Nutri quiz

It is one of the basic needs of our body.
a.Food
b.Vitamins
c.Nutrients
d.Exercise

It help us to rebuild muscles, and make the nails and teeth stronger.
a.Energy
b.Protein
c.Fats
d.Vitamins

Go Foods are rich in Carbohydrates and __________.
a.Vitamins
b.Fats
c. Protein
d.Energy

We need this kind of basic foods to give heat and energy to our body
especially when the weather is cold.
a.Grow foods
b.Go foods
c. Glow foods

This group serve as protection against sickness and infection.
a.Grow foods
b.Go foods
c.Glow foods

Foods that are rich in Fibre that helps with the body’s
metabolism.
a.Grow foods
b.Go foods
c.Glow foods

This basic foods are rich in Vitamin C.
a.Grow foods
b.Go foods
c.Glow foods

This group are rich in protein which helps in the development of
muscles and the growth of the body.
a.Grow foods
b.Go foods
c.Glow foods

This kind of food gives us heat and energy to our body.
a.Fats and Oil
b.Vitamins and Protein
c.Protein and Nutrients

This gives energy to our mind and body for us to be able to
do our everyday activities.
a.Energy
b.Food
c.Protein
d.Nutrition

It has red gills, bright eyes, firm scales and muscles, and have
fresh smell.
Fish
Pork
Beef

Rough skin, heavy and sinks if put in a
basin with water.
Chicken
Egg
Cabbage

Rosy Flesh and yellowish
fat, smells fresh.
Beef,
Pork,
Fish

Skin is smooth and no
part is bruised.
Fruits
Rice grain
Onion

Leaves are fresh, no
wrinkles and holes, bright
green.
Potato
Pechay
Sitaw

With seal, new, and with
expiration date.
Beans
Canned goods
Onion

Shell are closed like tahong,
tulya, talaba and they are alive.
Egg
Sea food
Beef

It has rosy flesh and white fat, soft but comes
back to the old shape when touched, smells fresh.
Beef
Pork
Egg

This is the process of
putting food into a
sealed container to
protect it from organisms
that might spoil it.

Sweet ham slices,
longganisa, and bacon
are just few examples of
cured meat products.

It lowers the
temperature of food
and stops the growth
of bacteria.

This type of preservation
has an advantage for the
wood smoke as an added
preservative effect on fish
and meat.

This is the process of
destroying microorganisms
at high temperature
through boiling.

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