[For Seniors] Fun Food Trivia Quizzes You'll Want to Share
When chatting with older adults, food often comes up as a topic, doesn’t it? Food is one of the subjects that both seniors and staff find easy to talk about.
So this time, we’d like to introduce some trivia quizzes about food.
Food-related topics that naturally expand conversations with seniors can also be used to facilitate communication.
You can use them as everyday conversation starters or as material for recreational activities.
Enjoy these food trivia quizzes we’ve gathered for you.
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[For Seniors] Fun Food Trivia Quizzes You'll Want to Share (31–40)
Ohagi and botamochi are the same food, but which one is made in autumn?
Botamochi and ohagi are traditional Japanese sweets made by lightly pounding a mix of glutinous and non-glutinous rice into balls and wrapping them in sweet red bean paste.
The contents are the same, but which one is eaten in autumn? The answer is ohagi.
There are various theories, but the common one is that the names come from flowers that bloom in each season: the one eaten during the autumn equinoctial week (Higan) is called ohagi, after the autumn flower hagi (bush clover), and the one eaten during the spring Higan is called botamochi, after the spring flower botan (peony).
Incidentally, there are also seasonal names: “yofune” for summer and “kitamado” for winter.
There’s something that the autumn delicacy “sanma” (Pacific saury) doesn’t have. What is that something?
Autumn is also the season for Pacific saury, isn’t it? Just thinking about whether to grill it with salt or have it as sushi is exciting.
Here’s a little quiz: “There’s something that saury don’t have—what is it?” The hint is that it’s a body part.
Think it over.
The answer is “a stomach.” Saury don’t have a stomach, which means their waste is expelled quickly.
For that reason, saury can be grilled whole and eaten with the innards.
By the way, fish without a stomach are called agastric fish.
Is salmon a white-fleshed fish or a red-fleshed fish?
- egg white
- lean meat
See the answer
egg white
Because fish with red flesh are called akami (red meat) and those with white flesh are shiromi (white meat), many people will of course answer “red meat!” for salmon based on its appearance—making it a bit of a trick question. Salmon’s lateral muscles are actually composed of white muscle, and when they are fry their flesh is white, but it becomes redder as they grow. They contain astaxanthin—the same pigment found in shrimp and crabs—which makes them look red.
What is the vegetable that has the least nutritional value, as certified by Guinness?
When you think of vegetables, you usually picture them as sources of nutrition, so it’s a shock to hear that there’s a vegetable said to be so low in nutrients it was recognized by Guinness.
The idea isn’t that it lacks nutrients entirely, but that its calories are extremely low.
If you consider what vegetables are made of, you might get closer to the answer.
The answer is “cucumber.” Since it’s composed of about 95% water, it’s low in calories, which led to its reputation as a “vegetable with no nutrients.” In reality, it does contain potassium, dietary fiber, vitamins, and more, so it’s a good idea to learn cooking methods that can boost its nutritional value.
These days, “ganmodoki” is made with tofu, but in the past a different ingredient was used. What ingredient was it?
When you hear “ganmodoki,” most people only think of tofu, but what on earth was it originally made from? Here are some hints: it’s a food that’s still commonly eaten today, it’s made from a processed tuber, and it’s often used as a prop for test-of-courage events.
The answer is konnyaku (konjac)! It was originally eaten as part of shojin ryori (Buddhist vegetarian cuisine), and through adding various ingredients and experimenting with seasonings, it eventually evolved into the tofu-based ganmodoki we know today.
[For Seniors] Fun Food Trivia Quiz Collection You’ll Want to Share (41–50)
Which has higher nutritional value, fresh daikon or dried daikon (kiriboshi daikon)?
Kiriboshi daikon may seem like a simple processed food—basically just dried daikon—but the ways you use it in cooking are quite different from fresh daikon, right? So which one is more nutritious: kiriboshi daikon or fresh daikon? The key point is that it’s dried.
If you think about how the drying process changes its state, you might arrive at the answer.
The answer is “kiriboshi daikon.” By drying it, the water is removed and the nutrients become concentrated, so even the same amount ends up being more nutritious.
Knowing that drying also increases umami might make you even more eager to try using it.
What foods are expected to be effective for cancerous eye strain?
Blueberries are a food that may help relieve eye strain.
Eye strain occurs when the muscles around the eyes become tense.
Blueberries are rich in a pigment called anthocyanin, which supports eye movement.
The eyes contain a pigment called rhodopsin that is necessary for capturing light; when the eyes are overused, the resynthesis of rhodopsin can’t keep up, leading to eye fatigue.
The anthocyanins in blueberries help promote the resynthesis of rhodopsin and can alleviate eye fatigue.
