Pretend you are a teacher preparing a quiz for the text I will provide. 
            Each quiz question should follow the format below. 
            Ensure that you carefully recheck the questions and answers for accuracy. 
            The output should be a ready-to-use list of dictionaries for the Python eval function:

            [

                    "question": "WRITE THE QUESTION HERE",
                    "options": ["A) OPTION_1", "B) OPTION_2", "C) OPTION_3", "D) OPTION_4"],
                    "answer": INDEX_OF_CORRECT_ANSWER_IN_OPTIONS_LIST,
                    "explanation": "EXPLAIN WHY THE ANSWER IS CORRECT"

            ]

            Text:
            ounsaturated and 
polyunsaturated fats. 
4. High in Fiber: Fiber promotes digestive health and helps control blood sugar 
levels. 
5. Balanced: A variety of food groups, including fruits, vegetables, lean proteins, 
whole grains, and dairy (or alternatives), are included. 
6. Low in Sodium: They have reduced salt content to support heart health. 
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7. Portion Control: Healthy eating includes appropriate portion sizes to maintain a 
healthy weight. 
8. Minimally Processed: They are closer to their natural state and not heavily 
processed. 
9. Hydration: Healthy foods can include water-rich options like fruits and 
vegetables. 
10. Low in Artificial Additives: They avoid artificial flavors, colors, and 
preservatives. 
Food contamination 
Food contamination happens when something gets into food that shouldn’t be there, 
rendering it unsafe to eat. Contaminated food can have dire consequences for the 
person who eats it, and for the business who sold it. 
There are three types of food contamination: biological, chemical and physical 
contamination. 
 
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Biological contamination 
Biological contamination is when disease-causing bacteria or other harmful 
microorganisms called “pathogens” contaminate food and are consumed; it is a 
common cause of food poisoning and food spoilage.  
Chemical contamination 
Chemical contamination occurs when chemicals get into food. Common sources of 
chemical contamination in a commercial kitchen include: 
▪ Kitchen cleaning agents: Never keep food stored in the same place as cleaning 
chemicals, and always use cleaning products designed especially for kitchen use. 
▪ Unwashed fruits and vegetables: Pesticides and fungicides on fruits and 
vegetables can be harmful if ingested, so it’s important to properly wash all fruits 
and vegetables before preparing them. 
▪ Food containers made from non-food grade plastics: Single-use items like 
plastic containers are not designed to be reused again and again. Always store 
food in containers that are food grade and specially designed for reuse. 
▪ Pest control products: Pest control products are extremely hazardous. Always 
store these products away from food items and never use these products in areas 
where food is being prepared. 
Physical contamination 
Physical contamination happens when physical objects enter food. Common sources 
of physical contamination include: 
▪ Hair: Always wear hair neatly tied back and wear a hairnet if possible. 
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▪ Glass or metal: Cracked or broken crockery and utensils should be thrown 
away, as well as any food that might have come into contact with it. 
▪ Pests: such as mice, rats and cockroaches — leave droppings (urine, saliva, fur, 
faeces) that can contaminate food. Pests themselves can also make their way into 
food. 
▪ Jewellery: It is not recommended to wear jewellery when handling food.  
▪ Fingernails: Always keep nails short and clean to prevent contamination 
Prevention of food contamination 
a. Food and

            Quiz: