MARANATHA EAGLES MG/SYL CLUB

NUTRITION HONOR
ASSESSMENT 2

NAME: _____________________________________________ DATE: __________________________

ANSWER ALL QUESTIONS.

YOU MAY REFER TO NOTES AND DISCUSS IN UNITS.
TIME: 45 MINUTES

SECTION A: TRUE OR FALSE

________ 1. Nutrients are substances in food that nourish our body.

________ 2. Nutrition is the science of how foods consumed affect the environment.

________ 3. The large nutrients such as carbohydrates, fats and proteins are called
micronutrients while vitamins and minerals are called macronutrients.

________ 4. The lacto-ovo vegetarian consumes plant foods, milk, milk products and eggs
but avoid flesh foods such as meat, poultry, and fish.

SECTION B: CIRCLE THE CORRECT ANSWER

5. RDA stands for ________________________________.

a) Recommended Dietary Allowance
b) Recommended Dairy Allowance
c) Recommended Diabetes Allowance
d) Recommended Daily Allowance

6. A person who does not consume red meat, fish and seafood but eats poultry, eggs and
dairy is this type of vegetarian.
a) Ovo vegetarian
b) Pollotarian
c) Vegan
d) Pescatarian

7. Which is a function of water in the human body?

a) Regulates body temperature.
b) Helps dissolve minerals and nutrients to make them accessible to the body.
c) Lubricates joints and moistens tissues in areas such as the mouth, eyes and nose.
d) Helps prevents constipation and flushes wastes out of the body.
e) All of the above. `
8. Which of the following is NOT a fat-soluble vitamin and will be flushed out in the urine if
taken in excess?
a) Vitamin A
b) Vitamin D
c) Vitamin C
d) Vitamin K

SECTION C: FILL IN THE BLANKS or COMPLETE THE SENTENCE

9. A person’s daily water requirements depends on his/her _____________________________

and _______________________________.

10. A food that is “fortified” ___________________________________________________________

__________________________________________________________________________________

11. A food that is “enriched” __________________________________________________________

____________________________________________________________________________________

12. The difference between whole wheat and white bread is ____________________________

____________________________________________________________________________________

____________________________________________________________________________________

SECTION D: MATCH ITEMS FROM SECTION I WITH THE CORRECT ITEM FROM SECTION
II. WRITE THE LETTER OF THE ITEM IN SECTION II ON THE CORRESPONDING LINE
BEFORE THE ITEM IN SECTION I

SECTION I SECTION II
13. ______ Scurvy a. Vitamin B1
14. ______ Biotin b. results from Iodine deficiency
15. ______ Vitamin A c. deficiency of this causes Rickets
16. ______ Riboflavin d. Ascorbic Acid
17. ______ Water e. low iron levels in the blood
18. ______ Vitamin D f. deficiency causes night blindness
19. ______ Vitamin C g. deficiency of Vitamin C
20. ______ Anaemia h. Vitamin B7
21. ______ Thiamine i. makes up 75% of the Brain
22. ______ Goitre j. Vitamin B2
23. ______ Beriberi k. deficiency of Thiamine
SECTION E: ANSWER THE FOLLOWING QUESTIONS BASED ON THIS FOOD LABLE

24. What is the suggested serving size of this food item? ________________________________

25. How many servings are in this container? ____________________________

26. Is this product rich or high in many vitamins and minerals? _______________________

27. How much of the recommended daily fibre does one serving of this item provide?
___________________

28. If I eat three servings of this item with skim milk, what percentage of my recommended
daily salt intake will I consume? (sodium & potassium are salts) _______________________

29. Is this item likely to be consumed by a lacto-ovo vegetarian? _________________________

SECTION F: ANSWER THE FOLLOWING QUESTIONS ON FOOD GROUPS

30. What is a balanced meal? _______________________________________________________

___________________________________________________________________________________

31. List the items in these dishes under the correct section of the food pyramid. Label your
pyramid clearly, including the recommended number of servings per day of each group.
SECTION G: MATCH THE FOLLOWING STATEMENTS PERTAINING TO DISEASES THAT
ARE INFLUENCED BY DIET
NO. DISEASE/CONDITION FACTS
• Farmed salmon, processed meats, refined sugars,
32. saturated fats, alcoholic drinks and foods that are
genetically modified cause this condition.
DIABETES • Reduce risk by eating whole grains, fruits, dark green and
orange vegetables and foods rich in vitamins A, C and E.
• Being overweight increases your risk of getting 13 types of
this condition.
• Forms into a hard plaque that builds up on the walls of
33. arteries and eventually block them resulting in a stroke or
heart attack.
CANCER • Results from lack of exercise and consuming a diet rich in
fats and oils.
• All fish and meats have fats and oils so be careful to use lean
sections of meats with no visible fat.
• The iron deficiency type is the most common type of this
34. disease.
• Dark, green leafy vegetables, beats, legumes, whole grains,
HIGH BLOOD PRESSURE dark chocolate, tofu and broccoli are some foods rich in
(HYPERTENSION) iron.
• Fad diets, alcohol, excess teas and coffee lead to this
condition.
• Vitamin C helps the body to better absorb dietary iron.
• There are 2 types, Type 1 and Type 2.
35. • Type 2 is due to insulin resistance.
• Persons with Type 2 are usually overweight, inactive, and
CONSTIPATION consume too much sugar in their diet.
• Complications include blindness, kidney failure, nerve
damage and poor circulation resulting in amputation of
limbs.
• It is not only raw or table salt that causes this disease.
36. Processed foods contain high percentages of different
forms of salt.
• Leads to stroke, kidney failure, heart failure, heart attack
and blindness.
HIGH CHOLESTEROL • Garlic, beats, oatmeal, berries, leafy vegetables, pistachios
(HYPERCHOLESTEROLEMIA) and dark chocolate help to improve and prevent this
condition.
• Consistent, regular exercise, refraining from cigarette
smoking and alcohol use should accompany changes in
diet.
• Results from a diet low in fibre and water.
37. • Causes severe abdominal cramps, haemorrohids and
rectal bleeding.
• Prevent this by drinking enough water and eating salads,
ANAEMIA fruits and vegetables, without removing the skin.
• Physical activity and gravity also help the prevent and treat
this condition. Sometimes stool softeners and laxatives are
needed.
SECTION H: YOU TAKE YOUR ADVENTURERS & PATHFINDERS TO A NEW RESTAURANT
NEXT TO YOUR CHURCH TO GIVE THEM A TREAT AFTER EVALUATION. ANSWER THE
FOLLOWING QUESTIONS ON THE GIVEN MENU

38. What will you order for an 8-year-old who asks for your help? __________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

39. Which foods should someone with a strong family history of cancer avoid? _______________________

________________________________________________________________________________________________

________________________________________________________________________________________________

40. Suggest any 2 changes to the Kid’s Menu. ______________________________________________________

________________________________________________________________________________________________

________________________________________________________________________________________________

10
EXTRA MARKS “Remember to pray before you eat. - J. Tull
IF YOU FINISH
ON TIME!