wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

KS4 Revision - Section A: Nutrition - Topics 1 -3

Total questions: 40

Worksheet time: 24mins

Name
Class
Date
1.

What are the functions of protein in the body?

a)

Growth, repair, maintenance and energy

b)

Helps the body get rid of waste

c)

Reduce cholesterol

d)

Protecting organs

2.

What is a High Biological Value (HBV) Protein?

a)

Proteins that contain all the essential amino acids

b)

Proteins that are missing one or more essential amino acid

3.

What is a Low Biological Value (LBV) protein?

a)

Proteins that contain all the essential amino acids

b)

Proteins that are missing one or more essential amino acid

4.

What are the functions of fat in the body? ( Select three answers)

a)

To add bulk to the diet

b)

To provide energy

c)

To protect organs

d)

To provide vitamins A, D, E & K

e)

To control body processes

5.

select two types of sugar naturally found in foods

a)

Fructose

b)

Lactose

c)

Brown sugar

d)

White sugar

6.

Identify two good source of dietary fibre/Non Starch Polysaccharides?

a)

Rice

b)

Brown rice

c)

Fruit and vegetables

d)

Cooked pasta

7.

Identify two water soluble vitamins

a)

vitamin A

b)

vitamin C

c)

vitamin E

d)

B group vitamins

8.

which of the following are the fat soluble vitamins

a)

vitamins A, D, E & K

b)

vitamins A, B, C & D

c)

B group vitamins

d)

vitamins C & E

9.

Select three functions of vitamin C

a)

To help absorb iron

b)

Helps wounds and healing and calcium absorption

c)

Formation of connective tissue

d)

Helps prevent blindness

10.

Select two functions of calcium

a)

strong bones & teeth

b)

for insulation

c)

for growth and repair

d)

helps blood clot

11.

How much fluid should you aim to have per day?

a)

1-3 glasses

b)

4-6 glasses

c)

6-8 glasses

d)

As much as you can

12.

Select three functions of water in the body

a)

controls body temperature

b)

stops skin from drying out

c)

helps get rid of waste products

d)

stops infection

13.

Select two functions of fibre

a)

Makes you feel full

b)

Prevents constipation

c)

Provide energy

d)

Protect organs

14.

how many fruit and vegetable should you eat per day?

a)

7

b)

2

c)

5

d)

10

15.

Adults should have no more than _____g's of salt per day..

a)

5

b)

6

c)

8

d)

10

16.

What does DRV stand for?

a)

Daily Required Variety

b)

Dietary Reference Value(s)

c)

Daily Reference Value(s)

17.

"Free Sugars" are ...

a)

Added to foods and drink by manufacturers

b)

Added by Cooks or consumers

c)

Naturally found in foods such as honey, syrups and fruit juice

d)

All the above

18.

Diets high in sugar can lead two which type of Diabeties

a)

Type 1 Diabetes

b)

Type 2 Diabetes

19.

During Pregnancy, which vitamin helps to reduce the risk of spina bifida

a)

Folic Acid

b)

Vitamin C

c)

Vitamin D

20.

In energy balance 'BMR' stands for ...

a)

Basil metabolic rate

b)

Base metabolism rate

c)

Basal metabolic rate

21.

In energy balance 'PAL' stands for...

a)

Physical activity lever

b)

Physical activity level

c)

Prime activity level

22.

Which of the following is not one of the 8 tips for healthy eating?

a)

Base your meals on starchy foods

b)

Eat more fish "at least two portions - one should be oily"

c)

Cut down on saturated fat

d)

Eat more eggs for protein

e)

Don't skip breakfast

23.

Give two reasons why it is important to reduce the amount of saturated fat

a)

Saturated fats Increase the risk of High Blood Cholesterol

b)

Saturated fats Increase the risk of Obesity

c)

Saturated fats Increase risk of tooth decay

d)

Saturated fats Lower blood cholesterol

e)

Saturated fats are a source of essential fatty acids

24.

