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Chapter 6.3, 6.4 Review
Test Description: Chapter 6.3, 6.4 Review
Instructions: Answer all questions to get your test result.
1) Athletic training increases the body’s need for
A
calories and fluids
B
minerals
C
vitamins
D
hormones
2) Before competing, an athlete should choose a meal
A
that includes little, if any, fluids
B
high in carbohydrates
C
high in fat
D
high in protein
3) Vegans must supplement their food choices with
A
dairy products and eggs
B
cholesterol
C
saturated fats
D
vitamin B12
4) Excess amounts of fat-soluble vitamins A, D, E, and K
A
stay in the body and can reach toxic levels
B
improve the body’s organ functions
C
are harmless to the body
D
are excreted through urine
5) Carbohydrate loading is not recommended for
A
cross-country runners
B
long-distance bicyclers
C
teen athletes
D
triathletes
6) Minerals that become electrically charged when in solution are:
A
megadoses
B
carbohydrate loading
C
rehydration
D
electrolytes
7) Storing extra glycogen in the muscle is:
A
nutrient supplements
B
megadoses
C
carbohydrate loading
D
rehydration
8) Pills, powders, liquids, and other nonfood forms of nutrients are:
A
electrolytes
B
nutrient supplements
C
megadoses
D
carbohydrate loading
9) Very large amounts of nutrient supplements is:
A
carbohydrate loading
B
electrolytes
C
megadoses
D
nutrient supplements
10) Restoring lost body fluids is called:
A
megadoses
B
rehydration
C
nutrient supplements
D
electrolytes
11) Milk that is treated by a process of heating to destroy or slow the growth of pathogens is contaminated.
A
False
B
True
12) If you have any doubts about whether a food is spoiled, you should taste it.
A
True
B
False
13) The inability to digest lactose in milk is an example of a food allergy.
A
True
B
False
14) Media reports about food safety should not be treated as established fact.
A
True
B
False
15) Foodborne illnesses related to food spoilage are often caused by bacteria.
A
False
B
True
16) A ___________________ is a substance that spoils or infects.
A
food intolerance
B
food allergy
C
cross-contamination
D
contaminant
17) Raw meat is considered ____________________ because it is liable to spoil if not refrigerated.
A
perishable
B
food intolerance
C
contaminant
D
cross-contamination
18) ___________________ may occur if the juices from raw poultry come into contact with salad greens.
A
food intolerance
B
perishable
C
contaminant
D
cross-contamination
19) A negative reaction to a food that is not related to food poisoning or the body’s immune system is likely to be a _______________
A
food intolerance
B
food allergy
C
contaminant
D
perishable
20) With a ___________________, the body’s immune system reacts to certain substances in the food as if they were pathogens.
A
food allergy
B
food intolerance
C
perishable
D
cross-contamination
*select an answer for all questions
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