Nutritional Comparison of Fresh vs Frozen Produce

Nutritional Comparison of Fresh vs Frozen Produce

Assessment

Interactive Video

Biology

9th - 10th Grade

Hard

Created by

Patricia Brown

FREE Resource

The video explores the nutritional differences between fresh and frozen produce, focusing on vitamin C content. It reveals that while fresh produce is often considered more nutritious, frozen vegetables can retain higher nutrient levels due to reduced transit and storage times. The analysis shows that frozen peas and sprouts have significantly more vitamin C than their fresh counterparts. However, fresh raspberries outperform frozen ones in summer due to seasonality. The video concludes that both fresh and frozen produce are beneficial, but the choice depends on factors like seasonality and storage duration.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a common misconception about fresh produce from supermarkets?

It is always more nutritious than frozen.

It is cheaper than frozen.

It is always organic.

It is always locally sourced.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary reason fresh supermarket produce may lose nutrients?

It is exposed to too much sunlight.

It is not organic.

It is stored for long periods during transit.

It is not washed properly.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is vitamin C used as an indicator in the nutritional comparison?

It supports the immune system and indicates overall nutritional content.

It is the only vitamin found in vegetables.

It is the easiest vitamin to measure.

It is the most abundant vitamin in all foods.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which method is used to separate vitamin C in the analysis?

Centrifugation

Filtration

Chromatography

Spectrophotometry

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which vegetable showed the greatest difference in vitamin C content between fresh and frozen?

Carrots

Raspberries

Onions

Peas

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What factor contributes to the higher vitamin C content in frozen vegetables?

They are cooked before freezing.

They are grown in better soil.

They are genetically modified to have more vitamins.

They are frozen soon after harvesting, preserving nutrients.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What surprising result was found regarding onions?

Fresh onions have more vitamin C than frozen.

Both fresh and frozen onions have the same vitamin C content.

Onions have no vitamin C.

Frozen onions have almost double the vitamin C of fresh.

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