AQA GCSE Food Preparation and Nutrition: Revision Guide

Food Safety > Food spoilage and contamination Nutrients Multiple choice challenge Have a go at answering these questions. They are worth one mark each. Answers are on page 145. 1. Protein is needed for: a) Growth b) Repair c) Maintenance of the body d) All of these 2. How many amino acids are essential for children? a) 5 b) 10 c) 9 d) 7 3. Low biological value proteins: a) Contain all the essential amino acids b) Contain no essential amino acids c) Are missing one or more essential amino acids d) Are missing one or more essential fatty acids 4. High biological value proteins are found in: a) Meat, fish, eggs, milk, cheese, soya beans b) Cereals, pulses, nuts, seeds, tofu c) Meat, fish, eggs, milk, gelatine, nuts d) Tofu, tempeh, texture vegetable protein, wheat 5. Saturated fatty acids are found mainly in: a) Lard, ghee, olive oil, butter b) Butter, avocados, olive oil, coconut oil c) Lard, ghee, palm oil, butter d) Lard, ghee, olive oil, suet 6. Visible fats are found in: a) Fried foods, chocolate, cakes, biscuits b) Lard, butter, suet, meat c) Vegetable fat spread, meat, puff pastry, potato chips d) Lard, butter, cakes, meat 7. Fat is stored in the body in: a) Blood cells b) Cartilage c) Adipose tissue d) Muscle tissue 8. Fatty / oily foods provide the body with: a) Vitamin B group b) Vitamin C c) Vitamins A, D, E, K d) Calcium 9. Fatty foods are known as: a) Low energy foods b) Energy light foods c) Energy dense foods d) Energy ‘Lite’ foods 10. Eating too much fat can lead to: a) Osteoporosis b) Coronary heart disease c) Night blindness d) Scurvy 11. The following are all types of sugar: a) Glucose, galactose, fructose b) Glycerine, gluten, collagen c) Lipids, insulin, glycol d) Glucose, maltose, glycerol 12. The following are all monosaccharides: a) Lactose, glucose, galactose b) Glucose, galactose, fructose c) Fructose, maltose, glucose d) Glucose, starch, fructose 13. The following are all complex carbohydrates (polysaccharides): a) Glucose, maltose, starch b) Glucose, fructose, pectin c) Glycerol, glycogen, glucose d) Dietary fibre, starch, pectin 14. Another name for NSP (non-starch polysaccharide) is: a) Dietary fibre b) Cholesterol c) Glycogen d) Lipid 15. Thiamine is used in the body to: a) Strengthen the skeleton b) See in the dark c) Release energy from carbohydrates d) Help the body to absorb iron 16. A deficiency of thiamine results in: a) Pellagra b) Beri-beri c) Anaemia d) Influenza 17. A deficiency of niacin results in: a) Pellagra b) Beri-beri c) Anaemia d) Influenza 18. Vitamin B9 (folate) helps to prevent: a) Scurvy b) Osteoporosis c) Spina bifida d) Beri-beri 19. Ascorbic acid (vitamin C) is needed by the body to: a) Absorb iron, maintain connective tissue, be an antioxidant b) Absorb iron, produce white blood cells, be an antioxidant c) Absorb iron, produce digestive juices, be an antioxidant d) Absorb calcium, maintain connective tissue, produce red blood cells 20. A deficiency of vitamin C leads to: a) Anaemia b) Leaking blood vessels c) Scurvy d) All of these 3224