproofing energy
D. part of Plant Structures A. Protein

B. Fat
333. Which of the following is true of monosac- C. Carbohydrates
charides?
D. Water
A. they are the simplest form of carbohy-
drates 339. If we eat too many carbohydrates they
are stored in the body as ?
B. they do not contain carbon
A. fat
C. they are formed when two monosac-
charides join together B. extra cells
D. they are the most complex form of car- C. flouride

bohydrates D. none of above

340. Which monosaccharides are found in lac- A. Starch

tose? B. Glycogen
A. Glucose and galactose C. Cellulose
B. Fructose and galactose D. Chitin
C. Maltose and galactose
346. Which of the following correctly pairs the
D. Sucrose and galactose molecule to its function?
A. Glucose:Exterior structure in animals
NARAYAN CHANGDER
341. When we eat disaccharides, our cells do
what first before energy is obtained? (exoskeletons).
A. make the disaccharide a polysaccha- B. Glycogen:Energy storage in animals
ride C. Starch:provides quick energy
B. break the disaccharides down to D. Chitin:Energy storage in plants
monosaccharides
347. It is also referred to as blood sugar.
C. leave the disaccharides as is, and ob-
tain energy A. glucose
D. throw the disaccharide out, because B. sucrose

we can’t use it. C. fructose
D. galactose
342. The main function of carbohydrates is:
A. To maintain healthy bones and teeth. 348. What is the ratio of elements in carbohy-
drates?
B. to provide energy.
A. 1:2:few
C. the build and maintain body tissues.
B. 1:1
D. to regulate ody functions.
C. 1:2:1
343. Glucose bonded to galactose; also known D. none
as milk sugar.
A. sucrose 349. The word carbohydrate comes from the
French term hydrate de carbone which
B. lactose means
C. maltose A. hydrates of sugar
D. dexatrose B. hydrates of milk
344. What ending do most carbohydrates C. hydrates
have? D. hydrates of carbon
A. ose
350. When two sugar molecules combine they
B. ase release a water molecule in a process
C. ate called
D. in A. dehydration synthesis
B. hydrolysis
345. Important to the structural integrity of
plant cells, this is the single most popular C. triphosphate
polysaccharide in the world. D. macromolecule

351. monosaccharides have C. 45% to 65% of total energy from carbs.

A. one molecule

B. two molecules D. 25% to 75% of total energy from carbs.
C. three molecules 357. What two monosaccharides make up su-

D. many molecules crose?
A. glucose + galactose
352. Polysaccharides are also known as ?
B. glucose + fructose
A. monomers
C. glucose + glucose
B. simple sugars
D. fructose + maltose
C. complex carbohydrates
D. quick energy 358. What is the name of the bond that forms
between monosaccharides in a disaccha-
353. When you eat carbohydrates, what does ride?
your body use them for? A. glycosidic bond
A. Sleep B. peptide bond
B. Vitamins C. ester bond
C. Energy
D. glucose bond
D. Food
359. Which nutrient provides the body with
354. The polysaccharide found in the exoskele- the most amount of energy?
ton of an invertebrates is
A. Fats
A. pectin
B. Carbohydrates
B. chitin
C. Protein
C. cellulose
D. Fiber
D. starch
360. When a solution holds more of a solute
355. Vitamins, minerals & fibre are found in that can be dissolved it is termed
A. a solid
A. Simple CHO
B. saturated
B. Complex CHO
C. supersaturated
C. Unsaturated fats
D. none of the above
D. Complete proteins
361. Skim milk is better for you than whole
356. Nutritionally adequate diets should pro- milk. What can you infer about skim
vide what percentage of energy from car- milk?
bohydrates?
A. It’s low in fat
A. 60% to 80% of total energy from carbs.
B. It’s high in calories
B. 30% to 50% of total energy from carbs. C. It’s high in protein

D. It’s low in liber

362. For better health, choose foods that have B. C3H3O3

fewer added C. C5H10O2
A. Sugars
D. C6H6O6
B. Protein
368. These are all properties of a disaccharide
C. Starch
EXCEPT:
D. Fiber
A. made up of two sugars
NARAYAN CHANGDER
363. What is the polymer of a carbohydrate B. sucrose
called?
C. 2 monosaccharides joined by dehydra-
A. Sucrose tion synthesis
B. Polysaccharide
D. ratio of 1:2:1
C. Polypeptide
369. What is the most common and most abun-
D. Monosaccharide
dant disaccharide?
364. Which of the following is NOT one of the A. sucrose
elements that make up carbohydrates?
B. maltose
A. Carbon
C. lactose
B. Nitrogen
D. glucose
C. Hydrogen
D. Oxygen 370. What happens to the grain when it is pro-
cessed?
365. Starchyose consists
A. The grain stays whole
A. D-fructose, D-glucose and two
molecules of D-galactose B. The endosperm is removed
B. D-fructose, D-glucose and one C. The bran and germ are removed
molecules of D-galactose D. The bran is removed
C. D-fructose, D-glucose and three
molecules of D-galactose
in the quick bread:Tenderness, some flavor
D. D-fructose, D-glucose and four and richness
molecules of D-galactose
A. Fat
366. Humans break carbohydrates down dur- B. Salt
ing what process?
C. Eggs
A. Metabolism
D. Liquids
B. None of the choices
C. Photosynthesis 372. Which statement is false?
D. Protein Synthesis A. triose is sugar with 3 carbon atoms
B. hexose is sugar with 7 carbon atoms
367. Which of the following is likely to be a
carbohydrate C. aldose is suagr with -CHO group
A. C4H8O4 D. ketose is sugar with -CO group

373. What’s an example of consuming candy 378. What is the product of a condensation re-
in moderation? action besides a polymer

A. Eating a candy bar every day A. carbohydrate
B. Eating a candy bar once a week B. water
C. Avoiding candy bars at all costs C. hydrogen
D. Eating candy bars whenever they’re D. oxygen
available 379. Insufficient carbohydrates intake can
cause?
374. When cooking pasta, you should:
A. tooth decay and gum diseases
A. cover the pot
B. weight loss
B. leave the pot uncovered with water
boiling until al dente C. diabetes
C. turn thre water down to a simmer D. none of above
D. none of these 380. How plants like a potato will store carbs
A. Starch
375. The 3 types of types of carbohydrates
are: B. Glycogen
A. sugars, starches, and fibers C. Cellulose
B. complex, fiber, and starches D. none of above
C. simple, fibers, and sugars 381. For good solubility of carbohydrates are
resposible:
D. none of the above are correct
A. large number of hydroxyl groups
376. What is the difference between amy- B. aldehyde groups
lose and amylopectin regarding gelatiniza-
tion? C. large number of carbon atoms in car-
bohydrate chain
A. amylose gelatinizes with water
D. large number of hydrogen atoms
B. amylopectin gelatinizes in water
382. Classification of carbohydrates are
C. amylose gelatinizes with water and
heat A. Simple carbs and disirable carbs
D. amylopectin gelatinizes with water B. Simple carbs and complex carbs
and heat C. Monosaccharides and disaccharides
377. Osteoporosis is a disorder that can be D. Glucose and lactose

caused by not consuming enough calcium. 383. Which part of the grain kernel contains B
What can you infer about osteoporosis? vitamins and fiber?
A. It affects the nervous system A. endosperm
B. It affects the skin B. germ
C. It affects the stomach C. bran
D. It affects the bones D. starch

384. What are different examples of lipids? B. Oxygen

A. monosaccahrides, disaccharides, C. Nitrogen
starch, cellulose D. Hydrogen
B. dipetide, polypeptide, amino acids
390. Which of the following is a food source
C. DNA, RNA, ATP for a carbohydrate?
D. triglycerides, waxes, steroids, phos- A. Apple
pholipds
B. Bread
NARAYAN CHANGDER
385. Which of the following best describes the C. Rice
process of caramelisation? D. all of the above
A. Sucrose is heated above its melting
point 391. Which is the smallest simplest form of
carbohydrate?
B. It occurs when starch is mixed with liq-
A. disaccharide
uid and heated
B. saccharide
C. The change in structure of protein
molecules C. unisaccharide
D. When starch is mixed with water and D. monosaccharide
heated 392. What is the difference between amylose
386. Carbohydrate used for plant cell walls? and amylopectin?
A. glycogen A. amylose is branched, amylopectin is a
chain
B. starch
B. Amylopectin releases easily, amylose
C. cellulose does not
D. chitin C. Amylopectin loses shape, amylose
holds shape of potato
387. Different sugars all end in the suffix
D. amylose is chain, amylopectin is
A. ly
branched
B. itis
393. When cooking rice, you should:
C. ose
A. cover the pot
D. ion
B. leave the pot uncovered
388. Carbohydrate used by plants to store en- C. keep the water at a boil the whole time
ergy?
A. glycogen D. it doesn’t matter
B. starch
394. Robert wants to serve a whole grain side
C. cellulose dish. Which dish should he consider?
D. chitin A. brown rice
389. Which is not a chemical element needed B. pasta
to build sugars? C. couscous
A. Carbon D. white bread

395. What is the function of carbohydrates in 401. Carbohydrate insect exoskeleton is made
humans? of?

A. structure A. glycogen
B. energy B. starch
C. defense
C. cellulose
D. signaling
D. chitin
396. How are the structures of starch and cel-
lulose different? 402. When preparing rice, which would be a
recommended cooking practice?
A. Starch has 5 C
B. Cellulose has 5 C A. Stir the rice frequently as it cooks.
C. The OH is in a different position B. Allow the rice to boil for 10 minutes.

D. There is no difference C. Fluff the rice with a fork after cooking
it.
397. Which carbohydrate is the exoskeleton of
an insect composed of? D. Cook the rice in an uncovered pot.
A. Cellulose 403. The following are materials used in the
B. Chitin Isolation of Liver Glycogen experiment,
C. Starch EXCEPT:
D. Glycogen A. 95% Ethanol
398. It is also known as animal starch. B. Sand
A. glycogen C. 5% TCA
B. cellulose D. Table sugar
C. starch
404. What’s the most nutritionally significant
D. chitin disaccharide?
399. What are the building blocks (monomers) A. sucrose
of carbohydrates called?
B. sucralose
A. Monosaccharides
C. fructose
B. Disaccharides
D. galactose
C. Polysaccharides
D. Amino Acids 405. It is a soft, white, and tasteless powder
that is soluble in warm water but insoluble
400. is sugar found in FRUIT, honey and
in cold water.
vegetables.
A. starch
A. Maltose
B. Lactose B. chitin
C. Fructose C. cellulose
D. Sucrose D. glycogen

406. Polysaccharides can serve one of two B. source of energy and maintain body
functions: temperature
A. Genetic instructions & Information C. Protein saver and protecting organs
storage
D. Protein saver and energy source
B. Short-term energy storage & Struc-
tural support 412. Test used to detect protein in a sample:
C. Long-term energy storage & Insula- A. Biuret test
NARAYAN CHANGDER
tion
B. Iodine test
D. Catalyzing chemical reactions & Cell-
to-cell recognition C. Benedict’s test
D. Brown paper bag test
407. What do fats do for a baked good?
A. rises breads 413. It is the major constituent of the ex-
oskeleton of fungi and arthropods.
B. tenderizes and adds flavor
C. binds together ingredients A. chitin
D. none of above B. glycogen

C. cellulose
408. Carbohydrates not used by the body for
energy are stored as ? D. starch
A. Fat 414. Why shouldn’t you worry about getting
B. Protein enough fat in your diet?
C. Fluoride A. Because all fat is bad for you
D. Maltose B. Because it’s found in so many foods
409. Proteins are made of monomers called C. Because you don’t need any fat at all
in your diet
A. Nucleotides D. Because you can take it as a vitamin if
B. Monosaccharides you don’t eat it
C. Amino Acids 415. Which is a carbohydrate?

D. Glycerol and fatty acids A. starch
410. Carbohydrates are the first source of B. enzyme
for the body?
C. fat
A. repair
D. DNA
B. hygiene
C. fuel 416. Organisms use carbohydrates for
D. none of above A. Energy

B. Structural Building Blocks
411. The function of Carbohydrates are
C. Hereditary Information
A. Maintaining body temperature and giv-
ing sweetness to food D. Energy & Structural Building Blocks

417. A carbohydrate that needs to be trans- 423. Why did we use cold rice to fried rice?
formed to glucose in the liver before it can A. To add texture.
be utilized.

B. To add better flavor.
A. galactose
C. To keep structure.
B. fructose
D. So you don’t overcook.
C. sucrose
D. maltose 424. what is the major storage form of carbo-
hydrate in animal tissues?
418. Lactose is formed by reaction between:
A. Glucose
A. Glucose and Glucose
B. starch
B. Galactose and Fructose
C. polysaccharide
C. Fructose and Glucose
D. glucogen
D. Galactose and Glucose
425. Fructose is come from:
419. Adding SOME of the nutrients lost during
processing. A. fruit sugar
A. Restored B. malt sugar
B. Enriched C. Milk sugar
C. Converted D. Blood sugar
D. Fortified 426. Carbon forms this kind of bond with other
atoms:
420. What kind of energy do simple sugars
provide us with? A. covalent
A. stored energy B. ionic
B. kinetic energy C. polar
C. quick energy D. hydrogen
D. renewable energy 427. Carbohydrates yield how many Calories
421. It is referred to as the Hexose monophos- per gram?
phate shunt A. 0 Cal/gram
A. Phosphate pathways B. 9 Cal/gram
B. Pentose phosphate pathways C. 4 Cal/gram
C. pentose pathways D. 2.25 Cal/gram
D. all of the above
428. It is obtained from starchy foods such as
422. C stands for? potatoes and corn.
A. cat A. maltose
B. calcium B. sucrose
C. carbon C. lactose
D. krypton D. galactose

429. Carbohydrate used by animals to store 435. + = sucrose

energy? A. glucose + glucose
A. glycogen B. glucose+ fructose
B. starch C. glucose + galactose
C. cellulose D. none of above
D. chitin
436. carbohydrates come from sugar.
They do not supply many nutrients.
NARAYAN CHANGDER
430. The middle layer of a kernel of grain that
contains carbohydrates and proteins is the A. complex
A. bran B. optional
B. endosperm C. simple
C. hull D. loaded
D. germ 437. What are two main functions of fats
431. What health problems are a consequence within the body?
of eating too much CHO? A. energy storage and cellular transport
A. Weight Loss B. energy storage and insulation
B. Dizziness C. building blocks for DNA and hormones
C. Type 2 Diabetes
D. storing cellular information and in the
D. all of the above
cell membrane
432. Grains produce what kind of sugar:
438. In which of the following foods might we
A. sucrose expect to find lactose?
B. fructose A. Potatoes
C. maltose B. Rice
D. lactose C. Corn
433. The creation of tunnels and peaks in D. Cheese
muffins is a sign of 439. It is an enzyme that catalyzes the re-
A. not adding enough gluten moval of water from a compound.
B. under mixing A. catalyst enzyme
C. Over mixing B. carbonic enzyme
D. not making a well C. anhydrase
D. carbonic anhydrase
434. Nitrogenous bases present in the DNA
can be grouped into two categories: 440. Hydrolysis literally means
A. adenine and guanine A. To join with water
B. cytosine and uracil B. To split with oil
C. purines and pyrimidines C. To split with water
D. cytosine and thymine D. To join with oil.

441. What are the correct 3 polysaccharides 447. which is a complex sugar consisting of
A. starch, fiber, and glycogen more than ten sugars linked together

B. starch, fiber, and lactose A. oligosaccharide
B. polysaccharide
C. starch, glucose, and whole grain
C. monosaccharide
D. whole grain, galactose, and glycogen
D. carbohydrate
442. In condensation reaction of 2 simpe sug-
ars 448. The principal storage form of carbohy-
drates in the mammalian body
A. disaccharide is formed and water
A. Starch
B. disaccharide is formed and hydrogen
B. Glucose
C. polysaccharide is formed and water
C. Glycogen
D. disaccharide is formed and oxygen
D. Fructose
443. Which of these are polysaccharides?
449. Which is not considered a nutrient?
A. Glucose and fructose
A. Dietary Fiber
B. Glucose and glycogen
B. Fructose
C. Glycogen and Starch
C. Glucose
D. Lactose and sucrose
D. Proteins
444. Which of these foods would contain a sim-
450. What is the ratio of C:H:O in a carbohy-
ple sugars?
drate?
A. potatoes
A. 1:3:1
B. cauliflower B. 1:2:1
C. loaf of bread C. 2:3:2
D. apple D. 1:1:2
445. Which represents the elements in a car- 451. How many types of important complex
bohydrate? (Choose the best) carbohydrates are there?
A. CHONP A. 4
B. CHO, in the ratio CH2O B. 5
C. CHON C. 3
D. CHO, mostly C and H with a little O D. 6
446. It is the primary carbohydrate derived 452. Excess carbohydrates are stored in the
from fruits and honey. liver as
A. fructose A. Starch
B. glucose B. Glycogen
C. sucrose C. Cellulose
D. galactose D. none of above

453. Plant and animal cells can combine glu- C. Nutritious

cose molecules into long chains called D. Perfect
A. Monosaccharides
459. Property of disaccharide when mixed
B. Disaccharides with water
C. polysaccharides A. Soluble
D. none of above B. Slightly soluble
454. Which health problems is a consequence C. Insoluble
NARAYAN CHANGDER
of eating too much added sugar? D. none of above
A. overweight 460. It is an example of gluconeogenesis
B. heart disease A. biogeochemical cycle
C. diabetes B. glyoxylate cycle
D. all of the above C. chemical cycle
455. What does cellulose do for our body? D. oxalate cycle
A. keeps food moving through digestive 461. What are two structural parts of starch?
track A. lignin and cellulose
B. builds lean muscle B. amylose & amylopectin
C. promotes heart health C. petrulose and ligulose
D. purifies blood stream D. none of above
456. A carbohydrate with a simple chemical 462. Monosaccharides can be broken down
structure (ex:pop and candy) into simple sugars which one is not found
A. complex carbohydrate in food?
B. simple carbohydrate A. Glucose
C. small carbohydrate B. Fructose

C. Galactose
D. simchem carbohydrate
D. Clutose
457. The monomer of the a carbohydrate poly-
mer is: 463. When starch is present iodine turns
A. Saccharide A. purple
B. Amino Acid B. blue-black
C. Nucleotide C. orange
D. Fatty Acid D. brick red

464. Carbohydrates are composed of 2 atoms
458. In the phrase, “Unhealthy diets often con-
of for every one atom and
tain disproportionate amounts of carbohy-
drates, “ what does “disproportionate” A. hydrogen, nitrogen, carbon
mean? B. hydrogen carbon, oxygen
A. Dangerous C. carbon, oxygen, sulfur
B. Unbalanced D. carbon, oxygen, hydrogen

465. Which is an example of a carbohydrate? 471. What would be the classification of a

A. Olive oil monosaccharide made up of 5 carbons?

B. Avocado A. Triose
B. Tetrose
C. Brown rice
C. Pentose
D. Greek Yogurt
D. Hexose
466. The carbohydrate that provides support
in plants is called 472. What are carbohydrates sometimes re-
ferred to as?
A. Starch
A. Saccharides
B. Cellulose
B. Bread
C. Glycogen
C. Carbos
D. Chitin
D. Glycogen
467. Starch, cellulose, and glycogen are exam-
ples of 473. Which one is NOT an example of a carbo-
hydrate we consume in our daily lives?
A. lipids
A. Bread
B. carbohydrates
B. Pasta
C. proteins
C. Cookies
D. nucleic acid
D. Grapes
468. Which of the following polysaccharides is
474. Test used to detect simple sugar in a sam-
in fungi and arthropods?
ple:
A. Chitin
A. Biuret test
B. Glycogen B. Iodine test
C. Saccharin C. Benedict’s test
D. Starches D. Brown paper bag test
469. What is a type of food that does NOT con- 475. Natural starches are mixture of what
tain carbohydrates? molecules
A. Dairy A. Amylase and Amylopectic acid
B. Meat B. Amylase and Amylopectin
C. Fruit C. Amylose and Amylopectin
D. Sugary Sweets D. Ammonia and pectin
470. It is the principal carbohydrate in milk. 476. How are sugars formed in nature?
A. lactose A. Photosynthesis
B. galactose B. Cellular respiration
C. sucrose C. Hydrolysis
D. maltose D. Dehydration

477. Which statement is true? A. Sugar

A. monosacharides contain a carboxyl B. Starch
group C. Fiber
B. monosacharides contain only 1 hy- D. none of above
droxyl group
C. monosacharides have empirical for- 483. Table sugar is a combination of:
mula CH2O A. glucose + glucose
NARAYAN CHANGDER
D. example of monosacharide is glucose B. glucose + fructose
and celullose C. glucose + galactose
478. Which of the following is not an example D. glucose + sucrose
of a polysaccharide?
484. What is the function of a carbohydrate?
A. Starch
A. Stores energy
B. Glycogen
B. Movement
C. Maltose
C. Stores genetic information
D. Cellulose
D. Speeds up reactions
479. When large amounts of glucose is present
Benedicts turns 485. Which of the following sugars are small
enough to be absorbed out of the small in-
A. purple testine
B. blue-black A. Polysaccharides
C. brick-red B. Disaccharides
D. green C. Monosaccharides
480. What is the function of salt in quick D. Starch
breads?
486. What are the four macromolecules?
A. Tenderizing Agent
A. proteins, nucleic acids, carbohydrates,
B. Adds Flavor and lipids
C. Gives structure B. monosaccharides, lipids, polysacca-
D. Adds moisture harides, and proteins
481. What substances are classified as lipids? C. RNA, DNA, proteins, and carbohy-
drates
A. Fats, sugars, phosphates
D. proteins, DNA, RNA, and steroids
B. DNA and RNA
C. Triphosphates, glyercol-lipids and 487. How many sugar units make up disaccha-
testosterone. rides?
D. Fats, oils, waxes, hormones A. one

B. two
482. Which carbohydrate slows down diges-
tion the most or is the hardest to break C. three
down? D. zero

488. carbohydrates supply longer lasting 494. A carbohydrate with a polyhydroxy alde-
energy. hyde structure

A. simple A. Aldase
B. complex B. Ketase
C. generic C. Aldose
D. none of above D. Ketose
489. Fat is the way that the body for later 495. In order to yield 3 cups of cooked rice,
use. how much uncooked rice should be used?
A. Moves A. 1 cup
B. Stores energy. B. 2 cups
C. Produces energy. C. 3 cups
D. Stores excess vitamins and minerals. D. 6 cups
490. What is the RDA of CHO for non en- 496. When choosing carbohydrates, choose
durance based sports? ones low in added
A. 30-40% A. Fiber
B. 40-50% B. Sugar
C. 50-60%
C. Fat
D. 65-70%
D. Vitamins
491. Chemical process that breaks bonds using
497. The prefix “carbo” stands for
water.
A. carbon
A. Biomolecule
B. Dehydration Synthesis B. energy
C. Hydrolysis C. contains
D. Protein D. water
492. Match the basic ingredient to the purpose 498. How many calories of glucose can the
in the quick bread:Body/Structure body store if it is not used immediately?
A. Eggs A. 1500
B. Flour B. 1000
C. Liquid C. 2000
D. Salt D. 200
493. Sucrose is made up of 499. What is found in liver and muscle cells?
A. glucose + fructose A. chitin
B. glucose + glucose B. cellulose
C. glucose + ribose C. starch
D. glucose + galactose D. glycogen

500. Can fanny play violin much worse is an 506. You arrive at Thanksgiving dinner and
mnemonic to remember which nutrients want to make sure you eat enough starch,
A. carbohydrates, fiber, protein, vitamin, what food could you eat to increase your
minerals, water starch intake?
B. carbohyrates, fats, protein, vitamins, A. Cranberry Sauce
water B. Turkey
C. Prot C. Gravy
NARAYAN CHANGDER
D. none of above D. Stuffing
501. Animals store glucose as 507. What is the PASTA YIELD ratio in cups?
A. Sucrose A. 1:1
B. Glycogen B. 1:2
C. Carbohydrates C. 1:3
D. Starch D. 1:4
502. How many categories of carbohydrates 508. Which of the following is NOT a common
are there? food examples of carbohydrates? *
A. 1 A. pectin
B. 2 B. cellulose
C. 3 C. legume
D. There are no categories D. starch
503. A sedentary lifestyle can cause glucose to 509. Enzymes are identified by the suffix
turn into body fat. What is the best syn- A. -ase
onym for “sedentary?”
B. -ose
A. Healthy
C. -ol
B. Hyperactive
D. none of above
C. Sleep-deprived
D. Inactive 510. which is NOT a function of a protein?
A. Transport substances in/out of cells
504. What reagent is used to test for starch?
B. Enzymes control reaction rates
A. iodine
C. waterproof coverings
B. Benedicts
D. Fight diseases
C. Sudans
D. Lugol’s 511. Which of the following is not a conse-
quence of eating a lot of simple sugars
505. Which is the healthiest type of meat? over a period of time?
A. Red meat A. Diabetes
B. Brown meat B. Heart Disease
C. Raw meat C. Weight gain
D. Lean meat D. Muscle gain

512. Which is a carbohydrate consisting of a 518. Which word comes closest to meaning
chain of monosaccharide molecules? “carbohydrates”?

A. amino acid A. fats
B. enzyme B. sugars
C. glycogen C. proteins
D. hemoglobin D. vitamins
513. Substances that affect crystal growth are 519. What kind of flour contains added
called gluten?
A. enzymes A. Self Raising
B. blockers B. Strong
C. interfering agents C. Whole wheat
D. fermenting agents D. Gluten free
514. Which carbohydrate is made up of two 520. What happens if you eat more carbohy-
glucose molecules? drates then your body needs?
A. Lactose A. becomes DNA
B. Maltose B. turns to fat
C. Sucrose C. creates extra energy
D. Galactose D. becomes waste
515. Carbohydrates are 521. Oligosaccharides consist of:

A. hydrophilic A. 4 up to 10 molecules of simple sugars
B. hydrophobic B. 3 up to 10 molecules of simple sugars
C. neither C. 2 up to 10 molecules of simple sugars
D. both D. 1 up to 10 molecules of simple sugars
516. What compounds make up cellulose? 522. What is the ratio for carbohydrates?
A. amino acids A. 4:2:1
B. enzymes B. There is no ratio
C. sugars C. 2:1:1
D. lipids D. 1:2:1
517. What happens if you stop boiling action 523. It is the simplest carbohydrates or the
while cooking pasta? simplest sugars.
A. The pasta will stick together. A. saccharides
B. It will wash away nutrients. B. monosaccharides
C. The sauce won’t stick to the noodles. C. disaccharides
D. none of above D. polysaccharides

524. What are the building blocks of carbohy- C. Carbon, Oxygen, Nitrogen
drates called?
D. Carbon, Oxygen, Hydrogen
A. Monosaccharides
B. Disaccharides 530. In humans and other organisms, which
substance below acts as the main energy
C. Polysaccharides source?
D. Amino Acids
A. proteins
NARAYAN CHANGDER
525. Excess calories from carbohydrates are B. lipids
stored in the body as
C. carbohydrates
A. sugar
D. Nucleic Acids
B. starch
C. fat 531. How many tails does a phospholipid
D. protein have?
A. One
526. Classification of monosaccharides are
B. Two
A. Glucose, lactose, and maltose C. Three
B. Sucrose, maltose, and lactose D. Four
C. Glucose, fructose, and galactose
532. What are the 3 correct disaccharides
D. Sorbitol, mannitol, and dulcitol
A. sucrose, maltose, and lactose
527. Categorize the food items below by
B. glucose, maltose, and lactose
selecting which macromolecule they are
known to contain.POTATO C. sucrose, maltose, and galactose
A. carbohydrate D. sucrose, fructose, and galactose
B. protein
533. Which of the following contains complex
C. fat carbohydrates?
D. none of above A. Chocolate
528. building reactions needed to maintain life B. Pure Sugar
is considered as:
C. Watermelon
A. catabolic
D. Soda
B. lolabolic
C. metabolic 534. If you eat too much saturated fat, choles-
terol might build up:
D. anabolic
A. In your brain
529. What elements make up all carbohy-
drates? B. In your liver
A. Carbon, Sulfur, Hydrogen C. In your veins and arteries
B. Carbon, Oxygen, Phosphorus D. In your bones

535. Glucose and glycogen are examples of 541. What is the usable form of energy in the
how carbohydrates cell?

A. Are stored and circulate. A. glucose
B. Circulate and are stored. B. ATP
C. Are stored in the liver and muscles. C. starch
D. Provide energy to the body. D. glycogen
536. How are carbs stored in animals? 542. How are disaccharides broken down?
A. Starch A. dehydration synthesis
B. Glycogen B. Hydrolysis
C. Cellulose C. catabolism
D. none of above D. metabolism
537. Pancakes are an example of a bat- 543. The sweetest sugar is

ter. A. Maltose
A. Drop batter B. Galactose
B. Pour batter C. Fructose
C. stiff dough D. Glucose
D. soft dough 544. A monosaccharide is a
538. what is the storage(s) form of carbohy- A. carbohydrate
drate found in mammals? B. lipid
A. Glucose and glycogen C. nucleic acid
B. Glycogen D. protein
C. starch 545. To keep sugar crystals in candy small, you
D. Fiber and glycogen could do any of the following except
539. Animals store glucose in the form of A. add corn syrup
A. cellulose B. beat vigorously after cooling

C. allow sugar crystal to form on the
B. glycogen
sides of your pan
C. wax
D. add egg whites or butter
D. lipids
546. What is the name of the reaction in-
540. The generic name for the monomer that volved in breaking apart polysaccharides
makes up carbohydrates is: to monosaccharides?
A. glucose A. Monosaccharide synthesis reaction
B. monosaccharide B. Hydrolysis reaction
C. disaccharide C. Hydrosynthesis reaction
D. polysaccharide D. Dehydration synthesis reaction

547. Glycogen differs from starch in that 552. The 3 categories of carbohydrates are:
glycogen A. Monosaccharide, disaccharide,
A. provides a way for glucose to be polysaccharide
stored within our bodies B. glucose, fructose, galatose
B. is broken down by the cell walls of the C. starch, cellulose, chitin
plant
D. There are no categories of carbohy-
C. is a polysaccharide, while starch is a drates
NARAYAN CHANGDER
monosaccharide
553. What happens to the cereal grain when
D. is the monosaccharide for glucose it is processed?
548. Metabolic process used to break down A. The grain stays whole
sugars into energy (ATP) B. The endosperm is removed
A. Photosynthesis C. The bran and germ are removed
B. Cellular respiration D. The bran is removed
C. Hydrolysis 554. Glycogen is a form of carbohydrate de-
D. Dehydration posits in the human body containes in
A. Muscle and liver
549. Carbohydrates that contain 10 monosac-
charide units or more are called . B. Liver and blood
A. Disaccharides C. Muscle and kidney
B. saccharide D. Liver and kidney
C. polysaccharides 555. What does hydrolysis mean?

D. monosaccharides A. breaking of water molecules
B. Formation by water
550. Which of the following is true of a disac-
charide? C. Splitting by water
A. they are made up of many monosac- D. Getting rid of water molecules
charides 556. Which best identifies a function of carbo-
B. they do not contain carbon hydrates?
C. they are the simplest carbohydrate A. building of cell
molecule B. source of energy
D. they are formed when two monosac- C. development of hormones
charides join D. production of antibodies
551. It is a polysaccharide that is a major com- 557. Which nutrient is your body’s most effi-
ponent of the plant’s cell wall. cient fuel?
A. cellulose A. Glucose
B. glycogen B. Protein
C. glucose C. Fiber
D. starch D. Carbohydratets

558. A tool that should not be used when mak- 564. Which reaction is needed to break down
ing quick breads is complex sugars?

A. spoon A. Hydration
B. pastry blender B. Dehydration
C. electric mixer
C. Dehydrogenation
D. rubber spatula
D. Hydrolysis
559. Monosaccharides are bonded with a
to form polysaccharides. 565. How many percent does Amylopectin
found in starch?
A. Amino bond
B. Glycosidic bond A. 80 - 90%
C. Peptide bond B. 10 - 20%

D. Hydrogen bond C. 30 - 40%
560. Which of the following nutrients are D. 50 - 60%

known as the energy nutrients?
566. Which of these is NOT a disaccharide?
A. carbohydrates, fats, protein
A. Sucrose
B. carbohydrates, vitamins, minerals
C. protein, water, fiber B. Lactose
D. none of above C. Maltose
561. Carbohydrates provide D. Galactose
A. long tern energy 567. Glucose is a type of sugar that is

B. genetic information A. produced by plants with the process of
C. cell membrane photosynthesis.
D. short term energy B. broken down from glycogen by the hor-
mone insulin.
562. Monomers combine to form through
the process of C. A polysaccharide
A. polymers; hydrolysis D. more than one answer is correct
B. polymers; dehydration synthesis
568. What might happen to a person who con-
C. monomers; hydrolysis
stantly spikes their blood sugar through-
D. monomers; dehydration synthesis out the day?
563. which of the following is an example of A. Might develop insulin resistance, type
a group of carbohydrates? 2 diabetes, blindness and kidney failure.
A. monosaccharides B. Might develop headaches, dizziness
B. disaccharides and fatigue.
C. polysaccharides C. Might become obese
D. all of the above D. All of the above

569. What is the characteristic of a pancreatic 575. Milk and other dairy products contain
juice as it contains a rich supply of bicar- what specific type of sugar?
bonate? A. Glucose
A. very basic
B. Sucrose
B. basic
C. Fructose
C. acidic
D. Lactose
D. very acidic
NARAYAN CHANGDER
576. What element must be present for a
570. Which correctly describes a function of molecule to be considered organic?
carbohydrates?
A. nitrogen
A. build and repair body tissues
B. water
B. body’s main source of energy
C. hydrogen
C. helps keep immune system functioning
D. carbon
D. cushions organs 577. The fiber rich outer layer of the grain that
571. How much water should you add to 1 cup protects the seed is the
of rice? A. endosperm
A. 1 1/4 cup B. germ
B. 1/2 cup C. bran
C. 3 cups D. none of above
D. 2 cups
578. Raffinose is
572. What is found in plants in the cell wall?
A. A monosaccharide
A. chitin
B. A disaccharide
B. cellulose
C. A tetrasaccharide
C. starch
D. A trisaccharide
D. glycogen
579. What monosaccharide is found in fruit
573. What kind of food is an example of a com- and honey?
plex carbohydrate?
A. fructose
A. Whole wheat bread
B. sucrose
B. Jams
C. Honey C. glucose
D. Table sugar D. lactose
574. Which is not a leavening agent? 580. The simple sugar from fruit is called
A. air A. sucrose
B. steam B. lactose
C. baking soda C. fructose
D. baking flour D. maltose

581. Which of the following is NOT carbohy- 587. What is a carbohydrate?

drate? A. A biological polymer that stores and

A. starch transmits genetic information
B. cellulose B. a group of organic molecules that in-
C. wax cludes sugars, starches, and glucose
D. sucrose C. An oil used for your car
D. hydrocarbon that contains only single
582. This test will give blue green colored com-
bonds
plex as the positive result for the presence
of pentoses. 588. This test will give purple or violet
A. Bial’s orcinol test coloured ring at the junction as the posi-
tive result for carbohydrates.
B. Fehling’s Test
A. Molisch test
C. Seliwanoff’s Test
D. Barfoed Test B. Anthrone test
C. Iodine test
583. Which nutrient provides the body with
the ready source of energy? D. Barfoed test
A. Fats 589. This test is highly specific for galactose
B. Carbohydrates A. Osazone formation
C. Protein B. Mucic acid test
D. Fiber C. Barfoed Test
584. The simple sugar which comes from milk D. Bial’s Orcinol Test
is
590. The 3 parts of the wheat kernel are:
A. Lactose
A. bran, endosperm, and germ
B. Maltose
B. bran, haul, and shell
C. Sucrose
C. endosperm, germ, haul
D. Fructose
D. shell, endosperm and germ
585. What is a monomer of a carbohydrate
called? 591. Which is the healthiest choice?
A. Glucose A. Whole grains
B. Starch B. Refined grains
C. Monosaccharide C. Enriched grains
D. Polysaccharide D. none of above
586. Simple sugars, like glucose, are called 592. It is commonly known as table sugar.
A. monosaccharides A. sucrose
B. disaccharides B. glucose
C. polysaccharides C. lactose
D. starch D. fructose

593. How does the human body store excess 599. Carbohydrates are one of the four major
carbohydrates? groups of:
A. Blood A. Proteins
B. Muscle B. Subatomic particles
C. Fat C. Organic molecules
D. Bone D. DNA strands
600. Alpha-amylase, an enzyme present in
NARAYAN CHANGDER
594. Quality biscuits are
saliva, breaks down starch. Which food
A. peak topped does it help to digest?
B. pale in color A. milk
C. flat top B. candy
D. dry and brittle C. steak
595. What is the type of bond that forms be- D. potato
tween amino acids in a dipeptide? 601. C6H12O6 is the chemical formula for -
A. Glycosidic bond A. glucose
B. Peptide bond B. fructose
C. Protein bond C. galactose
D. Ester bond D. sucrose
596. What is the ratio of uncooked to cooked 602. The whole grain form of rice is:
rice? A. Wild Rice
A. 1:2 cups B. Instant Rice
B. 1:3 cups C. Conventional Rice
C. 1:1 cups D. Brown Rice
D. none of above 603. What is the purpose of flour in quick
597. Which organic molecules supply energy to breads?
cells? A. structure
A. carbohydrates and nucleic acids B. moisture
B. proteins and nucleic acids C. sweetness
C. lipids and carbohydrates D. color
D. lipids and nucleic acids 604. Depending on diet and activity level peo-
ple’s carb intake will vary. Either way it is
598. Where does carbohydrate digestion be- still recommended that what percent of a
gin? person’s diet should be made from carbs?
A. In the nose A. 20-30%
B. In the ear B. 45-65
C. In the mouth C. 10-40%
D. In the shoulder D. 50%

605. What is the major function of carbohy- 611. If you’re hungry, but don’t want your
drates? blood sugar to spike, what should you
eat?

A. Short term energy storage
B. Storing sunlight A. An apple
C. Storing genetic information B. A baked potato
D. Long term energy storage C. Sushi with white rice
D. A candy bar
606. Which of the following is not a type of
carbohydrate? 612. Polymers are joined together by:
A. Starch A. synthesis
B. Sugar B. hydration synthesis
C. Saturated fat C. dehydration synthesis
D. Fibre D. polymer synthesis
607. Which carbohydrate provides the most 613. Structural carbohydrates can be digested
bulk to the diet? by one means only, which is it?
A. Fructose A. mammalian enzymes
B. Lactose B. fermentation
C. Fiber C. pancreatic amylase
D. Sucrose D. endopeptidase
608. This term means “one/single” 614. Monosaccharide and disaccharide names
A. Mono end with which ending:
B. Di A. ise
C. Tri B. ase
D. Poly C. ese
D. ose
in the quick bread:Provides leavening to 615. What type of bond is formed between
make light, airy and porous two monosaccharides?
A. Sugar A. Ester bond
B. Flour B. Glycosidic bond
C. Leavening Agent C. Peptide bond
D. Fat D. Double bond
610. In science, when we talk about carbohy- 616. An example of a simple carbohydrate
drates, what are we referring to? could be
A. Specific types of molecules. A. bread
B. Chitin B. oatmeal
C. The excess fat in our bodies. C. cupcake
D. The carbon dioxide we breathe out. D. pasta

617. Which foods do not contain natural 623. Which of these is included in a healthy
sugar? meal?
A. apple A. complex carbohydrates
B. milk B. sauces, spreads, and gravies that are
C. strawberry high in fat and calories
D. none of the above C. added sugar
D. none of above
NARAYAN CHANGDER
618. Which of the following in NOT a type of
carbohydrate?
624. What might happen if you didn’t eat
A. Starch enough carbohydrates?
B. Sugar A. Your body wouldn’t be able to build
C. Saturated Fat muscle
D. Fiber B. Your body wouldn’t have enough en-
ergy to function
619. Primary element found in every Fehling’s
reagent C. You’d develop serious vitamin deficien-
cies
A. Iron
D. Your bones and teeth would become
B. Copper weaker
C. Sulfur
625. How many calories per gram do carbohy-
D. Magnesium
drates provide?
620. The Main difference between Quick A. 9
Breads and Yeast Breads is
B. 0
A. the leavening agent that is used
C. 4
B. the liquid that is being used
D. 20-35
C. flour used
D. all of the above 626. sugars formed by linking two monosac-
charides are called
621. Which disaccharide is found in milk?
A. monosaccharide
A. glucose
B. disaccharide
B. galactose
C. polysaccharide
C. lactose
D. none of above
D. fructose
622. Polysaccharides are large molecules con- 627. Which of these are examples of carbohy-
taining drates?
A. 10 or more monosaccharide units A. DNA, RNA
B. 10 or more disaccharide units. B. Fats, hormones
C. 10 or more trisaccharide units. C. amino acids
D. All above answers are wrong. D. starches, glucose, chitin

628. One example of a simple carbohydrate. 634. The perfect muffin looks like:
A. Bread A. cauliflower top, some-but few tunnels,
will be tender

B. Oatmeal
B. flat top, big tunnels and a lot of them
C. Candy Bar
C. Cone top and crumbly
D. Pasta
D. Flaky and layers
629. This polysaccharide is most abundant in 635. Maltose is formed by reaction between:
liver and skeletal muscle:
A. Glucose and Galactose
A. Mucin
B. Glucose and Fructose
B. Glycogen C. Glucose and Glucose
C. Starch D. Galactose and Fructose
D. Cellulose 636. Which are composed of many carbohy-
630. Plants store glucose in the form of drate monomers?
A. monosaccharides
A. starch
B. disaccharides
B. glycogen
C. polysaccharides
C. cellulose
D. dadomeres
D. chitin
637. What do all carbohydrates do for us?
631. Saturated fats are at room tempera- A. provide energy
ture.
B. make brains
A. liquid C. build muscle
B. gases D. make hair
C. plasma 638. This organic compounds that contain car-
D. solid bon, hydrogen, and oxygen in various com-
binations
632. Another name for fiber is
A. Carbohydrates
A. amylose B. Simple Carbohydrates
B. cellulose C. Complex Carbohydrates
C. gums D. Monosaccharides
D. pectins 639. What shapes can monosaccharides
have?
633. Which of the following are often called
complex carbohydrates? A. Straight chains of carbon, and 5-sided
and 6-sided rings of carbon
A. Monosaccharides
B. Rings of carbons with up to 9 sides
B. Disaccharides
C. Straight chains of carbon and triangles
C. Oligosaccharides of carbon
D. Polysaccharides D. 3-sided and 4-sided rings of carbon

640. What is meant by the primary structure 645. Which of the following tests for starch?
of a protein? A. Iodine
A. The sequence of amino acids in the B. Benedict’s
chain
C. Biuret
B. The initial twisting of the chain into α -
helices and β -pleated sheets D. Emulsion
C. The 3D folding of the chain into a spe- 646. Which biomolecule does NOT have a
NARAYAN CHANGDER
cific shape carbon-nitrogen bond?
D. The joining of two or more polypeptide A. protein
chains B. peptide
641. Which carbohydrate is the preferred C. nucleic acid
source of energy for the brain and central D. carbohydrate
nervous system?
A. Complex 647. Which of these polysaccharides is made
of repeating units of β -glucose?
B. Simple
A. starch
C. Glucose
B. cellulose
D. Glycogen
C. glycogen
642. Which of the following is NOT TRUE of a D. chitin
disaccharide?
648. Which polysaccharide makes up the struc-
A. made up of two sugars ture of plant cell walls?
B. sucrose is an example A. fructose
C. lactose is an example B. starch
D. fructose is an example C. cellulose
643. It is also called milk sugar. D. glucose
A. lactose 649. Other name for Osazone test

B. galactose A. Sodium acetate test
C. sucrose B. Kowarsky test
D. maltose C. Glacial acetic test
D. Fehling’s Test
644. Which is an example of a complex carbo-
hydrate? 650. What is an example of a polysaccharide?
A. Digested slowly A. White bread
B. Digested quickly B. Honey
C. I have no idea C. Sports Drinks
D. Digested normally D. Brown rice

651. Monosaccharides and polysaccharides 656. If we eat too much carbohydrate it is

can be found stored in the body as ?

A. in your blood as they are being di- A. fat
gested or transported B. extra cells
B. in cell walls of plants for protection C. flouride
and structure
D. none of above
C. in yo mama as she’s as sweet as a
plate of yams with extra syrup 657. What activities are powered by glu-
cose?
D. in all of these places
A. walking
652. Stored in the liver of animals
B. thinking
A. Starch C. breathing
B. Glycogen D. all of the above
C. Cellulose
658. is an example of a good source of
D. none of above complex carbohydrates
653. Function:cells use to get and store en- A. Can of soda
ergy B. Poptart
A. Lipids C. Sweet Potato
B. Proteins D. Cupcake
C. Nucleic Acids
659. Which is a complex sugar made of 3-
D. Carbohydrates 10 sugars linked together by covalent
bonds?
654. Why would a distance runner consume
carbohydrates instead of proteins before A. oligosaccharide
a race? B. polysaccharide
A. Carbohydrates provide insulation for C. monosaccharide
heat. D. disaccharide
B. Carbohydrates provide structure for
tissues. 660. Which do all carbohydrates do for us?
C. Carbohydrates provide genetic mate- A. provide energy

rial for muscle cells. B. make muscle
D. Carbohydrates provide energy for en- C. make brains
durance. D. make hair
655. A product that contains lots of hydro- 661. What is the body trying to do when it
genated oils is probably rich in: stores fat?
A. Saturated fat A. Stores it for later use.
B. Unsaturated fat B. Uses it as a cushion for your organs.
C. Monosaturated fat C. Uses it as extra energy.
D. Trans fat D. Transports it to other parts of the body.

1.6 Lipids 154
662. molecular formula of deoxyribose C. Fructose

A. Its surface is 12 watts D. Both glucose and fructose
B. 12 pcs
668. These are all properties of a monosaccha-
C. C5H10O4 ride EXCEPT:
D. C5H10O5 A. simple sugar
663. What are the 3 monosaccharides B. 1:2:1 ratio
NARAYAN CHANGDER
A. glucose, fructose, and galactose C. double sugar
B. glucose, fructose, and lactose D. used for energy
C. glycogen, fructose, and galactose 669. This sugar is found in sugar cane and
D. glucose, maltose, and galactose sugar beets (Known as Table sugar)
664. Raffinose is product of the reaction A. fructose
among: B. maltose
A. Galactose, Glucose and Fructose. C. glucose
B. Galactose, Glucose and Glucose D. sucrose
C. Galactose, Fructose and Fructose.
670. Carbohydrates
D. Fructose, Glucose and Glucose
A. 1:3:1 ratio
665. Carbohydrates come primarily from: B. 2:2:2 ratio
A. animal sources.
C. 1:2:1 ratio
B. plants sources.
D. 1:2:3 ratio
C. plant and animal souces
671. Carbohydrates that are made up of one
D. none of the above.
or two sugar units are called:
666. Which organic molecule is described as A. Complex carbohydrates
high in fiber?
B. Polymers
A. amino acid
C. Saccharomyces
B. cellulose
D. Simple sugars
C. fatty acid
D. glucose 672. It is an indigestible carbohydrate.
A. cellulose
667. C6H12O6 is the molecular formula for
what carbohydrate? B. starch
A. Sucrose C. chitin
B. Glucose D. glycogen
1.6 Lipids

1.6 Lipids 155
1. Beans, seeds, and meats are a few exam- C. smoke point

ples of foods with this macromoleucle. D. boiling point

A. Carbohydrates
7. In which compounds would a double bond
B. Lipids link carbon to oxygen (C=O)? I. amino
C. Proteins acidII. fatty acidIII. glycerol
D. Nucleic Acids A. I and II only
B. II and III only
2. Which reaction is needed to form fat
C. I and III only
molecules?
D. I, II, and III
A. Dehydration
B. Hydration 8. What are the 3 elements contained in
lipids?
C. Hydrolysis
A. Carbon, Iron, Oxygen
D. Dehydrogenation
B. Carbon, Oxygen, Sulfer
3. Complete the Esterification reaction:? + C. Carbon, Hydrogen, Oxygen
fatty acids =? + water D. What is a lipid? or an element?
A. alcohol; ester
9. Water is the universal solvent since it’s:
B. ester; carboxylic acid
A. water
C. alcohol; monosaccharide
B. such a small molecule
D. ester; phosphate group C. polar
4. A “kinky structure” due to the double D. essential to life
bonds between carbon atoms creates a
10. Lipids are found in every cell on Earth.
lipid known as what?
Which part of the cell do lipids make up?
A. saturated fat
A. cell nucleus
B. wax B. cell vacuole
C. steroid C. cell membrane
D. unsaturated fat D. cell golgi body
5. The type of chemical reaction that breaks 11. The ff are unsaturated fatty acids, EXCEPT
polymers back into monomers is called A. Arachidonic acid
A. condensation reaction B. Palmitoleic acid
B. hydrolysis C. Docosahexanoic acid
C. dehydration synthesis D. Arachidic acid
D. none of above 12. The monomer for a lipid is called
6. Temperature at which a solid changes to a A. Amino acid
liquid B. Nucleic acid
A. flash point C. Simple Sugar
B. melting point D. Fatty acid

1.6 Lipids 156
13. Which of the following are examples of a 19. What does hydrophobic mean?
lipids? A. the fear of water
A. Fats and Oils B. the fear of hydrogen
B. Pepsi products C. the love of water
C. Carbon D. the love of hydrogen
D. Cellulose 20. Which type of lipid makes up cell mem-
branes?
NARAYAN CHANGDER
14. The structure of is slightly bent. A. Fat
A. Monounsaturated fatty acids B. Oil
B. Cis Polyunsaturated fatty acids C. Phospholipid
C. Trans Polyunsaturated fatty acids D. Steriod
D. Saturated fatty acids 21. Which of the following is NOT a function
of lipids in the body?
15. The most common form of fat in the body
A. Source of fat-soluble vitamins
A. hormones B. Provides satiety
B. triglycerides C. Provides minerals
C. unsaturated fatty acids D. Protects vital organs
D. saturated fatty acids 22. Which specific lipid has the following char-
acteristics:1. Makes up the cell mem-
16. Which type of lipid forms plasma mem- brane2. Has a polar, hydrophilic head3.
branes? Has 2 non-polar, hydrophobic tails
A. triglycerides A. waxes
B. cholesterol B. phospholipids
C. steroids C. steroids
D. phospholipids D. triglycerides
23. Which of the following is NOT a type of
17. What is an example of a wax?
fat?
A. Cholesterol A. saturated
B. Sex hormones B. polyunsaturated
C. earwax C. hydrounsaturated
D. both A and B D. monounsaturated
18. Also known as Vitamin A 24. The following parts of the body produce
lipase
A. Retinoic acid
A. Duodenum, pancreas, gallbladder
B. Ergocalciferol B. lingual, stomach, pancreas
C. Phytomenadione C. lingual, stomach duodenum
D. Tocopherol D. none of above

1.6 Lipids 157
25. a polymer of glucose used to store energy 31. Enzymes are

in a plant A. nucleic acids

A. cellulose B. proteins
B. glycogen C. lipids
C. starch D. carbohydrates
D. chitin
32. Waxes are needed to provide
26. Which shape is most often displayed by A. structural support
lipids?
B. protection
A. carbon rings
C. water intake
B. diamonds
D. hair color
C. hexagons
33. Which of the following properties of wa-
D. hydrocarbon chains ter enables it to move from the roots to
27. We use lipids to the leaves of plants?
A. store energy A. Water expands as it freezes.
B. store muscles B. Water is an excellent solvent.

C. Water exhibits cohesive behavior.
C. store hair
D. Water moderates temperature.
D. store fingernails
34. Packaged and processed foods tend to con-
28. A lipid that comes from the milk of cows,
tain high amounts of:
goats and other mammals
A. Transfats
A. marine
B. Saturated fats
B. milkfat
C. Polyunsaturated fats
C. oil
D. Monounsaturated fats
D. vegetable
35. Which Characteristic is found in lipids but
29. Which is NOT a job of a lipid? not carbs?
A. long term energy storage A. Complex Molecular structure
B. water resistant B. Function of Thickening Agent
C. insulation C. Insoluble in Water
D. short term energy D. Natural Sweetener
30. Concentration of molecules is lower out- 36. The building blocks (monomers) of lipids
side the cell. Water will go into the cell. are called
A. Osmosis A. amino acids
B. Hypotonic B. disaccharides
C. Hypertonic C. fatty acids (long chains)
D. Isotonic D. none of above

1.6 Lipids 158
37. What suffix (word ending) is used in the 43. Triglycerides comprise about % of the
names of most carbohydrates? fat in our diet
A. -ase A. 93%
B. -nic B. 2%
C. -ose C. 47%
D. -yme D. 95%
NARAYAN CHANGDER
38. Pasteurisation is carried out at: 44. what are the two main reasons for hydro-
A. 70’C for 15 secs genated oils
B. 72’C for 15 secs A. to convert liquid oils into solid fats and
improve keeping quality
C. 72’C for 12 secs
D. 75’C for 12 secs B. to make food taste and look better
C. cheaper to manufacture and lasts
39. How do lipids function for cells and organ- longer
isms?
D. to take out harmful fats and make
A. store information more nutritious
B. store energy
45. A lipid is different than a carbohydrate in
C. breakdown wastes that:
D. join with substrates
A. Lipids are soluble in water
40. If Sudan III is red it is a B. Carbohydrates have double bonds in
A. negative test for a lipid them
B. negative test for a simple sugar C. Lipids have twice the amount of oxygen
as hydrogen
C. indicates the presence of a lipid
D. Carbohydrates are soluble in water
D. detects a protein
46. A glycerol with two fatty acids attached
41. Which best describes lipids?
at the site of a hydroxyl group
A. A.They are soluble in water.
A. triglyceride
B. B.They are insoluble in water..
B. diglyceride
C. C.They are all solids at room tempera-
ture C. glycerol
D. .D.They are are all liquids at room tem- D. monoglyceride

perature
47. Compound lipids with nitrogenous base as
42. What is the function of proteins? well as phosphoric acids are termed as
A. store genetic information A. phospholipids
B. store energy (long-term) B. phosphatides
C. store energy (short-term) C. glycolipids
D. build skin, hair, nails, muscles D. lipoproteins

1.6 Lipids 159
48. Which is incorrectly paired? C. oxygen

A. fats - energy storage lipids D. silicon

B. steroid hormones - messenger lipids 54. Which POLYMER matches the macro-
C. glycerophospholipids - membrane molecule:LIPID
lipids A. Triglyceride
D. cholesterol - protective coating lipids B. Polysaccharide
49. A phospholipid molecule is formed from C. Enzyme
D. DNA
A. One glycerol, one fatty acid and a phos-
55. The average adult should get how much of
phate
their energy from lipids?
B. One glycerol, two fatty acids and a
A. 15-25%
phosphate
B. 20-35%
C. One glycerol, one fatty acid and two
phosphates C. 20-30%
D. none of above D. 25-25%
50. Carbon, Hydrogen, Oxygen and Nitrogen 56. Which of these are examples of sterols?
A. Carbohydrate A. Triglycerides, phospholipids, DNA

B. Cholesterol, insulin, blood
B. Lipid
C. Cholesterol, estrogen, testosterone
C. Protein
D. Monosacchardes, disaccharide,
D. Nucleic acid
polysaccharides
51. Fatty acids such as butter and oils are ex-
57. membrane lipids are
amples of this organic molecule:
A. hydrophobic
A. Carbohydrates
B. hydrophilic
B. Lipids
C. hydrophobic and hydrophilic
C. Proteins
D. none of above
D. Nucleic Acids
58. which of the following is not a part of the
52. Which is not a function of a lipid? lipids that make up biological membranes
A. store information A. charged phosphate group
B. store energy B. glycerol
C. provide insulation C. 3 fatty acids
D. provide fluidity to cell membranes D. 2 fatty acids
53. Atoms of which of these elements are part 59. What type of reaction is used to break
of many organic molecules? down fats into glycerol and fatty acids?
A. calcium A. Hydration
B. magnesium B. Dehydration

1.6 Lipids 160
C. Hydrogenation C. Should be avoided

D. Hydrolysis D. Don’t taste good
60. What is the main function of phospho- 66. These types of lipids have has many hy-
lipids? drogen atoms as possible and only contain
A. chemical messengers single bonds in the fatty acid chain
B. waterproof covering A. Saturated
NARAYAN CHANGDER
C. long-term energy storage B. Monounsaturated
D. major component of cell membranes C. Polyunsaturated
61. Which term includes all others in the list? D. none of above
A. monosaccharide 67. Which type of lipid is solid at room tem-

B. polysaccharide perature and is found in foods like cheese
and red meat?
C. starch
A. Waxes
D. carbohydrate
B. Steroids
62. All of the following are examples of lipids
C. Saturated fats
except:
D. Unsaturated fats
A. Waxes
B. Phospholipids 68. What are lipids mostly made of?
C. Chitin A. Sugar and Honey
D. Triglycerides B. Glycerol and Fatty Acids
63. Cholesterol is a common type of sterol, C. Water and Salt
and is found in D. Oxygen
A. Animal products
69. Which molecule makes up the cell mem-
B. Plant-based products brane?
C. Dairy products A. carbohydrates in the form of cellulose
D. Soy products
64. Saturated fats (butter, lard) are at B. lipids in the form of phospholipids
room temperature. C. proteins in the form of enzymes
A. solid D. nucleic acids in the form of RNA
B. liquid
70. what is the composition of triglycerides?
C. none of the above
A. three lipids
D. none of above
B. 5 carbon sugar
65. Lean Meats C. three sugars attached to a fatty acid
A. Have less fat D. Three fatty acids attached to a glycerol
B. Are unhealthy molecule

1.6 Lipids 161
71. A polymer of alpha-D-glucose found in 76. Tender, Flaky texture of pie crust will re-
plants has mostly 1, 4 linkages and some sult from?
1, 6 linkages. Which molecule fits this de-

A. Melted butter
scription?
B. Oil
A. glycogen
C. Shortening
B. cellulose D. Liquid Margarine
C. amylose
77. Which elements make up lipids?
D. amylopectin A. Carbon and hydrogen only
72. Which element is NOT found in lipids? B. Carbon and oxygen only
A. Hydrogen C. Carbon and Nitrogen only

D. Carbon, hydrogen and oxygen only
B. Nitrogen
C. Carbon 78. Why is it hard to lose weight (fat)?
A. The body uses carbs first and then fat
D. Oxygen
to produce ATP
73. Which characteristic of water will allow B. The body uses fats first and then carbs
a paperclip to remain floating on water to produce ATP
when the paperclip is gently placed on top C. Fat never leads the body
of the water?
D. Many foods from the grocery store
A. adhesion contain too much fat
B. surface tension 79. Which type of lipid is one of the main struc-
C. solvent properties tural components of all cell membranes?
D. nonpolar A. Phospholipids
B. Waxes
74. The purpose of nucleic acids is to store
C. Saturated fats
A. Water D. Unsaturated fats
B. Minerals
80. Lipid that is found in large amounts in soy-
C. Genetic Information beans and wheat germ
D. Energy A. oleic acid
B. fatty acid
75. Monounsaturated fatty acids are short-
chained fatty acids that have: C. lauric acid
D. linolenic acid
A. Two or more double bonds in cis con-
figuration 81. What is a condensation reaction?
B. One double bond in cis configuration A. Breaking of a hydroxyl bond
C. No double bonds B. Formation of a hydroxyl bond
D. One or more double bonds in trans con- C. Formation of a water molecule
figuration D. Removal of one water molecule

1.6 Lipids 162
82. Organic compound that is insoluble in wa- C. are considered healthy and reduce
ter and has a greasy feel coronary heart disease.
A. oil D. have less hydrogens than unsaturated
B. lipid fats.
C. fat 88. Which of the following is NOT a type of
D. sterol lipid?
A. cholesterol
NARAYAN CHANGDER
83. Which fats contain maximum amount of
hydrogen in each molecule B. triglycerides
A. unsaturated C. cellulose
B. saturated D. saturated fats
C. polyunsaturated
D. monounsaturated 89. which of the following is not the function
of triacylglycerol
84. Under basic conditions, lipid molecule hy- A. soapmaking
drolysis produces
B. energy storage
A. Glycerol + Water
C. insulator
B. Glycerol + Fatty acids
C. Glycerol + Fatty acid salts D. signal transmitter
D. Water + Fatty acids 90. C6H12O6 is the formula for which sugar?
85. Which of the following foods are high in A. glucose
lipids?
B. frucotose
A. fats, oils and butter
C. maltose
B. meat, cheese and nuts
D. sucrose
C. fruit, veggies, potatoes and grains
D. none of above 91. CH3 is know as:
86. Complicated molecule derived or made A. Amino Group

from lipids B. Carboxyl group
A. sterol C. Methyl Group
B. lipoprotein D. Hydroxyl Group
C. glyceride
92. a polymer of glucose that makes up plant
D. fat
cell walls
87. Saturated fats A. cellulose
A. have double bonds between carbon
B. glycogen
atoms in the backbone skeleton.
C. starch
B. have a higher melting point than unsat-
urated fats. D. chitin

1.6 Lipids 163
93. The hydrogen atoms in a molecule of water 99. Why are lipids efficient for energy stor-
has what kind of charge? age?

A. Positive A. they are short chains of nitrogen and
B. Negative oxygen.
C. Both positive and negative B. they are medium chains of hydrogen

and oxygen.
D. No charge
C. They are long chains of carbon and hy-
94. Lipids are known as drogen.
A. sugars D. none of above
B. carbs
100. Which of the following not characteristic
C. fats of lipids?
D. amino acids
A. CHO structure, with less oxygens than
95. The function of lipids is carbohydrates
A. transport B. soluble in water

B. storage C. controls secondary sex characteristics
C. long-term energy
D. waterproofing properties
D. quick energy
96. What is the leading cause of death in the 101. A(n) is a substance with a pH greater
united states? than 7.
A. Heart disease A. Base
B. Car crashes B. Acid
C. Obesity C. Buffer
D. shark attacks D. Water
97. A complex chain reaction that starts when 102. Which is a function of lipids?
lipids are exposed to oxygen
A. energy
A. solidification
B. insulation
B. hydrogenation
C. hormone production
C. autooxidation
D. all are!
D. melting point
98. What is a monomer of a lipid? 103. Positive result of this test is green color
solution
A. A glycerol head with two or three fatty
acid tails. A. Acrolein test
B. Two or three fatty acid tails. B. Molybdate test
C. A five-sided carbon ring. C. Liebermann- Burchard test
D. A saturated or unsaturated tail. D. None of the above

1.6 Lipids 164
104. Which biomolecule is often stored in the 109. What is a triglyceride?

body’s tissues as energy and carries the A. a glycerol joined to 3 fatty acids
most energy?
B. a glycogen joined to 2 fatty acids
A. proteins
C. 4-fused carbon rings
B. carbohydrates D. long chains of hydrocarbons and an al-
C. lipids cohol.
D. nucleic acids 110. Plants store glucose as starch. How do
NARAYAN CHANGDER
animals store glucose?
105. What makes up the cell membrane?
A. as cellulose
A. Lipid Monolayer B. as lactose
B. Lipid Bilayer C. as glycogen
C. Protiens D. as fructose
D. Carbohydrate Chains 111. Which type of lipid is most likely to be
liquid even at cold temperature?
106. Which type of lipid is a liquid at room tem-
perature and comes from foods like nuts A. Saturated Fatty Acid
and fish? B. Monounsaturated Fatty Acid
A. Saturated fats C. Polyunsaturated Fatty Acid
B. Unsaturated fats D. Trans Fat
C. Waxes 112. What is the chemical composition of a

steroid?
D. Steroids
A. 1 glycerol molecule and 3 fatty acids
107. Why are lipids good for long-term energy B. 1 fatty acid and 3 glycerol molecules
storage?
C. 1 glycerol molecule, 2 fatty acids, and
A. they have short chains of nitrogen and 1 phosphate group
oxygen. D. 3 cyclohexanes and 1 cyclopentane
B. they have medium chains of hydrogen
113. Butter is a/an
and oxygen.
A. Saturated fat
C. They have long chains of carbon and
hydrogen. B. Unsaturated fat
C. Trans-fat
D. none of above
D. Saturated protein
108. The amount of stored energy in a lipid is
114. Which is the most abundant steroid in the
human body?
A. 9 kcal/g
A. Testosterone
B. 6 kcal/g B. Estrogen
C. 0 kcal/g C. Cortisol
D. 4 kcal/g D. Cholesterol

1.6 Lipids 165
115. What are the monomers of carbohy- 121. Which of the below is NOT a function of
drates? lipids in our bodies?

A. Nucleotides A. Forms part of the plasma membrane to
B. Amino Acids control exit/entry into cells
C. Polysaccharides B. Store energy for when the cells need
D. Monosaccharides it
C. Stores genetic material in the nucleus
116. The lipid that makes emulsions work is:
of cells
A. cholesterol
D. Produce hormones to help communica-
B. phospholipids tion between cells
C. triglycerides
122. A Fatty Acid with 3 double bonds is
D. sterols
known as:
117. Which animal product contains unsatu- A. Linolenic
rated fat?
B. Linoleic
A. Steak
B. Milk C. Arachidonic
C. Fish D. none of above
D. Cheese 123. When coiled together, DNA looks like a:
118. No more than 8% of that should come A. Single Helix
from what type of fat?
B. Double Helix
A. Saturated fats
C. Triple Helix
B. Trans fats
C. Monounsaturated fats D. Broken Ladder
D. Saturated and trans fats together 124. Which type of lipid is solid at room tem-
119. What is the name of the reaction that perature
causes the fatty acids to join to the glyc- A. All fatty acids
erol?
B. Unsaturated fatty acids
A. Condensation
C. Amino acids
B. Hydrolysis
D. Saturated fatty acids
C. Ester
D. glycosidic 125. Graph that shows the amount of solute
that can be dissolved in 100 g of water at
120. An important carbohydrate polymer for
a certain temperature.
energy storage in plants is
A. Solubility curve
A. lactose
B. glucose B. Saturation curve
C. starch C. Concentration curve
D. fructose D. Molarity curve

1.6 Lipids 166
126. amino acid 132. The subunit of a nucleic acid is

A. carbs A. Monosaccharide
B. lipids B. Amino Acid
C. proteins C. Nucleotide
D. nucleic acids D. Triglyceride (3 Fatty Acids and 1 Glyc-
erol)
127. Which of the following describes the
NARAYAN CHANGDER
bonds in a saturated fat? 133. Which one of the following is NOT a func-
A. only one single carbon to carbon bond tion of Lipids?
A. Production of Heat & Energy
B. at least one double carbon to carbon B. Growth & Repair of ALL body cells
bond
C. Protects delicate organs eg Kidneys
C. more than one carbon to carbon bond
D. Provides Fat Soluble Vitamins A, D, E &
D. all single carbon to carbon bonds K
128. These are called the “quick energy” 134. One of the function of lipid s is:
foods
A. Water uptake
A. carbohydrates/sugars
B. Protection of organs
B. protein
C. Dissipation energy
C. fats/lipids
D. none of above
D. nucleic acids
135. Which of the following is not a compound
129. What types of starches are found in pota-
lipid?
toes?
A. Amino lipids
A. Glucose
B. Amylose and Amylopectin B. Lipoproteins
C. fructose C. Glycolipids
D. Galactose and glucose D. Fats and Oil
130. The building block of a Lipid is a 136. Which type of fat does butter contain?
A. fatty acid A. Monounsaturated
B. saccharide B. Polyunsaturated
C. sugar C. Saturated
D. amino acid D. none of above
131. Which of these are examples of Lipids? 137. What molecule is a polysaccharide?
A. simple sugars A. glucagon
B. complex carbohydrates B. glycose
C. fats, oils, & waxes C. glycerol
D. hair, skin, & nails D. glycogen

1.6 Lipids 167
138. Which of the followings is the structural C. glycerol and fatty acid
isomer of glucose? D. nucleotide

A. Fructose
144. All of the following are high in healthy,
B. Maltose unsaturated fats EXCEPT
C. Sucrose A. fish
D. Starch B. olive oil
139. Omega 3 and Omega 6 are considered to C. meats and cheese
be essential for health. What type of fatty
D. nuts
acid are they?
A. saturated 145. What is the lipid present in the cell mem-
brane called?
B. unsaturated
A. Triglyceride
C. monounsaturated
B. Glycerol
D. polyunsaturated
C. Phospholipid
140. Which macromolecule makes up the cell
D. Fatty acid
wall?
A. carbohydrates in the form of cellulose 146. Monounsaturated fats are the best be-
cause they
B. lipids in the form of phospholipids A. lower LDL and lower HDL
C. proteins in the form of enzymes B. Raise LDL and lower HDL
D. nucleic acids in the form of RNA C. Lower LDL and maintain HDL
D. maintain both LDL and HDL
141. Lipids are different than the other bio-
molecules in that: 147. Saturation refers to the amount of what
A. They are hydrophobic element present in fatty acids..
B. They are relatively large A. Carbon
C. They do not form polymers B. Hydrogen
D. They store energy C. Oxygen
D. Nitrogen
142. Which of these elements is NOT present
in lipids? 148. Provide quick energy
A. Nitrogen A. Carbohydrates
B. Carbon B. Lipids
C. Oxygen C. Proteins
D. Hydrogen D. Nucleic Acids
143. What is a monomer of a carbohydrate? 149. What happens when enzymes are heated
A. monosaccharide to a high temperature?
B. amino acid A. The enzymes die.

1.6 Lipids 168
B. The shapes of the enzyme are altered 155. An example of a Temporary Emulsion is:
or denatured A. Mayonnaise
C. The enzymes’ amino acid sequence B. Salad dressing
changes.
C. Butter
D. The enzymes remain the same
D. Milk
150. Which type of lipid can be found in the
cell membrane? 156. Which is NOT a function of lipids?
NARAYAN CHANGDER
A. Fats A. energy
B. Waxes B. insulation
C. Phospholipids C. hormone production
D. Steroids D. speed up chemical reactions
151. What three elements make up lipids? 157. Why are HDLS (High-Density Lipopro-
teins) considered the “happy/hereo”?
A. Carbon, salt, water
A. They transport excess cholesterol
B. Fats and oils
back to liver
C. Carbon, hydrogen, oxygen
B. They transport excess cholesterol to
D. Carbon, sodium, chloride arteries
152. Complete the sentence.A substance that C. They are found in every fatty food
is more basic has a pH than a sub- D. none of above
stance that is acidic.
158. Fats are at room temperature.
A. lower
A. liquid
B. higher
B. gases
C. the same
C. plasma
D. solid
153. Waterproofs, insulates, and stores en-
ergy long-term 159. Which of the following binds to the active
site of an enzyme?
A. Carbohydrates
A. substrate
B. Lipids
B. product
C. Proteins
C. codon
D. Nucleic Acids
154. Which of the following is NOT found in a
carbohydrate? 160. What is the positive result for a lipid?
A. nitrogen A. Colour changes to purple
B. hydrogen B. Colour changes to blue
C. oxygen C. Colour changes to white
D. carbon D. Colour changes to green

1.6 Lipids 169
161. I carry cholesterol through the blood- 166. Fats and oils have what function?
stream to the body? A. store energy

A. body cell B. make nucleic acids
B. HDL C. send chemical messages
C. LDL D. store genetic information
D. IDL 167. Various freezing points of different fatty
acids in lipids cause
162. Why is having excess cholesterol in our
A. different types to melt at the same
arteries is not desirable?
temperature
A. having excess cholesterol makes us B. different types to smoke at the same
weigh more temp
B. It is desirable to have excess choles- C. them to provide structure to foods
terol in your arteries
D. them to solidify rather than freeze
C. Can block blood flow and lead to heart
disease 168. A solution with a pH of 3.6 would be
A. Acid
D. none of above
B. Base
163. A fat that has spoiled, giving it an un- C. Neutral
pleasant smell and taste, is
D. Acid and Base
A. infected
169. John went to Howard’s steakhouse.
B. feces While there, he ate steak and dipped it a
C. mold creamy buttery sauce. What is the but-
ter?
D. rancid
A. Protein
164. Which POLYMER matches the macro- B. Carbohydrate
molecule:CARBOHYDRATE
C. Nucleic Acid
A. Triglyceride D. Lipid
B. Polysaccharide
170. Lipids are composed of which atoms?
C. DNA A. Hydrogen, Oxygen, Nitrogen
D. enzyme B. Hydrogen, Oxygen, Carbon
165. Which of the following is a characteristic C. Oxygen, Nitrogen, Carbon
of lipids? D. Oxygen, Nitrogen, Hydrogen
A. They are hydrophilic molecules. They 171. Which are incorrectly paired in classifica-
mix with water. tion
B. They are hydrophobic molecules. They A. Fused ring- steroids
do not mix with water. B. open chained- triacylglyceraldehyde
C. They dissolve in water. C. open chained- cholesterol
D. none of above D. open chained- phospholipid

1.6 Lipids 170
172. That is the maximum number of fatty C. Glucose

acids that can be condensed with glyc- D. ATP
erol?
178. An amphipathic substance is
A. one
A. Hydrophobic.
B. two
B. Hydrophilic.
C. three
C. Contains both hydrophobic and hy-
D. four drophilic elements.
NARAYAN CHANGDER
173. Which biomolecule is mainly hydrocar- D. None of the above.
bons and therefore very hydrophobic? 179. What is called when you have a polar and
A. carbohydrate non-polar regions .
B. nucleic acid A. Hydrophilic
C. protein B. Hydrophobic
D. lipid C. Amphipathic
D. none of above
174. A double bond between a particular num-
ber of Carbon atoms is known as an 180. Cellulose is a type of
A. Essential Fatty Acid A. carbohydrate
B. Non Essential Fatty Acid B. nucleic acid
C. Omega Fatty Acid C. lipid
D. Cis Fatty Acid D. protein
181. Which of the following foods contain
175. Which of the following is an example of
mainly unhealthy fats?
a PUFA?
A. flax seeds
A. Cream
B. avocado
B. Vegetable Oil
C. ice cream
C. Cod Liver Oil
D. salmon
D. Rapeseed Oil
182. Classification of lipids that yields fatty
176. Which type of fat is most likely to cause acids and alcohol on hydrolysis
rancidity A. non saponifiable
A. Vegetable oils B. saponifiable
B. Animal Fats C. trihydroxy alcohol
C. Glycerol fats D. glycerol
D. Saturated fats 183. Benedicts tests for
177. Which of these is the primary storage of A. a lipid
carbohydrates in plants? B. a complex carbohydrate
A. Glycogen C. cellulose
B. Starch D. a simple sugar

1.6 Lipids 171
184. Saturated fats usually come from what 190. Test that differentiate lecithin from
sources? cholesterol

A. Marine A. Acrolein test
B. Animal B. Molybdate test
C. Plant
C. Liebermann- Burchard test
D. none of above
185. What is the building block of a Carbohy-
drate? 191. The monomer of a lipid is
A. Monosaccharide A. glycerol
B. Disaccharide B. fatty acid
C. Polysaccharide C. glucose
D. 3 Fatty Acids and a Glycerol
D. glycerol and fatty acids
186. A lipid that comes from the seeds of trop-
ical plants 192. Osmosis occurs
A. fat A. When all solutions can pass through a
membrane
B. oil
C. vegetable butter B. When the solutions are spearated by a
membrane that permits water to cross.
D. milkfat
C. When a membrane permits sub-
187. Which of the following is considered a stances to pass through but holds water
bad fat? back.
A. Monosaccharide D. none of above
B. Unsaturated fat
193. In what form of reaction are ‘triglyc-
C. Saturated fat
erides’ formed?
D. Carbohydrate
A. Neutralisation Reaction
188. This is a sweetened milk used in desserts
B. Hydrolysis Reaction
A. Dried Milk
C. Condensation Reaction
B. Condensed Milk
D. Combustion Reaction
C. Evaported Milk
D. UHT Milk 194. What do carbohydrates and lipids have in
common?
of Omega Fatty Acids? A. Both are made from fatty acids
A. Reduces the risk of CHD B. Both are made from monosaccharides
B. Raises LDL Cholesterols
C. Improves Brain functioning C. Both are used for energy
D. Prevents clots and blockages D. Both are used for structure

1.6 Lipids 172
195. When water is added to split a molecule, C. They are often red in color
the reaction is known as a(n) reac- D. none of above
tion.
A. dehydration synthesis 201. How do lipids reach body tissue
B. condensation A. through the lining if the stomach

B. through the blood stream
C. hydrolysis
C. through the immune system
D. super magical
NARAYAN CHANGDER
D. through open sores in the mouth
196. Type of oil found in fish
202. If someone is lactose intolerant, they lack
A. milkfat
the enzyme
B. marine
A. lipase
C. vegetable
B. lactose
D. essential
C. lactase
197. are used for long term storage of en- D. milk
ergy.
203. Waxes are needed to
A. lipids
A. provide structural support
B. proteins
B. protect from water loss
C. carbohydrates
C. absorb water
D. nucleic acids
D. hair color
198. Cluster of lipid and protein molecules
204. Which of the following is not a type of
A. lipoprotein lipid polymer?
B. phospholipid A. Steroids
C. plaque B. Meat
D. omega-3 C. Triglycerides
199. Enzymes are capable of increasing the D. Phospholipids
rate of a chemical reaction within a living
205. Lipids do not dissolve in water because
cell by
they are
A. reducing the number of products
A. polar
B. reducing the activation energy
B. water soluble
C. increasing the temperature of the cell
C. non-polar
D. none of above
D. increasing the concentration of reac-
tants 206. One benefit of fats is
200. Which of the below is a characteristic of A. weight gain
lipids? B. makes food tasty
A. They are hydrophilic. C. weight loss
B. They are hydrophobic D. builds muscles

1.6 Lipids 173
207. What is the common name for lipids? C. Steroid.

A. fats D. none of above

B. oils
213. If you eat A LOT of carrots, your skin may
C. waxes change color due to
D. lubes
A. changing your genetic code/mutation
208. Which of the followings is the reagent to B. your body is rejecting
test for simple reducing sugars in foods?
C. the presence of carotenes
A. Benedict’s
D. the lack of sunshine
B. Biuret
C. Tolluen’s 214. What are the organic molecules used for
D. Iodine long-term energy storage called?
A. starches
209. These are the monomers (building blocks)
of lipids? B. fats
A. nucleotides C. cholesteral
B. amino acids D. sugars
C. disaccharides
215. What lipoprotein is responsible for trans-
D. fatty acids porting fat in blood?
210. Phospholipids make up the cell mem- A. VLDL
brane, and regulate the flow of nutrients
B. Chylomicrons
in and out of the cell. Each consists of a
phosphate head and 2 fatty acid chains as C. HDL
tails. The heads of phospholipids are
D. LDL
A. Hydrophobic
B. Hydrophilic 216. Lipids have all of the following elements
EXCEPT
C. Lineoleic
A. carbon
D. Lineolenic
B. hydrogen
211. Fat mixes with bile inside me.
C. oxygen
A. liver
D. sulfur
B. Small intestine
C. fat cells 217. What molecule is lost during the joining
of fatty acids to the glycerol?
D. bile
A. Water
212. Butter is solid at room temperature so it
is a B. Carbon dioxide
A. Saturated Fat C. Hydrogen
B. Unsaturated Fat D. NItrogen

1.6 Lipids 174
218. These are the (building blocks) of lipids? 224. Which is an example of a lipid?
A. nucleotides A. candy
B. amino acids B. olive oil
C. disaccharides
C. meat
D. fatty acids
D. DNA
219. Blubber provides seals & whales with
225. Describe ADHESION.
NARAYAN CHANGDER
A. Insulation A. Water molecules attracted to other
B. Long-term energy substances.
C. Hormones B. Water molecules climbing upwards
D. Vitamin storage against the force of gravity.
220. The Property describes how soft, pli- C. Water molecules dissolving many sub-
able and the consistency of a fat at a given stances because of its polarity.
temperature D. Water molecules attracted to other
A. Emulsification water molecules.
B. Hydrogenation
226. Who is your handsome instructor? ha-
C. Rancidity haha
D. Plasticity A. Iron Man
221. The name of the enzyme that breaks B. Spiderman
down fats is
C. Sir Jay
A. lipase
D. Captain America
B. amylase
C. protease 227. How many molecules are required to hy-
D. DNAase drolyze a polymer that is 10 monomers
long?
222. Lipids do all of the following in cooking
except A. 10
A. tenderize B. 9
B. aerate C. 5
C. enhance flavor D. 1
D. thicken sauces
228. How many fatty acids are found in a
223. An excess of vitamin A stored in fat can triglyceride?
cause
A. one
A. orange skin
B. night blindness B. two
C. early puberty C. three

D. death D. zero

1.6 Lipids 175
229. Which macromolecule contains the ele- 234. a polymer of glucose used to store energy
ments CARBON, HYDROGEN, AND OXY- in an animal
GEN?

