Healthy Food Quiz
Questions: 16 · 10 minutes
1. A soup label lists 300 mg of sodium per serving, and the container holds two servings. If you eat the entire container, how much sodium do you consume?
300 mg
450 mg
600 mg
900 mg
2. Which cooking substitution generally replaces a fat higher in saturated fat with one higher in unsaturated fat?
Replacing butter with coconut oil
Replacing butter with olive oil
Replacing canola oil with butter
Replacing olive oil with shortening
3. Which breakfast includes a whole grain, fruit, and a protein-rich food?
White toast with jam and juice
Eggs with bacon and coffee
Oatmeal with berries and plain yogurt
A banana with a plain granola bar
4. While shopping for bread, which label most reliably indicates that the product is primarily whole grain?
Made with wheat
100% whole-wheat bread
Seven-grain bread
Brown-colored bread
5. A lunch contains grilled chicken and brown rice. Which addition would most improve its food-group variety and balance?
A bottle of sports drink
An extra serving of brown rice
A slice of cheese
Steamed broccoli and an orange
6. Which snack is least likely to contain added sugar?
Plain yogurt sweetened with honey
Flavored yogurt with granola
A sweetened fruit-and-cereal bar
Plain unsweetened yogurt with fresh berries
7. You want to thaw frozen chicken overnight. Which method is safest?
Leave it on the kitchen counter
Leave it in a switched-off oven
Put it in a sink at room temperature
Place it in the refrigerator
8. You are choosing between cooking methods for potatoes. Which option generally requires less added fat?
Deep-frying them
Pan-frying them in butter
Baking them with a light coating of oil
Coating them in batter and frying them
9. You are using canned beans in a salad and want to reduce some of their sodium. What is a useful step?
Drain and rinse them with water
Add a salty dressing
Soak them in cooking oil
Heat them until all liquid evaporates
10. On a packaged-food label, what does the order of the ingredient list usually indicate?
Ingredients are listed alphabetically
Ingredients are listed from lowest to highest calorie content
Ingredients are listed from most nutritious to least nutritious
Ingredients are listed from greatest to least by weight
11. What is the difference between a labeled serving size and a portion?
A serving size is a standardized label amount; a portion is how much someone chooses to eat
A portion is always smaller than a serving size
A serving size applies only to restaurants; a portion applies only at home
They always mean exactly the same amount
12. Which food is a substantial source of plant-based protein?
Avocado
Lentils
Brown rice
Olive oil
13. For routine hydration, which drink is generally the best choice for minimizing added sugar and calories?
Water
Sweetened iced tea
A fruit-flavored sports drink
A juice drink
14. A person is eating lentils as a source of iron. Which side could help the body absorb more of the lentils' non-heme iron?
Cheese
Red bell pepper
Black tea
Wheat bran
15. Which snack combines a fiber-rich food with a protein-rich food?
An apple with peanut butter
Plain crackers and sparkling water
A fruit-flavored ice pop and popcorn
Pretzels and fruit juice
16. Which approach best supports an overall nutritious eating pattern?
Eliminating all carbohydrate-rich foods
Relying on one highly nutritious food every day
Eating a variety of nutrient-rich foods from different food groups
Using supplements instead of fruits and vegetables