Antipolo Lady of Lourdes School

Antipolo City

First Periodical Examination in TLE 7

Name:_________________________________________________Date:__________________Score:_____________

Grade & Section:_____________________________________Teacher:__________________________________

I. Directions: Read the statement carefully. Choose and encircle the letter of the
correct answer.

1. It is necessary for building new cells and for repairing of worn out tissues.
a. carbohydrates c. protien
b. minerals d. vitamins
2. It can be defined as the relative acceptability or appetite appeal of a food.
a. food preparation c. nutritional value
b. ingedients d. palatability
3. Ianna cooked menudo a day before her birthday. What food additive Ianna should
consider so that her menudo will last until her birthday?
a. flavor color c. food essence
b. flavor enhancers d. preservatives
4. What is the carbohydrate-rich food that provides energy and heat to the body?
a. body building food c. body regulating food
b. energy giving food d. body nutritional food
5. It is important in helping the body grow, repair cells, and stay healthy.
a. nutrients c. protein
b. nutrition d. vitamins
6. What are the substances that help the body processes to function properly?
a. carbohydrates and minerals c. minerlas and protein
b. carbohydrates and vitamins d. vitamins and minerlas
7. Who developed the basic concepts of nutrition?
a. Bureau of Food and Drugs c. Food and Drug Adminisdtration
b.Department of Agriculture d.United States Department of
Agriculture
8. This requires some cooking techniques, a good knowledge of nutrition, and a
regular budget.
a. food budget c. meal planning
b. food preferences d. special diets
9. It refers to a clear soup, often made from beef, chicken or by boiling meat, bones,
and vegetables.
a. bisque c. consommé
b. bouillon d. stew
10. It means one or more ingredients have been added to provide certaion nutrients
that may or may not be naturally present in food.
a. enriched food c. nutritive food
b. fortified food d. preserved food
11. A computer code which is used as part of a unique pricing and inventory code.
a. CPU b. UCP
b. PUC d. UPC
 12. One of the processes of food preparation that is to remove the outer coating
with a sharp knife as thinly as possible.
a. pare c. saute
b. peel d. stew
13. _________ are responsible for ripening of fruits and also the softening and
deterioration of fish and meat.
a. enzymes c. nutritive value
b. microbial content d. textutre
14. What type of food additives gives the desired aroma of food?
a. flavor enhancers c. food essence
b. food color d. food flavors
15. It is a type of soup that is thick and rich usually consisting of pureed seafood,
sometimes chicken or vegetables, and creams.
a. bisque c. consommé
b. bouillon d. porridge

II. Match column A with column B. Write the letter of the correct answer on the
space provided.
A B
1. Maintains bones teeth, blood vessels, forms collagen a. Riboflavin
which supports body structure.
2. A mineral which our body needs that builds bones b. Thiamin
and teeth.
3. A mineral that helps blood to clot, nerves and muscles c. Ascorbic Acid
to function normally.
4. A vitamin that maintains appetite and helps convert d. Iodine
food to energy.
5. Helps maintain bone and tooth structure. e. Calcium
6. It keeps skin and mucuous membranes healthy and f. Potassium
resistant to infection, and prevents night blindness. g. Flouride
7. Regulates growth and rate of metabolism especially h. Retinol
helps prevent goiter.
8. Regulates acid-base balance, body-water balance and i. Phosphorous
Nerve function.
9. Prevents break down of cells and Vitamins A and D. j. Tocopherol
10. Helps cells to use oxygen, keeps vision clear and skin k. Cobalamin
smooth. l. Sodium

III. Identification. Read the following statements carefully. Choose your answer
from the jumbled words below. Write the letter of your answer on the space
provided.

a. nbdar f. rdeag
b. atkrebsaf g. nuem
c. baissellauoib h. aalds
d. cnurbh i. ousp
e. ntinenoclat fastbreak j. tewra
_______1. It refers to a meal plan.
_______2. It is a quick and easy meal.
_______3. It refers to a kind of fish soup.
_______4. It means a mark of quality.
 _______5. It is the most important food of all.
_______6. It means a product is of best quality.
_______7. It is the first meal eaten at the start of the day.
_______8. It is a combination of breakfast and lunch usually taken at 10:00 to 11:00
am.
_______9.It is a simple meal which consists of coffee and rolls with butter and
preserves.
_______10. It is a combination of different varieties of cooked or fresh fruits and
vegetables.

IV. Classification. Classify the following statements. Write letter T if the sentence
states about malpractices of vendors, L if food is adulterated and write E if
benefits of meal planning.

________1. Preparing meals in advance to save time.

________2. Under weighing fresh fruits, vegetables, and meat.
________3. Putting blood on fish gills to make them appear fresh.
________4. Using less energy in making trips to market and for cooking food.
________5. Food has been processed, packed, or held under unsanitary conditions.
________6. Cooking or trying out new recipes like discovering new food ingredients.
________7. Spraying formalin solution to fish and vegetables to make them firm and look
fresh.
________8. Mixing tough layer chicken meat with broiler chicken meat.
________9. It consists of whole or in part of any filthy, putrid, or decomposed substance,
which is unfit for human consumption.
_______10. It it is in whole or in part the product of a diseased animal which has died
otherwise than by slaughter.

V. Directions (Questionnaires from Health and Nutrition Quiz Bee). Write the
letter of the correct answer on the space provided.

a. Alzheimer’s Disease f. fats k. rickets

b. arthritis g. Ferdinand Marcos l. scurvy
c. beri- beri h. fiber m. steam lightly
d. body mass index i. Hippocrates n. sunlight
e. Bradycardia j. lean body mass o. xerophthalmia
_______1. It measures obesity by considering both weight and height.
_______2. He is referred to as the “Father of Medicine”.
_______3. It is a thiamine-deficiency disease.
_______4. Malunggay fruit /seed is good for what kind of illness?
_______5. Carbohydrates, proteins, minerals, vitamins, water and ____ comprises the right
balance of nutrition.
_______6. It is a disease caused by a deficiency of Vitamin D.
_______7. What disease is caused by a prolonged deficiency of Vitamin C?
_______8. It is a degenative brain disorder that causes a gradual and irreversible decline
in memory and eventually, the ability to care for oneself.
_______9. He is the Philippine president who declared July as a month of nutrition.
_______10. It is the best way to prepare vegetables to retain the most antioxidant activity.
_______11. It is a nutrients needed for a healthy immune system and strong connective
tissue.
_______12. Where does most of your Vitamin D come from?
_______13. It is a medical condition in which the eye fails to produce tears caused by a
deficiency in Vitamin A.
_______14. The slowness of heart rate is referred to as what?
_______15. Which body compartment is directly proportional to basal metabolic rate?

VI. Essay. Explain briefly the following questions. (5 points each).

1. How will you maintain a healthy balanced diet?

2. Why is it important to learn food and nutrition? Justify your answer.