Unit 3 Diagnostic Quiz Docx 2015
Unit 3 Diagnostic Quiz Docx 2015
Unit 3 Diagnostic Quiz Docx 2015
MULTIPLE CHOICE
For each of the following questions, type the letter of the most appropriate answer
beside the question.
If you are uncertain about the answer, speculate about what you think it might be.
1. Which nutrient is the bodys main source of energy?
a) Carbohydrates
b) Fats
c) Proteins
d) Vitamins and minerals
2. According to health experts, the best way to get your energy is from the following
combination of nutrients:
a) Carbohydrates = 55% or more, Protein = 1215%, Fat = 30% or less
b) Carbohydrates = 30% or less, Protein = 55% or more, Fat = Less than 10%
c) Carbohydrates = 1215%, Protein = 30%, Fat = 55% or more
d) It doesnt really matter
3. Mega dosing of vitamins and minerals:
a) Is taking a moderate amounts of vitamins and minerals
b) Is recommended by dietitians to reduce the risk of diseases
c) May cause harm to the body as some may accumulate in the body
d) Is the best way to get the nutrients you need
4. How many servings of Meat and Alternatives does Eating Well with Canadas Food
Guide suggest a person eat in a day?
a) 512
b) 510
c) 34
d) 13
5. The number of servings you need every day from the four food groups and
Other foods depends on:
a) Your age
b) Your body size
c) Your activity level
d) All of the above
SHORT ANSWER
Fill in the following answers. If you are uncertain about the answer, speculate
about what you think it might be.
11. Describe the different kinds of carbohydrates.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
12. What is the difference between complete and incomplete protein?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
13. What are the three different types of fats?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
14. List four ways that you could encourage a child to eat healthy foods.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
15. List three guidelines for healthy eating as stated in Canadas Guidelines
for Healthy Eating.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
Food intolerance
Vegetarians
Food fad
Food myth
Enrichment
EXPECTATION
Correctly use food and nutrition terminology.
Criteria
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Identification of
terms related to
nutrition, health,
and well-being
All definitions
clearly identify
terms and
concepts.
Most definitions
clearly identify
terms and
concepts.
Some definitions
identify terms
and concepts.
Definitions
identify terms
and concepts
with limited clarity.
Understanding
of concepts by
examples related
to nutrition,
health, and
well-being
Definitions
reflect thorough
understanding of
the key concepts
by providing
examples related
to nutrition, health,
and well-being.
Definitions reflect
considerable
understanding of
the key concepts
by providing
examples related
to nutrition, health,
and well-being.
Definitions
reflect some
understanding of
the key concepts
by providing
examples related
to nutrition, health,
and well-being.
Definitions
reflect little
understanding of
the key concepts
by providing
examples related
to nutrition, health,
and well-being.
EXPECTATION
Correctly use food and nutrition terminology.
Identify nutrients, and their sources, required for maintaining good health at different
stages of the life cycle.
Criteria
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Word search/
crossword
puzzle
communicates
information
and ideas
(nutrient
terminology)
Word search/
crossword puzzle
communicates
nutrient
terminology with
a high degree
of clarity.
Word search/
crossword puzzle
communicates
nutrient
terminology with
considerable clarity.
Word search/
crossword puzzle
communicates
nutrient
terminology with
some clarity.
Word search/
crossword puzzle
communicates
nutrient
terminology with
limited clarity.
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Uses critical
and creative
thinking skills
to choose the
best cereal
Comment on two things that worked well with your snack food and two things
that you would like to improve.
Provide a detailed description of three other foods that you would suggest to
parents/caregivers to encourage their children to eat healthy foods and have fun.
EXPECTATIONS
Identify nutrients, and their sources, required for maintaining good health at
different stages of the life cycle.
Analyse the food needs of individuals of different ages who have varying time
schedules, food preferences, and health concerns, and determine how these
needs might be met.