A. cellulose
A. carbohydrates B. glycogen
B. lipids C. starch
C. both D. chitin
D. neither are correct
235. Made of monomers of monosaccharides
230. a structural polymer of glucose that A. Carbohydrates
makes up the exoskeleton of arthropods
B. Lipids
and the cell walls of fungi
C. Proteins
A. cellulose
D. Nucleic Acids
B. glycogen
C. starch 236. What does it mean for a fatty acid to be
saturated?
D. chitin
A. It contains only double bonds
231. A(n) is a substance with a pH less B. It contains only single bonds
than 7
C. It contains at least one double bond
A. Acid
D. It contains at least one triple bond
B. Alkaline
237. A carbon atom, two oxygen atoms, and
C. Base
a hydrogen atom that form a molecular
D. Buffer group
232. One of the biological functions of lipids is A. fatty acid
it enhances signaling in the body. What B. carboxyl
body systems is responsible for sending C. glycerol
messages and signals all throughout the
body? D. sterol
A. Circulatory System 238. Which organic molecule contains carbon,

B. Muscular System oxygen and hydrogen, often in a 1:2:1 ra-
tio?
C. Nervous System
A. carbohydrates
D. Integumentary System
B. functional groups
233. Waxes create a waterproof layer on C. enyzme
the outside of some living organisms.
D. monosaccaride
To which group of organic molecules do
waxes belong? 239. How many sugars are in a disaccharide?
A. carbohydrates A. One
B. lipids B. Two
C. nucleic acids C. Between 3 and 10
D. proteins D. TRICK QUESTION, there are none!!!!

1.6 Lipids 176
240. What creates a steroid? 246. Which of the following is true about
A. 4-fused carbon rings lipids?
B. 3-fused hydrogen chains A. They are inorganic
C. 2-fused oxygen molecules B. They are mostly made up of nitrogen
D. 1 carboxyl group C. They do not dissolve in water
D. All of the above
of lipids?
NARAYAN CHANGDER
247. Which of the following statements best
A. long term energy describes a water molecule?
B. provides flavor in food A. Water has an overall positive charge
C. used to make hormones B. Water has an overall negative charge
D. building of muscles C. The uneven sharing of electrons
causes a slightly positive and negative
242. Where in a plant or animal would you find side.
phospholipids?
D. The even sharing of electrons.
A. In the blood (for animals) or sap (for
plants). 248. Fatty acids with hydrogen atoms artifi-
B. In the digestive system. cially added to the double bond is called
C. In the cell membranes.
A. Monounsaturated fatty acids
D. In the energy storage organs.
B. Trans Polyunsaturated fatty acids
243. Which of the following is correct about
C. Cis Polyunsaturated fatty acids
the molecule cholesterol?
D. Saturated fatty acids
A. it is a polar molecule
B. it is a protein 249. Main component of a group of lipids
C. it stores energy as a charbohydrate found in the oils of fruits and seeds from
tropical palm trees
D. it is hydrophobic
A. oleic acid
244. Glycerol & Fatty Acids make up what? B. fatty acid
A. Fats C. lauric acid
B. Lipids
D. linolenic acid
C. Triglycerides
250. How come having excess cholesterol in
D. Fatty Acids
our arteries is not desirable?
245. is a carbohydrate polymer that hu- A. having excess cholesterol makes us
mans cannot digest and that make up cell weigh more
walls of plants.
B. It is desirable to have excess choles-
A. Starch terol in your arteries
B. Cellulose C. Can block blood flow and lead to heart
C. Glucose disease
D. Lactose D. none of above

1.6 Lipids 177
251. The monomer of a lipid is B. Meat

A. Glycerol+Fatty Acid C. Triglycerides

B. Monosaccharide D. Phospholipids
C. Amino Acid
257. Which type of fat is the worst for a hu-
D. Nucleotide mans health?
252. What is the monomer (building block) A. saturated fats
that makes up most lipids? B. unsaturated fats
A. amino acids C. trans fat
B. monosaccharides
D. none of above
C. fatty acids and glycerol
258. standard Cream has 40% fat, What does
D. cellulose
Double Cream have?
253. Steroids are found in the body as ,a A. 48%
fused ring structure.
B. 80%
A. saturated fat
C. 50%
B. unsaturated fat
D. 56%
C. hormones
D. lipids 259. I am the one of four special combinations
of fat and protein that help transport fats
254. Edam Cheese is an example of: in the body
A. Hard A. lipoproteins
B. Soft B. large intestine
C. Semi-hard C. liver
D. Processed D. bile
255. What is Hydrogenation? & Is it good for
260. How man kj’s does 1 gram of fat pro-
us?
vide?
A. Hydrogen atoms converting a solid fat
A. 17
into liquid/NO
B. 27
B. Hydrogen atoms converting a solid fat
into liquid/YES C. 37
C. Hydrogen atoms converting an oil into D. 16
a solid form/ NO
261. Breads, rice, & pasta are examples of
D. Hydrogen atoms converting an oil into
foods that contain this macromoleucle
a solid form/ YES
A. Carbohydrates
256. Which lipid polymer is primary responsi-
B. Lipids
ble for storing long-term energy in plants
and animals? C. Proteins
A. Steroids D. Nucleic Acids

1.6 Lipids 178
262. Which type of fat is the most dangerous 268. which fats tend to be higher in saturated
due to the risks of heart disease? fatty acids
A. saturated fats A. plant
B. unsaturated fats B. they are the same
C. trans fats
C. Animal
D. none of above
D. processed foods
263. Are the most common reaction in lipids
NARAYAN CHANGDER
A. oxidation and hydrolysis 269. This is one job proteins do NOT have in
the body
B. oxidation and reduction
C. halogenation A. storing genetic information
D. catalysis B. structure
264. Fats & oils are examples of this type of C. speed up chemical reactions
macromolecule D. transport things through cell mem-
A. Carbohydrates brane
B. Lipids
270. What is the difference between a Satu-
C. Proteins rated and Unsaturated fatty acid?
D. Nucleic Acids A. One contains nitrogen, the other does
265. Which of the followings is the reagent to not
test starch in foods? B. One has double bonds present, the
A. Benedict’s other does not
B. Biuret C. One is a chain, the other is not
C. Tolluen’s D. There are NO differences between the
D. Iodine two fatty acids
266. Which type of organic molecule stores cel- 271. A lipid that is solid at room temperature
lular information as a code?
A. marine
A. Protein
B. Carbohydrate B. fat
C. Lipid C. oil
D. Nucleic Acid D. vegetable
267. Which of these is NOT true? 272. Which of the following is NOT a complete
A. Enzymes can denature (change shape) structure of a lipid?
when the temperature gets too high.
A. Fatty acids
B. Enzymes can only be used once in a
chemical reaction. B. Sterols
C. Extreme pH can denature enzymes. C. Glycerol

D. Enzymes speed up chemical reactions. D. Triglycerides

1.6 Lipids 179
273. What is the main purpose of carbohy- B. Fatty Acid

drates?
C. Nucleotide

A. to provide energy
D. Amino Acid
B. to build muscle
C. to pass on traits 279. Which of these is NOT an example of a
Lipid?
D. to digest food
A. Fats
274. Short unsaturated hydrocarbon tails
B. Waxes
have
C. Sterols
A. High permeability and fluidity
B. Low permeability and fluidity. D. Glucose
C. High permeability and low fluidity. 280. An individual subunit that is repeated to
D. Low Permeability and high fluidity. build a longer structure is called a
A. monomer
275. Glycerol and a fatty acid combine by
means of a B. polymer
A. Peptide bond C. mer
B. Hydrogen bond D. unimer
C. Glycosidic bond
281. Which of the following does NOT contain
D. Ester bond an animal source of lipids?
276. Which of the following facts is not TRUE A. Chicken
about lipids?
B. Milk
A. more double bonds, increase in melt-
C. Bread
ing point
B. sparingly soluble in water but insolu- D. Slice of cake
ble in organic solvents
282. What element is found in proteins but not
C. act as thermal insulators carbs nor lipids?
D. solubility decreases with increasing A. carbon
carbon chain length
B. hydrogen
277. Water’s tendency to stick to itself is
C. nitrogen
called
D. oxygen
A. cohesion
B. adhesion 283. In what form to animals store lipids in
C. surface tension their bodies to use for energy later?
D. capillary action A. Phospholipids

B. Sterols
278. Which of the following choice is not a
monomer? C. Waxes
A. Polysaccharide D. Triglycerides

1.6 Lipids 180
284. Why are LDLs (Low-Density Lipopro- C. gases

teins) considered “losers”
D. plasma
A. They are found in every fatty food
B. They transport excess cholesterol 290. Enzymes are composed of which of the
back to liver following monomers?
C. They transport excess cholesterol to A. amino acids
arteries
B. carbohydrates
NARAYAN CHANGDER
D. They are processed through the body
very slowly C. nucleotides
D. monosaccharides
285. Which monomer matches the polymer
PHOSPHOLIPID
291. Which of the 4 major macromolecules pro-
A. fatty acids and a glycerol vides a quick burst of energy?
B. monosaccharide A. Carbohydrates
C. nucleotide
B. Lipids
D. amino acid
C. Proteins
286. The amount of stored energy in a carbo-
D. Nucleic Acids
hydrate is
A. 9 kcal/g 292. A pH of 14 is a
B. 6 kcal/g
A. strong acid
C. 0 kcal/g
B. weak acid
D. 4 kcal/g
C. Strong base
287. Which monomer matches the macro-
molecule LIPID? D. Weak base
A. monosaccharide 293. Temperature at which fatty acids begin to

B. nucleotide break apart and produce smoke
C. amino acid A. flash point
D. fatty acids and glycerol B. melting point
288. This type of fat is can be found in plants C. smoke point
and is often liquid at room temperature.
D. boiling point
A. saturated fat
B. unsaturated fat 294. A compound that will quickly react with
C. monosaccharide oxygen to form new substances
D. polysaccharide A. antioxidant
289. Oils are at room temperature. B. lipoprotein
A. solids C. phospholipid
B. liquids D. essential

1.6 Lipids 181
295. Which of the following is a main function 300. What is an example of an unsaturated
of a lipid? fat?
A. Butter

A. source of quick energy
B. stores energy, insulates us, and B. Coconut Oil
makes up the cell membrane C. Olive Oil
C. transport substances in and out of the D. Steroids
cell
301. What is the chemical composition of fat
D. stores genetic information molecules?
A. 1 glycerol molecule and 3 fatty acids
296. A stick of butter is what type of fat?
B. 1 fatty acid and 3 glycerol molecules
A. Saturated Fat
C. 1 glycerol molecule, 2 fatty acids, and
B. Polyunsaturated Fat 1 phosphate group
C. Monounsaturated Fat D. 3 cyclohexanes and 1 cyclopentane
D. none of above 302. Which of the ff is not TRUE about lipids?
297. Which enzyme is added during Cheese A. more double bonds, increase in melt-
making? ing point
B. sparingly soluble in water but insolu-
A. Lactic Acid
ble in organic solvents
B. Rennet
C. act as thermal insulators
C. Curds & Whey D. solubility decreases with increasing
D. Pepsin carbon chain length
298. Which statement best describes what a 303. Clusters of lipid and protein molecules are
‘lipid’ is? called
A. lipo
A. Non-Polar, Hydrophobic Organic
Molecule B. lipoproteins
B. Polar, Hydrophobic Organic Molecule C. fatty acids
D. triglycerides
C. Non-Polar, Hydrophobic Inorganic
Molecule 304. What elements are in a Lipid?
D. Polar, Hydrophilic Inorganic Molecule A. CHO
B. CHP
299. Phospholipids are a good molecule to
form a cell membrane because C. CHN
D. CH
A. They are soluble in water
B. They let most chemicals pass through 305. Which organ produces cholesterol?
A. Heart
C. Most chemicals cannot pass through
them B. Liver
D. They form a strong, solid layer which C. Gallbladder
holds the cell together D. Pancreas

1.6 Lipids 182
306. If a solution surrounding a cell is hyper- C. nucleic acid

tonic how will water move?
D. lipid
A. It will move into the cell via osmosis
B. It will move out of the cell via osmosis 312. Which source of lipids do not contain
cholesterol?
C. It will not move because equilibrium A. Coconut oil
exists B. Meat
NARAYAN CHANGDER
D. It will evaporate from the cell surface
C. Fish
more rapidly.
D. Dairy products
307. Point or temperature at which lipids will
flame 313. What are lipids mostly made of
A. flash point (monomers)?
B. melting point A. Sugar and Honey
C. smoke point B. Glycerol and Fatty Acids
D. boiling point C. Water and Salt
308. Which type of lipid functions as a chemi- D. Oxygen
cal messenger?
A. wax 314. This type of fat has more than one carbon-
carbon double bond
B. steriods
A. trans
C. oil
D. fat B. saturated
C. monounsaturated
309. What ions does water dissociate into?
A. H and OH- D. polyunsaturated
B. H+ and OH 315. what what ways can exercise have a pos-

C. H+ and OH- itive effect on heart health
D. H and OH A. manage weight and reduce stress
310. Which fat most commonly supplies the B. control cholesterol
body with energy C. strengthen the heart muscles
A. Triglyceride
D. all of the above
B. Glycerol
C. Cholesterol 316. This molecule provides quick energy for
the cells.
D. Sterol
A. carbohydrates
311. Meat is considered to contain the highest
of which macromolecule? B. lipids
A. protein C. proteins
B. carbohydrate D. nucleic acids

1.6 Lipids 183
317. Why do lipids provide longer lasting en- 323. Which of the following statements best
ergy than Carbohydrates? describe a polar molecule?

A. They have many more C-H bonds A. It has more electrons than protons.
B. They have fewer C-H bonds B. It has an overall positive charge
C. They have more Oxygen C. It has a positive side and negative side
D. They have less Oxygen
D. It has an overall negative charge
318. The three classes of lipids are
324. This occurs when Oxygen in the air com-
A. simple, triglycerides, monoglycerides bines with Carbon in Fatty Acids, results
B. complex, derived and polyglyycerides in unpleasant odour & taste.
C. simple, compound, derived A. Rancidity
D. none of above B. Oxidative Rancidity
C. Hydrolytic Rancidity
319. How many monosaccharides make up a
disaccharide? D. none of above
A. 1 325. The essential fatty acid group Omega 3
B. 2 is proven to reduce the risk of
C. 3 A. Blood clots
D. 4 B. Heart attacks
C. Inflammatory diseases
320. Which is a building block for a lipid?
D. All of the above
A. glycerol
326. What stores energy and is made of
B. nucleotide
monosaccharides?
C. amino acid
A. proteins
D. monosaccharide
B. nucleic acids
321. These molecules contain a double bond be- C. carbohydrates
tween two carbon atoms. D. lipids
A. Monounsaturated fatty acids
327. Fatty acids that cannot be produced by
B. Cis Polyunsaturated fatty acids the human body
C. Saturated fatty acids A. essential
D. Trans Polyunsaturated fatty acids B. vegetable
322. The brown paper test for lipids is positive C. oil
for lipids when the test spot is D. marine
A. dry
328. Sterols should only make up % of to-
B. brick red tal lipids in the diet
C. black-blue A. 2%
D. translucent B. 5%

1.6 Lipids 184
C. 25% 334. Olive oil is what type of fat?

D. 1% A. trans
B. saturated
329. Temperature at which all lipids in a mix-
ture are in a solid state C. monounsaturated
D. polyunsaturated
A. solidification
B. hydrogenation 335. A fatty acid that has one double bond in
the carbon chain
NARAYAN CHANGDER
C. autooxidation
A. lipoprotein
D. flash point
B. monounsaturated
330. Triglycerides can be formed by bonding C. polyunsaturated
three fatty acids and a glycerol during D. diglyceride
which of the following reactions?
336. Why do cells need a buffer system?
A. hydrolysis
A. Chemical processes in the cell are sen-
B. dehydration synthesis sitive to the concentration of H+ and OH-
C. photosynthesis
D. none of above B. Cells do not have a buffer system
C. Cells need acids and bases to survive
331. When does a concentration gradient ex-
D. The pH range of cells can withstand
ist?
large changes
A. When membranes repture
337. Testosterone and estrogen are types of
B. When solute concentrations are high
C. When solute concentrations are low A. Waxes
D. When solute concentrations differ on B. Steroids
two sides of a membrane C. Cholesterol
332. Which of this is a use of Lipids? D. Carbohydrates
A. For growth and repair 338. Creaming butter and sugar is an example
of
B. For keeping the body hydrated
A. Denaturing Protein
C. For storage of energy
B. Retrogradation
D. They have no use to the body
C. Syneresis
333. Lipids provide all of the following func- D. Aerating Batter
tions for the body except
339. A fatty acid that has two or more double
A. feeling of fullness bonds in the carbon chain
B. increase digestion time A. lipoprotein
C. provide a steady supply of energy B. monounsaturated
D. provide an immediate source of en- C. polyunsaturated
ergy D. diglyceride

1.6 Lipids 185
340. What are the largest carbohydrates 346. Fatty acid that has the maximum number
called? of hydrogen atoms

A. monosaccharides A. saturated
B. disaccharides B. unsaturated
C. oligosaccharides C. polyunsaturated
D. polysaccharides D. monounsaturated
341. Lipids are grouped into these groups. 347. How is a fatty acid and a glycerol at-
tached in a lipid?
A. Monosaccharides, disaccharides or
polysaccharides A. Ester bond
B. Saturated, Monounsaturated and B. Peptide bond
Polyunsaturated C. Hydrogen bond
C. Unsaturated D. none of above
D. Monounsaturated, Polyunsaturated 348. Lipids consists of
342. Which monomer matches the macro- A. C, N, H
molecule CARBOHYDRATE? B. C, O, N
A. monosaccharide C. C, H, O
B. nucleotide D. none of above
C. amino acid
349. A large molecule made up of many similar
D. fatty acids and a glycerol or identical subunits.
343. Hydrophilic compounds are A. Monomer
A. Attracted to water B. Lipids
B. Repel water C. Polymer
C. Don’t exist D. Enzyme
D. none of above 350. Which types of compounds dissolve eas-
ily in water?
344. Cholesterol helps
A. Polar and Nonpolar
A. create varicose veins
B. Polar and Ionic
B. keep you upright
C. Nonpolar and Ionic
C. Build brain cells
D. Covalent and Nonpolar
D. give fat a brown color
351. The element carbon must be present to
345. Another name for lipids is indicate
A. fats A. an inorganic molecule
B. proteins B. it is a rock
C. sugar C. an organic molecule
D. DNA D. air

1.6 Lipids 186
352. All of the following are lipids EXCEPT 358. How many tails do triglycerides have?
A. sugars A. One
B. fats B. Two
C. oils C. Three
D. wax D. Four
353. Lipids are essentially just ? 359. What Elements make up a Lipid?
NARAYAN CHANGDER
A. Fats and Oils A. C, H, O, N
B. Proteins and Fats B. C, H, O
C. Simple Sugars and Complex Carbs C. C, O, O, H
D. DNA and Proteins D. C, H3
354. Used in the production of margarine, has 360. can be caused by high carb & fat diet
one double bond in its carbon chain and is and low physical activity
therefore monounsaturated
A. Obesity
A. oleic acid
B. Insulation
B. fatty acid
C. Weight loss
C. lauric acid
D. Blindness
D. linolenic acid
361. Fat provides that protects your
355. Which Acid has Hydrogen atoms on the
bones, joints, eyeballs, and more.
OPPOSITE sides of a double bond?
A. insulation
A. Cis Fatty Acids
B. Trans Fatty Acids B. cushioning
C. Essential Fatty Acids C. hormone synthesis
D. none of above D. vitamin storage
356. The function of a lipid 362. Which of the following is a base?
A. Long term energy storage A. Tums

B. Short term energy storage B. oranges
C. Genetic Material C. lemons
D. Building structures, like muscle D. batteries
357. Which ingredient interferes with gluten 363. Part of a phospholipid molecule can mix
formation? with water, this part of the molecule is
A. Lipids A. hydrophobic
B. Salt B. hydrophilic
C. Starches C. amphipathic
D. Water D. ambidextrous

1.6 Lipids 187
364. Which kind of lipid is used to coat and 370. How does your body use lipids?
protect things in nature? A. Primary source of energy

A. fats
B. energy storage and insulation
B. oils
C. speeds up chemical reaction
C. waxes
D. defense
D. steroids
371. Lipid bilayers are the basis for what im-
365. Which biomolecule is often stored in the
portant cell structure?
body’s tissues as energy?
A. proteins A. Cytoskeleton
B. carbohydrates B. Ctyoplasm
C. lipids C. Cell membrane
D. nucleic acids D. Cell wall
366. These types of lipids contain multiple dou- 372. Provides long term energy and insula-
ble bonds in the fatty acid chain tion,
A. Saturated A. lipids
B. Monounsaturated B. carbohydrates
C. Polyunsaturated C. nucleic acids
D. none of above D. proteins
367. What part of a triglyceride makes it in-
soluble? 373. What is an example of a saturated fat?
A. the oxygen in the gylcerol A. Olive oil

B. the entire glycerol B. Butter
C. the long hydrocarbon chains C. Corn oil
D. just the hydrogens D. Steroids
368. Triglycerides are a suitable molecule for 374. Specks of fat in muscle tissue of animals
insulation because used for meat
A. They are liquid at body temperature A. rancidity
B. They are poor conductors of heat B. omega-3
C. They are good conductors of heat C. marbling
D. none of above
D. essential
369. Which of these enzymes breaks down the
sugar in milk? 375. Which has a higher permeability?
A. lactose A. Saturated hydrocarbon tails.

B. lactase B. Unsaturated hydrocarbon tails.
C. Fructose C. Equal amounts of permeability.
D. Amylase D. none of above

1.6 Lipids 188
376. What is a protein: B. unsaturated

A. A polymer composed of many sugars. C. essential
B. A polymer composed of many amino D. nonpolar
acids.
C. A polymer composed of fatty acids. 382. What is the monomer of proteins?
D. A polymer composed of nucleotides. A. amino acids
B. polypeptides
NARAYAN CHANGDER
377. Monomers of Lipids include
A. amino acids C. nucleotides
B. monosaccharides D. monosaccharides
C. nucleotides
383. How many fatty acid chains are found in
D. glycerol and fatty acids a phospholipid?
378. Through photosynthesis, plant cells con- A. 1
vert light energy into chemical energy. B. 2
Which macromolecule is produced during
this process? C. 3
A. lipids D. 4
B. Carbohydrates
384. The head of a phospholipid is
C. proteins
A. Nonpolar
D. nucleic acids
B. Hydrophillic
379. Which macromolecule stores energy, in-
C. Hydrophobic
sulates us, and makes up the cell mem-
brane? D. none of above
A. lipids
385. What is the chemical composition of a
B. proteins phospholipid?
C. carbohydrates A. 1 glycerol molecule and 3 fatty acids
D. nucleic acids
B. 1 fatty acid and 3 glycerol molecules
380. A messenger lipid that contains a cy- C. 1 glycerol molecule, 2 fatty acids, and
clopentane ring and oxygen-containing 1 phosphate group
functional groups.
D. 3 cyclohexanes and 1 cyclopentane
A. Leukotriene
B. Thromboxane 386. Which chemical group is loosely consid-
ered a macromolecule?
C. Estrogen
D. Prostaglandin A. Lipid
B. Protein
381. Describes a fatty acid that does not con-
tain all the hydrogen it could contain C. Nucleic Acid
A. saturated D. Amino Acid

1.6 Lipids 189
387. Female puberty starts 392. When Trans-Fatty Acids are metabolised
in the liver, this produces Cis-Fatty Acids.
A. when a female has enough body fat to
What are the differences between the

carry a baby
two?
B. when a female has no body fat to carry
A. Trans-Fatty Acids have higher melting
a baby
points
C. randomly
B. Trans-Fatty Acids are more tightly
D. very late packed
388. It is the number of mg of KOH needed C. Cis-Fatty Acid is bent

to neutralize the acetic acid liberated from D. All of these options are correct
hydrolysis of 1g of acetylated fat
393. Cholesterol is needed by cells in the
A. Acetyl number
body.
B. Iodine number
A. no
C. Saponification number
B. some
D. Reichert-Meissl number
C. most
389. Which meal could increase your LDL D. all
cholesterol levels?
394. The characteristic that all lipids have in
A. Grilled salmon with asparagus
common is
B. Bacon and eggs on buttered toast
A. made of lots of double bonds
C. Avocado and feta on toast
B. acidic when mixed with water
D. Oatmeal with nuts and berries with
C. no high energy content
lots of honey
D. do not dissolve in water
390. What type of bond joins glycerol to fatty
acid molecules? 395. Part of a phospholipid molecule can mix
with water, but the other part cannot.
A. Peptide bond
This means the molecule is
B. Glycosidic bond
A. hydrophobic
C. Ester bond
B. hydrophilic
D. Double bond
C. amphipathic
391. It is the number of milligrams of KOH re- D. ambidextrous
quired to NEUTRALIZE the Free FA present
in one gram of fat 396. peptide bonds
A. Acetyl number A. carbs
B. Iodine number B. lipids
C. Acid number C. proteins
D. Reichert-Meissl number D. nucleic acids

1.6 Lipids 190
397. The physiological effects of eicosanoids, 402. Which molecule is often stored in the
EXCEPT body’s tissues as secondary energy?
A. The control of reproductive functions A. proteins
B. Induction of blood clotting B. carbohydrates
C. Regulation of sleep/wake cycle C. lipids
D. Serves as means of communication be- D. nucleic acids
tween tissues
NARAYAN CHANGDER
403. Which of the following is NOT an exam-
ple of an essential fatty acid?
398. Why are HDLS (High-Density Lipopro-
teins) considered the “heroes”? A. Linoleic Acid
A. They transport excess cholesterol B. Linolenic Acid
back to liver C. Arachidonic Acid
B. They transport excess cholesterol to D. Stearic Acid
arteries
404. Which of these elements is likely to be
C. They are processed through the body found in an organic compound?
very quickly
A. helium
D. They are found in every fatty food
B. hydrogen
399. Similar to starch, cellulose is a complex C. mercury
carbohydrate. Which of the following com-
D. tin
pounds make up cellulose
A. amino acids 405. Which of the following are examples of
non-essential amino acids?
B. enzymes
A. Asparagine and Tyrosine
C. sugars
B. Lystine and Serine
D. lipids
C. Alanine and Cystine
400. Which process will interfere with gluten D. Valine and Proline
formation?
406. Proteins are formed from?
A. Adding water
A. bonded carbs
B. Cutting in Butter
B. bonded amino acids
C. Letting dough set
C. glycerol
D. Vigorous Mixing
D. fatty acids
401. Which of these atoms is NOT found in a 407. Which reactants are needed to form
Carbohydrate? soap?
A. Carbon (C) A. A wax and a phospholipid
B. Oxygen (O) B. A triglyceride and a strong base
C. Hydrogen (H) C. A steroid and glycerol
D. Phosphorous (P) D. A phosphate group and a fatty acid

1.6 Lipids 191
408. What kind of lipid acts as chemical mes- 414. Cholesterol levels would be highest in
sengers? which of the following meals?

A. fatty acids A. Apples and bananas
B. waxes B. Greek salad
C. steroid hormones
C. Lamb chops with chips
D. phospholipids
D. Turkey salad sandwich on wholemeal
409. Lipids store what type of energy? bread
A. Short Term
415. what are polyunsaturated lipids
B. Immediate
A. whose fatty acids contain more than 1
C. Long Term double bond
D. Endurance
B. it has at least 1 carbon carbon double
410. sucrose like glucose and starch belong to bond in a fatty acid
what group of macromolecules? C. if each carbon atom in a lipid fatty acid
A. Carbohydrates chain is joined to another carbon by a sin-
B. Lipids gle bond
C. Proteins D. none of above
D. Nucleic Acids 416. What is essential for the breakdown of
411. What is the function of an enzyme? fat molecules?
A. enzymes break themselves into small A. bile
pieces B. simple sugars
B. they slow down chemical reactions
C. polysarrcharide
C. they speed up chemical reactions
D. amylase
D. enzymes combine products to form re-
actants 417. The oxygen atom in a molecule of water
412. Made of glycerol and fatty acids has what kind of charge?
A. Carbohydrates A. Positive
B. Lipids B. Negative
C. Proteins C. Both positive and negative
D. Nucleic Acids D. No charge
413. The following are characteristics and
418. A glycerol base with two fatty acids and
functions of waxes EXCEPT:
a phosphorus-containing acid attached
A. solid at room temperature
A. antioxidant
B. water proof
B. lipoprotein
C. low melting point
C. phospholipid
D. forms a protective covering to prevent
water loss D. essential

1.6 Lipids 192
419. Describe COHESION. 424. Phospholipids are molecules that con-

tain:
A. Water molecules attracted to other
substances. A. hydrophilic head and tails.
B. Water molecules climbing upwards B. amphipathic properties.
against the force of gravity. C. three fatty acids in their structure.
C. Water molecules dissolving many sub- D. a glycerol backbone.
stances because of its polarity. 425. Which organic molecules are used for
NARAYAN CHANGDER
D. Water molecules attracted to other long-term energy storage?
water molecules. A. lipids
B. proteins
420. These fats are mostly liquid or commonly
as oils C. nucleic acids
A. saturated fatty acids D. carbohydrates
B. phospholipids 426. The characteristic that all lipids have in

common is
C. unsaturated fatty acids
A. made of lots of double bonds
D. glycolipids
B. no high energy content
421. The movement of molecules from an area C. do not dissolve in water
of high concentrations to an area of low D. acidic when mixed with water
concentration is
427. What elements are found in lipids?
A. Diffusion
A. Carbon, Sulfur, Hydrogen
B. Osmosis B. Carbon, Oxygen, Phosphorus
C. Isotonic C. Carbon, Oxygen, Nitrogen
D. Hypotonic D. Carbon, Hydrogen, Oxygen
422. Tuna, Salmon, Lake Trout, and Sardines 428. Which is an example of a nucleic acid?
are all A. oil
A. good sources of omega-3 fatty acids B. sugar
B. good sources of saturated fatty acids C. DNA
D. red meat
C. good sources of omega-6 fatty acids
429. Fatty acid is a naturally occurring dicar-
D. good sources of sterols
boxylix acid.They almost always contain
423. What are the subunits of carbohy- an odd number of carbon atoms.
drates? A. 1st statement is true, 2nd statement is
false
A. Nucleotides
B. 2nd statement is true, 1st statement is
B. Amino Acids false
C. Polysaccharides C. Both statements are true
D. Monosaccharides D. Both statements are false

1.6 Lipids 193
430. What is an example of a steroid? 436. Which substance has the highest perme-
A. cholesterol ability?

B. sex hormones A. Small, uncharged polar molecules.
C. ear wax B. Small, nonpolar molecules.
D. both A and B C. Large, unchaged polar molecules.
431. Which of the following foods is not a D. Ions.

source of Omega-3 essential fatty acids?
437. Lipids differ from most other larger
A. Pecan nuts biomolecules in that they
B. Cold-water salmon A. Are hydrophillic
C. Flaxseeds B. Are hydrophobic
D. Carrots
C. Do not have specific shapes
432. What is not the functions of lipids? D. Do not contain carbon
A. Energy storage
438. As temperature increases
B. Structural components of biological
membrane A. Permeability increases.
C. Intra and intercellular signalling B. Permeability decreases.
events C. Remains the same.
D. Genetic Code D. All of the above.
433. Wax is a type of
439. Which of these describes hydrolysis?
A. carbohydrate
A. M + M → P + WATER
B. nucleic acid
B. P + WATER → M + M
C. lipid
C. BOTH OF THESE SHOW HYDROLYSIS
D. protein
D. NEITHER OF THESE
434. What does it mean for a molecule to be
amphipathic? 440. the disease that causes hardening and
A. It is nonpolar narrowing of the arteries is
B. It has a hydrophobic part and a hy- A. stroke
drophilic part B. heart attack
C. It is polar C. atherosclerosis
D. It has two hydrophobic parts
D. cystic fibrosis
435. Like everything in Biology, the function
of a lipid is dependent on its 441. Excess can be converted into fat
A. size A. glycogen
B. taste B. glucose
C. structure C. cellulose
D. appearance D. starch

1.6 Lipids 194
442. Which will cause fat to stabilize during 448. Fatty Acids differ in chain length and
processing? Think Mayonaise their
A. Aerate butter A. protein carriers
B. Egg Yolk B. Side chains
C. Milk C. energy level
D. Water D. degree of saturation
449. Which type of lipid is liquid at room tem-
NARAYAN CHANGDER
443. The name for the monomer that makes up
lipids is: perature
A. phospholipid A. All fatty acids
B. fatty acid B. Unsaturated fatty acids
C. disaccharide C. Amino acids
D. polysaccharide D. Saturated fatty acids
444. Whole Milk has what % of Fat? 450. One side effect of too much fat is:
A. 4% A. Bad Breath
B. 3.5% B. Stunted Growth

C. Weak Bones
C. 5%
D. Increased Cholesterol
D. 1%
451. Examples of nonpolar organic solvents,
445. Another name for fats is
EXCEPT
A. lypase
A. acetone
B. prolase B. benzene
C. lipids C. chloroform
D. amalase D. glycerol
446. This carbohydrate is used by animals to 452. Which of these is not a function of lipids?
store energy in the liver.
A. Quick energy
A. chitin
B. Sturctural components in cell mem-
B. glycogen branes
C. glucose C. Waterproofing
D. starch D. Long term energy storage
447. What type of reaction is used to trans- 453. Fatty acid with a double bond between
form unsaturated fats into saturated the third and fourth carbon from the end
fats? with the methyl group
A. Hydrogenation A. sterol
B. Dehydrogenation B. omega-3
C. Hydration C. glyceride
D. Dehydration D. lipoprotein

1.6 Lipids 195
454. many serve as messengers 460. Fatty acids are long hydrocarbon chains
A. hormones containing a single at one end.

A. carboxyl group
B. proteins
B. hydroxyl
C. lipids
C. carbonyl
D. fatty acids
D. amino
455. A hardening of the arteries caused by a
461. This product specifically is made to carry
buildup of plaque deposits
out a particular job in the diet of a person
A. autooxidation A. Low-fat dairy spread
B. atherosclerosis B. Functional Spread
C. solidification C. Dairy spread
D. hydrogenation D. Butter
456. Which of the following is a lipid? 462. Which is a monosaccharide?

A. cholesterol A. sucrose
B. cellulose B. glucose
C. glucose C. starch
D. protein D. glycogen
463. If a person’s arteries become clogged, he
457. Lipid that is liquid at room temperature or she might have a stroke. What is the
A. marine cause of these artery-clogging deposits?
B. vegetable A. lipids
C. oil B. proteins
D. fats C. nucleic acids
D. carbohydrates
458. Compound lipids with carbohydrates is
termed as 464. Which carbohydrate is the main storage
form of sugar in animals?
A. lipoprotein
A. Starch
B. phosphatides
B. Cellulose
C. phospholipids
C. Glucose
D. glycolipids
D. Glycogen
459. A lipid molecule that has 3 fatty acids at- 465. A disease of the heart and blood vessels
tached to a glycerol molecule is disease.
A. Triglyceride A. hypertension
B. Cholesterol B. heart attack
C. Steroid C. Cardiovascular disease
D. Phospholipid D. omega

1.6 Lipids 196
466. Which of the following elements is NOT 472. What is the function of a plasma mem-
found in the chemical compound of a lipid? brane?
A. Carbon A. Separates life from nonlife.
B. Nitrogen B. Serves as a selective barrier.
C. Hydrogen C. Contains appropriate chemicals to
speed up reactions.
D. Oxygen
D. All of the above.
NARAYAN CHANGDER
467. Amylase breaks down alpha-glycosidic
linkages. Which of the following could 473. Which type of lipid makes up the cell
amylase break down? membrane?
A. glycogen and starch A. Triglyceride
B. glycogen and cellolose B. Phospholipid
C. starch and chitin C. Creatilipid
D. cellulose and chitin D. Amino acid
468. the body stores lipids in tissue 474. What do complex carbohydrates break
down into during digestion?
A. trans fatty acid
A. ATP
B. Adipose
B. enzymes
C. lipid
C. simple sugars
D. very low
D. amino acids
469. It is the body’s triacylglycerol-storing
475. Animal fats, such as butter and lard, are
cells
mostly composed of triacylglycerols con-
A. adipose tissue taining only
B. myocytes A. saturated fatty acids.
C. lipocytes B. unsaturated fatty acids.
D. none of the 3 choices C. saturated monosaccarides
470. What is formed from amino acids? D. saturated glycerols
A. Lipids 476. Which of the following is the process

used to bond the monomers together?
B. Proteins
A. Hydrolysis
C. Carbohydrates
B. Water Removal
D. Nucleic Acids
C. Dehydration Synthesis
471. Condensation is the of water
D. Water Synthesis
A. Loss
477. Which of the following statement is incor-
B. Addition rect?
C. equal level A. Unsaturated fatty acid has carbon to
D. none of above carbon double bond

1.6 Lipids 197
B. Ketonic randicity is due to the contam- 483. Greenlanders and Inuits have a high
ination with certain fungi amount of this in their diet because they
consume high amounts of fish

C. Vitamin A, D, E and B are fat soluble
A. bile
D. Lipids are insoluble in water
B. hydrogen
478. Which polymer is our second source of en-
C. omega 3 fatty acids
ergy, insulates us, and makes up the cell
membrane? D. cholesterol
A. lipids 484. One of the building blocks of lipids, the
B. proteins triglyceride, is composed of
C. carbohydrates A. 3 Fatty Acids and 3 Glycerol

B. 1 Fatty Acid and 3 Glycerol
D. nucleic acids
C. 3 Fatty Acids and 1 Glycerol
479. Which substance is used for structure in
D. 1 Fatty Acid and 3 Glycerol
plants?
A. amylopectin 485. What is the reason why oil and water
don’t mix?
B. cellulose
A. Oil is too heavy to mix with water
C. collagen
B. Water can only mix with polar
D. starch molecules
480. Which type of lipid is found in human ears C. Water can only mix with non-polar
to help protect our eardrums? molecules
A. Saturated fats D. Oil is too light to mix with water
B. Steroids 486. The head of a phospholipid is
C. Phospholipids A. Hydrophilic
D. Waxes B. Hydrophobic
C. Neither
481. are examples of carbohydrates
D. Both
A. glucose & fructose
B. guanine & cytosine 487. Where is the energy stored in organic
molecules?
C. glycine & glutamine
A. bonds
D. samose & deanose
B. elements
482. Which monomer matches the polymer C. hydrogen
POLYSACCHARIDE
D. carbon
488. Known as “Bad Cholesterol” that clogs
B. monosaccharide
arteries and can cause heart disease and
C. nucleotide stroke.
D. amino acid A. LDL

1.6 Lipids 198
B. Trans-fats 494. Which of the following foods contains un-

C. HDL saturated fats?
D. Triglycerides A. fish
B. olive oil
489. Which type of fat is the most dangerous
and has been banned by the FDA due to C. cheese
the risks of heart disease? D. eggs
A. saturated fats 495. Lipid based hormones are
NARAYAN CHANGDER
B. unsaturated fats A. Sterols (cholesterol, testosterone, es-
C. trans fats trogen and progesterone)
D. none of above B. Insulin
C. serotonin
490. Lipids supply how many calories per
gram? D. neurotransmitters
A. 4 496. These are the subunits (building blocks)
B. 6 of triglycerides?
C. 7 A. glycerol, cholesterol and a fatty acid
D. 9 B. glycerol and 2 fatty acid chains
C. 3 saturated and unsaturated fatty acid
491. Form of spoilage that occurs when ad-
chains
dition of oxygen causes the formation of
new compounds, which have an unpleas- D. glycerol and 3 fatty acid chains
ant flavor 497. During puberty, your body usually gains
A. saturated fat in order to produce
B. autooxidation A. vitamins
C. rancidity B. hormones
D. marbling C. cushions
492. Which of the following is not a lipid? D. babies
A. steroid 498. Which one of the following would give

you the most lipids?
B. fat
A. steak
C. lipase
B. carrot
D. phospholipid
C. lettuce
493. Selective permeability means
D. pasta
A. All substances can cross a membrane.
499. What is the clue that the molecule is a
lipid
B. No substances can cross a membrane.
A. 1:2:1 ratio
C. Some substances can cross a mem- B. long chains of C
brane more easily than others. C. C-C-N
D. none of above D. Phosphorous

1.6 Lipids 199
500. The transport process in which a sub- C. Triglycirides

stance moves across a cell membrane, D. none of above
with the aid of membrane proteins, from a

region of higher concentration to a region 506. Type of “Good Cholesterol” that takes
of lower concentration without the expen- extra cholesterol back to the liver
diture of cellular energy. A. Trans-fats
A. Facilitated transport B. LDL
B. Active transport C. Triglycerides
C. Passive transport D. HDL
D. none of above
507. Which element is not found in lipids?
501. pH measures the presence or what kind A. carbon
of ions?
B. sulfur
A. Sulfur
C. hydrogen
B. Oxygen
D. oxygen
C. Nitrogen
D. Hydrogen 508. Which type of bond is found between
monosaccharides to make di or poly sac-
502. What are the building blocks of a lipid? charides?
A. 3 gylcerols and 1 fatty acid A. Hydrogen bond
B. 1 glycerol and 3 fatty acids B. Glycosidic bond
C. 3 amino acids C. Petite bond
D. 3 simple sugars D. Covalent bond
503. Which of these is a lipid? 509. The temperature where all lipids in a mix-
A. triglycerides ture are in a solid state
B. steroids A. melting point
C. fatty acids B. solidification point
D. all of the above C. flash point

D. ignition point
504. A substance, such as phospholipid, that
can mix with water and fat is 510. Triglycerides include both:
A. a triglyceride A. fats and oils
B. a lecithin B. waxes and steroids
C. an emulsifier C. steroids and phospholipids
D. cholesterol D. saturated fats and waxes
505. Which lipid most relevant to cell mem- 511. How many fatty acid chains are found in
branes? a triglyceride molecule?
A. Phospholipids A. 1
B. Wax B. 2

1.6 Lipids 200
C. 3 C. glycerol
D. 4 D. monoglyceride
512. Butter is what % of Fat? 518. Which kind of biomolecule has a 1:2:1 ra-
A. 60% tio of Carbon to Hydrogen to Oxygen?
B. 70% A. Carbohydrates
C. 80% B. Lipids
NARAYAN CHANGDER
D. 90% C. Proteins
513. what that is synthesized by the body are D. Nucleic acids
lipids as well
A. lipids 519. what is a phospholipid?
B. steroids A. A lipid that has a phosphorus-

containing compound in its chemical struc-
C. glycerol ture
D. hormones
B. a type of fat
514. What is a role of cholesterol in animal C. the bi-layer of a cell
cells?
D. a polysaturated liquid
A. it increases body fat
B. it controls membrane fluidity 520. The fat replacement “Olestra” causes
C. it lines the inner wall of capillaries A. severe digestive upset
D. it is a constituent of bile B. a rash
515. Which of the following statement about C. a bad after taste
waxes is/ are incorrect? D. the tongue to turn purple
A. Waxes are indigestible
B. Waxes are hard solid 521. Which of the organic compounds listed be-
low is rich in CARBOHYDRATES?
C. Waxes has nutritional value
A. Olive Oil
D. Waxes never get rancid
B. Lard
516. Lipids are , and are in water.
C. Butter
A. polar; soluble
D. Pasta
B. polar; insoluble
C. nonpolar; soluble 522. Which of the following is NOT a result of
high-fat diet
D. nonpolar; insoluble
A. High Cholesterol
517. A glycerol with a fatty acid joined at each
of the three hydroxyl sites B. Improved circulation
A. triglyceride C. Heart Disease
B. diglyceride D. Obesity

1.6 Lipids 201
523. What are different groups of lipids? C. energy level

A. monosaccahrides, disaccharides, D. degree of saturation

starch, cellulose
529. Adipose Tissue
B. DNA, RNA, ATP
A. stores carbohydrates for the future
C. dipetide, polypeptide, amino acids
B. stores lipids for the future
D. triglycerides, steroids, phospholipds
C. stores bile for the future
524. Process of adding hydrogen atoms to an D. stores hormones for the future
unsaturated lipid to increase its saturation
level 530. PUFAs come from what food sources?
A. solidification A. Animal & Marine
B. hydrogenation B. Plant
C. autooxidation C. Marine
D. melting point D. Plant & Marine
525. A saturated lipid is saturated with 531. Fat digestion occurs in the
A. oxygen A. mouth
B. hydrogen B. large interstine
C. carbon C. stomach
D. nitrogen D. small intestine
526. Examples of lipids are 532. Lipids are compounds made up of
A. Dogs, Cats, Horses A. Carbohydrates
B. Fats, Waxes, Oils B. Vitamins and minerals
C. Salt, Pepper, Paprika C. Carbon, hydrogen and oxygen
D. Fingers, Toes D. Nutrients and soybeans
527. Why were the biological samples gener- 533. What is the monomer of a lipid?
ally good buffers?
A. amino acid
A. Water is a poor buffer
B. nucleotide
B. They need to maintain a pH of 8.0 at all
times C. monosaccharide
C. All living organisms need to maintain D. glycerol and fatty acids

homeostasis in terms of pH 534. Sugars (glucose) and starch are examples
D. The samples came in liquid form of this organic molecule:
528. Fatty Acids differ in there chain length A. Carbohydrates

and their B. Lipids
A. protein carriers C. Proteins
B. Side chains D. Nucleic Acids

1.6 Lipids 202
535. A fatty acid that forms when oils are par- C. proteins
tially hydrogenated is
D. nucleic acids
A. Trans fatty acid
B. monounsaturated 541. The 1/2 and 1/2 and heavy cream, used
to make ice cream, is what type of fat?
C. High density
A. Saturated Fat
D. essential
B. Polyunsaturated Fat
536. Why are lipids insoluble?
NARAYAN CHANGDER
C. Monounsaturated Fat
A. because they are polar
B. because they provide cell structure D. none of above
C. because they are nonpolar 542. Triglyceride is composed of:

D. because they want to be A. Glycerol, 2 fatty acids
537. Which of the following is not a function B. 3 Glycerols and 1 fatty acids
of lipid?
C. 3 Glycerides
A. long term energy
D. Glycerol, 3 fatty acids
B. used to make hormones
C. provides flavor in food 543. Which of the following is made up of re-
D. building of muscles peating subunits of Beta glucose?
A. Starch
538. Enyzmes are a very important type of
protein used to B. Protein
A. Build bones in skeleton C. Fats
B. Send hormonal signals throughout D. Cellulose
body
C. Speed up chemical reactions 544. Lipids provide an organism with:
D. Photosynthesize glucose in plants A. Instant Energy
539. It is defined as the number mL of 0.1 N B. Stored Energy
KOH required to completely neutralize the C. Insulation and Protection
soluble volatile FA distilled from 5 g of fats
and oils D. Stored Energy, Insulation and Protec-
tion
A. Reichert-Meissl Number
B. Iodine Number 545. Which macromolecule contains the ele-
C. Acetyl number ments carbon, hydrogen, and oxygen in a
1:2:1 ratio?
D. Saponification number
A. lipids
540. Make up cell membrane and other mem-
branes: B. carbohydrates
A. carbohydrates C. nucleic acids
B. lipids D. proteins

1.6 Lipids 203
546. Which of the following fatty acids have B. 2nd statement is true, 1st statement is
no double bonds in their structure? false

A. Trans fatty acids C. Both statements are true
B. Saturated fatty acids D. Both statements are false
C. Monounsaturated fatty acids
552. Which polymer group is used as long term
D. Polyunsaturated fatty acids STORED energy?
547. Why is water called the universal sol- A. carbohydrate
vent?
B. lipid
A. It dissolves many substances.
C. protein
B. It is non-polar.
D. nucleic acids
C. Because of the water molecule’s two
oxygen atoms. 553. These types of lipids contain one double
D. Because of hydrogen’s negative bond in the fatty acid chain
charge. A. Saturated
548. An example of a lipid is B. Monounsaturated
A. Fat C. Polyunsaturated
B. Oil D. none of above
C. Butter
554. Triglycerides are formed by
D. All of these
A. Hydrogen bonding
549. Which molecules join to form a triglyc-
B. Covalent bonding
eride?
C. Ester linkage
A. One glycerol and three fatty acids
B. Three glycerols and one fatty acid D. Glycosidic bonds
C. Three glycerols and three fatty acids 555. Which biomolecule serves as the main en-
D. none of above ergy source of organisms?
A. proteins
550. Lipid test that differentiates cholesterol
(negative) and phospholipid (positive) B. nucleic acids
A. Acrolein test C. lipids
B. Molybdate test D. carbohydrates
C. Libermann- Burchard test
556. Animal Fats are called what at room tem-
D. none of the above perature?
551. Fat is a triglyceride mixture that is a A. Lipids
solid at room temperature.It is from ani-
B. Oils
mal sources.
C. Solid Fats
A. 1st statement is true, 2nd statement is
false D. none of above

1.6 Lipids 204
557. How many water molecules are needed 563. How many double bonds are in the struc-
to break the bonds of the fatty acids and ture of saturated fatty acids?
the glycerol? A. 0
A. 1 B. 2
B. 2 C. 1
C. 3 D. 5
D. 4
564. Lipids are made up of carbon, hydrogen
NARAYAN CHANGDER
558. Molecule that has a glycerol base and
A. glyceride A. Chlorine
B. sterol B. Nitrogen
C. essential C. Oxygen
D. fatty acid D. Helium
559. Lipids are 565. Which of the below types of lipids are
most commonly found in the plasma mem-
A. hydrophilic
brane?
B. hydrophobic
A. Triglycerides
C. neither
B. Phospholipids
D. both
C. Steroids
560. Which of these describes a saturated D. Cholesterol
fatty acid?
566. An unsaturated lipid contains,
A. All C-H bonds are full
A. more oxygen than hydrogen
B. They form straight chains
B. double bonds
C. They are solids at room temp.
C. ionic bonds
D. All of the above
D. only one fatty acid
561. Steroids include which types of lipids?
567. Which is a valid statement about lipids
A. Hormones
compared to a carbohydrates?
B. Cholesterol A. Lipids have more oxygens than carbo-
C. Chlorophyll hydrates.
D. All of the above B. Lipids are soluble in water.
562. Saturated fats have this type of struc- C. Lipids provide insulation in living or-
ture: ganisms.
A. kinky with double bonds between car- D. Lipids form disaccharides.
bons 568. The three elements that make up most of
B. 4-fused carbon rings all 4 types of macromolecules
C. straight with single carbon bonds A. Water, Oxygen, & Hydrogen
D. rectangular with triple carbon bonds B. Carbon, Hydrogen, & Oxygen

1.7 Protein 205
C. Nitrogen, Hydrogen, & Oxygen A. oleic acid

D. Nitrogen, Phosphorus, & Sulfur B. fatty acid

569. Deposits of lipids and cholesterol on C. lauric acid
artery walls D. linolenic acid
A. plaque
572. Which is not one of the three classes of
B. fat lipids?
C. oil A. Phospholipids
D. vegetable
B. Sterols
570. Neutral Fats are composed of a glycerol C. Amino Acids
molecule attached to what?
D. Triglycerides
A. 1 Fatty Acid
B. 2 Fatty Acids 573. This type of fat comes from animals and
is often solid at room temperature.
C. 3 Fatty Acids
A. saturated fat
D. All of these can produce neutral fats
B. unsaturated fat
571. Organic molecule that consists of a car-
bon chain with a carboxyl group at one C. transfat
end D. phospholipid
1.7 Protein
1. What percentage of calories in a daily diet D. glucose
should come from protein?
4. How often should protein be replenished
A. 10-35% in the body?
B. 20-45% A. 2-3 times per week
C. 25-50% B. It doesn’t need to be replenished, the
D. 30-50% body produces more
2. Whitch of these protein foods have a good C. daily

source of calcium? D. weekly
A. Peas 5. If meat was unavailable, what could you
B. Sardines combine with rice to create a complete pro-
C. Chicken tein?
D. Ham A. soy sauce

B. mushrooms
3. During digestion proteins are broken down
into C. lentils
A. amino acids D. barley
B. sugars 6. Protein is made of what?

C. bones A. Carbon

1.7 Protein 206
B. Hydrogen 12. An example of a complementary protein is

C. Nitrogen A. milk and cookies
D. Amino Acids B. cheese and crackers
C. steak and eggs
7. The BEST way to store eggs is
D. rice and beans
A. in the refrigerator egg tray.
13. How many essential amino acids are
B. in the original carton.
NARAYAN CHANGDER
needed by adults?
C. in a cupboard. A. 10
D. none of the above. B. 20
8. Proteins give you how many calories per C. 32
gram? D. 45
A. 4
14. Milk products need to be cooked at low
B. 6 temperatures to prevent
C. 7 A. curdling.
D. 9 B. scorching.
C. cooking.
9. What is the recommended serving size for
a steak or hamburger D. mooing.
A. two ounces 15. Which of the following is a complete pro-

tein?
B. four ounces
A. hummus and celery
C. three ounces
B. black beans and salsa
D. five ounces
C. a cheeseburger
10. Protein makes up around what percentage D. peanut butter
of a person’s body weight?
16. The process of adding Vitamins A and D to
A. 15 milk is called:
B. 10 A. substantiation
C. 30 B. homogenization
D. 5 C. fortification
11. Which types of enzymes continue the di- D. paseurization

gestion of proteins in the small intestine? 17. What food group are beans and peas in?
A. polypeptide enzymes A. Vegetable Group
B. stomach enzymes B. Protein Group
C. pancreatic enymes C. Both Groups
D. there are no enzymes involved D. Neither Groups

1.7 Protein 207
18. excess protein consumption is hard on the 24. Trans fats are common in
system
A. chicken, honey mustard, and pizza

A. muscular
B. ham, mac & cheese, and seafood
B. nervous
C. salad dressings, crackers, and baked
C. digestive goods
D. circulatory
D. burgers, bacon, and mayo
19. Non-meat examples of protein include
25. What is a high biological protein?
A. broccoli, kale, carrots
A. One with most if not all amino acids
B. beans, legumes, eggs
supplied.
C. tofu, apples, spinach
B. Protein that is bio-available.
D. none of above
C. Protein that is easy to digest.
20. CHEMICAL digestion of protein begins in D. All answers are correct
the
A. smal intestine 26. Rice and beans are known as a complemen-
B. colon tary protein. What does that mean?
C. stomach A. Together they have all 9 essential

amino acids
D. mouth
B. They are one of the high protein foods
21. This type of vegetarian does eat some an- people should aim to consume
imal products:
C. Together they have every amino acid
A. Vegan
D. They taste good together
B. Activist
C. Carnivore 27. Incomplete proteins come from what
D. Lacto-Ovo Vegetarian sources?
A. Animal
22. Which is not a function of protein in the
body: B. Plant
A. Carries Blood Cells C. Original
B. Builds Skin D. Synthetic
C. Builds Anitbodies
28. What is amino acid?
D. Carries Oxygen
A. a protein that transport oxygen in the
23. The process by which fat is broken down blood to all cells in the body
and evenly distributed in milk is called
B. a molecule that combines with other
A. Homogenization amino acid molecules to make proteins
B. Palmitation C. a protein that always forms into a ball
C. Pasteurization shape
D. Enunciation D. a protein that always forms a chain

1.7 Protein 208
29. Which of the following patients would C. Pepsin

need to increase their protein intake? D. Rennin
A. breastfeeding womien
35. Which of the following is an essential
B. children amino acid?
C. the elderly A. Tryptophan
D. all of the above
B. Proline
NARAYAN CHANGDER
30. The RDA for protein is not based on: C. Tyrosine
A. Age D. Cystine
B. Weight
36. Which of the following best describes
C. Gender DEAMINATION?
D. Heredity A. the breaking down of proteins into
polypeptides
31. The following are true of complete pro-
teins, EXCEPT: B. the stripping of the nitrogen amine
group from amino acids
A. Contains all 9 essential amino acids
C. the conversion of ammonia to urea
B. Comes mostly from animal products
D. the breakdown of polypeptides by car-
C. Includes beans, nuts & bread
boxypeptidase
D. Can come from soy plants sources
37. In addition to sterols, what other type on
32. How many calories per gram does protein lipid is important in nutrition
provide for energy?
A. lipoprotein
A. 9
B. triglyceride
B. 4
C. fatty acid
C. 8
D. biglyceride
D. 6
38. A low-carb / no-carb diet can cause all be-
33. Figure out the Protein need for a 17 old low EXCEPT:
Male student. He is 5 ft 9 inches and
A. Head aches & fatigue
weighs 175 pounds. This person is very
active. B. Ketosis
A. 48 grams C. Harm to the Kidney
B. 119 grams D. Someone to lose weight naturally
C. 400 grams 39. The leavening agent used to make cream
D. 375 grams puffs
34. In the stomach, this enzyme breaks the A. Flour

protein into polypeptides. B. Yeast
A. Carboxypeptidase C. Air
B. Amylase D. Steam

1.7 Protein 209
40. What is meant by low biological protein? B. They contain almost every vitamin and
A. Protein with an insufficient amount of mineral you need.

amino acids for good health. C. Because Mrs. Hill has chickens and
B. Protein that is not bio-available. wants you to buy eggs from her.
C. All answers correct D. none of above

D. Protein that takes a lot of digesting. 46. Amino Acids:
41. In addition to glycerol, how many fatty A. are a type of marinade.
acids are needed to make a triglyceride
B. help transport fats in the body.
A. Two
C. are the building blocks from which pro-
B. One teins are made.
C. Three D. are only found in plants.
D. Four
47. How many amino acids are essential?
42. The building blocks of proteins are called
A. 20
A. ascorbic acids
B. 10
B. meat
C. 9
C. nitrogen molecules
D. 8
D. amino acids
48. Which is not a high-quality protein:
43. Egg is used as a binder in what food prod-
uct: A. Meat
A. meatloaf B. Legume
B. mayonnaise C. Fish
C. angel food cake D. Cheese
D. pudding
49. What is the RDA (Recommended Daily Al-
44. Most people need to eat how much protein lowance) for Protein?
each day?
A. .8-1.5 g/kg of body weight
A. 1 gram per kilogram of body weight
B. 1.5-3.5 g/kg of body weight
B. 2 grams per kilogram of body weight
C. 1/2 of your body weight in pounds
C. 1-1.2 grams per kilogram of body
weight D. .66 x body weight in pounds
D. 1.2-2 grams per kilogram of body 50. What type of protein did the tacos have?
weight
A. Complete proteins
45. Why does Ms. Bowen think eggs should
B. Incomplete proteins
be a part of your diet?
C. Complete and incomplete proteins
A. They contain none of the vitamins and
minerals you need. D. No protein

1.7 Protein 210
51. Do ALL adults need the SAME amount of 57. What is the Formula to convert your body
protein? weight from Pounds to Kilograms (kg)?
A. Yes! A. Body weight (Pounds) multiplied by 2.2
B. No.
C. Maybe? B. Body weight (Pounds) divided by 2.2
D. none of above C. Body weight (Pounds) divided by .66
D. Body weight (Pounds) mulitplied by .66
52. Amino Acids are the building blocks of
NARAYAN CHANGDER
what? 58. Not getting enough protein in your diet can
A. Muscle cause all of the following EXCEPT:
B. Proteins A. Heart Disease
C. Fats B. A poor immune system
D. Minerals C. A slower metabolism
53. What is the main ingredient in a D. Weak Muscles

meringue? 59. Overall, which protein source uses the
A. Whipping Cream least amount of resources?
B. Egg Yolk A. Cows (beef)
C. Egg White B. Crickets
D. Cream of Tartar C. Chicken
54. Which would a vegan not eat: D. Pork (pigs)
A. Nuts 60. The primary function of protein is to
B. Cheese A. provide energy
C. Peanut Butter B. build are repair body tissues
D. Tofu C. metabolize vitamins and minerals
55. Overall, which protein source provides hu- D. none of the above
mans with the most nutritional value?
61. Amino Acids are connected by:
A. Cows (beef)
A. Neurons
B. Crickets
B. Peptide Bonds
C. Chicken
C. Magnetism
D. Pork (pigs)
D. Proteins
56. It is unwise to regularly ingest large
amounts of protein because 62. Quick weight loss from a high protein diet
is due to:
A. it can cause acne
B. it can cause uremic poisoning A. Loss of water weight
C. it can contribute to heart disease B. Motivation
D. it may reduce the work of the nervous C. Quicker Metabolism

system D. Eating more meat

1.7 Protein 211
63. An individual’s protein requirement B. Pulses

A. can only be met by eating complete C. Nuts and Seeds

proteins
D. Quorn and Tofu
B. is difficult to achieve in the United
States 69. Definition of good cholesterol
C. is not affected by health status A. Can build in the artery walls and cause
D. can be met by combining incomplete heart attacks or a stroke
proteins. B. Forms trans fatty acids
64. Foods with fat taste what to peo- C. Contains all the hydrogen it can chem-
ple??? ically hold
A. Bitter D. Takes exact back to the liver for excre-
tion
B. Bad
C. Sweet 70. Fat-free/skim milk has the same amount
of as whole milk but 0% fat.
D. Good
A. chocolate
65. What is an excellent way for vegetarians
and vegans to obtain all amino acids for B. vitamins
good health? C. strawberry
A. Combining legumes (beans) and D. none of above
wheat.
71. What type of dietary fat increases the
B. Combining legumes (beans) and rice.
amount of bad cholesterol?
C. Combining nuts and rice.
A. Trans Fat
D. All answers are correct.
B. Saturated Fat
66. A method of cooking an egg inside its shell C. Low Fats
is known as
D. none of above
A. Poached
B. Hard cooked 72. Severe protein deficiency that causes
edema and a swollen abdomen.
C. Scrambled
A. marasmus
D. Fried
B. negative nitrogen balance disorder
67. Corn, peas, and beans
C. CHO malnutrition syndrom
A. are complete proteins
D. kwashiorkor
B. contain no protein
C. lose protein when cooked 73. Proteins’ building blocks are:
D. are incomplete proteins A. Nitrogen
B. Blood Cells
68. Good sources of plant-based proteins are
C. Amino Acids
A. All correct D. Peptide Bonds

1.7 Protein 212
74. Of the 6 essential nutrients, only protein C. Nuts and Legumes

can do this D. All of the above
A. Produce carbon dioxide
80. Teens should get percent of their calo-
B. Provide energy ries from proteins .
C. Regulate body functions A. 25-50 %
D. Build and Repair tissues B. 1-10 %
NARAYAN CHANGDER
75. Proteins differ from CHO and lipids be- C. 50-75 %
cause of their chemical composition and D. 10-30 %
81. Good sources of animal based proteins are

A. they are only present in meat
B. they are the only nutrient that provides
A. All correct
energy
B. Fish
C. they are inorganic
C. Meat and fish
D. they contain nitrogen
D. Milk and eggs
76. Extra protein that is not used by the body
is stored as glycogen and 82. Foods that are short of one or more of the
essential amino acids
A. carbohydrate
A. aldehydes
B. water
B. maillard reaction
C. glucose
C. complete protein
D. adipose tissue
D. incomplete protein
77. Soy products are what kind of protein that
83. Egg is used as a leavening agent in what
comes from a plant source?
food product:
A. Complete A. breading on chicken
B. Incomplete B. pudding
C. Complimentary C. angel food cake
D. none of above D. meatloaf
78. How does protein help your body 84. One gram of protein contains
A. Helps body grow and repair itself A. 12 calories
B. makes you shorter B. 9 calories
C. increases biceps and calf muscles C. 7 calories
D. none of above D. 4 calories
79. What kinds of food can you get protein 85. is/are used to build and repair mus-
from in your diet? cle.
A. Eggs A. carbohydrates
B. Meat and Fish B. fiber

1.8 Alcohol nutrition 213
C. protein B. complete proteins

D. fat C. fibrous proteins

86. Where must the protein you eat be con- D. whey
verted in the human body?
89. a is a protein that transport oxygen in
A. Mouth
the blood to all the cells in your body
B. Stomach
A. phytochemicals
C. Esophagus
B. hemoglobin
D. Large intestine
C. carbohydrates
87. Which foods have proteins?
D. vitamins
A. Carrots and tomatoes
B. Milk and fish 90. How many ESSENTIAL amino acids are
there?
C. Bread and corn
D. Cake and ice cream A. 115
B. 20
88. A food that contains all 9 essential amino
acids C. 11
A. globular proteins D. 9
1.8 Alcohol nutrition

1. A physical or mental need for a drug or D. Overuse
other substance
4. A type of drug that makes the Central Ner-
A. juul vous System (CNS) work slower
B. alcohol A. Depressant
C. drug
B. Simulant
D. addiction
C. Opiat
2. What is the only thing that will remove al- D. Hallucinogen
cohol from your system?
5. Which is not a strategy to remain alcohol
A. Working out
free?
B. Penny Under the tongue
A. Planning an alcohol free party
C. Brushing your teeth
B. Practicing refusal statements
D. time
C. Attending parties with people who use
3. The condition of being drunk; feeling the alcohol
effects of alcohol is know as D. Calling for a ride home if alcohol is
A. Detoxification present
B. Drunk 6. A colorless, odorless, poisonous gas pro-
C. Intoxication duced when a substance burns

A. second hand smoke 12. Which is not an affect of alcohol on the

B. carbon monoxide brain?
C. drugs A. Slurred Speech
D. vaping B. Sense of smell

C. Judgment
7. Which drink has the lowest alcohol per vol-
D. Memory
ume?
NARAYAN CHANGDER
A. Malt Liqour 13. What is the word Vape slang for?
B. Whisky A. Water
C. Beer B. Candy
D. Wine C. E-Cigarettes
D. none of above
8. Which is NOT an affect of alcohol on the
brain? 14. Which type of person is most likely to be
A. Slurred Speech quickly affected by alcohol?
B. Sense of smell A. A small female who has not eaten
C. Decision making B. A large female who just ate dinner
D. Memory C. A small male who just ate dinner
D. A large male who has not eaten
9. A drug that speeds up body function
A. depressant 15. What is the excessive use of alcohol?
B. stimulant A. Alcoholism
C. alcohol B. Alcohol Abuse
D. vaping C. Illicit drug use
D. Intoxication
10. Which is NOT a short term effect of alco-
hol? 16. Someone who becomes addicted to alcohol
A. Difficulty using your body or walking is considered a
straight A. alcoholic
B. Difficulty seeing B. nice person
C. More stomach acid is produced C. bad person
D. Poor judgement D. sad person
11. Which is a potential consequence of LONG 17. People who have a chemical need for alco-
TERM excessive alcohol drinking? hol have a
A. A heart attack A. alcohol abuse
B. The need for a liver transplant B. alcoholism
C. Swelling of the brain C. physiological dependence
D. An increased ability to control drinking D. intoxication

18. What is living without alcohol 24. Which is NOT a way to avoid drinking al-
A. Sobriety cohol?

B. Recovery A. Planning an alcohol free party
C. Withdrawal B. Practicing refusal statements
D. Detoxification C. Attending parties with people who use

alcohol
19. What part of the body breaks down alco- D. Calling for a ride home if alcohol is
hol? present
A. Kidney
25. The main, mind altering ingredient in Mar-
B. Liver ijuana is
C. Stomach A. Nicotine
D. Intestines B. HTC
20. Define Alcoholism C. THC
A. acting silly D. Tar
B. intoxicated 26. Blood alcohol concentration measures
C. drunk A. the number of drinks consumed in one
D. physical and psychological depen- hour.
dence B. the rate at which a person drinks alco-
21. The after effect of using alcohol is known hol.
as C. the amount of alcohol in a person’s
A. Intoxication blood.
B. Hangover D. a person’s risk of a car crash.
C. Blackout 27. Which person is most likely to be at risk

D. After effect for alcohol poisoning?
A. A person who has two drinks a week
22. Which factors influence the effect of alco-
hol on a person? B. A person who has two drinks a day
A. Body Size C. A person who does not drink
B. Food D. A person who drinks until he or she is

drunk
C. Time limit
D. All of the above 28. is the act of inhaling and exhaling the
aerosol, often referred to as vapor, which
23. A dependence on drinks with alcohol is is produced by an e-cigarette or similar de-
called vice.
A. alcohol abuse A. juul
B. alcoholism B. smoking
C. physiological dependence C. vaping
D. intoxication D. drinking

1.9 nutrition Energy 216
29. A disease in which a person has a physical 32. Living a life without alco hol is
or psychological dependence on alcohol A. Sobriety
A. Binge drinking B. Recovery
B. Alcoholism C. Alternatives
C. Sobriety D. Relapse
D. none of above
33. The after effect of using alcohol where you
NARAYAN CHANGDER
30. What is the name of the drug found in have a headache and/or nausea is known
wine, beer and whiskey? as
A. caffeine A. Intoxication
B. nicotine B. Hangover
C. cocaine C. Blackout
D. alcohol D. After effect
31. Which of these is an effect from drinking 34. Which is a potential consequence of long
alcohol? term excessive alcohol use?
A. Loss of balance and coordination A. A heart attack
B. Unable to think clearly and logically B. The need for a liver transplant
C. Stronger emotions C. Swelling of the brain
D. All of these D. An increased ability to control drinking
1.9 nutrition Energy

1. Diffusion is the movement of molecules 3. Prepackaged, frozen and canned foods typ-
from an area of concentration to an ically contain high amounts of
concentration A. Saltium
A. High, low B. Fiber
B. Low, high
C. Salt
C. Low, low,
D. Beef
D. High, high
4. Which nutrient carries nutrients and oxy-
2. What is digestion? gen throughout the body?
A. Breakdown of food substances into A. Dairy
simpler forms that can be absorbed and
B. Minerals
used by your body.
C. Protein
B. An organism that breaks down wastes
and dead organisms for energy. D. Water
C. An animal that feeds on both animals 5. The amount of energy needed to raise the
and plants for energy. temperatiure of one gram of water by one
D. none of above degree of Celsius

A. Carbohydrates C. Diabetes
B. Glucose D. Obesity

C. Vitamins 11. Foods such as pop and candy contain no
D. Calorie nutritional value. What are these types of
foods known as?
6. Under which of the following conditions is
lactic-acid fermentation most likely to oc- A. Empty Calories
cur? B. Full Calories
A. a very fast run C. Pro Calories
B. a long walk D. Burned Calories
C. sleeping 12. An example of an involuntary action would
D. playing video games be
7. The formula for glucose is A. Breathing in and out
A. C12 H22 O11 B. Riding a Bike
B. NaCl C. Singing a song
C. NaOH D. Raising your hand to answer a ques-

tion
D. C6 H12 O6
13. What of the following is a type of min-
8. Which of the following are features of the eral?
ATP-CP system?I. It provides the energy
for the first three minutes of activityII. CP A. Fibre
is broken down to provide a phosphate B. Calcium
moleculeIII. It creates lactic acid as a by- C. Vitamin C
product
D. Triglyceride
A. I only
B. II only 14. What are substances found in food that
your body needs for survival, develop-
C. I and II only ment, energy and growth? (Hint:There
D. II and III only are 6 of them!)
9. Diffusion & Facilitated Diffusion are both A. Carbohydrates

transport. B. Vitamins
A. Passive C. Proteins
B. Active D. Nutrients
C. Easy 15. Which of the following are carbohydrates
D. Free responsible for?
10. increases the risk of diet related dis- A. carries vitamins in blood
eases. B. fight disease
A. High Blood Pressure C. helps cells grow
B. Coronary Heart Disease D. primary source of energy

16. What is the net amount of ATP molecules C. Sodas

produced from one glucose molecule in the
D. Dairy
lactic acid system?
A. 1 22. What is glycogen?
B. 2 A. A monosaccharide
C. 36 B. A disaccharide
D. 460 C. A polypeptide
NARAYAN CHANGDER
17. Which is the healthiest kind of fat? D. A polysaccharide
A. Unsaturated
23. Sensory receptors send signals to the
B. Saturated in order to be processed and identified.
C. Trans A. Eyes
D. none of above B. Brain
18. Which cellular organelle is responsible for C. Nerves
manufacturing ATP? D. Heart
A. Ribosome
24. Where are the places that sulfur bacteria
B. Nucleus
live.
C. Mitochondria
A. Near deep sea volcanic vents and in-
D. Chloroplast side tube worms.
19. What are the function of lysosomes? B. In soil and roots of some plants
A. Manufactures proteins C. Near volcanic vents and in soil
B. Provides energy for the cell D. none of above
C. Controls cell growth and reproduction
25. In diffusion, particles move down a
D. Digests cellular macromolecules

A. Concentrate gradient
20. Which nutrient helps control body func- B. Conceited gradient
tions such as digestion, metabolism, and
wound healing? C. Concentration gradient
A. Vitamins D. Concentrated orange juice
B. Minerals
26. Sources of energy that also perform other
C. Water functions such as vitamin storage and body
D. Vegetables insulation.
A. protein
21. Calcium is a mineral and can be found in
B. fats
A. Fruits & Vegetables C. minerals
B. Sugary treats D. water

27. A negative energy balance results in 33. If birds contain four types of cone cells
A. weight gain (more than humans), this means they
can?

