Food Service & Nutrition - Fall 2017 - 25
CONTINUING EDUCATION QUIZZES
FEATURE TOPIC QUIZ:
FEATURE TOPIC QUIZ:
COMPETENCY 3.0 - NUTRITION AND HEALTHY LIVING
WHAT IS HEALTH, AND HOW CAN YOU ACHIEVE IT?
COMPETENCY 5.0 - FOOD SERVICE SYSTEMS MANAGEMENT
WASTE AND RECYCLING MEASURES TO ALLEVIATE
FUTURE GLOBAL CONCERNS
Free sugars are:
a) Added to foods as a sweetener
b) Those that don't cost you any money
c) Added to foods as a preservative
d) Both A and C
2. Hypertension Canada recommends to limit intake
of sodium to less than:
❏ a) 1000mg
❏ b) 1700mg
❏ c) 2000mg
❏ d) 5000mg
Aerobic exercise includes:
a) Walking, Running, swimming
b) Biking, dancing, cross-country skiing
c) Weight-lifting, sprinting 100 meters, chess
d) Both A and B
4. What are some ways to make healthy changes that
will last a lifetime?
❏ a) Set goals with a plan for monitoring and review
❏ b) Build healthy habits
❏ c) Self-Monitoring
❏ d) All of the above
1. At Queen's University, two dehydrators reduce
their food waste volume by:
❏ a) 78 per cent
❏ b) 43 per cent
❏ c) 93 per cent
❏ d) 97 per cent
2. According to the EU Waste Derivative, what is the first
step to managing waste?
it into other usable by-products
3. What is the best way to dispose of used fats and oils in
a food service operation?
❏ a) Contact a company to pick up the fats and oils for
conversion into biofuels
❏ b) Dispose of them in the drain
❏ c) Cool it of freeze them until they harden for easy
disposal in the compost bin
❏ d) Since oils and fats cannot be composted, they need
to go to the landfill
4. In the prevention and reduction segment of the food
and drink material hierarchy, what is the "last resort"
before material is considered "waste"?
Redistribution of food to other people
Redistribution of food as animal feed
Sent to anaerobic digestion
Incineration with energy recovery
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