Criteria
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Makes a
connection
between the
special food
needs of
children and
the foods lab
The analysis
makes a
connection
between the
childrens needs
and the foods lab
with a high degree
of effectiveness.
The analysis
makes a
connection
between the
childrens needs
and the foods lab
with considerable
effectiveness.
The analysis
makes a
connection
between the
childrens needs
and the foods lab
with some
effectiveness.
The analysis
makes a
connection
between the
childrens needs
and the foods lab
with limited
effectiveness.
Applies food
needs of
children to
develop
suggestions
for parents
Suggestions apply
reasonable and
creative foods to
the needs of
children with a
high degree of
effectiveness.
Suggestions apply
reasonable and
creative foods to
the needs of
children with
considerable
effectiveness.
Suggestions apply
reasonable foods
to the needs of
children with some
effectiveness.
Suggestions apply
foods to the
needs of children
with limited
effectiveness.
EXPECTATIONS
Identify nutrients, and their sources, required for maintaining good health at different
stages of the life cycle.
Analyse the food needs of individuals of different ages who have varying time
schedules, food preferences, and health concerns, and determine how these
needs might be met.
Criteria
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
The slogan
communicates
to the specific
target
audience about
challenges and
needs in
meeting good
health
The slogan
communicates to
the specific target
group with a strong
sense of audience
and purpose.
The slogan
communicates to
the specific target
group with a
considerable
sense of audience
and purpose.
The slogan
communicates to
the specific target
group with some
sense of audience
and purpose.
The slogan
communicates to
the specific target
group with a
limited sense of
audience and
purpose.
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Advertisement
communicates
information
and ideas
about the
chosen food
group
Advertisement
communicates
information about
the chosen food
group with a high
degree of clarity.
Advertisement
communicates
information about
the chosen food
group with
considerable clarity.
Advertisement
communicates
information about
the chosen food
group with some
clarity.
Advertisement
communicates
information about
the chosen food
group with limited
clarity.
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Identification
of terms and
concepts
related to
Canadas
Guidelines for
Healthy Eating
All answers
clearly identify
terms and
concepts.
Most answers
clearly identify
terms and
concepts.
Some answers
clearly identify
terms and
concepts.
Answers identify
terms and
concepts with
limited clarity.
EXPECTATIONS
Analyse the relationship between eating breakfast and school performance
and attitudes.
Describe the effect of food habits on physical, emotional, and psychological
well-being.
Criteria
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Makes
connections
between the
importance of
breakfast and
the benefits it
provides
The program
makes connections
between the
importance of
breakfast and the
benefits it provides
with a high degree
of effectiveness.
The program
makes connections
between the
importance of
breakfast and the
benefits it provides
with considerable
effectiveness.
The program
makes connections
between the
importance of
breakfast and the
benefits it provides
with some
effectiveness.
The program
makes connections
between the
importance of
breakfast and the
benefits it provides
with limited
effectiveness.
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
The questions
in the survey
use inquiry/
research skills
to investigate
information
about snacks
The questions
used in the survey
are highly effective
in seeking
information
about snacks.
The questions
used in the survey
are considerably
effective in seeking
information about
snacks.
The questions
used in the survey
are somewhat
effective in seeking
information about
snacks.
The questions
used in the survey
are limited in
seeking information
about snacks.
EXPECTATIONS
Demonstrate data-collecting skills, including the use of questionnaires and interviews.
Identify different types of dietary regimens and the reasons behind these dietary choices.
Criteria
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
The questions
in the
interview use
inquiry/
research skills
to investigate
information
about
vegetarianism
The questions
used in the
interview are
highly effective
in seeking
information about
vegetarianism.
The questions
used in the
interview are
considerably
effective in seeking
information about
vegetarianism.
The questions
used in the
interview are
somewhat effective
in seeking
information about
vegetarianism.
The questions
used in the
interview are
limited in seeking
information about
vegetarianism.