B. weight loss
A. See more colors than humans
C. maintaining the same weight
B. See less colors than humans
D. none of above C. Birds eyes hurt when seeing color
28. Breads, rice, and cereal are all D. Birds cannot see color
A. protein 34. What is an alternative term for the lactic
B. carbohydrates acid system?
C. water A. ATP-CP system
B. Krebs cycle
D. who knows?
C. Aerobic glycolysis
29. Any substance that is acted upon by an en- D. Anaerobic glycolysis
zyme is called a(n)?
35. Help with chemical reactions, water solu-
A. Coenzyme
ble and fat-soluble
B. Substrate
A. vitamins
C. Vitamin B. minerals
D. Polypeptide C. water
30. A can produce its own food. An exam- D. none of above
ple would be a mango tree. 36. Starches and sugars that provide the body
A. Heterotroph with most of its energy.
B. Autotroph A. carbohydrates
C. Carnivore B. vitamins
D. Omnivore C. water
D. protein
31. Fruits and vegetables are a great source
of which nutrient? 37. What is the product of both photosynthe-
sis and chemosynthesis
A. Iron
A. Glucose
B. Calcium
B. Water
C. Protein
C. Oxygen
D. Vitamins
D. none of above
32. Fish, nuts, oils and avocado are healthy 38. Used for long-term energy, saturated or
sources of unsaturated
A. Fiber A. protein
B. Protein B. fats
C. Minerals C. carbohydrates
D. Fat D. none of above

39. Enzymes are A. Proteins

A. nucleic acids B. Fats
B. proteins C. Carbohydrates
C. lipids D. Amino Acids
D. carbohydrates 45. Which of the following describes cell respi-
ration?
40. Fats store energy for later use and cell
A. Controlled release of energy in the
NARAYAN CHANGDER
membranes are made of this?
form of ATP
A. element
B. Intake of fluids by cells of the skin
B. nucleic acids
C. Growth and division of a single cell
C. lipid
D. Random release of energy in the form
D. compound of ATP
41. What is the ultra structure of a mitochon- 46. are examples of high energy high nu-
drion? trient food
A. cristae, inner matrix and diaphysis A. Fruits & vegetables
B. cristae, ganglia and outer membrane B. Chocolate & Ice cream
C. creatine, inner matrix and outer mem- C. Milk & Cheese
brane
D. Pancake & Maple syrup
D. cristae, inner matrix and outer mem-
brane 47. Which of the following is NOT a component
of ATP?
42. Glucose is a
A. Glucose
A. sugar B. Adenosine
B. carbohydrate C. Phosphate
C. source of quick energy D. Ribose
D. all are correct
48. Auditory Receptors are found where?
43. Four groups of organic compounds found in A. Eyes
living things are
B. Hands
A. water, vitamins, minerals, air
C. Heart
B. carbon, hydrogen, oxygen, and nitro-
D. Ears
gen
C. sunlight, chlorophyll, photosynthesis, 49. Which macromolecule is used to store en-
and glucose ergy and makes up a large portion of cell
membranes?
D. carbohydrates, lipids, nucleic acids,
and proteins A. carbohydrates
B. lipids
44. Nutrients that provide materials that form
the cell membranes and the tissues that C. nucleic acids
protect organs D. proteins

50. What does the “TP” in ATP stand for? 55. What is an Omnivore?
A. 2 phosphates A. An animal that feeds only on other an-

imals for energy
B. tri (3) phosphates
B. An animal that feeds only on plants for
C. Two proteins
energy.
D. tri (3) proteins
C. An animal that feeds on both animals
51. Which nutrient is the number one energy and plants for energy.
source for the body? D. none of above
A. Grains 56. produces the most ATP.
B. Vegetables A. photosnthesis
C. Carbohydrates B. aerobic respiration
D. Vitamins C. anaerobic respiration
52. What is a consumer? D. glycolysis
A. Breakdown of food substances into 57. Passive Transport is the movement of par-
simpler forms that can be absorbed and ticles across the membrane from an area
used by your body. of [ ] to an area of [ ]
B. An organism that breaks down wastes A. high to low
and dead organisms for energy.
B. low to high
C. Organisms that eat other organisms
C. low to low
for energy & nutrients.
D. high to high
D. none of above
58. Which receptor, when activated, most
53. Water, carbohydrates, fats, proteins, vita- likely prompts the production of saliva?
mins, and minerals are:
A. auditory receptors
A. examples of fiber
B. optic receptors
B. high in sugar
C. skin receptors
C. the 6 important nutrients
D. taste receptors
D. the 6 essential nutrients
59. Which type of process is taking place when
54. How do the nutrients from food get to the ATP is converted to ADP and phosphate?
body’s cells?
A. Metabolism and Anabolism
A. The nutrients are picked up from the
B. Metabolism and Catabolism
small intestine and transported around
the body by blood from the circulatory sys- C. Anabolism and Catabolism
tem D. Metabolism, Anabolism and
B. poisons leaking into the blood stream Catabolism
C. nutrients transported in the respira- 60. Helper molecules in the body’s chemical re-
tory system actions
D. none of above A. Glucose

B. Vitamins 66. The best way to fill your diet with Iron is
C. Proteins by eatting
A. Red meat
D. Fats
B. Leafy green vegetables
61. When energy intake decreases and energy C. Thick skinned fruit
expenditure increases, body weight
D. Brown rice
A. remains the same
67. After the enzyme and substrate bind to-
NARAYAN CHANGDER
B. goes up gether and perform the reaction, what
C. goes down does the substrate become?
D. is unstable A. a substrate
B. an enzyme
62. What is the name for the mechanism of en-
zyme activity? C. a product
D. an active site
A. Lock and key
B. jigsaw puzzle 68. Which of these is not a source of chemical
energy?
C. hammer and nail
A. Spaghetti
D. two hands pattern
B. The Sun
63. What is chemosynthesis? C. Battery
A. Where bacteria use light energy to D. Petroleum
make glucose. 69. Taller and bigger people need energy
B. Where plants use light energy to make than shorter and smaller people.
glucose A. same
C. Where bacteria use chemical reac- B. more
tions to make glucose
C. equal
D. none of above D. less
64. What are the benefits of fat? 70. Proteins that SPEED up the chemical reac-
A. Cushion and protect organs tions in the body
B. Needed for energy A. enzymes

B. vitamins
C. Helps with vitamin absorption
C. minerals
D. All of these
D. none of above
65. What is the function of ATP in living
71. Organisms that breaks down and absorbs
things?
nutrients from dead organisms
A. provides energy for cells A. consumer
B. stores genetic information B. trophic level
C. provides structure in the nucleus C. decomposer
D. none of above D. species

72. What is another name for a sugar C. roots

molecule? D. stem

A. Lipid
78. A mineral that helps to transport oxygen
B. Saccharide in the blood
C. Amino acid A. calcium
D. Granulated B. iron
73. Cellular respiration eventually leads to cre- C. potassium
ating ATP (sugar) into energy. Which or- D. magnesium
ganelle would play an important role in
this process? 79. Which nutrient should be the primary
source of energy in your diet?
A. Mitochondria
A. carbohydrates
B. Cell Membrane
B. protein
C. Nucleus
C. fat
D. Vacuole
D. water
74. Each enzyme only has 1 substrate that will 80. When you don’t drink enough water you
fit its active site. What is this called? can become:
A. reusablility A. silly
B. denaturation B. hyper
C. specificity C. intoxicated
D. fragility D. dehydrated
75. Small, linked units that are not made by 81. What chemical directly provides the en-
living things ergy for muscle contraction?
A. Minerals A. ADP
B. Amino Acids B. ATP
C. Raw Materials C. Glucose
D. Vitamins D. Creatine Phosphate
76. High sodium intake is related to high 82. Energy is released from ATP when
prevalence of in the U.S. A. a phosphate group is added
A. high blood pressure B. adenine bonds to ribose
B. diabetes C. ATP is exposed to sunlight
C. obesity D. a phosphate group is removed
D. stroke 83. Positive energy balance results in
77. The is the most photosynthetic part of A. weight gain
a plant. B. weight loss
A. leaf C. maintaining the same weight
B. flower D. none of above

84. Helps the body fight against infection. 90. What is the original source of almost all
energy in most ecosystems?
A. Glucose
A. carbohydrates
B. Vitamins
B. sunlight
C. Proteins
C. water
D. Fats
D. carbon
85. Which micronutrient is a carbohydrate?
NARAYAN CHANGDER
91. Facilitated diffusion needs what to get par-
A. Calcium ticles from one side of the membrane to
B. Fibre the other?
A. a membrane-spanning protein
C. Vitamin A
B. a surface protein
D. Iron
C. a phospholipid
86. The rate of photosynthesis is affected by D. a carbohydrate
all of the following except
92. With what 3 letters do enzymes typically
A. the amount of salt.
end?
B. the availability of water.
A. -ose
C. light intensity. B. -ase
D. temperature (enzymes). C. -ese
87. Nutrients that provide raw materials for D. -tic
growth and tissue repair
93. Two or more members of a particular
A. Fats species living and interacting in the same
area
B. Minerals
A. Community
C. Proteins
B. Population
D. Photosynthesis
C. Organisms
88. Salt is also known as D. Biosphere
A. Sugar
94. An organism that produces its own food
B. Sodium supply from inorganic compounds is called
C. Lodium a(an)
A. heterotroph
D. Rodium
B. consumer
89. The reactant of photosynthesis are C. detritivore
A. sunlight and chlorophyll D. autotroph
B. glucose and oxygen
95. What process occurs in the cytoplasm of a
C. carbon dioxide and water muscle cell?
D. sunlight and water A. Anaerobic glycolysis

B. Aerobic glycolysis 101. Which of these is most likely an en-

C. Krebs cycle zyme?

A. Sucrose
D. Electron transport chain
B. Galactose
96. Why does your body need food?
C. Fructose
A. to understand nutrition D. Amylase
B. to develop good food sense
102. “% Daily Values” are used to show how
C. To store fat one serving of food fits into a calorie
D. to grow, repair tissues and have en- diet
ergy A. any
97. BMR stands for; B. 2, 000
A. Base Meticular Rate C. 3, 000

D. 4, 000
B. Basal Monosaturate Rate
C. Basal Metabolic Rate 103. The primary nutrient found in the grains
food group
D. Broad Metabolism Rate
A. minerals
98. What is a solute? B. vitamins
A. The substance that does the dissolving C. fats
in a solution.
D. carbohydrates
B. The substance that is dissolved into
the solution. 104. A nutrient that helps you digest food
C. The mixing of different substances. A. fiber
D. The process in which neutral B. collagen
molecules lose or gain electrons C. magnesium
99. The primary nutrient found in the fruit food D. calcium

group 105. If a plant receives more carbon dioxide,
A. vitamins what happens to the rate of photosynthe-
sis?
B. protein
A. Increases
C. carbohydrates
B. Decreases
D. sugar
C. Stays the same
100. What is the net amount of ATP produced D. none of above
by the lactic acid system?
106. What is an Herbivore?
A. 1 ATP
A. An animal that feeds on both animals
B. 2 ATP
and plants for energy.
C. 34 ATP B. An animal that feeds only on other an-
D. 38 ATP imals for energy

C. An animal that feeds only on plants for C. Fiber

energy.
D. Vegetables
D. none of above
112. What are the end products of anaerobic
107. This nutrient makes up 75% of your glycolysis?
body:
A. Pyruvic acid and CO2
A. water
B. Lactic acid and ATP
B. vitamin A
NARAYAN CHANGDER
C. Lactic acid and CO2
C. carbohydrates
D. CO2 and ATP
D. protein
108. Which form of cellular transport required 113. Which nutrient is responsible for building
would not occur if there were no ATP and strengthening bones and teeth in the
present body, as well as maintaining body func-
tions?
A. Active Transport
A. Carbohydrates
B. Diffusion
B. Water
C. Osmosis
C. Vitamins
D. Facilitated Diffusion
D. Minerals
109. Which energy system (s) are predomi-
nant during a 5 second period of intensive 114. Single sugar molecules are called
exercise?I. ATP-CP systemII. Lactic Acid
A. monosaccharides
SystemIII. Aerobic system
A. I only B. disaccharides
B. II only C. triglycerides
C. III only D. polysaccharides

D. II and III only 115. Eating too much solid fat can raise
110. Protease is an enzyme that breaks down A. fiber
proteins. What is the end product of this
B. blood pressure
protein breakdown?
C. your heart rate
A. vitamins
D. cholesterol
B. minerals
C. fatty acids 116. What chemical does a Protein molecule
D. amino acids have that a Carbohydrate and a Fat
molecule doesn’t have?
111. Which of the 6 key nutrients is missing A. Carbon
Carbs, Water, Fats, Minerals, Vita-
mins B. Hydrogen
A. Protein C. Oxygen
B. Grains D. Nitrogen

117. The amount of calories a person should C. Amino Acids

eat depends on: D. Vitamins

A. height, weight, and athletic ability
123. identify three reasons why your body
B. age, activity level, and gender needs food
C. age, height, and gender A. to understand nutrition
D. athletic ability, hair color, eye color B. to develope
118. Measurement of Energy C. To store fat
A. carbohydrates D. to grow, repair tissues and have en-
ergy
B. calories
C. fats 124. the products of photosynthesis are
A. glucose and sunlight
D. mineral
B. carbon dioxide and water
119. Passive Transport uses energy
C. glucose and chlorophyll
A. no
D. oxygen and glucose
B. a lot of
125. As we get older, our metabolism will
C. a little bit of
A. speed up
D. some
B. slow down
120. Eating junk food can lead to health prob- C. stay the same
lems, such as:
D. none of above
A. obesity, diabetes, and clogged arter-
ies 126. An example of a food filled with carbohy-
drates is
B. cavities, a strong heart, and strong
muscles A. Eggs
C. being underweight, diabetes, and B. Bread

heart attacks C. Cheese
D. none of above D. Poultry
121. Which of the following fuels can be used 127. Which nutrient contributes to water bal-
by a cell to make ATP anaerobically?I. Glu- ance, metabolism, and muscle function?
coseII. ProteinIII. Lipids A. Protein
A. I only B. Minerals
B. II only C. Water
C. I and III only D. Vitamins
D. I, II and III 128. What is the function of Carbohydrates?
122. Nutrients that are not made by living A. Primary source of energy
things B. Provide insulation under the skin
A. Minerals C. Protect vital organs from impact
B. Glucose D. Provide structure to build tissues

129. What is a food web? 134. What are by-products of the aerobic sys-
tem?
A. A community of organisms where
there are several interrelated food chains. A. CO2
B. AT P
B. An organism that can make its own C. CO2 andH2 O
food using the sun’s energy through the
process of photosynthesis. D. H2 O
NARAYAN CHANGDER
C. An animal that feeds only on other an- 135. Which macromolecule is used to store
imals for energy. and transmit hereditary/genetic informa-
D. none of above tion?
A. carbohydrates
130. Which of the following is not an essential
B. lipids
nutrient?
C. nucleic acids
A. water
D. proteins
B. vegetables
C. protein 136. How much phosphate is required for the
resythesis of ATP from ADP?
D. fat
A. 1 molecule
131. How many calories we burn just by keep- B. 2 molecules
ing our bodies working and alive
C. 3 molecules
A. physical activity
D. 4 molecules
B. exercise
137. Which nutrient provides the most amount
C. metabolism
of energy per gram?
D. energy balance
A. Carbohydrate
132. People need six types of :carbohy- B. Fats
drates, fats, proteins, vitamins, minerals, C. Protein
and water.
D. Vitamin
A. calories
B. nutrients 138. The substances in food that your body
needs to grow, have energy, and stay
C. food healthy are called?
D. none of above A. Nutrients
133. Which nutrient helps cool the body down B. Proteins
and remove liquid waste? C. Vitamins
A. Water D. Carbohydrates
B. Fats
139. Define the term “energy balance”.
C. Vitamins
A. Energy intake is unequal to energy ex-
D. Carbohydrates penditure.

B. Energy intake is equal to energy expen- 145. When particles move from areas of high
diture. concentration to areas less concentrated,
this has taken place.

C. Energy intake is more than energy ex-
penditure. A. diffusion
D. Energy intake is less than energy ex- B. mitosis
penditure. C. endocytosis
140. We use this to measure energy in food D. photosynthesis
A. carbs 146. Energy-containing nutrients that include

sugars and starch
B. calories
A. Carbohydrates
C. pounds
B. Minerals
D. inches
C. Bread
141. A mineral found in the dairy food group D. Calorie
A. calcium 147. What is the function of glucagon during
B. milk fasting?
C. saturated fat A. Stimulate the breakdown of glycogen
into glucose
D. iron
B. Stimulate the uptake of glucose to
142. The living part of an ecosystem form glycogen
A. Biotic C. Stimulate the uptake of glycogen to
form glucose
B. Abiotic
D. Stimulate the production of adipose tis-
C. Mother Earth
sue from glucose
D. Flowers
148. Which nutrient insulates the body against
143. What is the term used to describe the the cold and protects internal organs?
breakdown of glucose to pyruvate in the A. Proteins
absence of oxygen?
B. Fats
A. Aerobic glycolysis C. Minerals
B. Glycogenesis D. Nutrients
C. Anaerobic glycolysis
149. WHAT ARE THE 6 NUTRIENTS?
D. Glycogenlysis
A. Carbs, Meats, Fibers, Water, Protein,
144. The amount of heat to raise the tempera- and Dairy
ture of 1kg of water 1 degree celsius? B. Fruits, Milk, Fibers, Water, Pork, and
Vitamins
A. calorie
C. Carbs, Fats, Fibers, Water, Protein,
B. inch
and Vitamins
C. liter D. Carbs, Fats, Fibers, Cheese, Protein,
D. gallon and Vegtables

150. What is a decomposer? C. Nothing - the rate continues to in-

A. An organism that breaks down wastes crease all the time
and dead organisms for energy. D. none of above
B. Breakdown of food substances into
simpler forms that can be absorbed and 155. Which energy system is the quickest to
used by your body. re-synthesize ATP?
C. An organism that can make its own A. Anaerobic glycolysis
NARAYAN CHANGDER
food using the sun’s energy through the
B. Aerobic glycolysis
process of photosynthesis.
D. none of above C. Lactic acid
D. CP System
151. What is the correct order (least to great-
est) for the amount of energy contained in
156. Consumer that eats plants
100g of each body fuel?
A. Carbohydrate, protein, lipid A. heterotroph
B. Lipid, carbohydrate, protein B. herbivore
C. Protein, carbohydrate, lipid C. producer
D. Lipid, protein, carbohydrate D. community
152. The substances in food that provide the
157. Which is an unsaturated fat?
raw materials and energy the body needs
to carry out all its essential prosesses A. Palm oil
A. Glucose B. Olive oil
B. Minerals
C. Tropical oil
C. Fats
D. Coconut oil
D. Nutrients
153. What is the name of the finger-like 158. Which food group is the best source of
structures that absorb nutrients inside the carbohydrates?
small intestine? A. Dairy
A. fingers B. Vegetables
B. Celiacs
C. Protein
C. Villi
D. Grains
D. Wormers
154. Increasing temperature can increase en- 159. The primary nutrient(s) found in green
zyme activity to a certain point. Then leafy vegetables
what happens? A. vitamins and minerals
A. The enzymes have completed all the re- B. carbohydrates
actions so stop
C. protein
B. The enzymes have been denatured or
destroyed D. fats

160. Why Your Body Needs Food? 165. Green plants are
A. Food contains substances that help A. producers

control body processes that keep body bal- B. consumers
anced
C. herbivores
B. Food provides building materials for
growth and repair. D. omnivores
C. Food gives the body energy. 166. What is often used as a reactant in
chemosynthesis?
D. All the above answers
A. Oxygen
161. Which of the following is NOT a fac-
B. Glucose
tor that determines how much energy we
need. C. Carbon dioxide
A. Age D. none of above
B. Gender 167. Which nutrient helps us to build strong
C. Health status bones and teeth?
D. Level of activity A. unsaturated fats

B. iron
162. What is a Carnivore?
C. calcium
A. An animal that feeds only on other an-
D. Vitamin C
imals for energy.
B. An animal that feeds on both animals 168. Which macronutrient provides the MOST
and plants for energy. energy per gram?
C. An organism that can make its own A. Carbohydrates
food using the sun’s energy through the B. Proteins
process of photosynthesis.
C. Fats
D. none of above
D. Water
163. Which nutrient listed helps to build and 169. A sugar that is a major source of energy
repair muscle? for the body’s cells
A. Carbohydrates A. Glucose
B. Protein B. Mineral
C. Minerals C. Sugar
D. Water D. Cellulose
164. The overall goal of cellular respiration is 170. What is the source of energy for
to make: chemosynthesis
A. Glucose A. Light energy
B. ATP B. Chemical energy
C. Oxygen C. Kinetic energy
D. Water D. none of above

171. If oxygen is not present what process B. sunlight

will occur in yeast cells? C. glucose
A. Alcoholic fermentation D. soil
B. Respiration
177. What is a solvent?
C. Photosynthesis
A. The substance that does the dissolving
D. Lactic acid fermentation in a solution.
NARAYAN CHANGDER
172. In a chemical reaction, bonds are broken B. The substance that is being dissolved
and new bonds are formed that create new in a solution.
substances. The bonds that are broken are
C. The mixing of different substances.
called what?
D. The process in which neutral
A. Reactants
molecules lose or gain electrons
B. Products
178. What component of the aerobic system
C. Atoms
produces the greatest number of ATP
D. Catalysts molecules?
173. What are units measurement concerning A. Krebs cycle
weight do find on food labels? B. Electron transport chain
A. kilograms C. Anaerobic glycolysis
B. ounces D. Aerobic glycolysis
C. grams
179. What does EPOC stand for?
D. pounds
A. Excess post-exercise oxidative capac-
174. Which of the following are major storage ity
sites for triglycerides? B. Expired percentage of oxygen con-
A. Skeletal muscle and Smooth muscle sumed
B. Smooth muscle and Adipose tissue C. Excess post-exercise consumption
C. Skeletal muscle and Adipose tissue D. Exercise predetermined oxidative ca-
pacity
D. Skeletal muscle, Smooth muscleAdi-
pose tissue 180. Large macromolecules formed from
monosaccharides are called
175. If a food has trans fat, we will find this
word in the ingredient list. A. disaccharides
A. Saturated B. triglycerides
B. Hydrogenated C. polysaccharides
C. Unsaturated D. glucose
D. none of above 181. What is the primary function of miner-
176. provides the energy necessary for als?
photosynthesis. A. Stored energy
A. water B. Triggers chemical reactions

C. Helps with various processes neces- 187. What macronutrient amino acids belong
sary for growth and maintenance of life to?

A. Carbohrydrates
D. Improved eye sight B. Proteins
182. Which nutrient helps build and repair mus- C. Fats
cles, cells and tissues in the body? D. Water
A. Carbohydrates
188. According to MyPlate, vegetables and
B. Protein should be the two biggest food
C. Fats groups?
D. A. grains
B. fruit
183. What is a substance called if it speeds up
a chemical reaction? C. spaghetti
A. reusable D. protein
B. catalyst 189. What is a cecum?

C. specific A. DecomposerAn organism that breaks
D. fragile down wastes and dead organisms for en-
ergy.
184. What are the parts of the ATP molecule? B. A pouch connected to the small and
A. adenine, thylakoids, stroma large intestine which breaks down plant
matter (plants).
B. stroma, grana, chlorophyll
C. Breakdown of food substances into
C. adenine, ribose, phosphate groups simpler forms that can be absorbed and
D. NADH, NAHPH, FADH used by your body.
D. none of above
185. Which nutrient helps rebuild and repair
muscles? 190. Make half your plate !
A. Dairy A. Grains and fruits
B. Sodium B. Fruits and vegetables
C. Carbohydrates C. Protein and Fruit
D. Protein D. Vegetables and Dairy
186. Organisms that relies on other organisms 191. All living things do which of the follow-
for food; consumer ing?
A. herbivore A. Chemosynthesis
B. decomposer B. Respiration
C. heterotroph C. photosynthesis
D. species D. all of the answers

1.10 nutrition Vitamins 234
192. A mushroom feeds on other organisms to A. A community of organisms where

obtain food. This means they are what? there are several interrelated food chains.
A. Omnivore
B. An organism that can make its own
B. Carnivore food using the sun’s energy through the
C. Autotroph process of photosynthesis.
D. Heterotroph C. Organisms that eat other organisms

for energy & nutrients.
NARAYAN CHANGDER
193. What is a producer? D. none of above
1.10 nutrition Vitamins

1. Which nutrient is the most VITAL nutrient 5. Fat - soluble vitamins include
to all bodily processes? A. Vitamins A, D, E, K
A. Water
B. Vitamins C, B1, B12, Foalte
B. Calcium
C. Zinc, calcium, potassium, sodium
C. Fat
D. ALL vitamins are fat- soluble
D. Carbohydrates
6. Examples of this nutrient are calcium, iron,
2. What are the best sources of calcium in a
and potassium
person’s diet?
A. ice cream & cake A. fats
B. apples & oranges B. vitamins

C. milk & dairy products C. minerals
D. bread & pasta D. proteins
3. A vitamin is.. 7. Is dessert a food group?

A. All of these answers are correct:) A. yes
B. A non-organic chemical naturally B. no
found in tablets
C. only on Friday’s
C. An organic chemical naturally occur-
ring in food D. none of above
D. An organic chemical unnaturally occur- 8. Which is NOT a function of water?
ring in food
A. It transports substances and nutrients
4. How many calories does a Vitamin Con- inside our body.
tain?
B. It regulates our body temperature by
A. 0 sweating.
B. 1 C. It helps to absorb nutrients from food
C. 2 we consume.
D. 4-6 D. It helps in preventing constipation

9. Which Vitamin is good for eyes. 15. There are many vitamins and minerals
A. A needed to maintain a healthy body. What
is the best way for a person to get all

B. B of the vitamins and minerals that are
C. C needed?
D. D A. Eat a variety of healthy foods.
B. Drink a lot of water.
10. Proteins, fats, and carbs are known as
because they are needed in large C. Eat only vegetables.
amounts. D. Exercise every day.
A. micronutrients 16. Which food item would provide the most
B. masconutrients nutritious energy for the body?
C. macronutrients A. an apple
D. micros B. soda
C. water
11. Along with eating a balanced diet how can
we maintain healthy bodies? D. salt
A. exercise 60 minutes a day 17. Which is NOT a fat-soluble vitamin?
B. eating a lot of sugar A. Vitamin C
C. drinking fruit flavored drinks B. Vitamin A
D. watching television all day C. Vitamin E
12. Which micro-nutrient is not manufactured D. Vitamin D

by living things? 18. How can you be sure to get all of your vi-
A. Vitamins tamins and minerals?
B. Carbohydrates A. exercise 60 minutes each day
C. Fats B. eating healthy foods
D. Minerals C. sleeping 10 hours each night
D. drinking 6 to 8 glasses of water each
13. Zinc is a day
A. mineral
19. Fruit and milk can provide the body with
B. vitamin which nutrient?
C. both vitamin and mineral A. water
D. moose B. vitamins
14. How does exercise help your body? C. minerals
A. It produces little sweat D. all of the above
B. It strengthens muscles 20. Milk is fortified with what vitamins?
C. It produces water A. A
D. It stores food B. B

C. A & B C. by adding salt

D. A & D D. by taking daily vitamins (supplements)
27. Which one of these is considered the “good
of water
fats” that we get from foods?
A. carries nutrients
A. Unsaturated Fat
B. eliminates waste
B. Trans Fat
NARAYAN CHANGDER
C. promotes red blood cell growth
C. Saturated
D. helps regulate body temperature
D. Carbs
22. What are the fat soluble vitamins?
A. ADEC 28. Water soluble vitamins
B. B & C A. build up in body
C. CABE B. absorbed by fat
D. KADE C. pass easily in bloodstream and dis-
23. The examples of are A, B, C, D, K, etc. solve in water
A. Vitamins D. are made in the body

B. Fats
29. Which of the following is a role of a min-
C. Minerals eral?
D. Starch A. Structure of muscles
24. Which nutrient helps regulate body func- B. Structure of bones and teeth
tions and provide protection?
C. All of these
A. Fats
D. Structure of teeth only
B. Vitamins
C. Carbohydrates 30. How does your body get vitamin D?
D. Protein A. from drinking water
25. Candy contains B. from the sun
A. calcium C. getting 10 hours of sleep
B. fiber D. drinking 6-8 glasses of water
C. empty calories
31. is needed to form and maintain healthy
D. Iron
skin and for growth and development of
26. If Bob did not eat the rainbow and eat our body.
from the five food groups what could he A. Vitamin D
do to get the needed vitamins and miner-
als? B. Vitamin A
A. exercise each day C. Vitamin K
B. drink 6-8 cups of water each day D. Vitamin E

32. What are the two classes of minerals? C. fats

A. Saturated and Unsaturated D. vitamins

B. Monosaccharides and Polysaccha-
rides 38. is needed to heal cuts and wounds and
to absorb iron from dark green vegeta-
C. macro and micro (trace) bles.
D. Low biological and High biological A. Vitamin A
33. Why are vitamins important for our bod- B. Vitamin B-group
ies?
C. Vitamin C
A. They help us have healthy teeth, bones,
D. Vitamin D
and tissue.
B. They help increase the amount of exer- 39. Which mineral helps in formation of
cise needed. haemoglobin?
C. They help us become over weight. A. Iodine
D. They help us get sleep. B. Sodium
34. and calcium are needed for normal C. Calcium
blood clotting. D. Iron
A. Vitamin A
40. Which nutrient helps regulate the diges-
B. Vitamin D
tive system?
C. Vitamin E
A. Fiber
D. Vitamin K
B. Calcium
35. What percentage of our daily calories need C. Zinc
to come from carbohydrates?
D. Vitamin B
A. 60%
B. 30% 41. How would doing jumping jacks most
C. 10% likely help your body?
D. None A. making your skin smooth

B. improving your lung health
36. Which vitamin helps your blood to clot?
C. by improving the foods that are eaten
A. Vitamin A
D. improving our eyesight
B. Vitamin E
C. Vitamin K 42. Fatty substance that can’t dissolve in wa-
D. Vitamin C ter
A. Minerals
37. Apples, spinach, and kale are great
sources for B. Lipid
A. protein C. Cholesterol
B. carbohydrates D. Simple Carbs

43. What are the two categories of Vita- 49. Anemia is caused by a lack of what min-
mins? eral?
A. complete or incomplete A. Folate
B. fat or water soluble B. Iron
C. complex or simple complex C. Calcium
D. macro or micro D. Sodium
44. Why is water a nonfood?
NARAYAN CHANGDER
50. Iron is a mineral that helps to
A. It is not needed to live. A. strengthen bones & teeth
B. It does not provide energy.
B. make red blood cells
C. It causes thirst.
C. maintain fluid balance in the body
D. It does not taste good.
D. heal wounds & infections
45. How does calcium found in cheese, milk,
and yogurt help your body? 51. Which vitamin can be obtained from sun-
light?
A. It helps brain function.
A. Vitamin A
B. It promotes iron production.
B. Vitamin B
C. It maintains oxygen levels.
C. Vitamin C
D. It supports bone formation (growth).
D. Vitamin D
46. What is one major health benefit for cal-
cium? 52. According to My Plate what should you eat
A. build strong bones and teeth. the most of each day?
B. growth and repair of body tissues. A. fruits
C. helps release energy from nutrients. B. dairy
D. none of above C. protein
47. Minerals that are needed in small amounts D. vegetables

are called 53. Macro Elements =
A. macro minerals
A. Protein, Carbohydrates & Fats
B. zirconia minerals
B. Sodium, Potassium & Calcium
C. trace minerals
C. Copper, Zinc and Iron
D. water soluble minerals
D. none of above
48. A is a chemically reactive molecule that
can cause damage to the body and acceler- 54. What is a Water Soluble Vitamin?
ate the aging process. A. When a vitamin is eaten with fiber
A. folate B. A vitamin that dissolves in water
B. radical molecule C. Vitamin that is difficult to overdose on
C. free radical
D. free molecule D. Two of these are correct

55. is needed for the absorption of calcium, C. Medium Amounts

which is needed to form strong bones and D. Zero amounts
teeth.

A. Vitamin A 61. Which vitamin helps heal wounds, pre-
vents scurvy and is found in citrus fruits?
B. Vitamin B
A. Vitamin A
C. Vitamin C
B. Vitamin C
D. Vitamin D
C. Vitamin E
56. All of the following are benefits of water D. Vitamin D
EXCEPT:
62. Which mineral helps build strong bones?
A. blood circulation
A. calcium
B. convert food to energy
B. vitamin C
C. remove waste
C. collagen
D. storing energy
D. chromium
57. The jobs of water include:
63. Why do we need fats?
A. regulating body temp
A. For growth
B. Helping deliver minerals to the body
B. To fight disease
C. Helping with digestion
C. To get energy
D. All of the above
D. To be healthy
58. This nutrient’s main role is to help other
nutrient’s do their job 64. Electrolytes balance in the body.
A. Vitamins A. energy
B. fluid
B. Minerals
C. blood
C. Protein
D. vitamins
D. Carbohydrates
65. Which of these would provide energy
59. Select the nutrient that best applies to the
needed for a humans growth and sur-
description. This nutrient helps regulate
vival?
chemical reactions withinthe body. There
are two types of this nutrient, macro and A. water
trace. What is the nutrient? B. salt
A. Minerals C. oxygen
B. Vitamins D. broccoli
C. Water 66. Fish is a good source of
D. Water A. Calcium
60. Vitamins are required in B. Carbohydrates
A. Large Amounts C. Sugar
B. Small Amounts D. Protein

67. When our body is low in or missing an es- 73. Beta-carotene and retinol are two types of
sential nutrient this is called a vitamin
A. deficiency A. Vitamin A
B. devise B. Vitamin B
C. without C. Vitamin C
D. deficit D. Vitamin D
NARAYAN CHANGDER
68. Which nutrients helps to build and main-
74. Lack of Vitamin D can lead to , the soft-
tain muscle?
ening and weakening of bones, leading to
A. Carbohydrates bowing of legs.
B. Minerals A. Osteoporosis
C. Protein B. Pellagra
D. Fat C. Spinal Bifida
69. This helps your immune system, and the D. Rickets
ability to heal
75. A nutrient the body cannot manufacture.
A. Vitamin D
B. protein A. Minerals
C. calcium B. Lipids
D. Vitamin C C. Vitamins
D. Water
70. What is RDI?
A. Refined Dairy Intakes 76. Why do mother birds feed worms to their
B. Recommended Daily Intakes baby birds?
C. Resisting Daily Intakes A. Worms are the only thing that birds
eat.
D. Recommended Daily Iron
B. Worms are the easiest thing for
71. How many types of vitamins are there? mother bird to carry.
A. 1 C. Worms provide protein. Baby birds
B. 3 need protein for energy.
C. 2 D. Worms contain sugar. Sugar gives the
baby birds strength.
D. 4
72. What nutrient keeps our bodies hy- 77. What is the deficiency disease for calcium
drated? called?
A. Vitamins and Minerals A. Anemia

B. Protein B. Rickets
C. Water C. Osteoporosis
D. Carbohydrates D. Scurvy

78. Which food has the most vitamin C? 84. Which food is the MOST nutritious and
A. Pizza proves instant energy?

B. Kiwi A. fruit
C. Orange B. cupcake
D. Apple C. candy
D. soda
79. Calcium, sodium, potassium & chloride are
all 85. Which of the following has the highest
A. macro- minerals sodium content?
B. micro-minerals A. Fresh fruits and vegetables.
C. vitamins B. Lunchmeats, processed cheeses and
D. none of above canned soup.
C. Mild, roast beef sandwich.
80. The three classes of nutrients that supply
our body with energy are D. Tossed salad with vinegar and oil
dressing.
A. Glucose, Sucrose, Lactose
B. Fat, proteins, carbohydrates 86. How does calcium help our body?
C. Vitamins, minerals, fiber A. Builds muscle
D. Protein, water, carbohydrates B. Helps eyesight
C. Develops red blood cells
81. Helps prevent damage to the brain and
spinal cord of unborn babies. D. Builds strong bones
A. Niacin 87. This helps your bones and teeth
B. Phosphorus A. Vitamin D
C. Iodine B. protein
D. Folate C. calcium
82. Which food groups would you find lots of D. Vitamin C
Vitamin C rich foods?
88. Vitamins are essential for
A. Fruits and veggies
A. Fat Loss
B. Milk group foods
B. All chemical reactions in the body
C. Protein group foods
C. nothing.
D. Fruits
D. None of these are correct
83. Which vitamin helps in the production of
red blood cells and supplies oxygen to 89. Which of these items will provide energy
cells? that is needed to play ball?
A. iron A. ice
B. protein B. kool-aid
C. copper C. oranges
D. calcium D. Pepsi

90. Which part of a take out meal would be 96. Calcium, sodium and iron are examples of
considered a food item? this nutrient.
A. the bag A. Water
B. water B. Vitamins
C. apple slices C. Minerals
D. hamburger wrapper D. Carbs
NARAYAN CHANGDER
91. This nutrient regulates body processes, 97. Which mineral helps build strong bones
also become part of blood, teeth, bones and is found in milk?
A. water A. calcium
B. minerals B. vitamin C
C. vitamins C. collagen
D. fat D. chromium
92. Vitamin D can be obtained from 98. Which food groups are high in Vitamins &
Minerals?
A. Carrots
A. Fruits & Vegetables
B. Wholegrain food
B. Protein
C. Cereal
C. Dairy
D. Sunlight
D. Grains
93. Which of the following nutrients is NOT
99. What food contains iron?
used by the body for energy?
A. Bananas
A. Fat
B. Spinach
B. Carbohydrates
C. Apples
C. Vitamins
D. Celery
D. Proteins
100. Which is an excellent source of Vitamin
94. If I want strong bones and teeth what do D?
I need to be sure to eat foods high in?
A. Potato
A. iron
B. Milk
B. sodium
C. Ghee
C. calcium
D. Apple
D. Vitamin D
101. Water soluble vitamins are
95. What are Fat Soluble Vitamins?
A. Not stored in the body.
A. Vitamins ADEK
B. Sometimes stored in the body.
B. Vitamins ABCD C. Stored in the liver.
C. Vitamins ABKS D. Transported to the pancreas and
D. Vitamins that fat cannot absorb stored in the body.

102. Sources of vitamin D 108. Your brain is made of how much fat?
A. vegetable oil A. 40%

B. Milk and the sun B. 50%
C. fruits and veggies C. 60%
D. tooth paste D. 0%
103. Which of these helps in the production 109. Which is not a function of water in the
of red blood cells and supplies oxygen to body?
cells? A. temperature regulation
A. iron B. cushioning and moisturizing
B. sodium C. fat burning
C. copper D. waste removal
D. calcium 110. Fat-soluble vitamins
104. Milk, cheese and yogurt are all good A. are replaced everyday
sources of B. stored for long periods of time
A. Calcium C. are constantly being replaced
B. Vitamin C D. are not stored
C. Protein 111. What is the chemical substance obtained
D. Vitamin B from food and used in the body to pro-
vide energy, structuralmaterial, and regu-
105. Which vitamin can be obtained from sun- lating agents to support growth, mainte-
light and helps bones? nance, and repair of the body’s tissues?
A. Vitamin A A. food
B. Vitamin B B. vitamin
C. Vitamin C C. nutrient
D. Vitamin D D. mineral
106. What is the purpose of vitamin A? 112. Why do we need to exercise?

A. to have strong teeth
A. To help your muscles get stronger
B. to have good hearing
B. To aid in vision
C. to develop strong muscles
C. To help you get rid of glasses
D. to have good eyesight
D. To aid strengthening your hair
113. How many calories does a Mineral con-
107. Why do we need Vitamin C? tain? PER GRAM.
A. To play A. 4
B. To live B. 2
C. To eat C. 22
D. To protect us from diseases D. 0

114. Which vitamin helps with vision and pre- 120. Which of these cause dehydration?
venting night blindness? A. Diarrhoea
A. Vitamin A B. Vomiting
B. Vitamin B C. Excessive bleeding
C. Vitamin D D. All of the above
D. Vitamin E
121. Which is a food with very LITTLE nutri-
tion?
NARAYAN CHANGDER
115. What food contain calcium?
A. Oranges A. oranges
B. Yogurt B. steak
C. Chicken C. yogurt
D. Iceberg lettuce D. candy
116. This type of fat is usually solid at room 122. Fat soluble vitamins are
temperature. A. Not stored in the body.
A. trans B. Sometimes stored in the body.
B. unsaturated C. Stored in the body for a short period of
C. saturated time.
D. none of above D. Stored in the body for a long period of
time.
117. Which of the following is an excellent
source of vitamin C? 123. Which nutrient is a compound that helps
regulate many vital processes, including di-
A. orange juice
gestion, absorption and metabolism of nu-
B. milk trients?
C. bread A. minerals
D. hamburger B. vitamins
118. What is it called when fruit turns brown C. water
after being cut? D. carbohydrates
A. Rusting
124. Which nutrient is our body’s MAIN source
B. Oxidation of energy?
C. Aeration A. Carbohydrates
D. Rotting B. Fats
119. How many milligram (mg) of Vitamin C C. Water
do adult men need? D. Minerals
A. 10 mg 125. What are the best sources of calcium in
B. 75 mg the American Diet?
C. 95 mg A. ice cream & cake
D. 90 mg B. apples & oranges

1.11 Major Minerals 245
C. milk & dairy products A. Almonds

D. bread & pasta B. Oreos

126. What is a source of energy that is used C. Ice cream
by squirrels? D. Meat
A. air 128. Which nutrient is vital to every body func-
B. nuts tion?
C. soil A. lipids
D. trees B. water
127. Which of the following food is a source C. minerals

of healthy fat? D. protein
1.11 Major Minerals

1. Why is exercise important in maintaining because it does not have many vitamins
a healthy body? and minerals?
A. Movement is essential for growth and A. Oranges
development of the body.
B. Cheese
B. Movement maintains the systems of
the body. C. Broccoli
C. Only A D. Soda
D. A and B
5. Jack, Tasha, and Ruby are doing differ-
2. In order to maintain a healthy body, hu- ent things:Jack is sitting on the couch play-
mans need , , and ing a game.Tasha is outside jumping on a
A. good grades, nice clothes, and many trampoline.Ruby is riding in the car with
friends her mom to the store.Which one is exer-
cising?
B. vitamins, minerals, and exercise
A. Only Tasha
C. vaccinations, minerals, and haircuts
D. minerals, rocks, and exercise B. Jack and Ruby
C. Only Ruby
3. Which of the following could be classified
as food? D. Jack and Tasha
A. candy wrapper
6. Why is food a basic need for all living or-
B. walnut shell ganisms?
C. apple peel
A. Organisms get sick from food.
D. paper lunch bag
B. Organisms get energy from food.
4. Some foods have more vitamins and min-
C. Only plants need food.
erals than others. Which of the following
might be considered unhealthy (non-food) D. Only animals need food.

1.12 Essential nutrients 246
7. Plants use the Sun’s energy to make food. B. They consume plants or other organ-
How do other organisms get energy? isms for energy.
A. They absorb the Sun’s energy to make C. Other organisms do not need energy.
their own food. D. Answers A and B
1.12 Essential nutrients
NARAYAN CHANGDER
1. The body uses this to carry nutrients and 6. Which of the following is not a mineral?
waste. A. iron
A. Fat B. zinc
B. Water C. Starch
C. Minerals D. Flouride
D. Vitamin
7. Select the symbol and nutrient type of the
2. Which nutrient has the ability to cool your element:Carbon
body and is used in all of your body? A. C - Macronutrient
A. meat B. Ca - Macronutrient
B. chips C. C - Micronutrient
C. eggs D. Ca - Micronutrient
D. water 8. Depending on how active you are, what is
a healthy range for the amount of calories
3. What helps you digest your food?
that someone your age should consume in
A. fats a day?
B. vitamins A. 10-150
C. minerals B. 2, 800-3, 500
D. fibre C. 1, 600-2, 200
D. 300-800
4. What nutrient hydrates our body?
A. Fat 9. Broccoli and carrots would fall in this food
group.
B. Minerals
A. Vegetables
C. Water
B. Fruits
D. Vitamins
C. Vitamins
5. water can be mainly found in D. Carbohydrates
A. meat .
10. Which of the following are considered
B. fruits “empty calories”
C. potatoes . A. nuts
D. vegatables . B. refined sugar

C. fruits 17. What mineral helps with immune function

D. water and wound healing?

A. Calcium
11. This is your main source of energy.
A. protein B. Potassium
B. vitamins C. Zinc
C. carbohydrates D. Magnesium
D. minerals
18. Over time your dietary needs will proba-
12. The basic structural units of proteins are: bly
A. Lipids
A. Stay the same
B. Amino Acids
B. Decrease in the amount of calories you
C. Monosaccharides need
D. Disaccharides
C. Increase in the amount of calories you
13. What are the two types of Vitamins? need
A. Fat Soluble and Water Soluble D. None of these
B. Complete and Incomplete
C. Saturated and Unsaturated 19. Which of the following food groups would
be most likely to contain complex carbohy-
D. Simple and Complex drates?
14. A pattern of eating that includes how A. Fruits
much, what, and how often a person eats.
B. Grains
A. Metabolism
B. Diet C. Dairy
C. Calories D. Protein
D. Vitamins
20. A nutrients that does not dissolve in wa-
15. Which one is not a function of phospho- ter.
rus?
A. vitamins
A. Major component of chromosomes
B. minerals
B. Energy transfer and storage
C. protein
C. Disease Resistance
D. Promotes Maturity - fruit and seed for- D. lipids
mation
21. Why does water do for our bodies?
16. Copper
A. carries nutrients to your cells
A. C
B. carries waste out of body
B. Cu
C. Cp C. helps regulate body temperature
D. Co D. all of the above

22. Macronutrients include:Nitrogen, Phospho- 28. What are described to be brain food
rus, , Calcium, Magnesium, and
A. chicken
A. Potassium, Sulfur
B. trans fats
B. Manganese, Sulfur
C. carbohydrates
C. Potassium, Cobalt
D. Sulfur, Manganese D. sugars
NARAYAN CHANGDER
23. A potato is an example of 29. Nitrogen Deficiencies cause of older
A. Protein leaves (bottom of plant)
B. Carbohydrate A. Blueing
C. Fat B. Shriveling
D. Water C. Wilting
24. Which of the following sources of milk are D. Yellowing
highest in calcium content?
A. Whole milk 30. This nutrient is an important part of
healthy bones, teeth, and organs.
B. 2% milk
C. Skim milk A. Minerals
D. All milk has the same B. Water
25. Zinc C. Vitamins
A. Zn D. Proteins
B. Day
31. Which of the following mnemonic devices
C. Zc helps you remember 16 essential nutri-
D. Z ents?
26. Calcium is the most essential mineral in the A. King Phillip Came Over From Great
body because it promotes what? Spain
A. Iron absorption B. C.B. Hopkns CaFe Mighty Good Closed
Monday Morning See You Zen
B. Water retention
C. Amino acid C. Marry had a little lamb
D. Bone growth D. Itsy bitsy Spider went up the water
spout
27. What is the fat like substance in the body
that clog the arteries which can lead to a 32. What is one way to prevent falls?
heart attack or stroke?
A. walk on a wet floor
A. Lipids
B. Fatty Blood B. clean up your spills later
C. Cholesterol C. clean up spills immediately

D. none of above D. use a step stool if the floor is wet

33. Which nutrient insulates and cushions the C. Fats

body while also storing energy for the D. Vitamins
body to use?

39. How many calories in 1 gram of fat?
A. Carbohydrates
A. 4 calories
B. Fats
B. 8 calories
C. Water
C. 9 calories
D. Protein
D. none of above
34. Which nutrient helps build and maintain 40. Which type of nutrient has simple and com-
body cells and tissues? plex?
A. Protein A. Protein
B. Water B. Carbohydrates
C. Carbohydrates C. Fats
D. Fiber D. Water
35. You can only go a few days without which 41. What type of fat comes from animals and
nutrient? is solid at room temperature>
A. Vitamin K A. unsaturated fat
B. Protein B. trans fat
C. Fat C. saturated fat
D. Water D. omega fat
42. Which of the following is associated with
36. Phosphorus
the problem of constipation?
A. K
A. Consuming a low fiber diet
B. P B. Drinking too much water
C. Kp C. Following regular meal patterns
D. Ph D. Getting too much excerise
37. What is one health benefit of vitamin C? 43. Chlorine
A. Boosted immune system A. C
B. Transports waste from the cells B. CL
C. Provides energy C. CI
D. Builds and repairs the cells D. Ce
44. Butter would contain most of which type
38. This essential nutrient helps regulate body
of fat?
temperature, provide insulation, cushion
vital organs and serve as a reserve sup- A. Unsaturated
ply of energy. B. Saturated
A. Minerals C. Complete
B. Carbohydrates D. Complex

45. Eating too many calories and not exercis- C. Riboflavin

ing can result in
D. Niacin
A. Risk of heart disease and high blood
pressure 51. An example a incomplete protein is?
B. Risk of certain types of friendship dis- A. Beef
orders
B. Pork
C. All of these
C. Beans
NARAYAN CHANGDER
D. Risk of type 1 diabetes
D. Eggs
46. This nutrient is made up of one or
more simple sugar (simple/compound) e.g. 52. Select the symbol and nutrient type of the
bread, rice, pasta. element:Magnesium
A. Protein A. Mg - Macronutrient
B. Water B. Mg - Micronutrient
C. Fat C. Mn - Macronutrient
D. Carbohydrates
D. Mn - Micronutrient
47. Whole wheat bread and pasta are exam-
ples of 53. For the soil to read balanced or neutral, it
must fall were of the pH scale?
A. Carbohydrates
A. 5.4
B. Vitamins
B. 7.0
C. Water
D. Proteins C. 10.0
D. none of above
48. Sugars are the same as:
A. fat 54. Which of these does NOT provide your
B. complex carbohydrates body with energy?
C. simple carbohydrates A. protein

D. protein B. water
49. A good way to get a variety of vitamins C. fats
A. Eat a lot of colorful foods D. carbs

B. Eat a lot of brown foods 55. Foods from animal sources have all of the
C. Eat a lot of soggy foods essential amino acids, so they are known
as:
D. Eat a lot of green foods
A. complete proteins
50. This vitamin can be made in the body with
sunlight and cholesterol B. incomplete proteins
A. Vitamin D C. sugars
B. Vitamin B D. cholesterol

56. Which nutrient is vital for nearly every 62. Which nutrient is the number one energy
other nutrient and body function? source?

A. carbohydrate A. grains
B. vitamins B. vegetables
C. minerals C. carbohydrates
D. water D. vitamins
57. Which nutrient helps our body use energy 63. How many calories per gram does carbs &
from food? protein have?
A. Minerals A. 3
B. Vitamins B. 4
C. Water C. 5
D. Fat D. 9
58. Which nutrient is inorganic from the earth 64. What is not represented on MyPlate?
and is either major or trace?
A. cookies
A. vitamins
B. candy
B. minerals
C. soda
C. water
D. all of these
D. fats
65. Which of the following is NOT a mineral?
59. Nitrogen
A. Vitamin B12
A. N
B. In B. Zinc
C. Nn C. Magnesium
D. Of D. Iron
60. Which nutrient helps regulate body tem- 66. The leaf’s cuticle
perature? A. stores water
A. Minerals and Vitamins B. reduces evaporation
B. Water and Fats C. transports water in the leaf
C. Proteins and Carbohydrats D. absorbs water for the leaf
D. Vitamins and Carbohydrates
67. The elements are organized into what two
61. Which nutrient helps eyesight and skin? groups?
A. Vitamin A A. gaseous; liquid
B. B Vitamins B. liquid; solid; gas
C. Vitamin C C. macronutrients; micronutrients
D. Vitamin D D. none of the above

68. Select the symbol and nutrient type of the C. vitamin D

element:Phosophorus D. vitamin E
A. Ph - Micronutrient
74. The 3 sources of carbohydrates are:
B. P - Macronutrient
A. Sugars, Fiber & Grains
C. Ph - Macronutrient
B. Sugars, Fiber & Starch
D. P - Micronitrient
C. Sugars, Starch & Fruit
NARAYAN CHANGDER
69. What is the primary function of Carbohy- D. Sugars, Starch & Proteins
drates?
75. Which type of carbohydrates provide you
A. Triggers chemical reactions
long sustained amounts of energy?
B. Provide long extended amounts of
A. simple carbs
stored energy
B. complex carbs
C. Provide immediate (first few minutes)
of energy C. Fat carbs
D. Allow cells in the body to do their work D. Protein
70. Grilled chicken would be an example of 76. What is the primary functions of fats?
which type of protein? A. Store energy and protect organs
A. Simple B. Hair and nail growth
B. Complex C. Growth and repair of body tissues
C. Hydrogenated D. Improves life span and maintenance of
life
D. Complete
77. Stored energy the body uses to stay warm
71. What does calcium do in the body?
and protect interanal organs.
A. Keeps your immune system working A. Fats
B. Cleans your blood B. Carbohydrates
C. Maintains water in the body C. Minerals
D. Keeps bones strong D. Vitamins
72. water soluble and fat soluble are all apart 78. Which fat is the healthiest fat to consume
of what? in your daily diet?
A. fat . A. Unsaturated Fat
B. carbohydrates . B. Saturated Fat
C. minerals . C. Trans Fat
D. vitamins . D. Butter
73. Carrots and other orange vegetables are a 79. Which nutrient helps you feel full and also
good source of which vitamin? helps with digestion?
A. vitamin A A. Fats
B. vitamin C B. Sugar

C. Protein 85. What is added to soils to reduce the acidity

D. FIber levels in soils?

A. Water
80. What is our main source of energy? B. Sodium Chloride
A. Fat C. Lime
B. Protein D. none of above
C. Minerals
86. Boron
D. Carbohydrates A. Bn
81. Which Nutrition Tool included a “fats and B. B
sweets” category C. Bo
A. MyPlate D. Br
B. MyPyramid 87. Select the symbol and nutrient type of the
C. The Food Pyramid element:Hydrogen
D. The Periodic Table A. Hy - Macronutrient
B. H - Macronutrient
82. What causes hypoglycemia
C. Hy - Micronutrient
A. low blood sugar due to an over in-
D. H - Micronutrient
crease of glycogen
B. low blood sugar due to an over secre- 88. You just had a hard work out and your mus-
tion of insulin cles are sore. Which nutrient should you
be trying to get to repair your muscles?
C. high blood sugar due to a decreased
secretion of insulin A. carbohydrates
B. fat
D. high blood sugar due to a decreased
secretion of glycogen C. water
D. protein
83. Which vitamin focuses on bone health?
89. Potassium
A. vitamin glizzy
A. P
B. vitamin b
B. Pm
C. vitamin w
C. K
D. vitamin d
D. After
84. What is hunger? 90. To gain weight you need to?
A. the need for food A. Eat more calories than you use
B. the want for food B. Eat less calories than you use
C. the process by which the body takes in C. Eat the same amount of calories you
and uses food use
D. a measurement for the amount of en- D. Doesn’t matter, as long as the calories
ergy in food are unhealthy

91. Which nutrient has double the amount of 97. Which nutrient is made up of amino acids?
concentrated energy with 9 calories per A. carbohydrates
gram?
B. proteins
A. carbohydrates
C. vitamins
B. proteins
D. fats
C. fats
D. water 98. Peanut Butter and Eggs are part of which
of the following food group
NARAYAN CHANGDER
92. What measures energy in food? A. Grains
A. Calories B. Protein
B. Ruler C. Dairy
C. Thermometer D. Empty calories
D. Food label
99. What is the process of breaking down food
93. What types of plants have nitrogen fixing into a form your body can use
bacteria? A. Breakdown
A. monocots B. Stress
B. dicots C. Digestion
C. legumes D. Nutrients
D. grasses
100. What is appetite?
94. What is the substance found in carbs that A. the need for food
helps digestion by pushing waste and bac-
teria through the system and out of the B. the process by which the body takes in
body? and uses food
A. Sodium C. the want for food
B. Cholesterol D. the measurement for the amount of en-

ergy in food
C. Fiber
D. Sugar 101. Which one of these is NOT an essential
nutrient?
95. What provides insulation for our body? A. Carbohydrates
A. Protein B. Water
B. Fat C. Fiber
C. Carbohydrates D. Fat
D. Minerals
102. What nutrient is required for photosyn-
96. Vitamins, Minerals, Water all thesis?
A. do nothing A. hydrogen
B. help you perform better in sports B. oxygen
C. provide energy C. carbon
D. regulate body processes D. all of the above

103. Which of the following ingredients would 109. Which nutrient provides the body with
NOT be considered whole grain? the most efficient energy?

A. Enriched wheat flour A. Carbohydrates
B. Quinoa
B. Proteins
C. Whole wheat flour
C. Fats
D. Brown rice
D. Vitamins
104. Nutrition facts can often be found
A. Somewhere on the food label 110. What are nitrogen fixing bacteria?
B. At an online website A. bacteria that eats plants
C. Both of these B. bacteria that converts nitrogen into a
D. Neither of these form plants can use
105. Beans would fall in what food group? C. bacteria moves nitrogen away from
A. Protein plants
B. Grains D. none of above

C. Fats
111. A diet lacking in which mineral would
D. Dairy increase the risk of osteoporosis later in
106. Calcium, along with phosphorus and mag- life?
nesium, help bones grow and is particu- A. iron
larly important during adolescence. All of
these underlined above are types of which B. calcium
essential nutrient? C. zinc
A. Vitamins
D. iodine
B. Minerals
C. Fats 112. Which nutrients are the building blocks of
our body?
D. Proteins
A. Minerals
107. Saturated and Unsaturated are forms
of.. B. Vitamins
A. Carbohydrates C. Fat
B. Fat D. Protein
C. Protein
D. Vitamins 113. What is the first stage of the plant life
cycle?
108. Meat is an example of
A. seedling
A. Fat
B. seed
B. Protein
C. Fat and Protein C. adult plant
D. Fat and Carbohydrate D. germination

114. This food group consist of breads, rice, 120. Which of the following is NOT a source of
and pasta. Vitamins and Minerals?
A. Grains A. Fruits
B. Protein B. Vegetables
C. Vegetables C. Dairy
D. Carbohydrates
D. Protein
NARAYAN CHANGDER
115. This nutrient keeps body tissues healthy
and help systems function properly? 121. Primary Macronutrients are used in large
amounts by plants for growth and sur-
A. water vival, thereforethese nutrients are usually
B. fat depleted from the soil first. The three pri-
mary nutrients are:
C. carbohydrates
D. protein A. N, K, S
B. K, Co, Se
116. Water-soluble vitamins include all of the
following except: C. Mg, Ca, Mn
A. vitamin C D. N, P, K
B. Vitamin K
122. Which plant nutrient helps plants grow
C. Vitamin B3 and makes them green?
D. Vitamin B6 A. Nitrogen
117. The study of how your body uses the B. Phosphorus
food you eat is called
C. Potassium
A. minerals
D. Carbon
B. vitamins
C. nutrition 123. Which of the following is one of the six
D. water essential nutrients?
A. Chemicals
118. Water can be found in
B. Compounds
A. Fruit
C. Enzymes
B. Meat
C. Potatoes D. Water
D. Candy 124. What are the two types of Carbohy-

drates?
119. What food provides the most fat?
A. Steak A. Simple and Complex
B. Rice B. Starches and Candy

C. Potato C. Fibers and Grains
D. Apple D. Sugar and Wheat

125. Which elements are considered non- B. Replenished, Small

mineral nutrients? C. Removed, Large

A. Carbon, Hydrogen & Oxygen D. Replenished, Large
B. Carbon, Hydrogen, Oxygen and Nitro-
gen
element:Molybdenum
C. Carbon, Potassium, Hydrogen & Nitro- A. Mi - Micronutrient
gen
B. Mi - Macronutrient
D. none of above
C. Mo - Macronutrient
126. What is nutrition? D. Mo - Micronutrient
A. a measurement for the amount of en- 132. What nutrient is critical to survival?
ergy in food
A. water
B. the need for food
B. minerals
C. the want for food
C. vitamins
D. the process by which the body takes in
D. fiber
and uses food
133. Fiber has many benefits, such as
127. Ashley is getting ready for her soccer
game, which nutrient will give her body A. Strengthening teeth
the main fuel for her game? B. Helps up feel fuller longer
A. Fat C. Regulate body fluids
B. Water D. Cushions joints and spinal cord
C. Multi-vitamin 134. Apples, oranges and berries would fall in
D. Carbohydrates this food group.
A. Fruits
128. What does “P” stand for?
B. Vegetables
A. Nitrogen
C. Protein
B. Phosphorus
D. Carbohydrates
C. Potassium
135. The amount of food you need depends on
D. none of above
A. Age, heredity, physical activity
129. What are the 2 types of carbohydrates? B. Physical activity
A. Simple and Complex C. Types of foods you choose
B. Saturated and Complex D. 2000 calories
C. Unsaturated and Saturated 136. Select the symbol and nutrient type of the
D. Simple and Unsaturated element:Potassium
A. K - Micronutrient
130. Macro-nutrients are found in soil.They
can be by use of fertilizers. They are B. K - Macronutrient
needed in amounts by the plants. C. Po - Micronutrient
A. Removed, Small D. Po - Macronutrient

137. Sugars are 143. Select the symbol and nutrient type of the
A. cholesterol element:Nitrogen
B. complex carbohydrates A. N - Micronutrient
C. amino acids B. N - Macronutrient
D. simple carbohydrates C. Ge - Micronutrient
138. Which of the following nutrition related D. Ge - Macronutrient
diseases is a result of a diet low in cal-
NARAYAN CHANGDER
cium? 144. Select the symbol and nutrient type of the
A. Diabetes element:Chlorine
B. Heart Disease A. Cl - Macronutrient
C. Scurvy B. Cl - Micronutrient
D. Osteoporosis C. Ch - Macronutrient
139. Which one of these is considered the D. Ch - Micronutrient
“good fats” that we get from nuts, oils,
and fish? 145. Glucose is the sugar found in blood. Ex-
A. unsaturated fats cess glucose is stored as in the liver
and muscles.
B. saturated fats
C. trans fats A. maltose
D. cholesterol B. glucagon
140. Calcium and Iron are examples of C. galactose

A. Minerals D. glycogen
B. Vitamins
146. What are the 6 essential nutrients
C. Water
A. Carbohydrates, Fats, Protein
D. Protein
B. Carbohydrates, Meats, Fats, Protein,
141. Which nutrient is organic from living be- Vitamins, Minerals
ings and is either fat soluble or water sol-
uble C. Carbohydrates, Protein, Fats, Veggies,
Minerals, Water
A. protein
D. Carbohydrates, Fats, Protein, Vita-
B. carbohydrate
mins, Minerals, Water
C. vitamins
D. minerals 147. An example of a food filled with carbohy-
drates is
142. Where does your body get protein?
A. eggs
A. eggs
B. meat B. pasta
C. nuts C. cheese
D. all of the above D. poultry

148. Which type of protein comes from ani- 154. Which nutrient regulates activity of the
mal source foods and contains all 9 amino cells?
acids?

A. Vitamins
A. Complete
B. Minerals
B. Incomplete
C. Fat
C. Simple
D. Protein
D. Compex
155. Most of the 22 amino acids you need are
149. Proteins which contain the nine essential produced by your cells. There are 9 es-
amino acids are known as: sential amino acids you need from food.
A. Incomplete proteins Which of the food types are NOT complete
proteins? (they don’t have the 9 a.a)
B. Deficient proteins
A. nuts
C. Complete proteins
D. Adequate proteins B. poultry
C. fish
element:Copper D. eggs
A. Cp - Micronutrient 156. Although this nutrient is needed only in
B. Cu - Micronutrient tiny amounts, it is essential to good health.
This particular nutrient helps your body
C. Cp - Macronutrient
function properly and process other nutri-
D. Cu - Macronutrient ents.
151. Olive oil is an example of a(n): A. Vitamins
A. saturated fat B. Minerals
B. water C. Water
C. unsaturated fat D. Proteins
D. protein 157. This nutrient is needed for growth, main-
152. Which is not a function of Potassium? tenance and repair of tissue within the
body?
A. Helps with photosynthesis
A. carbohydrates
B. Helps with root growth
B. fats
C. Disease resistance
C. water
D. Protein formation
D. protein
153. What should you use to take food out of
a hot oven? 158. Manganese
A. Oven mitt/hot pad A. Mg
B. A damp towel B. Mo
C. A dry towel C. M
D. Your friend D. Mn

159. What Vitamin helps our vision? 165. This category of vitamins in-
A. Vitamin A cludes:Vitamin A, D, E and K
B. Vitamin B A. Water-Soluable
B. Phosphorus
C. Vitamin C
C. Calcium
D. Vitamin D
D. Fat-Soluble
160. How many minutes are youth suppose to
166. In what plant cell part/structure is water
NARAYAN CHANGDER
exercise per day?
stored?
A. 15 min
A. chloroplast
B. 30 min
B. cell wall
C. 45 min
C. vacuole
D. 60 min D. cytoplasm
161. Organic compounds that control several 167. This nutrient helps control my body tem-
body functions. e.g. A, C, K, B12, etc. perature.
A. Carbohydrates A. Minerals
B. Metabolism B. Water
C. Vitamins C. Protein
D. Digestion D. Vitamins
162. Select the symbol and nutrient type of the 168. What nutrient is our body mainly made
element:Sulfur up of?
A. Su - Micronutrient A. Fat
B. S - Micronutrient B. Protein
C. Su - Macronutrient C. Carbohydrate
D. S - Macronutrient D. Water
163. Finish the slogan:Make half your grains 169. When the glycogen stores are full (in mus-
cle and liver) the body then stores excess
glucose as
A. whole grains
A. fat
B. refined grains
B. oil
C. fruits and vegetables C. cholesterol
D. whole wheat D. dextrose
164. These fats are found in bakery foods and 170. A good goal for weight loss without los-
are made in factories. ing much muscle mass or water weight
A. Trans Fats A. 1 pound per week
B. Saturated Fats B. 3 pounds per week
C. Unsaturated Fats C. 6 pounds per week
D. Complex Fats D. 10 pounds per week

171. This nutrient adds flavor to food? 176. What is the purpose of fiber?
A. carbohydrates A. To give you energy

B. proteins B. To regulate your body
C. fat C. To build muscles
D. vitamins D. To remove waste
177. This “bad” nutrient is key in brain func-

172. All of the following are examples of nu-
tion, cell growth, and vitamin absorption
trients except:
A. protein
A. Grains
B. carbohydrates
B. Protein
C. fats
C. Carbohydrates
D. water
D. Water
178. You are having a snack before soccer prac-
173. What is the order of lipids from worst to tice. What nutrient should your snack be
least when it comes to damaging your ar- high in?
teries?
A. minerals
A. saturated fats, unsaturated fats, trans B. carbohydrates
fat
C. vitamins
B. saturated fats, trans fat, unsaturated
fats, D. protein
C. unsaturated fats, saturated fats, trans 179. what are two types of carbohydrates?
fats A. simple and unsaturated .
D. trans fats, saturated fats, unsaturated B. unsaturated and saturated .
fats
C. saturated and complex .
174. What is the primary function of PRO- D. simple and complex .
TEINS
180. what is the most important nutrient?
A. Growth and repair of body tissues
A. protein .
B. Allows each cell in the body to do its
work - as important as air B. fats .
C. water .
C. Stored Energy
D. vitamins .
D. Triggers chemical reactions
181. Means the food source had no nutritional
175. What vitamins are fat soluble? value
A. B vitamins A. Zero calorie
B. C vitamins B. Full calorie
C. Vitamins ADEK C. Empty calorie
D. Iron D. none of above

182. meat is an example of C. Water

A. protein . D. Minerals
B. fat and protein .
188. You need and for ENERGY.
C. fat .
A. Protein
D. fat and carbohydrate .
B. Vitamins and minerals
183. What is the body’s main source of en- C. Fats and carbohydrates
NARAYAN CHANGDER
ergy?
D. fiber and food
A. Proteins
B. Fats 189. vitamins, minerals, and water all
C. Carbohydrates A. regulates body .
D. Water B. do nothing .
C. provide energy .
184. These nutrients are needed for normal
cell function, growth, and development. D. help you perform better in sports .
A. Fats 190. What is the body’s preferred energy
B. Water source?
C. Proteins A. Minerals
D. Vitamins B. Vitamins
185. Iron falls into which mineral category? C. Protein
A. protein D. Carbohydrates
B. mirco minerals 191. How are vitamins and minerals differ-
C. water ent?
D. vitamins A. vitamins are fat soluble but minerals
are water soluble
186. What are the six essential nutrients?
B. vitamins are organic from living things
A. Carbs., fats, protein, vitamins, miner- but minerals are not organic from the
als, water earth
B. fat, sugar, water, vitamins, minerals, C. vitamins and minerals are micornutri-
soy ents
C. dill, water, simplex, complex, nutri- D. vitamins are better for you than miner-
ents, fats als
D. water, soluble, fat, minerals, protein,
vitamins 192. Grains are a good source of
A. Protein
187. Which choice is NOT one of the essential
nutrients? B. Carbohydrates
A. Protein C. Sugar
B. Cholesterol D. Water

193. Select the symbol and nutrient type of the 199. Which is a source of Vitamin C?
element:Oxygen A. Oranges

A. X - Micronutrient
B. Cheese
B. X - Macronutrient
C. Mushrooms
C. O - Macronutrient
D. Prunes
D. O - Micronutrient
200. What is the name of the indigestible car-
194. What is the health benefit of Vegeta- bohydrate that helps move waste through
bles? the digestive system
A. Energy A. Vitamins
B. Skin and Eyes
B. Minerals
C. Bones and Teeth
C. Water
D. Muscles
D. Fiber
195. What is the main function of Minerals?
201. What food group is most responsible for
A. Control Important Chemical Reactions providing water?
A. Meats
B. Regulate Body Processes
B. Fruits
C. Hydrate the Body
C. Grains
D. Transport Vitamins
D. Dairy products
196. Water soluble and fat soluble are types
of 202. Which of the following foods is not a
A. Vitamins good source of dietary fiber?
B. Minerals A. Apple
C. Fat B. Chicken
D. Carbohydrates C. Lentils
197. Select the symbol and nutrient type of the D. Popcorn

element:Zinc 203. Cell membranes are made up of
A. Zn - Micronutrient
A. Cartilage
B. Zc - Macronutrient
B. Glucose
C. Zn - Macronutient
C. Lipids
D. Zc - Micronutrient
D. Minerals
198. Meat, poultry, and seafood are examples
of 204. Two main factors affecting your weight
A. Carbohydrates A. Heredity and lifestyle
B. Proteins B. Heredity and longevity
C. Vitamins C. Lifestyle and water weight
D. Fats D. Lifestyle and what you do every day

205. Which option is NOT true about Fat? 211. What is the main function of vitamins?
A. Our body is mostly made of fat A. Regulate body process
B. Fat is the bodies stored energy B. Build and repair cells
C. Fat is needed for vitamin storage C. Provide Energy
D. Saturated fat is solid at room temper- D. Protect Vital Organs
ature
212. What Vitamin can we get from the sun?
NARAYAN CHANGDER
206. Plants obtain their essential elements A. Vitamin A
from
B. Vitamin B
A. air, water, and pollen.
C. Vitamin C
B. air, water, and soil.
D. Vitamin D
C. air, pollen, and soil.
213. This mineral helps build strong bones,
D. none of above teeth.
207. What mineral are bananas a great source A. iron
of? B. magnesium
A. Calcium C. zinc
B. Iron D. calcium
C. Potassium
214. Salad dressing with a coconut oil base
D. Magnesium would belong where on a Food Pyramid?
208. Extra body fat can lead to A. Dairy
A. Being healthy B. Protein
B. Being physically fit C. Fat
C. Obesity D. Fruits
D. Increase strength 215. The process of breaking down food into
a form the body can use.
209. Storage of food, water, wastes, and en-
zymes. A. Diet
A. Vacuole B. Metabolism
C. Calories
B. Mitochondria
D. Digestion
C. Cell Membrane
D. Cytoplasm 216. How much of your plate should consist of
fruits and vegetables when following the
210. Starches are myplate recomendations?
A. complex carbohydrates A. All
B. simple carbohydrates B. most
C. cholesterol C. half
D. amino acids D. none

217. A sharp knife is than a dull knife. 223. What is the most essential nutrient? It’s
A. more dangerous as important as air!

B. safer A. Carbohydrates
C. equal B. Proteins
D. harder to cut with C. Water
218. Which of the following is NOT a nutri- D. Fats

ent? 224. Plant proteins are called:
A. water A. complete proteins
B. fat
B. cholesterol
C. fiber
C. incomplete proteins
D. protein
D. fat
219. Which Nutrient is need in small amounts
to regulate body functions. 225. What is one risk of consuming too much
sodium?
A. Fats
A. You will be hydrated
B. Fiber
B. High Blood Pressure
C. Vitamins
C. There is no risk
D. Minerals
D. It will increase your energy levels
220. What is the primary function of Vita-
mins? 226. This essential nutrient helps repair skin
A. Growth and repair of body tissue and build muscle.
B. Improve sleep A. Carbohydrates
C. Increase weight and BMI B. Protein
D. Trigger Chemical reactions C. Water
221. Which type of carbohydrate comes from D. Fat

fruit, candy, and added sugar? 227. Which of the following is an excellent
A. Complete source of protein?
B. Incomplete A. steak
C. Simple B. bread
D. Compex C. carrots
222. The key to maintaining a healthy diet is D. water
A. Finding healthy foods you can eat on a
228. This nutrient is inorganic?
regular basis
A. water
B. Healthy habits that you can stick with
for years B. vitamins
C. Safe ways to trim calories C. minerals
D. All of these D. fiber

229. Which one of the following is a protein C. to regulate body functions.

source? D. to insulate and protect the body.
A. Banana
235. Which is the “good” cholesterol?
B. Beans
A. starches
C. Bagels B. HDL
D. Breakfast Bar C. LDL
NARAYAN CHANGDER
230. Fiber is a type of which nutrient? D. amino acids
A. Non Caloric 236. Which nutrient builds and repairs body
B. Protein tissues?
C. Fat A. Carbohydrates
B. Minerals
D. Carbohydrate
C. Proteins
231. Function of Nitrogen: D. Vitamins
A. Occurs mainly in protein
237. What are the 3 primary plant nutrients?
B. Component of a chlorophyll
A. N-P-K
C. Promotes vegetative growth.
B. Ca-Mg-Fe
D. All of the above C. Mg-Mo-Fe
232. What type of sugar is found in milk prod- D. N-P-P
ucts?
238. What mineral helps build strong, healthy
A. maltose bones?
B. sucrose A. Calcium
C. lactose B. Iron
D. glucose C. Potassium
D. Zinc
233. What is the sentenced we used to easily
remember the elements? 239. How many essential nutrients are
A. C Hopkins Park managed by my cousin there?
Mocal. A. 2
B. C Hopkins Restaurant managed by B. 4
many kind people. C. 6
C. C Hopkins Insurance managed by my D. 8
cousin Mocal.
D. C Hopkins Cafe managed by my cousin element:Calcium
Mocal.
A. Cl - Macronutrient
234. The PRIMARY function of protein is B. Cl - Micronutrient
A. to provide energy. C. Ca - Macronutrient
B. to build and repair body tissues. D. Ca - Micronutrient

241. What is the primary function of minerals 247. Select the symbol and nutrient type of the
in the body? element:Boron

A. helps store energy A. B - Micronutrient
B. help make you smarter B. B - Macronutrient
C. Helps with various processes neces- C. Bo - Micronutrient
sary for growth and maintenance of life
D. Bo - Macronutrient
D. Improve eye sight 248. What is a protein needed for?

A. fixing your brain
242. Which fat is utilized by the body quickly
and is liquid at room temperature? B. growth, body repair, muscle develop-
ment
A. Saturated Fat
C. running
B. Simple Fat
C. Complex Fat D. none of above
D. Unsaturated Fat 249. What is the most important meal of the

day?
243. Calcium
A. Breakfast
A. Cl
B. lunch
B. Ca
C. dinner
C. C
D. none of above
D. Cm
250. What is the health benefit of Dairy?
244. Which of the following are proteins?
A. Energy
A. arugula
B. Strawberries B. Skin and Eyes
C. tortilla C. Bones and Teeth
D. Beans, eggs, chicken D. Muscles
245. Nitrogen (N) increases seed and pro- 251. This nutrient comes mainly from plant
duction and improves quality of leaf and sources.
crops. A. carbohydrates
A. Plant, stem B. fats
B. Tomato, row C. proteins
C. Fruit, forage D. minerals
D. Plant, forage
252. What is the primary function of Water
246. Magnesium A. Triggers Chemical reactions
A. Mg B. Provides immediate energy
B. M C. Stores energy
C. Mo D. Allows each cell in the body to do its
D. Mn work

253. How many food groups are there accord- 259. What is cross-contamination?
ing to the Myplate guidelines?
A. When a knife crosses over the food
A. 3 product
B. 4
B. The transfer of bacteria from one food
C. 5 to another
D. 6
C. The contamination of food by pest in-
254. What foods are found on the MyPlate? festation
NARAYAN CHANGDER
A. fruit and vegetables D. A method of preventing contamination
B. vegetables and dairy
260. Define Calorie
C. dairy, protein, fruit, vegetables, grain
and oil A. a measurement for the amount of en-
D. protein and bread ergy in food
255. Which direction should you cut, when cut- B. the need for food
ting with a knife? C. the process by which the body takes in
A. toward you and uses food
B. diagonally D. the want for food
C. away from you
D. across the item 261. A very strict diet that contains no animal
products
256. What percent of the body is made up of
water? A. Vegan
A. 30% B. Vegetarian
B. 40% C. Atkins
C. 50% D. Slim fast
D. 60%
262. Iron
257. Which type of cholesterol at high levels
can lead to heart disease and obesity? A. I
A. HDL B. fn
B. LDL
C. In
C. Both HDL and LDL
D. Fe
D. None
258. This nutrient is found in every cell and is 263. Which fats include milk and cheese?
the basic material in your blood.
A. Saturated Fats
A. Vitamins
B. Trans Fats
B. Fats
C. Water C. Unsaturated Fats
D. Proteins D. Veggies

1.13 Trace Minerals 269
264. Plants require nutrients to be present in B. Minerals

certain amounts to be healthy. The essen- C. Proteins
tial components of most fertilizers are

D. Carbohydrates
A. Nitrogen, Zinc, & Boron.
B. Nitrogen, Iron, & Manganese. 267. Which nutrient is the main source of en-
ergy for our bodies?
C. Nitrogen, Phosphorus, & Potassium.
A. Water
D. none of above
B. Grains
265. Seafood is a type of protein. C. Vitamins
A. True D. Carbohydrates
B. False
268. Why are carbohydrates the body’s pre-
C. Maybe ferred source of energy?
D. none of above A. They are inexpensive to buy.
266. The body uses this nutrient to build and B. They are plentiful in the diet.
repair body tissues. C. They are used efficiently as fuel.
A. Vitamins D. They are spare fats in the body.
1.13 Trace Minerals

1. What is an excess of Fluoride B. promotes thyroid health
A. teeth fluoridation C. makes hemoglobin
B. low HDL cholesterol D. improves immune function
C. hyperthyroidism 5. There are sources of Zinc
D. hemochromatosis
A. 2
2. there are sources of iodine B. 5
A. 2 C. 7
B. 4 D. 4
C. 5
6. What does Iodine do
D. 8
A. creates a red blood cell pigment
3. What is a deficiency of fluoride B. helps enzymes perform
A. hypothyroidism C. Promotes hormone production
B. osteoporosis D. helps develop adult teeth
C. anemia
7. How many easy ways are there to incor-
D. enteropathica porate Iron into a diet?
4. What are the benefits of Iodine A. 3
A. prevents tooth decay B. 5

1.13 Trace Minerals 270
C. 10 14. What are the benefits of Zinc

D. 7 A. improves thyroid health
8. there are sources of Fluoride B. improves immune function
A. 7 C. prevents tooth decay
B. 5 D. makes hemoglobin
C. 4
15. What are the benefits of Fluoride
NARAYAN CHANGDER
D. 2
A. promotes thyroid health
9. What is a deficiency of iodine
B. creates hemoglobin
A. enteropathica
C. improves immune function
B. hypothyroidism
D. prevents tooth decay
C. anemia
D. osteoporosis 16. what are the four trace elements you
learned about
porate Fluoride into a diet A. Iron, zinc, calcium, copper
A. 7 B. sodium, fluoride, boron, iron
B. 2 C. Iron, zinc, fluoride, iodine
C. 4 D. zinc, sodium, fluoride, iodine
D. 3
11. What is a Trace Element porate zinc into a diet?
A. an element required in large amounts A. 3
B. an element required in small amounts B. 6
C. 4
C. an element that is not needed
D. an element that is not made of organ- D. 10
isms
18. There are sources of Iron
12. What does fluoride do A. 5
A. helps develop adult teeth B. 3
B. promotes hormone production
C. 8
C. creates a red blood cell pigment
D. 2
D. helps enzymes perform
19. What is an excess of Iron
13. What does zinc do
A. creates a red blood cell pigment A. low HDL cholesterol
B. promotes hormone production B. hyperthyroidism

C. helps develop adult teeth C. teeth fluoridation
D. helps enzymes perform D. Hemochromatosis

1.14 Diet in pregnancy 271
20. How many easy ways are there to incor- B. low HDL cholesterol
porate iodine into a diet C. hemochromatosis

A. 7 D. hyperthyroidism
B. 9
24. What is a deficiency of Iron
C. 4
A. enteropathica
D. 3
B. hypothyroidism
21. What is an excess of Iodine C. anemia
A. low HDL cholesterol D. osteoporosis
B. Hyperthyroidism
25. What is a deficiency of Zinc
C. teeth fluoridation
A. anemia
D. hemochromatosis
B. hypothyroidism
22. What does Iron do? C. osteoporosis
A. promotes hormone production D. enteropathica
B. creates a red blood cell pigment
26. What are the benefits of iron
C. develops adult teeth
A. promotes thyroid health
D. helps enzymes perform B. improves immune function
23. What is an excess of Zinc C. protects tooth enamel
A. teeth fluoridation D. creates hemoglobin
1.14 Diet in pregnancy

1. Caffeine during gestation B. Copper
A. is absolutely prohibited C. Selen
B. does not have to be limited D. Calcium
C. should be limited to less than 200 4. Pregnant woman should drink cups of
mg/day water per day
2. In every trimester caloric requirement B. 8
A. is the same as normal C. 5
B. increases by 360 calories/day D. 6
C. is different 5. Physical activity that a pregnant woman
D. increases by 475 calories/day may engage in
3. is a nutrient that women should pro- A. bicycling
vide in bigger quantities during pregnancy B. horse riding
A. Zinc C. swimming

1.14 Diet in pregnancy 272
D. ice skating C. peanuts
6. Which supplement helps prevent neural D. cottage cheese

tube defects? 12. Daily intake of iodine during pregnancy is
A. Calcium A. 100 ug/day
B. Folic Acid B. 200 ug/day
C. Zinc C. 200 mg/day
NARAYAN CHANGDER
D. Iron D. 100 mg/day
7. Which supplement helps prevent anemia 13. Which vitamin/mineral helps prevent
and supports the baby’s growth and de- birth defects?
velopment A. Iron
A. zinc B. Calcium
B. vitamin D C. Vitamin A
C. DHA D. Folic Acid
D. iron 14. Kids with FAS
8. Iron is A. look the same as healthy kids
A. critical to reach the peak bone mass B. have big noses
B. involved in numerous enzymatic pro- C. have thin upper lip
cesses D. have big eyes
C. more assimilable when taken with milk 15. It is recommended that pregnant women
D. none of above get at least 1000mgs/day of , to help
build healthy bones for mother and baby.
9. Meat should be consumed
A. calcium
A. 4 times a week
B. folic acid
B. 5 times a week C. iron
C. 7 times a week D. thaimin
D. 3 times a week
16. Pregnancy lasts days.
10. DHA acid does not A. 200
A. reduce the risk of premature birth B. 280
B. play an important role in fetal devel- C. 300
opement D. 360
C. cause oxidative stress
17. Seafood consumption is limited due to the
D. none of above high content.
11. Which one of those products pregnant A. vitamin A
woman should avoid? B. Protein
A. beef C. Folic Acid
B. olive oil D. mercury

1.15 Nutrition through the Lifespan 273
18. Reduces the risk of birth defects of the C. can be eaten normally during gesta-
brain and spinal cord; referred to as the tion
“neural tube”

D. may cause diarrhoea
A. Calcium
21. NOT main sources of folic acid.
B. Folic Acid
A. Milk is
C. Potassium
B. Green leafy vegetables are
D. Fiber
C. Fruits are
19. Total amount of provided protein should D. Offal are
consist of:
22. Many health care providers will not sched-
A. 50% of animal protein and 50% of plant ule the first appointment before
protein weeks.
B. 70% of animal protein and 30% of plant A. 6
protein
B. 2
C. 40% of animal protein and 60% of plant
C. 10
protein
D. 8
D. 60% animal protein and 40% of plant
protein 23. How many servings of fruit should a preg-
nant mother have daily?
20. Sugar and sweets
A. 2
A. increse the risk of gestational diabetes
B. 1
B. should be cut off for the whole period C. 4

of pregnancy D. 6
1.15 Nutrition through the Lifespan

1. What four (4) nutrients are most essential 3. Which nutrient helps in the prevention of
in a pregnant woman’s diet? osteoporosis?
A. Vitamin E, Vitamin D, Iron, Calcium A. Vit C
B. Folate, Zinc, Iron, Calcium B. Folate
C. Folate, Vitamin D, Vitamin K, Zinc C. Iron
D. Folate, Biotin, Niacin, Calcium D. Calcium
2. Which is NOT a risk factor for Heart Dis- 4. Which disease is primarily caused by not
ease? getting enough fiber?
A. Genetics A. Type 1 Diabetes r
B. Diet B. Colon Cancer
C. Excessive fiber C. Type 2 Diabetes
D. overweight D. Anemia

1.15 Nutrition through the Lifespan 274
5. Which mineral is deficient in the body C. maintain weight

when a person is diagnosed with anemia?
D. none of above
A. Calcium
B. magnesium 11. What is NOT one of the stages of the life
cycle that we talked about?
C. Copper
A. Children
D. iron
B. Adolescents
6. How much should kids eat?
NARAYAN CHANGDER
C. Young Adults
A. 1 cup x age of the child
B. 1 TBSP x age of the child D. Elderly
C. 1 tsp x age of the child 12. The main energy source for athletes should
D. As much as they want be
7. A lack of this nutrient in a pregnant A. carbs

woman’s diet is the main cause of birth de- B. protien
fects.
C. fats
A. Vitamin D
D. none of above
B. Vitamin A
C. Calcium 13. What should children drink?
D. Folate A. Anything they want. Their bodies will
know what is best for them.
8. What 2 nutrients are especially important
for teens (choose 2 answers) B. Water instead of sugary drinks
A. Calcium and Iron C. Soda, juice, and flavored milks
B. Proteins and fats D. none of above
C. Vitamin C and Omega 3’s
D. Fruits and Vegetablees 14. Which 2 nutrients are especially important
for teens?
9. Increased need to include more nutrient A. Iron and calcium
dense foods due to lack of desire to eat
or prepare foods. B. Vitiamin C Iron
A. Young adulthood C. Calcium and Vit D
B. Childhood D. none of above
C. Older Adulthood
15. A woman’s weight changes the most dur-
D. Adolescence
ing the:
10. If adults eat the same amount of food as A. First trimester
when they were younger, they are likely
to B. 2nd trimester
A. Lose weight C. 3rd trimester
B. Gain weight D. 4th trimester

1.16 child Nutrition 275
16. Small servings and regular snacks are 19. Why do adults need fewer calories?
most helpful and better than heavy meals A. Their metabolism speeds up
due to small stomach and large energy

needs. B. Their metabolism slows down
A. Young adulthood C. They get more tired easier so they get
fatter
B. Childhood
D. They don’t need fewer calories
C. Older Adulthood
D. Adolescence 20. A healthy baby’s weight will in the
first year and their length will increase by
17. Which vitamin helps the body absorb
iron?
A. quadruple; two-thirds
A. Vitamin B-10
B. quadruple; half
B. Vitamin D
C. triple; two-thirds
C. Vitamin C
D. Vitamin B-6 D. triple; half
18. What factors make it difficult for the El- 21. The elderly lose their sense of taste and
derly to get good nutrition? smell putting them at greater risk of:
A. Live alone A. Calcium deficiency
B. Disabilities B. Food poisoning
C. Financial Reasons C. Too much sodium
D. All of the above D. Heart disease
1.16 child Nutrition

1. The name of the new student teacher is tional School Lunch Program (NSLP) appli-
A. Andie cation?
B. Candy A. Academic Leadership Team
C. Sandy B. Senior Leadership Team
D. none of above C. School Food Authorities

D. Human Resources
2. How many USDA protected classes are
there? 4. Discrimination, Prejudice, and Stereotyp-
A. 6 ing are the major concepts of
B. 8 A. Civil Rights
C. 10 B. Equal Opportunity Employment
D. 4 C. Compliance
D. School Food Authorities
3. Who is responsible for submitting proof
of completing the USDA public notifica- 5. Which president signed the Child Nutrition
tion requirements annually with their Na- Act of 1966?

