2. Hosted by Ms. Kumpula

3. 100 200 400 300 400 Canada’s Food Guide Kitchen Safety Accidents Food Nutrients 300 200 400 200 100 500 100

4. Row 1, Col 1 Vegetables & Fruit, Grain, Milk & Alternatives, Meat & Alternatives Name the four food groups listed in Canada’s Food Guide?

5. 1,2 Wash your hands with soap! First thing to do before cooking or eating is?

6. 1,3 Close windows and turn off ovens/stoves if on In case of a school fire what two things need to be completed prior to leaving?

7. 1,4 Apple, bananas, oranges all have skin or peel to protect them. Give an examples of how nature have its own way to preserve some food.

8. 2,1 One slice of bread per serving - 2 servings in a sandwich A sandwich with whole wheat bread will have this many grain servings?

9. 2,2 Lift the lid so that it is tilted or pointed away from you. When you lift the lid of a pan on the stove you should open it in what direction?

10. 2,3 Baking Soda, salt, lid, fire extinguisher, fire blanket What do you put on a grease fire to put it out?

11. 2,4 What are the six major nutrients? Protein, Carbohydrate, Minerals, Vitamins, Fats, Water or Fibre

12. 3,1 In order to accommodate vegetarians and people with allergies. Why does the food guide include “alternatives” to the meat and milk sections?

13. 3,2 Use Oven mitts, never use a towel When removing hot items from the oven it is important to use what? What should you never use?

14. 3,3 Run burn under cold water immediately, then put on ice or frozen peas. Never put grease on a burn. If you get burned what do you put on it? What do you never put on a burn?

15. 3,4 Saturated fat What type of fat is solid at room temperature?

16. 4,1 To include amounts for people at different ages and to take into account differences in male and females. Why is the there a spectrum of food guide servings listed?

17. 4,2 Illness (headaches, cramps, diarrhea) Bacteria from spoiled food can cause?

18. 4,3 Ask if they can speak, Reassure them, Tell the teacher immediately. If a person is choking what do you do?

19. 4,4 Water-soluble and Fat-soluble Vitamins are split into two categories, what are they?

20. 5,1 Two servings per week. They limit recommended exposure due to mercury in some types of fish. How many servings of fish does Canada’s Food Guide recommend?

21. 5,2 Botulism Bulging cans are signs of what bacterial infection?

22. 5,3 No, bleach and ammonia can not be mixed together or they will create a lethal chlorine gas. Can you can mix household cleaners together if dirt is hard to remove? Why or Why not?

23. 5,4 Amino Acids There are 22 different types of these. They are the building blocks of protein. What are they called?