6 pp., plus notebook divider page with tabA supplement to the Texas 4-H Quiz Bowl Guide, this publication offers suggested questions for use in a 4-H food and nutrition quiz bowl

Howard, Jeff W.

English

Texas A&amp;M Repository

Texas 4-HFOOD ANDNUTRITIONQuiz Bowl Supplement4-H 3-2.0328-99BASIC NUTRITIONQuestion: Canned sardines, dark leafy vegetables, tofu and milk products are sources of what mineral?Answer: CalciumDivision: SeniorQuestion: The Dietary Guidelines recommend that Americans should limit the fat in their diet to what percentage of their calories?Answer: 30Division: SeniorQuestion: How many milligrams of sodium does 1 level teaspoon of salt contain?Answer: 2,300 milligramsDivision: SeniorQuestion: Scurvy is a deficiency of what?Answer: Vitamin CDivision: SeniorQuestion: What are the four fat-soluble vitamins?Answer: Vitamins A, D, E, KDivision: SeniorBONUSQuestion: Name the two places where cholesterol is found.Answer: Animal products and the human bodyDivision: SeniorQuestion: What are the four sources of calories?Answer: Carbohydrates, fats, proteins and alcoholDivision: SeniorQuestion: True or False:  “Calorie Free” on a label means that a product has fewer than 5 calories per serving.Answer: TrueDivision: SeniorQuestion: True or False: A gram of fat provides 4 calories.Answer: FalseDivision: SeniorQuestion: Monounsaturated fats will decrease the blood cholesterol level. Where can monounsaturated fats be found in large concentrations?Answer: Olive oil, canola oil and peanut oilDivision: SeniorQuestion: What is the best way to assure that meat is cooked to a temperature that will kill any bac-teria that may be present?Answer: Use a meat thermometer.Division: SeniorFOOD ANDNUTRITIONTEXAS 4-H  Sample QuestionsQUIZ BOWL1CONSUMER INFORMATION2FOOD AND NUTRITION SAMPLE QUESTIONSBONUSQuestion: What is the difference between ground beef and ground sirloin?Answer: Ground beef costs less because it may be 27 to 30 percent fat and from any part of the beef carcass. Ground sirloin is generally higher priced and has the lowest fat content (10 per-cent) and must be from sirloin.Division: SeniorFITNESS AND HEALTHYLIFESTYLESQuestion: Although limiting fat intake may help prevent excess weight gain in children, fat should not be restricted for children younger than _________ years old.Answer: 2Division: SeniorQuestion: True or False: Active people need to take salt tablets to replace the body’s sodium that is lost in perspiration.Answer: FalseDivision: SeniorQuestion: A diet and training program that allows an endurance athlete to store one to one-half the normal amount of glycogen—fuel used by the muscles and stored as carbohydrates in the liver and muscles—is called __________________.Answer: Carbohydrate loading or glycogen load (either answer is acceptable)Division: SeniorQuestion: Generally, to lose 1 pound a week, you must either decrease your caloric intake by ______calories a day or burn up that number of calories by increasing physical activity.Answer: 500 caloriesDivision: SeniorQuestion: What chronic health condition can result from low calcium intake?Answer: OsteoporosisDivision: SeniorBONUSQuestion: What are three positive results of aerobic exercise?Answer: Improved muscle toneBurns caloriesEnjoy more restful sleepReduce stressFeel more energeticIncreases self-esteemIncreases self-controlImproves the cardiovascular systemDivision: SeniorFOOD AND KITCHEN SAFETYQuestion: What are the four C’s of food safety?Answer: 1. Clean hands, equipment, utensils and work area with soap and hot water.2. Cook food until the temperature reaches at least 140 oF.3. Chill foods immediately after purchasing and after serving. Maintain at a temperature of less than 40 oF.4. Avoid cross-contamination from bacteria by keeping raw foods and any equipment used to prepare raw foods away from cooked and ready-to-eat foods.The 4 underlined words will be an acceptable answer.Division: SeniorQuestion: What is the bacteria of greatest concern in home canned foods?Answer: BotulismDivision: SeniorQuestion: To what temperature should hamburger meat be cooked?Answer: 160 oFDivision: SeniorQuestion: True or False: Freezing temperatures stop bac-terial growth, but may allow bacteria to survive.Answer: TrueDivision: SeniorQuestion: What stops the growth of salmonella?Answer: Freezing and refrigeration stops the growth of salmonella, but does not kill this bacteria.Division: SeniorBONUS BONUS Question: Nam e three p ointers to a void salm onella. Answe r: 1. W ash your hands carefully beforehandling  food. 2. Clean the cutting board and use asanitizing solution, before and afteruse.  3. Heating foods to at least 155oF. 4. Refrigerate or freeze leftoversimm ediately. 5. Keep pet feeding dishes and toys out ofthe kitche n.  Division: Senior Question: Add ing an  alka li to a gr een  vege tablewould keep it bright in color.  You do notwant to add an alkali because it candestroy which two nutrients?  Answe r: Vitamin and Thiamin Division:  Senior REFERENCE MATERIAL “The American Dietetic Association’s Complete Foodand Nutrition Guide.”  By Roberta Larson Duyff, 1998,Chromined Publishing, P.O. Box 59032, Minneapolis,MN 5 5459-0 032.  Food and Nutrition Link, from the Texas AgriculturalExtens ion Servic e:  4-HF&N 4.12 5, Level 1 4-HF&N4.225, Level 2  4-HF&N4.325, Level 3  “Handbook of Food Preparation.”  Food and NutritionSection-American Home Economics Association,1993, Kendall Publishing Com pany, 4050 W estmarkDrive, Du buque , IA 52002 .  L-1875, “Nutrient Needs at a Glance.”  TexasAgricultura l Extensio n Service .  Six Easy Bites Curriculum, from the PurdueUnivers ity Coopera tive Exten sion Se rvice:  4-H791, “Six Easy Bites”  4-H792, “Tasty Tidbits”  4-H793, “You’re the Chef”  4-H801, “Leader/Helper’s Guide for FoodsCurriculum” A copy of each of the Six Easy Bites Curriculum  wassent to Texas county Extension offices in Spring1999.  Teen Calcium web site, Texas Agricultural ExtensionService : http://calcium.tamu.edu FOOD PREPARATION SKILLS AND STORAGE Question: What are two methods of canning?  Answe r: Boiling water (water bath) and pressurecanning Division: Senior Question: The process of using steam or boilingwater to heat vegetables beforefreezing is called                                   . Answe r: Blanching Division: SeniorQuestion: True or False: Sugar provides flavorand volume, improves texture andincre ases tendern ess  and b rown ing inbake d good s.  Answe r: True Division: SeniorQuestion: W hat is the diffe rence b etween  whiteand brown sugar (besides the color andconsistence)? Answe r: Brown  sugar c ontains m olasses .  Division: SeniorQuestion: What causes a green ring to appearsometimes around the yolk of a hard-cooked egg?  Answe r: Cooking eggs longer than 15 minutesand no t cooling the m qu ickly enou gh.  Division: SeniorProduced by Agricultural Communications, The Texas A&M University System Extension publications can be found on the Web at: http://texaserc.tamu.edu