1.17 Adolescent Nutrition 276
A. President Lyndon B. Johnson B. 10 years from now

B. President Richard Nixon C. 2 years from now
C. President John F. Kennedy D. she is already retired
D. President Gerald Ford 9. hearing
6. Brittaney D. recently: A. hearing aid
A. got married B. playing
NARAYAN CHANGDER
B. changed her hair color C. tasting
C. moved into a new house D. feeling
D. all of the above
10. Iron deficiency in childhood is associated
7. Which of the following informs applicants, with which of the following diseases?
participants, and potentially eligible per- A. Scurvy
sons of their program rights and respon-
B. Rickets
sibilities and the steps necessary for par-
ticipation? C. Anemia
A. Complaint Information D. Pellagra
B. Program Availability 11. Fat is needed in the child’s diet to supply
C. Nondiscrimination Statements A. minerals
D. Program Invitations B. water-soluble vitamins.
8. Chris M. will retire: C. essential amino acids
A. Never D. essential fatty acids
1.17 Adolescent Nutrition

1. What core food group can help in Diges- D. none of above
tion?
3. I drink milk.
A. Lean meats like pork and beef
A. always
B. legumes and beans
C. fruits and vegetables B. seldom
D. milk and eggs C. never

D. none of above
2. Why do adolescents require more energy
and nutrients? 4. Nutrients required in large quantity in the
A. They need to achieve full growth poten- body are known as:
tial.
A. Micro-nutrients
B. They engage in more active physical
B. Macro-Nutrients
activities.
C. Vitamins
C. Their bodies are preparing for puber-
tal changes D. none of above

5. I love to eat ice cream. C. Fruits and vegetables

A. always D. Calcium rich food

B. seldom
11. How much carbohydrates should adoles-
C. never
cents consume daily?
D. none of above
A. 20% to 30%
6. In which of the following practices can you B. 45% to 60%
eat a variety of foods?
C. 50% to 60%
A. Eat at a fast food restaurant every day.
D. None of the answers are correct.
B. Eat food from some of the food groups.
12. To stay at a healthy weight, one should
choose a healthful diet with .
C. Eat a variety of foods from each food
group every day. A. High calories from sweets
D. Eat only one type of food from each B. Fibers from fruits and vegetables
food group every day C. Fats and oils from processed foods
7. I love to eat chocolates. D. Caffeine from chocolate and coffee
A. always
13. I regularly drink cola or soft drinks.
B. seldom
A. always
C. never
D. none of above B. seldom
C. never
8. Which is a healthful snack?
A. Chicken sandwich with lettuce and D. none of above
fruit juice
14. How much serving of vegetable does an
B. Halo-halo with Ice cream and biscuit adolescent need?
C. Hot dog sandwich and bottled fruit A. 3
juice
B. 1
D. Potato chips and soft drinks
C. 5
9. I am conscious of my weight.
D. 7
A. always
B. seldom 15. Nutrition is the science that deals with
C. never food and nourishment including:-
D. none of above A. Food composition
10. When planning meals, what should we re- B. The roles that various nutrients have
duce (eat lesser of)? in maintaining health.
A. Food high in dietary fibre C. Dietary guidelines.
B. Food high in salt, sugar, and fats D. ALL OF THE ABOVE

16. Which one is wrong? C. Beans, pulses, fish, eggs, meat and
A. Fat gives us energy other proteins
B. Too much fat can cause obesity D. Fruits and vegetables

C. Too much fat can cause heart disease 22. As per CNNS, what is the prevalence of
D. We need to have high levels of fat in anemia in Rajasthan among 10-19 year’s
our diet age group.
A. Less than 20%
17. Which is not healthful to do?
NARAYAN CHANGDER
B. 24%-28%
A. Eat fruits and vegetables daily
B. Limit the intake of sugar and salt C. 30%-34%
C. Increase consumption of fatty foods. D. 50%
D. none of above 23. A type of food required in large amounts

in the diet.
18. The lack of essential vitamins and minerals
for proper growth and development. A. Nutrients
A. Micronutrient Deficiency B. Micronutrient
B. Protein Energy Malnutrition C. Macronutrient
C. Eating disorder D. none of above
D. none of above 24. *Monitoring is essential to determine
19. Which healthful diet makes you stay at a the adequacy of energy intake for individ-
healthy weight? ual adolescents.
A. High calories from sweets A. Blood Pressure

B. Fibers from fruits, and vegetables B. Body Mass Index
C. Fats and salt from processed food C. MUAC Measurement
D. Caffeine from cola drinks and coffee D. none of above
20. Which of the following practices is NOT 25. A chemical element required in trace
healthful to do? amounts for the normal growth and devel-
opment of living organisms.
A. Eat vegetables and fruits daily.
B. Limit the intake of sugar and salt A. Nutrients
C. Increase the consumption of fatty B. Micronutrient

foods. C. Macronutrient
D. Eat breakfast high in fiber like oat- D. none of above
meal.
26. The food is body-regulating food.
21. Which types of foods are in the biggest
A. Bread
section of the Eatwell Guide?
B. Banana
A. Bread, rice, pasta and other starchy
carbohydrates C. Broccoli
B. Dairy and alternatives D. Beef

27. They are vital in regulating certain body 33. What foods contain fiber?
processes.
A. fruits

A. Nutrients
B. whole grains
B. Micronutrient
C. nuts, seeds, and legumes
C. Macronutrient
D. All of the above
D. none of above
34. Protein is needed for children and
28. I eat eggs. teenagers for
A. always A. strong bones and teeth.
B. seldom
B. energy for activities.
C. never
C. healthy skin and good complexion.
D. none of above
D. growth and development.
29. Adolescence is defined as the time of life
between 35. I love to eat vegetables.
A. 9 to 12 years A. always
B. 10 to 14 years B. seldom
C. 11 and 21 years C. never
D. 18 and 21 years D. none of above
30. This is energy giving foods: 36. I eat fruits.

A. Pulses A. always
B. Milk B. seldom
C. Oil C. never
D. Fruit D. none of above
31. I drink vitamins. 37. A form of malnutrition where there is not
A. always enoughprotein and calorie intake.
B. seldom A. Micronutrient Deficiency
C. never B. Protein Energy Malnutrition
D. none of above C. Eating disorder
32. The most important benefit of Low GI D. none of above
foods is:
38. What is another word for adolescent?
A. They help you loose weight
A. Elderly
B. They taste good
B. Adult
C. They’re easy to digest
C. Teenager
D. They help maintain energy levels
throughout the day D. Toddler

1.18 Nutrition and physical activity 280
39. This food is good for body building: C. never

A. Oil and Fat D. none of above
B. Eggs and pulses 42. We should choose food high in complex car-
C. Fruits bohydrates in our meals, such as
D. none of above A. bread, potatoes, and tofu
B. noodles, egg, and rice
40. The energy giving foods are rich in .
NARAYAN CHANGDER
C. rice, potatoes, and noodles
A. Carbohydrates
D. butter, bread, and noodles
B. Protein
43. This is considered as the body building
C. Fiber
foods.
D. Calcium
A. Protein-rich
41. I like fatty foods. B. Calcium-rich
A. always C. Carbohydrates-rich
B. seldom D. Fiber-rich
1.18 Nutrition and physical activity

1. What is doing something over and over C. continue playing with the injured part.
again so you can get better at it?
A. Games D. elevate the injured part.
B. Exercise
4. Laura is going on a vacation this summer!
C. Practice Her goal is to lose 4 pounds before she
D. Prevention leaves. If Laura consumes 1, 500 calories
per day and expends 2, 000 calories per
2. These compounds help with many body day, how long will it take her to reach her
processes, especially fighting disease (i.e. goal?
C, K, E, B6, etc) A. 20 days
A. Minerals B. 30 days
B. Water C. 22 days
C. Vitamins
D. 28 days
D. Proteins
5. If you expend the same number of calories
3. All of the following are part of the PRICE you take in, you will:
formula for dealing with sports injuries,
A. Gain weight
except
B. Lose weight
A. protect the injured part by keeping it
still. C. Maintain your weight
B. ice the injured part. D. Have more energy

6. How much physical activity is recom- 12. What are simple carbohydrates?
mended for teens a day? A. Starches

A. 30 minutes
B. Fiber
B. 20 minutes
C. Sugars
C. 60 minutes
D. none of above
D. 45 minutes
13. Which of the following is the equation for
7. What are the 6 important nutrients? calculating daily caloric needs?
A. Carbohydrates, Fats, Proteins A. BMR calories + Digestion calories
B. Dairy, Fruits, Vegetables
B. BMR calories + Activity Level calories
C. Vitamins, Minerals, Water + Digestion calories
D. Option 1 and 3 C. BMI + Activity Level calories
8. What is the macronutrient range for pro- D. Activity Level calories + Digestion
tein? Calories
A. 45-65% 14. To lose weight a person’s body has to:
B. 10-30%
A. Burn more energy than they take in
C. 25-35%
B. Burn the same amount of energy
D. none of above
C. Burn less energy than they take in
9. Hunger is described as ? D. Find different energy to burn
A. The psychological desire for food
15. The body needs calories for:
B. The physical desire to eat when your
body needs it A. Digestion
C. None of these B. Physical Activity
D. none of above C. Basic bodily functions
10. What type of exercise activity promotes D. All of these

Flexibility? 16. overweight due to excessive body fat
A. Running
A. time
B. Push ups
B. fat
C. Yoga
C. intensity
D. planks exercise
D. obesity
11. What are some signs of hunger?
17. Healthy eating can
A. Desire for something that smells good
A. Decrease bone loss
B. Food cravings B. Improve brain function
C. Nausea and weakness C. Reduce risk of obesity
D. Eating to feel happier D. All of the above

18. Aerobic exercise can be each of the follow- A. Fats

ing EXCEPT
B. Proteins
A. swimming laps
C. Carbohydrates
B. sprinting
D. All of the above
C. bicycling
D. dancing 24. All of the following are proper treatments
for a sports injury except
NARAYAN CHANGDER
19. The average person requires about this
A. protect.
many calories to survive.
B. rest.
A. 1, 000 - 1, 500
B. 20, 000 - 25, 000 C. ignore.
C. 2, 000 - 2, 500 D. compress.
D. none of these 25. a bone disease that causes bones to be-

come fragile and injured
20. Healthy eating can:
A. intensity
A. Help fight sickness
B. Help you deal with mental health B. calorie
C. Help improve quality of life C. oseoporosis

D. All of the above D. obesity
21. Being underweight 26. This nutrient is important for healthy skin
A. can put people at risk for certain and hair, normal growth and nerve func-
health problems. tion. It also protects the body against cold
and provides energy for muscles.
B. is always healthier than being over-
weight. A. Carbohydrates
C. makes it easier for the body to fight in- B. Fats

fection. C. Minerals
D. puts people at lower risk for conditions D. Vitamins
like anemia.
27. After weeks of doing an exercise plan,
22. Why do we need a balanced diet? I’ve decided to change up one of the
A. The body needs nutrients for speed FITT principle letters to avoid the work-
and height out plateau. Instead of just working out
B. The body needs nutrients for energy, 4 days a week, I now am going to work
growth and repair out 5 days each week. Which letter did I
change?
C. to provide energy
A. Frequency
D. To have better outlook
B. Intensity
23. What is the main source of energy the
C. Time
body uses when participating in a game of
touch football? D. Type

28. What is the amount need of grains a day? B. the process of making your muscles
A. 1 1/2- 2 1/2 stronger.

C. the ability to perform activity without
B. 3 cups
getting overly tired.
C. 5-7 oz
D. a measure of your level of exercise.
D. 5-10 oz
34. Calcium and phosphorus are examples of
29. What do these five foods do for your that help to strengthen bones and keep
body? (leafy greens, fatty fish, lean pro- the muscles healthy.
tein, yogurt) A. carbohydrates
A. Make you run farther B. vitamins
B. Make you more thirsty C. proteins
C. Keep your mind working at its best D. minerals
D. None of these
35. What is the formula for your maximum
30. Which of the following is NOT one of the heart rate?
main five food groups from which you A. 220 x .6
should eat most of your foods?
B. 220 - your age
A. Vegetables
C. 220 x .8
B. Fats, Oils, and Sweets D. none of above
C. Grains
36. If we put more energy in our bodies than
D. Protein we need, the excess is stored as:
31. All below are described as the three main A. Carbs
types of fats except? B. Fat
A. Unsaturated C. Protein
B. Saturated D. Fluids
C. Trans
37. Solid fats and sweets are known as empty
D. Carbon calories because they are generally ?
32. This nutrient helps build and repair cells. A. High in calories and high in nutrients.
It’s found in lean meats, dairy, eggs, nuts, B. High in calories and low in nutrients.
etc C. Low in calories and high in nutrients.
A. Carbohydrates D. Low in calories and low in nutrients
B. Protein
38. Chicken, fish and meat are all types of
C. Fats which diet component?
D. Minerals A. Protein
33. Endurance is B. Carbohydrate
A. the inability to perform activity without C. Fats

getting overly tired. D. Minerals

39. Which of the following defines proteins? C. time

A. Substances in food that your body D. type
needs to grow and have energy
45. What is a CALORIE?
B. Starches and sugars found in food
A. A unit for measuring the energy pro-
C. The nutrient group used to build and
duced by food when it is metabolized in
repair cells
the body.
D. The nutrient group that keeps skin
NARAYAN CHANGDER
B. A unit for measuring body weight.
healthy
C. A unit for measuring water weight.
40. The majority of your diet should be which
nutrient? D. A unit for measuring all the sugars in
the food you consumed.
A. Carbohydrates
B. Fats 46. For a healthful diet, you should limit
C. Protein A. salt and added sugar.
D. none of above B. calcium-rich foods.
C. whole grains.
41. recommendations for food choices for
healthy Americans D. fruits and vegetables.
A. nutrient 47. refers to how well a muscle can keep
B. diabetes performing work or doing an activity. It
C. dietary guidelines is they to being able to do an activity long
enough to get the physical benefits.
D. overweight
A. Cardiorespiratory fitness
42. a condition of the body that results from B. Muscular strength
regular physical activity
C. Muscular endurance
A. time
D. Flexibility
B. diabetes
C. fitness 48. Fats that are not needed for energy right
away are stored in fat cells in the form of
D. fat
A. faticydes
43. A pound is equal to calories.
B. triglycerides
A. 1000
C. fuel cell
B. 1500
D. homeostasis
C. 2500
D. 3500 49. T In FITT stands for
A. Tip
44. a nutrient that is a concentrated source of
calories and energy B. Tape
A. fat C. Top
B. fitness D. Time/Duration

50. Working together toward the same goal is 56. Three benefits that exercise can bring are
strength, flexibility, and

A. Cooperation A. stress
B. Endurance B. endurance
C. Responsibility C. weight gain
D. Flexibility D. lack of energy
51. Which food has a lot of Vitamin C to help 57. refers to the kind of exercise you choose
fight colds? to do
A. Bread A. calorie
B. Cheese B. fat
C. Turkey C. time
D. Oranges D. type
52. What nutrient builds muscles? 58. Which of the following would be an ingre-
A. Vitamins dient in a healthy snack?
B. Carbohydrates A. Artificial Sweetener
C. Calcium B. Apple
D. Protein C. Margarine
D. Whole Milk
53. In addition to variety and balance, what
else is an important factor in a healthful 59. What is using kind words and being nice
diet? to others?
A. abundance A. Responsibility
B. expense B. Cooperation
C. temptation C. Respect
D. moderation D. Sportsmanship
54. can make us sick. 60. Which nutrient supplies the most energy
A. Protein per gram?
B. Enamel A. carbohydrates
C. Oranges B. fats
D. Germs C. protein
D. water
55. Which of the following is a recommenda-
tion from the Dietary Guidelines? 61. What is not considered a fruit?
A. Enjoy your food, but eat less A. Steak
B. Control your calorie intake B. Orange
C. Avoid oversized portions C. Apple
D. All of the above D. Pineapple

62. What happens to your heart beat during C. intensity

exercise? D. time
A. Becomes weaker
68. Which is NOT good for me.
B. Decrease
A. Riding bicycles.
C. Increase
B. Walking
D. Bigger
C. Running
NARAYAN CHANGDER
63. a chronic disease that affects the way
body cells convert food into energy D. Drinking soda
A. time 69. What is the word for the nutrition infor-

B. fitness mation printed on the side of a food con-
tainer?
C. fat
A. food label
D. diabetes
B. preservative
64. How long should you wash your hands
C. additive
for?
D. none of above
A. about 30 seconds
B. 2 minutes 70. Other than gender and age, which factors
C. about 10 seconds are used to calculate BMI?
D. none of above A. Weight and Activity Level

B. Height and Activity Level
65. is the ability of your body’s joints to
move easily through a full range of mo- C. Height and Weight
tion. D. Body Fat Percentage
A. tendon
71. What is amount of dairy recommended you
B. flexibility eat daily?
C. intensity A. 2-4 cups
D. warm up B. 3 cups
66. Where do my hands start when I jump C. 5-7 oz
rope?
D. 1 1/2-2 1/2
A. by my waist
72. What are sources of reliable information
B. at my shoulders
about nutrition and physical activity?
C. behind my head
A. parent, trusted adult, sister
D. none of above
B. school nurse, health care provider,
67. refers to how hard or strenuously you ex- youtube
ercise C. parent, trusted adult, health care
A. obesity provider
B. nutrient D. none are correct

73. refers to the ability of joints to move 78. Whole grain bread is an example of a
through a full range of motion. It makes A. simple carbohydrate
it less likely that muscles will be injured

during physical activity. B. complex carbohydrate
A. Cardiorespiratory fitness C. fruit
B. Muscular strength D. vegetable
C. Muscular endurance 79. One of the main messages of the Dietary

Guidelines is to:
D. Flexibility
A. Consume excessive salt and sodium.
74. Units of heat that measure the energy B. Eat empty calories.
used by the body and the energy that
foods supply to the body. C. Eat most of your fat calories from sat-
urated fats.
A. Nutrients
D. Maintain calorie balance over time to
B. Calories achieve and maintain a healthy weight.
C. Appetite
80. Healthy weight management
D. Nutrition A. is only a matter of counting calories.
75. Food consumption is required to our B. involves getting enough calories and
bodies. the nutrients your body needs.
A. energise C. involves getting enough nutrients, and
not thinking about the source of your calo-
B. fuel ries.
C. fill up D. is only a matter of eating less.
D. grow
81. How many food groups are on MyPlate?
76. The proportions of fat, bone, muscle, and A. 5
fluid that make up body weight is known B. 4
as your
C. 3
A. fitness
D. 2
B. endurance
82. Dietary Guideline 2:Make at least half of
C. body composition
your whole
D. flexibility
A. grains, grains
77. Which of the following are healthful B. grains, fruit
snacks? C. fruit, vegetables
A. chips D. water, water
B. dried fruits
83. If someone has bulimia,
C. cookies
A. the person will secretly do things to
D. candy bars lose or control his or her weight.

B. he or she is trying very hard to gain C. Vitamins

weight. D. Calcium
C. it is very easy to see the signs.
89. Which of the following defines carbohy-
D. the person will openly talk about what drates?
he or she is doing to control weight.
A. Substances in food that your body
84. is the ability of a muscle to exert a needs to grow and have energy
force over a prolonged period of time. B. Starches and sugars found in food
NARAYAN CHANGDER
A. stretching exercises C. The nutrient group used to build and
B. intensity repair cells
C. muscle endurance D. The nutrient group that keeps skin
healthy
D. tendon
90. A healthy diet should have the most serv-
85. Why are carbohydrates important to a ings from which two groups?
healthy diet?
A. Fruits and Carbohydrates
A. Carbohydrates are not important
B. Fruits and Vegetables
B. Carbohydrates are the body’s pre-
C. Protein and Sugars/Fats
ferred energy source
D. Dairy and Vegetables
C. Carbohydrates are important, but pro-
tein is moreimportant 91. is the maximal amount of force a
D. Carbohydrates are important, but fats muscle or muscle group can exert in 1 rep-
are more important etition.
A. Muscular Endurance
86. Fish, meat, eggs & soy are great sources
of ? B. Anaerobic Power
C. VO2 Max
A. Fiber
D. Muscular Strength
B. Protein
C. Carbs 92. What nutrient do we need to make our
bones and teeth stronger?
D. Fats
A. Protein
87. The belief that you lose fat mass in a spe- B. Calcium
cific body part by concentrating exercise in
that area is known as: C. Vitamin
A. Spot reduction D. Carbohydrates
B. A fad 93. Building aerobic fitness depends on 3

things. Which of the following is NOT one
C. Weight cycling
of the 3?
D. Toning
A. Frequency
88. What nutrient provides us with energy? B. Intensity
A. Carbohydrates C. Time
B. Protein D. Temperature

94. The body’s main source of energy 100. This nutrient helps control how the body
A. Protein uses food and is important for the growth
and health of body structures. They help

B. Vitamins build healthy bones and teeth and help the
C. minerals blood carry oxygen.
D. Carbohydrates A. Minerals
B. Vitamins
95. What is the word for a substance in a food
that is used by the body? C. Water
A. source D. Protein
B. nutrient 101. Which of the following is true about the
C. absorb Dairy Group?
D. none of above A. You should make low-fat or non-fat
choices.
96. What does the Food Guide Pyramid have
B. Cream cheese, cream, and butter are
that MyPlate does not?
part of the dairy group.
A. Grains
C. You should choose low-calcium foods.
B. Proteins
C. Physical Activity D. All of the above
D. A fork
102. Which lifestyle only performs the daily
97. Which of the following is an exercise activities of life and nothing extra?
A. running A. Active
B. playing a video game B. Moderately Active
C. watching You Tubers C. Sedentary
D. eating ice cream D. none of above
98. How big is a serving size of cheese? 103. What is an example of a complex carbo-
hydrate?
A. The size of a tennis ball
A. Cakes, pies, and cookies
B. The size of of a quarter
B. Whole grain breads, oatmeal, sweet
C. The size of 4 dice
potatoes
D. The size of a dollar bill
C. milk, yogurt, cheese
99. What is osteoporosis? D. Gatorade, soda, energy drinks
A. A disease that causes more fat
104. “3 Days a Week” is an example of a
B. A disease that makes your bones weak
and brittle A. Frequency
C. High blood pressure B. Intensity
D. The safe rate at which you should ex- C. Time

ercise D. Type

105. What are the benefits of being active? B. It can cause heatstroke.
A. Healthier lifestyle C. It can help you play better.
B. Decrease heart rate D. It can harm body systems.
C. Decrease risks of cancer
111. When you think about what physical ac-
D. All of the above tivities to include in your fitness plan, you
need to consider
106. Elements that help the body function (i.e.
A. activities you enjoy
NARAYAN CHANGDER
Calcium and Magnesium assist in bone
growth/strength) B. social activities
A. Water C. hard activities
B. Minerals D. risky activities
C. Vitamins
112. Calculate the BMI of a 15 year old boy
D. Fats who weighs 140 lbs and is 5 feet 9 inches
tall.
107. Without Water, we get
A. 25.4
A. Dehydrated
B. Hungry B. 20.7
C. Full C. 26.1
D. Hydrated D. 19.4
108. This nutrient helps our body function at a 113. How can you increase your flexibility?
cellular level; it also is known for TRANS- A. by pushing or pulling against a force
PORTING other nutrients to where they such as gravity
are most needed in our body. You should
B. by engaging in activities like running
consume about 1/2 your bodyweight in
and swimming
ounces each day.
C. by getting enough sleep and rest
A. Water
D. by stretching your muscles and joints
B. Vitamins
C. Minerals 114. What are the 2 parts to losing weight in
a way that’s healthy?
D. Sugar
A. Going on a fad diet
109. Which nutrient repairs and rebuilds cells
B. Eating fewer calories, while still get-
and tissues?
ting proper nutrition
A. minerals
C. increasing the amount of physical ac-
B. protein tivity
C. vitamins D. option 2 and 3
D. fats
115. Which lifestyle performs the daily activ-
110. Which of the following statements about ities of life with an extra 30 minutes of
dehydration is not true? physical activity?
A. It can cause muscle cramps. A. Active

B. Moderately Active B. Make all your grains whole grains

C. Sedentary C. Eat less fat

D. none of above D. Eat less added sugar
116. This nutrient is used to help make skin, 121. This nutrient moves other nutrients
hair, muscle and bones. It helps to main- and oxygen through the body, removes
tain and repair cells and tissues, make anti- wastes and helps the body keep a steady.
bodies and hormones and keep the body’s
fluids balanced. A. Carbohydrates
A. Vitamins B. Water
B. Minerals C. Protein
C. Protein D. Minerals
D. Water
122. What is the definition of strategy used in
117. soft, waxy, fatlike material produced by our Physical Education class.
the body and found in animal foods such A. Skills used when climbing a rock wall.
as meat, eggs, and some dairy products
B. Using skills that will help win a game.
A. diabetes
C. Protecting a goal.
B. calorie
C. cholesterol D. Working together as a team.
D. obesity 123. How many servings of grains should you

have in a day?
118. Dietary Guideline 3 and 4:Eat less
and A. 1-2
A. carbs, protein B. 6-11
B. carbs, fats C. 3-4
C. fat, fruits D. 5-6
D. fat, added sugar
124. I should be doing exercise
119. What are nutrients?
A. Once a month for 2 hours
B. Every second day for 5 minutes
needs to grow & have energy
B. Starches and sugars found in food C. Every day for at least 30minutes
C. The nutrient group used to build and D. One every 10 years

repair cells
125. What is one thing that the milk group in-
D. The nutrient group that keeps skin cludes
healthy
A. Cheese
120. What is not a guideline for eating healthy
B. Oranges
food?
C. Apples
A. Make half your plate fruits and vegeta-
bles D. Pasta

126. Someone with an eating disorder 132. To stay healthy, you should know:
A. can not do anything about it A. How to make food for your family.
B. does not have a serious problem. B. Your serving sizes and food groups.
C. should wait for it stop by itself. C. That you should eat whenever you are
D. should get help for the problem. hungry.
D. none of above
127. Dietary Guideline 1:Make half of your
plate and 133. How many calories in 1 lb of fat?
NARAYAN CHANGDER
A. Protein and Carbs A. 2, 000
B. Dairy and Grains B. 5, 000
C. Fruits and Vegetables C. 3, 500
D. All CARBS D. 4, 500
128. A colorful plate of food usually means 134. How many calories equal one pound?
? A. 2000
A. You’re eating a healthier meal B. 2500
B. Something wasn’t cooked right C. 3000
C. It means nothing D. 3500
D. none of above
135. We should exercise minutes each day
129. Portion Size Me How much of their food to be healthy.
dollar do American’s spend away from A. 120
home?
B. 90
A. 75%
C. 30
B. 10%
D. 60
C. 50%
D. 30% 136. is similar to bulimia nervosa, but the
person does not purge after a binge. They
130. How much protein is total daily amount? may eat rapidly until they are uncomfort-
A. 3 cups ably full.
B. 5-7oz A. Anorexia nervosa
C. 5-10oz B. Bulimia nervosa
D. 2-4 cups C. Binge eating disorder
D. none of above
131. refers to how well the heart and
lungs supply oxygen to the body so that 137. Which food group does a banana belong
muscles can work. in?
A. Cardiorespiratory Fitness A. protein
B. Muscular Strength B. oils
C. Muscular Endurance C. fruits
D. Flexibility D. none of above

138. How many servings of vegetables should 144. Meat, poultry, fish, dry beans, eggs, and
we have in a day? nuts are all high in

A. 5-11 A. proteins
B. 2-3 B. oils and fats
C. 3-5 C. water
D. 9-10 D. carbohydrates
139. What does the meat group provide? 145. How many calories are equivalent to one
pound of fat?
A. Fiber
A. 500
B. Protein
B. 1, 000
C. Vitamins
C. 2, 500
D. Calcium
D. 3, 500
140. What is total daily amount for fruits for
a day? 146. What are examples of muscle-
strengthening exercises?
A. 3 cups
A. push-ups, pull-ups, and sit-ups
B. 5-7oz
B. bicycle riding, brisk walking, hiking
C. 1 1/2-2 1/2 cups
C. jump rope, running, basketball
D. 5-10oz
D. none are correct
141. Dietary Guideline 5:Eat less
147. These sugars provide the body with long-
A. Salt term energy since they are digested more
B. Fruits slowly
C. Vegetables A. Simple Carbohydrates
D. Carbs B. Carbohydrates
C. Complex Carbohydrates
142. Organic compounds that help our body to
work properly. e.g. A, C, B, K, D D. Vitamins
A. Carbohydrates 148. What does not belong on this list of rea-

sons why physical activity is important?
B. Metabolism
A. It makes your heart and lungs work
C. Vitamins
more efficiently.
D. Digestion
B. It makes your bones weaker.
143. What is the best diet for a longer life? C. It improves your balance.
A. Eat all carbohydrates D. It helps you maintain a healthful
B. Eat more fruits than vegetables weight.
C. Eat at least 3, 000 calories per day 149. Which food group should you have the
D. Eat a diet rich in fruits, vegetables, nu- least servings of?
trients and low calories A. Sugars/Fats

B. Protein 155. Teen boys need how many cups of fluids

C. Carbohydrates a day?
D. Vegetables A. 10
B. 9
150. foods have a lot of calories, and do
C. 13
not provide much nutrition.
D. 6
A. Nutrient dense
156. What are foods that have a high amount
NARAYAN CHANGDER
B. Empty calorie
of nutrients relative to the number of calo-
C. Fat ries?
D. Sugary A. Vitamins
151. Why does your body need proteins? B. Water
A. to build, repair, and maintain cells and C. Nutrient Dense Foods
tissues D. Proteins
B. to help fight infections 157. Stored energy e.g. oils, butter, mar-
C. to form healthy bones garine
D. to carry vitamins to where they are A. Fats
needed B. Carbohydrates
152. Being able to do more than 12 bicep curls C. Minerals
will help improve: D. Vitamins
A. flexibility
158. refers to how long you spend being ac-
B. muscular strength tive
C. cardio respiratory endurance A. obesity
D. muscular endurance B. nutrient
153. This nutrient helps to control digestion, C. intensity
growth and how fast the body uses food. D. time
They help make hormones, heal wounds
159. Which of the following is NOT one of the
and keep nerves working.
6 major nutrients?
A. Proteins
A. water
B. Minerals B. fat
C. Carbohydrates C. fiber
D. Vitamins D. protein
154. Burgers, butter, and fried foods are high 160. Which nutrient carries nutrients to cells
in and waste from the body?
A. fat A. carbohydrates
B. vitamins B. proteins
C. salt C. fats
D. protien D. water

161. Name the part that is not part of exercis- B. vegetable

ing C. grains

A. Scratching my armpits
D. none of above
B. warm-up
167. Name the 5 food groups according to the
C. cool down
MyPlate food guide.
D. working out
A. fruits, water, protein, grains, dairy
162. Which of the following is not a good re- B. fruits, vegetables, minerals, grains,
sponse if you’re unhappy with your body dairy
image?
C. fruits, vegetables, protein, grains,
A. changing your weight in some extreme dairy
way
D. none of above
B. accepting yourself
C. wait for a while and see if your body 168. What does BMR stand for?
changes by itself A. Basic Math Ratio
D. meet with a health care professional B. Blood Matter Ratio
163. Which of the following foods is NOT a C. Base Metabolic Rate
protein? D. Base Measurement Rate
A. Orange
169. What is total daily amount of vegetables
B. Steak
you should eat?
C. Eggs
A. 5-7oz
D. Chicken
B. 5-10oz
164. When comparing food labels, I should C. 2-4 cups
look at first.
D. 3 cups
A. Calories
B. Fat 170. The nutrient that helps to grow and re-
pair muscles is
C. Serving Size
A. Fats
D. Protein
B. Sugars
165. What food below does not belong in the
grain group. C. Carbohydrates
A. Bread D. Protein
B. Cereal 171. The three elements of fitness are en-
C. Pasta durance, strength, and
D. Steak A. aerobic exercise
B. anaerobic exercise
166. Which food group does a carrot belong
in? C. flexibility
A. fruit D. balance

172. Ongoing physical activity that raises your B. allow you to eat all the calories you
breathing rate and heart rate. Examples want.
are running, aerobics & swimming C. eliminates or restricts certain foods.
A. Muscle endurance D. uses weight loss pills or other “spe-
B. Flexiblity cial” supplements.
C. Aerobic activity 178. Define PHYSICAL ACTIVITY
D. Anaerobic activity A. The act of counting calories.
NARAYAN CHANGDER
B. The act of moving your body in ways
173. Snacks like potato chips and cookies
that use more energy than staying still.
A. taste good, and are healthful foods.
C. The act of keep tract of what you eat
B. are high in nutrients. using a nutrition log.
C. are low in added fat and sugar. D. The act of cooking healthy meals.
D. taste good, but are not healthful 179. A unit of measurement that measures the
choices. energy in the food you eat is
174. What is the main role of carbohydrates? A. Newton
A. protecting your nerves B. Calorie
B. forming your cells C. Watt
D. Joule
C. maintaining body temperature
D. supplying energy for your body’s func- 180. Your is the number of times your
tions heart beats per minute when you are not
active.
175. What does the Nutrition Facts panel on a A. pulse
food label tell you?
B. resting heart rate
A. the amount of food in one serving
C. anxiety level
B. the number of servings the package
D. physical fitness level
contains
C. the number of calories in one serving 181. What do you call the study of foods and
how they nourish the body?
D. all of the above
A. Nutrition
176. “80% of your max” is an example of an B. Prevention
C. Program
A. Frequency
D. Carbohydrates
B. Intensity
182. a unit or energy supplied by food and
C. Time burned by the body
D. Type A. fat
177. A fad diet does NOT B. nutrient
A. promise that you’ll lose weight in a C. calorie
very short time. D. time

183. What are empty-calorie foods? 188. What item on a food label would one
A. foods that have calories but few, if any, want to limit?

nutrients A. Sodium
B. foods that are high in both calories and B. Added Sugar
nutrients C. Saturated Fat
C. foods that have nutrients but few, if D. All of these
any, calories
189. Short, intense bursts of physical activity,
D. foods that have no calories or nutri-
such as weight lifting and sprints. It is fu-
ents
eled by energy stored in your muscles.
184. These types of fats are considered good A. Aerobic exercise
fats. They can be found in nuts, oils and B. Cardiorespiratory Fitness
avocado.
C. Anaerobic Exercise
A. Saturated Fats
D. Flexibility
B. Unsaturated Fats
190. A major benefit of aerobic exercise is that
C. Trans Fats
it
D. None of these
A. does not make your lungs work hard.
185. In the FITT principle, what does the I B. is usually done in groups.
stand for?
C. works your heart.
A. Intelligence D. uses short bursts of energy.
B. Imitate
191. What are some characteristics of fad
C. Invigorate diets-
D. Intensity A. Focuses on one FOOD GROUP
186. How many players are allowed in each B. Doesn’t encourage PHYSICAL ACTIV-
team of a basketball match? ITY
A. 15 C. Promises drastic RESULTS
B. 10 D. ALL of the ABOVE
C. 7 192. fats from dairy products, solid vegetable

D. 5 fats, and animal products
A. hypertension
187. What is one benefit of being flexible?
B. saturated fat
A. It helps you lift things safely and have
C. nutrient
better balance.
D. overweight
B. It helps reduce your risk of muscle in-
jury. 193. What is a benefit of meal planning?
C. It gives you more upper body strength. A. Easier to stick to healthier options
B. Potentially save money and waste less
D. It gives you better body composition.

C. Plan ahead for busy schedules/events C. USDA My Plate

D. type
D. All of these are benefits
194. What is the process of taking food in
a healthy snack?
and using it for energy, growth, and good
health? A. chips
A. Allergies B. pop tart
NARAYAN CHANGDER
B. Fitness C. banana
C. Diet D. doughnut
D. Nutrition
200. What are the two MICRONUTRIENTS?
195. What is the recommended macronutrient
range for fats? A. Carbohydrates, Vitamins
A. 45-65% B. Vitamins, Minerals
B. 10-30% C. Proteins, Fats
C. 25-35% D. Fats, Minerals
D. none of above
201. The ability to do activities for more
196. The MyPlate for teens is divided into 5 than a few minutes.
different sections or food groups. Which
A. Endurance
of the following is not included on My-
Plate? B. Flexibility
A. Minerals C. Body Composition
B. Grains D. Strength
C. Vegetables
D. Dairy 202. Which food group does turkey belong
in?
197. These are sugars that are quickly di- A. dairy
gested and provide a BOOST of energy for
the body? These f oods have LOTS of B. fruit
sugar like oranges, milk, cookies, candy. C. vegetables
What are these type sugars named?
D. meat/proteins
A. Simple Carbohydrates
B. Complex Carbohydrates 203. What are the two types of energy used
C. Carbohydrates during prolonged low to moderate physical
activity?
D. Protein
A. starch and glucose
198. an illustration showing how much and
which kinds of foods to eat B. protein and fat
A. time C. carbohydrates and fat
B. diabetes D. fatty acids and amino acids

204. What does the F stand for in the F.I.T.T. C. cardiovascular

principle? D. target heart range

A. functional
210. What is a mental benefit of regular phys-
B. fitness ical activity?
C. frequency A. feel good about yourself
D. formal B. stronger heart and lungs
205. What does FITT stand for? C. can meet new people
A. Frequency, Intensity, Time, Training D. helps prevent heart disease
B. Frequency, Items, Time, Training 211. What happens to your heart during exer-
C. Frequency, Intensity, Time, Type cise?
D. Frequency, Idea, Time, Terrain A. Becomes weaker
B. Increase
206. What is playing within the rules with a
good attitude and with respect to others? C. Decrease
A. Respect D. Bigger
B. Sportsmanship 212. Which component of a healthy, balance
C. Practice diet is responsible for providing energy be-
fore an event?
D. Game Strategy
A. Fats
207. I In FITT stands for B. Proteins
A. intensity C. Carbohydrates
B. icon D. Vitamins
C. iphone
213. Which of the following statements about
D. increase MyPlate is TRUE?
208. is an extreme fear of body far and A. It was designed by the USDA.
gaining weight that leads to a person re- B. It is set up in a way to help us remem-
stricting calories to such a degree that she ber what our meals should look like when
or he is starving the body. we eat.
A. Anorexia nervosa C. It replaces the Food Guide Pyramid,
B. Bulimia nervosa but has the same food groups.
C. Binge eating disorder D. All of the above
D. none of above 214. McDonald’s markets directly to children
in all of the following ways, except:
209. the range your heart rate should be beat-
ing during exercise for maximum cardio- A. Play Place
respiratory endurance B. Happy Meals
A. frequency C. Ronald McDonald
B. saturated fat D. Dollar Menu

215. This nutrient is our body’s preferred en- C. They can make you sick.
ergy source. When choosing foods for this D. none of above
nutrient, one should try to make at least
half of their grains WHOLE. 221. Which do you want the least amount of
A. Carbohydrates in your diet?
B. Proteins A. Protein
C. Fats B. Sugar
NARAYAN CHANGDER
D. Vitamins C. Potassium
216. What is one thing that the fruit group pro- D. Calcium
vides? 222. What are examples of bone-
A. Vitamins for healthy looking Skin strengthening activities?
B. Energy A. jumping rope, running, basketball
C. Calcium B. sit-ups, pull-up, push-ups
D. Milk C. running, jump rope, bicycle riding
217. or more above recommended healthy D. all are correct
weight for your height and body type
223. This nutrient provides lasting energy for
A. obesity the body and provides fiber to help the
B. nutrient body eliminate waste.
C. overweight A. Carbohydrates
D. frequency B. Fats
218. How many minutes should you play or ex- C. Minerals
ercise every day? D. Water
A. 30 minutes
224. Messages from the media
B. 60 minutes
A. have no influence on people’s food
C. 15 minutes choices.
D. 45 minutes B. can always be trusted when if they’re
219. The grain group is a great source of? about food.
A. Dairy C. can have a big influence on people’s

food choices.
B. Carbohydrates
D. should never be listened to when
C. Vitamin C they’re about food.
D. Minerals
225. The least used ingredient is listed
220. Healthy choices in nutrition are important
A. First on the food label
to your health because:
B. It is not listed
A. It is fun.
B. They give you energy for exercise and C. Last on the food label
activity. D. In the middle

226. What is the ability to move quickly and B. Muscular Strength

easily? C. Flexibility

A. Running D. Cardiovascular Endurance
B. Agility
232. Which of the following defines fats?
C. Bouncing
D. Endurance needs to grow and have energy
227. Which of the following helps build and B. Starches and sugars found in food
maintain your bones and muscles, and C. The nutrient group used to build and
helps you manage your weight? repair cells
A. mental activity D. The nutrient group that keeps skin
B. physical activity healthy
C. reading about sports 233. Which nutrient gives you energy?
D. playing video games A. calcium
228. “45 Minutes Total” is an example of a B. fiber
C. carbohydrates
A. Frequency D. none of above
B. Intensity
234. Teen girls need how many cups of fluids
C. Time a day?
D. Type A. 10
229. is the ratio of body fat to lean body B. 9
tissue. C. 8
A. obesity D. 12
B. body composition
235. refers to the amount of force muscles
C. physical fitness exert when they contract. They allow the
D. body mass index (BMI) body to move in a more efficient way and
do more work.
230. Protein and carbohydrates have how A. Cardiorespiratory fitness
many calories per 1g?
B. Muscular strength
A. 3
C. Muscular endurance
B. 4
D. Flexibility
C. 7
D. 8 236. foods are high in nutrition and low in
calories.
231. I am starting a resistance training pro- A. Nutrient dense
gram this week; for each of my exercises
I am going to do 10-15 repetitions. Which B. Empty calorie
fitness component am I working? C. Sugar
A. Muscular Endurance D. Carbs

237. Dietary Guideline 6:Balance to stay D. All of these can be correct

at a healthy weight.
A. Food 243. What nutrient does your body turn to for
energy after carbohydrates are depleted?
B. Calories
A. Protein
C. Fats
B. Fats
D. Sugar
C. Minerals
238. A calorie is a measure of
NARAYAN CHANGDER
D. Water
A. fun
B. energy 244. How much energy you use or how far you
C. weight stretch when you work out in referred to
as
D. height
A. time
239. Which component of a healthy, balance
diet is responsible for aiding digestion? B. frequency
A. Fibre C. intensity
B. Fats D. type
C. Minerals
245. Jerry wants to build up his muscles,
D. Protein which food group intake he should in-
crease?
240. high blood pressure
A. type A. Carbohydrates
B. cholesterol B. Fats
C. intensity C. Proteins
D. hypertension D. vitamins
241. What is the recommended macronutrient 246. an ingredient in food that provides essen-
range for carbohydrates? tial nourishment
A. 45-65%
A. nutrient
B. 10-30%
B. type
C. 25-35%
C. calorie
D. none of above
D. time
242. How much physical activity and exercise
should one be getting on a daily basis? 247. “Soccer Dribbling Cone Drills” is an ex-
A. 60 minutes of physical activity a day ample of a
(AHA) A. Frequency
B. 150 minutes of aerobic exercise a B. Intensity
week (CDC)
C. Time
C. 75 minutes of anaerobic exercise a
week (CDC) D. Type

248. The best way to describe a calorie is that 253. An example of an Aerobic activity is
it is: A. Lifting weights

A. Protein B. Sprinting
B. Water
C. Doing 10 quick push-ups
C. Energy
D. Hiking
D. None of these
254. If you consistently consume more calories
249. Which is an example of a benefit of fit- than you expend, you will:
ness for my MENTAL HEALTH?
A. Gain weight.
A. Stress relief (endorphins make me feel
B. Lose weight.
happier)
B. Social opportunities C. Maintain your weight.
C. Better sleep D. Have more energy.
D. Lower risk of long term diseases 255. related to the heart and blood vessels
250. is an eating disorder in which a per- A. calorie

son’s concerns about weight lead to eating B. diabetes
a large amount of food at one time and
C. cardiovascular
then purging, or trying to get rid of this
food through vomiting. D. cholesterol
A. Anorexia nervosa 256. According to the USDA’s MyPlate, which
B. Bulimia nervosa foods should you eat most?
C. Binge eating disorder A. meat and beans
D. none of above B. fruits and oils
251. The six essential nutrients are: C. grains and vegetables
A. carbohydrates, protein, fiber, vita- D. meat and milk

mins, minerals, water 257. Promotes repairing and rebuilding of
B. protein, water, fat, dairy, fruits, veg- muscle tissue
etables, grains A. Protein
C. carbohydrates, protein, fat, vitamins,
B. vitamins
minerals, water
C. minerals
D. water, fat, protein, dairy, vegetables,
fruits, fiber D. fats
252. Which of the following are foods from the 258. refers to how often you exercise or the
Protein group? number of times you are active per week
A. Fish and seafood A. obesity
B. Chicken B. nutrient
C. Dry beans and peas C. fitness
D. All of the above D. frequency

259. People who are physically fit C. Is the study of diet, what a person
A. lack the energy to do the things they eats, and health
want to do. D. Is the study of working out.
B. tend to live shorter lives.
265. When eating snack you should eat foods
C. tend to have lifestyles that are less that are
healthful.
A. low added sugar, low salt, high in fat
D. have a reserve of energy for the times
B. tasty, high sugar, bigger in meal size
NARAYAN CHANGDER
their bodies need it.
C. low salt, low sugar, tasty
260. Calcium is good for building what part of
your body? D. all are correct
A. Eyes 266. What do we call physical activity done to

B. Joints keep the body fit and healthy?
C. Bones A. Program
D. Hair B. Flexibility
C. Endurance
261. The overstretching of a muscle is a
D. Exercise
A. strain
B. cramp 267. foods and beverages that supply calories
C. bruise but little or no nutrients
D. sprain A. calorie
B. nutrient
262. Stretching
C. osteoporosis
A. is necessary only when you are warm-
ing up. D. empty calorie foods
B. is an important part of both warming 268. My fitness plan includes activities such
up and cooling down. as running, long walks, biking, swimming
C. is necessary only when you are cooling and aerobics classes. It makes sense that
down. I would be trying to improve my
D. is not necessary if you exercise regu- A. Muscular Endurance
larly. B. Flexibility
263. An example of a fitness goal is C. Muscular Strength
A. to challenge others D. Cardiovascular Endurance
B. to think more clearly
269. How are ingredient lists on a food label
C. to know yourself listed?
D. to solve problems A. In order of importance
264. Define NUTRITION B. In order of abundance (how much)
A. Is the study of fitness. C. Real stuff first then chemicals after
B. Is the study of physical activity. D. Randomly

1.19 Food Safety 305
270. What is the most important muscle in the B. The physical desire for food when your
body? body needs it

A. The arm muscles C. None of these are correct
B. The leg muscles D. none of above
C. The heart
275. The first step in creating a fitness plan is
D. Mr. Hendricks’s elbows
271. When playing a sport, the most impor- A. choosing your activities.
tant health consideration is B. measuring your fitness level.
A. wearing the right protective gear. C. identifying your goals.
B. winning the game. D. achieving your goals.
C. being on a good team.
276. A healthy diet includes
D. being the best player on the team.
A. mostly high-fat foods
272. Name the USDA MyPlate five food B. a variety of essential nutrients
groups:
C. only proteins and vitamins
A. protein, dairy, vegetables, grains,
fiber D. no fats
B. protein, dairy, vegetables, grains, 277. All of the following are considered minor
fruits injuries except
C. protein, vegetables, water, grains, A. sprains.
fruits
B. tendonitis.
D. none of above
C. dislocations.
273. Which food group does bread belong in? D. strains.
A. grains
278. The best way to improve flexibility is
B. dairy with
C. fruit A. sprain
D. vegetable B. warm up
274. Appetite is described as ? C. tendon
A. The psychological desire for food D. stretching exercises
1.19 Food Safety

1. FAT TOM is an acronym for: C. FoodTimeAcidityTemperatureOxygen-
Measure
A. FoodAcidityTemperatureTimeOxygen-
Moisture D. FoodAcidityTimeTemperatureMois-
ture
B. FoodAcidityTemperatureTime Oxidize-
Moisture 2. A food intolerance

A. is an allergy C. Cross Contamination

B. leads mostly to diarrhea D. Pathogen
C. is a negative reaction to a food that in- 8. HACCP has procedures.
volves the immune system
A. 6
D. often leads to very uncomfortable
B. 7
symptoms and body reactions
C. 8
3. Which food product date-labeling phrase
NARAYAN CHANGDER
D. 9
always relates to food safety?
A. Best if Used By/Before date 9. What three parts of the nutrition label you
should limit in your diet?
B. Expiration date
A. Saturated fat and trans fat 2. sodium
C. Sell-by date 3. potassium
D. Use-by date B. Unsaturated fat 2. sodium 3. added
4. To properly store foods, refrigerators sugars
should be kept at temperatures at or be- C. Saturated fat and trans fat 2. fiber 3.
low added sugars
A. 41 ◦ D. Saturated fat and trans fat 2. sodium
3. added sugars
B. 51◦
C. 45 ◦ 10. What should you use when sampling
food?
D. 52 ◦
A. Your phalanges
5. control measures are used in food prepara-
B. A clean teaspoon
tion environment in order to
C. The utensil used to stir the food
A. reduce or eliminate food safety haz-
ards D. none of above
B. remove out of date cleaning products 11. An example of a biological hazard is
C. monitor accidents A. Spoiled food due to improper storage
D. maintain staff time keeping B. Fingernails getting into the food
C. Bleach cleaners accidentally sprayed
6. What is the best way to limit the growth
on food
of bacteria in food?
D. Rodent infestation
A. using proper hygiene practices
B. cleaning and sanitizing food 12. IPM is a systematic approachto pest man-
agement, whichcomprises of,
C. using separate plates
A. Building maintenance and exclusion-
D. controlling time and temperature
practices
7. the spread of harmful bacteria from one B. Advice on good housekeeping prac-
source to another tices.
A. Toxin C. Physical control methods
B. Danger Zone D. All of the above

13. What is the Temperature danger zone of 18. Which disease is ‘not’ caused by food-
food? borne illness

A. 41F-135F A. Norovirus
B. 100F-145F B. cyclosporiasis
C. 45F-150F C. Zika virus
D. none of above D. Vibrio infection
14. If a foodservice employee has diarrhea or 19. What does FIFO mean?
vomiting, he or she should A. fat is for ogers
A. call in sick and stay home. B. first in first out
B. tell the manager after beginning work. C. FACS is for One
D. first in FACS ovens
C. only perform nonfood-preparation
tasks 20. You need to reach something on a high
D. wear clean, disposable gloves when shelf. You should:
preparing food. A. Jump up on the countertop to reach it
15. Food may be safely thawed using any of B. Use a step stool
the following methods EXCEPT C. Climb on top of a friend’s shoulder
A. thawing in the refrigerator. D. Jump really high and grab it
B. thawing in the sink with cold water. 21. Between 40 ◦ and 140◦ F is known as the
C. thawing in a microwave.
D. thawing on the counter. A. ”Danger Zone”
B. ”Sweet Spot”
16. Which food items can be displayed in a self-
service area without the use of packaging, C. ”Optimal Food Temperature”
sneeze guards, or a display case to protect D. ”Prime Time”
them from contamination?
A. Bulk deli rolls 22. Wash your hands
B. Nuts in the shell A. after touching your face
C. Sushi-grade ish B. after touching your hair
D. Cooked shrimp C. after using the restroom

D. all choices
17. An example of physical contamination
would be 23. How can you prevent burns?
A. ice crystals on frozen food. A. Crouch when opening the oven
B. bacteria on equipment. B. Turn pan handles to the side
C. a cut on a food handlers finger. C. Use oven gloves
D. a pen top in food. D. All of these

24. The top part of our Food Safety Documen- C. Off of the floor, away from food prod-
tation contains a list of things to check at ucts.
what time of day?
D. On the floor, away from food products.
A. Before production starts
B. After production is complete 30. Pathogens grow well in food that has a
temperature between
C. At the end of the day
A. 0◦ F and 100◦ F
D. When ever there is time
B. 31◦ F and 100◦ F
NARAYAN CHANGDER
25. and sauces can lead to undercooked
C. 55◦ F and 155◦ F
food.
D. 41◦ F and 135◦ F
A. Overthawed meat
B. Half- cooked meat 31. From how many years world food safety
C. Overcooked meat day is been celebrated?
D. Underthawed meat A. 25
B. 46
26. Which of the following are the most com-
mon signs of food allergies: C. 39
A. sore throat and fever D. 52
B. fever and diarrhea
32. Cutting chicken and lettuce on the same
C. rash, vomiting, closing off of the wind- board is safe and ok
pipe, hives, diarrhea
A. Yes
D. fever and vomiting
B. No, Never
27. Bacteria grow fastest between: C. Always
A. 20◦ F. and 120◦ F.
D. Sometimes
B. 40◦ F. and 140◦ F.
C. 60◦ F. and 160◦ F. 33. The best way to prevent spreading mi-
crobes through food is to
D. 80◦ F. and 180◦ F.
A. Thaw frozen foods under refrigeration
28. This term is used to store food at correct
temperature. B. Use good personal hygiene
A. Boil
C. Examine food carefully for mold
B. Chill
D. Scrub all vegetables before use
C. Bake
D. Reheat 34. Steps no 7 in HACCP is
A. hazard analysis
29. After cleaning, mops and brooms must be
stored B. record keeping
A. On the floor, with food products. C. Identify critical control point
B. Off the floor, with food products. D. Establish corrective actions

35. In general, the the food is, the faster B. National Institute of Standards and
it will spoil Technology (NIST)

A. warmer (in the danger zone) C. Bureau of Industry and Security (BIS)
B. cooler (below the danger zone) D. Occupational Safety and Health Admin-
istration (OSHA)
C. hotter (way above the danger zone)
D. none of above 41. How long should you wash your hands for
good hygiene?
36. What kind of environment do bacteria
A. 20 seconds
grow best in?
B. 2 minutes
A. cold and moist
C. 10 seconds
B. very hot and dry
D. 60 seconds
C. warm and moist
42. Should I have all my ingredients ready be-
D. none of above
fore heating oil?
37. A grease fire starts in a pan on the stove A. Always
top. You should immediately:
B. Sometimes
A. Throw water on the fire
C. Never
B. Run out of the room D. none of above
C. Put salt, baking soda or a lid on the fire
43. HACCP stands for
D. Call 911 A. Hazard Analysis Critical Control Posi-

tion
38. How cold should a freezer be? B. Hazard Analysis Condition Control Po-
A. -180◦ C sition
B. -18◦ C C. Hazard Analysis Condition Control
Point
C. -8◦ C
D. Hazard Analysis Critical Control Point
D. none of above
44. Safety rules exist in a kitchen
39. The Dimensions of Food Safety Culture are
Vision& Mission, Consistency, Adaptabil- A. to prevent food poisoning
ity, Hazards & Risk Awareness. The 5th B. to prevent injury
one is? C. to ensure a learning environment
A. People D. to enable a person to become a profes-
B. Property sional chef
C. Company 45. Which type of fire extinguisher is most of-
D. Safety ten found in kitchens?
A. Class B
40. Which of the following agencies does NOT
oversee food industry safety? B. Class D
A. Center for Disease Control and Preven- C. Class K
tion (CDC) D. Class C

46. Who is the first to be contacted by cus- 52. System used by food service industries to
tomers? help identify points in production and pro-
A. Manager cessing where contamination is most likely
to occur
B. Supervisor
A. USDA
C. Keyholder
D. Staff B. FDA
C. HACCP
47. Which is safest - a dull (blunt) knife or a
NARAYAN CHANGDER
sharp knife? D. DEA
A. Sharp
53. Which one of these is NOT a category of
B. Dull food hazard?
C. Either is fine A. Biological
D. none of above
B. Chemical
48. When someone rinses raw fruits and veg- C. Optical
gies, which safety step is being shown?
D. Bacterial
A. Clean
B. Cook 54. leftovers need reheated to this tempera-
C. Chill ture
D. Separate A. 32 F
49. It is the unintended transfer of mi- B. 165 F

croorganisms or harmful substance to C. 180 F
uncontaminated food.
D. none of above
A. Safety and Security
B. Food defense 55. The temperature of chicken is checked to
see if it has met its critical limit of 165 de-
C. Cross Contamination
grees for 15 seconds. This is an example
D. None of the above of which HACCP principle?
50. This occurs when bacteria is transferred A. Verification
from one food or surface to another.
B. Record Keeping
A. cross-walk
C. Monitoring
B. cross-contamination
D. Hazard Analysis
C. cross-container
D. bacteria crossing 56. Danger zone is between what tempera-
ture?
51. step 2 of cleaning and sanitizing?
A. 5-60◦ C
A. allow surface to airdry
B. scrape or remove bits of food B. -5-60◦ C
C. rinse the surface C. -60◦ C-5◦ C
D. wash the surface D. none of above

57. When should you wipe up spills? C. Caused by eating fast food
A. That sounds like a job for my partner D. Sickness caused by carbonated drinks

B. Immediately
63. What is the most popular vine fruit in the
C. Anytime before the end of the lesson US?
D. When I clean my unit towards the end A. kiwi
of the lesson
B. passionfruit
58. Holding time of Klin 365 at compartment
C. blackberries
sink
D. grapes
A. 2 hours
B. 4 hours 64. Which of the following are all high-risk
C. 7 days foods?
D. 3 hours A. soft cheese, dried pasta, poultry and

eggs
59. Why does the law require food premises
B. cooking oil, dried pasta, poultry and
to be well ventilated?
eggs
A. To reduce temperature and risk of con-
C. soft cheese, cooked pasta, poultry and
tamination
eggs
B. To keep the workers cool
D. cooking oil, cooked pasta, poultry and
C. To keep the pests away eggs
D. To avoid slippage
65. Also know as food poisoning.
60. Kitchen chopping boards and work sur-
A. Toxins
faces should be made of:
A. Porous material B. Botulism
B. Wood C. Food-borne Illness

C. Non-porous material D. Sanitation
D. Glass 66. Bones in a fillet are
61. What are the common signs and symptoms A. Bacteria hazard
of foodborne illness? B. Chemical hazard
A. Upset stomach
C. Physical hazard
B. Diarrhea
D. none of above
C. Vomiting
D. All of the above 67. What is the recommended time you should
wash your hands?
62. What is a food-borne illness?
A. 10 seconds
A. Sickness caused by eating food that
B. 20 seconds
contains a harmful substance.
B. Sickness caused by eating healthy C. 30 seconds
foods D. 1 minutes

68. The three categories of food safety haz- C. Slime

ards are biological, physical and D. none of above
A. Thermal
74. To thaw frozen meat, you should:
B. Temporal
A. Defrost it in a tub of warm water
C. Practical
B. Cook it frozen, it’s okay!
D. Chemical
C. Defrost it on a countertop
69. Which government agency established the
NARAYAN CHANGDER
grading system used to set quality stan- D. Defrost it in the refrigerator
dards? 75. Which is an example of cross- contamina-
A. EPA tion?
B. FDA A. Washing your hands before cooking
C. OSHA B. Using separate cutting boards for
D. USDA meats and produce
C. Storing your meats and produce sepa-
70. Which of the following foods does NOT
rately.
need to be stored in the refrigerator?
D. Using the same knife to cut chicken
A. dry beans and peas
and onions (without washing it).
B. dairy products and eggs
C. whole grain products, seeds, and nuts 76. Which one of the following is the best way
to chill hot food for storage
D. baked products with fruit fillings A. By use of a blast chiller

B. Leave food on a cooling rack
71. What is the first step in developing a
HACCP plan? C. Leave food by an open window
A. Identify corrective actions D. Put food immediately on top shelf of a
fridge
B. Conduct a hazard analysis
C. Establish monitoring procedures 77. USDA is responsible for regulating and in-
specting
D. Determine critical control points
A. MeatsPoultryEggs
72. Government Agency charged with main-
taining health and safety of agricultural B. EggsPoultryBeans
products C. EggsMilkMeats
A. USDA D. None of the above
B. FDA
78. What temperature should the freezer be
C. HACCP kept at?
D. DEA A. 30◦ F or below
73. What is SD11a? B. 20◦ F or below
A. Ratbite C. 0◦ F or below
B. Hard Plastic D. -30◦ F or below

79. Which of the following is correct on proper 84. Final cooked temperature of Chickenjoy
food storage order? gravy

A. Ready to use - Raw whole meat - Raw A. 205F
Poultry B. 206F
B. Ready to use - Raw Poultry - Raw C. 208F
Seafood
D. none of above
C. Ready to use - Raw whole meat - Raw
food 85. Which one of these is not a high risk food?
D. Ready to use - Raw poultry - Raw A. Raw chicken

ground meat B. Egg sandwich
C. Weetbix
80. What is the purpose of a food safety man-
agement system? D. none of above
A. Ensure food safety 86. How long must food not remain in the dan-
ger zone?
B. To prevent foodborne illness and con-
trol hazards A. Longer than 1 hour
C. Establish control limits B. Longer than 30 minutes
D. Health Risk C. Longer than 2 hours

D. Less than 1 hour
81. How can you check that chicken is cooked
through? 87. The following is true about bacteria
A. Use a temperature probe A. It multiplies at warm temperatures

B. Freezing temperatures kills bacteria
B. Just eat it and guess
C. All bacteria cause illness
C. Press the chicken with your finger
D. It needs air to survive
D. none of above
88. Saucepans and frying pans should be
82. Foodborne illness or food poisoning is of- placed on the stove top with the handles
ten related to facing:
A. mishandling food A. Inward
B. handling food carefully B. Any which way. It doesn’t matter!
C. cleaning food too much C. Toward the person cooking
D. shopping in unsanitary supermarkets D. Over a burner
89. The temperature danger zone is the tem-

83. a disease producing agent
perature range between
A. Pathogen A. 50-60 ◦ C
B. Toxin B. 5-60 ◦ C
C. Bacteria C. 25-35 ◦ C
D. Organism D. 10- 60 ◦ C

90. Click the first aide appropriate for electric 95. A is an illness transported to people
shock. by food.
A. Apply pressure, go to sink, friend tells A. Foodborne Illness
teacher B. Contamination
B. Run under cold tap C. Pathogen
C. Teacher/adult cuts power and admin- D. Microorgansim
isters first aide
96. Using a stepladder in the kitchen will help
NARAYAN CHANGDER
D. none of above prevent which?
91. What are pathogens? A. Burns
A. Microorganisms that cause illness B. Falls
B. Harmful things present in food, making C. Cuts
it unsafe to eat D. None of the above
C. Diseases that spread from one surface 97. What is the best way to clean your
or food to another hands?
D. Chemicals found in air, soil, plants, wa- A. Cold water liquid soap, paper towel
ter, and some food
B. Hot water, liquid soap, cotton towel
92. Wash dishes with water. C. Hot water, bar of soap, paper towel
A. Cold D. Hot water, liquid soap, paper towel
B. Hot 98. What temperature should you hold hot
C. Hot, soapy foods?
D. Luke warm, soapy A. 135 degrees F or higher

B. 135 degrees F or less
93. The general objective of food safety man-
C. 145 degree F or higher
agement system is to
D. None of the below
A. produce quality food to consumers
B. increase the profit of the company 99. Taking necessary precautions to keep bac-
teria down to as small a number as possi-
C. create safety awareness among the ble.
public
A. Sanitation
D. protect the public against food related
B. Toxins
hazards
C. Botulism
94. Which of the following are common D. Food-borne Illness
sources of cross-contamination of bacte-
ria? 100. If held food drops below 135 degrees F,
what should you do?
A. wooden cutting boards
A. Reheat to 135 degrees F for one
B. stainless steel knives
minute
C. ceramic serving bowls B. Reheat to 145 degrees F for 30 sec-
D. crystal water glasses onds

C. Reheat to 140 degrees F for 5 minutes 106. What temperature does bacteria grow
best at?

D. Reheat to 165 degrees F for 15 sec- A. 40-140*F
onds B. 10-20*F
101. Determining if the HACCP plan is working C. 160-212*F
as intended D. Bacteria grow best at any temperature
A. Verification
107. What must food handler’s do after touch-
B. Critical Limits ing their face, hair or body?
C. Hazard Analysis A. Tell the teacher
D. Record keeping and documentation B. Continue cooking
102. Some food borne illnesses are not caused C. Wash their hands
by the bacteria themselves but by the poi- D. Clean the stovetop
sons, or that the bacteria produce
108. Which of the following is the last HACCP
A. contaminants principle?
B. toxins A. Establish critical limits
C. protozoa B. Identify corrective actions
D. perifigans C. Establish procedures for record keep-
ing and documentation
103. Foods may be safely thawed using any of
the following method EXCEPT D. Establish monitoring procedures
A. thawing in the refrigerator 109. Reviewing that logs and records to make
B. thawing in sink with cold water sure the HACCP plan is working. Is an ex-
ample of what principle?
C. thawing the microwave
A. Monitoring
D. thawing on the counter
B. Management Control
104. When should you wash your hands when C. Verification
preparing food?
D. Hazard Analysis
A. After handling raw meats
B. After handling raw eggs 110. Spoil or decay
A. Toxic
C. Before preparing salad
B. Perishable
D. All of the above
C. Expiration Date
105. The “bad” bacteria that cause foodborne
D. Danger Zone
illness are called:
A. electrons 111. Under managing risk for Cold items, it is
already considered HIGH RISK or CRITICAL
B. fungi if temperature of cold products is at/ more
C. microorganisms than or equal to F
D. pathogens A. 59.9

B. 60 117. Food spoilage is caused by

C. 40.1 A. Microorganisms
D. 40-140 B. Food Additives
C. Contaminates
112. If you spill something on the ground,
what should you do? D. Unsanitary Conditions
A. Leave it, someone else will pick it up 118. Metal shavings are considered which
NARAYAN CHANGDER
B. Pretend it didn’t happen type of contaminant
C. Tell the teacher and get them to clean A. Chemical

it up B. Physical
D. Wipe it up immediately C. Biological
D. none of above
113. Always wash separately.
A. Knives 119. How many keys to Food Safety are
there?
B. Spoons
A. 5
C. Forks
B. 1
D. Spatulas
C. 27
114. How hot should reheated food be? D. 9
A. 83◦ C
120. Which one is not a safe way to defrost
B. 90◦ C meat?
C. 60◦ C A. In the microwave
D. none of above B. In the refrigerator
C. In hot water
115. Why shouldn’t you thaw raw meant on
the bench? D. In cold water
A. Flies could lay eggs on it 121. Which is a biological hazards?
B. Pets can climb up and contaminate it A. Cleaners
C. Bacteria could spread and contami- B. Glass
nate other equipment C. Bones
D. All of the above D. pathogens
116. The spread of pathogens from one sur- 122. Which of the following may prevent food
face or food to another. contamination?
A. Cross contamination A. Long Storage
B. Foodborne illness B. Clean Utensils
C. Contamination C. Warm Temperatures
D. none of above D. Recycled Wrapping

123. Which kitchen is the fire extinguisher in? C. 100◦ F - 140◦ F

A. 1 D. 140◦ F - 212◦ F

B. 2
129. What colour chopping board should you
C. 3 use for cooked meats?
D. 4 A. White
124. What are the most common food hazards B. Red
found in a catering operations
C. Yellow
A. Microbiological, chemical, physical
D. Brown
B. Chemical, moulds, physical
C. Chemical, Physical, viral 130. What are the Four Steps to Food Safety?
D. Microbiological, physical, moulds A. Keep food raw, chill, clean

B. Keep dirty, separate, don’t cook, chill
125. What is the first step in creating a HACCP
Plan? C. Clean, cook, chill, keep all foods to-
gether
A. Establish critical limits
B. Establish corrective actions D. Clean, separate, cook, chill
C. Conduct a hazardous analysis 131. Which of the following is a major issue

D. Verify that system is working correctly regarding food safety?
A. bacterial contamination
126. What is a food borne illness
B. genetic engineering
A. Illness caused by eating contaminated
food C. irradiation of food
B. Illness caused by food cooked too D. all of the above
much
C. Illness caused by chemicals in the food 132. Which is NOT one of the three common
types of chemical sanitizers?
D. none of above A. soap

B. Chlorine
127. When should food handlers who wear
gloves wash their hands? C. Iodine
A. After putting on the gloves D. Quaternary ammonium compounds
B. Before taking off the gloves
133. In which direction should you cut?
C. Before putting on the gloves
A. Away from you
D. After applying a hand antiseptic
B. It doesn’t matter as long as you are
128. What is the “danger zone” of food tem- careful
perature? C. Towards your neighbour
A. 0◦ F - 40◦ F D. It doesn’t matter as long as your knife
B. 40◦ F - 140◦ F is sharp

134. What would you find on the GRAS list? 140. How long should you scrub your hands
A. Foods the FDA classifies as safe for to insure they are clean?
A. 20-30 seconds
B. Generally respected food retailers
B. 40- 50 seconds
C. Foods the FDA considers safe if radi-
ated. C. one minute
D. Foods that have been recalled. D. two minutes
141. Chilled food must be stored at what tem-
NARAYAN CHANGDER
135. Who should perform health inspections?
perature?
A. OSHA compliance officers
A. 5◦ C
B. Management
B. 10◦ C
C. Employees
C. 8◦ C
D. An objective third party D. none of above
136. Bacteria, viruses and moulds are all: 142. Who needs to be in the HACCP Team
A. Pathogens A. Quality Department
B. Toxins B. No Body it is a document that is gener-
C. Micro-organisms ated by Head Office
D. Parasites C. A selection of managers, supervi-
sors and operators from different depart-
137. Food-born illness is: ments?
A. an illness caused from not eating D. none of above
enough
143. What are ALL the conditions of growth
B. an eating disorder required for bacteria grow?
C. an illness caused by contaminated A. Low acidity, oxygen, high tempera-
food tures, dryness and food
D. When you have a food baby B. Food, proper acidity, time, proper tem-
perature, oxygen and moisture
138. If food tastes OK, is it safe to eat?
C. Food, moisture, acidic conditions and
A. Yes oxygen
B. No D. Oxygen, temperature, time and mois-
C. Maybe ture
D. none of above 144. The definition of a Hazard in HACCP is?
A. Something on our site that may cause
139. What is the standard clearance of
you to trip over
drainage hose to drain funnel
B. Something in our products that has the
A. 1 inch
potential to cause an adverse health af-
B. 3 inches fect
C. 2 inches C. Something to do with Health & Safety

145. Using the same cutting board and knife 150. If food becomes “contaminated” what
for both chicken and vegetables is an ex- does this mean?
ample of

A. It has a harmful substance but it is still
A. Food poisoning safe to eat.
B. Cross contamination B. It has a harmful substance but is no
C. Danger zone changes will be made to the food.
D. Good kitchen practice C. It has a harmful substance and is no
longer safe to eat.
146. What is the most important way to pre-
vent a foodborne illness from viruses? D. none of above
A. Control time and temperature.
151. How many times must we complete a
B. Prevent cross-contamination. temperature check for our display case?
C. Practice good personal hygiene. A. 1
D. Practice good cleaning and sanitizing.
B. 2
147. The MAIN purpose of nutrition labels on C. 3
food products is to
D. 4
A. market the company’s product
B. provide the consumer with information 152. Packages often contain more than one
for choosing healthy foods serving. If you eat the whole package,
C. complete the packaging of the product you end up eating
A. more nutrients
D. none of above B. more calories
148. Which one of the following is the most ef- C. more calories and nutrients
fective way for a food handler to prevent
cross-contamination? D. the same amount of calories
A. Wash daily 153. Menu disclaimers are required for which

B. Change your apron every other day of the following?
C. Wear food gloves A. Fried foods
D. Washing or having a bath every day B. “Cooked to order” meat and eggs
will prevent food contamination
C. Foods high in fat
149. Which of the following is the most impor-
D. Imported fruits and vegetables
tant reason to control pests in a food busi-
ness?
154. temperature for buffet tables
A. They frighten staff
A. 140 F
B. They create a bad impression to audi-
tors B. 125 F
C. They increase cleaning time C. 180 F
D. They can spread disease D. none of above

155. If you are preparing food and the knife C. mold

drops, what will you do? D. none of above
A. Try to catch it
161. Which of the following is NOT something
B. Scream and panic
the Occupational Safety and Health Admin-
C. Let it fall istration provides?
D. Pick it up and continue using it. A. Education
156. Heating food to temperatures of kills
NARAYAN CHANGDER
B. Assistance
most harmful bacteria
C. Equipment
A. 130-165 degrees farenheit
D. Training
B. 140-182 degrees farenheit
C. 150-195 degrees farenheit 162. What is the correct order for handwash-
ing?
D. 160-212 degrees farenheit
A. wet hands and arms, scrub them, ap-
157. Why should you separate your raw ply soap, rinse, dry
meats from your produce?
B. dry, rinse, scrub, apply soap, wet
A. So it’s easier to find in your grocery hands
bag
C. wet hands and arms, apply soap,
B. To avoid cross-contamination scrub, rinse, dry
C. To stay out of the “danger zone” D. rinse hands and arms, apply soap, dry
D. none of above
163. How long should you wash your hands?
158. What is the worst danger of canned
A. 1 minute
food?
A. bacteria B. 20 minutes
B. salmonella C. 20 seconds
C. botulism D. 10 seconds
D. fungi 164. The external factors that affect the qual-
ity of food are all below EXCEPT
159. Cross contamination is
A. When you don’t cook food properly A. Colour
B. When bacteria is transferred from one B. Texture

food to another C. Nutritious
C. When someone gets really angry in the D. Shape
kitchen
D. Not really worth worrying about 165. What is SD7
A. Flies
160. bacteria from one food is transferred to
another B. Worms
A. cross contamination C. Rat Bites
B. botulism D. Cockroach

166. Where is the best place to cough or 171. What is the temperature “danger
sneeze? zone”?

A. On the food. A. 0-100 degrees
B. In your sleeve. B. 32-165 degrees
C. Away from the food. C. 40-100 degrees
D. none of above D. 40-140 degrees

172. Which term describes keeping food pro-
167. The four types of pathogens that can con- duction safe from accidental contamina-
taminate food and cause food borne illness tion?
are
A. food safety
A. bacteria, fungi, germs, virus
B. food security
B. fungi, parasites, bacteria, virus
C. biosecurity
C. biological, physical, chemical, bacte- D. none of above
rial
D. fungus, bacteria, virus, and contamina- 173. When using knives, you should always
tion cut
A. towards yourself
168. How long will food stored constantly at B. away from your body
0◦ F remain safe?
C. either
A. 1 to 2 years
D. neither
B. 5 years
174. Click the three things you must wear
C. Indefinitely while cooking.
D. none of above A. Gloves, apron, hairnet
169. A HACCP Plan is a B. Long sleeved shirt, apron, gloves
A. Plan to help prevent foodborne ill- C. Covered shoes, hairband, apron
nesses D. Leather shoes, hairnet, apron
B. Plan to help identify food risks in your 175. Always cut/chop food on a
operation
A. Chair
C. Plan to help control food operations in B. Stove top
a way that keeps food safe
C. Counter
D. All of the above
D. Cutting board
170. Which is more safe:dull knife or sharp 176. The following are examples of potentially
knife? hazardous foods:
A. sharp A. Milk and milk products
B. dull B. Poultry and fish
C. either is fine C. Salad dressings
D. none of above D. All of the above

177. is a state wherein the number of harm- 183. Which of the following is NOT a possible
fulmicroorganisms on a clean surface is re- result of a failed health inspection?
duced to a safe level. A. Closure of the establishment
A. CLEAN B. Exclusion from the food industry
B. CLEANING C. Fines
C. SANITIZING D. Damage to reputation
D. SANITIZED
184. Complete the statement about prevent-
NARAYAN CHANGDER
178. What food safety step should you take ing contamination:”Keeping food ‘ ‘ at
to reduce cross-contamination? all times”
A. Clean A. open
B. Separate B. covered
C. Cook C. clean
D. Chill D. none of above
179. If you have an open wound on your hand, 185. Lifting a lid away from your face (like a
you should when handling foods shield) can help prevent a ?
A. Use hand sanitizer A. Cut
B. Continue cooking B. Burn/Scald

C. Fall
C. Cover it up
D. Shock
D. none of above
186. How long must Food Safety Documenta-
180. Freezer temperature should be?
tion be kept for after final entry?
A. -18◦ C
A. 3 years
B. -12◦ C B. 4 years
C. 18◦ C C. 6 months
D. 12◦ C D. 1 year
181. What temperature should a refrigerator 187. What are 3 thing that make a food un-
be? healthy?
A. 45 degrees A. Sugar
B. 20 degrees B. Salt
C. 60 degrees C. Fat
D. 40 degrees D. all the answers
182. Cold foods must be eaten within 188. What is the maximum amount of time
hours if the temp rises above 70* you leave food out at room temperature?
A. 2 hours A. 30 minutes
B. 4 hours B. 45 minutes
C. 6 hours C. 1 1/2 hours
D. 8 hours D. 2 hours

189. What colour chopping board should you C. Handling practices that cause contam-
use for bread and dairy foods? ination of food
D. Too many people working with a food

A. White
B. Red 195. What are the basic steps for cleaning
C. Yellow food equipment and utensils effectively at
home?
D. Brown
A. scraping, cleaning and rinsing
190. What does an operation that wants to B. scraping, cleaning, and wiping
smoke food as a method of preservation
need to have before processing food this C. scraping, cleaning, rinsing and air dry-
way? ing
A. Food safety certificate D. scraping and cleaning
B. Crisis-management plan 196. The deli serves cold sandwiches in a self-

serve display. Which step in the flow of
C. Master cleaning schedule
food would be a critical control point?
D. Variance from the local regulatory au-
A. Storage
thority.
B. Cooling
191. Critical number/sighting for SD1? C. Cooking
A. 11 and above D. Reheating
B. 1 sighting only
197. The danger zone refers to temperatures
C. 7 and above of
D. none of above A. 30 degrees - 100 degrees F
192. What is the most important part of per- B. 41 degrees - 135 degrees F
sonal hygiene? C. 20 degrees - 90 degrees F
A. Hand washing D. 35 degrees - 180 degrees F
B. Bathing 198. The correct food safety internal tempera-
C. Clean uniform ture for poultry is:
D. Hair restraints A. 145◦ F
B. 155◦ F
193. Which one of the following is the first
stage of the HACCP monitoring processs C. 165◦ F
A. Access the risk D. none of above
B. Record the outcome 199. ’Can take 24 -48 hours to thawing food’.
Which of the following is best to describe
C. Set an action plan
the statement?
D. Review an action plan
A. Thawing food by using microwave.
194. Foodborne illness is often caused by B. Thawing food in the cooking process
A. Improperly packaged commercial C. Thawing food in the refrigerator
foods D. Thawing food under cold running wa-
B. Mayonnaise in prepared food items ter

200. Agency responsible for the health and C. to avoid getting into trouble
safety of the US food supply D. to avoid transferring bacteria to food
A. USDA
206. What is the proper steps in food safety?
B. HACCP
A. cook, chill, clean, separate
C. FDA
B. clean, chill, cook, separate
D. DEA
C. separate, clean, cook, chill
NARAYAN CHANGDER
201. On control process - Food and packaging
are kept inches off the floor and D. clean, separate, cook, chill
inch away from the walls.
207. HOW OFTEN MUST YOU CHECK THE TEM-
A. 6/1 PERATURE OF FOOD THAT IS BEING HELD
B. 4/1 WITH TEMPERATURE CONTROL?
C. 3/1 A. At least every 2 hours
D. 8/1 B. At least every 4 hours
C. At least every 6 hours
202. What type of food is mainly affected by
molds? D. At least every 8 hours
A. Meat 208. What are the four key recommendations
B. Cereals for food safety?
C. Fruits A. Clean, wash, cook and chill
D. none of above B. Clean, cook, chill and bake
203. In order to thaw meat you should C. Clean, contain/separate, cook and
chill
A. Place it in the microwave on high tem-
perature D. Clean, contain/separate, chill and
store
B. Place it in a sink full of hot water
C. Place it on the countertop at room tem- 209. Which of the following is the safest way
perature to thaw meat?
D. Place it in the refrigerator on a plate A. On the counter
204. what is the danger zone for food temps? B. In the fridge
A. between 32* - 160* C. In the sink
B. between 35* - 141* D. Next to a heater

C. between 41* - 135* 210. Never keep perishable foods at room
D. between 0 * - 100* temperature any longer than
A. 1 hr
205. which of the following is the main reason
for washing hands after sneezing? B. 2 hrs
A. to avoid personal illness C. 4 hrs
B. to avoid the wastage of food D. 6 hrs

211. During Hand washing, wet hands until 216. Food waste must be disposed of correctly
forearm with clean, warm water at least to:
◦F / ◦ C.

