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Nutrition and Food Safety

This quiz will test your knowledge on Nutrition and Food Safety.

15 Questions Published
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Questions

Question 1 Multiple Choice (Single Answer)

Which vitamin is responsible for blood clotting?

  1. Vitamin A
  2. Vitamin C
  3. Vitamin K
  4. Vitamin D
Question 2 Multiple Choice (Single Answer)

What is the recommended daily intake of fruits and vegetables?

  1. 1-2 servings
  2. 3-4 servings
  3. 5-6 servings
  4. 7-8 servings
Question 3 Multiple Choice (Single Answer)

Which nutrient is responsible for carrying oxygen in the blood?

  1. Iron
  2. Calcium
  3. Sodium
  4. Potassium
Question 4 Multiple Choice (Single Answer)

What is the recommended daily intake of water?

  1. 1 liter
  2. 2 liters
  3. 3 liters
  4. 4 liters
Question 5 Multiple Choice (Single Answer)

Which foodborne illness is caused by the bacteria Salmonella?

  1. E. coli
  2. Salmonella
  3. Listeria
  4. Botulism
Question 6 Multiple Choice (Single Answer)

What is the recommended cooking temperature for poultry?

  1. 165°F
  2. 175°F
  3. 185°F
  4. 195°F
Question 7 Multiple Choice (Single Answer)

Which foodborne illness is caused by the bacteria E. coli?

  1. E. coli
  2. Salmonella
  3. Listeria
  4. Botulism
Question 8 Multiple Choice (Single Answer)

What is the recommended storage temperature for perishable foods?

  1. 40°F or below
  2. 45°F or below
  3. 50°F or below
  4. 55°F or below
Question 9 Multiple Choice (Single Answer)

Which foodborne illness is caused by the bacteria Listeria?

  1. E. coli
  2. Salmonella
  3. Listeria
  4. Botulism
Question 10 Multiple Choice (Single Answer)

What is the recommended cooking temperature for ground beef?

  1. 155°F
  2. 160°F
  3. 165°F
  4. 170°F
Question 11 Multiple Choice (Single Answer)

Which foodborne illness is caused by the bacteria Clostridium botulinum?

  1. E. coli
  2. Salmonella
  3. Listeria
  4. Botulism
Question 12 Multiple Choice (Single Answer)

What is the recommended cooking temperature for fish?

  1. 145°F
  2. 150°F
  3. 155°F
  4. 160°F
Question 13 Multiple Choice (Single Answer)

Which nutrient is responsible for building and repairing tissues?

  1. Protein
  2. Carbohydrates
  3. Fats
  4. Vitamins
Question 14 Multiple Choice (Single Answer)

What is the recommended cooking temperature for eggs?

  1. 145°F
  2. 150°F
  3. 155°F
  4. 160°F
Question 15 Multiple Choice (Single Answer)

Which nutrient is responsible for providing energy to the body?

  1. Protein
  2. Carbohydrates
  3. Fats
  4. Vitamins
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