AnswersLEHS TX Health OC SY26-27Nutrition and Physical Fitness in Your Community

Choosing and Preparing Healthy Foods Answers

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These are labels from two food products.

Question illustration
A
Product A has 5 grams of protein.
B
Product B has 6 grams of sugar.
C
Product A has a serving size of 1 gram.
D
Product B has fewer calories than Product A.
2
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Gavin is cooking a chicken and vegetable meal. What is the next step after washing his hands and the counter surface?

A
Store the meal in the refrigerator very promptly.
B
Check the internal temperature of the meat for food safety.
C
Put on gloves and a hair bonnet before handling the food.
D
Use different cutting boards to prepare the meat and vegetables.
3

Rachel accepts that she does not always make healthy food choices. What should her next step be to start eating healthy?

A
Identify the decision to start eating healthy.
B
Act on the decision to start eating healthy.
C
Gather information about different healthy foods.
D
Ask critical questions about a food-related experience.
4

What action about healthy food choices can a person make at home?

A
Look at nutritional information on menus.
B
Use a smaller plate to help control the amount of food to eat.
C
Order the correct serving size.
D
Request a vegetarian version of a main dish.
5

According to the US Food and Drug Administration (FDA) what must any product claiming to be organic contain?

A
at least 95% organically produced ingredients
B
at least half organically produced ingredients
C
at least 30% organically produced ingredients
D
at least 10% organically produced ingredients
6

What is the best approach to prevent the spread of a bacterial infection?

A
Wash hands with soap for at least 20 seconds.
B
Wash hands with water only.
C
Handle food without washing your hands.
D
Wash hands with soap for five seconds.
7

What information should be considered when making smart food choices?

A
federal regulations on food labels
B
guidelines about physical fitness
C
symptoms of chronic illness related to unhealthy eating
D
completed food logs from past months
8

Look at the sample nutrition label.

Question illustration
A
A
B
B
C
C
D
D
9

What section on a food label can be used to determine the percentage of vitamin value?

A
serving size
B
percent daily value
C
amount per serving
D
calories per serving
10

Which agency regulates food safety and labeling?

A
Food and Drug Administration
B
Centers for Disease Control and Prevention
C
Occupational Safety and Health Administration
D
Environmental Protection Agency

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