A. Help increase profits
A. 100/37 B. Prevent fire hazards
B. 110/38 C. Prevent contamination
C. 100/38 D. Reduce cleaning costs
D. 100/33 217. Which term describes protection of living
things from biological harm?
212. Which is an example of non-perishable
food? A. food safety
B. food security
A. eggs
C. biosecurity
B. cereal
D. none of above
C. milk
218. The maximum amount of time prepared
D. none of above
food can be left in the danger zone is
213. Ideally, what should the temperature of A. 6 hour
chilled food be on delivery? B. 30 minutes
A. below 5◦ C C. 4 hours
B. -18◦ C D. 1 hour
C. 15◦ C 219. Why is it necessary to control food safety
D. above 63◦ C hazards
A. In order to remove or keep risks to a
214. Best way to wash your hands: safe level
A. cold water, no soap B. To ensure profits are kept at a reason-
B. warm water with soap able level
C. So a risk assessment can be carried
C. cold water with soap
out
D. warm water, soap if you can find it D. To prevent food wastage
215. Which one of the following is the best 220. Hot foods must be eaten within hours
way to check hot food is thoroughly if the temp drops below 135*
cooked or reheated
A. 2 hours
A. Look to see if there is any steam com- B. 4 hours
ing up
C. 6 hours
B. test food temperature with finger
D. 8 hours
C. Use a probe to check the core temper-
ature 221. The Danger Zone is
D. Check thermostat temperature on A. 35 to 135

oven B. 25 to 125

C. 45 to 145 227. Find the attack rate of potato salad if 5

D. 41 to 135 people got sick and 5 people were well.
A. 50%
222. If you are preparing food and the knife
drops, what should you do? B. 30%
A. Try to catch it C. 60%
B. Let it fall D. 80%
NARAYAN CHANGDER
C. Scream and panic
228. In order to prevent cuts:
D. Pick it up and continue to use it
A. Keep knives sharp and choose a knife
223. What are the conditions needed for bac- appropriate for the food to be cut
teria to reproduce?
B. Catch a falling knife so it doesn’t break
A. Air, Water, Heat
B. Food, Warmth, Moisture
C. Store knives in a drawer with other
C. Food, Dirt, Moisture utensils
D. none of above D. Soak a dirty knife in a sudsy sink
224. Food high in sodium and saturated fats
but low in cholesterol is considered 229. Food becomes unsafe if
A. healthy A. Purchased from an unsafe source
B. unhealthy B. Failing to cook properly
C. healthy as long as it has enough fiber C. Holding at the danger temperature
D. healthy as long as it has enough vita- D. All the above
mins
230. A disease carried or transmitted to
225. Which one of the following is the best de-
people by food containing harmful sub-
scription of a food safety hazard
stances.
A. A trailing cable
A. Foodborne illness
B. An electrical fault
B. Pathogens
C. Something that could cause food to go
off C. Sanitation
D. Something that could cause food to be D. none of above
harmful
231. A pan fire can be extinguished by
226. One of the most common food-borne ill-
nesses from undercooked poultry and eggs A. a. dousing it in cooking oil
is: B. b. laying a dishtowel over it
A. Trichanella
C. c. covering the pan with a lid that fits
B. Salmonella tightly
C. Clostridium perfringens D. d transferring the burning material to
D. none of above another pan

232. Minimum store requirement on the num- 238. Bacteria are

ber of thermometers for cooked prod- A. Tiny living things that live on food,
ucts?

plants, animals, and soil.
A. 1 B. Large organisms that live on people.
B. 2 C. BAD!
C. 3 D. Little aliens that live on the moon!
D. 4
239. All bacteria are bad for your body
233. When unplugging an appliance grasp the A. Yes, bacteria are bad
and pull gently
B. No, some bacteria are helpful
A. cord
C. Yes, bacteria are gross!
B. plug D. none of above
C. socket
240. A common contamination on eggs is:
D. handles
A. E. coli
234. Always wash your hands after handling B. Salmonella
A. raw food C. Trichsiosis
B. raw vegetables D. Campylobacter
C. raw meat
241. What is the preferred, safest way to de-
D. none of above frost meat?
235. Maximum holding time of gloves A. place in refrigerator overnight
A. 1 hour B. place in cold water bath
B. 4 hours C. place in hot water bath
C. 3 hours D. microwave
D. none of above 242. Food Defense is:
236. When we purchase our products, we A. The prevention of intentional contami-

must consider the following EXCEPT nation of food
B. The prevention of accidental cross con-
A. Temperature
tamination
B. Quality grade
C. Controlling the temperature of food to
C. Count/quantity prevent growth of bacteria
D. packaging type D. None of these
237. A pest-control program is an example of 243. Raw meats should be kept separate from
a(n) ready to eat foods to prevent what?
A. Workplace safety program A. contamination
B. Food safety program B. bad tasting foods
C. HACCP program C. food borne illnesses
D. Active managerial control program D. pathogens from forming

244. SD4a and SD4b refers to? C. At or below -15C

A. Bugs D. At or below 5C
B. Wood
250. Where can cross-contamination occur in
C. Rats and Rat bites the kitchen?
D. Insect Parts
A. Cutting boards
245. What are Physical food Hazards B. In the Refrigerator
NARAYAN CHANGDER
A. Glass, paper, hair C. Using Utensils
B. Nuts, flour, shellfish D. All of the above
C. Staphylococcus, e-coli, salmonella
D. Bleach, D10, Detergents 251. spoilage in high-oil content foods due to
the breakdown of fats
246. Who are required to use PE Gloves? A. contaminants
A. Assembler, Soda Assembler, DT Win-
B. irradiation
dow 2 Assembler, Dining Service, Dining -
bussing C. rancidity
B. Soda, Assembler, DT Window 2, Dining D. toxins
Bussing
C. Soda Assembler, Assembler, DT Win- 252. store in a cool dark place
dow 2, Dining Service A. milk
D. Production Team B. potatoes
247. Food rich in allows bacteria to grow C. bananas
best
D. none of above
A. starch
B. sugar 253. Bacteria is a micro-organism that causes
food poisoningName 1 other micro-
C. protein organisms that cause food spoilage.
D. fats A. e-coli
248. Spread of harmful bacteria from one food B. Mould
to another:
C. salmonella
A. washing your hands
D. none of above
B. cleaning your kitchen
C. cross-contamination 254. What is the total weight we should use
to check our electronic scales?
D. counter-combination
A. 1kg
249. What temperature must we keep cold
foods at? (Frozen not included) B. 2kg
A. At or below 10C C. 4kg
B. At or below 0C D. 8kg

255. Which of these is a high risk food? B. E. coli

A. Bread C. Staphylococcus aureus

B. Raw chicken D. Clostridium perfringens
C. A can of beans 261. a single celled microorganism that can
D. Butter live independently or feed off another
source
256. It contains all the process requirements
that willenable us to implement the JFC A. Bacteria
Food Safety programand to deliver safe B. Toxin
food to our customers. C. Pathogen
A. MSDS D. Stealth Microbe
B. Food Safety Guide
262. Which is not considered part of a record-
C. Food Safety ROS keeping system?
D. FSC Checklist A. flow charts
257. One bacteria found in fresh shell eggs is B. menus
A. Salmonella C. food temperature readings
B. Clostridium botulinum D. policy and procedure manuals
C. Clostridium perfringens 263. Foodborne illness is
D. Staphylococcus aureus A. an illness caused from not eating
enough
258. Wash your hands for at least sec-
onds. B. an eating disorder
A. 20 C. an illness caused by contaminated
food
B. 10
D. When you have a food baby
C. 2
D. none of above 264. The main reason that spills should be
cleaned up immediately is because:
259. why does ground meat contain more po- A. Spills are harder to clean the longer
tential harmful bacteria? they sit
A. it was touched more in processing B. Somebody could slip and fall
B. the surface is the most dirty C. They look messy
C. the temperatures it was processed D. They make the kitchen smell funny
were too high
D. the bacteria was mixed into the meat 265. Before handling any food, what is the
during processing first thing a person should do?
A. Clean the cutting board
260. Which one of the following bacteria is
commonly associated with raw poultry or B. Sharpen the knife
eggs? C. Call friends over
A. Salmonella D. Wash your hands

266. What is the cut-in temperature of grid- 271. Which of the following are responsible
dle? for keeping health inspection records?
A. 365-370F A. The FDA
B. 375F B. OSHA
C. 370-375F C. Individual business owners
D. none of above D. Local health departments
267. is General Requirements For The Com- 272. Glass from a broken lightbulb is an exam-
NARAYAN CHANGDER
petence Of Testing And Calibration Labora- ple of which type of contaminant?
tories A. Physical
A. CODEX ALIMENTARIUS B. Chemical
B. ISO 14000 C. Biological
C. ISO 9000 D. Environmental
D. ISO/IEC 17025 273. What song do you have to sing when
268. What is a contaminant? washing your hand?
A. A disease that is caused by eating con- A. Jingle bells
taminated food B. Young, Wild and Free
B. A substance in food that does not be- C. Happy birthday
long in food and can cause death or illness D. none of above
274. Which one of the following is an example
C. Food that contains contaminants
of a biological hazard
D. none of above
A. Mould
269. How long should you scrub your hands B. Packaging
with soap and water to effectively remove C. Meat Gristle
bacteria?
D. Machinery parts
A. 10 seconds
B. 20 seconds 275. Which of the following is the highest tem-
perature at which freezer storage should
C. 30 seconds be kept?
D. 2 minutes A. 32◦ F (0◦ C)
270. What do we mean by the “temperature B. 20◦ F (-7◦ C)
danger zone”? C. 0◦ F (-18◦ C)
A. It is the temperature that you can burn D. -20◦ F (-29◦ C)
food.
276. Q5. What are the temperatures that
B. It is the temperature that can cause
form the danger zone for food safety?
food to spoil if left out too long.
A. 0 to 60 degrees
C. It is the temperature you can burn
yourself. B. 60 degrees to 100 degrees
D. It is the temperature that can cause C. Between 5 degrees and 63 degrees
freezer burn. D. Under 5 degrees

277. Which type of hazard can make food un- B. 9

safe? C. 12

A. Biological
D. 17
B. Chemical
283. Calibration of a thermometer means chef
C. Physical
is
D. All three are hazards
A. record temperature in book
278. When cooked to a safe temperature, the B. adjust temperature to zero celcius
yolk of an egg will be:
C. repair the thermometer
A. hard
D. doing nothing
B. soft
C. runny 284. When storing food, where should the
food with the earliest use-by-dates be
D. see through
stored?
279. When uncovering a pan, to avoid burns A. Below food with later use-by dates
from escaping steam, you should
B. Behnind food with later use-by dates
A. lift the cover straight up
C. In front of food with later use-by dates
B. lift the near edge of the cover first
C. lift the far edge of the cover first D. Alongside food with later use-by dates
D. tip the pan to one side, then remove
the lid 285. Which of the following is NOT something
which may be included in the walkthrough
280. What temperature should you set your portion of a workplace safety inspection?
refrigerator to?
A. Consultation with employees
A. 50 ◦ F or lower
B. Collection of food samples
B. 0◦ F or lower
C. Measurement of noise levels
C. 40 ◦ F or lower
D. Examination of records
D. 20 ◦ F or lower
286. Poisons found in harmful bacterial
281. An example of cross contamination is
A. Bacteria
A. Using the same cutting board and knife
for raw foods and cooked foods B. Toxin
B. Not washing hands before preparing C. Pathogen
food D. Microbe
C. Storing cooked foods with raw foods
287. Always and knives separately.
D. all these answers
A. Sharpen and play with
282. How many is the recommended quanti-
B. Wash and store
ties of Advion to be installed for stores
under SD7 critical? C. Shine and sharpen
A. 6 D. Handle and cut

288. Biological contamination can be said to D. All of these

have occurred when the food:
A. Looks and tastes different 294. How long should you leave food out to
cool down for?
B. Contains micro-organisms that are
harmful to health A. 15 minutes
C. Has been heated or chilled to quickly B. 30 minutes
D. Has developed a different smell C. 60 minutes
NARAYAN CHANGDER
289. How many countries celebrate world D. none of above
food saftey day?
A. 150 295. Standard operating temperature of Walk
in Freezer?
B. 140
A. 0+/-10F
C. 185
D. 156 B. 2-4C
C. 35-40F
290. Cross-contaminate can occur from
getting on fresh vegetables. D. none of above
A. Cooked meat
296. What temperature should perishable
B. Cheese food be stored at.
C. Raw meat
A. -18oc
D. Milk
B. 63oc
291. Food should not be left in the danger zone
C. 0-5oc
for longer than hours:
A. one D. none of above
B. two 297. Why is it important to wash hands before

C. three handling food?
D. four A. To prevent the transfer of harmful bac-
teria to food about to be cooked
292. When cutting food, your hand stabilizing
the food should be: B. To prevent cross contamination
A. Splayed out C. All of the above
B. Fingertips curled in D. none of above
C. Gripping it like a pencil
D. Held between thumb or forefinger 298. What is the minimum temperature for hot
holding food?
293. Cuts can be prevented by
A. 63◦ C
A. Using sharp knives
B. 65◦ C
B. Using a chopping board
C. 70◦ C
C. Keeping knives out of the washing up
bowl D. 75◦ C

299. What tool should you use to check the in- A. Very hot, wet, calcium-rich and neutral
ternal temperature of meat?

A. A ladle B. Warm, moist, protein-rich, and low
acid
B. A 6-inch half pan
C. Cold, dry, protein-rich, and low acid
C. A digital scale
D. Cold, dry, low in protein, and high acid
D. A meat thermometer
305. What is the last step of active managerial
300. Which of the following is the most widely control?
recognized food safety training program in
the United States? A. Management Oversight
A. HACCP B. Re-evaluation
B. ServSafe® C. Training
C. Safety1st® D. Monitor
D. Food Safety Today 306. how long can food be in the danger zone
before making you ill?
301. One of the main rules to prevent cross-
A. a little less than 30 minutes
contamination is to
B. a little less than 2 hours
A. keep raw foods away from cooked
foods C. a little less than 4 hours
B. store raw foods with cooked foods D. a little less than 6 hours
C. cool down hot foods slowly 307. HACCP Program is:

D. place raw foods on the same surface A. Hazard, Attention, Construction, Cost,
as cooked foods Program
B. A system to identify and evaluate and
302. temperature range where food born or-
control food safety
ganisms are most likely to breed
C. Has 10 Principles to control food cost
A. 140-160 degrees
D. Establishes the quality of a restaurant
B. 20-40 dregrees
operation
C. 150- 175 degrees
308. What is a severe outcome of a foodborne
D. 40-140 degrees illness?
303. Perishable foods need to be in the refrig- A. Diarrhea
erator within B. Death
A. 20 minutes C. Fever
B. 2 hours D. none of above
C. 1 hour
309. What does HACCP stand for?
D. none of above
A. Hazard Analysis and Critical Control
304. Bacteria generally grow well in foods Points
that are B. Hazard And Critical Cooking Point

C. Health Analysis and Critical Control B. Storing item in a proper way

Point C. Using a sharp knife when preparing
D. Hazard And Critical Control Point food
310. All of the following are proper food han- D. none of above
dling and cooking practices for maintaining 315. What temperature should frozen food be
food safety EXCEPT stored at?
A. keeping the kitchen and utensils clean A. Below -18C
NARAYAN CHANGDER
B. Below 5C
B. cutting meat and veggies on the same
cutting board C. Over 60c
C. refrigerating food promptly D. None of these
D. cooking food thoroughly 316. When using a knife you should use a
cutting board that is safely placed on the
311. What should you use to dry off dishes? bench with a wet piece of paper towel un-
A. Wash Cloth der it to keep it stable?
B. Hand towel A. Sometimes
C. Paper Towl B. Always
D. none of above C. Never
D. Often
312. What does Dr. X say is the best way to
avoid cross contamination? 317. Food can be left out for how long in 90
A. prevent the rapid growth of all bacte- degree weather?Otherwise, the food will
ria be spoiled
B. learn the twelve most unwanted bacte- A. 2 hours
ria B. 3 hours
C. wash away bacteria with hot, soapy C. 1/2 hour
water
D. 1 hour
D. study bacteria under an electron mi-
croscope 318. a tool for managers to organize all main-
tenance tasksin the store.
313. The key elements in ISO 2200 Food
A. MCS
Safety Management System are below EX-
CEPT B. PM Schedule/Calendar
A. Interactive communication C. PCS
B. HACCP principle D. PM Checklist
C. Prerequisite program 319. Cook food to the proper temperature
D. Food Safety infrastructure A. internal
314. Which of the following will cause acci- B. external

dent? C. surface
A. Running in the kitchen D. all of the above

320. By law you must hold hot food above: 326. What is the safe internal temperature for
a hamburger?
A. 37◦ C

A. 150F
B. 8◦ C
B. 155F
C. 75◦ C
C. 160F
D. 63◦ C
D. 165F
321. The word ‘Sanus’ itself means 327. If you burn yourself, what should you
A. Sound and safety do?
B. Clean and clear A. Run it under cold water
C. Sound and healthy B. Ask someone to help

C. Put a plaster or dressing over it
D. Clean and smooth
D. All of these
322. What are the four Cs?
328. Food can be left out for how long in 90
A. Cook, clean, cross-contamination, and degree weather?
chill
A. 2 hours
B. Cut, clean, cook, chill B. 3 hours
C. Corn, chocolate, chicken, cucumber C. 1/2 hour
D. Cook, clean, cut, chop D. 1 hour
323. What is SD means? 329. Every how often does bacteria multiply?
A. Sanitary Defects A. 20 minutes
B. Sanitation Defects B. 2 minutes

C. 2 houra
C. Santation Defects
D. none of above
D. Sanita Defects
330. Which government agencies oversee the
324. What is the optimum refrigerator storage food supply?
temperature?
A. USDA, FBI, CIA, EPA
A. 30 degrees B. FBI, FDA, CDC, CIA
B. 35 degrees C. USDA, FDA, EPA, CDC
C. 40 degrees D. none of above
D. 45 degrees 331. What is the best precaution for prevent-
ing foodborne illnesses?
325. Sanitizing time of vegetables
A. buy from an approved vendor
A. 2 mins
B. Use the vendor with the best quality
B. 1 min food
C. 5 mins C. handwashing
D. none of above D. having a clean restaurant

332. What term describes fruit that is just past 338. Tick which one is NOT a good property of
its optimum maturity? a cutting board?
A. overripe A. Impervious
B. spoiled B. Durable
C. dropeed C. Smooth
D. fermented D. Grooved
339. Always cut/chop/slice food on a .
NARAYAN CHANGDER
333. Always back long hair.
A. brush A. Chair
B. wash B. Stove top
C. curl C. Counter
D. tie D. Cutting board/ chopping board
334. A small grease fire can be extinguished 340. What temperature should you cook poul-
by covering it with try to?
A. an apron A. 350
B. water B. 180
C. vinegar C. 125
D. baking soda D. none of above
335. All of the following are Microorganisms 341. Where should raw meat be stored in the
that affect food except: refrigerator?
A. Glucose A. On the top shelf of the refrigerator
away from other foods.
B. Bacteria
B. On the bottom shelf of the refrigerator
C. Mold
away from other foods.
D. Yeast
C. Meat does not have to be stored in any
336. Final cooked temperature of Marinated special way in the refrigerator.
Pork D. none of above
A. atleast 160F
342. What’s the first step in hand washing?
B. atleast 165F A. Wet hands
C. atleast 180F B. Clean fingernails
D. atleast 170F C. Apply soap
337. What is the maximum holding time of dis- D. Dry Hands
posable towel (wypall) at breading area
343. The “danger zone” for foods is between
A. 1 hour
A. 4 degrees Celsius and 0 degrees cel-
B. 2 hours sisus
C. 3 hours B. 60 degrees Celsius and 100 degrees
D. 4 hours celsius

C. Below 0 349. is the process (chemical or physical) of re-

movingunwanted substances from any sur-
D. 40 degrees and 140
face

344. Where can food contamination occur? A. CLEANING
A. harvesting B. CLEAN
B. transporting C. SANITIZING
C. cooking/serving D. SANITIZED
D. All of the Above 350. Vinegar, lemon juice, and baking soda
345. Which of these is a low risk food? A. should be stored away from sources of
heat
A. Cooked Beef
B. should be stored in cool, dark places
B. Cooked Rice
C. are poisonous if mixed
C. Gravy
D. are examples of safe substitutes for
D. Bread hazardous chemical cleaner
346. These are cleaning agents that are gener- 351. The most important reason to control
ally used to remove heavy accumulations food safety hazards is to
of soil that are difficult to remove. These
products must be carefully used to avoid A. Keep customers happy
damage to the surface being cleaned. B. increase profits
A. Detergents C. Protect customers from food poison-
B. Solvent Cleaner ing
C. Acid Cleaners D. Keep food safer for longer
D. Abrasives 352. In the Temperature Danger Zone,
347. Keeping HACCP plan document A. Bacteria are most likely to be killed
A. Hazard Analysis B. Acid and salt begin to attack bacteria
B. Critical Limits C. Conditions are least favorable for bac-

terial growth
C. Critical Control Points
D. Conditions are most favorable for bac-
D. Record keeping and Documentation terial growth
348. High-risk foods that are easily contami- 353. At what maximum internal temperature
nated are should cold TCS food be held?
A. dried, uncooked rice and pasta A. 0*F (-17*C)
B. flour and powdered milk B. 32*F (0*C)
C. fish, oysters and sushi C. 41*F (5*C)
D. chocolate bars D. 60*F (16*C)

354. How many steps are involved in making B. Use the largest blade he can find
a HACCP plan? C. Use a blade which is not very sharp
A. 5
D. Curl his fingers on his non-knife hand
B. 6
360. What is the definition of Food Safety?
C. 7
D. 8 A. Keeping food safe to eat by following
proper food handling and cooking prac-
NARAYAN CHANGDER
355. A food safety management system is tices.
used to B. The science of maintaining a clean and
A. Check the delivery of new food germ free environment.
B. ensure food is safe to eat C. Serving only healthy foods.
C. manage the work rota for cleaning D. none of above
staff
361. As a food handler, you must
D. log the cost of cleaning supplies
A. wear unclean uniform
356. Foods should not sit out for longer than
B. not trim your hair
A. 2 hours C. not trim your fingernails
B. 30 min D. not wearing jewelry during production

C. 1 hour 362. Raw foods should not be left out for more
D. 1 day than
A. 1 hour
357. At what minimum temperature should
hot TCS food be held? B. 2 hours
A. 115*F (46*C) C. 3 hours
B. 125*F (52*C) D. 4 hours
C. 135*F (57*C)
363. If you are using a saucepan which way
D. 145*F (63*C) should the handle be facing?
358. Which one is the “danger zone” temper- A. Inwards
atures? B. Over another hotplate that is on
A. 3-130 F C. Over the edge of the stove
B. 40-140 F D. Depends on if you are right or left
C. 50-150 F handed
D. 60-160 F
364. Which will you use to wash dishes?
359. Daniel is cutting vegetables for a stew. A. Hot water
Which of the following should he do to pre-
B. warm water
vent cutting himself?
A. Cut the vegetables by moving the knife C. cool water
toward his body D. none of above

365. What can food & beverage industry em- 370. Which term describes keeping food pro-
ployees do to prevent food contamina- duction safe from intentional contamina-
tion? tion?

A. Stay home when sick A. food safety
B. Keep fingernails short & hair re- B. food security
strained C. biosecurity
C. Wash hands properly & frequently D. none of above
D. All of these are correct
371. infected with bacteria
366. How long should we scrub our hands A. perishable
for?
B. raw
A. 10 seconds
C. contamination
B. 15 seconds D. none of above
C. 20 seconds
372. What is the physical contamination of
D. 25 seconds food?
367. What temperature should your fridge A. When harmful bacteria spread from
be? one food to another.
A. -18oC B. When a physical object enters food at
some stage of the production or prepara-
B. 5oC
tion process.
C. 63oC
C. When food comes into contact with
D. 75oC toxic chemicals.
368. things you need to do before preparing D. none of above

food 373. What is are involved in Food Safety
A. Empty the trash use hand sanitizer put A. Guard
on jewelry
B. Managers
B. Wash hands, tie hair back, clean uten-
sils and work space C. Crew
D. All of the above
C. Eat a snack use hand sanitizerput on
nail polish 374. How many days can you keep fresh meat
D. Wash your hand in cold water without in the refrigerator?
soap, wipe handson a dish towel A. 2-3 days
369. How many times can you reheat any food B. 10 days
leftovers? C. 30 days
A. Once D. none of above
B. Twice
375. Jessica found a hair in her food. This is
C. As many as you can an example of a contaminant.
D. Not sure A. Biological

B. Chemical 381. ways to build food safety management

C. Physical systems are?
D. Emotional A. Active managerial control & HACCP

B. Food safety management & HACCP
376. Which of the following strategies does
NOT prevent burns? C. Specification & Safety programs
A. Use a dry potholder D. None of these
NARAYAN CHANGDER
B. Use water to put out a grease fire 382. When a fire starts in a pan on top of the
C. Point pot handles inward range, you should first turn off the heat,
and put out the fire by using any of the
D. Pull the oven rack out following methods EXCEPT
377. What government agency ensures A. pour flour on the flames
slaughter plants meet requirements? B. pour baking soda on the flames
A. FDA C. pour water on the flames
B. HACCP
D. put a cover on the pan
C. EPA
383. Perishable foods should not be allowed
D. FSIS
to stand at room temperature for more
378. ServSafe®is administered by which of than:
the following organizations? A. 1 hour
A. The National Restaurant Association B. 2 hours
B. The Society for Foodservice Manage- C. 4 hours
ment
D. 8 hours
C. The Food Institute
384. What happens to bacteria when they are
D. The Partnership for Food Safety Educa-
cooled to below 5c?
tion
A. Bacteria is dormant - grows slowly or
379. Calibrated Temperature of thermometer not at all
A. 30-32F B. Bacteria dies
B. 35-40F C. Bacteria is in a deep sleep
C. 30-34F D. Bacteria is active so multiplying fast
D. none of above
385. Which part of the plate should a food
380. When taking a hot dish out of the oven handler avoid touching when serving cus-
or microwave you should use: tomers?
A. Towel A. Bottom
B. nothing B. Edge
C. An oven mitt C. Top
D. none of above D. Side

386. How many times should you run silver- C. CleaningCookingChemicalsCooling

ware through the dish machine? D. Cross -ContaminationChoppingCheckingCoolin

A. Once
392. At what temperature is food thoroughly
B. Twice cooked?
C. Three times A. -18oC
D. Four times B. 5oC
387. What is the temperature range between C. 63oC
5-63◦ c known as? D. 75oC
A. The highway code
393. Final cooked temperature of dark meat
B. The danger zone
A. at least 170F
C. The hygiene rating
B. at least 180F
D. The safety zone
C. at least 160F
388. Jewelry could be what type of hazard? D. none of above
A. Biological 394. What is the danger of eating raw eggs?
B. Physical A. E.Coli
C. Chemical B. parasites
D. none of above C. worms
389. If someone is choking, what has to be D. salmonella
done to save them?
395. Which of these is NOT a food hazard
A. Heimlich maneuver
A. Micro-Organism (bacteria)
B. CPR
B. Allergenic
C. nothing
C. Physical
D. panic
D. Food safety management system
390. The school’s cafeteria serves cold sand-
396. Once all dish washing and cleaning is com-
wiches in a self-serve display. Which step
plete, dirty towels go
in the flow of food would be a critical con-
trol point? A. in the sink
A. Cooling B. in the trash can
B. Reheating C. in the “Dirty” Basket
C. Cooking D. none of above
D. Storage 397. You have a 10 kilo frozen turkey. How
long will it take to thaw in the fridge?
391. What are the 4 C’s of food safety?
A. At least 1 day
A. ChillingCleaningCookingCar Mainte-
nance B. At least 1 week
B. CleaningCookingCross -ContaminationChilling C. At least 4 days
D. At least 2 days

398. What temperature should you hold cold 404. What is the purpose of an emergency
foods? plan?
A. 41 degrees F or higher A. Outlines actions to be taken if an emer-
B. 41 degrees F or less gency occurs
C. 51 degrees F or higher B. Prevents minor accidents from esca-
D. All of the above lating
C. Reports accidents and responses for
399. What material should never be put into
NARAYAN CHANGDER
insurance and legal purposes
the microwave?
A. plastic D. Divides emergency responsibilities
among employees
B. glass
C. metal 405. Cost of Food Borne Illness
D. none of above A. Loss of customers and Sales
400. What is a TCS food? B. Insurance cost increase
A. Bean Sprouts C. Lawsuits & Legal Fees
B. Bread D. All the above
C. Flour
406. The best way for a food handler to report
D. Strawberries food with glass in it is to:
401. What is the temperature range of the A. advise the customers
danger zone?
B. tell the supervisor
A. 60◦ - 160 ◦ F
C. contact environmental health
B. 20◦ - 120◦ F
C. 41◦ - 135◦ F D. record it in a hazard book.
D. 40◦ - 140◦ F 407. Food contamination caused by pathogens

402. How far from the floor should food be on a food handler’s body can be controlled
stored to prevent pest infestation? by
A. 2 feet A. going to the bathroom

B. 1 inch B. wearing an apron
C. 6 inches C. good personal hygiene
D. 6 feet D. using towels
403. What is the minimum time/temperature
408. To ensure your food is safe to eat, use a
control required to destroy most bacte-
ria?
A. Microwave
A. 75◦ C for 2 minutes
B. 63◦ C for 2 minutes B. Taste test
C. 55◦ C for 2 minutes C. Thermometer
D. 82◦ C for 2 minutes D. Touch test

409. Which one of the following is the most 414. An illness caused by eating spoiled food
important reason for delivering high risk or food containing harmful bacteria is a
foods in temperature controlled vehicles?

A. It is a legal requirement. A. foodborne illness
B. It enhances the flavour of the food. B. bacteria
C. So that the vehicle is clean and tidy.
C. illness
D. To reduce the overall cost of delivery.
D. mad cow disease
410. What is the meaning of sanitation?
415. How long can food safely sit in your car
A. the maintenance of clean condition
if the outside temperature is above 90 F?
that will prevent food contamination or
foodborne illness. A. 1 hour
B. the presence of harmful item in food. B. 2 hours
C. the transferring of germs from one C. 3 hours
item to another item.
D. 4 hours
D. the physical removal of soil and dirt.
411. What type of food has a safe internal 416. Click the first aide appropriate for a
cooking temperature of 165 degrees F? burn.
A. poultry A. Apply pressure, go to sink, friend tells
teacher
B. pork
C. fish B. Run under cold tap
D. lamb C. Teacher/adult cuts power and admin-

isters first aide
412. Which of the following is one of the seven
principles of HACCP? D. none of above
A. Determine sources of advice and sup- 417. How long should you be washing your
port hands?
B. establish documentation and record A. 5 seconds
keeping
B. 1 minute
C. determine OHS and Hygiene standards
C. 20 seconds
D. establish quality standards D. 45 seconds
413. Bacteria need the following to
418. What is the right way to clean your area
grow:Food, Acidity, , Temperature,
before preparing food?
Moisture
A. hot soapy water, dry, sanitise, dry
A. Pathogens
B. Ascorbic Acids B. sanitise, dry
C. Time C. hot soapy water, dry
D. Darkness D. dry

419. What is meant by Critical Control 424. Why rotate food stock?
Points?
A. to keep the colour and texture
A. Cooking food thoroughly
B. to reduce the time spent in the danger
B. The different stages food may go zone
through where hazards need to be con-
trolled C. to increase its nutritional value
C. A cleaning schedule D. so it is fresh
NARAYAN CHANGDER
D. Making sure hazards are controlled
425. What is a physical contaminant?
420. What kind of food should be placed imme-
A. An item that accidentally gets into food
diately in the refrigerator or freezer?
A. PERISHABLE FOOD
B. A microscopic living substance that ac-
B. NON-PERISHABLE FOOD
cidentally gets into food
C. STAPLE FOOD
C. A chemical that is toxic or not usually
D. none of above found in the food
421. Choose the statement that is the safest D. none of above
kitchen practice:
A. Standing on a wet floor while plugging 426. Which of the following is NOT a way to
in your blender prevent the spread of foodborne illness?
B. Turning handles outward on the stove A. Washing hands
top
B. Cooking food to the proper internal
C. Using a sharp knife to chop vegetables temperature
C. Vaccines
D. Storing the cleaning spray on the
counter by your spices D. Rinsing animal products in water
422. Which one of the following is the main 427. Time and temperature is an example of
reason for chilling or freezing cooked foods in HACCP
for future consumption
A. critical limits
A. To produce food early
B. risks
B. To prevent bacterial growth and pre-
serve food C. hazards
C. To reduce number of staff D. none of above
D. To increase profit margin
428. What should we do BEFORE we start
423. Which item is a potential physical contam- cooking?
inant?
A. Wash Hands
A. sweat
B. Fingernail polish B. Turn on the oven
C. metal shavings C. Do a dance

D. parasites D. Gather Supplies

429. Reviewing temperature logs and other 434. refers to the absence of visible dirt
records to make sure that the HACCP plan or soil.
is working as planned is an example of

A. Sanitize
which HACCP principle?
B. Clean
A. Verification
C. Sanitizing
B. Monitoring
D. Cleaning
C. Record Keeping
D. Hazard Analysis 435. Why did we not cover daily slicer checks
today?
430. As soon as there is a spill, A. Slicers do fall under food safety prac-
A. Clean it up immediately tices
B. yell for someone else to clean it up B. Slicer checks are too hard to complete
C. Finish cooking and eating, then clean

it up C. We have not been trained on safe
slicer use yet.
D. throw a towel over it on the floor
D. Slicers don’t need to be checked daily
431. Which of the following works to educate
436. If you cut yourself, what should you do
people about methods to prevent food-
first?
borne illnesses?
A. Clean up the wound
A. Food Safety Inspection Service (FSIS)
B. Clean up the food
B. National Institute of Standards and
Technology (NIST) C. Clean up the equipment
C. Bureau of Industry and Security (BIS) D. Clean up the kitchen
D. Center for Disease Control and Preven- 437. Why are sharp knives better to use than
tion (CDC) dull ones?
432. What government agency monitors all as- A. You get a cleaner cut
pects of food production? B. Not as much pressure is needed
A. FDA C. Less likely to slip
B. HACCP D. All are correct
C. EPA
438. It is defined as theassurance that food
D. FSIS willnot cause harm to theconsumer when
it isprepared or eatenaccording to itsin-
433. What is sanitizing? tended use.
A. Reducing dirt from a surface A. Food Management
B. Reducing the pH of a surface B. Food Safety
C. Reducing the hardness of water C. A & B
D. Reducing pathogens to safe levels D. Food Safety Management System

439. How many types of fire extinguishers 445. Which of the following items is OP-
are there? TIONAL at a hand wash station:
A. One A. Soap
B. Three B. paper towels
C. Five C. sanitizer
D. Seven D. trash can
446. Where should raw meat be in your
NARAYAN CHANGDER
440. The minimum safe temperature for re-
heated food is: fridge?
A. 70 C A. Bottom shelf covered in glad wrap
B. 74 C B. Highest shelf in the fridge
C. 80 C C. With the vegetables
D. 67 C D. none of above
441. One sign that food is healthy comes from 447. How long is is safe to leave food on the
the listed counter?
A. preservatives A. 2 Hours
B. added sugars B. 1 Day

C. Overnight
C. additives
D. 6 Hours
D. natural ingredients
448. How long can you leave leftovers out of
442. What things should you do before you
refrigeration?
start cooking?
A. No more than 4 hours
A. Wash hands
B. No more than 1 hour
B. Put on PPE
C. No more than 2 hours
C. Tie hair back
D. Overnight, as long as you put in back
D. All of the options in the refrigerator.
443. What should you never put on a grease 449. The main reason that food handlers
fire? should wear protective clothing is to
A. A metal lid A. stop their clothes from getting dirty
B. Baking soda B. protect the food from contamination
C. Salt C. make them look good
D. Water D. identify them as food handlers
444. bacteria live but do not grow 450. food borne illnesses are transferred by
A. 0 F to -20 F A. genetic diseases
B. 32 F - 40 F B. pests
C. 145 F C. contaminated food

451. Who should you call if you suspect food- 456. What should you do (in a professional
borne illness from food ordered at a kitchen) if you are ill?
restaurant? A. Wash your hands more often

A. The newspaper B. Use hand sanitizer
B. The county health department C. Do not work with food.
C. The restaurant owner D. Take more frequent breaks
D. Your mom
457. World Food Safety Day is a Day.
452. What is an example of cross- A. UN
contamination?
B. US
A. Cutting raw vegetables with a clean C. Federal
chef’s knife
D. Cultural
B. Placing raw meats on the same shelf
of the refrigerator 458. Bacteria grow best in food that contains
C. Preparing raw chicken and vegetables A. High amounts of acid
on the same cutting board B. little or no acid
D. Using clean hands and work surfaces C. Mold
when preparing food
D. Yeast
453. The best place to store meat in the refrig- 459. Why are some hazards more important
erator: than others in terms of food safety? Be-
A. on top of your fresh fruits and vegeta- cause they can
bles A. Cause more harm
B. meat shouldn’t go in the refrigerator B. affect profits
C. top shelf C. increase food wastage
D. bottom shelf D. affect the quality of food
454. Where should you store raw meat in the 460. If an oil fire starts, what should you NOT
fridge? do?
A. top shelf A. Put a lid on it
B. middle shelf B. Put water on it
C. bottom shelf C. Put a damp cloth on it
D. none of above D. Leave it to go out on its own
455. What is the number 4 in Food Safety Pol- 461. What factors do manufacturers not con-
icy sider when setting food quality dates?
A. Maintain Best in Class food safety A. length of time and temperature at
Management System which a food is held when offered for sale
B. Apply the HACCP principles
C. Listen and Understand the needs of B. characteristics of the food
our customers and stakeholders C. type of packaging
D. Champion quality Leadership D. type of meal the food will be used for

462. What’s the number one way to stop the A. Crisis-management plan
spread of bacteria? B. Variance from the local regulatory au-
A. Hand washing thority
B. Taking breaks C. Food safety certificate
C. Using fresh ingredients D. ServSafe Certificate
D. Sanitizing equipment 468. When did the United Nations General As-
sembly proclaimed that every would
NARAYAN CHANGDER
463. Slows down bacteria growth
be World Food Safety Day
A. refrigerator
A. 2018, 7th june
B. freezer
B. 2018, 6th june
C. the kitchen counter C. 2019, 7th june
D. your locker D. 2020, 7th june
464. Why do many packaged foods list water 469. Which of the following is NOT an exam-
as the first ingredient? ple of Biological Contaminant?
A. Because there is less water than any A. Flies
other ingredients.
B. Rodents
B. Because there is more water than any
C. Droppings
other ingredients.
D. Viruses
C. Because it is in reverse alphabetical
order. 470. The difference between cleaning and san-
D. Because it’s the most common ingredi- itizing is
ents. A. no difference
465. What government agency regulates food B. cleaning kills bacteria
additives and food irradiation? C. sanitizing kills bacteria
A. FDA D. none of above
B. HACCP 471. What is the definition of sanitize?
C. EPA A. To make food unsafe to eat
D. FSIS B. To make something clean and hygienic
466. What should you use to peel vegeta-
bles? C. To keep food at the correct tempera-
ture
A. vegetable peeler
D. none of above
B. butter knife
C. chef knife 472. What is the temperature danger Zone
D. your hands A. Between 40-140F
B. Between 35-40F
467. What does an operation need if they
want to smoke food as a way of preserv- C. Between -0- 10F
ing it? D. none of above

473. Who are at higher risk of becoming sick 478. If FAT TOM conditions are right, bacteria
from a contaminated food? will double their number as often as every
minutes.

A. Teens and Adults
B. Children, older adults and people with A. 10
weakened immune systems. B. 20
C. Children, teens and adults. C. 30
D. none of above D. 40
474. Temperature Danger Zone 479. What is the danger zone?

A. 40F-125F A. 40- 240 degrees F
B. 45F-140F B. 20-140 degrees F
C. 40F-140F C. 40-140 degrees F
D. 40F-130F D. none of above
475. What is the maximum distance that 480. Which is not a common food borne bacte-
sneeze guards can be located from the self- ria??
service counter to protect food from con- A. mold
tamination? B. E. coli
A. 8 inches (20cm) C. C. botulinum
B. 10 inches (25cm) D. Salmonella enteritidis
C. 12 inches (30cm)
481. To whom should staff report food safety
D. 14 inches (35cm) hazards
476. An environmental health officer may A. The environmental health officer
close a food business immediately if B. The managing director
A. someone complained about having a C. The supervisor or duty manager
bad meal there. D. Any staff member
B. there are no color-coded chopping
boards 482. In case of electric shock, FIRST:
C. there is an imminent risk to health if it A. pull the victim away from the source of
stays open power
B. disconnect the main power source
D. the paper towel dispensers are empty
C. spray the victim with water to cool
477. Eggs have been associated with out- them down
breaks of foodborne illness. When using
D. administer CPR immediately
eggs you should
A. use a hand sanitiser to clean your 483. Identify three micro-organisms responsi-
hands ble for contamination of food
B. use cracked eggs A. Bacteria, yeast, molds,
C. leave eggs out of the refrigerator B. Yeast, fungi, bacteria
D. wash your hands well with water and C. Mould, yeast, fungi
soap D. none of above

484. Raw or undercooked eggs, poultry, or C. allow surface to airdry

meat can cause illness because they often D. sanitize the surface
carry
A. botulism 490. Pests are a problem in any food premises.
The main problem is
B. salmonella bacteria
A. they smell
C. perfringens bacteria
B. they spread disease through bacteria
D. staph bacteria
and droppings
NARAYAN CHANGDER
485. Heavy pots and pans should be stored C. they eat the food
A. in the oven when not in use D. they frighten the staff
B. out of the reach of toddlers
491. Which of these methods is NOT one of the
C. in cabinets above range correct ways to thaw frozen food?
D. on low shelves A. Fridge
486. All meat has to cook to the same temper- B. Cold water
ature to be safe to eat C. Leaving it on the counter
A. True D. Microwave (defrost setting)
B. False
492. In Food Safety a “Pit” is
C. I don’t know
A. Something you can fall into
D. none of above
B. An area where food is prepped
487. Workplace safety inspections are per- C. Part of a fruit
formed by which of the following?
D. A fillet cut of meat
A. The managers of the company being in-
spected 493. What is one way to prevent contamina-
B. Private independent third party compa- tion of food and surfaces?
nies A. do not touch your face and hair
C. OSHA compliance safety and health of- B. leave your jewellery on
ficers C. wear an apron used before
D. FDA approved compliance companies D. stay home when you have cuts on your
488. Danger Zone hands
A. 0 F to -20 F 494. Which among the following cleaning

B. 40 F to 140 F agents are solvents or any substance used
to wash table wares, surfaces and equip-
C. 32 F - 40 F ment?
D. none of above A. Abrasives
489. step one of cleaning and sanitizing? B. Acid cleaners
A. rinse the surface C. Detergents
B. scrape or remove bits of food D. Solvent Cleaners

495. We use of chlorinex in sanitizing veg- 500. Which of the following is not a sign that
etables and must be soaked for meat has bacteria?

A. 100 PPM / 2 Minutes A. smell
B. 100 PPM / 1 Minute B. mold
C. 100 PPM / 3 Minutes C. color
D. none of above D. tacky to the touch
501. Contamination by foreign substances oc-

496. The coldest part of meat that’s cooking is
curs when
the part.
A. Milk products are kept at room temper-
A. outside ature
B. thinnest B. Chemicals are not rinsed from food be-
C. thickest fore processing
D. none of above C. Foods are not cooked at proper tem-

peratures
497. How can you tell if food has enough bac- D. a. A sticky slime appears on the sur-
teria to cause food poisoning? face
A. it smells bad
502. To help prevent biological contamination
B. it will have a different colour and taste A. Store food at about 50◦ F
bad
B. Keep warm foods above 140 -F de-
C. it will taste different grees.
D. you can’t as it looks, smells and tastes C. Defrost meat on the kitchen counter
normal
D. Keep cooked foods at room tempera-
ture
498. Which is a physical hazard in a food op-
eration? 503. A method which uses hightemperature
A. Virus machine in cleaning
B. Fruit Pit A. MANUAL CLEANING
C. Sanitizer B. MACHINE CLEANING

C. A & B
D. Parasite
D. CLEAN-IN PLACE
499. How many hours can an operation dis-
play hot TCS food without temperature 504. Why are elderly people at a higher risk
control before the food must be sold, for foodborne illness?
served, or thrown out? A. Their appetites have decreased with
A. 2 age
B. Their immune systems have weakened
B. 4
with age
C. 6
C. They are more likely to spend time in a
D. 8 hospital

D. They are more likely to suffer allergic D. CLEANING

reactions.
510. By law food contact surfaces should be
505. Which of the following accurately de- A. Toxic and easy to clean and disinfect
scribes sanitation?
B. Clean and easy to clean and disinfect
A. Absence of dirt
C. Clean and absorbent
B. Removal of bacteria
D. Hardwearing and toxic
C. Use of disinfectants
NARAYAN CHANGDER
511. FIFO helps to monitor
D. Protection from contamination
A. Food - Use by dates, best before dates
506. Foodborne illness is an illness caused by and stock control
A. consuming foods contaminated by bac- B. Employees - Which employees are first
teria in to work and first out of work
B. a change in the sensory properties of C. Regulations - Health and safety rules
food
D. Equipment - How much equipment is in
C. consuming foods contaminated by a kitchen
yeasts
512. What is a biological contaminant?
D. consuming foods contaminated by en-
zymes A. An item that accidentally gets into food
507. . What is another name for a foodborne

B. A chemical that is toxic or not usually
illness?
found in the food
A. mild flu
C. A microscopic living substance that ac-
B. salmonella cidentally gets into food
C. food poinsoning D. none of above
D. bacteria
513. is Collection Of Internationally Recog-
508. system is science based and system- nized Standards, Codes Of Practice, Guide-
atic approach which identify specific haz- lines, And Others Relating To Foods, Food
ards and measures for their control to en- Production, And Food Safety.
sure the safety of food. A. CODEX ALIMENTARIUS
A. Food Safety B. ISO 14000
B. HACCP C. ISO/IEC 17025
C. Good Housekeeping Practices D. ISO 9000
D. Good Hygiene Practices 514. What are minimum or maximum bound-
509. is the process of reducing the number of aries that must be met to prevent haz-
harmfulmicroorganisms from a clean sur- ards?
face to a safe level. A. Hazard Analysis
A. SANITIZING B. Critical Control Points
B. SANITIZED C. Critical Limits
C. CLEAN D. Monitoring

515. What temperature should your freezer B. Test APS solution immediately after
be? getting a portion of the test strip

A. -18oC C. Immediately blot with tissue paper
B. 5oC D. none of above
C. 63oC
521. Click the incorrect statement.
D. 75oC
A. Wash your hands before touching any-
516. What part of the meat do you poke the thing that needs to stay clean.
temperature probe in? B. Wash your hands after touching any-
A. Very bottom of the pan thing that might contaminate your hands.
B. At the top
C. Wash your hands only when they are
C. Middle of the middle
visibly dirty.
D. none of above
D. none of above
517. The correct food safety internal tempera-
522. It is now required by law that all food
ture of fish (seafood) is:
premises have a food safety management
A. 145◦ F system to help prevent
B. 155◦ F A. food poisoning.
C. 165◦ F B. late deliveries.
D. none of above C. staff training.
518. Temperatures in which bacteria grow and D. cuts from knives.
multiply rapidly?
523. What program focuses on prepare, re-
A. TCS spond, recovery?
B. Antiseptic A. Crisis management system
C. Temperature Danger Zone B. Food Safety Policy
D. Sterile Bandage
C. Communication Plan
519. What should you wear to keep microor- D. None of these
ganisms from being transmitted to food
from your hair? 524. poisoning caused by certain bacteria
sometimes present in food not properly
A. Hair restraint
canned or preserved
B. Head scarf
A. E coli
C. Head band
B. botulism
D. Hair ribbon
C. Salmonella
520. What is the 5th step on the guidelines on D. none of above
using test strips after dipping the strips in
the APS? 525. Which of the following is incorrect about
A. Immediately compare the resulting 4 kitchen golden rules?
color to the matching color chart A. Never run

B. If you drop it, don’t pick it up 531. How long should leftovers be left in the
C. If you spill it, wipe it up fridge?
A. 3 days
D. Keep your mind on what you are doing
B. 30 days
526. How many minutes does it take for food
C. 3 hours
to double their bacteria count?
D. 30 minutes
A. 5 minutes
NARAYAN CHANGDER
B. 10 minutes 532. When in doubt, ?
C. 20 minutes A. scream and shout
D. 1 hour B. dance and scream
C. eat it anyway
527. An operation has a small salad bar with
8 different items on it. How many serving D. throw it out
utensils are needed to serve the items on
533. The temperature of a roast is checked to
the salad bar?
see if it has met its critical limit of 145*F
A. 8 (63*C) for 4 minutes. This is an example
B. 2 of which HACCP principle?
C. 4 A. Verification
B. Monitoring
D. 6
C. Record Keeping
528. Food should never be left out more than:
D. Hazard Analysis
A. 30 min
534. What is the first step of active manage-
B. 1 hour
rial control?
C. 2 hours A. Training
D. 4 hours B. Corrective Action
529. The two basic rules of safe food handling C. Monitor
are D. Identify Risks
A. clean and sanitize
535. What color should a chopping board be
B. keep cold foods cold and keep hot when preparing fish?
foods hot
A. Red
C. first in, first out
B. Blue
D. first in, last out
C. Green
530. wooly/furry fungus, green in color D. Brown
A. mold
536. The hand mixer you are using starts to
B. salmonella smoke. You should immediately:
C. e coli A. Scream as loud as you can
D. none of above B. Keep using it

C. Tell the teacher D. none of above

D. Turn it off and unplug it, then tell your 542. Which are common sources of listeria?

teacher
A. Pork and Poultry
537. Hands should be scrubbed with soap for
B. Dairy, deli meats and melons
at least
C. Poultry and eggs
A. 5 seconds
D. Beef and unpasteurized milk
B. 10 seconds
C. 15 seconds 543. Bacteria in general needs four things to
grow they are?
D. 20 seconds
A. water, heat, air, soil
538. The deterioration in the color, flavor,
odor, or consistency of a food product is? B. water, air, warmth, moisture
A. Food contamination C. warmth, time, moisture, food
B. Food poisoning D. warmth, air, time, light

C. Food spoilage 544. can spoil quickly
D. none of above A. perishable
539. What is FSCO? B. non perishable
A. Food Safety Consistency Operation C. contaminated
B. Food Safety Compliance Officer D. none of above
C. Food Safety and Cleanliness Officer 545. What is cleaning?
D. none of above A. Reducing dirt from a surface
540. Choose the statement that is NOT a safe B. Reducing the pH of a surface
kitchen practice: C. Reducing the hardness of water
A. Standing on a step stool to reach D. Reducing pathogens to safe levels
things up high
B. Waiting to clean up a spill until the end 546. The importance of food safety discipline
of a lab is
C. Washing your hands after handling A. to ensure the company’s profit
raw meat B. to prevent customer losses
D. Putting long hair up when cooking C. to ensure customer’s satisfaction
541. What are the FACTORS THAT FAVOR D. to prevent food borne illness
BACTERIAL GROWTH
547. What is the first step when washing your
A. Food, Acid, Water, Time, Temperature, hands?
PH
A. put soap on them
B. Food, Acidity, Time, Temperature, Oxy-
gen, Moisture B. wet hands
C. Food, Time, Temperature, Oxygen, C. rinse hands

Moisture D. scrub hands

548. How should you lift the lid off of a pan 553. Refrigerate or freeze leftovers
that is full of hot, steamy food? A. after everyone has gotten seconds
A. Lift the lid so the steam is directed to-
B. after food has cooled down
ward your face
C. immediately
B. Lift the lid straight up
D. none of above
C. Lift the lid so the steam is directed
away from you 554. step 5 of the cleaning and sanitizing
NARAYAN CHANGDER
D. Lift and fan the lid over the steam to A. scrape or remove bits of food
re-direct the air
B. sanitize the surface
549. The main purpose of a cleaning schedule C. allow surface to airdry
is to
D. rinse the surface
A. follow the government guidelines
B. make sure the kitchen looks profes- 555. When should you wash your hands?
sional A. Before starting to cook
C. clean without disturbing customers B. After Cooking
D. clean on a regular basis to an agreed C. In between different foods
standard
D. Whenever you need to
550. What are the basic steps for washing
hands? 556. Which bacteria is most common in beef?
A. apply soap, wash well, rinse and dry A. E. Coli
B. wash in the soapy dishwater and dry B. parasites
C. apply soap, wash well, rinse and dry C. worms

with tea towel D. salmonella
D. wash thoroughly and dry
557. Which could be a chemical hazard in a
551. What is the spread of harmful bacteria food operation?
from one food to another called? A. Cleaners
A. sanitation B. Bacteria
B. contamination C. Metal Shavings
C. infection D. Bandages
D. cross-contamination
558. What do you do immediately with the pa-
552. Occurs when harmful things are present per towel when you are done drying your
in food, making it unsafe to eat. hands?
A. Pathogens A. Throw it on the floor
B. Sanitation B. Put it in your pocket for later use
C. Contamination C. throw it away
D. none of above D. use it to turn the faucet off

559. How can I avoid cross contamination? 564. Food safety is a scientific discipline de-
scribing the following criteria EXCEPT
A. Use the correct coloured chopping

board A. Storage
B. Wash hands before handing food and B. Handling
equipment C. Quality inspection
C. Ensure all equipment and utensils are D. Preparation
clean
565. In which year was world food safety day
D. All of the above celebrated?
560. The temperature danger zone is between A. 1827
degrees Fahrenheit and degrees B. 1952
Fahrenheit. C. 2001
A. 50 and 100 D. 1982
B. 30 and 130
566. What item must customers take each
C. 40 and 140 time they return to a self-service area for
D. 100 and 200 more food?
A. Clean Plate
561. How many hours can food be left out? B. Extra Napkins
A. 3 hours C. Hand Sanitizer
B. 5 hours D. New Serving Spoon
C. 12 hours 567. The first aid for a bleeding cut is to (after
D. 2 hours washing):
A. apply neosporin
562. A fire blanket
B. put a band aid on it
A. Can be used as a protective shield dur-
ing a fire C. wrap the cut in sterile gauze
D. apply direct pressure
B. Must be thrown away after use
C. Can be used to contain large kitchen 568. Integrated Pest Management:They have
fires sensitive sense of sound, touch, and
smell.
D. Is not safe to use on burning clothing.
A. Cockroach
563. The creation and maintenance that will B. Rats
prevent food contamination or foodborne
C. Ants
illness.
D. Flies
A. Pathogens
569. A managers responsibility to actively con-
B. Contamination
trol risk factors for foodborne illnesses is
C. Sanitation called:
D. none of above A. Food safety management

B. Active managerial control 575. Which step of food safety explains that
you should refrigerate foods quickly be-
C. HACCP
cause cold temperatures slow the growth
D. Quality control and assurance of bacteria?
570. Which of the following is the first HACCP A. Clean

principle? B. Separate
A. Identify corrective actions C. Cook
NARAYAN CHANGDER
B. Conduct a hazard analysis D. Chill
C. Verify that the system works 576. What common allergen will be present in
Houmous?
D. Determine critical control points
A. Sesame seeds
571. Q4. Describe one way to carry a knife B. Soya
safely when moving around the kitchen.
C. Mustard
A. By the handle pointing forwards
D. Gluten
B. By the blade so it is covered up
577. We can control hazards by doing the fol-
C. By the handle pointing downwards
lowing EXCEPT
D. On a tray A. Cooking
572. When should you wash your hand before B. Cooling
handling food? C. Receiving
A. After handing the rubbish bin D. none of above
B. Touching raw meat 578. Which of the following is NOT part JFC
C. Itching your face IPM FRAMEWORK?
D. All of the above A. PLAN
B. ADJUST
573. When opening an oven, remember to
C. RECALL
A. use an oven mitt
D. CHECK
B. stand to the side
579. What percentage of food borne illness
C. not stick your face in the oven could be presented with proper handling
D. All of the above A. 85%
574. Which of the following statements is B. 100%
true? C. 25%
A. Always put vegetables next to meat D. none of above
B. Always keep meat and vegetables sep- 580. which one of the following are you sup-
arate posed to do before cooking
C. All of the above A. take off jewlery
D. None of the above B. wash hands

C. tie hair back 586. If I feel uncomfortable about something

D. all of the above in the kitchen, what should I do?

A. Ask my partner to do that job instead
581. found in contaminated water, raw of me
ground beef and unpasteurized milk
B. Do not do anything I feel uncomfort-
A. botulism able with and talk to the teacher about
B. e coli how to move forward
C. salmonella C. Just complete the task anyway
582. How long should leftovers be left in the 587. Types of Food contaminants
refrigerator? A. Biological
A. 1 day B. Physical
B. 2 days C. Chemical
C. 3 days D. All of the above
D. 4 days 588. What is the main cause of cross-
contamination?
583. steps to food safety are
A. Packaging materials
A. clean, separate, cook, put aside
B. Food handlers
B. clean, separate, cook, chill
C. Kitchen counters
C. put in a plastic bag, separate, boil in
water, freeze D. Cooking equipment
D. clean, observe, cook and freeze 589. The best way to prevent spreading
viruses through food is to
584. Botulism should be immediately sus-
pected if A. Thaw frozen foods under refrigeration
A. Eggs in a carton are cracked

B. Use good personal hygiene
B. Pastries are frozen too long
C. Examine food carefully for mold
C. Milk is in the refrigerator a few days
D. Scrub all vegetables before use
beyond its expiration date
D. You notice a bulging can of food 590. The temperature of chili is checked during
holding. The chili has not met the critical
585. It is the assurance that illness will not re- limit and is thrown out according to house
sult fromconsuming foods due to hazards policy. Throwing out the chili is an exam-
that areintentionally introduced to them. ple of which HACCP principle?
A. Food Borne A. Corrective Action
B. Food Safety B. Verification
C. Food Defense C. Hazard Analysis
D. Safe Food D. Monitoring

591. which NOT a proper way to thaw meat C. Cephalopod

A. on the counter D. Fish
B. in the fridge 597. The first dishes to be washed are:
C. under cool running water A. glassware
D. in the microwave (if the food will be B. cutting board
cooked immediately) C. knives
592. Which one of the following sauces is a D. pots and pans
NARAYAN CHANGDER
risk for food poisoning?
598. What is a POSSIBLE function of a govern-
A. aioli ment agency to help regulate food safety
B. tomato A. Ensuring the Product’s appeal
C. sweet chili B. Approving a construction site for a
D. salsa restaurant
C. Monitor Operations Revenue
593. The danger zone refers to temperatures
of at which bacteria multiply very D. Protect brand name
rapidly. 599. One way to prevent cross contamination
A. 20- 120 degrees farenheit is to use colour coded chopping boards.
What colour board would you use for raw
B. 40-140 degrees farenheit
meat?
C. 60-160 degrees farenheit
A. brown
D. 80-180 degrees farenheit
B. green
594. Which packaging type prolongs shelf life, C. blue
preserves meat flavors and retards bacte- D. red
rial growth?
600. Food that is not to be served immediately
A. blister packaging
after cooking must be cooled and placed in
B. controlled atmosphere packaging the fridge within how many minutes?
C. shrink wrapping A. 60
D. vacuum packaging B. 90
595. Prevention of illness through cleanliness C. 100
and food safety D. 120
A. Cross Contamination 601. What should be done when throwing
B. GMO away chemicals?
C. Sanitation A. Seal the container and recycle it.
D. Organic B. Seal the container in a bag and place
it in the garbage.
596. Lobsters, crabs and prawns are all what C. Follow label instructions and regula-
type of allergen? tory requirements.
A. Molluscs D. Pour leftover chemicals into a drain
B. Crustaceans and throw the container away.

602. What is a good way to help you wash for C. Carbohydrate

the correct amount of time? D. Cook thoroughly

A. set a timer
608. Where in the fridge should you store raw
B. have someone time you meat?
C. sing the ABC’s song to yourself A. On the top shelf
D. hop on one foot and count B. On the bottom shelf
603. What allergen might be found in sul- C. On the door
tanas? D. Anywhere, it doesn’t matter
A. Lupin
609. Which of the following documents are in-
B. Sesame seeds
cluded in a documented food safety sys-
C. Sulphur dioxide tem?
D. Soya A. Staff time sheets
604. How should chemicals be stored in food B. Business Accounts
food preparation areas? C. Supplier order forms
A. away from food preparation/storage D. Temperature monitoring sheets
areas
610. Poisonous substances produced by organ-
B. in food grade containers
isms are
C. in empty soft drink bottles
A. Botulism
D. In a pantry or cupboard where food is
B. Toxins
stored
C. Sanitation
605. Is it acceptable to leave a knife in the dish
D. Food-borne Illness
washing water for your partner to clean
later? 611. The “two hour rule” of food storage ap-
A. Never plies to
B. Sometimes A. organically grown fruits and vegeta-
bles
C. Always
B. perishable foods containing meat,
D. none of above
poultry, fish, eggs, or dairy products
606. required temp for the fridge C. frozen prepackaged foods
A. 40 F to 140 F D. whole grain foods
B. 0 F to -20 F
612. Bacteria often found in improperly home-
C. 32 F to 40 F canned foods that cause severe illness or
D. none of above death is
607. Which is NOT one of the 4 C’s of storing A. Sanitation

food safely? B. Food-borne Ilness
A. Chill C. Toxins
B. Clean D. Botulism

613. What types of foods have normally nutri- C. Leave food on the counter
tion labels? D. Put food in the refrigerator
A. whole foods, such as fruits and vegeta-
619. Devices used to prepare food.
bles
A. host
B. grains, such as pasta, bread, barley,
and rice B. flatware
C. processed or foods altered from their C. equipment
D. transmit
NARAYAN CHANGDER
natural state
D. dairy 620. What piece of equipment do we use to
ensure meat is cooked to the appropriate
614. If you are prepping food and the knife
temperature?
drops, what do you do?
A. Just look at it.
A. try and catch it
B. Meat doesn’t have to be cooked to a
B. let it fall specific temperature.
C. scream and panic C. Thermometer.
D. pick it up and continue using it D. Temperature Gauge.
615. Identifies food safety hazards and recom- 621. Which of the following is an example of a
mendssolutions to the management BAD food hygiene practice that could lead
A. Restaurant Manager to cross-contamination?
B. R & M A. chopping raw and cooked meat on the
same chopping board
C. IPC
B. washing vegetables in clean water
D. FSCO
C. keeping food in food grade containers
616. Click the first aid appropriate for a cut.
A. Apply pressure, go to sink, friend tells D. washing hands before handling food
teacher
622. What are the FOUR basic sanitation prac-
B. Run under cold tap tices?
C. Teacher/adult cuts power and admin- A. Clean, Sanitize, Cook, Chill
isters first aide
B. Clean, Separate, Cook, Chill
D. none of above C. Clear, Separate, Cook, Cool
617. TCS Foods include all but D. Clear, Sanitize, Cook, Cool
A. Eggs 623. Which of the follow describes suggested
B. Salt footwear for preventing falls and slips?
C. Meats A. Steel-toed leather boots
D. Soy Beans B. Rubber-soled shoe with deep, well
spaced tread
618. How can we safely chill foods? C. High-top sneakers with laces tucked in
A. Put it in the oven
B. Put it in a cooler D. Sandals with heel straps and thin soles

624. According to the segment, how should 629. Transfer of microorganisms from one
frozen foods be thawed? food item to another.

A. At room temperature A. cross-contamination
B. In the refrigerator B. foodborne illness
C. Under hot running water C. holding
D. In the microwave D. none of above
630. Food industry safety is the responsibility

625. To prevent cross contamination, use
of which of the following?
cutting boards and containers.
A. Industry workers
A. large
B. Government
B. dirty
C. Consumers
C. color coded
D. Industry workers, government and
D. clear consumers
626. What can cause signs of spoilage, in- 631. not cooked
cluding discoloration, slime, bubbles, and
A. raw
odors on refrigerated foods such as jams?
B. perishable
A. Mold
C. non perishable
B. Fungi
D. none of above
C. Yeast
632. Which will destroy most bacteria?
D. Parasites
A. freeze it
627. A food safety management system is a B. refrigerate it
group of practices and procedures intended
to: C. cook above 160 F
A. Make sure your operation is financially D. none of above

successful 633. Safe holding of hot foods requires that
B. Prevent foodborne illnesses foods be kept above after cooking.
C. Keep people from bringing pets into A. 41◦ F
restaurants B. 120◦ F
D. None of the above C. 120◦ F
628. These are the COST OF FOOD SAFETY CRI- D. 135◦ F

SIS. 634. The temperature of a pot of beef stew is
A. Negative mediaexposure & Loss ofrep- checked during holding. The stew has not
utation met the critical limit and is thrown out ac-
cording to house policy. Throwing out the
B. Loss of customers andsales
stew is an example of which HACCP prin-
C. Decreased insurancepremiums ciple?
D. A & B A. Monitoring

B. Verification 640. You should wash your hands vigorously

C. Hazard Analysis for a minimum of to practice proper
handwashing
D. Corrective Action
A. 20 sec
635. Which of the following will help you
B. 30 sec
smother a stove-top fire?
A. dousing the pan with water C. 1 min
D. 2 min
NARAYAN CHANGDER
B. . hitting the fire with a towel
C. using a fire extinguisher 641. Q7. What should you use to take a tray
D. putting a cover on the pan out of the oven.
636. When a food safety management system A. A tea towel
is working well it will identify B. A damp dishcloth
A. the required length of staff breaks. C. One oven glove
B. areas where cross-contamination
D. A pair of oven gloves
could occur.
C. testing of fire extinguishers. 642. What is temperature danger zone?
D. the best stationary to use in the office. A. Range of temperatures in which bacte-
ria grows most rapidly
637. Under managing risk for HOT HELD items,
it is already considered HIGH RISK or CRIT- B. Ideal temperature to cook foods
ICAL if temperature of hot held item is at
C. dangerous temperature to freeze food
less than or equal to F
A. 125.1
D. 30-95 degrees
B. 125.0
C. 139.9 643. Why should you leave the sink and work
surfaces clean at the end of your practical
D. 140.0
lesson?
638. Which is not safe to put out a grease A. To keep miss happy
fire?
B. To ensure that all bacteria has been
A. Baking soda killed, making it safe for the next class
B. Salt
C. So the next class don’t know what you
C. A lid made
D. Water D. So the room doesn’t smell
639. When you buy meat and poultry they
644. What does FIFO stand for?
should be
A. in the same bag as fruits and veggies A. First in forever out
B. bagged with non-perishables B. First in first out

C. in a separate bag C. First in first on
D. none of above D. Fifth in first out

645. What is a chemical contaminant 650. The microorganisms that cause illness.
A. An item that accidentally gets into food A. Contamination

B. Pathogens
B. A chemical that is toxic or not usually C. Sanitation
found in the food
D. none of above
C. A microscopic living substance that ac-
cidentally gets into food 651. How is DNA fingerprinting used in agri-
D. none of above culture?
A. identifying contaminated foods that
646. You plug in a mixer and it gives you an cause food poisoning
electric shock. What do you do?
B. identifying people who become ill from
A. Unplug it food poisoning
B. Give someone a high five C. identifying the place where food be-
C. Shake it off came contaminated
D. Get something to drink D. all of the above
647. First-aid for a first degree burn is to: 652. What is the thawed temperature of ba-
A. place the burned area under cold, run- con?
ning water A. 35-40F
B. apply butter, oil or mayonnaise to the B. 35-55F
burn C. below 40F
C. break any blister that may form D. none of above
D. wrap the burned area tightly with a
sterile guaze 653. Dilution of APS for sanitizing of vegeta-
bles?
648. found in raw/undercooked eggs, meats, A. 50ppm
fish and poultry
B. 100ppm
A. mold
C. 75ppm
B. salmonella
D. none of above
C. botulism
D. none of above 654. the removal of physical, visible dirt
using a cleaning agent.
649. If you do not wash your hands after A. Disinfecting
blowing your nose or you cough or sneeze
while handling food, you could spread B. Sanitizing
, which results in nausea, vomiting, and C. Cleaning
diarrhea. D. none of above
A. salmonella bacteria
655. ISO 22000 is an international standard
B. staph bacteria that specifies the requirements for the fol-
C. listeria bacteria lowing elements EXCEPT
D. botulism A. HACCP principles

B. good hygiene practices 661. Where should you put dirty rags when
you’re done with them?
C. halal practices
A. In the sink
D. safety system management
B. In a bucket by the sink
656. What is the ideal temperature to make C. In a bucket in the walk-in cooler
sure chicken is cooked through?
D. In the dish room
A. 75◦ C
662. The most common reason for food con-
NARAYAN CHANGDER
B. 95◦ C
tamination is
C. 60◦ C A. Harmful Food Product
D. none of above B. Human Error
657. HOW DOES FOOD BECOME UNSAFE? C. Unsanitary Cropping
A. POOR CLEANLINESS AND SANITATION D. Unsanitary Delivery
663. Why food should be properly labeled?

B. TIME-TEMPERATURE ABUSE A. for good taste
C. GOOD PERSONAL HYGIENE B. for easy to get
D. A & B C. for proper identification
D. none of above
658. Contaminants are divided into 3
A. Physical 664. HACCP is
B. Chemical A. An organisation that trains cooks.