Type 1 diabetes is usually diagnosed in children and is caused by the pancreas not producing enough insulin and is not often associated with poor diet.

a)

True

b)

False

25.

Which two groups of people require more iron in their diet?

a)

Pregnant women

b)

Teenage girls

c)

Babies

d)

Elderly

26.

Give two examples of foods which are high in iron

a)

Liver

b)

Red meat

c)

Oily fish

d)

Cereals

27.

Anemia is caused by a lack of ...

a)

Protein

b)

Iron

c)

Calcium

d)

Fiber

28.

Diverticulitis is associated with a diet lacking in which nutrient..?

a)

Carbohydrates

b)

Fibre

c)

Iron

d)

Fat

29.

Select 3 common food which people are often allergic to...

a)

Eggs

b)

Peanuts

c)

Seafood/shellfish

d)

Rice

e)

Corn

30.

symptoms including difficulty breathing and the need for an injection of adrenalin are often associated with...

a)

An allergy to foods

b)

An anaphylactic reaction to foods

31.

Name the protein coeliac sufferers should avoid...

a)

Gluten

b)

Starch

c)

LBV

32.

Which part of the body does coeliac disease affect

a)

Lining of intestines

b)

Bowel

c)

Kidney

d)

Heart

33.

Give three examples of foods a coeliac sufferer can eat..?

a)

Bread

b)

Pasta

c)

Rice

d)

Corn starch

e)

Potato

34.

Name the sugar in cow's milk people can be intolerant to

a)

Fuctose

b)

Glucose

c)

Maltose

d)

Lactose

35.

Which of the following are considered healthier cooking methods? (select 4)

a)

Steaming

b)

Shallow Frying

c)

Baking

d)

Grilling

e)

Air Frying

36.

Select the 4 main reasons to modifying a recipe for health

a)

To lower the sugar

b)

To lower the Fat

c)

To lower the Salt

d)

To Increase the Fibre

e)

To increase the flavour

37.

Select three foods which are nearly always high in salt

a)

Bacon, ham and smoked meats

b)

Pickles

c)

gravies, stock cubes and yeast extracts

d)

Herbs

e)

Potatoes

38.

To increase the fibre in a recipe, I should.... ?

a)

Incorporate more fruit and vegetables

b)

Substitute all or half and half wholemeal four for white flour

c)

Choose breakfast cereals which are wholegrain

d)

Use wholegrain products such as brown bread and pasta

e)

All of the above

39.

two examples of how to reduce sugar in a recipe

a)

Use dried/fresh fruit

b)

Reduce the quantity

c)

Use brown sugar

40.

select the 3 least healthy cooking methods

a)

Roasting

b)

Shallowing Frying

c)

Deep Frying

d)

Grilling

e)

Poaching

Similar Resources on Wayground

CJ 3 - Q1 - CFA #3

40 questions

CJ 3 - Q1 - CFA #3

quiz

Worksheet

•

9th - 12th Grade

Mrs. Jackson's Mid-Term Study Guide 2021-2022

35 questions

Mrs. Jackson's Mid-Term Study Guide 2021-2022

quiz

Worksheet

•

9th - 10th Grade

Economics in Africa

40 questions

Economics in Africa

quiz

Worksheet

•

9th Grade - University

EMR Airway Management

35 questions

EMR Airway Management

quiz

Worksheet

•

9th - 12th Grade

Word Domain 1 Quiz 2

35 questions

Word Domain 1 Quiz 2

quiz

Worksheet

•

9th - 12th Grade

Prostart Exam Year 1 Per 5

45 questions

Prostart Exam Year 1 Per 5

quiz

Worksheet

•

10th Grade

The Greatest Showman (2017)

42 questions

The Greatest Showman (2017)

quiz

Worksheet

•

9th - 12th Grade

AP Unit 5/Gen. Psychology Ch. 5 States of Consciousness

43 questions

AP Unit 5/Gen. Psychology Ch. 5 States of Consciousness

quiz

Worksheet

•

11th Grade