Pre-Test
Directions: Answer all questions. Multiple-choice questions are worth 1 point each. Matching and label questions are worth 1 point each. The extended response is worth 5 points. Use complete thoughts when writing.
Part A: Multiple Choice
1. Which statement best distinguishes macronutrients from micronutrients? (1 point)
Macronutrients are needed in larger amounts; micronutrients are needed in smaller amounts.
Macronutrients only come from plants; micronutrients only come from animals.
Micronutrients provide all of the body's energy.
There is no difference between them.
2. Which nutrient is the body's main quick source of energy? (1 point)
Carbohydrates
Vitamins
Minerals
Water
3. Which food is a good source of protein? (1 point)
Lentils
Apple juice
Olive oil
Table sugar
4. Which is one important function of dietary fat? (1 point)
It helps form cell structures and supports absorption of some vitamins.
It replaces the need for water.
It is the only nutrient used during digestion.
It prevents all illness.
5. Which nutrient helps support normal vision, immune function, and other body processes? (1 point)
Vitamins
Fiber
Protein
Carbohydrates
6. Calcium is best classified as a:
Mineral
Vitamin
Carbohydrate
Fat
7. Which statement about water is most accurate? (1 point)
Water helps transport substances and regulate body temperature.
Water is only needed during exercise.
Water supplies all vitamins.
Water replaces the need for food.
8. Fiber is found naturally in many:
Fruits, vegetables, beans, and whole grains
Oils and butter only
Soft drinks
Vitamin supplements only
9. Where does most chemical digestion and nutrient absorption occur?
Small intestine
Mouth only
Esophagus
Large intestine only
10. Metabolism refers to:
Chemical processes cells use to release and use energy and build materials
Chewing food only
Reading a food label
Removing all fat from foods
11. Which source is generally most reliable for basic nutrition information?
A government health agency or registered dietitian
An anonymous post promising instant results
An advertisement using only celebrity opinions
A headline with no author or sources
12. Which claim is most misleading?
“This one food melts away all body fat in three days.”
“Beans provide protein and fiber.”
“Different foods provide different nutrients.”
“Nutrition Facts labels list serving information.”
13. A balanced eating pattern is best described as:
Including a variety of foods and nutrient groups over time
Eating only foods labeled “healthy”
Avoiding an entire nutrient group without a medical reason
Eating the same meal every day
14. Which food combination provides carbohydrates, protein, and fiber?
Brown rice, black beans, and vegetables
Water and salt
Olive oil and butter
Candy and soda
15. Why should a person compare the serving size with the amount they actually eat?
Label amounts are listed per serving.
Serving size tells whether a food is morally good or bad.
Serving size measures the food's temperature.
Serving size identifies every ingredient.
Part B: Matching
Match each nutrient or term with the best description. Write the letter of the description on the line.
16. Carbohydrates ______
17. Protein ______
18. Fiber ______
19. Vitamins ______
20. Minerals ______
A. Inorganic nutrients such as iron and calcium
B. Help with body processes; found in foods such as fruits and vegetables
C. Helps support digestion and regular bowel movements
D. Main quick-use source of energy; found in grains, fruits, and vegetables
E. Helps build and repair body tissues
Part C: Nutrition Facts Data Analysis
Use this label for Questions 21–24. One serving is 1 cup. Calories: 180. Total carbohydrate: 30 g. Dietary fiber: 4 g. Total sugars: 10 g. Protein: 8 g. Sodium: 220 mg.
21. How many grams of protein are in one serving? (1 point)
22. Which listed nutrient is a type of carbohydrate? (1 point)
23. If someone eats two servings, how many grams of dietary fiber do they consume? Show your calculation. (1 point)
24. Give one reason a person should notice the serving size before interpreting the label. (1 point)
Part D: Extended Response
25. Plan a balanced meal for a student with access to foods of their choice. Name at least three foods, identify at least three nutrients they provide, and explain how the meal includes variety. (5 points)
Post-Test
Directions: Answer all questions. Multiple-choice questions are worth 1 point each. Matching and label questions are worth 1 point each. The extended response is worth 5 points.
Part A: Multiple Choice
1. Which nutrient group is needed in relatively small amounts but is essential for many body functions?
Micronutrients
Macronutrients
Water only
Fiber only
2. Which food is mainly known as a source of healthy fats?
Avocado
Orange
Brown rice
Lentils
3. What is a major role of protein?
Building and repairing tissues
Providing the body's only source of water
Replacing all vitamins
Making digestion unnecessary
4. Which food is a carbohydrate source?
Oatmeal
Salmon oil
Egg whites only
Salt
5. Which statement about minerals is correct?
Minerals include nutrients such as iron and potassium.
Minerals are all types of sugar.
Minerals are needed only during sports.
Minerals are the same as calories.
6. Which is a function of water?
Helping regulate temperature and transport substances
Supplying all protein needed by cells
Acting as a replacement for sleep
Providing dietary fiber
7. Which choice is naturally high in fiber?
Chickpeas
Butter
Chicken broth
Lemonade
8. Which statement about vitamins is accurate?
They support many body processes and are found in a variety of foods.
They are all macronutrients.
They provide the body's only energy.
They are needed only when a person is ill.
9. What generally happens during digestion?
Food is broken into smaller substances the body can absorb and use.
Food is changed directly into vitamins only.
