Food Science: The Biochemistry of Food and Nutrition

Food Science: The Biochemistry of Food and Nutrition

University

10 Qs

quiz-placeholder

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Food Science: The Biochemistry of Food and Nutrition

Food Science: The Biochemistry of Food and Nutrition

Assessment

Quiz

Science

University

Hard

NGSS
MS-LS1-7, MS-PS3-5

Standards-aligned

Created by

Charles Martinez

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

Foods that are high in the organic compound "Protein"
Meats, beans, seeds/nuts, eggs
Bread, candy, crackers, potatoes
Cheese, butter, milk, and cereal
Orange Juice, Eggs, Pancakes & syrup

2.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

Foods that are high in the organic compound "Carbohydrates"
Meats, beans, seeds/nuts, eggs
Bread, candy, crackers, potatoes
Cheese, butter, milk, and cereal
Sausage, Eggs, Pancakes & syrup

3.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

Many organic molecules are too large to diffuse into cells so they must be digested into
starch and protein
simple sugars and amino acids
starch and glucose
glucose and protein

Tags

NGSS.MS-LS1-7

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are calories?
a unit of heat to indicate the amount of energy that foods will produce in the human body
an important discovery or development

Tags

NGSS.MS-PS3-5

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does diets high in fruit and veggies help reduce the risk of?
heart disease
calcium
running

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a nutritious after school snack?
Potato chips and soda
An apple, cheese, and whole grain crackers
A doughnut or brownie

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of these foods is the best source of calcium?
Bread
Yogurt
Apples

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