Food, Nutrition & Wellness ©2010

Chapter 16: Planning Nutritious Meals and Snacks

Chapter Test Practice

1
What is the term for a list of foods to be served?
A)diet
B)ingredient list
C)menu
D)food chart
2
Which is NOT one of the things to consider when planning a menu?
A)age of the diners
B)schedules
C)special food needs
D)economic levels of the diners
3
What is the term for time, money, and energy needed to complete a task?
A)skills
B)requirements
C)resources
D)assets
4
What is the definition of the word affect?
A)result
B)influence
C)copy
D)outcome
5
Why should teenagers be considered when planning a menu?
A)Growing teens may need more calories and bigger portions.
B)Teens might be able to help cook the meal
C)Teens are picky eaters.
D)All of the above.
6
What is a convenience food?
A)an easy-to-prepare food
B)a frozen food
C)a partly prepared or ready-to-eat food
D)a food made mostly of other processed foods
7
Why should special food needs be considered when planning meals?
A)Some people may have dietary restrictions because of religious beliefs.
B)Some people may have food allergies.
C)Some people may have dietary restrictions because of health issues.
D)All of the above.
8
Why should you be careful when choosing convenience foods?
A)they are often more expensive than foods you make from scratch
B)they spoil quickly
C)they are not as tasty as foods made from scratch
D)they are not as nutritious as foods made from scratch
9
What is the term for giving something up so you can have something else?
A)compromise
B)trade-off
C)exchange
D)swap
10
Which of the following statements about breakfast is NOT true?
A)it refreshes your energy supply
B)It is okay to skip breakfast.
C)it enhances mental and physical performance
D)it helps you avoid mid-morning hunger
11
What would be a healthful recommendation to someone who doesn't have time to eat breakfast?
A)prepare it the night before
B)just have some orange juice
C)quickly grab a bag of chips
D)eat a big lunch
12
What is a food safety tip to remember when packing portable meals?
A)Do not prewash any vergetables.
B)Keep the meat and cheese separate.
C)Make sure the bread isn't soggy.
D)Keep hot foods hot and cold foods cold.
13
Which would NOT be a good place to store your packed lunch?
A)in an insulated carrier
B)in a company refrigerator
C)in your gym bag
D)in a hall locker
14
Which of the following would serve as a nutritious appetizer?
A)bowl of beef stew
B)chef's salad with chicken and bacon
C)macaroni and cheese
D)cup of tomato soup
15
What is a side dish?
A)a dish that compliments the main course
B)a sweet treat at the end of the meal
C)a half portion of food
D)a small portion of food that is served before the meal begins
16
What is NOT true about snacks?
A)they provide you with energy
B)they are substitutes for dessert
C)they can provide nutrients you may have missed at mealtime.
D)they should be eaten two to three hours before mealtime
17
What does the word valid mean?
A)unbelievable
B)good
C)weak
D)brave
18
Which of the following jobs would someone who enjoys planning, preparing, and serving meals like?
A)waiter
B)Chef
C)caterer
D)event coordinator
19
Which factors should be considered in making a meal appealing?
A)color
B)Texture
C)size and shape
D)All of the above
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