Section A — Coach Food — Your Body, Your Food
This section covers Chapter 2, Lessons 2.1 through 2.4.
Part A — Vocabulary (20 points, 2 points each)
Select the best answer for each question.
1. Calorie density is best defined as:
A) The number of vitamins in a food B) The calories per unit weight or volume of a food (such as calories per gram or per 100 g) C) The temperature of a food D) How fast you eat the food
2. A macronutrient is:
A) A vitamin B) One of the three energy-providing types of food your body needs in large amounts: protein, carbohydrate, fat C) A type of mineral D) An artificial flavoring
3. A gram (g) is:
A) A unit of length B) A small unit of mass; food labels use grams to report nutrient amounts C) A unit of energy D) A type of vitamin
4. Calories per gram for protein, carbohydrate, and fat (in order) are:
A) 9, 4, 4 B) 4, 4, 9 C) 4, 9, 4 D) All three are 7
5. A serving size on a Nutrition Facts label is:
A) The whole package B) A measured amount of food the label's numbers refer to — actual portions eaten may be much bigger or smaller C) Always the same as one bite D) A government requirement that everyone must eat exactly
6. A whole food is:
A) A food close to the form it comes from in nature B) Any food in a package C) Always an organic food D) A food with the most calories
7. Nutrient density describes:
A) How heavy a food is B) How much of important nutrients (protein, vitamins, minerals, fiber) a food carries per calorie C) The price of a food D) Whether a food has a label
8. Fiber is:
A) A type of fat B) A kind of carbohydrate the body cannot fully digest, found in plants — supports gut health and helps slow blood sugar rises C) A vitamin D) A type of meat
9. A processed food is:
A) Any food that has been touched by a human B) A food that has been changed from its original form (often by adding sugar, salt, fat, preservatives, or being broken down and recombined) C) Only foods sold at restaurants D) Only fruits
10. Multiplication on a food label matters because:
A) Math is a tradition B) Labels list one serving, but real portions are often more than one serving — multiplying tells you the real numbers C) Companies want you to do extra math D) Multiplication has no role
Part B — Concept Comprehension (20 points, 2 points each)
Select the best answer for each question.
11. If a meal has 30 g of carbohydrate, 10 g of protein, and 5 g of fat, the total calorie count is:
A) 45 calories B) 205 calories (30×4 + 10×4 + 5×9) C) 1,000 calories D) 100 calories
12. Two foods at the same weight can have very different calorie counts because:
A) Calorie counts are random B) Different foods have different mixes of protein, carbohydrate, fat, water, and fiber, which produce different calorie densities C) Weight has nothing to do with calories D) Only fat has calories
13. A serving label says "150 calories per serving" and the package contains "2.5 servings." If you eat the whole package, you consume:
A) 150 calories B) 60 calories C) 375 calories (150 × 2.5) D) 2,500 calories
14. Compared to a candy bar with 200 calories, an apple with 100 calories generally provides:
A) Less of everything B) Different things — fewer calories but also fiber, vitamins, and water, with a slower effect on blood sugar C) Exactly the same nutrition D) More calories overall
15. Foods with high calorie density but low nutrient density are often:
A) Whole fruits and vegetables B) Processed snacks heavy in refined oils, sugar, and salt C) Plain water D) Lean meats
16. Fiber-rich whole-plant foods help with blood sugar because:
A) They convert into other vitamins B) Fiber slows digestion of carbohydrates, which produces a slower, smaller rise in blood sugar than refined carbs C) They contain no carbohydrate at all D) Fiber is sweet
17. When you compare two meals, you should look at:
A) Only the calorie count B) Calories, macronutrients, water content, fiber, and whether the food is whole or processed C) Only the price D) Only the package design
18. A growing middle schooler's energy needs:
A) Are the same every day B) Vary by activity level, body size, and growth — and tend to be higher than an inactive adult's C) Are always lower than an adult's D) Are zero on weekends
19. Comparing yourself to friends' eating patterns is not a reliable strategy because:
A) Friends are not friendly B) Different bodies, growth stages, and activity levels need different amounts of food and different choices C) Friends always eat too little D) Comparison is the only way to know
20. Coach Food at Grade 7 is teaching:
A) That food is something to fear B) That calorie and nutrient math are life skills — the same way fractions are math skills — used for understanding, not for policing yourself C) That you should always eat the lowest-calorie option D) That fat is bad
Part C — Application (30 points, 6 points each)
Write 2-4 complete sentences for each question. Show your reasoning.
21. A meal contains 60 g of carbohydrate, 25 g of protein, and 15 g of fat. Calculate the total calories. Show your math (use 4 cal/g for protein and carb, 9 cal/g for fat).
22. A box of crackers says "120 calories per serving" with "3 servings per container." Your friend eats the whole box. How many calories is that? How is this an example of why label multiplication matters?
23. Two snacks have the same calorie count: a small bag of chips and one large apple. Using nutrient density, explain how these two snacks are different in what they bring to the body beyond calories.
24. Explain in your own words why fiber in whole foods affects how your body handles carbohydrates compared to refined sugary foods.
25. A classmate is upset because they ate "way more calories than my friend" at lunch. Using language from the chapter about individual needs (growth, activity, body size), explain why comparing your meal directly to a friend's is not a useful or accurate way to think about food.
Continue to Section B — Coach Brain.