B. An organisation that teaches employ-
C. Biological
ees to clean equipment properly.
D. All the above
C. A system which identifies, evaluates
659. Which one of the following reduces bac- and controls hazards which are significant
teria to a safe level, but does not remove for food safety
dirt, grease and food waste effectively? D. none of above
A. Disinfectant 665. What temperature should you set your
B. Sanitizer freezer to?
C. Sterilant A. 40 ◦ F or lower
B. 0 ◦ F or lower
D. Detergent
C. 20 ◦ F or lower
660. A food safety management systems D. 20 ◦ F or lower
helps to prevent
A. outbreaks of food poisoning. 666. How many times must we complete a
temperature check for our coolrooms and
B. theft from the premises. freezers?
C. management incompetence. A. 1
D. over ordering B. 2

C. 3 672. Bacteria very fast.

D. 4 A. multiply

B. divide
667. maximum safe level for a certain chemi-
cal in the human body C. addition
D. none of above
A. tolerance
B. spores 673. How can a food handler identify food that
has been contaminated with pathogens?
C. irradiation
A. it cannot be detected
D. cross-contamination
B. smelling the food
668. The correct food safety internal tempera- C. asking a manager
ture for ground meats (like hamburger): D. looking at the food
A. 145◦ F 674. Cook food to high temperatures so that
B. 155◦ F
C. 165◦ F A. the food looks visually appealing and
juicy
D. none of above
B. pathogens are reduced and illness is
669. Which of the following is commonly prevented
known as ‘degreasers’? C. physical hazards are burned away
A. Detergents D. bacteria can flourish
B. Solvent Cleaners 675. What is the first thing to do when prepar-
C. Acid Cleaners ing food?
A. Put gloves on
D. Abrasives
B. Wash hands
670. How many seconds for proper handwash- C. Put food in refrigerator
ing?
D. none of above
A. 10 secs
676. How many Americans become sick from
B. 20 secs food borne illness a year?
C. 30 secs A. 1 in 6
D. 1 minute B. 1 in 8
C. 1 in 10
671. According to FDA requirements, facilities
deemed high-risk must be inspected how D. 1 in 5
often?
677. Thaw raw meat in these two places.
A. Once each year A. Freezer and Counter
B. Once every two years B. Counter and Sink
C. Once every three years C. Refrigerator and Microwave
D. Once every five years D. Sink and Refrigerator

1.20 Nutritional Issues 368
1.20 Nutritional Issues

1. Which of the following diet-related disor- 6. A typical result of obesity for children is:
ders has the highest economic cost in Aus- A. having low self-esteem and problems
tralia? getting along with others
A. Cardiovascular disease B. having bowed legs and teeth with cav-
B. Gluten intolerance ities
NARAYAN CHANGDER
C. Type 2 Diabetes C. feeling sick when they do not eat
D. Osteoperosis D. none of above
2. Why is fibre classified as an active non- 7. Vegetarians need to take particular care
nutrient? to include which of the following in their
A. It is essential in the diet diet?
B. It provides fuel for energy A. Iron
C. It is not absorbed in the digestive sys- B. Sodium
tem C. Vitamin D
D. It provides a range of vitamins and D. Dietary fibre
minerals
8. Nutrition information tends to be most re-
3. A typical result of diabetes for children is: liable when it:
A. having frequent diarrhea and nausea A. is available online
B. having bowed legs and teeth with cav- B. comes from the U. S. Department of
ities Agriculture
C. feeling sick when they do not eat C. is free of charge
4. Nutrient claim on food labels was intro-
9. Research has shown that overweight
duced by Ministry of Health in
employees often take more sick leave
A. 1985 throughout the year. What is the main
B. 1997 cost of this to employers?
C. 2003 A. Social
D. 2007 B. Personal
C. Economic
5. The childcare teacher needed to check the
nutritional requirements for licensing cen- D. Environmental
ters in North Carolina. Which resource
should the teacher check? 10. Kim’s diet consists primarily of meat and
dairy products. From which disorder re-
A. NC Childcare Handbook lated to undernutrition is Kim most likely
B. ChooseMyPlate.gov to suffer?
C. Menu Planning form A. Anaemia
D. none of above B. Constipation

C. Hypertension 16. A typical result of undernutrition for a child

D. Osteoperosis is:

A. becoming overweight
11. Which is the best nutritional advice for a
teenager who wants to avoid developing B. not growing at the rate typical for
osteoporosis in the future? his/her age group
A. Eat dairy foods C. feeling full of energy most of the time
B. Spend time in the sun D. none of above
C. Take a calcium supplement 17. Which of the following best describes func-
D. Increase consumption of red meat tional foods?
A. Foods with an extended shelf life
12. In general, which drink is the best option
for athletes to use to rehydrate? B. Foods altered to improve processing
A. Water C. Foods that have a specific role in the

diet
B. Isotonic drink
D. Foods altered to provide additional nu-
C. Coconut water tritional benefits
D. Electrolyte drink
18. Which is an appropriate treatment for a
13. What nutrients must you focus on when an child who is undernourished?
adolescent female? A. Offering foods that will not affect
A. Iron, Sodium and Calcium. blood sugar levels
B. Vitamin B, Calcium and Sodium. B. Giving foods that provide nutrients
C. Protein, Iron, and Calcium. lacking in the child’s diet
D. Iron, Protein and Sodium. C. Serving foods that will not cause
weight gain
14. The Nutrition Information Panel (NIP) on D. none of above
food labels includes information on
A. the expiration date. 19. An example of a community group that
promotes health in Australian society is
B. the price per unit.
A. CSIRO
C. the number of calories per serving.
B. FSANZ
D. the cooking process.
C. Meals on Wheels
15. Which of the following contributes to the D. NSW Food Authority
risk of cardiovascular disease?
A. Omega 3 fatty acids 20. In order to prevent neural tube defects
in infants, pregnant women are recom-
B. Low density lipoprotein (LDL) choles- mended to increase their intake of
terol
A. folate
C. High density lipoprotein (HDL) choles-
terol B. protein
D. A diet rich in sugar and monounsatu- C. calcium

rated fatty acids D. vitamin D

21. Which of the following are diet related con- 26. Which dish could a vegan eat to assist in
ditions related to overnutrition? preventing anaemia?
A. Anorexia nervosa, anaemia, dental A. Macaroni and cheese
caries
B. Grilled fish and salad
B. Dental caries, osteoporosis, divertic-
ulitis C. Fruit salad with coconut milk yoghurt
C. Hypertension, diverticulitis, obesity D. Chickpea, spinach and citrus salad
NARAYAN CHANGDER
D. Obesity, arteriosclerosis, hyperten-
27. A typical result of food allergies for chil-
sion
dren is:
22. According to Fatimah (2018), the most A. extreme weight gain
popular information read by consumers on
food labels is B. slowed rate of growth
A. ingredients C. itchy rash and stuffy nose
B. nutrient information panel D. none of above
C. nutrient claim
28. Reliable nutrition information would best
D. expiry date be described as:
23. Which nutrient is lacking in a person’s diet A. available online
if they suffer from the physical effects of
feeling weak or faint, headaches and heart B. expensive
palpitations? C. objective
A. Calcium D. none of above
B. Sodium
C. Fibre 29. The childcare teacher needed to find out
about the special dietary needs of some of
D. Iron the children in her class. Which resource
should the teacher use?
24. Nutrients declaration on prepackaged
foods are mandatory since A. Menu planning form
A. 1985 B. Food restrictions list from parents
B. 1997 C. ChooseMyPlate.gov
C. 2003
D. none of above
D. 2007
30. Which combination of medical conditions is
25. A elderly person who consumes a low fibre
most significantly related to cardiovascu-
diet is at risk of developing which dietary
lar disease?
disorder?
A. Atherosclerosis and stroke
A. Anaemia
B. Diverticulitis B. Type 2 diabetes and anaemia
C. Dental Caries C. Diverticulitis and osteoporosis
D. Coeliac Disease D. Hypertension and dental caries

1.21 Clinical Nutrition 371
31. Front-of-Pack (FOP) labeling C. Menu planning form

A. is based on 2100kcal. D. none of above

B. displays energy value.
35. Which of the following is TRUE on Health-
C. is used together with Healthier Choice ier Choice Logo (HCL)?
Logo.
A. Launched in 2016
D. is written in Malay Language only.
B. Comparing products of different cate-
32. “Less in cholesterol” is an example of gory
A. nutrient content claim C. Industries may apply to use HCL on
B. nutrient function claim their product packaging for free.
C. nutrient comparative claim D. Application is submitted to Food and
Quality Control Division, MOH
D. claim for enrichment and fortification
33. The different-colored sections of the 36. A government initiative promoting health
ChooseMyPlate visual represent the: to Australians is
A. desire to participate in daily activities A. Dance 4 Diabetes

B. different food groups one should con- B. Jump Rope for Heart
sume daily C. Australia’s Biggest Morning Tea
C. Meal Patterns for Children chart D. Australian Guide to Healthy Eating
D. none of above
37. Which health issue is supported by Coeliac
34. The intern needed to check to see what Australia?
size food portion children at various ages
A. Diabetes
should receive. Which nutritional resource
should the intern check? B. Colon cancer
A. Meal Patterns for Children chart C. Gluten intolerance
B. ChooseMyPlate.gov D. Lactose intolerance
1.21 Clinical Nutrition

1. What is gastritis C. overweight
A. Inflammation of intestines D. obese
B. Inflammation of esophagus
3. Why are fad diets dangerous?
C. Inflammation of stomach
A. They only trend every now and then
D. Inflammation of mouth
B. They are restrictive and may lack vita-
2. Adults with a BMI between 25 and 29.9 mins and minerals
are considered C. Only certain people can use this type
A. underweight of diet
B. normal weight D. Only certain fad diets work

4. When food is given in the stomach or in- A. Fats

testines directly then it is nutrition. B. Carbohydrates
A. Intravenous C. Minerals
B. Enteral D. Vitamins
C. Parenteral
10. If every woman would take this vitamin
D. Saline there would be no diet related spina bif-
fida
NARAYAN CHANGDER
5. Rhea is keen in developing various tech-
niques to supplement oral diets. What A. folate (B-9)
field of Clinical Nutrition and Dietetics B. zinc
would you suggest her to venture in?
C. calcium
A. Corporate Consultant
D. biotin (B-7)
B. Researcher
C. Teacher 11. People who cannot swallow properly suf-
fer with
D. Diet counsellor
A. Dyslexia
6. Which of the following can be used to B. Dysphagia
make a complete protein for a vegetar-
ian? C. Diabetes
A. Beans or peanut butter on toast D. Dystonia
B. Chips and rice 12. The ratio of fat, bone, and muscle that nat-
C. Lentils and Beans urally make up a person’s body
D. Ribeye Steak A. skinfold test

B. obesity
7. Which of the following can cause scurvy
C. body composition
A. not enough Vitamin D
D. overweight
B. not enough Vitamin E
C. not enough Vitamin C 13. are those products that are spe-
cially manufactured for people with spe-
D. Not enough Vitamin B-1 cific needs
8. Which diet includes apple juice, milk, and A. Medicines
pudding as part of its restrictions (select B. Nutraceuticals
one answer, best answer)
C. Medical foods
A. clear liquid
D. Phytochemicals
B. full liquid
C. soft diet 14. What is an example of a carbohydrate?
D. regular diet A. fish

B. asparagus
9. Energy storage nutrients that help the
body store some vitamins e.g. oils, but- C. avocado
ter, margarine D. none of above

15. What is Dysphagia? 21. Clinical Nutrition and Dietetics offers rich
A. Difficulty swallowing scope and potential for a satisfying career
as a

B. Difficulty talking
A. Dietitian
C. Difficulty hearing
B. Chef
D. Difficulty understanding C. Diet Counsellor
16. A chemical compound made up of one or D. Both a and c
more simple sugar e.g. bread, rice, pasta
22. Which should be in your toothpaste?
A. Protein A. iron
B. Water B. calcium
C. Fat C. flouride
D. Carbohydrates D. none of above
17. Which of these can a vegan NOT eat? 23. Why is it important to exercise regularly?
A. Black beans A. To stay healthy
B. Brown rice B. To manage weight and disease risks
C. Fat free peanut butter C. To look good at the beach
D. Fried Eggs D. None of the above

24. Where does glucose enter our blood-
18. Food can be texture modified to either soft, stream?
minced and moist or
A. Large Intestine
A. Processed
B. Stomach
B. Pureed
C. Small Intestine
C. Problematic
D. Pancreas
D. Pasteurised
25. A patient has hypertension, you would rec-
19. The USDA’s website that helps to promote ommend all the following, EXCEPT
healthy food choices and lifestyles is A. exercise
A. My Plate, ChooseMyPlate.gov B. eating foods to raise HDL’s
B. My Meal, ChooseMyMeal.gov C. smoking
C. My Health, ChooseMyHealth.gov D. finding ways to reduce stress, such as
meditation
D. My Foods, ChooseMyFoods.gov
26. Why would a person want to limit their
20. What food group is NOT located on the intake of sodium (salt)?
“my plate” guide?
A. sodium weakens bones and teeth
A. meat, fruit, grains
B. sodium can lead to high blood pres-
B. fruit, meat, protein sure
C. grains, vegetables, protein C. sodium is linked to cancer
D. fats, oils, and sweets D. sodium causes a person to be diabetic

27. yellow discoloration of the skin due to C. Vitamins

blood disorder D. Digestion
A. cyanosis
33. The B in the clinical nutrition stands for
B. cirrhosis
A. Biology
C. jaundice
B. Biochemical methods
D. pertonitis
C. Body mass
NARAYAN CHANGDER
28. Who plays an important role in prevention D. Bioelectrical
of diseases and promotion of good health
34. Name the complex carbohydrate
A. Dietitian and therapist
A. Cheese
B. Clinical nutritionist and dietitian
B. Polysaccharide
C. Medical nutrition and clinical nutrition-
C. Monosaccharide
ist
D. Bacon
D. Therapist
35. If a diabetic has the choice of the following
29. Name the essential fatty acid foods, which one should they choose
A. Omega 3 A. snickers bar
B. Omega 4 B. apple juice
C. Omega 5 C. whole grain muffin
D. Omega 9 D. a bag of potato chips
30. There are different forms of Saccharide, 36. How many vitamins are there?
they are; A. 4
A. Mono, Bi, Oglio, Poly B. 9
B. Di and Bi C. 13
C. Mono, Di, Oglio and Poly D. 15
D. Mini, Bi and Tri
37. The general recommended daily allowance
31. means that the patient is nourished of calories for a non-athlete is which of the
with special solutions which are given following?
through a drip in a vein. A. 15, 000
A. Tube Feeding B. 20, 000
B. Nasogastric Feeding C. 5, 000
C. Gastrostomy Tube D. 2, 000
D. Intravenous feeding 38. Identify the saturated fat
32. Organic compounds that control several A. Olive Oil
body functions. e.g. A, C, K B. Butter
A. Carbohydrates C. Sunflower Oil
B. Metabolism D. Margarine

39. For the Cancer prevention, which of the C. fats, carbohydrates

food advice would you give someone? D. carbohydrates, fats

A. reduce fiber
45. The A in clinical nutrition stands for
B. choose whole grains
A. Anthropometric
C. choose smoking meat as the cooking
method B. Axial
D. cut back on vegetables to only 2 a day. C. Appendix
40. Normal weight is classified as which of the D. Arthritis

following
46. Micro nutrients, inorganic, that naturally
A. BMI of 18.5 to 24.9 occur in rocks and soil which are required
B. BMI of 25 to 29.9 in small amounts are?
C. BMI greater than 30 A. Supplements
D. BMI greater than 40 B. Antioxidants
C. Minerals
41. How many main types of therapeutic diet
are there? D. Vitamins
A. 2 47. A patient should have how many glasses
B. 3 of water (fluid) per day? 1 liter is roughly
C. 4 33 ounces
D. 5 A. 5 (5x8 = 40 ounces)
B. 6 (6x8 = 48 ounces)
42. Which of the following fat is usually solid
at room temperature? C. 7 (7x8 = 56 ounces)
A. Trans fat D. 8 (8x8 = 64 ounces)
B. Monounsaturated 48. What is the smallest unit of carbohy-
C. Saturated drates?
D. Polyunsaturated A. Chic Pea
43. What is the first sign of dehydration? B. Glucose
A. Fatigue C. Lactose
B. Sweating D. Amino Acid

C. dark colored urine 49. If one wants to take up a teaching post
D. Thirst in nutrition and dietetics what is the exam
they have to pass?
44. To overcome diabetes, a person can in-
A. AIMS
crease the intake of and reduce the in-
take of B. UGC/NET
A. carbohydrates, proteins C. 12 th grade board exam
B. proteins, fats D. MBBS

50. are ultimately responsible for ensuring C. C

that all the patient’s medical needs includ-
D. D
ing nutrition are met.
A. physicians 56. What is the second largest section on the
B. dieticians food pyramid?
C. nutritionists A. Vegetables
D. medical nutrition therapists B. Fruit
NARAYAN CHANGDER
C. Carbohydrate
51. Name a function of protein
D. Protein
A. Thins Blood
B. First choice energy 57. Which diet is most common immediately
C. Makes you blink after surgery?
D. Builds Structures A. full liquid

B. regular diet
52. Identify a function of carbohydrates
C. clear liquid
A. Thins blood
B. Repairs soft tissue D. none of above
C. Transports proteins 58. A number calculated from a person’s

D. Provides energy height and weight; an indicator of excess
body fat
53. cannot be stored in the body and gets
A. skinfold test
excreted through urine when not used im-
mediately. B. underweight
A. Water-soluble vitamins C. body composition
B. Trace minerals D. body mass index (BMI)
C. Fat-soluble vitamins
59. Adults with a BMI of >30 are considered
D. Major Minerals -
54. Which of the following is the primary role A. Underweight
of Protein? B. Normal
A. It provides the body with energy
C. Overweight
B. It supports the digestion of fat
D. Obese
C. It supports muscle growth and repair
D. It supports the breakdown of vitamins 60. Osteoporosis can result from a deficiency
and minerals of this mineral
A. iron
55. Vitamin helps the body fight infection
and helps wounds heal. B. calcium
A. A C. zinc
B. K D. magnesium

61. Name the simple carbohydrate 67. Where are incomplete proteins found?
A. Broccoli A. Bacon

B. Fish B. Cheese
C. Apple juice C. Vegetables
D. Bread
D. Gravy
62. Dysphagia symptoms are as below except
68. Which of the following can cause heart ar-
A. Language delay rhythmias (dysrrhythmias)?
B. Throat clearing
A. deficiency of Chloride (Cl) and Magne-
C. Coughing sium (Mg)
D. Choking B. deficiency of Calcium (Ca) and Potas-
sium (K)
63. How many types of Diabetes are there?
C. deficiency of Sodium (Na) and Vitamin
A. 1
E
B. 2
D. deficiency of Potassium (K) and Mag-
C. 3 nesium (Mg)
D. 4
69. Anorexia can best be defined as
64. Health problems/illness and their treat-
ment can affect nutritional status by A. Not eating to lose weight
A. By imparting a persons ability to eat or B. Lack of Appetite

swallow C. Throwing up after eating
B. interfering with digestion, absorption D. A physiological disorder about body im-
and metabolism as well as ingestion age
C. Both (a) and (b)
D. only (a 70. Which vitamin improves your night vi-
sion?
65. Overweight is classified as which of the A. Vitamin A
following
B. Vitamin B
A. BMI of 18.5 to 24.9
C. Vitamin C
B. BMI of 25 to 29.9
C. BMI greater than 30 D. Vitamin E
D. BMI greater than 40 71. What does GERD stand for

66. Identify a type of unsaturated fat A. Geriatric Education Related to Disease
A. Polyunsaturated
B. Monosaccharide B. GastroEsophageal Reflux Disease
C. Glucose C. Grapes Entering Renew Date
D. Diaunsaturated D. none of above

72. The correct percentage for your days 77. Unused calories are stored in the body in
worth of calories comes from what form?
A. Carbs 55-60%, Fats, 5-10%, Proteins A. Muscle
35-40% B. Iron
B. Carbs 45-65%, Fats, 20-35%, Proteins C. Fat
10-35%
D. Water
C. Carbs 15-20%, Fats, 50-60%, Proteins
NARAYAN CHANGDER
35-40% 78. Vitamin D and this mineral help build
strong teeth and bones:
D. none of above
A. calcium
73. BMI stands for B. iodine
A. Big Man Island C. iron
B. Body Mass Indicator D. zinc
C. Body Mode Indicator 79. Which food below can a vegetarian NOT
D. Body Mass Index eat?
A. Scrambled Eggs
74. Which disease may/will cause:anorexia,
nausea, vomiting, diarrhea, rapid weight B. Shredded Chicken
loss, chronic weakness, rashes, secondary C. Tofu
infections, cancers, fevers, and demen-
D. Caesar Salad
tia?
A. Heart Disease 80. Examples of water soluble vitamins are
B. Hepatitis
A. Vitamin A & C
C. HIV/AIDS
B. Vitamin B & D
D. Gastritis
C. Vitamin B & C
75. TPN is D. VItamin E and K
A. nutrition through IV 81. Saturated fat is is found in which of the
B. nutrition with pills following?
C. nutrition with a tube directly to stom- A. Alcohol
ach B. Olive Oil and Canola Oil
D. nutrition by eating C. Meat and Poultry
76. Which of the following fat is liquid at room D. All of the Above
temperature? 82. Identify the type of fibre
A. Saturated A. Suggestable
B. Unsaturated B. Digestable
C. Cholesterol C. Incredible
D. Trans fats D. Soluble

1.22 Malnutrition 379
1.22 Malnutrition

1. Nitrogen causes plants to: 6. What is malnutrition?
A. Resist disease and develop strong A. People affected by poverty
roots B. Food deserts
B. Harden off more readily C. Lack of proper nutrition
C. Produce more blooms D. All of the above
D. Grow rapidly and develop a dark green
color 7. Which of these is not a function of vitamin
C:
2. One of the first signs of a vitamin A defi- A. heal wounds
ciency is:
B. hold cells together
A. dry skin
C. build bones
B. poor vision at night
D. form red blood cells
C. vomiting
8. When is overnutrition?
D. yellow/orange colored skin
A. When a person’s diet does not provide
3. More then percent of children suffer them with enough calories and protein for
from hunger and malnutrition maintenance and growth.
A. 15% B. When a person consumes too many
calories.
B. 20%
C. When a person does not consume
C. 50%
enough food.
D. 99%
D. none of above
4. Which person will need the most amount 9. A person is considered obese with a BMI
of calories? of:
A. Teenage girl A. BMI of 35 or higher
B. 5 year old boy B. BMI of 25 or higher
C. Pregnant woman C. BMI of 40 or higher
D. 90 year old grandmother D. BMI of 30 or higher
5. Brandon just ate celery with peanut butter 10. What is the type of and amount of food
on top. Did he eat any protein? that a person consumes called?
A. Maybe A. Nachos
B. Yes B. Starvation
C. No C. Diet
D. none of above D. Food

11. Good bacteria found in the digestive sys- C. All of them

tem includes this Vitamin: D. North America
A. Vitamin A
17. How many percent of the people hospital-
B. Vitamin D ized face malnutrition?
C. Vitamin E A. 20%
D. Vitamin K B. 65%
C. 70%
NARAYAN CHANGDER
12. The function of eating is to get
A. energy and nutrients D. 40%
B. only nutrients 18. A child decided to eat only meat, oily fish,
cheese and bread, and drink water. Which
C. only energy
nutrient would be in low levels in this
D. good taste diet?
13. is a condition wherein a person lacks A. calcium
with the daily needed nutrients and re- B. iron
quirements that leads them to illness and C. vitamin C
other deficiencies.
D. vitamin D
A. Overnutrition
19. Iodine is used by the body to produce
B. Undernutrition
what?
C. Iodine deficiency disease
A. Thyroid hormones
D. Calcium Deficiency Disease
B. Red blood cells
14. An example of a healthy snack would in- C. Scurvy
clude? D. none of above
A. Cheetos
20. What is the condition that occurs when
B. A Big mac people do not consume enough calories or
C. Fruits and Vegetables do not eat a sufficient variety of foods to
fulfill their body’s needs?
D. Gummy Worms
A. Malnutrition
15. The disease characterized by weak porous
B. Hunger
bones is:
C. Diet
A. anemia
D. Food
B. goiter
21. Deficiencies, excesses or imbalances in a
C. diabetes
person’s intake of energy and/or nutri-
D. osteoporosis ents
16. Which continent(s) are greatly affected by A. malnutrition
malnutrition B. nutrition
A. Asia C. overnutrition
B. Africa D. none of above

22. What is the definition of a sign. C. Fruits

A. Something other people, such as a doc- D. Peanut butter and jam

tor, detect.
B. Something the patient feels or reports. 28. Vitamin D works with what other mineral
to keep bones strong?
C. A magic trick. A. Vitamin C
D. none of above B. Iron

C. Calcium
23. If you suffer from Anemia you should eat
foods rich in D. none of above
A. Vitamin A
29. A disease resulting from a lack of vitamin
B. Calcium C (ascorbic acid)
C. Iron A. Obesity
D. none of above B. Diarrhea
24. “Malnutrition” means: C. Scurvy
A. Too little nutrients D. none of above
B. Too much nutrients
30. A lack of vitamin D can cause which dis-
C. Not getting the right balance of nutri- ease?
ents
A. scurvy
D. Obese
B. marasmus
25. The deficiency diseases can be prevented C. obesity
by having
D. brittle bones
A. Junk food
B. Balanced diet rich in fresh fruits and 31. What is a symptom of malnutrition?
vegetables A. You become unable to wiggle your toes
C. Lots of soda
D. none of above B. You can get a brain tumor
26. Proteins are provided by C. Your immune system will be weakened
A. dried beans, peas, and nuts
D. none of above
B. milk and eggs
C. meat, fish, and poultry 32. Vitamin B12 deficiency has been linked to
D. All choices are correct what disease?
A. Kwashiorker
27. Iron produces hemoglobin and is found in
which foods? B. Heart Disease
A. Spinach, and beans and tofu C. Alzheimer’s Disease
B. Seafood D. none of above

33. What is a food desert? 39. Which nutrient is our body’s main source
A. A desert full of food of energy?
B. A place with no food A. Minerals
C. A city or town that doesn’t have access B. Water

to fresh food C. Carbohydrates
NARAYAN CHANGDER
34. What deficiency is called Anemia? 40. This happens when a person gets a very
A. Calcium deficiency little amount of nutrients from food
B. Vitamin A deficiency A. undernutrition
C. Iodine deficiency B. overnutrition
D. Iron deficiency C. obese

D. none of above
35. What foods contain iodine?
A. Fish, seaweed, seafood, dairy foods 41. BMI is calculated by using a person’s:
B. Beef, pork, chicken A. Weight & Height
C. Hamburgers B. Height & Age
D. none of above C. Weight, Height, & Age
D. none of above
36. This disease is from a vitamin D defi-
ciency: 42. What is subnutrition?
A. scurvy A. When a person’s diet does not provide
B. rickets them with enough calories and protein for
maintenance and growth.
C. pellegra
B. When a person consumes too many
D. blindness
calories.
37. What causes scurvy? C. When a person does not consume
A. Vitamin A deficiency enough food.
B. Vitamin C deficiency D. none of above
C. Calcium deficiency 43. Suzie selects a fertilizer that will promote

D. none of above good green growth for the leaves and
stems of her houseplants. The fertilizer
38. What happens if a person burns/uses will MOST likely contain the primary ele-
more calories then they eat? ment:
A. They lose weight A. Chlorine
B. They gain weight B. Copper
C. nothing C. Nitrogen
D. none of above D. Zinc

44. What causes rickets? 50. The disease where your bones are weak
A. Vitamin A Deficiency and easily breakable:

A. anemia
B. Vitamin C deficiency
B. goiter
C. Vitamin D deficiency
C. diabetes
D. none of above
D. osteoporosis
45. Calcium, Sodium, and Fluoride are exam-
ples of ? 51. Too much salt is bad because
A. Minerals A. You will get cancer

B. Your bones become weak
B. Vitamins
C. It makes you more hungry
C. Fruits
D. You will get high blood pressure
D. Fiber
52. A reason for Hunger in Africa is NOT
46. Where is obesity most common?
A. Poverty
A. Less economically developed coun-
B. Conflict
tries
C. Climate and weather
B. Poor countries
D. Employment
C. Where there are more McDonalds
D. In countries with more wealth 53. This happens when a person eats too much
and becomes overweight, weak and sickly.
47. Lack of exposure to sunlight may lead to It happens when one consumes food nutri-
deficiency of this ents than what the body actually needs.
A. Vitamin D A. undernutrition
B. Vitamin K B. overnutrition
C. Vitamin E C. underweight
48. What causes Coronary Heart Disease? 54. If a person has a deficiency in vitamin C,
they may have
A. Blocks in arteries from blood
A. scurvy
B. Blocks in arteries from plaque
B. Rickets
C. Blocks in arteries by cheese C. Osteoporosis
D. Blocks in arteries from skin D. Anemia
49. How many types of malnutrition exist? 55. An example of an unhealthy eating habit
A. 2 (Desnutrition, undernutrition) includes?
B. 3 (Desnutrition, undernutrition, over- A. Eating Breakfast, Lunch and Dinner
nutrition) B. Eating late at night
C. 2 (Undernutrition, overnutrition) C. Fruits and Veggies
D. none of above D. Water

56. This nutrient is vital to almost every body C. transports water throughout the body
function. It helps to regulate body temper-
ature, transport nutrients, removes waste D. rids the body of toxins
from the body, and keeps skin moist.
A. water 62. Who is responsible for your eating habits
and behaviors?
B. minerals
C. vitamins A. My parents
NARAYAN CHANGDER
D. fats B. Michelle Obama
C. You
57. Good bacteria found in the digestive sys-
tem can grow if you eat lots of: D. Santa Claus
A. Simple sugars 63. Overconsumption of certain nutrients,
B. Protein such as protein, calories or fat, can also
C. Fat lead to malnutrition.
D. Fibre A. Pregnancy
B. Stress
58. What is the most common symptom of mal-
nutrition? C. Overnutrition
A. unintentional weight loss D. none of above
B. gaining weight
64. Characterized by swelling in the neck
C. low mood
A. Kwashiorkor
D. weak muscles
B. Anemia
59. The addition of this trace mineral to pub- C. Goiter
lic water can decrease incidents of tooth
decay: D. none of above
A. molybdenum 65. . is the most common nutritional disor-
B. fluoride der in the world.
C. iodine A. vitamin A deficiency
D. iron B. iron-deficiency anemia
60. What food is fortified with Vitamin D? C. iodine deficiency disorder
A. Fish D. protein-energy malnutrition
B. Dairy Products 66. Characterized by swelling of body parts,
C. Hot Cheetos stunted growth, and red patched on the
D. none of above skin
A. Kwashiorkor
61. Iron produces hemoglobin which
B. Rickets
A. Transports oxygen throughout the
body C. Night Blindness
B. transports CO2 throughout the body D. none of above

67. The recommended servings for this food A. dairy group

group is 3 cups per day for both boys and B. fats, oils, and sweets group
girls 9-18 years old. Cheese belongs to

this food group. C. grain group
A. fruit group D. protein group
B. vegetable group 73. What does malnutrition mean?
C. grains group A. Not having enough to eat
D. dairy group B. Not having enough carbohydrates
68. Affects may parts of the body and can C. Not having the right balance of nutri-
cause paralysis ents to be healthy
A. Goiter D. Having too much to eat
B. Beri beri 74. What can cause a vitamin or mineral defi-

C. Rickets ciency?
D. none of above A. Too much junk food, or a lack of dietary

variety.
69. Type of malnutrition B. Aliens
A. 1 C. An enlarged thyroid gland.
B. 2 D. none of above
C. 3
75. If you are lactose intolerant, then you
D. 4 should not eat which foods?
70. Except for , all of the following are A. Broccoli
major problems causing hunger. B. Milk
A. poverty C. Fish
B. economic growth D. Meat
C. population growth
76. How many people in the world are mal-
D. environmental deterioration nourished?
71. Which food group according to my plate A. 1 billion
would repair and rebuild cells and tissue B. 795 million
the fastest?
C. 2 million
A. grains
D. 6, 789
B. protein
C. dairy 77. Does malnutrition affect only families in
poverty?
D. fiber
A. Yes
72. Foods from this group are in high in fats B. No
and sugars and contains few other nutri-
ents. They should only be eaten in moder- C. It depends
ation. D. none of above

78. What is a goiter? A. Vitamin Deficiency

A. An enlarged thyroid gland B. Malnutrition
B. A vitamin C deficiency C. Mineral Deficiency
C. Malnutrition
D. Anemia
D. none of above
84. Having an excess amount of body fat.
79. What mineral deficiency is the largest
NARAYAN CHANGDER
cause of preventable brain damage and im- A. Body Moderation
paired psychomotor development in the de- B. Body Composition
veloping world?
C. Obesity
A. calcium
B. selenium D. Healthy Weight
C. iron 85. Common cause of malnutrition
D. iodine
A. Laziness to prepare food
80. What are some groups of people that are B. Living in areas with limited access to
at risk of developing malnutrition? food
A. Elderly, socially isolated, low incomes
C. Not to eat candies
B. Elderly, teenagers, celebrities
D. none of above
C. Teenagers, elderly, chronic eating dis-
orders 86. What is undernutrition?
D. none of above
A. When a person’s diet does not provide
81. If a person has a deficiency in Iron, they them with enough calories and protein for
may have maintenance and growth.
A. scurvy B. When a person consumes too many
calories.
B. Rickets
C. Osteoporosis C. When a person does not consume
enough food.
D. Anemia
D. none of above
82. What is the purpose of Iron?
A. Transport oxygen to the cells, blood 87. What is overnutrition?
cell formation, etc. A. When a person’s diet does not provide
B. Produce thyroid hormones them with enough calories and protein for
maintenance and growth.
C. When a person consumes too many
calories. B. When a person consumes too many
D. none of above calories.
C. When a person does not consume
83. occurs when your body doesn’t ob-
enough food.
tain or absorb the required amount of a
mineral. D. none of above

88. What could you do to prevent malnutri- D. Carbohydrates provide the body with a
tion? source of energy.

A. Eat a healthy balanced diet and main-
tain your own personal wellfare. 93. What is the definition of a symptom?
B. Eat unhealthy, don’t stay groomed and A. Something other people, such as doc-
most importantly, eat as much junk as tor, detect.
want. B. Something the patient feels or reports.
C. Nothing, it simply just comes around
and stay forever.
C. A magic trick.
D. I have no idea.
D. none of above
89. It is a serious condition that happens when
a person’s diet does not contain the right 94. Which group of people is most likely to suf-
amount of nutrients the body needs in or- fer from protein-energy malnutrition?
der to function well.
A. homeless
A. Malnutrition
B. elderly
B. Nutrition
C. infants and children
C. Balance meal
D. Proper nutrition D. overweight and obese
90. is also known as hypocalcemia, it oc- 95. To rest your mind and body by closing your
curs when calcium level intake for the body eyes and becoming unconscious
is low.
A. Study
A. Calcium deficiency disease
B. Sleep
B. Iron deficiency disease
C. Run
C. Iron Deficiency disease
D. Protein Deficiency disease D. none of above
91. Which of these is not a fat soluble vita- 96. Which of these diseases is NOT related to
min: food choices?
A. B A. Influenza
B. K B. Obesity
C. A
C. Heart disease
D. E
D. Diabetes
92. What does the body use carbohydrates
for? 97. What is kwashiorkor caused by?
A. Carbohydrates enable the tranport of A. Severe malnutrition
essential nutrients in the body.
B. Overnutrition
B. Carbohydrates improve digestion.
C. Junk food
C. Carbohydrates are used by the body
for growth. D. none of above

1.23 Digestive System 388
98. Which vitamin is known as the ‘sunshine’ B. fresh

vitamin? C. containing carbon
A. Aa. A D. containing oxygen
B. D
101. A disease that makes the person unable
C. E to see well in the dim lights or at night.
D. K A. Scurvy
NARAYAN CHANGDER
99. The is the main food security program B. Night Blindness
in the United States. C. Goiter
A. WIC program D. none of above
B. Elderly Nutrition program
102. Which food group would repair and re-
C. Supplemental Nutrition Assistance build cells and help bones to grow?
Program
A. grains
D. Commodity Supplement Food Program
B. protein
100. “Organic” means: C. dairy
A. alive D. fiber
1.23 Digestive System

1. finger-like projections filled with capillar- 4. Which of these stages of digestion includes
ies in the small intestine that absorb nutri- a chemical change?
ents A. peristalsis
A. digestion B. chewing
B. absorption C. saliva
C. peristalsis D. large intestine
D. villi 5. A bolus
2. Nucleases breaks down A. helps digest starch
A. carbohydrates B. is a combination of saliva and food
B. proteins C. creates antibacterial activity in the
mouth
C. fats
D. acts as a lubricant
D. nucleic acids
6. What moves a bolus through the esopha-
3. Where is bile stored? gus into the stomach?
A. Pancreas A. Voluntary muscles
B. Gall Bladder B. Physical movement
C. Liver C. Peristalsis
D. Appendix D. Skeletal muscle contractions

7. organs that release special digestive C. Small intestine

juices, like bile, to break down food D. Large intestine

A. the trio of organs, the liver, the pan-
creas, and the gallbladder 13. Fatty foods are attacked by:
B. the gastrointestinal tract A. Trypsin
C. the mesentery B. Amylase
D. the hormones, enzymes, nerves, and C. Lipase
blood D. Pepsin
8. Which digestive system part matches the
description:process the nutrients absorbed
description:is a 22-foot long muscular tube
from the small intestine
that breaks down food using enzymes re-
A. liver leased by the pancreas
B. small intestine A. large intestine
C. esophogas B. small intestine
D. stomach C. pancreas
9. What has chemical juice D. esophogas
A. The pancreas 15. The is where food is mixed with juices
B. the kidney and is squeezed and churned until it be-
C. the mouth comes a thick liquid.
D. the large intestine A. esophagus

B. stomach
10. Which is NOT a function of the Digestive
System? C. small intestine
A. To rid the body of solid waste D. large intestine
B. Absorb nutrients for energy & growth 16. Rhythm-like contraction of the muscles in
C. Break down nutrients from food the walls of the GI tract
D. Pump blood around the body A. deglutition
11. What do cows eat? B. mastication
A. Grass C. peristalsis
B. Hay D. none of above

C. Corn 17. What produces chemicals that break down
D. All of the above fats, starches and proteins?
A. Pulmonary artery
12. Where does the absorption of the nutri-
ents take place? B. Pancreas
A. Stomach C. Pituitary gland
B. Mouth D. none of above

18. What is the chickens true stomach? C. a series of defined muscular contrac-
A. Gizzard tions, that propels the food into the stom-
ach
B. It doesnt have a true stomach
C. Proventriculus
D. Crop 24. Mouth to stomach to intestines. What sys-
tem helps the digestive system move food
19. A fluid in the mouth that helps digest until it becomes waste?
NARAYAN CHANGDER
food. A. circulatory
A. saliva B. immune
B. pepsi C. muscular
C. salty D. skeletal
D. none of above
25. Where is the digestion of food com-
20. The digestive system produces enzymes pleted?
that are specialized to help break down A. liver
each type of
B. large intestine
A. food molecule
C. stomach
B. chemical reaction
D. small intestine
C. bolus
D. stool 26. An enzyme in the stomach that breaks
down protein
21. Place the following events in sequence:A)
A. Vitamin
Food enters your large intestine; B) Food
enters your small intestine; C) Food enters B. Pepsin
your esophagus C. Amylase
A. A, B, C D. Saliva
B. C, B, A
27. What is the organ where water is ab-
C. C, A, B sorbed from the digested food and re-
D. B, A, C turned to the bloodstream?
A. mouth
22. Where is the intestinal juice secreted?
B. small intestine
A. Small intestine
C. esophagus
B. Stomach
D. large intestine
C. Large intestine
D. Pancreas 28. Digestion is COMPLETED in the
23. Peristalsis in the esophagial tissue means A. stomach

B. liver
A. digestion of food C. small intestine
B. a process of chewing the food D. large intestine

29. Part of the digestive system that takes C. stomach

food into the body, the beginning of the D. small intestine
digestive system.

35. Which organ pushes food down to the
A. Stomach
stomach?
B. Saliva
A. Mouth
C. Mouth
B. Esophagus
D. Anus C. Rectum
30. Where in the body would HCl be found? D. Large intestine
A. Mouth 36. People in the Arctic region live in condi-
B. Esophagus tions where temperatures are as low as
-40 ◦ C. What should their diet be rich in,
C. Liver
to adapt to these conditions?
D. Stomach
A. amino acids
31. What is the mechanical and chemical break- B. glucose
down of food C. fats
A. Digestion D. vitamins
B. Absorption
37. Which part carries food into your stom-
C. Elimination ach?
D. none of above A. esophagus
32. Which process helps ruminants to digest B. mouth
plant material? C. trachea
A. mastication D. vessels
B. peristalsis 38. TRUE OR FALSE:Enzymes change the chem-
C. fermentation ical reaction
D. cytolysis A. TRUE, but not entirely
B. FALSE, they just speed it up
33. The is a long tube that connects the
mouth to the stomach. C. FALSE, they have no role in chemical
reactions
A. Tongue
D. none of above
B. Rectum
39. Select the word/s that best describes each
C. Esophagus
statement. Choose only the letter of the
D. Small Intestine correct answer. Chew your food slowly
and relax when you eat.
34. This organ helps to absorb water from di-
gested food and sends the water to the A. Essential Nutrients
bloodstream. B. Treatment
A. large intestine C. Disorders of the digestive system
B. liver D. Care/ Prevention

40. Bile is produced by the liver and stored in 45. How does the esophagus move food?
the gallbladder. It is needed to help digest A. With a moving van.
A. Carbohydrates B. Food moves down because of gravity.
B. Proteins C. By squeezing rings of muscle.
C. Fats D. Through photosynthesis
D. Vitamins 46. What is the last part of the large intestine
called?
NARAYAN CHANGDER
41. What is one accessory organ of the diges-
A. pancreas
tive system?
B. esophagus
A. Small Intestine
C. appendix
B. Esophagus
D. rectum
C. Gallbladder
47. How is pseudoruminant like a monogas-
D. Stomach tric?
42. Which of the following is NOT an example A. single stomach

of CHEMICAL digestion? B. 4 stomachs
A. chewing your food into small pieces C. sharp canine teeth
B. stomach acid dissolving food D. enlarged cecum
C. bile breaking down fats in the small in- 48. Which of the following helps digest starch
testine in the mouth
D. salvia changing starch into sugar in A. salivary amylase
your mouth B. lysozymes
C. mucin
43. Muscle is made of mostly , which is
chemically changed into amino acids. D. bolus
A. Protein 49. The three key nutrients in food that are

organic compounds are
B. Carbohydrates
A. carbohydrates, fat, and protein
C. Nucleic Acid
B. dairy, meat, and vegetables
D. Lipid
C. vitamins, minerals, and calories
44. Food is moved along the digestive tract D. fish, beef and pork
due to
50. If the liver is not functioning properly,
A. the contractions of the muscular what would most likely be the result?
coat
A. food would not be able to move into the
B. the digestive glands secrete diges- small intestsine
tive juices B. fats would not be digested
C. it has many blood vessels. C. water would not be absored
D. none of above D. it would not affect digestion

51. The teeth and tongue of the oral cavity C. Heart

break foodstuff down physically. This is D. Liver
an example of

A. mechanical digestion 57. Which of these is NOT a function of the
digestive system?
B. chemical digestion
C. absorption A. breaks down food
D. peristalsis B. absorbs nutrients

C. eliminates waste
52. Which taste does our tongue feel from
front part? D. takes oxygen to body cells
A. Salty 58. Which organ releases digestive chemicals
B. Bitter into the small intestine to help with diges-
C. Sour tion?
D. Sweet A. gallbladder
B. stomach
53. Left over fiber, water and dead cells
sloughed off during digestion make it into C. liver
the large intestine called ? D. pancreas
A. colon
59. What is the substance found in the stom-
B. small intestine
ach that allows for chemical digestion to
C. esophagus take place?
D. none of the above. A. Gastric Juices
54. Which of the following is NOT part of the B. Saliva
alimentary canal? C. Bile
A. small intestine
D. none of above
B. esophagus
60. The opening at the end of the digestive
C. stomach
track where feces exits the body.
D. pancreas
A. large intestine
55. Nutrients pass into the blood stream in B. small intestine
this organ.
C. rectum
A. Esophagus
D. anus
B. Small interstine
C. Liver 61. Mechanical digestion does NOT occur in the
D. Pancreas
A. mouth
56. Which is not the part of digestive sys-
tem? B. stomach
A. Stomach C. small intestine
B. Small intestine D. large intestine

62. Tiny fingerlike projections in the small in- 67. Word Analogy. Analyze the given pairs
testine. of relationships. Select from the given
choices below which correctly described
A. Gall Bladder
the given pairs. Choose the letter that cor-
B. Villi responds to your answer.
C. Rectum A. Both pairs are matched .
D. Pancreas B. Both pairs are mismatched.
NARAYAN CHANGDER
C. One of the pairs is mismatched.
63. Nutrients from digested food are absorbed
in which digestive organ? D. none of above
A. Small Intestine 68. What have you learn about the digestive
system?
B. Stomach
A. breaks down food and gives you en-
C. Large Intestine ergy
D. Gallbladder B. Allows you to breath and gives you en-
ergy
64. Which of the following is a physical diges-
tion? C. Gives you nutrients and breaks down
food
A. Bile emulsifies fats into smaller fat
D. None
droplets.
B. Glucose formed by maltase in the 69. Food travels down the esophogus to the
small intestine.
C. Protease breaks down the proteins. A. Gull bladder
D. Salivary amylase mixes with starch in B. Mouth

the mouth. C. Stomach
D. Small intestine
65. This part produces bile, which is used by
the body to break up fat particles. 70. Lipids, which can be found in oil based
A. Gall Bladder salad dressingsand ice cream, during diges-
tion are splitted into
B. Pancreas
C. Liver B. glycerol and amino acids
D. Small Intestine C. glucose and fatty acids
66. What is a series of involuntary muscle con- D. glucose and amino acids
tractions that move food through the di-
71. This is the holding tank for solid waste
gestive tract
(aka poop)
A. Stomach A. phalanges
B. Pancreas B. trachea
C. Peristalsis C. sternum
D. none of above D. rectum

72. Where is the digestive system located in 78. What is after the small intestine?
your body?
A. large intestine

A. Large Central Vacuole
B. stomach
B. Alimentary canal
C. Endoplasmic Reticulum C. mouth
D. Intestines D. none of above
73. When ruminants “chew the cud”, they are
79. Which of the following is the largest gland
A. regurgitating food to chew it again in an adult man?
B. belching to release gas from ferment- A. Thymus
ing food
C. passing gas! B. Liver
D. regurgitating food they don’t want C. Thyroid
74. What is the difference between the small D. Pancreas

and large intestine?
A. The small intestine is shorter. 80. The mechanical and chemical breakdown
of food into small particles and molecules
B. The large intestine is skinnier. that your body can absorb and use
C. The small intestine is skinnier and
A. ingestion
longer.
D. none of above B. elimination
75. Which of the following is an accessory or- C. digestion

gan? D. absorption
A. Stomach
B. Small Intesting 81. An enzyme in our saliva called ptyalin
breaks down what into sugar.
C. Liver
D. Large Intestine A. Fats
76. Tearing, mixing, churning and shredding B. Proteins

are all examples of C. Minerals
A. chemical digestion
D. Carbohydrates
B. saliva
C. mechanical digestion 82. The role of the pancreas, liver, and gall-
D. structure bladder is to
A. Use enzymes and bile to break down
77. Bile is stored in the
food and extract its nutrients
A. pancreas
B. Break food into small chunks
B. small intestines
C. gall bladder C. Clear the system of any toxins
D. liver D. Remove liquid from the stomach

83. A substance such as a fat, a protein, or a 88. After absorbing nutrients in the small in-
carbohydrate that a living thing needs to testine, where do they go?
survive. A. Large intestine
A. Nutrients B. Kidney
B. Saliva C. Stomach
C. Digestion D. Bloodstream
D. Absorb 89. a type of digestion where food is physi-
NARAYAN CHANGDER
cally broken into smaller pieces
84. The gastrointestinal tract (GI tract)includes A. chemical digestion
all the following, EXCEPT
B. mechanical digestion
A. Esophagus C. indigestion
B. Liver D. automatic digestion
C. Stomach 90. Extensive damage to the large intestine
D. Small intestine would have the greatest effect on
A. glucose metabolism
85. The small and large intestines both
B. protein synthesis
A. store waste C. enzyme secretion
B. absorb water D. water reabsorption
C. mix and mash food in order to break it 91. What are the main parts of the digestive
down system
D. absorb nutrients A. stomach, small and large intestine
B. mouth, stomach, esophagus, large and
86. Where does most of the chemical digestion
small intestine, and rectum
of food takes place? Nutrients from food
are also absorbed into the bloodstream C. stomach, lungs, trachea, rectum
here. D. large and small intestine, trachea,
A. Large Intestines stomach, mouth
B. Small Intestines 92. THE MOVEMENT OF FOOD THROUGH THE

BODY
C. Gall Bladder
A. INGESTION
D. Liver
B. PERISTALSIS
87. What organ is the largest and helps clean C. DIGESTION
your blood by destroying worn out blood D. ABSORPTION
cells?
93. What is a digestive sysyetm useg
A. pancreas
A. To breath
B. small intestines B. To pump blood
C. esophagus C. To break food
D. liver D. To smell dev

94. Nucleases are made in the 100. The digestive system contains or-
A. mouth and esophagus gans.
A. 12

B. small intestines and large intestines
B. 9
C. small intestines
C. 10
D. pancreas
D. 7
95. Which secondary organ produces insulin
101. Is the digestive system the most impor-
and other digestive juices to further break
tant system?
down the food in the small intestines?
A. Yes
A. liver
B. No
B. gallbladder
C. It depends
C. mouth
D. It is the most important for breaking
D. pancreas down food into nutrients.
96. Length of large intestine is 102. Food travels from the mouth to the stom-
ach through the
A. 15 feet
A. esophagus
B. 5 feet
B. colon
C. 25 feet
C. large intestine
D. 7 feet
D. small intestine
97. The accessory digestive organs include all 103. Which digestive system part matches
of the following, EXCEPT: the description:Located near your
A. Pancreas throat:receives food from your mouth
B. Tongue when you swallow
A. mouth
C. Liver
B. small intestine
D. Stomach
C. liver
98. Where does the most absorption of nutri- D. esophagus
ents from food take place?
104. Saliva is found in our - - - -.
A. stomach
A. Mouth
B. liver
B. Stomach
C. small intestine
C. Liver
D. large intestine
D. Kideny
99. Where does digestion begins? 105. Complete digestion of food occurs in:
A. throat A. Stomach
B. mouth B. Small intestine
C. stomach C. Pancreas
D. small intestines D. Large intestine

106. Region where chyme enters the small in- 112. Jane felt pain in the stomach and vomit-
testine is known as ted after eating some food from a restau-
A. colon rant. Which organ in the digestive system
is affected?
B. ileum
A. gullet
C. jejunum
B. stomach
D. duodenum
C. small intestine
NARAYAN CHANGDER
107. What do you call the chewed food that
travels through your esophagus? D. large intestine
A. Bolus 113. Series of involuntary contractions along
B. Callus the walls of the digestive tract (esopha-
C. Chyme gus, stomach and intestines)
D. Chime A. Peristalsis
B. Epiglottis
108. Why do we eat?
A. To get the nutrients we need to survive. C. Pepsin
D. Stomach
B. So we can gain weight.
114. What part of the digestive system con-
C. Because we enjoy it. tains chemicals that breaks down food and
D. To get carbon dioxide and oxygen. make it easier to swallow?
109. One of the following processes which A. Tongue

does not occur in the stomach is: B. Teeth
A. Storage of food C. Saliva
B. Digestion of proteins D. Esophagus
C. Digestion of sugars
D. Addition of hydrochloric acid 115. What is the first stomach of the cow?
A. Reticulum
110. What comes first?
B. Rumen
A. Mouth
C. Omasum
B. stomach
C. large intestine D. Abomasum
D. small intestine 116. This organ stores and releases the bile to
the small intestine so the bile can break
111. how many organs are there in our diges-
down fats in the chyme.
tive system?
A. 8 A. liver
B. 9 B. pancreas
C. 10 C. gall bladder
D. 7 D. large intestine

117. Humans cannot digest food without the C. Pancreas

aid of small single-celled organisms that
D. Gall Bladder
live in our digestive tract. Which com-

mon name is associated with these single- 123. Where does digestion end?
celled organisms that help humans digest
food? A. Mouth
A. algae B. Esophagus
B. bacteria C. Small intestine
C. protozoa D. Pharynx
D. virus
124. What toxic substance is excreted in the
118. Where is the pancreas located? urine?
A. Behind the stomach A. Glucose
B. Behind the small intestine B. Sodium ions
C. Inside the small intestine C. Carbon dioxide
D. Behind the large intestine D. Urea
119. The large intestine includes
125. Why do we need to break apart the food
A. descending colon we eat?
B. duodenum A. So it can fit in our stomach
C. ileum
B. So our bodies can use the nutrients
D. none of above
C. So liquids can be separated from
120. Provides additional enzymes(pancreatic solids
juice) to help nutrients get absorbed by the D. So our bodies enzymes can have some-
small intestine. thing to do
A. liver
B. kidneys 126. How do chickens eat food?
C. gall bladder A. They peck it

D. pancreas B. They chew it up
C. They use forks and spoons
121. Bile is made by which digestive organ?
A. Gallbladder D. They are hand fed
B. Stomach 127. These are fingerlike projections in the
C. Rectum small intestine that function in the absorp-
tion of nutrients
D. Liver
A. Sphincter
122. Component of the digestive system
which produces hydrochloric acid? B. Bile
A. Stomach C. Villi
B. Liver D. Pharynx

128. Inside the small intestine you would 134. This organic compound chemically
mainly observe changes into simple sugar molecules to
A. mechanical digestion be used for food or short term energy.
B. chemical digestion A. Protein
C. no digestion B. Carbohydrates
D. both mechanical and chemical diges- C. Lipids
tion
D. Nucleic Acid
NARAYAN CHANGDER
129. produces enzymes that break down food
A. liver 135. DIGESTIVE SYSTEM main organ is heart
B. pancreas A. TRUE
C. gall bladder B. FALSE
D. stomach C. Maybe
130. After the large intestine, what comes D. None
next?
A. Rectum 136. Which 2 organs store solid waste then
allow it to pass through and leave the
B. Toilet
body?
C. none
A. Small and large intestine
D. accessory organs
B. Rectum and Anus
131. Which of the following kills bacteria in
the human alimentary canal? C. Stomach and Small Intestine
A. gastric juice D. Liver and Large Intestine
B. mucus
C. pancreatic juice description:organ that is responsible for
D. saliva processing waste so that emptying the
bowels
132. What is the taste of tamarind?
A. pancreas
A. Sweet
B. Sour B. mouth
C. Salty C. liver
D. Spicy D. large intestine
133. What is the process of wave-like muscle 138. Which of the following is a short tube
contractions that moves food through the that stores solid waste?
digestive tract?
A. Anus
A. Pericardium
B. Peristalsis B. Esophagus
C. Pepsin C. Trachea
D. Pericoronitis D. Rectum

139. The organ where food doesn’t pass B. the gastrointestinal tract
through but it does break down fats and
C. the mesentery
detoxify poisons?

D. the enzymes, hormones, nerves, and
A. liver
blood
B. small intestine
C. stomach 145. What does the reticulum look like?
D. large intestine A. Rainbow

B. Zebra print
140. From where does the digestive Juices pro-
duce? C. Honeycomb
A. Kidney D. none of above
B. Stomach
146. The innermost layer of the gastrointesti-
C. Liver nal tract is the
D. Brain A. serosa.
141. mechanical digestion happens here B. muscular layer.
A. stomach C. mucosa.
B. liver D. peritoneum.
C. esophagus
147. Which is longer?
D. pancreas
A. small intestine
142. BONUS!!! What are the 3 friends that
B. large intestine
help the small intestine with pulling out vi-
tamins and minerals? C. a pencil
A. liver, pancreas, gallbladder D. my teacher
B. liver, pancreas, esophagus
148. The muscle of the esophagus squeeze the
C. gallbladder, pancreas, stomach food to the
D. rectum, pancreas, liver A. Pharynx
143. The pancreas, liver, and gallbladder are B. Stomach
known as
C. Large intestine
A. accessory organs
D. Small intestine
B. the digestive tract
C. acid makers 149. Which part of the bird digestive system
is a multifunctional organ that can excrete
D. digestion helpers wastes and be used in reproduction?
144. A twisting channel that transports your A. crop
food and has an internal surface area of
B. gizzard
about 30-40 meters squared.
C. proventriculus
A. the trio of organs, the liver, pancreas,
and gallbladder D. cloaca

150. A person who has had the gallbladder re- C. Intestine

moved may be expected to have some dif- D. Food pipe
ficulty in
A. Absorbing minerals 156. Which organ does most of the chemical
digestion of food and allows nutrients to
B. Digesting Fats
be absorbed into the body?
C. Excreting Urea
A. stomach
D. Storing Glycogen
NARAYAN CHANGDER
B. esophagus
151. a gastric juice found in the stomach C. small intestine
A. acidic fluid D. liver
B. pepsin
157. Which region of the ruminant stomach is
C. papain the fermentation vat that produces a fiber
D. liver fluid mat?
152. The hepatic portal vein carries soluble A. rumen

foods: B. reticulum
A. From the liver to the heart C. omasum
B. From the stomach to the liver D. abomasum
C. From the illium to the liver
158. Before starch can enter a cell, it must be
D. From the liver to the kidney
A. absorbed by simple sugars
153. The structure that transports the bolus B. diffused into simple sugars
from the pharynx to the stomach it called
C. digested to form simple sugars
A. larynx D. actively transported by simple sugars
B. trachea 159. What colour will starch turn brown iodine
C. esophagus solution into?
D. pyloric sphincter A. blue-black
154. a yellowish green-liquid that digests fat B. colourless

is called ? C. red
A. bile D. yellow
B. enzyme
160. Which is the correct order of the organs
C. saliva in the urinary system in which urine trav-
D. none of the above els?
A. Kidney, Urethra, Bladder, Ureters
155. Which is not a part of our digestive sys-
tem? B. Bladder, Urethra, Kidney, Ureters
A. Stomach C. Kidney, Ureters, Bladder, Urethra
B. Heart D. Kidney, Bladder, Ureters, Urethra

161. Which of these are pseudoruminants? 167. what part of the digestive system that
A. rabbits is a twisting channel that transports your
food and has an iternal surface area of be-

B. horses tween 30-40 sq.meters?
C. guinea pigs A. gallbladder
D. all of these
B. pancreas
162. How long is a small intestine? C. liver
A. 3 feet D. gastrointestinal tract
B. 6 feet
168. chemical digestion happens here
C. 20 feet
A. stomach
D. none of above
B. liver
163. Provides additional enzymes(pancreatic C. pancreas
juice) to help nutrients get broken down
in the small intestine. D. large intestine
A. liver 169. What is the process of chewing
B. kidneys A. Tongue
C. gall bladder B. Teeth
D. pancreas C. Mastication
164. In the mouth, which type of digestion oc- D. none of above
cur?
170. Nucleases work in the
A. mechanical (chewing)
A. esophagus
B. chemical (saliva)
B. large intestine
C. no digestion occurs
C. stomacn
D. both mechanical and chemical
D. small intestine
165. The parts of the mouth responsible for
mechanical digestion are 171. Which organ makes enzymes (lactase,
amylase, protease, maltase) to break
A. esophagus, teeth, epiglottis. down the food that you eat?
B. teeth, tongue.
A. gallbladder
C. tongue, epiglottis.
B. liver
D. teeth, saliva.
C. pancreas
166. A disease in which stomach acid goes up D. rectum
into the esophagus causing burning pain
and sometimes ulcers. 172. Which organ only stores the bile?
A. celiac disease A. liver
B. GERD (acid reflux) B. gallbladder
C. appendicitus C. pancrease
D. diarhea D. none of above

173. Which of the following is not in the diges- 179. Which organ is made of three layers of
tive system muscles that continue mechanical diges-
A. Stomach tion?
B. Mouth A. stomach
C. Esophagus B. liver
D. Heart C. anus
D. esophagus
NARAYAN CHANGDER
174. Which food item is rich in carbohy-
drates?
180. What is the function of a small intestine
A. Green vegetables
B. Pulses A. to crunch the food
C. Rice B. To add enzymes

D. Egg C. Contains hydrochloric acid
175. Which organ pulls out the vitamins and D. To absorb nutrients and water
minerals from the food you’ve eaten?
181. What is the path of the digestive system
A. large intestines
A. mouth, esophagus, stomach, small in-
B. small intestines
testine, large intestine
C. stomach
B. mouth, stomach, small intestine, large
D. pancreas intestine, esophagus
176. The place where waste is stored before C. esophagus, large intestine, stomach,
it leaves the body. small intestine, mouth
A. rectum D. none of above
B. anus
182. What begins the process of chemical
C. small intestine
breakdown?
D. large intestine
A. Liver
177. In humans, structures that absorb most
B. Salivary glands
of the products of digestion are the
A. ducts of the pancreas C. Colon
B. cells of the esophagus D. none of above

C. muscular folds of the gallbladder
183. When large proteins are chemically di-
D. villi of the small intestine gested, they are broken up into many
smaller
178. Which organ is found in the buccal cavity
A. amino acids
A. palate
B. pylorus B. enzymes
C. cecum C. simple sugars

184. When you eat a cheeseburger, your di- 190. Food moves through the esophagus and
gestive digests the cheeseburger. the rest of the digestive tract by waves
of muscle contractions called

A. glands
B. organ A. peristalsis
C. system B. homeostasis
D. tissue C. sonar waves
185. What does the gizzard do? D. tsunami waves

A. Removes waste from the chicken 191. How long does it take for cows to digest
B. Transports food from the beak food
C. Crushes food up using grit A. 1-3 days
D. Gizzards? B. 2-4 days
186. The major function of having enzymes in C. A week
our digestive system is D. A month
A. to eliminate undigested food
B. to absorb water in the intestine 192. Blood capillaries have thin walls to allow
to pass easily
C. to speed up chemical reactions during
digestion A. nutrients
D. none of above B. enzymes
187. The oral cavity consists of C. catalysts
A. larynx, mouth, pharynx D. inhibitors

B. mouth 193. What are the 2 parts that make up the
C. mouth and pharynx digestive system?
D. mouth, pharynx, and esophagus A. the digestive tract and the blood ves-
sels
188. Which region of the ruminant stomach ab-
sorbs water and nutrients? B. the digestive tract and other organs
(such as tongue and liver)
A. rumen
C. All of the organs of the human body
B. reticulum
and the mouth
C. omasum
D. the mouth and the stomach
D. abomasum
194. Which of the following is NOT part of the
189. What is the part of the tooth you can see
gastrointestinal (GI) tract?
above the gum?
A. Crown A. Mouth
B. Pulp B. Esophagus
C. Root C. Small Intestine
D. Nerve D. Liver

195. What is the passage of digested food 201. An enzyme which clots milk is produced
from the digestive tract in the cardiovas- in the:
cular system A. Mouth
A. Digestion
B. Stomach
B. Absorption
C. Duodenum
C. Elimination
D. Pancreas
D. none of above
NARAYAN CHANGDER
202. Which enzyme does the stomach pro-
196. The organ that produces, or creates, bile duce?
to help with chemical digestion.
A. amylase
A. liver
B. lipase
B. pancreas
C. gall bladder C. maltase
D. small intestine D. protease
197. The major portion of all food takes 203. Which of the following is NOT true about
place in the duodenum. peristalsis?
A. ingestion A. Moves food along the digestive system
B. absorption
C. digestion B. Involves involuntary muscular contrac-
tions
D. elimination
C. starts in the mouth and continues
198. Which of the following structures is NOT through the rectum
part of the digestive system?
D. starts in the esophagus and ends in
A. esophagus the large intestine
B. larynx
204. The main purpose of digestion is to:
C. stomach
A. Make the food soluble
D. pharynx
B. Build up larger molecules
199. It absorbs the nutrients
C. Provide many different types of
A. Stomach molecules for absorption
B. Small intestine D. Make the passage of food along the di-
C. Teeth gestive tract easier
D. Esophagus 205. A hollow tube where nutrients are ab-
200. The squeezes water out of food and sorbed into the bloodstream is called the
absorbs water into the bloodstream.
A. esophagus A. esophagus
B. stomach B. stomach
C. small intestine C. small intestine
D. large intestine D. large intestine

206. Which organ of the digestive system B. liver

passes nutrients into the blood stream? C. esophagus

A. pancreas D. stomach
B. large intestine
212. what part of the digestive system is a
C. mouth large stretch of tissue that supports and
D. small intestine positions all your digestive organs in the
abdomen, enabling them to do their jobs.
207. what are the four main components of
A. esophagus
the digestive system?
B. liver
A. gastrointestinal tract, mesentary
C. digestion
B. pancreas, liver and gallbladder
D. mesentary
C. enzymes, hormones, nerves and blood
213. Amylase in saliva changes starch into
D. all of the above A. sugar
B. waste
208. Solid wastes are called
C. stomach acid
A. peristalsis
D. chyme
B. feces
C. ulcer 214. It is the roof of the mouth cavity
D. enzymes A. Palate
B. Tongue
209. What does stomach acid do?
C. Teeth
A. Chemically digests food in the mouth.
D. Molars
B. Chemically digests food in the stomach
215. What is the correct order in which food
passes through the digestive system?
C. Protects the stomach from digesting
iteself A. mouth>stomach>large intes-
tine>small intestine
D. Absorbs nutrients from food so the
body has energy. B. esophagus>sm intestine>stomach>lg
intestine
210. Saliva contains chemicals that change C. stomach>sm intestine>esophagus>mouth
starch into what?
A. Sugar D. mouth>esophagus>stomach>sm in-
B. Bile testine>lg intestine
C. Chyme 216. Small muscular pouch responsible for
D. Large intestine storing bile
A. pancreas
211. What is the short tube that stores solid
waste until it is eliminated from the body B. mechanical
through the anus? C. amylase
A. rectum D. gallbladder

217. Bile helps to “emulsify” fats. This means 222. The liquid inside the mouth that contains
that bile enzymes to begin digestion is called
A. digests fats into fatty acids and glyc- A. saliva
erol B. salivary glands
B. breaks large pieces of fat into smaller C. bile
pieces, but does NOT digest it
D. none of above
C. causes fat to gather into one large ball
NARAYAN CHANGDER
of fat 223. Digestion in animals begins in the
D. changes the active site of lipase A. intestines

B. mouth
218. What can be done to prevent hardware C. stomach
disease in some domesticated ruminants?
D. throat
A. only feed ruminants grass
224. A substance that is not in the end product
B. place magnet in reticulum
of digestion is:
C. feed meat diet A. Glucose
D. place magnet in palate B. Glycerol
219. This organ uses muscles to mix and mash C. Amino acids
food, and also adds digestive enzymes to D. Maltose
chemically digest food. Food is turned into
chyme here. 225. Food goes down to the esophagus
A. small intestine A. Then to the stomach

B. Then to reticulum
B. large intestine
C. Then to the rumen
C. mouth
D. none of above
D. stomach
226. The sphincter between the stomach and
220. Gastric juices in the stomach help digest the small intestine is the
food. This is
A. Epiglottis Sphincter
A. Mechanical digestion B. Pyloric Sphincter
B. Chemical digestion C. Esophageal Sphincter
C. Liver incorporation D. Cardiac Sphincter
D. Gall stones 227. This organ produces a chemical that is
sent into the mouth to chemically break
221. absorbs nutrients from food.
down carbohydrates.
A. Small intestine A. tongue
B. Liver B. pharynx
C. Stomach C. salivary gland
D. Large intestine D. epiglottis

228. What is a chemical produced by the liver C. Beef

used by the body to break up fat?
D. none of above

A. Saliva
B. Bile 234. A wearing away of the stomach lining
C. Stomach Acid A. mechanical

D. Mucus B. labor
229. Which organ releases digestive enzymes C. ulcer

into the small intestine? D. interact
A. pancreas
235. Which part of our digestive system ab-
B. small intestine sorbs the digested food?
C. esophagus
A. Stomach
D. salivary glands
B. Small intestine
230. Which of the following is NOT a job of C. Large intestine
the stomach?
D. Mouth
A. empty the liquid mixture of food into
the small intestines 236. Where does absorption of nutrients oc-
B. to store food you’ve eaten cur?
C. to pull vitamins and minerals A. Stomach
D. to break food down into a liquid mix- B. Large intestines
ture
C. Cecum
231. This is an opening where solid waste is
D. Small intestines
eliminated.
A. small intestine 237. Which enzyme below is involved
B. large intestine in the following chemical digestion
process?FATS→FATTY ACIDS/GLYCEROL
C. anus
A. Lipase
D. rectum
B. Trypsin
232. Which cells produce hydrochloric acid?
C. Amylase
A. Chief
D. Pepsin
B. Parietal
C. endocrine 238. are enzymes that help break down
carbohydrates.
D. Gastric
A. Amylase
233. What is it called when the cow spits it’s
food back up? B. Papain
A. Regurgitate C. Lipase
B. Spit D. Pepsin

239. What is the name of the molecule in C. acid.

saliva that chemically digests food?
D. mucus.
A. bile
B. stomach acid 245. What body systems provide the raw ma-
terials (oxygen and nutrients) cells need
C. enzymes for energy?
D. chyme A. endocrine - nervous
NARAYAN CHANGDER
240. There are types of Inflammatory B. lymphatic - muscular
bowel disease.
C. skeletal - excretory
A. 1
D. respiratory - digestive
B. 2
C. 3 246. Do you remember the organ?
D. 4 A. lungs?
B. heart?
241. Which part of the bird digestive system
is used to digest plant fiber? C. stomach?
A. crop D. i don’t know
B. proventriculus
247. Where would you expect to find hy-
C. gizzard drochloric acid?
D. cecum A. stomach
242. How does food move through your diges- B. small intestine
tive system? C. liver
A. by gravity pulling it down
D. large intestine
B. when we eat more food, it forces the
rest down 248. What breaks food into smaller pieces to
C. muscle movements called peristalsis begin mechanical digestion?
D. electromagnetic force A. Stomach

B. Esophagus
243. The function of the large intestine is to
C. Amylase
A. absorb food. D. Teeth
B. bring oxygen into the body.
249. Villi in the small intestine:
C. bring carbon dioxide to the heart.
A. Increase the surface area of the organ
D. absorb water. and absorbs nutrients
244. The esophagus is lined with a liquid called B. Absorb nutrients and lymph
C. Absorb the blood and increase the sur-
A. spit. face area of the organ
B. saliva. D. Absorbs blood and lymph

250. What does the mouth do? 256. what gland in your mouth that pumps
A. Breaks down the food to make it easier out saliva to turn food into a moist lump
called ?

to swallow
A. excretory gland, stool
B. Sends nutrients into the bloodstream
B. salivary gland, bolus
C. Nothing
C. enzyme, food
D. none of above
251. proteins that help break down large
257. Most chemical digestion takes place in
molecules into smaller molecules
which organ?
A. enzymes A. Stomach
B. saliva B. Small intestine
C. bili C. Rectum
D. gastric juice D. Esophagus
252. What is the function of the digestive sys- 258. Where are nutrients absorbed into the
tem? blood?
A. to break down and absorb nutrients A. esophagus
B. to support and protect our bodies B. small intestine
C. to produce vitamin D C. stomach
D. to help us move D. mouth

259. What Increases Surface Area In The Smal
253. The majority of digestion occurs in the: Intestine?
A. large intestine A. Villi
B. small intestine B. Lilli
C. ulcer C. Smilli
D. rectum D. Cilli
254. The chewing and grinding of food into 260. What is the feeling of discomfort in the
smaller pieces is an example of upper abdomen sometimes with gas and
nausea
A. Mechanical Digestion
A. Indigestion
B. Chemical Digestion
B. Nausea
C. Pancreas Digestion
C. Heartburn
D. Chemical Enzymes
D. none of above
255. Which is the ODD word out? 261. It breaks the food in small pieces
A. pepsin A. Teeth
B. glycogen B. Mouth
C. glucose C. Esophagus
D. none of above D. Saliva

262. How many ceca do chickens have? B. the large intestine is wider than the
A. 1 small intestine.
B. 2 C. the large intestine is where more food

can go.
C. 3
D. the large intestine is thinner than the
D. 5 small intestine.
263. Where does protein digestion begins? 268. Which of the following is not part of the
NARAYAN CHANGDER
A. large intestine digestive tract?
B. mouth A. stomach
C. small intestine B. small intestine
D. stomach C. liver
D. esophagus
264. An organ of the digestive system that re-
moves nutrients and water from digested 269. What is a yellow green bitter fluid impor-
food. You have a large one and a small tant in the breakdown and absorption of
one. fats
A. stomach A. Bile
B. esophagus B. Pepsin
C. liver C. Villi
D. intestine D. none of above
265. The stomach accomplish this type of di- 270. Which organ is a secondary organ that
gestion by churning. stores bile?
A. mehcanical A. stomach
B. chemical B. gallbladder
C. enzymes C. pancreas
D. ulcer D. liver
266. What is the definition for elimination? 271. A protein that speeds up the rate of a
chemcial reaction in your body is called
A. Breaking down food into smaller nutri- a(n)
ents
A. carbohydrate
B. Getting rid of waste products
B. amino acid
C. Getting food into our bodies
C. enzyme
D. Getting nutrients into our bloodstream,
so that our cells can use them D. hydrochloric acid
267. The large intestine has its name because 272. The process of breaking down food into
nutrient rich molecules.
A. the large intestine is longer than the A. absorption

small intestine. B. digestion

C. peristalsis C. Throat
D. villi D. none of above

273. The effect of bile upon fats as 279. how many parts are in the digestive sys-
A. Digestion tem?
B. Hydrolysis A. 10
C. Emulsification B. 13
D. Saponification C. 100
274. Which body system gets ride of solid D. none of above
waste?
280. THE PROCESS OF TAKING FOOD INTO
A. Excretory (Urinary) THE BODY:
B. Digestive
A. INGESTION
C. Circulatory
B. PERISTALYSIS
D. Respiratory
C. DIGESTION
275. Which organ produces bile? D. ABSORPTION
A. pancreas
281. Which of the following is the longest or-
B. stomach
gan in the human digestive system? ?
C. liver
A. Oesophagus
D. gallbladder
B. Small Intestine
276. A flap of tissue that blocks food from en- C. Large Intestine
tering the windpipe when you swallow
D. None of These
A. Enzymes
B. Peristalsis 282. in the intestine, the deconstruction of pro-
teins is then change into and carbohy-
C. Epiglottis
drates into ?
D. Mucus
A. amino acids, glocuse
277. were does the food go after the stom- B. bile
ach?
C. fat
A. heart
B. small intestine
C. large intestine 283. Produces the bile, which make it eas-
D. the liver ier to digest fats
A. Small intestine
278. What prepares the chewed food for swal-
lowing by shaping it B. Liver
A. Teeth C. Stomach
B. Tongue D. Large intestine

284. The last stage of the digestive system B. mouth and small intestine
takes place in the C. stomach and small intestine
A. body
D. mouth and stomach
B. stomach.
290. The process of peristalsis is best de-
C. intestines.
scribed as the
D. none of above
A. loss of water from vascular plants
NARAYAN CHANGDER
285. Which organ holds the waste left over B. release of acid into the stomach
from food?
C. chemical breakdown of food in the
A. stomach small intestine
B. large intestines
D. muscular contractions of the gastroin-
C. liver testinal tract
D. small intestines
291. How is a pseudoruminant like a rumi-
286. Which of the following is made up of nant?
different organs that worked together to A. digests plant material via fermenta-
break down food and nourish the body? tion
A. Digestion B. 4 stomachs
B. Ingestion C. single stomach
C. Peristalsis D. enlarged cecum
D. Digestive System
292. WHAT IS AFTER THE SMALL INTESTINE?
287. produces bile which helps break down
A. Large intestine
fats in the small intestine
A. Mouth B. nothing
B. Liver C. liver
C. Salivary Glands D. pancreas

D. Large Intestine 293. Which part of our digestive system
churns the food?
288. One of the three basic food types:needed
for building and repair of tissue in the A. Teeth
body. Found in beef, egg whites, nuts, and B. Tongue
pork.
C. Pancreas
A. Starch
D. Stomach
B. Sugar
C. Fiber 294. Lipase breaks down
D. Protein A. carbohydrates
B. proteins
289. Where does physical digestion occur in
the digestive system? C. fats
A. pancreas and liver D. nucleic acids

295. Where does fat digestion begins? C. Buccal Cavity

A. colon D. Liver

B. liver
301. The teeth chew food and the stomach
C. small intestine churns food into smaller particles. What
D. stomach is the name of this process?
296. An organ of the digestive system that re- A. chemical digestion

moves nutrients and water from digested B. mechanical digestion
food; the intestine is made up of two
parts:the small intestine and the large in- C. absorption
testine. D. enzyme activity
A. stomach
302. are enzymes that help break down
B. intestine fats.
C. esophagus A. Lipase
D. anus
B. Amylase
297. Which of the following is the tongue func- C. Papain
tion?
D. Pepsin
A. Filtration
B. Absorption 303. In the first stage of nutrition, food is
C. Help in digestion taken in through the mouth is called
D. Reabsorption A. Ingestion
B. Digestion
298. Which is the ODD one out?
A. bile C. Egistion
B. amylase D. Non of these

C. peristalsis 304. A long folded tube inside the body at-
D. none of above tached to the stomach where nutrients in
the food are absorbed.
299. In what parts of the digestive system do
both physical and chemical changes take A. large intestine
place? B. small intestine
A. mouth, stomach C. esophagus
B. mouth, stomach, esophagus D. none of above
C. stomach, pancreas
305. What is the functions of Incisors teeth?
D. stomach, liver
A. for swallow the food
300. In humans, where does digestion start?
? B. for cutting and chopping food
A. Stomach C. for crushing food
B. Small Intestine D. for grinding food

306. The chemical digestion of proteins begins 312. The and the gallbladder work to-
in the: gether to produce, store, and use bile to
A. Mouth help digest
B. Duodenum A. liver; fats

C. Stomach B. stomach; fats
D. Ileum C. appendix; food.
D. pancreas; sugars
NARAYAN CHANGDER
307. After dinner, you have a bad case of diar-
rhea. Which organ is most likely not func-
tioning properly? 313. Poisons are made harmless in the body
by:
A. stomach
A. Kidneys
B. small intestine
B. Liver
C. large intestine
D. liver C. Small intestine
D. Large intestine
308. Which organ stores bile?
A. gall bladder 314. Which of the following is an example of
B. villi complex substance that is broken down
during digestion into simpler substances?
C. pancreas ?
D. liver A. Amino acids
309. stores bile produced by liver B. Carbohydrates
A. liver C. Glucose
B. gallbladder D. None of these
C. pancreas
D. none of above 315. Secretes saliva. Saliva helps to moisten
food and begins the digestion of carbohy-
310. What is the burning sensation in the drates
heart that may rise up to the throat A. Salivary Tubes
A. Indigestion
B. Salivary Organs
B. Nausea
C. Salivary Cells
C. Heartburn
D. Salivary Glands
D. none of above
316. An inactive enzyme secreted by the chief
311. It’s is a large tube that soaks up water
cells
and minerals and leaves only waste.
A. Esophagus A. Pepsinogen
B. Liver B. Pepsin
C. Large intestine C. Hydrochloric acid
D. Small intestine D. Amylase

317. In humans, chemical digestion is accom- 323. Bile is a chemical that helps break down
plished by enzyme action that begins in the A. fats
mouth and ends in the

B. proteins
A. esophagus
C. carbohydrates
B. small intestine
D. glucose
C. stomach
D. gall bladder 324. Approximately how long does your food
stay in your stomach?
318. Nutrients are mainly absorbed in the: A. 10 hours
A. Stomach B. 1 day
B. Duodenum C. 3 hours
C. Small intestine D. 5 minutes
D. Large intestine
325. Proteins break down to:
319. What stores bile? A. fatty acids
A. Colon B. nucleic acids
B. Gall Bladder C. amino acids
C. Small Intestine D. hydrochloric acids
D. none of above
326. The bacteria species E-coli is actually ben-
320. Villi present in the small intestine are im- eficial to humans. It plays an important
portant because they create more so role in which body function?
that more digested food can be abosrbed A. digestion
into the blood stream.
B. excretion
A. feces
C. metabolism
B. enzymes
D. reproduction
C. lipids
D. surface area 327. What pushes food from the mouth to the
stomach?
321. What is an enzyme that digest protein A. Stomach
A. Pepsin B. Gall bladder
B. Bile C. Esophagus
C. Colon D. none of above
D. none of above
328. Which food is unsuitable for a person
322. What is the taste of jaggery? who cannot secrete enough bile?
A. Sweet A. butter
B. Salty B. lean meat
C. Sour C. spinach
D. Bitter D. rice

329. A series of wave-like muscle contractions C. proventriculus

that moves food to different processing
D. cloaca
stations in the digestive tract.
A. adduction 335. What is the main purpose for the diges-
B. primary wave tive system?
C. peristalsis A. to protect your organs

D. inversion B. to provide you with nutrients and en-
NARAYAN CHANGDER
ergy
330. Which one of the following is not pro-
duced in the pancreas? C. to pump blood and transport oxygen
through your boby
A. Lipase
D. to control breathing
B. Pepsin
C. Trypsin 336. The secretions from the gallbladder and
D. Insulin pancreas empty into the
A. colon.
331. what completes the digestive system
B. duodenum.
A. the pancreas
B. the small intestine C. jejunum.
C. the large intestine D. ileum.

