If you have entered on this page, this probably means that you have completed the quiz in our mini-magazine. How many questions do you think you have answered correctly? Here are the answers!
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1. Which amount of kilo grammes of lost weight per week is the most responsible choice?
A. 1 to 2 kg a week.
B. 3 to 3.5 kg a week.
C. Around 5 kg a week.
It may surprise you, perhaps even disappoint you, but the most responsible choice if you want to lose weight on your own really is but one to two kilos a week. More than that can be bad or even dangerous for your health. The European Health Foundation discourages trying to lose more than two kilos a week without guidance. If you still want to try losing that much weight, we suggest you seek the advice of a doctor or dietician. We also advise you to only try losing weight when you have a proven overweight.
2. Which fats are healthiest for us?
A. Trans fats.
B. Unsaturated fats.
C. Saturated fats.
Unsaturated fats are the healthiest for us; they have a favorable effect on the health and help to protect us against cardiovascular disease. They increase the good cholesterol and lower the bad cholesterol. Unsaturated fats are often found in liquid products, such as for instance olive oil.
Saturated fats are bad for us. These fats increase the bad cholesterol and thus also the risk of heart and vascular disease. You’ll find these fats for example in hard packets of margarine and cooking butter.
So how can you remember the difference?
Here is a mnemonic to help you: Unsaturated fat begins with the ‘U’ of Usable, saturated fat begins with the ‘S’ of Strenuous.
Trans fats are the worst for our health. They contribute not only to the bad cholesterol, they also lower the good cholesterol, which increases the chance of cardiovascular disease even more than saturated fats. Although trans fats can naturally be found in products like milk, cheese and meat, it is still wise to be careful with industrially manufactured products, such as potato chips, frozen French fries and fast food.
3. What is the best temperature to keep your refrigerator set at?
A. 2 °C.
C. 7 °C.
The answer is B. At a correct refrigerator temperature, between 3 and 4 °C, salmonella bacteria don’t die (they only die when heated) but they also stop multiplying.
At 4 °C listeria bacteria multiply half as fast as they would at 7 °C. Hence the advice to set the refrigerator at a temperature between 3 and 4 °C in.
Avoid setting your refrigerator at a temperature that is too cold. At lower temperatures your food can freeze. Moreover you’ll waste unnecessary energy, because the refrigerator has to work harder.
4. Which of these enumerations do not form one single food group?
A. Bread, potatoes, rice, macaroni and legumes.
B. Vegetables, fruits, mushrooms, nuts and seeds.
C. Margarine, low-fat spreads and oil.
Don’t let this question fool you; answer B is the only correct answer. The food groups are put together on basis of their nutritional value. Even though it may appear as though legumes and potatoes belong in the vegetables & fruit group, this is actually not the case. In regard to nutritional value they belong with bread, rice and macaroni; the cereal products.
Fruits and vegetables together form a separate food group. Mushrooms can be considered as part of the fruits and vegetables group, but nuts and seeds are more at home in the cereal products group.
Margarine, low-fat spreads and oil together form the group of fats used for the preparation of food. These are, provided you use them wisely, a valuable, nutritious and essential part of your daily diet.
5. If we are talking about the process of burning fats, which term applies best?
The correct answer is answer B.
The metabolism is responsible for a number of important bodily processes in regard to gaining and losing weight, in other words called catabolism and anabolism.
Catabolism is the breaking down into smaller pieces of organic substances, by which energy is released. The burning of fat therefore falls within the category of catabolism. Anabolism is the opposite process of building parts of the body, muscles and fat.