AQA GCSE Food Preparation and Nutrition: Revision Guide

Food Safety > Food spoilage and contamination Nutrients 33. The name of the de ciency disease in adults caused by not enough vitamin D? (1 mark) 34. The name of the de ciency disease caused by not enough vitamin A? (1 mark) 35. The name of the de ciency disease caused by not enough vitamin B1? (1 mark) 36. The name of the de ciency disease caused by not enough vitamin B12? (1 mark) 37. The function of vitamin K in the body? (1 mark) 38. The name of the de ciency disease caused by not enough iron? (1 mark) 39. Five reasons why the body needs water? (5 marks) 40. Three symptoms of being dehydrated? (3 marks) Stretch and challenge questions 1. In the UK, Public Health England have recommended that the price of high-sugar products, such as soft drinks, should be increased by adding a sugar tax to them. (Ref: Public Health England, October 2015: Sugar Reduction – The evidence for action www.gov.uk/government/uploads/system/uploads/attachment_data/file/470179/Sugar_ reduction_The_evidence_for_action.pdf ) Analyse why this recommendation has been made, and explain what it is hoped will be achieved by the introduction of the sugar tax. (8 marks) 2. In major sporting competitions such as the Olympic Games and World Athletics Championships, dietitians and nutritionists are involved to ensure that team members follow a dietary programme suited to their particular needs during training and events. a) Analyse and explain the nutritional needs of track athletes who run in events such as the 100m and 200m sprint, hurdles, 4×100m relay, and 5,000 and 10,000 metres races. (5 marks) b) Plan a two-course lunch for a track athlete and evaluate how it would help them to maintain their fitness. (4 marks) c) Explain why hydration is particularly important for these athletes. (3 marks) 3. Analyse and explain the reasons for the following practices in food preparation and cooking, giving examples in your answers: a) Choosing and buying vegetables and fruits that are as fresh as possible and not damaged or bruised. (2 marks) b) Peeling, chopping, grating and slicing vegetables and fruits as close as possible to the time that they are cooked or served. (2 marks) c) Boiling green vegetables in the minimum amount of water for the minimum amount of time. (2 marks) d) Steaming green vegetables instead of boiling them. (2 marks) 3226