Texas 4-H Food and Nutrition Quiz Bowl Supplement

Texas A&M University

Texas 4-H
FOOD AND
NUTRITION
Quiz Bowl Supplement
4-H 3-2.032
8-99
BASIC NUTRITION
Question: Canned sardines, dark leafy vegetables, tofu 
and milk products are sources of what mineral?
Answer: Calcium
Division: Senior
Question: The Dietary Guidelines recommend that 
Americans should limit the fat in their diet to 
what percentage of their calories?
Answer: 30
Division: Senior
Question: How many milligrams of sodium does 1 level 
teaspoon of salt contain?
Answer: 2,300 milligrams
Division: Senior
Question: Scurvy is a deficiency of what?
Answer: Vitamin C
Division: Senior
Question: What are the four fat-soluble vitamins?
Answer: Vitamins A, D, E, K
Division: Senior
BONUS
Question: Name the two places where cholesterol is 
found.
Answer: Animal products and the human body
Division: Senior
Question: What are the four sources of calories?
Answer: Carbohydrates, fats, proteins and alcohol
Division: Senior
Question: True or False:  “Calorie Free” on a label means 
that a product has fewer than 5 calories per 
serving.
Answer: True
Division: Senior
Question: True or False: A gram of fat provides 4 calories.
Answer: False
Division: Senior
Question: Monounsaturated fats will decrease the blood 
cholesterol level. Where can monounsaturated 
fats be found in large concentrations?
Answer: Olive oil, canola oil and peanut oil
Division: Senior
Question: What is the best way to assure that meat is 
cooked to a temperature that will kill any bac-
teria that may be present?
Answer: Use a meat thermometer.
Division: Senior
FOOD AND
NUTRITION
TEXAS 4-H  
Sample Questions
QUIZ BOWL
1
CONSUMER INFORMATION
2FOOD AND NUTRITION SAMPLE QUESTIONS
BONUS
Question: What is the difference between ground beef and 
ground sirloin?
Answer: Ground beef costs less because it may be 27 to 
30 percent fat and from any part of the beef 
carcass. Ground sirloin is generally higher 
priced and has the lowest fat content (10 per-
cent) and must be from sirloin.
Division: Senior
FITNESS AND HEALTHY
LIFESTYLES
Question: Although limiting fat intake may help prevent 
excess weight gain in children, fat should not 
be restricted for children younger than 
_________ years old.
Answer: 2
Division: Senior
Question: True or False: Active people need to take salt 
tablets to replace the body’s sodium that is lost 
in perspiration.
Answer: False
Division: Senior
Question: A diet and training program that allows an 
endurance athlete to store one to one-half the 
normal amount of glycogen—fuel used by the 
muscles and stored as carbohydrates in the liver 
and muscles—is called __________________.
Answer: Carbohydrate loading or glycogen load (either 
answer is acceptable)
Division: Senior
Question: Generally, to lose 1 pound a week, you must 
either decrease your caloric intake by ______
calories a day or burn up that number of 
calories by increasing physical activity.
Answer: 500 calories
Division: Senior
Question: What chronic health condition can result from 
low calcium intake?
Answer: Osteoporosis
Division: Senior
BONUS
Question: What are three positive results of aerobic 
exercise?
Answer: Improved muscle tone
Burns calories
Enjoy more restful sleep
Reduce stress
Feel more energetic
Increases self-esteem
Increases self-control
Improves the cardiovascular system
Division: Senior
FOOD AND KITCHEN SAFETY
Question: What are the four C’s of food safety?
Answer: 1. Clean hands, equipment, utensils and work 
area with soap and hot water.
2. Cook food until the temperature reaches at 
least 140 oF.
3. Chill foods immediately after purchasing and 
after serving. Maintain at a temperature of 
less than 40 oF.