D. the liver 337. Which organ makes bile?
332. The tube that carries food to the stomach A. liver
is the
B. gallbladder
A. large intestine
C. pancreas
B. esophagus
D. none of above
C. veins
D. arteries 338. Where does food enter? This is also
where the teeth and saliva start the diges-
333. Digestion of carbohydrates, proteins, tion
and fats occurs here as well as absorption
of nutrients A. Enzymes
A. Cecum B. Gallbladder
B. Large intestines C. Large intestine
C. Small intestines D. Mouth
D. Stomach
339. It mixes the food
334. Which part of the bird digestive system A. Small intestine
contains grit for some birds to help grind
their food? B. Large intestine
A. crop C. Saliva
B. gizzard D. Esophagus

340. I MAKE INSULIN TO REGULATE OUR B. skin

SUGAR:
C. liver

A. Pancreas
D. kidneys
B. Liver
C. Gallbladder 346. The part of the tooth that consists of
nerves, blood vessels.
D. stomach
A. Enamel
341. What is the alimentary canal?
B. Dentin
A. The portion of the digestive system
C. Jaw
that food travels through.
B. The portion of the digestive system D. Pulp
that food does NOT travel through
347. The mechanical and chemical breakdown
C. The longest portion of the large intes- of the food
tine.
A. DIGESTION
D. The last part of the small intestine
B. ABSORPTION
342. What is the feeling of discomfort that
C. INGESTION
sometimes precedes vomiting
D. PERISTALSIS
A. Indigestion
B. Nausea 348. Which organ absorbs any remaining wa-
C. Heartburn ter and turns food into waste?
D. none of above A. Large Intestine

B. Small Intestine
343. Where is hydrochloric acid solution added
to the food mass? C. Liver
A. mouth D. Pancreas
B. stomach
349. absorbs water
C. small intestine
A. Small intestine
D. large intestine
B. Liver
344. Chew and break food into smaller pieces
C. Stomach
os called
D. Large intestine
A. Teeth
B. Plate 350. What structures in the small intestine ab-
C. Molars sorb the nutrients that result from the di-
gestive process?
D. Tongue
A. Intestinal Muscles
345. Which excretory organ eliminates wa-
B. Intestinal Glands
ter and some chemical wastes in perspira-
tion? C. Duodenum
A. lungs D. Villi

351. Where does the digestive system start? 357. What churns food and breaks it down fur-
A. The liver ther using strong acids?
B. The throat A. Stomach

B. Salivary glands
C. The stomach
C. Liver
D. The mouth
D. none of above
352. Where does swallowing occur?
NARAYAN CHANGDER
358. Where does food pass through between
A. Mouth
the mouth and the stomach?
B. Esophagus
A. The oesophagus
C. Small intestine B. The rectum
D. Pharynx C. The small intestine
353. What is the name of the tube that runs D. The large intestine
through the body related to the digestive
system? 359. Gland that produces insulin as well as
other chemicals needed for digestion
A. esophagus
A. pancreas
B. alimentary canal
B. mechanical
C. pharynx
C. amylase
D. ascending canal
D. gallbladder
354. What is the definition for absorption?
360. Salivary glands produce
A. Breaking down food into smaller nutri-
A. pepsin
ents
B. nuckeases
B. Getting rid of waste products
C. amylase
D. llipase
so that our cells can use them 361. Digestive enzyme found in saliva
355. What helps break down the cows food? A. pepsin
A. Teeth B. protease
C. amylase
B. Saliva
D. lipase
C. Esophagus
D. none of above 362. What organ is responsible for the major-
ity of the absoption that occurs in the di-
356. What mixes food with saliva? gestive system?
A. mouth A. large intestine
B. teeth B. small intestine
C. tongue C. stomach
D. esophagus D. oral cavity

363. This tooth is very broad and good for 369. In the water and minerals are ab-
grinding to paste: sorbed and waste material is stored.

A. Molars A. small intestine
B. Premolars B. large intestine
C. Incisors C. stomach
D. Canine D. mouth
364. Food is broken down in the mouth both 370. Which of the sequence best describe how
mechanically by chewing, and chemically, a piece of chicken nugget is digested in the
by present in the saliva. human body?
A. surface area
A. mouth, esophagus, small intestine,
B. amino acids large intestine, stomach
C. enzymes B. mouth, stomach, small intestine, large
D. urine intestine, esophagus
365. The pipe from mouth to stomach is called C. mouth, esophagus, stomach, small in-
testine, large intestine
A. Oesophagus D. none of above
B. Wind pipe 371. What breaks down food in stomach?
C. Intestine A. enzymes
D. Arteries B. salivary glands
366. In the large intestine C. movement
A. chime is coverted to feces D. time
B. water and salts are absorbed
C. E. coli synthesizes Vitamin K. description:secretes digestive enzymes
D. all of these into the duodenum, the first segment of
the small intestine
367. The tube after the small intestine where
the liquid is absorbed. A. stomach
A. large intestine B. small intestine
B. small intestine C. pancreas
C. stomach D. liver
D. none of above 373. what trio of organ in the digestive sys-
368. digest proteins using the pepsin en- tem that breakdown food using an array
zyme of special juices?
A. Small intestine A. liver, gallbladder, pancreas
B. Liver B. esophagus, stomach, colon
C. Stomach C. brain, heart, bladder
D. Large intestine D. none of the above

374. Sucrase breaks down 380. What is the role of bile?

A. sucrose A. Bile helps in digestion of fats.
B. lactose B. Bile helps our body to fight disease.
C. galactose C. Bile helps in elimination of water dur-
D. maltose ing digestion.
D. none of above
375. Why do we eat food?
381. The process by which nutrient molecules
NARAYAN CHANGDER
A. To keep our stomachs full
pass through the wall of your digestive
B. To put oxygen into the body cells system into your blood.
C. To get nutrients and energy A. absorption
D. To make waste products B. digestion
376. The muscular organ in the body where C. peristalsis
chemical and mechanical digestion take D. villi
place.
382. The organ that produces bile
A. pancreas
A. stomach
B. liver
B. pancreas
C. stomach
C. gall bladder
D. esophagus
D. liver
377. Where does absorption of food occur in
the digestive system? 383. Which region of the ruminant stomach is
considered the “true stomach” because it
A. small intestine
contains digestive enzymes?
B. large intestine
A. rumen
C. stomach
B. reticulum
D. epiglottis
C. omasum
378. What is the least important organ in the D. abomasum
digestive system?
384. The function of bicarbonate ions in the di-
A. Esophagus
gestive system is to
B. Large Intestine A. neutralize the acid found in chyme
C. Apendex B. break down sugars
D. Rectum C. aid in the transport of carbon dioxide
379. What muscles of the esophagus squeeze D. aid in the production of urea
the food downward using the process of:
385. Occurs when the cells of the digestive
A. Peristalsis system take in small molecules of digested
B. Gravity food
C. Rugae A. absorption
D. Chyme B. digestion

C. elimination 392. The purpose of the chief cells is to

D. ingestion A. Break down protiens

386. Food does not pass through which of the B. Break down carbohydrates
following? C. Break down lipids
A. stomach D. none of above
B. liver
393. To take in matter or energy.
C. esophagus
D. mouth A. Digestion
B. Nutrients
387. Where does most digestion occur?
C. Absorb
A. Stomach
D. Mouth
B. Salivary gland
C. Small intestine 394. absorbs water
D. none of above A. small intestine
388. Under normal circumstances stomach pro- B. stomach
duces: C. villi
A. Pepsin and hydrochloric acid D. large intestine
B. Lipase and amylase
395. Which of the following systems is NOT
C. Trypsin and pepsin
considered part of the excretory system?
D. Bile and hydrochloric acid
A. Digestive
389. The epiglottis lies between:
B. Lymphatic
A. The duodenum and the trachea
C. Integumentary
B. The throat and the esophagus
D. Respiratory
C. The esophagus and the stomach
D. The stomach and the duodenum 396. First part of the small instestine
A. jejunum
390. Where does the digestive system begin?
A. Mouth B. duodenum
B. Esophagus C. cecum
C. Stomach D. none of above
D. Small Intestine 397. This organic compound is chemically
391. The main filtration organ of the digestive changed into fatty acids, and is stored for
system is long term energy.
A. stomach A. Protein
B. gall bladder B. Carbohydrates
C. pancreas C. Lipids
D. liver D. Batteries

398. Which term does not belong? C. chemical digestion

A. esophagus D. such thing does not exist
B. pancreas 404. Which statement is NOT true about pro-
C. large intestine teins?
D. none of above A. Protein digestion begins in the mouth.
399. What is the third part of the cows stom-

ach? B. Proteins are used for cell growth and
NARAYAN CHANGDER
repair.
A. Rumen
C. Proteins are broken down to form
B. Omasum amino acids.
C. Reticulum D. Some complex proteins function as en-
D. Abomasum zymes in the body.
400. Where is food first stored in the 405. The mouth contains salivary glands which
chicken? produce
A. Crop A. polysaccharides
B. Cloaca B. amylases
C. Vent C. proteases
D. Beak D. lipases
401. Which of the following are correct about 406. What is the function of the large intes-
mechanical digestion?I. Includes grinding tine?
of food with teethII. Increases the surface A. Add bile to the food to help break it
area of food piecesIII. Requires the action down
of enzymes
B. Remove nutrients from the food with
A. I and II only chemical processes
B. I and III only C. Absorb remaining material into the
C. II and III only body
D. none of above D. Remove water from the remaining
undigested material
402. Which food is called a complete food?
A. Rice 407. Where does absorption primarily take
place?
B. Fruits
A. Stomach
C. Milk
B. Small intestine
D. Vegetables
C. Large intestine
403. A type of digestion where chemical re- D. Gall bladder
actions break down pieces of food into
smaller molecules 408. Lipase is made in the
A. mechanical digestion A. mouth and esophagus
B. indigestion B. small intestines and large intestines

C. small intestines and pancreas 414. Which action takes place in the stomach?
D. liver A. Large fat molecules are digested into

smaller molecules
409. Trypsin breaks down B. Proteins are broken down
A. carbohydrates C. Amylase breaks down starches into
B. proteins smaller sugar molecules
D. Insulin is secreted for use in the small
C. fats
intestine
D. nucleic acids
415. Tiny filtering structures where urine is
410. Digestive system is part of the Nervous produced in the kidneys are called
system A. ureters.
A. True B. alveoli.
B. False C. nephrons.
C. Maybe D. bronchi.
D. None 416. Where does the process of digestion be-

gin?
411. What does the stomach do? A. In our mouth
A. Nothing B. In our stomachs
B. Adds digestive juices to the food C. In our large intestine
C. Goes out to the rectum D. In our small intestine
D. Barley any of these 417. Type of digestion in the stomach:
A. Mechanical
412. This organ carries food from the pharynx
to the stomach using wave-like muscular B. Chemical
motions called peristalsis to push the food C. Both
along.
D. none of above
A. tongue
418. how long does the food take to digest?
B. small intestine
A. 30 hours
C. esophagus
B. 8 hours
D. large intestine
C. 10 minutes
413. What does the stomach do to your food? D. 6 hours
A. Pulls the vitamins and minerals out. 419. rumen breaks down
B. Helps move food to the back of your A. fibers
throat. B. food
C. Turns it into a liquid mixture. C. Bones
D. Collects the waste. D. Meat

420. Which of the following statements about C. esophagus

food as it enters the duodenum is incor-
D. pancreas
rect?
A. Sugars are changed into glucose 426. What is the food called that cows chew
B. Starch Is changed into maltose again?
C. Fats are absorbed A. Hay & Grass

D. Proteins are changed into peptones B. Throw up
NARAYAN CHANGDER
421. What is the main function of villi? C. Cub
A. They move food from the stomach to D. none of above

the small intestine
427. Under normal conditions, which of the fol-
B. They absorb nutrients into the blood- lowing substances is found in urine?
stream
A. blood cells
C. They absorb water from chyme
B. protein
D. They move food from the small intes-
tine to the large intestine C. glucose
422. What is the body’s expulsion of undi- D. urea

gested food or body wastes
428. Starches such as pasta, bread, rice and
A. Digestion potato are examples of
B. Absorption A. Carbohydrates
C. Elimination
B. Lipids
D. none of above
C. Proteins
423. This is the muscular tube that connects D. Organs
the mouth to the stomach.
A. small intestine 429. Which enzyme below is involved
B. stomach in the following chemical digestion
process?STARCH→MALTOSE
C. esophagus
A. Lipase
D. none of above
B. Salivary amylase
424. an cow unchewed food is stored where
C. Pepsin
A. Reticulum
D. Trypsin
B. Rumen
C. Esophogus 430. The word that best describes the action
of bile on fats is it:
D. Under tongue
A. Digests
425. Where waste is stored before it is elimi-
nated from the body. B. Emulsifies
A. rectum C. Neutralizes
B. epiglottis D. Dissolves

431. Which part of the stomach absorbs nutri- 437. how long is the esophagus
ents from the food?
A. 32 cm

A. Reticulum
B. 30 cm
B. Omasum
C. Rumen C. 38 cm
D. Abomasum D. 35 cm
432. Which of the following are NOT examples 438. what part of digestive system that work
of chemical digestion? all together to breakdown food, modulate
A. Enzymes the digestive process and deliver its final
B. Grinding of stomach groves product
C. Saliva A. enzymes and hormones

D. Stomach acid B. nerves and blood
433. What happens when something goes C. enzymes, hormones, nerves and blood
wrong in the digestive system?
A. You die D. none of the above
B. You can’t digest your food right.
439. Which part uses saliva to help break
C. You choke and then die.
down your food?
D. Your systems get all messed up.
A. teeth
434. Which one of the following is not a func-
tion of the liver? B. mouth
A. Excretion of uric acid C. esophagus
B. Formation of bile D. large intestine
C. Regulation of blood sugar
440. Predict the next digestive system organ
D. Supplier of body heat
in the following sequence:mouth, pharynx,
435. Food is moved through the small intestine esophagus, stomach,
by amuscular process known as
A. liver
A. active transport
B. kidneys
B. phagocytosis
C. small intestines
C. dehydration synthesis
D. peristalsis D. large intestines
436. A muscular organ in the body where 441. What function do the kidneys perform?
chemical digestion takes place.
A. eliminate carbon dioxide
A. stomach
B. supply oxygen to body cells
B. esophagus
C. mouth C. remove urea and excess water
D. intestine D. play a role in gas exchange

442. Pepsin in the stomach is the primary di- 448. The place where the alimentary canal be-
gestion of what? gins
A. Carbohydrates A. Mouth
B. Proteins B. Teeth
C. Fats C. Liver
D. Fiber D. Heart
449. The act of eating or putting food in the
NARAYAN CHANGDER
443. Which is not an accessory organ?
mouth
A. Pancreas
A. digestion
B. Gall Bladder
B. ingestion
C. Liver
C. absorption
D. Stomach D. elimination
444. Which structure is a ‘trapdoor’ that pre- 450. It is a process of muscle contraction to fa-
vents food from entering the trachea? cilitate the movement of food.
A. epiglottis A. Digestion
B. esophagus B. Ingestion
C. pharynx C. Peristalsis
D. appendix D. Digestive System
445. What is the small intestine responsible 451. What is the liquid in your mouth called?
for? A. Tongue
A. takes in more enzymes and starts ab- B. Esophagus
sorption
C. saliva
B. breaking down food D. Bile
C. chewing
D. adding food description:holds food while it is being
446. Which of the following are secondary or- mixed with enzymes that continue the pro-
gans of the digestive system? cess of breaking down food into a usable
form
A. liver, stomach, & esophagus
A. stomach
B. pancreas, liver, and gall bladder
B. large intestine
C. liver, stomach, & intestines C. pancreas
D. intestines, anus, and stomach D. mouth
447. This organ collects food and churns it. 453. The digestion of starch begins in the
A. Small Intestine A. mouth
B. Mouth B. stomach
C. Stomach C. gall bladder
D. Gallbladder D. small intestine

454. the removal of undigested food and other 460. is when smooth muscles contract to
wastes from the body gently move food through the alimentary
canal. It begins with swallowing.

A. absorption
B. elimination A. bolus
C. digestion B. peristalsis
D. ingestion C. ulcer
D. amylase
455. Flap of skin that covers the opening to
the windpipe during swallowing 461. Which accessory organ makes insulin to
A. Stomach help regulate blood sugar?
B. Pepsin A. Large intestine

B. Pancreas
C. Pancreas
C. Liver
D. Epiglottis
D. Gallbladder
456. Which part of digestive system is like a
bag? 462. if you stretch out your digestive system
into a single line, how many meters it
A. Food pipe
would be if you measure it?
B. Intestine
A. 7
C. Stomach
B. 8
D. Tongue
C. 9
457. Bile begins the chemical digestion of D. 10
A. Carbohydrate
463. Which is NOT a way your excretory sys-
B. Fats tem removes waste from the body?
C. Proteins A. Sweating
D. Food B. Stomach acid
458. Where does the digestion of polypeptides C. Breathing
start in humans? D. Urinating
A. Mouth
464. What does the pharynx have that func-
B. Esophagus tions it to sallow the food?
C. Stomach A. salivary glands
D. Small intestine B. saliva walls
459. An enzyme that needs a highly acid back- C. esophagus
ground in which to work: D. muscular walls
A. Amylase (Pepsin) 465. The process that takes place in the illium
B. Pepsin is:
C. Trypain A. Absorption
D. Lipase B. Ingestion

C. Digestion C. fungi
D. Excretion D. protozoan
466. what are the major components of the di- 471. An organ of the digestive system that
gestive system. makes chemicals to help the body break
A. our bones down fats and rid itself of harmful sub-
B. our brain stances.
A. esophagus
NARAYAN CHANGDER
C. mouth Pharynx. Esophagus. Stomach.
Small Intestine. Large Intestine. Rectum. B. mouth
C. liver
D. none of above
D. stomach
467. the absorption of molecules happens in
the lower portion of the intestine which 472. Series of involuntary contractions along
are coated in millions of tiny projections the walls of the digestive tract
called A. Peristalsis
A. enzymes
B. Epiglottis
B. villi
C. Pepsin
C. peristalsis
D. Stomach
468. The liver produces this substance that 473. The secretory duct of the pancreas dis-
helps to break down fats. charges into the:
A. Enzymes A. Stomach
B. Sugars B. Duodenum
C. Carbohydrates C. Gallbladder
D. Bile D. Ileum
469. Which type of digestion produces physi- 474. What connects the mouth to the stomach
cal change to the food by breaking food
into smaller pieces? A. epiglottis
A. chemical B. pylorus
B. peristalsis C. esophagus
C. mechanical D. tongue
D. saliva
475. where do the nutrients get transferred
470. During the production of yogurt, specific into the blood?
are used to ferment the milk. In turn A. bladder
the same are beneficial to our diges-
tive system when we eat the yogurt. B. small intestine
A. algae C. large intestine
B. bacteria D. gallbladder

476. The human body needs a constant supply A. salivary gland

of protein to survive. The first organ of B. stomach
the digestive system that begins digesting

protein chemically is the C. pancreas
A. Duodenum D. none of the above
B. Esophagus 482. BONUS!!! Where is the appendix lo-
C. Stomach cated?
D. Mouth A. liver
B. pancreas
477. Which of the following is an accessory or-
gans of the digestive tract? C. large intestine
A. Stomach D. small intestine
B. Mouth 483. When increased bacterial growth within
C. Liver the appendix causes infection and swelling
D. Large intestine it results in a condition called:
A. apppendicitis
478. What breaks food into smaller pieces?
B. feces
A. mouth
C. enzymes
B. tongue
D. peristalsis
C. teeth
D. large intestine 484. In which part of our body food gets ab-
sorbed?
479. The process by which the body breaks
A. Small intestine
down food so that it can be used for en-
ergy. B. Large intestine
A. composition C. Stomach
B. digestion D. Liver
C. absorption 485. Bicarbonate ions are produced in the
D. none of above A. pancreas
480. Why is the esophagus/food pipe impor- B. liver
tant?
C. salivary glands
A. To swallow food
D. stomach
B. To choke
486. A 25 cm long tube for the food to travel
C. To make your breath smelly
down to the stomach is called ?
D. None of these
A. large intestine
481. which part of the digestive organ that re- B. small intestine
leases acids and enzyme rich juices that
starts to dissolve the food and breakdown C. esophagus
its proteins. D. none of the above

487. Bile is made in the 493. The passage of nutrients from the diges-
A. mouth and esophagus tive tract into the bloodstream:
B. small intestines and large intestines A. INGESTION
C. small intestines B. DIGESTION
D. liver C. ABSORPTION
D. DEFECATION
488. Gastric juice is composed of:
NARAYAN CHANGDER
A. Only mucus and enzymes 494. It connects the mouth and the stomach
B. Only enzymes and hydrochloric acid A. Small intestine
and mucus B. Large intestine
C. Only hydrochloric acid and mucus C. Esophagus
D. Mucus, enzymes and hydrochloric acid D. Mouth
489. Bile is stored in which accessory diges- 495. What makes saliva?
tive organ?
A. bladder
A. Stomach
B. kidneys
B. Liver
C. salivary glands
C. Gallbladder
D. sally
D. Pancreas
496. This organ produces digestive enzymes
490. What are secretions from the stomach
that are sent to the small intestine to
lining that contain hydrochloric acid and
help chemically break down carbohydrates,
pepsin
fats, and proteins.
A. Gastric Juices
A. pancreas
B. Salivary Glands
B. liver
C. Colon
C. salivary gland
D. none of above
D. stomach
491. From which part of our body do we feel
the taste of any food item? 497. Where is the bile stored?
A. Teeth A. Liver
B. Nose B. Gall bladder
C. Tongue C. Pancreas
D. Stomach D. Small intestine
492. Where does most chemical digestion take 498. What is secreted in the stomach to kill
place? bacteria?
A. stomach A. amylase
B. small intestine B. Hydrochloric acid
C. mouth C. Sodium bicarbonate
D. large intestine D. bile

499. What is the last step in the digestive sys- 505. This is a list of some of the parts of the
tem before the food comes out? alimentary canal:1 esophagus; 2 colon; 3
colon; 4 stomach. Which of the following

A. Small Intestine
sequences then represents the correct or-
B. Stomach der in which food passes through them?
C. Large Intestine A. 1 4 2 3
D. Appendix B. 3 1 2 4
500. Small flap that covers the trachea when C. 1 4 3 2
swallowing to prevent food from entering D. 1 2 3 4
lungs.
A. epiglottis 506. Taking in food through the mouth is
called
B. stomach
A. Ingestion
C. esophagus
B. Digestion
D. salivary glands
C. Absorption
501. It makes a juice called bile that helps D. Dissection
break large blobs of fat into tiny droplets
507. Which structure is responsible for water
A. Stomach
absorption and production of Vitamin K?
B. Liver
A. epiglottis
C. Pancreas
B. Stomach
D. Small intestine
C. Large intestine
502. Which of the following is an accessory or- D. Small intestine
gan of the digestive system?
508. Glucose can be stored as glycogen in:
A. stomach
A. Areolar tissue
B. small intestine
B. The liver
C. esophagus
C. The stomach
D. liver
D. The colon
503. This enzyme digests fats (lipids)
509. What is the enzyme in your mouth re-
A. Protease
sponsible in the initial digestion of carbo-
B. Carbohydrase hydrates?
C. Lipase A. Pepsin
D. Bile B. Lactase
504. Another name for digestive system is C. Ptyalin
A. absorption system D. Lipase
B. alimentary canal 510. Where does the stomach empty into?
C. GI canal A. Small intestine
D. none of above B. Large intestine

C. Pancreas 516. What is the function of the teeth and

tongue
D. Liver
A. chemical digestion
511. What are the two types of digestion? B. break down food
A. Physical and mechanical digestion C. mechanical digestion
B. Physical and chemical digestion D. they only chew food
C. Chemical and enzymatic digestion 517. What begins the process of mechanical
NARAYAN CHANGDER
D. Enzymatic and mechanical digestion breakdown?
A. the mouth
512. food in the stomach after 3 hours of di- B. the esophagus
gestion, the once shapy-bolus changes to
a frothy-liquid called C. the pancreas
D. none of above
A. bile
518. Why do we need the digestive system?
B. insulin
A. To convert the foods that we eat into
C. chyme their simplest forms.
D. none of the above B. To help us not choke on our foods.
513. Which organ produces enzymes that help C. To get us ready for our next bathroom
in digestion of proteins, fats, and carbohy- trip.
drates? D. To help us not die.
A. mouth 519. When the stomach is empty, it folds up
B. large intestine into wrinkles called:
A. Sphincter
C. gall bladder
B. Bolus
D. pancreas
C. Rugae
514. When many large carbohydrates are D. Chyme
chemically digested they are broken into
520. Food is moved slowly through the diges-
many smaller
tive system though muscular contraction.
A. proteins A. mechanical
B. amino acids B. peristalsis
C. simple sugars C. surface area
D. enzymes D. feces
515. The indigestible waste is called 521. How many compartments to the stomach
does a ruminant animal have
A. Enzymes
A. 4
B. Saliva B. 3
C. Bile C. 2
D. Feaces D. 1

522. Peristalsis refers to B. Goat

A. one of the digestive organs C. Lungs

B. the action of the stomach D. Small intestine
C. heart rate increasing 528. Which of the following is NOT a function
D. smooth muscles moving food through of the digestive system?
the digestive system A. filtering and removing urea from the
body
523. What are the glands that produce diges-
tive juices B. eliminating undigested wastes from
the body
A. Tongue
C. breaking down food into molecules
B. Mastication that the body can use
C. Salivary Glands D. absorbing food molecules into the
D. none of above blood
524. According to the article, WHY does the 529. What is the purpose of the digestive sys-
body produce saliva? tem?
A. to produce a bolus to enable swallow- A. to exchange gasses in your body
ing B. to get rid of waste in the body
B. to facilitate the chewing and grinding C. to break down food into nutrients the
up of food body can use
C. to aid the esophagus in the transport D. to break down food into oxygen
of food through peristalsis
530. Where is the gastric juice released?
D. to initiate the chemical breakdown of
food in the mouth A. Stomach
B. Small intestine
525. Where does the most absorption of wa-
C. Mouth
ter take place in the digestive system?
D. Large intestine
A. large intestine
B. small intestine 531. What is the muscular tube that pushes
food from the mouth the to stomach?
C. stomach
A. tongue
D. liver
B. esophagus
526. Tissues join together to form: C. small intestine
A. Cells D. large intestine
B. Organs
532. What part helps tear and grind food into
C. Systems smaller parts?
D. Organism A. Teeth
527. Which of the following is the part of di- B. Tongue
gestive system? C. Saliva
A. Hair D. Gums

533. Which of the following is considered a pri- C. Liver and Gallbladder

mary organ of the digestive system?
D. Rectum and Anus
A. pancreas
B. liver 539. What happens when the food goes to the
small intestine?
C. teeth
A. nutrients gets into the blood
D. mouth
B. the food keeps on going
534. What is a hollow sac like organ enclosed
NARAYAN CHANGDER
in a wall of muscles C. nothing
A. Intestine D. none of above

B. Stomach 540. Inside the stomach is a thin layer of skin
C. Liver called the
D. none of above A. stomach wall.
535. Which organ in the human body secretes B. stomach lining.
lipase, amylase and protease? C. intestinal lining.
A. Liver D. esophagus.
B. Small intestine
C. Stomach 541. What digestive enzyme that is found in
the stomach and begins the digestion of
D. Pancreas proteins?
536. what roll does our mouth play in our di- A. Amylase
gestive system
B. Pepsin
A. helps break down food
C. Lipase
B. to eat pizza
D. Rennin
C. to eat cake
D. to drink coke 542. a thin, watery liquid that forms when
food mixes with gastric juices
537. Select the word/s that best describes
each statement. Choose only the letter A. chyme
of the correct answer.Appendectomy is the B. gastric juice
recommendation by the doctor.
C. papain
A. Essential Nutrients
D. enzyme
B. Treatment
C. Disorders of the digestive system 543. Chewing food with teeth and tongue is
an example of a
D. Care/ Prevention
A. Mechanical Digestion
538. What parts of the digestive system help
with mechanical digestions? B. Chemical Digestion
A. Esophagus and Small Intestine C. Peristalsis
B. Mouth and Stomach D. Enzymatic Reaction

544. what is the system that breaks down our 550. Lactase is an enyzme that turns lactose
food and helps get energy into our blood- into . . .
stream

A. glucose.
A. respiratory system B. protein.
B. immune system C. water.
C. robot system D. oxygen.
D. digestive system
551. Food that leaves your stomach in the
545. What is the fastest dodge car form of a thin, watery fluid called
A. Dmon A. amylase
B. Durangi B. bolus
C. SRT C. gall
D. Chalenger D. chyme
546. The process that changes food into forms 552. After the stomach where does the di-
the body can use is called gested food go next?
A. suggestion A. Into the esophagus
B. digestion B. Into the large intestine
C. circulation C. Into the small intestine
D. respiration D. none of above
547. Which organ system includes the esopha- 553. What are the two components of the gas-
gus, pancreas, and large intestine? tric juice?
A. digestive A. Pepsine and hydrochloric acid
B. excretory B. Saliva and bile
C. integumentary C. Bile and hydrochloric acid
D. lymphatic D. Amyase and hydrochloric acid
548. Where does chemical digestion start? 554. What is canine teeth?
A. Small intestine A. It use to cutting and chopping the food
B. Oesophagus
B. It are help your tongue to swallow the
C. Mouth food
D. Stomach C. It are sharp, pointy teeth
549. Which stage of digestion removes wa- D. It are your 4 front teeth
ter?
555. When the large intestine reabsorbs too
A. large intestine much water from solid waste before it ex-
B. small intestine its the body, it results in a codition called,
C. mouth A. feces
D. stomach B. diarrhea

C. constipation 561. is the process that food is broken

down into small units of nutrients to ab-
D. ulcer
sorb by the body.
556. In which part of the human digestive sys- A. digestion
tem does absorption of water take place. B. enzyme
A. gullet C. peristalsis
B. stomach D. none of above
NARAYAN CHANGDER
C. small intestine 562. What is the body system that breaks
D. large intestine down food into energy that the body can
use?
557. The folds of the small intestine are cov- A. Skeletal System
ered with fingerlive projections called
B. Circulatory System
A. bolus
C. Nervous System
B. bile
D. Digestive System
C. villi
563. Saliva contains this enzyme to start the
D. vicky digestive process.
558. What does the tongue do to help with A. spit
your digestion? B. amylase
A. Breaks the food into smaller pieces. C. hydrochloric acid
B. Begins breaking food down with acid. D. sodium bicarbonate
C. Helps your esophagus to stretch. 564. In which of the following organs diges-
D. Pushes the food around and to the tion begins?
back of your throat. A. Large intestine
B. Mouth
559. Sucrase and lactase break down
C. Small intestine
A. disaccharides
D. Stomach
B. proteins
565. Where does chemical and mechanical di-
C. fats
gestion take place?
D. nucleic acids A. liver and gall bladder
560. This produces digestive juices that help to B. stomach and mouth
further break down the food in the small C. mouth and esophagus
Intestine. It also produces insulin.
D. intestines and rectum
A. Stomach
566. Why is the oesophagus muscular?
B. Liver
A. To break the food into even smaller
C. Gall Bladder pieces
D. Pancreas B. To produce enzymes to digest food

C. To push food from the mouth into the 572. What is a 10inch long tube that food en-
stomach ters

D. To move the food back and forth in two A. Esophagus
directions B. Intestine
567. What structures in the small intestines C. Liver
makes absorption of nutrients possible? D. none of above
A. Duodenum
573. A muscular tube that connects the mouth
B. Colon and the stomach.
C. Sigmoid A. esophagus
D. Villi B. liver
568. Which one of the following enzymes at- C. small intestine

tacks starch? D. Gall bladder
A. Maltase 574. Which area is a common area for both
B. Sucrase food and air?
C. Lactase A. pharynx
D. Amylase B. larynx
C. soft palate
569. enzymes present in the saliva breaks-
down ? D. epiglottis
A. starch 575. Muscular tube that connects the mouth to

B. sugar the stomach
A. Epiglottis
C. salt
B. Peristalsis
C. Stomach
570. The structure that carries the food from
D. Esophagus
the mouth to the stomach
A. mouth 576. what is the function of a stomach
B. esophagus A. to continue the digestion process us-
ing muscles and hydrochloric acid
C. pancreas
B. to break down enzymes
D. large intestine
C. to answer a whales call
571. Where nutrients go after the small intes- D. to transfer bile to the small intestine
tine has absorbed them.
577. Chyme is . . .
A. bloodstream
A. material made in the liver that helps
B. stomach
break down food.
C. esophagus B. along coiled organ where most of di-
D. kidneys gestion takes place.

C. the tube in which pulverized food trav- 583. The body system that breaks down food
els to the stomach into tiny pieces so that the body’s cells can
use it for energy.
D. the thick, soupy material that once was
food. A. Digestive System
B. Skeletal System
578. Water is mainly absorbed in the:
C. Nervous System
A. Large intestine D. Circulatory System
NARAYAN CHANGDER
B. Small intestine
584. What produces the bile used to break
C. Ileum down fats?
D. Duodenum A. Liver
B. Large Intestine
579. Where does the digestion of starch be-
gin? C. Mouth
D. none of above
A. esophagus
585. Where is waste stored before it is ready
B. small intestine
to leave the body?
C. stomach A. rectum
D. mouth B. large intestines
580. The major job of the is to absorb wa- C. pancreas
ter from undigested food. D. small intestines
A. gall bladder 586. A muscular tube that helps move food
B. large intestine from the mouth to the stomach.
A. esophagus
C. pancreas
B. trachaea
D. small intestine
C. small intestine
581. Which organ of the excretory system D. none of above
stores urine until the body is ready to elim-
587. What can we find in the oral cav-
inate it?
ity/mouth?
A. ureters A. Stomach
B. urethra B. Gastric Juices
C. urinary bladder C. Teeth & tongue
D. urea D. none of above
582. Where does chemical digestion begin? 588. Where extra water and minerals are ab-
sorbed through the cells of this organ
A. mouth
A. liver
B. esophagus B. small intestine
C. stomach C. stomach
D. small intestine D. large intestine

589. what does the esophagus do? 595. Which of the following is NOT part of
A. connect the through to the stomach? the digestive tract? (Hint:Identify the sec-
ondary organ.)

B. help you use the bathroom.
A. Mouth
C. help you talk
B. Esophagus
D. none of above
C. Small Intestine
590. Which part of the bird digestive system D. Liver
can produce a milk and act as a storage
vat? 596. Pepsin breaks down
A. crop A. carbohydrates
B. gizzard B. proteins
C. proventriculus C. fats
D. cloaca D. nucleic acids
591. What organ makes bile? 597. How many compartments are in a cows
stomach?
A. Gallbladder
A. 3
B. Liver
B. 6
C. Pancreas
C. 4
D. Appendix
D. 8
592. Which organ is not part of the digestive
system? 598. Which digestive system part matches
the description:digestion starts here when
A. lungs
taking the first bite of food
B. stomach
A. stomach
C. mouth
B. liver
D. liver
C. pancreas
593. The organ where food is mashed and then D. mouth
broken down by acids?
599. Enzymes and acidic juices in the stomach,
A. esophagus
which break proteins down into smaller
B. small intestine molecules, is known as
C. stomach A. circulation
D. mouth B. chemical digestion
594. What is the function of the esophagus? C. excretion
A. moves food by using peristalsis D. mechanical digestion
B. digesting protein 600. what is the beginning part of the diges-
C. chemically digests fats and absorbs tive system?
some vitamins A. foot
D. Absorption of proteins and alcohol B. mouth

C. stomach A. The stomach is secreting too much

D. none of above acid
B. The person is secreting excess bile
601. What is the definition for ingestion?
C. the bile duct is blocked
A. Breaking down food into smaller nutri-
D. the pyloric sphincter is blocked
ents
B. Getting rid of waste products 607. The small intestine in highly folded to
A. increase the surface area of absorp-
NARAYAN CHANGDER
tion
so that our cells can use them B. decrease the surface area of absorp-
tion
602. Where chemical digestion starts. C. digest more food.
A. Small intestine D. none of above
B. Oesophagus
608. waves of muscular contractions that
C. Mouth move food through the digestive tract.
D. Stomach A. digestion
603. The surface of the esophagus is covered B. absorption
with C. peristalsis
A. tiny ridges D. villi
B. tiny holes
609. Main type of digestion that occurs in the
C. tiny tubes stomach
D. tiny blood vessels A. mechanical
604. During its journey through the digestive B. chemical
tract, at some point food enters the C. amylase
A. liver D. gallbladder
B. gallbladder 610. Your body obtains its raw materials from
C. pancreas foods by the process of ?
D. duodenum A. Digestive system
B. Digestion
605. Proteins are digested by:
C. Salivary glands
A. Amylase
D. Saliva
B. Lipase
C. Trypsin 611. Which organ produces bile that breaks
down food?
D. Insulin
A. pancreas
606. A person complaining of digestion prob- B. liver
lems is not digesting fats well .Which is
a reasonable explanation for this condi- C. gall bladder
tion? D. stomach

612. What makes food wet and soft? C. Ptyalin

A. teeth D. Lipase

B. tongue 618. Trypsin is made in the
C. saliva A. pancreas
D. esophagus B. stomach
613. This part stores bile produced by the C. large intestines
liver. D. liver
A. Gall Bladder 619. Where does digestion of food begin?
B. Pancreas A. Mouth
C. Stomach B. Esophagus
D. Rectum C. Small Intestine
614. What is role of the teeth and tongue in D. Pharynx
digestion? 620. The length of small intestine is
A. Nutrient absorption A. 21 feet
B. Chemical processing B. 5 feet
C. Elimination of waste C. 20 feet
D. Physical breakdown of food D. 22 feet
615. The main function of the digestive system 621. The elimination of wastes from the body
is A. INGESTION
A. To obtain the oxygen our body needs B. DEFECATION
B. To control the bodily functions C. DIGESTION
C. To obtain nutrients for our body D. ABSORPTION
D. To transport nutrients and oxygen to
622. Which organ churns food and uses acid
the cells
and enzymes to break down food?
616. In the , water is absorbed from di- A. stomach
gested food and any undigested food is B. esophagus
prepared for elimination from your body.
C. mouth
A. stomach
D. epiglottis
B. pancreas
623. Which of the following DOES NOT se-
C. small intestine
crete and combine digestive enzymes with
D. large intestine food?
617. Which enzyme helps break down protein A. Small intestine
in the stomach? B. Large Intestine
A. Pepsin C. Stomach
B. Lactase D. Mouth

624. Which vegetable has bitter taste? 630. What comes first in the Digestive Sys-
A. Tomato tem?
B. Karela A. Mouth
C. Pumpkin B. stomach
D. Cabbage C. large intestine
D. none of above
625. Where does the digestion starts from?
NARAYAN CHANGDER
A. Mouth 631. Pepsin is made in the
B. Small intestine A. mouth
C. Stomach B. stomach
D. Mumbai C. large intestines
626. A large stretch of tissue that supports D. liver

and positions all the organs in your ab- 632. Urine flows out of the kidneys through
domen (belly) so they can function prop- narrow tubes called
erly.
A. Gallbladder
A. the trio of organs, the liver, the pan-
creas, and the gallbladder B. Ureter
B. the gastrointestinal tract C. Nephrons
C. the mesentery D. Urethra
D. the hormones, enzymes, nerves, and 633. Which of the following juices secreted by
blood liver helps in digestion of fats? liver fats
?
627. It turns the food into a thick liquid
A. Orange
A. Saliva
B. Mouth B. Insulin
C. Teeth C. Bile
D. Stomach D. Strawberry
628. What is not a function of the digestive 634. What absorbs water and minerals and
system? holds waste?
A. Create new foods A. Large Intestine (Colon)
B. Absorb water B. Small Intestine
C. Process waste C. Gall Bladder
629. Digested food is mainly absorbed in the: 635. Hydrochloric acid is made in the
A. Stomach A. stomach
B. Small intestine B. small intestines and large intestines
C. Large intestine C. small intestines
D. Duodenum D. liver

636. Which organ makes bile, detoxifies blood, C. Hydrogen

and filters out dead red blood cells? D. none of above

A. liver
642. Tiny fingerlike projections in the small
B. gall bladder
intestine that absorb nutrients into the
C. pancreas bloodstream
D. large intestines A. Gall Bladder
637. Carbohydrates are stored in the muscles B. Villi
and liver as: C. Rugae
A. Glucose D. Pancreas
B. Glucagon
643. All of these are accessory organs located
C. Glycogen at the beginning of the small intestine ex-
D. Sucrose cept
638. What does mucus do? A. liver

A. Digests food in the mouth. B. pancreas
B. Digests food in the stomach C. gallbladder
C. Protects the stomach from digesting D. appendix
iteself
644. absorbs nutrients
D. Absorbs nutrients from food so the
body has energy. A. stomach
B. small intestine
639. Which of the following is an accessory or-
gan, where food does not travel through? C. large intestine
A. Stomach D. liver
B. Small Intesting 645. The stomach wall is lined with a layer of
C. Liver mucous. What does mucous do?
D. Large Intestine A. Digests food in the mouth.
640. The process of digestion begins in your B. Digests food in the stomach
A. esophagus iteself
B. mouth D. Absorbs nutrients from food so the

body has energy.
C. small intestine
D. stomach 646. Amylase breaks down
A. carbohydrates
641. What starts the process of chemical
breakdown? B. proteins
A. Saliva C. fats
B. Oxygen D. nucleic acids

647. What is one of the main organs in the di- C. Liver and Pancreas
gestive system?
D. Salivary glands, Liver and Pancreas
A. Stomach
B. heart 653. When the pancreas does not make
enough insulin to break down glucose.
C. lungs
D. blood cells A. Diabetes
B. Cancer
648. The digestive system function is:
NARAYAN CHANGDER
A. Breaks down food into simple sub- C. Appendicitis
stances. D. Acid Reflux
B. Carries digested food and water to the
rest of the body. 654. Where in your digestive system does di-
gestion stop?
C. Takes air into the body.
D. Supports the body. A. rectum
B. large intestine
649. Bile breaks down food chemically, peri-
stalsis moves the food along, and nutri- C. small intestine
ents are removed from the food.Name the
D. stomach
organ at this stage of digestion!
A. mouth 655. The digestion of fats begins in the:
B. esophagus
A. Mouth
C. small intestine
B. Stomach
D. large intestine
C. Esophagus
650. In the stomach a bolus becomes
D. Duodenum
A. chime
B. liquid 656. What does the large intestine do?
C. bile A. digest the food from this process
D. enzymes B. makes a pathway for the food
651. what is the food called after it is chewed C. reabsorb a lot of the water from this
in the mouth process
A. the lump D. absorbs the food from this process
B. the sliva
C. the waste 657. Food is pushed into your stomach by
D. the bolus A. Muscular contractions called peristal-

sis
652. Which Glands associated with the Human
Digestive System? B. Digestive juices
A. Salivary glands and Pancreas C. Voluntary control

B. Salivary glands and Liver D. Gravity

658. Churns and mixes food, produces acid C. Large Intestine

to kill pathogens & pepsin to digest pro- D. Small Intestine
teins.

664. Where is the pancreatic juice released?
A. stomach
A. Small intestine
B. mouth
B. Stomach
C. small intestine
C. Large intestine
D. pancreas
D. Mouth
659. The function of bile is to: 665. The muscular tube that moves food from
A. Break up fats the mouth to the stomach?
B. Break down fats A. esophagus
C. Digest fats B. small intestine
D. Emulsify fats C. stomach
D. mouth
660. Why do we digest?
666. The “soupie” mixture in your stomach is
A. To not starve and eat.
called
B. To do the stink.
A. chyme.
C. An apple a day keeps the doctor away.
B. bile.
C. saliva.
D. Pssst.. Answer over here!
D. mucus.
661. As waste moves through the digestive
667. Excess water is re-absorbed from undi-
system, the absorbs water before
gested food by this
storing waste in the rectum.
A. large intestine
A. Small intestine
B. small intestine
B. Stomach
C. appendix
C. Esophagus
D. stomach
D. Large intestine
668. Which part of our body chew the food?
662. Which region of the ruminant stomach can A. Tongue
trap heavy objects?
B. Teeth
A. rumen
C. Lips
B. reticulum
D. Hand
C. omasum
669. finger-like projections in the small intes-
D. abomasum tine that absorb nutrients
663. The area where carbohydrates are first A. digestion
digested. B. absorption
A. Stomach C. peristalsis
B. Mouth D. villi

1.24 importance of sleep 448
670. What do the villi do? D. Absorbs nutrients from food so the
body has energy.
A. Digests food in the mouth.
B. Digests food in the stomach 673. Which two organs does both mechanical
and chemical digestion occur?
iteself A. Mouth and Large Intestine
D. Absorbs nutrients from food so the B. Mouth and Esophagus
body has energy. C. Stomach and Small Intestine
NARAYAN CHANGDER
D. Stomach and Mouth
671. What organ of the alimentary canal is
located between the esophagus and the 674. These are fingerlike projections in
small intestine? the small intestine that nutrients pass
A. stomach through.
B. large intestines A. villi
C. pharynx B. absorbers
D. salivary glands C. cilia

D. vascular
672. What does saliva do?
675. It collects the waste and gets rid of it
A. Chemically digests food in the mouth.
A. Teeth
B. Chemically digests food in the stomach
B. Stomah
C. Protects the stomach from digesting C. Saliva

iteself D. Large Intestine
1.24 importance of sleep

1. I hate to wake him from his ; he looks 3. The part in the brain that plays a role both
so attractive when he is asleep. in sleep and memory is:
A. neurons A. The cortex
B. slumbers B. The hypothalamus
C. cortex C. The hippocampus
D. pave D. The brain stem
2. Which recommendation is best for children 4. Your body uses energy to do what while
in promoting healthy sleep? you sleep?
A. Have a very busy day A. Grow.
B. Watch TV before bed B. Heal.
C. Create a bedtime routine C. Fight off germ.
D. none of above D. All of the above.

1.24 importance of sleep 449
5. How much sleep does the average 11. What are the two things that sleep helps
teenager need? to prevent?
A. strokes and heart attacks

A. 2-5 hours
B. 6-8 hours B. crying and sleeping
C. 8-10 hours C. falling down and running around
D. 10-12 hours D. broken bones
6. What is that special part of your body that 12. My last girlfriend turned out to be a ,
needs sleep the most? so I know how hurtful it can be.
A. Your Heart. A. red-hot

B. time-honored
B. Your Lungs.
C. two-timer
C. Your Brain
D. part-time
D. Your Legs
13. What will help you to fall asleep natu-
7. What two things can develop if you don’t rally?
get plenty of sleep?
A. Drink lots of caffeine drinks.
A. diabetes and heartburn
B. Use you phone in bed to snapchat your
B. diabetes and obesity friends.
C. obesity and dehydration C. Limit screen time before bed.
D. heartburn and dehydration D. Watch Tik Tok video’s until your sleepy.
8. A new type of scanner can characters 14. Memory is the ability to remember or
on a page and store them electronically. recall information over a period of time.
A. decode A. retention
B. encode B. working
C. postcode C. span
D. barcode D. story
9. A good sleep routine may include. 15. Compound words have two parts:two
words are joined together by a
A. Reading a story.
A. colon
B. Having a bath.
B. comma
C. Listening to soft music. C. ellipsis
D. All of the above. D. hyphen
10. What foods should we not eat before 16. When a person has a problem with sleep,
sleeping? the name of the problem is
A. Food high in carbohydrate and sugar A. History
B. Food high in fat B. Insomnia
C. Food high in fiber C. Bad sleep

1.25 nutrition analysis 450
17. We need to sleep the average of: C. 12 hours a day

A. 5 hours a day
B. 9 hours a day D. none of above
1.25 nutrition analysis

1. This nutrient helps keep your bones and 6. Why is sugar so addictive to most peo-
NARAYAN CHANGDER
teeth strong ple?
A. vitamins A. It makes things sweet
B. carbohydrates B. cuz tehy jusrt aqree
C. Minerals C. ’CAUSE SUGAR RU- ow, sugar rush
D. Fats crash again.
D. This question is a freebie.
2. What number of calories per serving is con-
sidered “low”? 7. Which item has the most total fat per serv-
A. 40 or less ing?
B. 60 or less A. Vegetable Chips
C. 75 or less B. Rice Cakes
D. 100 or less C. Fruit & Nut Trail Mix
D. Pretzel Twists
3. Which vitamins and minerals are Amer-
icans generally lacking in their di- 8. How many calories per serving is consid-
ets?(Multiple Answers) ered high?
A. Vitamin A A. 300
B. Vitamin D B. 100
C. Vitamin C C. 600
D. Potassium
D. 400
4. Finish the slogan:Make half your plate
9. How many mg are there in one serving of
A. fruits and vegetables Doritos?
B. colorful and delicious A. 9%
C. whole grains B. 210 mg
D. protein C. 420 mg
5. Which is the healthiest way of having a D. 0%
salad?
10. How many servings should you have from
A. with creamy salad dressing the Meat/Poultry/Egg/Fish/Nut group
B. with a spoonful of olive oil of the Food Guide Pyramid each day?
C. with a dash of lemon juice A. 1-2
D. none of above B. 3-4

C. 2-3 16. Which items has the greatest about of

Calories from Fat per serving?
D. 6-7

A. Vegetable Chips
11. Step 1 of reading reading a food label is B. Rice Cakes
to
C. Fruit & Nut Trail Mix
A. Look at the serving size
D. Pretzel Twists
B. Look at the calories
17. Which item has the most saturated fate
C. Look at the calories from fat
per serving?
D. Read the ingredients
A. Vegetable Chips
12. Number of calories in a pound. B. Rice Cakes
A. 3, 500 C. Fruit & Nut Trail Mix
B. 1, 200 D. Pretzel Twists
C. 1, 500 18. Which of the following is NOT on the My-
D. 2, 000 Plate?
A. Dairy
13. Shows how much a nutrient in a serving of
B. Protein
the food contributes to a total daily diet. It
can help you determine if a serving of the C. Fat
food is high or low in an individual nutrient D. Grains
and to compare food products.
19. Ingredients are listed in
A. Nutrient
A. greatest to least amounts
B. Calories
B. smaller amounts to greater amounts
C. % Daily Value
C. no particular order
D. MyPlate
D. alphabetically
14. What does %DV stand for
20. A low sodium label on a food must con-
A. Percent Data Vault tain no more than how many milligrams
B. Percent Diet Value per serving?
A. 140
C. Percent Daily Value
B. 35
D. none of above
C. 200
15. What information must be listed on a food D. 90
label?
A. Ingredient List 21. That does the word Enriched mean?
A. When nutrients are taken out that are
B. Calories per serving
unhealthy for you
C. Serving size
B. When nutrients are added back that
D. All of these answers were lost during processing

C. When nutrients are added that were 27. Which item has the most sugars per serv-
not present in the food originally ing?
D. None of these answers A. Vegetable Chips
B. Rice Cakes
22. What amount of calories is considered
high? C. Fruit & Nut Trail Mix
A. 500 D. Pretzel Twists
28. The Percent Daily Value (%DV) is based
NARAYAN CHANGDER
B. 600
off of the amount of nutrients needed per
C. 400
day for a calorie diet.
D. 700
A. 2000
23. What is the best plan to reduce high choles- B. 1800
terol? C. 1600
A. Diet changes D. 2200
B. Exercise
29. What are empty calories?
C. blood test
A. Zero calorie foods
D. Diet changes combined with exercise. B. Foods with no nutritional value
24. What amount of calories is considered C. Bad foods
moderate? D. none of above
A. 40
30. Which is the primary nutrient we get from
B. 100 fruits and vegetables?
C. 400 A. fats
D. 250 B. proteins
C. vitamins
25. Which item has the most sodium per serv-
ing? D. none of above
A. Vegetable Chips 31. Nutritionists know that a gram of protein

B. Rice Cakes contains Calories, a gram of fat has
Calories, and a gram ofcarbohydrate
C. Fruit & Nut Trail Mix has Calories.
D. Pretzel Twists A. 4 / 9 / 4
26. Vitamin C helps your body fight disease B. 9 / 4 / 9

by maintaining a strong immune system. C. 5 / 8 / 6
Which food has more vitamin C? D. 5 / 8 / 6
A. Bread
32. How much water should you drink in a
B. Orange day?
C. Milk A. 2 Cups
D. Water B. 4 Cups

C. 6-8 Cups 38. This nutrient is used to build muscles and

D. 5 Cups other body parts:

A. Carbohydrates
33. According to the food plate, grains should
make up the largest portion of our diet. B. Fats
Grains are rich in which nutrient? C. Minerals
A. carbohydrates D. Protein
B. fats
39. The amount of energy in food
C. proteins
A. Nutrients
D. vitamins
B. Calories
34. What color is the grain group?
C. % Daily Value
A. orange
D. MyPlate
B. red
C. blue 40. Which form of fat is the “safest”
D. green A. unsaturated fat
B. saturated fat
35. The new food labels replaced Vitamins A
and C with what two nutrients? C. trans fat
A. Vitamin D and Potassium D. polyunsaturated fat
B. Vitamin A and Iron 41. Cholesterol is found only in
C. Vitamin D and Iron
A. Plant Foods
D. Vitamin A and Copper
B. Meats
36. More than 250 different kinds of fruit and C. Soft Drinks
vegetables are grown in California. How-
ever, a few fruits and vegetables require a D. none of above
more tropical environment to grow. Which
42. How many chips are there in 4 servings of
fruit is not grown very often in Califor-
Doritos?
nia?
A. 12
A. Grape
B. 46
B. Durian
C. Banana C. 36
D. Strawberry D. 48
37. The food group that is highest in protein is 43. How many calories does an average, adult
woman need?
A. Milk and alternatives A. 2, 500
B. Fruit and vegetables B. 2, 000
C. Meat and alternatives C. 2, 250
D. Grain products D. I’ve ran out of sentences to stall

44. starch is 50. Step 1 when reading a food label?

A. complex carbohydrate A. Look at the serving size
B. simple carbohydrate B. Look at the calories
C. no correct answer C. Look at the calories from fat
D. none of above D. Read the ingredients
45. How many Calories does fat provide per 51. Are calories bad?
NARAYAN CHANGDER
gram? A. Yes, they make you gain weight.
A. 5 B. No, you should eat as many calories as
B. 9 possible for energy.
C. 7 C. No, but you should be aware of them
to maintain a healthy weight.
D. 8
D. Yes. Calories do not add any nutrients.
46. How many grams of carbohydrates make
up 7% of the recommended daily al- 52. How many chips would you be consuming
lowance? if you ate 3 servings of Doritos?
A. 16 A. 12
B. 7 B. 20
C. 24
C. 21
D. 36
D. 31
53. Practicing your religion goes in what di-
47. If you ate 3 servings of Doritos, how many
mension?
calories would you be consuming?
A. Emotional
A. 150
B. Physical
B. 200
C. Environmental
C. 300
D. Spiritual
D. 450
54. How many grams of Total Carbohydrates
48. If a nutrient has an “upper daily limit”, are there in 2 servings on Doritos?
what does that mean?
A. 18 g
A. Eat less than
B. 40 g
B. Eat more than
C. 2 g
C. Eat equals to
D. 36 g
D. none of above
55. A nutrition facts label is based off of a
49. what color is the fruit group? calorie diet
A. orange A. 2000
B. red B. 2500
C. blue C. 3000
D. green D. 1500

56. The Daily Value (DV) on the food label is 62. Which activity will burn the most calo-
based on a ries?

A. 2400 Calorie Diet A. Walking
B. 1200 Calorie Diet B. Running
C. 2000 Calorie Diet C. Sleeping
D. 3000 Calorie Diet D. Eating
57. Hanging out with friends goes in what di- 63. Which of the following is NOT one of the
mension? changes to the new food label?
A. Physical A. Calories in bolder, larger size
B. Social B. %DV explained for consumers
C. Emotional C. added sugars no longer displayed
D. Environmental D. serving sizes updated
58. what color is the dairy group? 64. How many grams of carbohydrates are in
a serving of item C, the Fruit &Nut Trail
A. orange
Mix?
B. red
A. 30
C. blue
B. 23
D. green
C. 3
59. Which item contains 230mg of sodium in D. 31
each serving?
65. A food product is considered “low in” a
A. Vegetable Chips
nutrient if it is % or less.
B. Rice Cakes
A. 20
C. Fruit & Nut Trail Mix
B. 6
D. Pretzel Twists
C. 5
60. What percentage of Daily Value (DV) is D. 100
considered “low” or “a little”?
66. Which of the following is NOT an influence
A. 2% or less
on food choices?
B. 5% or less A. Advertising
C. 10% or less B. Family & Friends
D. 15% or less C. Gender
61. What percentage of Daily Value (DV) is D. none of above
considered a low?
67. After a tiring first half of a basketball
A. 2% or less game, what should the players eat to get
B. 5% or less instant energy?
C. 10% or less A. a burger
D. 15% or less B. a bowl of pasta

C. a fructose-rich drink 73. Which food contains carbohydrates?

D. none of above A. Fish
68. What is the 5th most used ingredient in B. Pasta
Doritos? C. Egg
A. buttermilk
D. Carrot
B. romano cheese
74. proteins are made of
NARAYAN CHANGDER
C. sunflower oil
D. cheddar cheese A. fatty acids
B. sugar
69. Before your body can use carbs for en-
ergy, your body needs to convert them to C. amino acids
what?
D. water
A. Fiber
B. Glucose 75. When we eat food, it gives us energy to
live and grow. This fruit is dried in the sun
C. Fats to make raisins, grows on a vine, and is a
D. none of above healthy snack. Which fruit is it?
70. How many Calories do carbohydrates and A. Mango

protein provide per gram? B. Orange
A. 5 C. Grapes
B. 9 D. Apple
C. 7
D. 4 76. What kind of information does the Nutri-
tion Facts label give about requirements
71. Sheila is moderately active and loves for essential nutrients?
sweet foods. Which is the best practice A. the number of calories from vitamins
for her to adopt? and minerals
A. ban sugars completely and decrease
B. the number of servings needed for a
activity levels
nutritious daily diet
B. eat only fruits and cut out all activity
C. the percent of various nutrients in one
C. have desserts in small portions and in- serving
crease activity level
D. none of above
D. none of above
77. What % Daily Value is considered low in
72. Which biomolecule should be taken less if
that nutrient?
the person has hypertension?
A. CARBOHYDRATE A. 5%
B. LIPIDS B. 10%
C. PROTEIN C. 20%
D. NUCLEIC ACID D. 30%

78. Calories is the measurement of 83. According to the food plate, which of these
A. Fat foods should make up the smallest part of
your diet?

B. Carbs
A. grains and cereals
C. Energy
D. Heat B. milk and meats
C. fruits and vegetables
79. A food label on a bag of chips shows that
it contains 100 calories per serving. The D. fats and oils
bag contain 2.5 servings. If you ate the
whole bag, how many calories would you 84. One medium-size apple equals one serv-
consume? ing of fruit. If you eat half an apple,
how many servings of Fruit will you have
A. 50
eaten?
B. 100
A. 1 1/2
C. 150
B. 1
D. 250
C. 3/4
80. Chicken, fish and meat contain which nutri-
ent? D. 1/2
A. Protein 85. Which of the following items does not con-
B. Carbohydrate tribute to the amount of calories in food?
C. Fats A. Vitamins
D. Minerals B. Protein
81. The serving sizes on the new food label C. Carbohydrates
must be based on the amounts of food and
drink that people consume, not on how D. Fat
much they should consume.
86. What is the 2nd most used ingredient in
A. actually Doritos
B. don’t A. corn
C. should
B. vegetable oil
D. are supposed to
C. maltodexrin
82. Which of the following describes a bal-
D. sunflower oil
anced diet?
A. Consists of enough nutrients in the cor- 87. Which item has the fewest calories per
rect proportions to support normal body serving?
functions
A. Vegetable Chips
B. Includes variety of foods from each
major food groups B. Rice Cakes
C. Contains essential nutrients C. Fruit & Nut Trail Mix
D. All of these D. Pretzel Twists

88. What % Daily Value is considered high in 93. Which item has the least iron?
a nutrient? A. Vegetable Chips
A. 5% B. Rice Cakes
B. 10% C. Fruit & Nut Trail Mix
C. 15% D. Pretzel Twists
D. 20% 94. Studying for a test falls under which di-
NARAYAN CHANGDER
mension?
89. People depend on plants for food and eat
lots of them in salads. How many cups of A. Social
raw leafy vegetables equal one serving? B. Emotional
A. 1 C. Intellectual
B. 1 1/2 D. Mindfulness
C. 2 95. What does saturated fat do?
D. 2 1/2 A. Help with digestion of food.
B. Provide quick bursts of energy.
90. What Percentage Daily Value (DV) is con-
sidered high? C. Provides us with essential nutrients.
A. 15% or More D. Raise cholesterol.
B. 10% or More 96. How much dietary fiber is present in one

serving of Doritos?
C. 20% or More
A. 4
D. 25% or More
B. 1 g
91. What are the percentage of calories in C. 210 mg
your body when consumed? D. 18g
A. 10% Digestion30% Physical activ-
ity60% Basic Functions 97. What percentage of Daily Value (DV) is
considered “high”?
B. 10% Digestion20% Physical Activ-
A. 10% or more
ity70% Basic Functions
B. 15% or more
C. 0% Digestion0% Physical Activity0%
Basic Function100% DEATH C. 20% or more
D. none of above D. 25% or more
98. If you consumed 2 servings of Doritos,

92. Which mineral is needed for strong bones
what would your percent daily value of fat
and teeth?
be?
A. Zinc A. 10%
B. calcium B. 6g
C. sodium C. 12
D. masnesium D. 20%

99. What does DV stand for on a nutrition C. 0.5

facts label?
D. 4

A. Dietary Value
B. Dose Value 105. How many servings are there in a bag of
Doritos?
C. Daily Value
A. 150
D. Daily Vault
B. 12
100. How many calories are in one serving of
Doritos? C. 10
A. 12 D. 6
B. 8 g 106. Which of the following is not required to
C. 150 be a part of a nutrition facts label?
D. 120 A. Vitamin A
101. What’s a nutrition label? B. Calcium
A. ’-’ C. Vitamin D
B. Michael Jordan. D. Saturated Fat
C. Obviously a label that tells you facts
about your label collection 107. How many minutes of exercise should
most teens get every day?
D. Oh, I don’t know, maybe a label THAT
TELLS YOU NUTRITION FACTS!!! A. 60 minutes
B. 30 minutes
102. A calorie is a
A. measurement of energy in food C. 2 hours
B. measure of energy in drinks D. 150 minutes
C. measure of energy in food and drinks 108. A food product is considered “high in” a
D. are bad for you nutrient if it is % or more.
103. If a nutrient has a “lower limit”, what A. 5

does that mean? B. 15
A. Eat more than C. 19
B. Eat less than D. 20
C. Eat at least
109. How many calories per serving is consid-
D. none of above
ered moderate?
104. What percent of the recommended daily A. 400
allowance of total fat is in a serving of
item B, Rice Cakes? B. 200
A. 5 C. 100
B. 8 D. 300

110. The information listed on the Nutrition C. Fruit & Nut Trail Mix
Facts Label is based on how many serv-
D. Pretzel Twists
ings?
A. The Entire Package 116. Which items has the most Vitamin C per
B. 2 serving?
C. 1 A. Vegetable Chips
D. 4 B. Rice Cakes
NARAYAN CHANGDER
111. About how many chips are in a bag of C. Fruit & Nut Trail Mix
Doritos? D. Pretzel Twists
A. 12
B. 100 117. What number of calories is considered
low?
C. 80
A. 100
D. 120
B. 40
112. How many calories from fat are in a serv-
ing of item B, the Rice Cakes? C. 60
A. 140 D. 75
B. 80
118. What percentage of Daily Value (DV) is
C. 40 considered a little
D. 45 A. 2% or less
113. A chemical substance that gives your B. 5% or less
body what it needs to grow and function
C. 10% or less
properly.
A. Nutrients D. 15% or less
B. Calories 119. What group does seafood fall under?

C. % Daily Value A. Vegetable
D. MyPlate
B. Grain
114. Which item has the most fiber per serv- C. Protein
ing?
D. Dairy
A. Vegetable Chips
B. Rice Cakes 120. What food can be in both the protein and
C. Fruit & Nut Trail Mix vegetable group?
D. Pretzel Twists A. beans and peas
115. Which item contains most iron? B. peanuts and beans

A. Vegetable Chips C. eggs and bacon
B. Rice Cakes D. milk and beans

1.26 chronic diseases 461
1.26 chronic diseases

1. Activities or choices that will affect your 6. Based on a 2000 calorie diet, you should
health. eat how many vegetables per day?
A. risk factors A. 1 cup
B. biogenetics B. 2 cups
C. healthy choices C. 2.5 cups
D. 1.5 cups
D. habits
7. This waxy substance attached onto the
2. A serious condition that occurs when the artery walls and can lead to a blockage
blood supply to the heart slows or stops and cause this issue.
and the heart muscle is damaged.
A. Hypertension
A. heart attack
B. Type 2 Diabetes
B. hypertension
C. High Cholesterol
C. stroke D. Anemia
D. angioplasty
8. Which choice is best for lowering the
3. What percentage of new colorectal cancer amount of saturated fat in your diet?
diagnoses are received by people less than A. replace processed grains with whole
50 years old? grains
A. 1% B. replace beef or pork with leaner meats
B. 10%
C. replace sodas with fresh fruit juices
C. 30%
D. none of above
D. 75%
9. Capillaries
4. Which disease affects your body’s ability A. Localized; kills cancer cells and slows
to produce insulin? tumor growth
A. diabetes B. Exchange gases, nutrients, water, and
B. hypertension hormones
C. stroke C. Disease that attacks the brain; ;most
common form of dementia
D. myocardial infarction
D. When a blood vessel is ‘ballooned”
5. Identify the term that describes cancer and weakened
causing agents or substances
10. Alzheimer’s is the most common:
A. Tumor A. Mental illness in elderly people
B. Benign tumor B. Brain injury
C. Malignant tumor C. Genetic disorder
D. Carcinogens D. Form of dementia

11. A person with severe AD requires: 17. The inflammation or irritation of a joint
A. Help getting dressed A. insulin
B. Around-the-clock care B. allergy
C. Medications to keep them alive C. diabetes
D. Constant reminders of who and where D. arthritis
they are
18. means cancerous.
12. What does the acronym FAST stand for re-
NARAYAN CHANGDER
garding a stroke? A. Malignant
A. Fast, Arm, Speech, Talk B. Metastasis
B. Face, Angry, Special, Time C. Mitosis
C. Face, Arm, Speech, Time D. Replication
D. Feet, Arm, Speak, Teach 19. Any physical or mental impairment that
13. Adults need at least minutes of moder- limits or reduces normal activities is called
ate intensity physical activity per week. A. tinnitus
A. 100 B. injury
B. 125 C. disability
C. 135 D. disease
D. 150
20. This is a condition in which there is an ex-
14. Diseases of the heart and blood vessels cess of body fat for one’s weight
are called
A. Insulin
A. hardening of the arteries
B. Glucose
B. lymphoma
C. Obesity
C. heart disease
D. Hypertension
D. cardiovascular diseases
21. Infectious diseases are caused by
15. Exposure to radon puts a person at risk for
which type of cancer? A. Life style
A. Skin B. DNA mutation
B. Breast C. Pathogens (Bacteria, virus etc)
C. Lung D. All of the above
D. Pancreatic 22. What occurs when some of the tissue in
16. Typically seen in older age (50-60), this the heart doesn’t receive it’s normal blood
disease could be from low calcium intake. supply and dies
A. Osteoporosis A. heart attack
B. Lactose Intolerance B. stroke
C. Hypertension C. fibrillation
D. Celiac Disease D. none of these

23. Wearing sunblock could help prevent D. it causes either continual symptoms or
which type of cancer? recurring bouts of illness

A. prostate
29. A disease in which the body’s ability to use
B. oral glucous is impaired
C. skin
A. insulin
D. breast
B. diabetes
24. Anemia is when
C. type 3 diabetes
A. You have high blood sugar
D. blood sugar
B. You have low iron in your blood
C. You cannot eat spicy food 30. how does cancer spread through the body
D. You cannot eat dairy A. We don’t know
25. An infectious disease that is transmitted B. breaking away from tumors
between species from animals to humans
C. it cant spread
(or from humans to animals).
A. Deficiency disease D. it takes control of blood cells
B. Hereditary disease 31. Based on a 2000 calorie diet, you should

C. Farming disease eat how many oz. of grains per day?
D. Zoonotic diseases A. 2
26. Youth ages 6-17 need at least minutes B. 4
of physical activity per day.
C. 6
A. 30
D. 9
B. 45
C. 60 32. Which of the following would be a charac-
D. 15 teristic of a chronic illness?
A. Slow, progressive decline
27. What are the special cells that make in-
sulin? B. Requires short-term surveillance.
A. Red blood cells C. Reversible pathology
B. Insulin cells D. Cure likely
C. Beta cells
D. none of above 33. How long do allergy symptoms typically
last?
28. All the following statements describe
A. 5 Days
chronic disease except
A. it develops gradually B. 7 Days
B. it lasts for a long time C. 10 Days
C. it can easily be spread from one per- D. As long as you’re exposed to the aller-
son to another gen

34. What is true of chronic conditions? 39. Which act mandates that people with dis-
A. Chronic conditions are only found in abilities have access to job opportunities
the lower socioeconomic strata. and to the community?
A. Title II
B. Chronic conditions are only found in
the elderly. B. Rehabilitation Act of 1973
C. Chronic conditions occur in every race C. Title XVI
and culture. D. Americans with Disabilities Act of 1990
NARAYAN CHANGDER
D. Chronic conditions are decreasing.
40. Which disease spread from infected to
35. In 2000, an estimated 61 million people healthy person
(21% of the population) had chronic ill- A. Communicable
nesses. The prediction for 2050 is that
B. Non communicable
what percent of the population will have
a chronic illness? C. Both
A. 50 D. None
B. 30 41. COVID 19 is
C. 75 A. Communicable
D. 60 B. Infectious
C. Contagious
36. Which of the following screenings should a
female with a family history of reproduc- D. All of the above
tive cancer and skin cancer have?
42. What causes Alzheimer’s?
A. Monthly breast self-exams
A. Plaques and tangles that kill brain cells
B. Yearly skin cancer screening
C. HPV screening B. Blood clots in and around the brain
D. All of the answers are correct C. Mutation of brain cells
37. Factors that have influence on eating are D. A severe spinal injury
A. Family 43. The spread of cancer from where is started

B. Money to other parts of the body is called
A. radiation
C. Emotions
B. additional body cancer
D. All of the above
C. metastasis
38. Which Lifestyle Disease is related to heart
D. remission
attack, atherosclerosis, stroke, and high
blood pressure? 44. Cancer tumors result from
A. Cancer A. rapid cell division
B. CardiovascularDisease (CVD) B. rapid DNA replication
C. Type1 Diabetes C. slow cell division
D. Type2 Diabetes D. long interphase

45. Dietary Guidelines were created by the B. cyst

USDA and the
C. lesion

A. FDA
D. polyp
B. DHHS
C. NHI 51. If a woman tests positive for HPV, she
may be at increased risk for this form of
D. CDC cancer.
46. Which of the following is a true statement A. Breast
about asthma?
B. Cervical
A. Asthma attacks can be triggered by
C. Uterine
weight loss
B. Asthma is caused by a virus D. Colon
C. Asthma is caused by harmful bacteria 52. Based on a 2000 calorie diet, you should
D. Asthma is fairly common condition eat how many cups of fruit per day?
A. 1 cup
47. When the heart twitches rapidly in an un-
coordinated fashion B. 1.5 cups
A. fibrillation C. 2 cups
B. bradychardia D. 2.5 cups
C. tachychardia
53. A disease that occurs when fatty sub-
D. arrhythmia stances build up inside artery walls.
48. How much protein does the average Amer- A. atherosclerosis
ican need daily?
B. arteriosclerosis
A. 100 grams
C. arteriodeetwoio
B. 45-55 grams
D. cardiosis
C. 20-25 grams
D. 75 grams 54. Cancers are diseases in which cells
A. adhere to each other
49. The buildup of fatty substances such as
cholesterol and saturated fats inside the B. fail to differentiate
artery walls results in which cardiovascu-
C. grow elongated
lar disease?
D. divide uncontrollably
A. congestive heart disease
B. arrhythmia 55. What is is called when a tumor proves to
C. atherosclerosis be cancerous?
D. none of above A. malignant

B. benign
50. An abnormal mass/group of cancer cells is
called a C. oncogene
A. tumor D. byogene

56. A symptom of diabetes is C. Lactose Intolerance

A. sneezing and coughing D. Obesity
B. being thirsty, tired, hungry and bad vi- 62. Which disease lasts for a longer time
sion
A. Acute
C. a high fever
B. Chronic
D. headache and stomachache
C. Communicable
NARAYAN CHANGDER
57. Not smoking could prevent which type of D. All
cancer?
63. No signs of cancer after treatment
A. Lung
A. Remission
B. Oral
B. Benign
C. Breast
C. Malignant
D. Colorectal
D. Metastasis
58. The immune system’s overly sensitive re- 64. diseases cannot be cured
spondes to an allergens causes large quan-
tities of a chemical called A. Heart
A. allergen B. Chronic
C. Acute
B. insulin
D. All of the above
C. histamine
D. none of these 65. A substance that triggers an allergy is
called what?
59. Which of the following is acute disease A. Hay Fever
A. Chicken pox B. Pollen
B. Common cold C. Allergen
C. Typhoid D. Asthma
D. All
66. This is also known as hardening of the ar-
60. The type of cardiovascular disease respon- teries.
sible for the most deaths in the United A. atherosclerosis
States is B. arteriosclerosis
A. stroke C. arteriohardiosis
B. congestive heart failure D. hemorrhage
C. hypertension
67. Valves in veins
D. coronary heart disease
A. support them
61. This disease is when your BMI is over 30 B. protect them
and can lead to other health disorders.
C. prevent the backward movement in-
A. Heart Disease side them
B. Hypertension D. provide them elesticity

68. Which hormone appears to increase the 74. A condition in which the pressure of the
risk heart disease? blood on the walls of the blood vessels
stays at a level higher than normal.

