Food & Nutrition Online Quiz Questions And Answers

31. The United States Department of Agriculture's Daily Food Guide suggests that the Fats, Oils and Sweets Group be used ___.
A.    once a week
B.    four times a day
C.    never on Sundays
D.    sparingly
E.    every Tuesday
Ans: D

32. The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Bread, Cereal, Rice and Pasta Group.
A.    1-3
B.    4-5
C.    6-11
D.    12-15
E.    16-20
Ans: C

33. The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Milk, Yogurt, and Cheese Group.
A.    0-1
B.    2-3
C.    3-4
D.    5-6
E.    6-7
Ans: B

34. The United States Department of Agriculture's Daily Food Guide calls for eating ___ servings of the Fruit Group every day.
A.    0-1
B.    2-4
C.    4-5
D.    5-6
E.    6-7
Ans: B

35. Which of the following beverages has no fat, sugar, or oils?
A.    milk
B.    root beer
C.    coffee with cream
D.    iced tea unsweetened
E.    lemonade
Ans: D

36. What food doesn't belong to this food group?
A.    noodles
B.    crackers
C.    scallion
D.    macaroni
E.    cous cous
Ans: C

37. What food doesn't belong to this food group?
A.    cookies
B.    candy
C.    sald dressing
D.    cherries
E.    butter
Ans: D

38. What food doesn't belong to this food group?
A.    chocolate milk
B.    cream cheese
C.    ice cream
D.    salad dressing
E.    yogurt
Ans: D

39. _________is an example of a hydrogenated fat.
A.    Butter
B.    Margarine
C.    Olive oil
Ans: B

40. If you order hot oatmeal in a restaurant it may taste flat because
A.    no sugar was added.
B.    no salt was added.
C.    it was cooked in a microwave.

Ans: B

41. Fruits and vegetables are usually considered as good sources of
A.    protein.
B.    vitamins & minerals.
C.    unsaturated fats.
Ans: B

42. Degenerative diseases are most closely associated with
A.    diets deficient in protein.
B.    affluent lifestyles.
C.    heredity. 
Ans: B
43. The "bottom line" in determining the quality of a recipe is
A.    nutritional value.
B.    taste testing.
C.    cost.
Ans: B

44. Eggs, milk, and meat are usually classified as good sources of
A.    carbohydrates.
B.    protein.
C.    fat. 
Ans: B
45. The human body and the food that fuels it came together as a consequence of
A.    chance, time, and circumstance
B.    the activity of an intelligent designer
C.    neither of the above
Ans: B


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