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Research and
inquiry skills
are
demonstrated
through the
analysis of the
reliability and
validity of the
web site
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Makes a
connection
between
additives and
the functions
they perform
in the new
product
The organizer
shows the additives
and the functions
specific to the new
product with a
high degree of
effectiveness.
The organizer
shows the additives
and the functions
specific to the new
product with
considerable
effectiveness.
The organizer
shows the additives
and the functions
specific to the new
product with some
effectiveness.
The organizer
shows the additives
and the functions
specific to the new
product with limited
effectiveness.
Application of
ideas by
comparing
additives in
store-bought
and homemade
products
The comparison
recognizes the
additives and their
functions in
homemade and
store-bought
products with a
high degree of
effectiveness.
The comparison
recognizes the
additives and their
functions in
homemade and
store-bought
products with
considerable
effectiveness.
The comparison
recognizes the
additives and their
functions in
homemade and
store-bought
products with
some effectiveness.
The comparison
recognizes the
additives and their
functions in
homemade and
store-bought
products with
limited
effectiveness.
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Application of
ideas by
comparing
additives in
store-bought
and homemade
products
The comparison
recognizes the
additives and their
functions in
homemade and
store-bought
products with a
high degree of
effectiveness.
The comparison
recognizes the
additives and their
functions in
homemade and
store-bought
products with
considerable
effectiveness.
The comparison
recognizes the
additives and their
functions in
homemade and
store-bought
products with
some effectiveness.
The comparison
recognizes the
additives and their
functions in
homemade and
store-bought
products with
limited
effectiveness.
Develop a cereal for a particular age group. Give your cereal a name and design the
box cover to provide extra information to encourage the sale of the product. Your cereal
box should include the following:
Information about the nutrients the cereal contains and their functions.
A reference to how the cereal helps meet Eating Well with Canadas Food Guide
recommendations.
A connection to the specific stage of the life cycle the targeted users will be at and
how the cereal meets their needs.
How the cereal provides a good breakfast and/or snack.
An ingredients list that connects the additives in the cereal to their functions.
A slogan to advertise the cereal.
EVALUATION
Expectations
Analyse the responsibilities involved in maintaining nutritional health and well-being.
Identify consumer responsibilities in the investigation of current food issues.
Knowledge/Understanding
Uses terminology and concepts including:
Nutrients, food groups, and guidelines.
Additives and their functions.
Thinking/Inquiry
Organization and categorization of information on the cereal box:
Information is meaningful in the way it presents the data.
Provides data to support why the cereal is nutritious and a wise choice.
Provides an ingredients list with functions of additives.
Application
Makes connections to the advertising of the cereal box:
A name and slogan are developed.
The information is appropriate for the group it targets (nutrition through the life cycle).
It advertises to the group that will purchase it.
Communication
Communication of information and ideas:
Written or presented clearly and concisely.
Presented in an interesting manner.
Creative ideas.
Visually neat and appealing.
Category
Level Four
(80100%)
Level Three
(7079%)
Level Two
(6069%)
Level One
(5059%)
Knowledge/
Understanding
Thinking/
Inquiry
The organization
of the cereal box
shows critical and
creative thinking
with a high degree
of effectiveness by:
Thoroughly
showing the
importance of key
nutrients and
functions.
Showing the
ingredients with
additives and
functions with a
high degree of
effectiveness.
The organization
of the cereal box
shows critical and
creative thinking
with considerable
effectiveness by:
Showing the
importance of
key nutrients
and functions
with considerable
effectiveness.
Showing the
ingredients with
additives and
functions with
considerable
effectiveness.
The organization
of the cereal box
shows critical and
creative thinking
with some
effectiveness by:
Showing the
importance of key
nutrients and
functions with
some
effectiveness.
Showing the
ingredients
with additives and
functions with
some
effectiveness.
The organization
of the cereal box
shows critical and
creative thinking
with limited
effectiveness by:
Showing the
importance of key
nutrients and
functions with
limited
effectiveness.