4. Avoid cross-contamination from bacteria by 
keeping raw foods and any equipment used 
to prepare raw foods away from cooked and 
ready-to-eat foods.
The 4 underlined words will be an acceptable answer.
Division: Senior
Question: What is the bacteria of greatest concern in home 
canned foods?
Answer: Botulism
Division: Senior
Question: To what temperature should hamburger meat be 
cooked?
Answer: 160 oF
Division: Senior
Question: True or False: Freezing temperatures stop bac-
terial growth, but may allow bacteria to survive.
Answer: True
Division: Senior
Question: What stops the growth of salmonella?
Answer: Freezing and refrigeration stops the growth of 
salmonella, but does not kill this bacteria.
Division: Senior
BONUS BONUS 
Question: Nam e three p ointers to a void salm onella. 
Answe r: 1. W ash your hands carefully before
handling  food. 
2. Clean the cutting board and use a
sanitizing solution, before and after
use.  
3. Heating foods to at least 155oF. 
4. Refrigerate or freeze leftovers
imm ediately. 
5. Keep pet feeding dishes and toys out of
the kitche n.  
Division: Senior 
Question: Add ing an  alka li to a gr een  vege table
would keep it bright in color.  You do not
want to add an alkali because it can
destroy which two nutrients?  
Answe r: Vitamin and Thiamin 
Division:  Senior 
REFERENCE MATERIAL 
“The American Dietetic Association’s Complete Food
and Nutrition Guide.”  By Roberta Larson Duyff, 1998,
Chromined Publishing, P.O. Box 59032, Minneapolis,
MN 5 5459-0 032.  
Food and Nutrition Link, from the Texas Agricultural
Extens ion Servic e: 
 4-HF&N 4.12 5, Level 1
 4-HF&N4.225, Level 2 
 4-HF&N4.325, Level 3  
“Handbook of Food Preparation.”  Food and Nutrition
Section-American Home Economics Association,
1993, Kendall Publishing Com pany, 4050 W estmark
Drive, Du buque , IA 52002 .  
L-1875, “Nutrient Needs at a Glance.”  Texas
Agricultura l Extensio n Service .  
Six Easy Bites Curriculum, from the Purdue
Univers ity Coopera tive Exten sion Se rvice: 
 4-H791, “Six Easy Bites” 
 4-H792, “Tasty Tidbits” 
 4-H793, “You’re the Chef” 
 4-H801, “Leader/Helper’s Guide for Foods
Curriculum” 
A copy of each of the Six Easy Bites Curriculum  was
sent to Texas county Extension offices in Spring
1999.  
Teen Calcium web site, Texas Agricultural Extension
Service : http://calcium.tamu.edu
 
FOOD PREPARATION SKILLS 
AND STORAGE 
Question: What are two methods of canning?  
Answe r: Boiling water (water bath) and pressure
canning 
Division: Senior 
Question: The process of using steam or boiling
water to heat vegetables before
freezing is called                                   . 
Answe r: Blanching 
Division: Senior
Question: True or False: Sugar provides flavor
and volume, improves texture and
incre ases tendern ess  and b rown ing in
bake d good s.  
Answe r: True 
Division: Senior
Question: W hat is the diffe rence b etween  white
and brown sugar (besides the color and
consistence)? 
Answe r: Brown  sugar c ontains m olasses .  
Division: Senior
Question: What causes a green ring to appear
sometimes around the yolk of a hard-
cooked egg?  
Answe r: Cooking eggs longer than 15 minutes
and no t cooling the m qu ickly enou gh.  
Division: Senior
Produced by Agricultural Communications, The Texas A&M University System 
Extension publications can be found on the Web at: http://texaserc.tamu.edu


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Texas 4-H Food and Nutrition Quiz Bowl Supplement

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Texas 4-H Food and Nutrition Quiz Bowl Supplement

Abstract

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Full text

Available Versions

Texas A&amp;M Repository

Texas A&M University

Texas A&M Repository