April Fool's Quiz

Don’t let food myths and misinformation fool you this April! Use the following quiz to increase your nutrition knowledge to sort out food fact from food fiction. These nutritional facts can keep you well informed to reduce the risk of cancer, heart disease and other chronic diseases.1.  Certain diets and supplements detoxify your body.___ True or ___ False?2.  You should not decrease your fruit and vegetable intake to avoid pesticides.___ True or ___ False?3.  Taking a phytochemical supplement is a good substitute for not eating fruits and vegetables.  ___ True or ___ False?4.  Healthy omega-3 fatty acids are only found in animal sources such as salmon, mackerel and sardines.___ True or ___ False?5.  Eating spinach is good for your eyes and may decrease blindness as you age.___ True or ___ False?6.  Ginger helps relieve nausea from motion sickness.  ___ True or ___ False?7.  Irradiation of food is unsafe and may cause cancer.  ___ True or ___ False?8. Nuts should be avoided as part of a healthy diet.  ___ True or ___ False?9.  Drinking tea is a good substitute for drinking coffee and colas.___ True or ___ False?Answers:1.  False - There is no scientific evidence that any diet, or supplement can detoxify the body. The liver and kidneys function as the body’s detoxification system.2.  True - According to the Center for Disease Control, the health benefits of eating fruits and vegetables far out weigh the risks of pesticides. Eat a variety of fruits and vegetables to keep exposure to a single chemical minimal and rinse produce in cold water prior to eating.3.  False - Isolated phytochemical supplements cannot take the place of eating a variety of fruits, vegetables and whole grains. It is impossible to get all the disease-fighting phytochemicals, antioxidants, and dietary fiber found in food sources, in a pill.4.  False - Plant sources of omega-3-fatty acids include flaxseeds, walnuts, olive, canola and soybean oils, green leafy vegetables and tofu.5.  True - Spinach contains lutein and zeaxanthin, antioxidants that can reduce the risk of macular degeneration (a cause of aging blindness) nearly in half.6.  True - The herb ginger helps alleviate nausea associated with motion sickness, pregnancy and cancer treatments.  Since it’s beneficial effect result from local action on the stomach, ginger works as a digestive aid as well.7.  False - Food irradiation is a safe method to reduce the risk of foodborne illness (bacteria, parasites, yeasts and molds), while increasing the quality and extending the shelf life of food.8.  False - Nuts are a good source of monounsaturated fats, folic acid, antioxidants (vitamin E and selenium) and minerals, which can contribute to a reduced risk for heart disease and other diseases.  Being high in fat, nuts should be consumed in moderation.9. True - Green and black tea contain polyphenols, powerful antioxidants that ward off cancer, heart disease, and rheumatoid arthritis.By Sandy Hernandez, MS, RD.Ten Signs of “Junk Science”1.  Recommendations that promise a quick fix2.  Dire warnings of danger from a single product or regimen3.  Claims that sound too good to be true4.  Simplistic conclusions drawn from a complex study5.  Recommendations based on a single study6.  Dramatic statements that are refuted by reputable scientific organizations7.  Lists of  “good” and “bad” foods8.  Recommendations made to help sell a product9.  Recommendations based on studies published without peer review10.  Recommendations from studies that ignore differences among individuals or groupsSource: Food and Nutrition Alliance (FANSA), September, 1995S.H.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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