Showing the
ingredients
with additives and
functions with
limited
effectiveness.
Communication
The format on
the cereal box
communicates
the ideas with a
high degree of
effectiveness by:
Always using
proper paragraph
and sentence
structure and
ensuring the text
is free of errors in
spelling or
grammar.
Thoroughly
integrating
creative ideas
through visual
presentation
on the box.
The format on
the cereal box
communicates
the ideas with
considerable
effectiveness by:
Usually using
proper paragraph
and sentence
structure and
ensuring the text
is mostly free of
errors in spelling
or grammar.
Integrating
creative ideas
through visual
presentation with
considerable
effectiveness.
The format on
the cereal box
communicates the
ideas with some
effectiveness by:
Sometimes using
proper paragraph
and sentence
structure and
having some
errors in spelling
or grammar.
Integrating
creative ideas
through visual
presentation
with some
effectiveness.
The format on
the cereal box
communicates the
ideas with limited
effectiveness by:
Using proper
paragraph and
sentence structure
with limited
effectiveness and
having several
errors in spelling
or grammar.
Integrating
creative ideas
through the visual
presentation
with limited
effectiveness.
1.
2.
Nutrient deficiency
3.
Combination foods
4.
Nutrient-dense
5.
Food allergy
6.
Food intolerance
7.
Vegetarians
8.
Food fad
9.
Food myth
10.
Enrichment
Food-Related Example
Subcategories
Carbohydrates
Complex
Starches
Dietary Fibre
Insoluble
Soluble
Simple
Proteins
Complete
Incomplete
Fats
Cholesterol
Saturated
Polyunsaturated
Monounsaturated
Function
Main Foods
Vitamins
Water-soluble
Fat-soluble
Minerals
Major
Trace
Water
Cereal
1.
2.
3.
4.
5.
Taste
Appearance
and Texture
Amount of
Fibre per
Serving
Claims Made
on Cereal Box
How did your rankings compare with the actual fibre content of each cereal?
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
How can this information help in future purchases of cereal?
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Does cost relate to flavour or fibre content?
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Given a comparison of taste, appearance, texture, and amount of fibre in the cereals,
which cereal would you choose? Why?
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Compute your fibre needs: ________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Besides eating cereal, how could you incorporate fibre into your daily diet?
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
2.
3.
Grain
Products
Vegetables
and Fruits
Milk and
Alternatives
Meat and
Alternatives
Other
Grain
Products
Vegetables
and Fruits
Milk and
Alternatives
Meat and
Alternatives
__________________________________________________________________
9. Compare the number of calories in carbohydrates and protein that you get from fat.
______________________________________________________________________
______________________________________________________________________
Achieve and maintain a healthy body weight by enjoying regular physical activity
and healthy eating.
10. Being overweight contributes to lifestyle diseases. List these lifestyle diseases.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Limit salt, alcohol, and caffeine.
11. List four common sources of caffeine.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
12. Give three suggestions for reducing salt intake.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
3. Fill in the following chart as it relates to special information about some nutrients.
Nutrient
Protein
Fat
Iron
Calcium
Vitamins B12
and D
Find information in Food for Today, to confirm and/or contradict the information in
your article. Give specific page references from the text.
______________________________________________________________________
______________________________________________________________________
2. What overall message does the author or group present about the subject of
vegetarianism?
3. What is the tone of the web site? (humorous, serious, helpful, political, persuasive, etc.)
Explain what makes it this way.
4. What are the authors credentials? Does the author have the skill, knowledge, or
authority to present the information?
6. What is the purpose of the site? (inform, help, facts, promote, sell, share, persuade, etc.)
7. When was the web site updated? How does this affect the quality of the source?
8. How does this information compare with verified reliable sources? (Use Food for
Today to cross-reference for similarities and differences.)
