WELL Living: Rethinking Breakfast, Lunch and Dinner

To receive credit towards the 2021-22 Healthy Actions Medical Plan, please complete this survey! At the end of the survey, you will be redirected to redeem your certificate of completion.

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* 1. First Name

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* 2. Last Name

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* 3. Date of Completed Training

Date / Time

Date

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* 4. Employee ID Payroll Number

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* 5. Harris County Department

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* 6. E-mail Address

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* 7. Birth Month

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* 8. Birth Day

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* 9. Eating 3 meals a day can:

Optimize your metabolism

Enhance your ability to concentrate

Promote weight maintenance

All of the above

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* 10. TRUE or FALSE: Eating breakfast is associated with a decreased risk of heart attacks.

True

False

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* 11. Breakfast-Skippers are more likely to (select all that apply):

Be overweight

Have diabetes, heart disease and high cholesterol

Not get recommended amounts of nutrients

Exercise regularly

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* 12. When balancing your plate, half of your plate should be made up of:

Whole grains

Protein

Dairy

Fruits and Vegetables

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* 13. Which is an example of a balanced breakfast option:

Scrambled eggs, 1 slice of whole grain toast, sliced mushrooms and spinach, feta cheese and a pear

Cereal, 1 cup reduced fat milk, fruit, fruit juice

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* 14. Which is NOT an example of a protein-rich food:

Chicken

Fish

Orange

Beans

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* 15. TRUE or FALSE: Frozen entrees are often high in sodium.

True

False

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* 16. Which is an example of a healthier alternative for dessert:

Ice-cream

Slice of cake

Small piece of dark chocolate

Doughnut

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* 17. Which is NOT a strategy for decreasing portion sizes when eating from restaurants:

Split a meal with another person

Don’t wait until your plate is clean to stop eating, listen to your body

Place ½ your food in a box/Tupperware before you start eating

Fill up on bread or chips before your entrée arrives

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* 18. TRUE or FALSE: Foods that are broiled, poached, grilled, baked or steamed tend to be lower in fat than foods that are fried, breaded, or come with sauces.

True

False