All nutrients are removed before reaching the intestine.
The body stops using energy.
10. Cells use nutrients during metabolism mainly to:
Release energy and build or maintain cell materials
Read advertising claims
Eliminate the need for physical activity
Turn every food into fiber
11. Which question helps evaluate a nutrition claim?
Does the claim identify trustworthy evidence or sources?
Does the claim use the brightest color?
Does a celebrity repeat it?
Does it promise instant results?
12. Which statement is most likely an unsupported nutrition claim?
“One drink guarantees perfect health for everyone.”
“Whole grains can provide carbohydrates and fiber.”
“Food labels include serving information.”
“Protein can be found in beans, eggs, and nuts.”
13. Which approach supports balanced eating?
Choosing different foods that provide different nutrients
Labeling foods as morally good or bad
Avoiding foods from an entire group automatically
Following the same plan as every other person
14. Which meal includes a variety of nutrient sources?
Corn tortillas, beans, vegetables, and yogurt
Cooking oil alone
Candy alone
Water and a vitamin tablet only
15. Why is the serving-size line important on a Nutrition Facts label?
It tells the amount to which the listed numbers apply.
It ranks foods from best to worst.
It lists every nutrient in the food.
It shows how quickly food is digested.
Part B: Matching
Match each term with the best description. Write the letter of the description on the line.
16. Water ______
17. Fats ______
18. Macronutrients ______
19. Digestion ______
20. Reliable source ______
A. Nutrients needed in larger amounts, including carbohydrates, protein, and fat
B. Breaking food into smaller substances for absorption and use
C. Helps transport substances and regulate temperature
D. Includes sources such as nuts, seeds, oils, and avocados
E. Information supported by qualified experts or trustworthy evidence
Part C: Nutrition Facts Data Analysis
Use this label for Questions 21–24. One serving is 1 cup. Calories: 180. Total carbohydrate: 30 g. Dietary fiber: 4 g. Total sugars: 10 g. Protein: 8 g. Sodium: 220 mg.
21. What is the serving size listed on the label? (1 point)
22. How many grams of total carbohydrate are in one serving? (1 point)
23. How many grams of protein are in two servings? Show your calculation. (1 point)
24. Name one piece of information on the label that could help someone compare this food with another food. (1 point)
Part D: Extended Response
25. Create a balanced meal or snack combination using foods that fit the person's preferences and available choices. Identify at least three nutrients and explain how the choices provide variety. (5 points)
Teacher Answer Key and Brief Rationales
Pre-Test Answers
1. A. Macronutrients are needed in larger amounts, while micronutrients are needed in smaller amounts.
2. A. Carbohydrates are commonly used as a quick energy source.
3. A. Lentils provide plant-based protein.
4. A. Fat supports cell structures and helps absorb some vitamins.
5. A. Vitamins support vision, immune function, and other processes.
6. A. Calcium is a mineral.
7. A. Water supports temperature regulation and transport.
8. A. Plant foods commonly provide dietary fiber.
9. A. Most digestion and absorption occur in the small intestine.
10. A. Metabolism includes cell processes that release energy and build materials.
11. A. Reliable information uses trustworthy sources and evidence.
12. A. Absolute promises and instant results are warning signs of misleading claims.
13. A. Variety helps provide a range of nutrients.
14. A. The meal includes carbohydrate, protein, fiber, vitamins, and minerals from varied foods.
15. A. Label amounts are based on the stated serving size.
16–20. 16-D, 17-E, 18-C, 19-B, 20-A.
21. 8 g. 22. Dietary fiber or total sugars. 23. 8 g, because 4 g × 2 = 8 g. 24. Accept serving size, carbohydrate, fiber, sugars, protein, sodium, or calories with a reasonable explanation.
25. Award up to 5 points: 1 point for naming at least three foods, 2 points for correctly identifying at least three nutrients, 1 point for explaining variety, and 1 point for a clear, realistic plan. Accept culturally varied food choices and different eating patterns.
Post-Test Answers
1. A. Micronutrients are generally needed in smaller amounts.
2. A. Avocado is a source of dietary fat.
3. A. Protein helps build and repair tissues.
4. A. Oatmeal provides carbohydrates.
5. A. Iron and potassium are minerals.
6. A. Water helps regulate temperature and transport substances.
7. A. Chickpeas provide dietary fiber.
8. A. Vitamins support many body processes.
9. A. Digestion breaks food into smaller substances the body can absorb and use.
10. A. Metabolism includes releasing energy and building or maintaining cell materials.
11. A. Evidence and qualified sources help establish reliability.
12. A. Guaranteed health promises are unsupported and misleading.
13. A. Variety supports a balanced eating pattern.
14. A. The meal includes several food types and nutrient sources.
15. A. The serving-size line explains which amount the label values describe.
16–20. 16-C, 17-D, 18-A, 19-B, 20-E.
21. 1 cup. 22. 30 g. 23. 16 g, because 8 g × 2 = 16 g. 24. Accept serving size, calories, carbohydrate, fiber, sugars, protein, or sodium with a reasonable comparison explanation.
25. Award up to 5 points: 1 point for naming at least three foods, 2 points for correctly identifying at least three nutrients, 1 point for explaining variety, and 1 point for a clear, realistic plan. Accept culturally varied food choices and different eating patterns.