A. Testosterone
B. Androgen A. heart attack
C. Cortisol B. hypertension
D. Progesterone C. stroke
D. angioplasty
69. When your body cannot break down
gluten, a protein in wheat, rye and bar- 75. Based on a 2000 calorie diet, you should
ley. consume no more than tsp. of oil per
A. Hypertension day?
B. Celiac Disease A. 2
C. Crohn’s Disease B. 3
D. Anemia C. 4
70. A disease that persists for a long period D. 5

A. angina pectoris 76. Based on a 2000 calorie diet, you should
B. chronic disease eat how many cups of dairy products per
day?
C. inherited disease
A. 2
D. cardiovascular disease
B. 3
71. To reduce chronic diseases
C. 4
A. eat foods with sodium and fat
D. 5
B. eat only vegetables
C. eat foods that taste good 77. What does Hypertension mean?
D. eat foods with low sodium and choles- A. High blood pressure
terol B. High blood sugar
72. What is a type of zoonotic disease? C. High blood calcium
A. Cancer D. High blood glucose
B. Heart Disease 78. Fred is a 60-year-old male who is obese
C. Type 2 Diabetes and physically inactive. He was recently
diagnosed with diabetes by his physician,
D. COVID-19
but he is not taking supplemental insulin.
73. As we age, the chances of developing a Which type of diabetes does he likely
lifestyle disease: have?
A. increases A. Type 1
B. decreases B. Type 2
C. stays the same C. Type 1.5
D. none of above D. Gestational

79. A chronic condition in which breathing be- B. Unsaturated fats

comes difficult due to blocked or narrowed C. Trans fat
airways.
D. none of above
A. Diabetes
B. Influenza 85. All of the following are ways doctors look
for signs of cancer except
C. Asthma
A. biopsies
D. Polio
NARAYAN CHANGDER
B. lab tests that look for the presence of
80. The environment contains cancer-causing tumor markers
agents known as C. unexplained weight gain
A. oncogenes D. DNA tests
B. tumors
86. Fiber can be found in what types of
C. biopsies foods?
D. carcinogens A. Whole grains
81. Amanda smokes a half pack of cigarettes B. Fruits & Vegetables
per day, is inactive, and has a poor dietary C. Nuts & Beans
intake. Which of the following chronic dis-
D. All of the above
eases is she at risk of developing?
A. Cardiovascular disease 87. Which disease has no lasting effect on gen-
eral health
B. Cancer
A. Acute
C. Diabetes
B. Chronic
D. All of the answers are correct
C. Both
82. Not drinking alcohol could help prevent
D. None
which type of cancer?
A. Ovarian 88. Which disease does not spread from infec-
tious to healthy person
B. Oral
A. Communicable
C. Skin
B. Non communicable
D. Lung
C. Acute
83. What is the name of the protein that D. All
causes tangles in the brain?
A. Collagen 89. This is a growth of abnormal cells that
multiple at an uncontrollable rate. This
B. Tau can happen just about anywhere in your
C. Insulin body.
D. Lactase A. Diverticulitis
84. Which kind of fats are considered healthy B. Osteoporosis

to include in our diets? C. Cancer
A. Saturated fats D. IBS

90. When cancer metastasizes it 96. After an angioplasty is performed, what

A. becomes non-threatening device is left in the artery to keep it open
to allow for better blood flow?

B. attacks one area of the body
A. Stent
C. reaches its full growth potential
B. Transplant
D. spreads to another area of the body
C. Pacemaker
91. What can arthritis do to you?
D. tubalimplant
A. Inflammation
B. Joint Pain 97. These people are at risk of stroke.
C. Deformed hands A. high blood pressure
D. All of them B. diabetes
92. This is a specialized cell transmitting C. high cholesterol
nerve impulses; type of cell destroyed by D. all are at risk for stroke
Alzheimer’s.
A. Tangles 98. Examples of acute and chronic diseases.
B. Neuron A. Acute-diabetesChronic-flu
C. Plaques B. Acute - fluChronic- diabetes
D. Alzheimers C. Acute - strokeChronic- diabetes
93. What is the name of the protein that D. None of these
causes plaques in the brain?
99. This is also known as “the silent killer”
A. Tau
A. heart disease
B. Hemoglobin
B. diabetes
C. Beta-Amyloid
C. hypertension
D. Coronin
D. hyperkinesis
94. What are two other terms for communica-
ble diseases? 100. Which is NOT a trigger of asthma?
A. Contagious & Degenerative A. Pollen
B. Progressive & Infectious B. Exercise
C. Contagious & Infectious C. Viral Infection
D. Progressive & Degenerative
D. Homework
95. Early detection and treatment is a way to
101. Pain in the chest caused by lack of blood
A. develop good healthy weight behav- flow to the heart
iors
A. heart burn
B. key to curing cancer
B. angina chestoris
C. key to prevent high saturated fats in
your diet C. angosis minoris
D. none of these D. angina pectoris

102. Returns blood to the heart 107. What type of diseases are typically of
long duration and slow progression?
A. Benign
A. acute
B. Veins
B. chronic
C. Aneurysm
C. infectious
D. Arteries
D. contagious
103. If someone in your family has had Cancer
NARAYAN CHANGDER
108. Which disease is spread by air, water,
in the past you have what doctors call a: food, vector
A. Predisposition A. Communicable
B. Carcinogen B. Non communicable
C. Risk Factor C. Chronic
D. Chemotherapy D. All
104. Which of the following has been shown 109. Which kind of diet helps prevent cancer?
to be more effective in lowering type II di- A. a diet high in protein and low in carbo-
abetes risk? hydrates
A. High intensity exercise B. a diet high in fiber and low in saturated
fats
B. Regular exercise and healthy diet
C. a diet high in calcium and low in sugar
C. Prescription diabetes medication (in-
sulin)
D. none of above
D. Vitamins and regular physical activity
110. Any substance that is known to cause
105. A stroke occurs when there is an interrup- cancer is called a
tion of blood flow to the A. carcinogen
A. Heart B. nicolyte
B. Lungs C. pathogen
C. Brain D. retrovirus
D. Spine 111. Which of the following are chronic dis-
ease
106. You are at a family picnic and your uncle
complains of shortness of breath, numb- A. Diabetes
ness in the left arm and tightness in his B. Blood pressure
chest. Which of the following is most
C. Cancer
likely the cause of his symptoms?
D. All
A. Cancer
112. Which kind of tumor grows slowly and is
B. Diabetes
surrounded by membranes that prevent it
C. Heartattack from spreading from the original site?
D. none of above A. benign

B. metastasis C. something you can stop

C. malignant D. when you are fine

D. none of above 118. How many Americans get sick from con-
113. Other chronic diseases are: suming contaminated food/water every
year?
A. Cancer, coronavirus, chronic obstruc-
tive pulmonary disease A. 1 in 1, 000, 000
B. 1 in 6
B. Cardiovascular disease, cancer,
meningitis C. 1 in 1, 000
C. Cancer, Chronic obstructive pul- D. 1 in 100
monary disease, chickenpox
119. Which disease encourages the use of the
D. Cancer, Chronic obstructive pul- NO SALT diet when diagnosed?
monary disease, cardiovascular disease
A. Crohn’s Disease
114. Which of the following is a symptom of B. Hypertension
early Alzheimer’s
C. Celiac Disease
A. Seizures
D. Stomach Cancer
B. Hot flashes
120. Irregular heartbeats are known as
C. Short-term memory loss
A. tachycardia
D. Impaired vision
B. bradychardia
115. This is what ringing in the ears is called
C. arrhythmia
A. tinnitus
D. fibrillation
B. macular degeneration
121. Cancer spreading to another tissue is
C. angina pectoris
called
D. annoying
A. Malignant
116. Sandra has a family history of osteoporo- B. Metastesis
sis. Her doctor advises her to eat foods C. Mitosis
rich in calcium. Which foods should she add
to her diet? D. Replication
A. fruits, especially grapes and berries 122. Which disease affects general heath
B. unsaturated fats like olive and soy- A. Acute
bean oil
B. Chronic
C. beet greens, broccoli, and cheese C. Communicable
D. none of above D. All
117. Type 1 diabetes is 123. If some one has this disease, they need
A. genetic (you get it from your parents) to eat a diet low in fat to prevent further
B. when you have it only when you are issues.
older A. Lactose Intolerance

B. Osteoporosis 129. how many types of diabetes are there?

C. Heart Diease A. 3
D. Cancer B. 5
124. In this disease, your body cannot break C. 4
down the carb in dairy products. D. 2
A. Crohn’s Disease
130. Which disease lasts for shorter time
B. Irritable Bowel Syndrome
NARAYAN CHANGDER
A. Acute
C. Lactose Intolerance
B. Chronic
D. Anemia
C. Non communicable
125. Processed meats like sausage and bacon D. All
have been classified as what level of car-
cinogen? 131. Pancreas
A. Group 1 (strongest evidence of being A. Where insulin production occurs
carcinogenic)
B. Forms clots to stop bleeding
B. Group 2A (more than likely carcino-
C. When a blood vessel is “ballooned”
genic)
and weakened
C. Group 2B (potentially carcinogenic)
D. Carries blood away from the heart
D. Group 4 (evidence suggests not car-
cinogenic) 132. A sudden disruption of blood flow to the
brain
126. Anything that can cause mutations or
turn on cancer genes. Examples:smoking, A. unfortunate
radiation, chemicals, poor diet B. stroke
A. Risk Factors C. cerebral hemorrhage
B. Mutations D. brain freeze
C. Tumors
133. Which disease is caused by lifestyle, food,
D. Predispositions DNA mutations
127. The tool commonly used to determine A. Chronic
whether someone is obese or overweight B. Acute
A. Hypertension C. Communicable
B. Body Composition D. All
C. BCC
134. What is diabetes?
D. BMI
A. When there is not enough sugar in the
128. Fiber can be found in blood.
A. clothing B. When you always have a fever.
B. fruits C. When there is too much sugar in the
C. canned foods blood.
D. steak D. When you need more sleep.

1.27 Kitchen safety 473
1.27 Kitchen safety

1. After your food lab is finished, what 6. What should you use to stir hot foods?
should you do before you leave the class? A. Spatula
A. Leave dishes so you are not tardy to B. Metal spoons
your next class.
C. Wooden spoon
B. Have Ms. Wentz inspect your kitchen
D. Ladle
C. Sit at your table
D. Eat your food 7. What causes diseases?
A. Water
2. Where do you put used dish cloths?
B. Metal
A. In the laundry basket or washing ma-
chine. C. Air
D. Fungi
B. Leave them in the sink.
C. Leave them on the counter. 8. Using a paring knife to pry open ingredi-
ents can cause:
D. Put them back in the drawer you found
them. A. burns and fires
B. electrical shock
3. Which guideline is BEST to follow to pre-
vent burns? C. poisoning
A. keep oven doors open D. cuts
B. step aside while opening oven doors to 9. What is the best way to thaw out frozen
avoid the rush of heat/steam foods?
C. clean the oven immediately after use A. In the refrigerator
D. use side towels as pot holders when B. Warm Water
moving hot pans
C. In Sink
4. Food handlers should keep their finger- D. On Counter
nails:
10. The movement of bacteria from one loca-
A. Short and unpolished
tion, or food, to another is. Ex- raw meat
B. Long and unpolished and vegetables on same cutting board.
C. Long and painted A. Cross Contamination
D. Short and painted B. Cleaning
5. Chicken should be cooked at what de- C. Hazards
gree? D. Cleaning
A. 125 11. Where should cleaning products be kept in
B. 135 the kitchen?
C. 165 A. Next to the trashcan
D. 175 B. In a locked cabinet

C. On the counter C. Put away

D. under the sink D. Sharp
12. when is horseplay allowed in the kitchen? 18. Symptoms of food borne illness usually ap-
A. always pear within
B. sometimes A. 2-10 hours
C. never B. 30 days
NARAYAN CHANGDER
D. none of above C. 1-3 days
13. What is the acronym of P.P.E D. 45 minutes
A. Professional Practice Equipment
19. What should you do with long hair that
B. Procedures Practices Examples hangs down?
C. Personal Protective Equipment A. pull it back with a hair tie
D. none of above
B. twirl it around your finger
14. What needs to be sanitized during a lab? C. swing it back and forth for fun
A. Chairs D. chew on it
B. Countertops
20. How far from the fire should you stand
C. Tables
when using a fire extinguisher?
D. All the above
A. 5 ft
15. What does F.A.T.T.O.M. stand for?
B. 8 ft
A. Time, temperature, oxygen, measure-
C. 10 ft
ment, food, accurate cook time
B. food, temperature, acidity, measure- D. 12 ft
ment, oxygen, moisture
21. What should you always keep in the
C. time, temperature, food, acidity, mois- kitchen in the event that there is a fire?
ture, oxygen
A. Broom
D. food, moisture, accuracy, time, oxygen
B. Water
16. It’s safest to thaw food:
C. Salt
A. in the refrigerator
D. fire extinguisher
B. in the sink with warm water
C. on the counter 22. Three ways to put out a small pan fire
D. none of above A. smother, baking soda, fire extin-
guisher
17. Keeping knives can help prevent cuts
in the kitchen B. flour, baking soda, sugar
A. Behind the sink C. cover, smother, water
B. Dull D. baking soda, cookie sheet, water

23. Which of the following materials conduct 29. What temperature is the danger zone?
electricity? A. 0 - 30 F

A. rope B. 40 - 140 F
B. dry cloth C. 150 - 200 F
C. wooden pole
D. Over 200 F
D. metal broom stick
30. If someone has fallen in the kitchen, what
24. Who do you call when someone you know should you do?
swallows something poisonous?
A. Make the victim comfortable and call
A. Call 911 for help
B. Drink Water B. Move the victim asap
C. Wait C. Take the victim to the hospital
D. Don’t ask for help D. Walk away from the accident.
25. Foods may be thawed using any of the fol- 31. Not cleaning grease off the stove top after
lowing methods EXCEPT: frying can cause:
A. thawing in the refridgerator A. burns and fires
B. thawing in the sink with cold water B. electrical shock
C. thawing in a microwave
C. poisoning
D. thawing on the counter
D. cuts
26. You should turn pan handles towards:
32. You should an appliance first if it falls
A. yourself into a sink of soapy water
B. the center of the stove A. unplug
C. to the left B. grab
D. the edge of the counter C. clean
27. Which of these is a symptom of a food- D. wipe
borne illness?
33. To what internal temperature should poul-
A. Coughing try/chicken be cooked to?
B. Fatigue
A. 145 degrees
C. Sneezing
B. 150 degrees
D. Diarrhea and vomiting
C. 160 degrees
28. A simple way to keep yourself and others D. 165 degrees
safe from illness is to
34. your hands before preparing food
A. Wear a face mask
B. Wash your hands for 20 seconds with A. wash
hot soapy water. B. lick
C. Throw away all trash C. wipe
D. none of above D. brush

35. What is a safe procedure for preventing C. 60

cuts? D. 70
A. keep using chipped or cracked glasses
and dishes 41. You should lift pot lids
B. discard open cans and their lids at the A. into your face
end of your shift B. away from your torso
C. sweep up broken glass or dishes im-
C. to the north
NARAYAN CHANGDER
mediately
D. away from your face
D. pick up broken glass or dishes with
your hands 42. If food is held in the danger zone for
36. To put out a grease fire, you should NOT hr.(s), throw it out.
A. pour water on it A. 1
B. smother it with baking soda B. 2
C. cover it with a lid or baking sheet C. 3
D. use a fire extinguisher D. 4
37. Food must be kept out of this temperature 43. You can prevent falls in the kitchen by:
danger zone for personal/home use?
A. Keeping the floor clean and clear of
A. 180-250 clutter
B. 35-120 B. Wiping up spills as soon as they hap-
C. 40-140 pen
D. 50-135 C. Not wearing floppy slippers or socks
38. Lift lids D. All of the above
A. straight up 44. How can a person prevent bodily injury
B. towards you while cooking in the kitchen?
C. away from you A. avoid wearing a chef’s hat
D. none of above B. avoid wearing loose clothing and jew-
elry
39. What temperature should you cook foods
at? C. avoid pulling on hair back into a pony-
tail
A. High
D. avoid wearing closed-toed shoes
B. Medium
C. Low 45. What is something that should be kept in
D. Medium-Low the kitchen in case of a fire?
A. Flour
40. For proper food sanitation, cold foods
should temp below degrees B. A bucket of water
A. 40 C. Fire extinguisher
B. 50 D. none of above

46. Be familiar with the recipe before cooking. A. True

Recipe means B. false

A. list of dishes in a day. C. Always
B. set of procedures and ingredients for D. Sometimes
preparing a dish.
C. set of instructions for organizing an 52. Illness from unsafe food
event. A. Salmonella
D. none of above B. Foodborne illness
47. What should you have on when taking C. Flu

something out of the oven? D. none of above
A. Dry oven mitts 53. What do you do before you enter the
B. A folded towel kitchen?
C. Wet oven mitts A. Wear baggy clothes
D. Your hoodie sleeve B. Put an apron on
48. Your refrigerator should be set to C. Flip flops
A. 35 degrees D. Clothes don’t matter
B. 40 degrees 54. Identify how to cut safely when using a

C. 50 degrees knife.
D. 52 degrees A. cut towards your body, closes to your

fingers
49. Before you start touching foods or cooking, B. cut on a diagonal
you have to wash your with soap and
water. C. cut away from your body
A. Feet D. cut towards your body
B. Hands 55. When washing your hands which step

C. Toes comes first?
D. Fingers A. Scrubbing your hands

B. Drying your hands
50. Why should you NOT wear long sleeves on
cooking days? C. Wet your hands
A. you could get food on your sleeve D. Get soap
B. your sleeve could catch fire 56. Which describes a first-degree burn?
C. it is not in style A. skin partly destroyed, blisters forming
D. you can wear long sleeves on cooking
days B. skin partly destroyed, charring present
51. Its Ok to place spoons or Tong next to hot

burner as long as you have a towel to grab C. skin reddened blisters formed
it. D. skin reddened, but unbroken

57. What is the appropriate first aid for a per- B. sure

son with a severe cut?
C. only if you rub with hot soapy water
A. have injured person lie down with feet
D. always
elevated
B. place pressure over the wound with a 63. If you get a burn, what is the FIRST thing
clean cloth you should do?
C. report to OSHA A. Cover it in thick, greasy ointment.
NARAYAN CHANGDER
D. run under cold water B. Cover it with a band-aid
58. Never your fingers or utensils and put C. Hold the burned area under cool, clean
them back into food. water.
A. lick D. none of above
B. wash
64. Which of the following is NOT a common
C. pick
source for kitchen accidents?
D. none of above
A. Equipment Injuries & Electrical Shock
59. What kitchen appliance is used to cut foods B. Falls, cuts, and spills
into mall pieces?
C. Splinters
A. spoon
B. fork D. Burns and Fires
C. knife 65. If you are refrigerating your food, how

D. blender long until it is no longer safe to eat.
60. What do you do if you burn your arm? A. 5 hours
A. put ice on it B. 1 - 2 day

B. run cool water on it C. 3 - 4 day
C. run hot water on it D. 1 Week
D. put mustard on it
66. What does R-I-C-E stand for?
61. What action should you take first if some- A. Rest Ice Compression Elevate
one falls?
B. Rest Ignore Compression Elevate
A. Do nothing, pretend you did not see
them fall C. Relax Ice Compression Elevate
B. Do not alert an adult D. Relax Ice Compression Evacuate
C. Call an ambulance
67. Don’t put knives in the
D. Leave person on floor if anything
seems to be broken and alert an adult A. bin labeled “knives”
B. refrigerator
62. You can use the same cutting board for veg-
etables and raw meat C. sink full of soapy water
A. never D. knife roll

68. To prevent Foodborne Illness, refrigerate C. Optimum temperature range for Bac-
leftover food within (time) after serv- teria to grow
ing.

D. When bacteria grows in sinks that
A. 30 minutes have water left in them
B. 1 hour
74. Max amount of time food can be left out
C. 2 hours of the fridge.
D. 4 hours
A. 1 hour
69. Perishable foods should be refrigerated B. 2 hours
within hours of purchase.
C. 3 hours
A. one and a half
D. 1/2 hour
B. two
C. two and a half 75. Knives should be stored:
D. three A. separately
70. How can you prevent electrical shock? B. in a drawer
A. Plug in appliances with dry hands C. with other utensils
B. Don’t yank the cord out of the wall D. away from everyone
C. Keep the appliances away from water
76. Always turn handles towards the
D. All are correct
A. center
71. ground beef is linked with what foodborne
B. counter
illness
A. salmonella C. floor
B. e coli D. oven
C. norovirus 77. Bacteria grow best in foods that are

D. camylobacter A. 20-30 degrees
72. What method is best for ensuring meat is B. 30-50 degrees
properly cooked?
C. 41-135 degrees
A. You should use a meat thermometer.
D. 60-160 degrees
B. You should smell the meat.
C. You should use a timer. 78. Are a summary documents that provide in-
formation about the hazards of a product
D. You should cut it open.
and advice about safety precautions
73. What is the Danger zone in relation to Bac- A. PPE
teria?
B. OSHA
A. Worst conditions possible for Bacteria
to grow C. WHMIS
B. The time it takes for Bacteria to grow D. SDS

79. Eating pizza with friends after a football C. religious and cultural
game is most likely an example of which
D. situational factors
food choice factors?
A. comfort and family ties 85. What do you do when you take something
B. social ties and entertainment out of the oven?
C. adventure and entertainment A. Put it on the table

D. nutrition and wellness B. Walk around the kitchen and show
NARAYAN CHANGDER
your friends
80. Which piece of equipment is used to mea-
sure vanilla, salt, and baking soda? C. Put it on the counter
A. Dry Measuring cups D. Put it on the stove

B. Liquid Measuring cups 86. Which temperatures are the range for the
C. Measuring Spoons Temperature Danger Zone?
D. none of above A. 32◦ F - 100◦ F
81. When working in the kitchen it’s important B. 40◦ F - 140◦ F
to work quickly, quietly because most ac- C. 65◦ F - 130◦ F
cidents happen when you are in a hurry
D. 120◦ F - 200◦ F
A. True
B. False 87. The temperature in your refrigerator
C. Sometimes should be between
D. none of above A. 30 and 45 degrees

B. 32 and 40 degrees
82. WHMIS gives the workers the right to
know C. 25 and 35 degrees
A. that they are safe D. 15 and 32 degrees
B. what they are using
88. When you lift a heavy box, what should
C. what they are handling you do?
D. none of above A. Lift with your legs
83. Who is most at risk for food poisoning? B. twist while you lift
A. Teenagers and women C. lift with your arms and back
B. Old people and teenagers D. only lift alone
C. Old people and young children
89. In top-to-bottom order, how should the
D. none of above
following be stored?
84. Fourth of July, Ramadan, Easter, and A. lettuce, raw hamburger, raw chicken
Christmas are examples of which internal
influences on food choices? B. lettuce, raw chicken, beef roast
A. personal beliefs C. beef roast, raw chicken, lettuce
B. personal tastes D. none of above

90. How many ounces are in 1 pound? C. over the burner beside it
A. 14 oz. D. none of the above

B. 4 oz. 96. Which of the following is NOT going to pre-
C. 8 oz. vent a food borne illness?
D. 16 oz. A. Washing hands for 20 seconds.
B. Cooking leftovers to the recommended
91. How should you hold a knife while walk-
internal temperature.
ing in the kitchen?
C. Using the same cutting board for fresh
A. Blade down, Tip down
and raw foods.
B. Blade Up, Tip up
D. Never tasting raw cookie dough.
C. Blade up, tip down
97. When handling a hot pan or dish always
D. blade down, tip up
use a
92. What are three things that will help pre- A. wet pot holder
vent burns in the kitchen?
B. dry pot holder/ oven mitt
A. Open lids, like a shield, away from your C. dish cloth
body to avoid steam burns.
D. kitchen towel
B. Pull out the oven rack first when re-
moving hot cookware from the oven. 98. A cook’s apron caught fire when cooking.
C. Turn the handles of cookware inward What is the best way to extinguish the
on a range fire?
D. All of the above A. drop and roll

B. flour or run the closest water source
93. What is a portable container, usually filled salt or sugar
with special chemicals for putting out a
fire? C. salt or sugar
A. Danger Zone D. any liquid may be used
B. Fire Extinguisher 99. What should be used to prevent falls when

reaching for equipment or ingredients on
C. Allergen
top shelves?
D. Pathogen
A. counter
94. Wipe up spills B. kitchen chair
A. never C. trash can
B. sometimes D. step stool
C. immediately
100. Food is most commonly contaminated
D. if you feel like it with:
95. The handle of pots/pans should always be A. parasites
turned B. chemicals
A. toward the center of the stove C. bacteria
B. toward the front of the stove D. all of the above

101. Where should oils be stored? C. straight up

A. over the stove D. none of the above
B. next to the oven 107. You dropped a glass bowl and now it’s
C. away from the oven shattered all over the ground. What do
D. none of above you do?
A. Sweep it up with a broom and dustpan
102. Wash your hands for seconds with
soap and warm water before you begin
NARAYAN CHANGDER
cooking. B. Use wet paper towel to pick up the ex-
cess pieces
A. 10
C. Tell the teacher
B. 20
D. All of the above
C. 30
D. 40 108. Within what time should you refrigerate
your food after cooking?
103. It is something which could be dangerous A. Within a 24 hours
to you, your health or safety.
B. It can be left out for up to 2 days
A. Hazard
C. Within 2 hours
B. Accident
D. Within 4 hours
C. Safety
D. none of above 109. Which of the following tips will prevent
burns in the kitchen?
104. When you wash your hands you must A. Open lids, like a shield, away from your
scrub them for body to avoid steam burns.
A. 10-15 seconds B. Pull out the oven rack first when re-
B. 1-2 minutes moving hot cookware from the oven.
C. 15-20 seconds C. Turn the handles of cookware inward
D. Fast with soap on a range
D. All of the above
105. What should you avoid wearing in the
kitchen? 110. If a grease fire starts, what is the main
A. Nail Polish thing you should not do?
B. Dangling sleeves A. put baking soda on it
C. Jewellery B. put a lid on it
D. All of the above C. put it out with water

D. leave it to go out on it’s own
106. What is the safest way to lift lids off of
steaming pots? 111. When using a pan on the stove, where
A. with the inside of the lid tilted away should the handle be facing?
from you A. over the edge of the stove
B. with the inside of the lid tilted towards B. Inward(towards the middle of the
you stove)

C. over the other burner 117. Jennie injured herself and was bleeding
D. out during a foods lab. She applied pressure
to the wound. She is practicing first aid

112. What is the proper way to measure liq- for which category of kitchen accidents?
uids? A. chemical poisoning
A. Scoop and level B. cuts
B. Flatten and sift
C. electrical issues
C. Spoon into cup, level
D. other issues
D. Pour, view at eye level
118. OSHA requires chemical manufacturers to
113. Turn cook handles supply what forms with the sale of their
A. towards the inside of the stove products?
B. Toward you A. EPA
C. It really doesn’t matter B. IPM
D. down C. MSDS
114. What are the 4 core practices/steps of D. USDA
food safety?
119. When using knives, you should always
A. cross, cook, freeze, sterilize cut
B. cook, chill, separate, clean
A. towards yourself
C. clean, cool, freeze, store
B. away from yourself
D. distance, wash, cook, store
C. either
115. What is the best practice to follow when D. neither
cutting raw meat and vegetables?
A. Use different cutting boards 120. How long do you need to wash your
hands for?
B. Use different cutting boards and
knives A. 5 seconds
C. It doesn’t matter, just use the same B. 10 seconds
knife and cutting board
C. 15 seconds
D. Rinse the cutting board and continue
D. 20 seconds
116. Foodborne illness is most likely caused
by 121. For proper food sanitation, hot foods
should stay above degrees when
A. improper storage of food temped
B. not washing your hands after handling A. 120
raw meat or eggs
B. 140
C. not cooking to the correct temperature
C. 160
D. all of the above D. 180

122. In the US approximately 76 million peo- 128. Always when you are carrying a
ple get sick, 300, 00 are hospitalized and knife around the kitchen.
5, 000 die from
A. announce
A. the flu
B. celebrate
B. grease fires
C. whisper
C. food borne illness
D. not having a fire alarm in the kitchen D. dance
NARAYAN CHANGDER
123. What is the third sink in the 3 sink 129. how often should you clean and sanitize
method used for? equipment that is in constant use
A. Washing A. 4 hours
B. Sanitizing B. 3 hours
C. Rinsing
C. 2 hours
D. Storing
D. 6 hours
124. It’s fine to sit on the counters during cook-
ing lab 130. Right clothes to wear to prevent burns
A. how dare you?! no! and fires are
B. sure A. CLOSE FIT CLOTHES
C. only if there is no food B. LOOSE CLOTHES
D. always C. LONG SLEEVE
125. Which kitchen tool should you always D. .
wash separately for safety?
A. spoon 131. To prevent electric shock
B. spatula A. Keep electric cords away from water
C. sauce pan B. Don’t plug many cords into the same
D. sharp knife outlet
126. Sweep up broken glass or spilled food us- C. Make sure your hands are dry before
ing. and plugging or unplugging
A. Push Broom and Cardboard D. All of the above
B. Broom and Dust pan
132. When tasting your food during cooking,
C. Push it out of wayand get it later you should
D. Broom and Yellow Sign
A. Use the same spoon as long as the
127. Do not allow foods to sit out longer than product is boiling
A. Longer than 2 hours B. Use only plastic spoons
B. Longer than 6 hours C. Use a clean spoon for each tasting
C. Do not allow them to sit out D. no need to taste the food until you are
D. Longer than 10 hours ready to eat

133. How long can leftovers stay out before C. counter

bacteria will start to grow? D. microwave

A. 5 hours
139. which is an example of a kitchen hazard
B. 1 hour
A. cupboard doors closed
C. all day
B. kitchen knives stored in a block
D. 2 hours
C. pan handle extended over the edge of
134. Which of these words means “the cook top
transfer of harmful organisms to a food
D. spills wiped up
through unsafe handling”?
A. Contamination 140. A bench mixer has exposed electrical
wires. What is the potential accident this
B. FoodBorne Illness
may cause?
C. Food Irradiation
A. cuts
D. Cross-Contamination
B. falls
135. In FACS class, if you need to reach some- C. shocks
thing in a high place, you can use a to
D. strains
reach it.
A. step stool 141. Which of the following is not a step to
taking items out of the oven?
B. table
A. Taste food quickly to check for done-
C. chair
ness.
D. counter
B. put oven door down completely, and
136. and fat should never mix, as a grease stand to the side.
fire will erupt. C. Pull out oven rack.
A. Flour D. Use dry, thick potholders
B. Baking soda
142. the cabinet doors and drawers to pre-
C. Water vent accident.
D. Chicken A. Close
137. what is a number B. Clean
A. 211 C. Open
B. 311 D. Lock
C. 411 143. What is an example of a chemical contam-
D. 911 inant?
138. Which is NOT a proper way to thaw A. hair

foods? B. detergent
A. refrigerator C. parasite
B. cold water D. none of above

144. Always wash seperatley? 150. Cleaners should be placed

A. Knives A. out in the open on the counter top
B. Spoons B. in a bottom cabinet
C. Forks C. out of reach of pets and children
D. Spatulas D. next to the stove-top
145. You should spills immediately. 151. The acronym WHMIS stands for Work-
place Hazardous Materials Information
NARAYAN CHANGDER
A. wipe
System
B. spill
A. WORKPLACE HAZARDOUS MATERIALS
C. panic when it INFORMATION SYSTEM
D. none of above B. WORKPLACE HANDLERS MANUAL IN-
146. What do you do after you open the oven FORMATION SYSTEM
door, but before you take out the hot C. WORKERS HAZARDOUS MATERIALS
oven? INFORMATION SYSTEM
A. Look inside the oven D. none of above
B. Wait a couple seconds for the hot air 152. How many Americans suffer from a food-
to escape born illness every year?
C. Reach inside A. 60 million
D. Don’t wait to get what you want B. 70 million
147. Which of the following is the correct or- C. 80 million
der for the dishwashing procedures? D. 90 million
A. prep, wash, rinse, and dry
B. wash, prep, rinse, and dry a kitchen violation?
C. rinse, prep, wash, and dry A. Prelab was not turned in by 3pm
D. it doesn’t matter B. You have 3 or more missing assign-
148. The rules of Pass Mean when using a ments
fire extinguisher C. Didn’t complete your kitchen safety re-
A. PUll, Aim, SPray, Sweep quirements
B. Pull, Aim, Sweep, Spray D. All the answers are correct.
C. Push, Aim Spray, Sweep 154. Which these is an example of cross-

D. Pull, Ant, Sweep, Spray contamination?
A. Placing meat on bottom shelf of fridge
149. What should you do FIRST if there is a
grease fire?
B. Cooked steak on same plate as raw
A. Panic and Run steak
B. Put the lid on the pan C. Drinking milk from glass instead of car-
C. Nothing ton
D. none of above D. Leaving cake at room temperature

155. What is the purpose of OSHA? C. high heels

A. be sure sanitation standards are met D. none of above

B. ensure chemicals are made safely
161. What do girls need to do before they
C. ensure safe working conditions bake?
D. guarantee insurance to all employees
A. Whip their hair back and forth
156. If a grease fire starts, what should you B. Put their head in a cherry pie
NOT do?
C. Tie their hair back in a ponytail
A. put baking soda on it
D. Brush their hair with a fork
B. put a lid on it
C. put it out with water 162. Wash dishes in soapy water.
D. leave it to go out on it’s own A. scalding hot
157. When you’re handling hot pots, pans, or B. warm
baking trays, you should use not dish C. cold
towels.
D. none of above
A. Pot holder
B. Dish towel 163. How many minutes after eating should
C. paper towel you refrigerate foods?
D. Nothing A. 10-15 minutes

B. 15-20 minutes
158. how do you NOT carry a knife?
A. pointing outward with elbow bent C. 20-30 minutes
B. to your side D. 30-40 minutes
C. blade facing the rear 164. what temperature should the water be
D. point facing down when you are washing your hands
159. If there is a grease fire in a pot or pan A. 120

on the stove top, which of the following B. 100
should NEVER be used to try and put out
the fire? C. 212
A. a flat baking sheet D. 75

B. water 165. If you spill something on the floor, what
C. baking soda should you do?
D. a tight fitting lid A. Leave it, someone else will clean it
160. What kind of shoes do you have to wear B. Tell the teacher and get them to clean
in the kitchen? it
A. close-toed C. Wipe it up immediatley
B. sandals D. Pretend it didn’t happen

166. What knife do you use to cut bread? 172. How many cups are in a pint?
A. Utility knife A. 2
B. Poultry knife B. 4
C. Chefs knife C. 6
D. Serrated knife D. 8
167. What should we always do after han- 173. What is the safest way to thaw/defrost
NARAYAN CHANGDER
dling raw meat or eggs? food?
A. Wash hands thoroughly. A. in the microwave
B. Wipe hands off on a towel. B. on the counter
C. Nothing. C. in the refrigerator
D. Use hand sanitizer. D. outside of the house
168. What should your freezer temp be? 174. What can be used to extinguish a small
pan fire?
A. 0
A. baking soda
B. 1
B. flour
C. 30
C. salt
D. 32
D. water
169. Pick up broken glass with
175. Wipe up spills immediately or least lay a
A. hands on them.
B. shirt A. towel
C. wet paper towel B. paper
D. wet towel C. water
D. grease
170. It is caused by ingesting hazardous chem-
icals. 176. What does the American Red Cross rec-
A. Choking ommend to do if someone is choking?
B. Poisoning A. Call 911
C. Cuts B. Perform the Heimlich maneuver
D. Starins C. Ask for help
D. 5 and 5 response
171. Which of these is an appropriate article
of clothing to wear in the kitchen lab? 177. A disease transmitted by food?
A. Flip-Flops A. Food Safety
B. Baggy Long Sleeves B. Food Sanitation
C. Apron C. the flu
D. Long Luxurious Locks of Hair D. Foodborne Illness

178. How do you lift the lid from a pot that is C. She should not use soap.
boiling? D. All of the answers are correct!

A. Straight Up
184. The best way to clean a sponge is:
B. With the side of the lid away from you
A. place in a plastic bag
C. With inside of lid towards you
B. tap water
C. washing machine or microwave
179. Never plug or connect and electric mixer D. none of the above
or machine ect. when your hands are
A. dirty 185. Always cut/chop food on top of a ?
B. Dry A. Chair
C. Wet B. Counter
D. gloves on C. Cutting Board

D. Stove Top
180. Which direction should pan handles face
on the stove top? 186. If you spill something small on the floor,
A. where you can easily hold the handle what should you do?
B. towards the center A. Pretend it didn’t happen and hope

someone else will clean it
C. off the side
B. Tell the teacher and get her/him to
D. none of above clean it
181. If you start a grease fire, you should ex- C. Clean it up immediately
tinguish it with cold water D. Tell everyone and leave it there.
A. true
187. You should wash your hands for
B. false
A. 10 seconds
C. s
B. 10-15 seconds
D. none of above
C. 20 seconds
182. Wash and store knives D. a minute
A. Separately
188. A material that will stop an electrical cur-
B. side by side rent:
C. in a drawer A. A person’s hand
D. together B. Rubber
183. Susie is preparing to cook, which of the C. Metal
following is true? D. Water
A. She should burn her hands with too hot
water. 189. Which piece of equipment is used to level
ingredients?
B. She should wash her hands for approx-
imately 20 seconds, the length of Happy A. Dry measuring cups
Birthday twice. B. Measuring spoons

C. Straight Edge Spatula 195. what does the A in FATTOM stand for?
D. Liquid Measuring cup A. air
B. acidity
190. Heavy objects should always go where in
the kitchen? C. apple
A. on the upper shelves D. almond
B. on the lower shelves 196. You should use this on grease fires:
NARAYAN CHANGDER
C. anywhere there is space A. water
D. take them home B. flour
191. Storing cleaners in the pantry can cause: C. salt
A. burns and fires D. none of above
B. electrical shock 197. The fire extinguisher is located

C. poisoning A. by the window
D. cuts B. by the fridge
C. in the demo table
192. Which is a good food sanitation prac-
tice? D. by the exit doors
A. keep kids out of the kitchen 198. Which of the following will prevent slips
B. keep cooked turkey on the counter un- and falls?
til it cools A. tie your apron strings
C. place raw meat next to raw vegetables B. wipe up spills immediately
in the grocery cart
C. use a step stool
D. wash dishcloths and kitchen towels of-
D. all of the above
ten
199. What do we do if an ingredient falls on
193. Handle of pots/pans should always be the floor?
turned
A. throw away what fell on the floor
A. Away from the edge of the stove
B. throw away all of our ingredients and
B. Over the edge of stove start cooking over
C. Over another hotplate/jet C. put that ingredient back on the table to
D. none of above use later
D. eat what fell on the floor
194. You are prepping food and your knife
drops, what should you do? 200. What is the best way to prevent falls?
A. try to catch it A. Tell the teacher
B. jump back and let it fall B. Clean it up quickly
C. start to cry C. Walk around it
D. call 911 D. Tell your group

201. Choosing to convert a vacant city lot into C. Pathogens

a community vegetable garden is an ex- D. Outbreak
ample of what type of external food in-

fluence? 207. Never put on a grease fire.
A. economic A. water
B. environmental B. flour
C. media C. grease
D. technological D. coffee
202. (True/False) You can put an electric 208. When handling a hot pan or dish use a
blender by the sink.
A. True A. dry pot holder/hot pad
B. False B. dish cloth
C. Yes C. wet pot holder
D. No D. apron
203. What do you wear to avoid spilling on 209. Following practices to prevent foodborne
your clothes? illness and keep food safe to eat is called?
A. Apron A. Food Safety
B. Jacket B. Cross-Contamination
C. Coat C. Bacteria
D. none of above D. Fire Extinguisher
204. How much soap do you use when making 210. Before preparing or eating food, the first
the dish water? step one should take is proper
A. one small squirt A. hand washing
B. 2 or 3 long squirts B. set up your knives
C. half the bottle C. preheat the oven
D. who needs to use soap? D. check smoke detectors
205. You should lift pot and pan lids: 211. What is the first step when someone is
A. into your face choking?
B. away from your torso A. Give 5 back blows
C. to the north B. Call 911
D. away from your face C. Ask them if they are choking

D. Ask for consent
206. is the transfer of harmful bacteria
through dirty hands, utensils, surfaces, 212. What is a foodborne disease?
etc. A. An illness caused by contaminated
A. Cross contamination food
B. Food borne illness B. A disease in the air

C. A food allergy 218. Temperature zone in which bacteria grow

D. When people get sick after eating and multiply rapidly?
A. TCS
213. Do the following to prevent foodborne ill-
B. Antiseptic
nesses EXCEPT:
C. Temperature Danger Zone
A. Wash hands and surfaces often
D. Sterile Bandage
B. Cook to proper temperatures
219. What is the order you need to wash your
NARAYAN CHANGDER
C. Refrigerate properly
hands?
D. Use the same cutting board for each
A. Water20 SecsSoap
task
B. 20 SecsWaterSoap
214. If you suspect someone has fallen and
C. WaterSoap20 Secs
broken a bone, you should:
D. none of above
A. If you suspect a broken bone do not
move the person. 220. What temperature should your sink wa-
B. Make person comfortable. ter be?
A. 90 degrees
C. Not give them anything to eat or drink.
B. 100 degrees
D. all of the above C. 106 degrees
D. none of above
215. An injury caused by heat or fire.
A. Falls 221. What type of hazard is water or food
spilled on the floor?
B. Burns
A. Slips and falls
C. Strains
B. Cuts
D. Cuts
C. Electrical
216. When you are washing dishes, you must D. Poisons
use
222. An item or situation that can cause an ac-
A. hot, soapy water cident is a:
B. warm, soapy water A. mistake
C. cold water B. hazard
D. only soap C. situational mistake
217. Which piece of equipment is used to mea- D. kitchen fail

sure milk, chicken stock, and vegetable 223. What type of material never goes in the
oil? microwave?
A. Dry Measuring cups A. Water
B. Liquid Measuring cups B. Wood
C. Measuring Spoons C. Ceramic
D. none of above D. Metal

224. Which procedure will not help prevent 229. What direction should you cut with a
grease fires? sharp knife?

A. keeping ranges, oven, and hoods free A. Away from you
from grease B. Down
B. throwing water on hot grease C. Toward your partner
C. watching hot fat at all times D. None of the above
D. wiping up spilled oil and fat with a pa-
230. What cooking method is the healthiest
per towel and detergent
way to cook vegetables?
225. Using an electric mixer next to a sink full A. saute
of water can cause:
B. steam
A. burns and fire C. boil
B. electrical shock D. fry
C. poisoning
231. Food can become dangerous if left out for
D. cuts more than
226. cross-contact is A. an hour
A. The transfer of a pathogen from one B. a half hour
food to another C. 2 hours
B. The transfer of an allergen from a food D. 4 hours
containing an allergen to a food that does
not contain the allergen 232. You should use pot holders when using:
C. Mislabeling a product that contains an A. the stove
allergen B. the microwave
D. Touching food with a bare hand C. the oven
227. If you cut raw vegetables with the same D. all of the above
knife you just used to cut up raw meat and 233. What is the name of the method for
you do not thoroughly wash the knife be- washing dishes?
tween uses, you can cause food-borne ill-
ness due to A. One sink method
A. parasitic toxins B. There is no method

C. Two sink method
B. spores
D. three sink method
C. cross-contamination
D. none of above 234. What is the minimum temperature
ground beef should be cooked to in order
228. Bacteria like food that is to assure safety?
A. dry A. 140 degrees Fahrenheit
B. prepackaged B. 155 degrees Fahrenheit
C. moist C. 160 degrees Fahrenheit
D. none of above D. 212 degrees Fahrenheit

235. How should drawers be if you aren’t in C. Luke warm

them? D. Cold
A. Open
241. Which of the following is the correct or-
B. Disorganized der to wash your hands?
C. Closed A. get soap, wet hands, rinse, scrub, and
D. Blue dry
B. wet hands, get soap, rinse, scrub, and
NARAYAN CHANGDER
236. How should you lift the lid from a pot
dry
that is boiling?
C. get soap, wet hands, scrub, rinse, and
A. Straight up
dry
B. With inside of lid towards you
D. wet hands, get soap, scrub, rinse, and
C. With the inside of lid away from you dry
242. Food can be contaminated with:
237. To prevent electrical shock when washing A. bacteria
dishes you should B. viruses
A. Keep all electrical chords away from C. chemicals
sink
D. all of the above
B. Wash the dishes with chords
C. Always keep chords plugged 243. which of the following is Not a proper
way to thaw frozen food?
D. Leave electrical appliances next to the
sink A. in the refrigerator overnight
B. on the counter
238. A sharp knife is a dull knife.
C. in the microwave
A. more dangerous than
D. none of above
B. safer than
244. What can we touch while we are cook-
C. equal to
ing?
D. harder to cut with than
A. our face
239. Internal temperature chicken should be B. our clothes
cooked to
C. our hair
A. 145 degrees F
D. the materials (when instructed)
B. 150 degrees F
245. Which describes a third-degree burn?
C. 160 degrees F
A. skin partly destroyed, blisters forming
D. 165 degrees F
240. When washing your hands, what temper- B. skin partly destroyed, charring present
ature should the water be?
A. Hot C. skin reddened, blisters formed
B. Warm D. skin reddened, but unbroken

246. What do you do if your clothing catches D. 20 seconds of washing hands, not
on fire? touching food for 20 minutes

A. call 911
252. What does the P in PASS stand for when
B. run using a fire extinguisher
C. jump in the shower A. Pull
D. stop, drop and roll B. Panic
247. How do you hold a knife properly? C. Pick up the extinguisher
A. Hold knife handle with thumb on top of D. Pink
knife
253. It’s fine to sit on the counters during cook-
B. Hold the very end on the handle
ing lab at school.
C. Have your fingers under the blade
A. No way.
D. none of above
B. sure
248. What type of food is bacteria more prone C. only if there is no food
to?
D. always
A. Dry food
B. prepackaged food 254. Foodborne Illness commonly caused by
C. protein rich foods ready-to-eat foods:
D. none of above A. Salmonella

B. Listeria
249. Which is NOT a common kitchen hazards
C. Norovirus
A. Falls
D. Botulism
B. Cuts
C. Burns 255. What is the minimum amount of time
D. Pinches someone should spend properly washing
their hands?
250. Which are not common food allergens A. 10 seconds
(Big 8)?
B. 20 seconds
A. milk and eggs
C. 30 seconds
B. lettuce and cucumbers
C. wheat and tree nuts D. 1 minute
D. fish and crustacean shell 256. Which of the following should you NOT
wear if you have an open cut or sore on
251. What process should be followed when your hand or forearm before preparing
washing hands? food.
A. Rinse, 20 seconds of soaping hands,
A. bandage
20 secs of washing hands
B. band aide
B. Rinse, 20 seconds of washing hands
C. 20 seconds of soaping hands, 20 sec- C. glove
onds of washing hands D. duct tape

257. Let food sit for a few minutes after mi- 263. Before handling food, after touching your
crowaving for this reason hair or face, after handling raw meat,
A. cold areas redistribute heat and after blowing/wiping your nose, you
should always properly
B. cold areas absorb heat
A. pull your hair back
C. hot areas redistribute heat
D. hot areas absorb heat B. put on an apron
C. wear gloves
258. What should you NEVER put in the mi-
NARAYAN CHANGDER
crowave? D. wash your hands
A. plastic
264. Electrical appliances should be unplugged
B. metal by pulling
C. glass A. The cord
D. paper plate
B. The appliance
259. Which of the following is a way to treat C. The plug
a burn?
D. none of above
A. run cold water over it
B. use ice 265. When a knife falls out of your hand you
C. rub with ream and/oils should
D. rub the skin A. scream
260. Never keep handles turned in from the B. stop it from falling
aisle when cooking C. let it fall safely to the floor
A. True D. dance
B. False
266. Letting microorganisms from one food to
C. Depends on the stove
get into another is called?
D. Sometimes
A. Bacteria
261. If a knife falls out of your hand you
B. Pathogens
should?
A. Stop it from falling C. Cross-Contamination
B. Scream D. Toxins
C. Let it fall safely on the floor 267. After drying the dishes, what do you
D. All of the above do?
262. What is the first step when entering the A. Put them back in the wet dish drainer.
kitchen?
A. Run dishwater B. Put them away where they belong
B. Wash hands C. Put them on the table and them put
C. Pre-heat oven away later
D. Gather ingredients D. Leave them in the dish drainer to dry.

268. Food should not be left at room tempera- C. sugar or salt

ture for more than: D. any liquid

A. 1 hour
274. When should you wash hands?
B. 2 hours
A. before food preparation
C. 10 hours
B. after using the toilet or blowing your
D. 24 hours nose
269. When food has been in the refrigerator C. after touching pets
for a long time, what should you do with D. all of these
it?
275. Which is an example of an external influ-
A. Eat it
ence affecting food choices?
B. Throw it out
A. availability of canned foods
C. Save it forlater
B. religious beliefs with specific food
D. none of above laws
270. after which activity is an employee not C. increases in one’s high blood pressure
required to wash their hands?
A. going out for a smoke break D. number of employed parents
B. tying their shoe 276. What is the name of the “all-purpose”
C. going to the bathroom knife you use in the kitchen
D. all the activities require handwashing A. Filet

B. Boning
271. What should be used to protect hands
when handling hot utensils? C. Cleaver
A. damp towel D. Chef
B. an apron 277. Jane was putting a large bag of flour on a

high shelf and turned while reaching caus-
C. an article of clothing
ing sudden pain and swelling in her back.
D. a dry oven mitt Jane most likely experienced what type of
accident?
272. How do most accidents occur in the
kitchen? A. burn
A. People being serious B. cut
B. People being funny C. shock
C. People being careless D. strain
D. Not many accidents ever occur 278. What is proper hand position when using
a knife.
273. A cooks apron caught on fire when cook-
ing, what is the best way to extinguish A. Cut towards you
the fire? B. Tucked
A. baking soda C. Straight
B. flour D. It doesn’t matter

279. What must food handler’s do after touch- 284. When using a Fire Extinguisher Follow
ing their hair, face, body or using the re- the steps of Pass
stroom? A. True
A. Wash hands B. False
B. Rinse gloves C. Sometimes
C. Change their apron D. none of above
D. Use hand sanitizer 285. bacteria grow best in an environment
NARAYAN CHANGDER
280. To handle knives safely, a sharp knife that is acidic.
should be A. Highly
A. washed alone B. not
B. directed away from the body and hand C. slightly
when cutting D. very
C. carried with tip of the knife pointing 286. If someone is poisoned
down
A. Call mom
D. all of the above
B. Call the Poison Control Center right
281. Who’s at risk for foodborne illnesses? away
A. Teenagers, older adults, middle aged C. Take a picture and laugh
adults D. Give them water
B. Very young, older adults, and people 287. Hot foods should be maintained at a
with chronic illnesses temperature of degrees Fahrenheit or
C. Young adults, women, very young chil- higher.
dren A. 120
D. Older adults, children, and middle B. 100
aged adults
C. 140
282. What is the difference between a physi- D. 80
cal contaminant and a chemical and biolog-
ical contaminant? 288. are a safety hazard that can be
caused by hot objects.
A. no differences
A. burns
B. physical is a visible contaminant
B. cuts
C. chemical and biological are visible con-
C. poisoning
taminants
D. none of above
D. they are all invisible contaminants
289. Salmonella is found in the following EX-
283. Dish rags and towels are located CEPT:
A. in each kitchen A. chicken
B. next to the fire extinguisher B. raw eggs
C. above the dryer C. cookie dough
D. under the laundry sink D. lettuce

290. This term refers to the transfer of C. The lid, to smother the fire
pathogens from one surface of food to an- D. none of above
other.

A. Contamination 296. What should your fridge temp be?
B. Cross Contamination A. 32
C. Biological Contamination B. 40
D. Physical Contamination C. 31-40
291. What should you put under a cutting D. 32-40

board to prevent it from moving?
297. Which of the following is NOT a common
A. A dry towel foodborne illness?
B. An oven mitt A. Listeria
C. Nothing B. E. Coli
D. A slightly wet towel C. Bacteriosis
292. When in the market, buy perishable food D. Salmonella
such as meat, eggs and milk
298. When walking in kitchen with hot food
A. with a credit card warn people when your next to them and
B. frozen tell them to move out of the way
C. first A. True
D. last B. False
293. What is an example of a physical contam- C. Sometimes
inant? D. none of above
A. hair
299. What is appropriate first aid for a person
B. detergent with a burn?
C. parasite A. break open blisters
D. none of above B. apply ointment
294. Highly acidic foods provide an envi- C. place under gently running cool water
ronment for bacteria to grow.
A. seldom D. place under gently running warm wa-
B. always ter
C. never 300. Cook food immediately after defrosting
D. none of above
A. only when it is seafood
295. What should you never throw on a
grease fire? B. only if you are hungry then
A. Baking Soda C. always
B. Water D. never

301. You should if you see flames in an C. chemical

electric skillet or pan on the stove top. D. none of above
A. smother the fire with salt or baking
soda 307. How many kitchen violations can you
have before you lose a lab?
B. turn off the heat
A. 1
C. smother the fire with a lid or another
B. 2
pan
NARAYAN CHANGDER
C. 3
D. all of the above
D. 5
302. Lids of pots and pans should be opened
to prevent burns. 308. what food will cause salmonella
A. quickly A. dairy products
B. slowly B. improperly cooked poultry
C. towards you C. raw meat dairy and leafy vegteables
D. away from you D. stool contaminated oysters
303. What kitchen tool is used to drain pasta 309. Use towels for wiping utensils and
and rinse vegetables? work table.
A. Grater A. same
B. dirty
B. Whisk
C. separate
C. Colander
D. none of above
D. Chef’s Knife
310. Best way to clean up broken glass is to..
304. To what internal temperature should
ground beef be cooked to? A. sweep it up
A. 145 degrees B. use dry paper towel
B. 150 degrees C. leave it for the teacher
C. 160 degrees D. wet dish towel
D. 165 degrees 311. When getting something out of the oven,

always use because they are coated
305. What is the acronym of SDS with a special fire resistant substance.
A. Safety Detailed Sheets A. paper towel
B. Safety Data Supplies B. dish towel
C. Safety Data Sheets C. your shirt
D. none of above D. oven mitts/pot holders
306. what type of hazard is fingernails found 312. What is the spread of harmful bacteria
in food from one food to another?
A. physical A. Washing your hands.
B. biological B. Cleaning your kitchen.

C. Cross-contamination. 318. A tiny living creature visible only through

D. Counter-combination. a microscope is called

A. food-born illness
313. What is the safe way to remove broken
glass and to prevent injury? B. spore
A. pick up glass pieces with bare hands C. micro-organism
B. remove broken glass from a surface D. parasite
with tongs
319. You should never put metal in the
C. rinse broken glass down the garbage
A. Stove
disposal
B. Oven
D. sweep up broken glass
C. Microwave
314. What is an example of a biological con-
taminant? D. none of above
A. hair 320. To disconnect an appliance

B. detergent A. Pull the plug
C. parasite B. Pull the cord
D. none of above C. Pull the appliance
315. A frozen piece of salmon can be thawed D. none of above
using any of the following procedures ex-
321. What should you wear when you are
cept
pulling something out of the microwave?
A. under running water 70 degrees
A. Napkins
B. part of the cooking process
B. Winter gloves
C. in the cooler
C. Magic Mittens
D. in a sink of hot water
D. Oven mits
316. The term for when people get sick from
eating contaminated food. 322. You should not use this on grease fires:
A. Bad cooking A. Baking Soda
B. The flu B. Water
C. Foodborne Illness C. Salt
D. none of above D. Flour
317. Single celled organisms that can be car- 323. What do you do when you spill a liquid in
ried by food, humans, animal, and insects the kitchen?
is called A. Leave it to dry up by itself
A. fungi B. Clean it up right away
B. bacteria C. Leave someone else to clean it up after
C. parasites you
D. none of above D. Forget about it

324. What is the minimum amount of time you 329. When using a fire extinguisher think of
should wash your hands? the word PASS and follow what steps?
A. 10 seconds A. point, act, store, and squeeze
B. 15 seconds B. point, aim, squeeze, and sweep
C. 20 seconds C. pull, act, sweep, and store
D. 30 seconds D. pull, aim, squeeze, and sweep
NARAYAN CHANGDER
325. the best way to check internal temp of 330. What should you do if a liquid spills on
food the floor?
A. cut it open to see if it looks done A. ignore it and hope no one sees it
B. touch inside of food being cooked B. clean it up and then immediately start
C. touch the surface of the food to see if cooking again
it feels hot to the touch C. play slip and slide on it like ice
D. use a food grade thermometer and D. clean it up and then wash your hands
place in the center of the food before cooking again
326. In a kitchen, pots with handles that are
331. The abdominal thrust is used for someone
loose:
who is:
A. are not food sanitation issue as long
A. choking
as caution is used
B. dying
B. may lead to injuries from burns by hot
food items C. on fire
C. should be used to store cold foods D. being dramatic
D. should be used with pot holders to pre-
332. Why do we need to know kitchen
vent spilling
safety?
327. Washing cutting boards between use A. so we do not get hurt
helps prevent the spread of
B. so we know how to follow the direc-
A. Happiness tions safely
B. Viruses and Germs C. because we need to pass our test be-
C. Vitamins and Minerals fore we can cook together
D. Bugs D. all of these reasons
328. What should you never do when a grease 333. Dry your hands before touching an
fire occurs? appliance.
A. Throw water on it A. mechanical
B. Smother it with baking soda B. electrial
C. Smother it with the pan lid C. automatic
D. Turn off heat D. manual

334. How should we move around the A. Fuel

kitchen? B. Oxygen

A. walk and look where you are going C. Both
B. walk with your eyes closed D. Neither
C. run and look where you are going
340. A restaurant’s emergency preparedness
D. dance around the table plan should include procedures for respond-
ing to:
335. If a fire starts in an oven,
A. weather-related emergencies
A. open the door quickly!
B. foodborne illness outbreaks
B. pour grease on it
C. afternoon rain showers
C. leave the door closed and turn it off
D. an employee calling in sick to work
D. turn up the heat
341. The first step to putting out a fire is:
336. You and your friend are making grilled
cheese sandwiches when the grease on the A. deprive of oxygen
skillet catches on fire. What should you B. turn off the heat source
NOT put on the fire to put it out? C. call 911
A. Salt D. use a fire extinguisher
B. Water
342. When cooking, how should you remove
C. Baking Soda the lip or top of your pot or pan?
D. none of above A. Slowly to avoid a steam burn
337. The transformation of harmful substance B. Toward you so that you can see you
from one food item to another, usually food
from raw cooked or ready-to-eat food. C. Quickly and away from your face to
A. Cross-Examine avoid a steam burn
B. Cross-Contact D. Quickly and toward your face
C. Cross-Contamination 343. Which of the following containers is not

D. Cross-Contact considered microwave safe?
A. Metal Bowls
338. What ingredients are used to make pizza
B. Plastic
dough?
C. glass
A. Olives, sugar, yeast and flour
D. Paper towels
B. Garlic, tomato, basil and onion
C. Salt, sugar and flour 344. When opening the oven door you should
stand
D. Yeast, sugar, flour, salt and olive oil
A. off to the side
339. In order for a fire to burn, it needs fuel B. in front of the oven door
and oxygen. When either a fire blanket
or an extinguisher is used, which is taken C. it doesn’t matter
from the fire? D. none of above

345. Never use any cloth that is when han- C. danger

dling hot tools and equipment.
D. hot oven
A. plastic
B. dry 351. Which piece of equipment is used to mea-
sure flour, sugar, and chocolate chips?
C. wet
D. metal A. Dry Measuring cups
B. Liquid Measuring cups
346. A knife should always be carried with the
NARAYAN CHANGDER
point: C. Measuring Spoons
A. away from you D. none of above
B. up
352. Which of the following is NOT appropri-
C. down
ate to wear when cooking?
D. in front of you
A. Rings
347. what is the safe way to remove broken
B. Apron
glass
A. pick up by hand C. Hair Net
B. remove with tongs D. Clean Clothes
C. rinse broken glass down garbage dis-
353. Never touch electrical sockets with
posal
D. sweep up broken glass and wipe with A. dry hands
a wet paper towel B. wet hands
348. What should you do after you wash your C. floury hands
knife?
D. none of above
A. Place in the Dry Rack
B. Dry the KnifeGive to Ms Phillips 354. which of the following is not a high risk
C. Place in a soapy tub population for foodborne illness
D. Place in a soapy tubTell Ms. Phillips A. old
349. What food borne illness is most com- B. overweight teen

monly associated with chicken, eggs, and C. immune compromised
other forms of poultry?
D. toddler
A. E. Coli
B. Staphylococcus 355. When washing up, rinse first then
C. Salmonella A. Wash dirtiest to cleanest
D. Listeria B. Wash cleanest to dirtiest
350. Yell out when opening an oven. C. Wash cleanest to dirtiest and wipe
A. watch out down cooktops and benches
B. hot D. Wash glassware to pots

356. The minimum amount of time you should 362. If you are prepping food and a knife
wash your hands to be sure they are drops, what should you do?
cleaned properly is

A. Let it drop
A. 15 second
B. Try and catch it
B. 60 seconds
C. Scream and Panic
C. 20 seconds
D. pick it up and continue using it
D. 90 seconds
363. Jason, a 25-year-old young professional,
357. When should spills be cleaned up relies heavily on high-sodium and high-fat
A. Only if someone gets hurt fast food and frozen meals because he
never learned to cook. Which internal in-
B. Whenever I feel like it
fluence on food choices does this repre-
C. Never sent?
D. Immediately A. family schedules
358. What should you put on a grease fire? B. knowledge and skills
A. baking soda C. peer group
B. water D. stages of life
C. nothing, just move it off the heat
364. What do you use to dry your hands
D. more grease with?
359. Food should be stored: A. white paper towel
A. away from chemicals B. dish towel
B. out of reach of children C. your aapron
C. in the freezer D. brown paper towel
D. in the garage refrigerator 365. What is the very FIRST thing we do after
360. How many times should you wash your entering the kitchen?
hands during a cooking lab. A. touch our hair
A. Any time you touch something unsani- B. touch our face
tary.
C. wash our hands with soap and water
B. Once
D. touch our clothes
C. Never as long as your hands were
clean before starting lab 366. What procedures will help prevent burns
in the kitchen?
D. Only after touching your face
A. use oven mitts
361. Where do you place dirty knives
B. stand to the side when opening the
A. In the sink oven
B. On the floor C. pull oven racks out instead of reaching
C. Upside down in the dishwasher in
D. Behind/around sink D. all of the above

367. The most exposed part of your body that 372. Which of the following is not a top cause
is most likely to spread a foodborne illness of injury in the kitchen?
is A. electricution
A. Hands B. burn
B. Feet C. fall
C. Eyes D. cut
D. Lips 373. The “ temperature danger zone” is:
NARAYAN CHANGDER
368. What happens if you put water on a A. 40 degrees-140 degrees F
grease fire? B. 65 degrees - 140 degrees F
A. you die C. 0- 100 Degrees F
B. it explodes D. 180 degrees - 350 degrees F
C. nothing 374. The people who are most at risk for food
D. you get dramatic poisoning are:
A. Teenagers, infants, and women
369. what type of hazard is sanitizer sprayed
over food B. Senior citizens, adolescents, and boys
A. physical
C. Girls, old people, and young people
B. biological
D. Older adults, very young children, and
C. chemical people with chronic illnesses
D. none of above
375. The first step in putting out a fire is:
370. If a fire starts inside the oven, what A. Call 911
should you do?
B. Deprive of oxygen
A. open the door and pour baking soda on C. Use a fire extinguisher
the fire
D. Turn off heat source
B. open the door and use a fire extin-
guisher 376. When you burn yourself, what is the first
thing you should do?
C. keep door closed and turn the oven off
A. Scream and throw a tantrum
D. none of the above are correct B. Run the burn site under cool water
C. Cry
371. If you have to carry a knife away from
your station, carry it D. Cover loosely with gauze or bandage
A. in front of you with the tip facing out 377. You should keep out of reach from
small children
B. close to your side, holding the blade in
your hand A. Soda
C. with both hands in front of you B. Chemicals and Medicines
D. downwards close to your side with the C. Food
tip facing down D. Small toys

378. After cleaning with disinfectant products, 383. The temperature where bacteria multi-
even if you wore gloves, it is a good idea plies most rapidly is:
to wash your hands.

A. 30-90 degrees F
A. If you have the time B. 40- 140 degrees F
B. False, you do not need to wash your C. 40-100 degrees F
hands
D. 30-140 degrees F
C. True, you should wash your hands
384. Which describes a second degree burn?
D. Never
A. skin partly destroyed, blisters forming
379. What is a procedure for preventing burns
during food preparation? B. skin partly destroyed, charring present
A. be sure foods put into hot grease are
wet and cold C. skin reddened, blisters formed
B. get help to carry heavy hot containers D. skin, reddened but unbroken
385. What do we do while the teacher is talk-
C. turn pan handles toward the front of ing?
the range
A. talk to our friends
D. wear loose-fitting clothes
B. dance in place
380. How many TBSP are in 1/4 cup? C. ignore the teacher
A. 2 TBSP D. listen to the instructions
B. 6 TBSP 386. Which of these dishes do you always
C. 8 TBSP wash last?
D. 4 TBSP A. Glasses
B. Silverware
381. You should use this to put out grease
fires: C. Pots and pans
A. water D. Plates and bowls
B. flour 387. An injury caused by a knife or sharp ob-

jects.
C. salt
A. Falls
D. lid/cover to the pan
B. Cuts
382. To guard against contaminating food you C. Burns
should
D. Strains
A. use caution when you buy your food
388. Smother fires with:
B. store your food properly
A. Baking soda
C. use precautions when preparing and
cooking food B. Wet Towel
D. cool and promptly store leftovers after C. Salt
food has been served D. All of the above

389. Eating pasta the night before a race is B. physiological influences

most likely an example of which type of C. psychological influences
individual food choice factors?
D. situational influences
A. adventure and wellness
B. enjoyment and social ties 395. What is one way to prevent falls in the
kitchen?
C. comfort and entertainment
A. leave loose objects on the floor
D. nutrition and wellness
NARAYAN CHANGDER
B. wipe up sills whenever you feel like it
390. Fill in the blank:Clean kitchen surfaces,
C. stand on tables/counters to help you
utensils, and hands with and hot wa-
reach stuff
ter while preparing food.
D. use a step stool or ladder to reach high
A. Baking soda
places
B. Bleach
396. If your knife falls while you are chopping
C. Soap
onions you should NOT?
D. none of above
A. try to catch it
391. What do you do when a knife/sharp tool B. Watch it fall
falls
C. Jump Back
A. Try and catch it
D. none of above
B. Move out of the way
C. Stand still 397. Why is kitchen safety important?
D. none of above A. Spatulas have sharp edges.

B. Turners are hard to use.
392. When using a fire extinguisher what does
PASS acronym stand for? C. It makes us learn about dangers of
kitchens.
A. Pull, Aim, Squeeze, Sweep
D. none of above
B. Pause, Aim, Sweep, Stop
C. Pull, Aim, Sweep, Stop 398. Getting sick from eating contaminated
food is called a
D. Pause, Aim, Squeeze, Sweep
A. outbreak
393. What does “caustic” mean?
B. 24 hour flu bug
A. may burn or corrode the skin on con-
C. food borne illness
tact
D. outbreak
B. it is flammable
C. harmful if ingested 399. Your hands should be dry when handling
electrical equipment to prevent:
D. potentially dangerous
A. Damaging equipment
394. Cutting family food costs in half because
children are leaving for college is an exam- B. Spreading bacteria
ple of which type of influences on food? C. Getting a shock
A. cultural influences D. Slipping

400. Stand to the when opening an oven C. falls

and open it all the way. D. slips

A. very front
406. as you go.
B. right
A. Whistle
C. left
B. Work
D. side
C. Clean
401. Finish this sentence:”If I spill something, D. Cook
I should “
407. What is it called when raw foods, such
A. Let anyone nearby know so they don’t
as uncooked hamburger, come into contact
slip, and wipe it up immediately.
with other food?
B. Ignore it.
A. Dual-bacteriologist
C. Spread it around in order to trip more B. Transference
people.
C. food mixing
D. Throw a towel on it and get back to it
when I have time. D. cross contamination
402. What should you use to take something 408. For treating a minor burn, run under:
out of a hot oven? A. Hot water
A. Bare Hands B. Warm water
B. Paper Towel C. Cool water
C. Oven Mitt D. Milk
D. Tea Towel 409. What should you NOT use to put out a
grease fire?
403. Catches fire and burns easily
A. salt or baking soda
A. poison
B. water
B. hazaderous
C. a pan lid
C. Perishable
D. fire extinguisgher
D. Flammable
410. It’s fine to sit on the kitchen worktop
404. Wash and dry knives when cooking
A. quickly A. how dare you?! no!
B. together B. always
C. separately C. only if there is no food
405. cooking spray should be sprayed over the 411. The five main kitchen hazards are:
sink to prevent A. Food, juice, meat, poultry, and fish
A. burns B. Falls, cuts, electrical shocks, burns,
B. cuts and poison

C. Showers, sinks, baths, counters, and 417. way to thaw out some frozen ham-
floors burger?
D. Cabinets, drawers, counters, appli- A. Leave it out on the counter.
ances, and microwaves B. In the microwave.
412. The transfer of harmful bacteria from one C. Over night in the refrigerator.
food to another is called D. In a sink full of hot water.
A. cross contamination 418. You should use this on small grease fires:
NARAYAN CHANGDER
B. foodborne illness A. water
C. contaminated food B. flour
D. yuck, gross! C. blanket
D. baking soda or a lid to stop oxygen
413. How should you thaw perishable food?
419. Wipe up spills
A. in the microwave
A. immediately
B. under cold running water
B. soon
C. on the counter
C. never
D. in the sink under hot water
D. at the end of the lesson
414. What temperature should meats, espe- 420. Physiological influences on food choices
cially chicken, be cooked at? include gender, age, wellness, and:
A. 145 degrees A. peer group
B. 150 degrees B. personal likes and dislikes
C. 160 degrees C. emotions and feelings
D. 180 degrees D. activity levels
421. Fill in the blank:Chill raw and perishable
415. Flames should only cover portion of
and prepared foods promptly in the or
the pan.
freezer.
A. Top A. Refrigerator
B. Bottom and sides B. Oven
C. Bottom C. Snow
D. Everywhere! D. Microwave
416. In a food lab, following all kitchen safety 422. Define:Foodborne Illness
rules is essential because they A. Disease caused by food with bateria, a
A. aid in the prevention of accidents virus or a parasite
B. A virus that causes diarrhea & vomit-
B. keep students on task during the lab
ing
C. prevent students from burning food
C. Small and usually spread through poor
D. protect the teacher from lawsuits handwashing

D. Small life form that can not be seen 428. Which of the following ways is NOT a
with the human eye safe way to defrost raw meat?

A. in the microwave
423. common sense when deciding if food is
bad, remember B. on the counter top
A. ”waste not, want not” C. in the sink with cold water
B. ”there’s no second batch, so down the D. in the refrigerator

hatch” 429. If you get sick from food poisoning, you
C. ”when in doubt, throw it out” might have
D. ”there are people starving in China!” A. upset stomach
B. diarrhea
424. Which of the following is the proper way
to measure flour. C. fever
A. Scoop it out of the container using a D. any of the above

dry measuring cup 430. What are 4 different vegetable cuts?
B. pack it into the dry measuring cup A. Dice, Slice, Cut, Hack
C. Scoop if out of the container using a B. Julienne, Bayonette, Fumble, Dice
dry measuring cup and level it off
C. Julienne, Batonnet, Brunoise, Dice
D. weigh it
D. Juggle, Bumble, Fumble, Dice
425. What should you do if glass breaks? 431. Your freezer should be set to
A. you clean it up immediately A. 0 degrees Fahrenheit
B. immediately ask an adult to help clean B. 32 degrees Fahrenheit
it up
C. 40 degrees Fahrenheit
C. tell your friend to clean it up D. 42 degrees Fahrenheit
D. ignore the glass and continue cooking
432. The price of specialty coffee drinks has
426. To avoid a steam burn lift the lid risen in the United States due to increased
demand. This is an example of what type
A. towards you of external food influence?
B. Away from you A. economic
C. To the side B. environmental
D. use a wet towel C. media
427. How long should you store leftovers in D. technological

the refrigerator? 433. What is a yield?
A. 1 day A. The price of the food
B. 1 week B. The amount of ingredients
C. 2-3 days C. To slow down
D. 5 days D. The amount of servings

434. If you are using a saucepan/skillet, C. using a meat thermometer

where should the handle be facing? D. proper hand washing
A. out
440. What is the best way to keep peo-
B. out over the edge of the stove
ple from getting sick from foodborne ill-
C. inwards nesses?
D. over another stove eye A. Cook all food to the correct tempera-
ture
435. When cooking food, what size pan should
NARAYAN CHANGDER
you use? B. Thaw food on the counter overnight
A. Make sure the pan is smaller than the C. Wash all food before cooking it
cooking plate D. Only cook fresh food
B. Make sure the pan is much bigger than
the cooking plate 441. How do we wash our hands?
C. Make sure the pan is the right size for A. we scrub the soap on our hands for 20
the cooking plate. seconds, then rinse
D. It doesn’t matter. B. we pump 10 pumps of soap into our
hands
436. What do you do with your hair when
C. we wash our hands with no soap
preparing food?
D. we rinse the soap off of our hands with-
A. Wash Your hair
out scrubbing
B. Style your hair
C. Put it back with a tie or hat 442. When walking with a knife have it
pointed down by your side
D. Leave it alone
A. True
437. What is the correct abbreviation for fluid B. False
ounce?
C. Sometimes
A. fl. oz.
D. none of above
B. floz.
C. foz. 443. Which food borne illness could potentially
be found in cookie dough from the eggs?
D. oz.
A. E. Coli
438. what is the temperature danger zone
B. Clostridium Perfringens
A. 0-212
C. Salmonella
B. 21-100
D. Clostridium Botulinum
C. 50-155
D. 41-135 444. When in doubt, throw it
A. away
439. The majority of foodborne illnesses can
be prevented by what practice? B. in my mouth
A. using bleach to wash dishes C. at my dog
B. wearing an apron and a bandana D. out

445. Fill in the blank:Cook meats to the right B. Pat them dry
temperature by using a
C. Wax them

A. Extra hot skillet
D. Dip them in vinegar
B. Food thermometer
C. Meats don’t need to be cooked to a cer- 451. which of these are high susceptible to
tain temperature. food-borne illness
D. none of above A. preschooler

B. adult on dialysis
446. In order to properly wash your hands be-
fore or after handling food, what is the C. woman who is 15 weeks pregnant
minimum amount of time you should wash D. all the above
your hands?
A. 10 seconds 452. How do you clean a cutting board after
using it to cut raw meat?
B. 20 seconds
C. 30 seconds A. Wash with soap and water
D. 1 minute B. Wipe with paper towel

C. Wipe with wet towel
447. To wash your hands correctly, you should
scrub with soap for D. Don’t attempt to clean
A. 10 seconds 453. Keep all fire extinguishers and exits
B. 5 seconds clear
C. 20 seconds A. True
D. 1 minute B. False
448. Which of these ingredients do you pack C. Sometimes
when measuring? D. none of above
A. flour
454. Clean up spills and place the Yellow
B. sugar
sign on the floor to warn others
C. milk
A. when you get time
D. brown sugar
B. Right away
449. Where is the best place to put something
C. when your done work
that you have just taken out of the oven?
D. At the end of class
A. On the bench top
B. On a cooling rack or wooden board 455. What is the proper way to tell you have
C. On the stove top cooked your food long enough?
D. none of above A. the food will be brown

B. whatever the directions say
450. What should you do after washing fruits
and vegetables? C. you’ll just know
A. Eat them D. meat thermometer

456. What shouldn’t you do if there is a small 462. The temperature in the refrigerator
grease fire? should be kept at
A. Use a fire blanket A. 35-40 degrees
B. Pour water over it B. 40-50 degrees
C. Cover it with a large saucepan lid C. 33-39 degrees
D. none of above D. 0 degrees
457. Use a chef knife to cut
NARAYAN CHANGDER
463. When reaching for an item up high, use a
A. vegetables
B. Peel a potato A. pillow
C. open a can B. stool
D. Chop Chicken Legs C. fire extinguisher
458. Keeping the handle pointed away from D. none of above
edge of stove may prevent a
464. Something that can cause an injury is a
A. cut
B. burn
A. hazard
C. sanitation concern
B. warning
D. overcooking
C. idea
459. You should wash dishes in: D. list
A. HOT soapy water
465. Which of the following is TRUE about
B. WARM soapy water
storing food in a refrigerator?
C. HOT clear water
A. Pack it full
D. WARM clear water
B. Fruits on the bottom shelf
460. What type of hazard is it when you leave C. Raw meat on the top shelf
a piece of paper or a towel on the stove-
top? D. Keep at 32-40 degrees
A. Electrical 466. The temperature danger zone is
B. Fire A. over 165
C. Cuts B. under 40
D. Poison C. between 40 and 140
461. What should you do if your pan of oil D. between 30-100
goes up in flames?
467. Spray a fire extinguisher at the:
A. Panic
A. top of the fire
B. Pour baking soda on the fire.
B. bottom of the fire
C. Attempt to smother the fire with a dish-
cloth. C. base of the fire
D. Pour water on the flames. D. most intense point

468. When washing hands, what kind of soap 474. How Long do you need to wash hands?
do you use? A. 10 Sec

A. Dish soap B. 15 Sec
B. Hand soap C. 20 Sec
C. Bar soap D. 25 Sec
D. Just use the water 475. When do you need to put your hair back
469. To wash your hands correctly, you should during a cooking lab
scrub for A. short hair
A. 10 seconds B. shoulder length or longer
B. 5 seconds C. any length
C. 20 seconds D. only when using heat to cook
D. 1 minute 476. What’s the first step when putting out a
grease fire?
470. You can use a knife to open a can if your
A. Run
in a hurry
B. Put water on it
A. True
C. Hide
B. False
D. Put a lid on it
C. Sometimes
D. none of above 477. What is not a common food borne ill-
ness?
471. Refrigerate perishable food after A. Salmonella
A. 1 hour B. Listeria
B. 2 hours C. E. Coli
C. 3 hours D. Broken bone
D. 4 hours 478. What type of shoes should you wear in
472. The Heimlich maneuver is used for some- the kitchen?
one who is: A. closed toe shoes
A. choking B. sandals
B. on fire C. houseshoes
C. being dramatic D. no shoes
D. none of above 479. If you need to get something from a high
shelf and you cannot reach it, what should
473. You should soap up your hands and con- you do?
tinue scrubbing for
A. Use a step stool
A. 5-10 seconds
B. Climb up onto the counter
B. 20 seconds C. Open the drawers to different lengths
C. 45 seconds so they can be used like stairs
D. the star spangled banner 3 times D. none of above

480. What should you do first before you B. after we are done cooking, while we
cook? are walking to our seat
A. Eat C. after we are done cooking and sitting
B. Wash hands down
C. Pick your nose D. while we are cooking
D. Cook 486. What mixing technique is used to mix a

light, airy substance with a more solid sub-
NARAYAN CHANGDER
481. Why is it important to keep the kitchen stance by folding them together?
clean?
A. Blend
A. to keep pests out of your kitchen
B. Combine
B. to help keep you and others safe
C. Mix
C. to prevent cross contamina-
D. Fold
tion/foodborne illnesses from occurring
487. Identify the task that is unsafe to per-
D. all of the above form with a knife.
A. chopping onions
482. How should you wash your hand?
B. opening bags, boxes or cans with a
A. Under COLD running water
knife
B. With Soap and Hot Running water
C. slicing tomatoes
C. With Soap and Cold Running Water
D. dicing potatoes
D. Under Warm Water
488. You can leave food out for a maximum
483. What should you wear while putting of:
something in the oven?
A. 1 hour
A. nothing
B. 1.5 hours
B. oven mitts
C. 2 hours
C. oven mutts
D. 2.5 hours
D. plastic
489. Hands should be washed after:
484. For a cook, besides a knife, your is A. Using the restroom
probably the most important tool you are
going to have. B. Touching the hair, face, or body
A. brain C. Taking out garbage
B. chef coat D. All of the above
C. knife sharpening stone 490. What is one of the FIRST step you should
D. back take before you start making a recipe?
A. Gather all your ingredients
485. When can we eat and put food in our
mouth? B. Read the entire recipe
A. while we are getting out the ingredi- C. Boil hot water on the stove
ents D. Turn on the oven

491. How do you hand someone a knife? A. if you are unsure if a food has been out
A. Knife Tip First too long

B. Doesn’t Matter B. if you are unsure if a food is safe to eat
C. Handle First
C. if you are unsure if a food looks or
D. Blade Down smells bad
492. “When in doubt, throw it out” means D. if you are unsure if it was cross con-
, then throw it away. taminated

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JAI SHREE RAM

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1.25 nutrition analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450

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8. D 9. D 10. A 11. A 12. C 13. D 14. A 15. B 16. B 17. D 18. C

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A. Food as fuel A. water

B. Food as growth B. eggs

C. 60-70% 14. Which of the following foods is a good

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79. Posture, facial expressions, tone of voice, D. Stimulating of hunger

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90. A kilojoule is best defined as: B. during/glucose + electrolytes + fluid

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97. What nutrient is important for you to be C. re-hydrating

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101. Maslow identifies the need for oxygen, A. 10-20min

A. refuel the muscles C. Replaces electrolytes

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134. If you are looking to build muscle and add A. Asapartame

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140. Macronutirents are those that are re- B. IMPULSE

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C. whole grains C. less than 15 minutes after

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