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

Maintaining a Healthy Body Composition and Body Image Answers

10 verified answers
1
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What section on a food label can be used to determine the percentage of vitamin value?

A
serving size
B
serving size
C
percent daily value
D
percent daily value
E
amount per serving
F
amount per serving
G
calories per serving
H
calories per serving
2
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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.
3

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.
4

What is the first step to take when making a decision to eat healthy foods?

A
Read healthy food recipes.
B
Complete a daily food log.
C
Find healthy food alternatives.
D
Identify and set nutritional goals.
5

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
6

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.
7

When Kyle wonders if he made the right decision to eat fruit instead of candy, what is he most likely doing?

A
learning about the decision
B
reflecting on the decision made
C
taking ownership of the decision
D
identifying alternatives to the decision
8

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.
10

What is a type of contaminant that can cause foodborne illness?

A
chemical preservatives
B
organic ingredients
C
cholesterol
D
parasites

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