2. Before the quiz…… 4 students in a group Take out a recycled paper for writing the answers. Put the names of the group members You have 45 seconds to read MC questions and 30 seconds to read the True or False question.

3. 1. What is a serving of fruit? A. One (medium sized fruit; e.g. apple) C. Three (small piece fruit; e.g. kiwi) B. One (big piece fruit; e.g. banana) D. Half (medium; e.g. orange)

4. 2. What is a low carbon diet? A. A diet with low fat and salt content C. A vegetarian diet. B. A diet which minimizes greenhouse gas emission released from food D. A diet including the right type and amount of nutrients.

5. 3. Which of the following is included in a low carbon meal? A. Luncheon meat. C. Local seasonal vegetable B. Imported organic fruit D. Distilled water

6. 4.Why should we avoid food that contains chemicals? A. Tastes bad C. Not organic products B. Does not have benefits on human being and our planet D. None of the above

7. 5.Why should we reduce packaging for food? A. Not environmentally-friendly C. Toxic chemicals may be released to the food B. Food will turn bad easily D. None of the above

8. 6.Which of the following condiments( )is not recommended for cooking? A. Mint C. Cinnamon B. Lemongrass D. Soy sauce *Challenging Question: 2 marks for this question!

9. 7.Green Diet refers to a diet with more vegetables than meat.

10. 8.We should not eat food which is produced locally because more carbon dioxide is emitted during transport of local food than imported food.

11. To create least or no carbon impact on the environment. To reduce the total carbon emission To convert carbon dioxide into oxygen To promote the use of carbon 9. What is the objective of having Carbon Neutral Event? *Challenging Question: 2 marks for this question!

12. 82% 25% 18% 4% 10. What percentage of the world's greenhouse gases are produced by livestock operations?

13. 15% 55% 75% 95% 11. Why do we need to consider choosing compact fluorescent lamps when buying new lightings? …less energy is used than standard bulbs for the same amount of illumination

14. 12. What is the main objective of keeping light fixtures and lamps clean? To be environmentally-friendly To maximise their efficiency To develop a good habit To clean the dust

15. 13. Using energy efficient electrical devices cannot save energy.

16. 14. Saving water helps reduce carbon emission.

17. 15. Increasing water pressure to the highest practical level can help save water.

18. 16. What is the minimum no. of times of chewing food suggested by Dr Chau? 25 times100 times 15 times 2 times

19. 17. When should we stop eating? Before 7.30pm Before 6.30pm Before 5.30pm After 8.30pm

20. 18. Which of the following has not been recommended to eat raw by Dr Chau? CornCarrot BeefCashew( )

21. 19. Which of the following is not recommended by Dr Chau? Drink hot water Eat seasonal produce Eat leisurelyEat quietly

22. 20. Which of the following is appropriate? Eat when we are sick Eat simple Eat salty food Eat sweet food

23. Bonus Question: 3 marks for this question!! List 3 ways to a green diet! ( Answer can be found on the board of the Health Education Team. )

26. 1. How much is a serving of fruit? A. One (medium sized fruit; e.g. apple) A serving of fruit is: Two (small piece fruit; e.g. plum) Half (big piece fruit; e.g. grapefruit)

27. 2. What is a low carbon diet? B. A diet which minimizes greenhouse gas emission released from food

28. 3. Which of the following is included in a low carbon meal? C. Local seasonal vegetable

29. 4.Why shouldnt we eat food containing chemicals? B. No benefits to human and earth Many of these additives (chemicals), such as hydrogenated oils, can cause health problems. Therefore, we should use organic products.

30. 5.Why should we reduce packaging for food? C. Toxic chemicals may be released to the food For example, chlorine and dioxin are two chemical compounds that are released in the manufacture of many packaging materials.

31. 6.Which of the condiment is not recommended when cooking? D. Soy sauce Lemongrass, mint, fennel, and natural spices like cinnamon, sesame, organic soy sauce are recommended when cooking *Challenging Question: 2 marks for this question!

32. 7.Green Diet is eating more vegetables than meat. True Meat not only has less benefits to human only, but also a waste of resources. It causes serious pollution and unnecessary cruelty to animals.

33. 8.We shouldnt eat local food because compared to food transported from other countries, local food produces more carbon dioxide when being transported. False Eating local food supports local farms and saves the energy that would be used to refrigerate and transport food for many miles.

34. 9.What is the objective of Carbon Neutral Event? A. Create the least possible carbon impact on the environment. *Challenging Question: 2 marks for this question!

35. 10. What percentage of the world's greenhouse gases are produced by livestock operations? C. 18%

36. 11.Why do we need to consider choosing compact fluorescent lamps when buying new lighting? C. They use 75% less energy than standard bulbs for the same amount of illumination

37. 12.What is the main objective of keeping light fixtures and lamps clean? B. Maximize their efficiency

38. 13.Using energy efficient electrical devices cannot save energy. False Using energy efficient electrical equipment can save energy.

39. 14.Saving water is one of the carbon reduction tips. True

40. 15.Increasing water pressure to the highest practical level can save water. False Increasing water pressure to the highest practical level cannot save water.

41. 16. What is the minimum no. of times for chewing food as suggested by Dr Chau?

42. 17. When should we stop eating?

43. 18. Which of the following has not been not recommended to eat raw by Dr Chau?

44. 19. Which of the following is not recommended by Dr Chau?

45. 20. Which of the following is appropriate?

46. Bonus Question: List 3 ways to a green diet (Any 3 of the following) Step 1: Eating Organically Produced Food Step 2 and 3: Eating Local, Seasonal Food Step 4: Eating a Variety of Food Step 5: Eating Low on the Food Chain Step 6: Eating Whole Foods with Adequate Fiber Step 7: Avoiding Processed Food Step 8: Reducing Packaging for Public Health and the Environment

47. Marks Calculation Section 1 : Q01-5,7-8 @1 Q6@2 Section 2 : Q10-15 @1 Q9@2 Section 3 : Q16-20 @1 Bonus : 3 Marks Total : ____ / 22+3 -If you get 22-25 marks, Congratulations! -If you get 18-21 marks, Well done! -If you get 0-17 marks, Work hard! Lets strive for a better world together. Every one can help!