Product
Name/Brand
Ingredients
and Additives
Packaging,
Storage
Relative Cost
Taste, Texture,
Appearance
Product
Advantages
Product 1
Product 2
Product 3
Product
Disadvantages
Overall Rating
Given the above information, which product would you choose and why?
d) 23
5. According to Eating Well with Canadas Food Guide, which of the following would
not be considered an other food?
a) Popcorn
b) Coffee
c) Salad dressing
d) Jam
6. The number of servings you need each day from the four food groups and Other
foods depends on:
a) Whether you are male or female
b) If you are pregnant or breast-feeding
c) Your activity level
d) All of the above
7. Which of the following foods do vegans eat?
a) Milk products in addition to foods from plant sources
b) Milk and egg products in addition to foods from plant sources
c) Poultry and fish sometimes, but not red meat
d) Only foods from plant sources
8. What is the name of the disease in which a person does not produce enough
insulin or the body cant use the insulin it produces?
a) Cancer
b) Diabetes
c) Homocysteine
d) Osteoporosis
9. What are food additives?
a) Chemicals added to food to preserve freshness or enhance colour or flavour
b) Chemicals added to prevent people from having food allergy reactions
c) Chemicals to remove some of the nutrients
d) All of the above
10. Which substance slows down or prevents rancidity in fats and oils and prevents
browning when fruits or vegetables are cut and exposed to the air?
a) Artificial colour
b) Emulsifier
c) Antioxidant
d) Anti-caking agent
THINKING/INQUIRY
Choose one of the following.
11. You are eating a sandwich when a friend tells you that the sandwich is hazardous to
your health because it has additives in it. Write a response to your friend.
12. You have a friend who does not like to eat breakfast, has a small lunch, and eats
whatever is in the house for dinner. It doesnt really bother him because he takes
megadoses of vitamin and mineral pills. Write a recommendation to your friend.
13. Your friend has just read about an exciting new miracle food on the Internet.
How would you help your friend determine the reliability of the information?
COMMUNICATION
Choose one of the following.
14. Create a pamphlet that targets children or teenagers about the food groups
in Eating Well with Canadas Food Guide and Canadas Guidelines for
Healthy Eating.
15. You know many teenagers who are considering becoming vegetarians. Create a
pamphlet to highlight the issues they should consider to maintain a healthy lifestyle
given their choice.
16. The school cafeteria has asked for input from students studying Food and Nutrition
Science. The cafeteria wants to offer healthy choices to students, especially for
breakfast and snacks. Provide suggestions for what the cafeteria should offer
and develop an announcement or poster to advertise the healthy choices to
the student body.
APPLICATION
Choose one of the following.
17. You are a dietitian who has a client who could eat better. You have the client record
of what he or she eats for a week and you have analysed the persons eating
habits. Provide an analysis according to Eating Well with Canadas Food Guide in
addition to other food habits. Provide suggestions for improvement. Show all your
work. Here is a sample of one day from the client record:
She gets up late most days and doesnt have time for breakfast. During first class,
her stomach starts growling. She finds it hard to concentrate and she is still tired
during that class. During break, she picks up a muffin and a pop that seems to put
her hunger pains off until lunch. She and her friends like to go out for lunch to get
away from the school. There are quite a few fast-food places nearby. Today, the
choice was a bacon cheeseburger (hold the pickles) with fries (large because it is
so cheap to upsize) and a large pop. When she returns to school, she is full and a
bit tired, but she gets through her afternoon classes. She usually eats dinner with
her entire family, so it is typically well-balanced, including a salad with salad
dressing, a plate of spaghetti and meatballs, and a milk. Tonight, she had a snack
before going to bed consisting of cookies and chocolate milk.
18. You are a food scientist working for a food company. Lately, the company has found
that consumers are concerned about the amount of additives in packaged foods.
Your job is to create an explanation for consumers about the role of additives.
Create a newsletter that explains the roles of additives, identifies
some typical additives, and lists some products that contain them.