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2015 Past paper (Multiple choice) Food and nutrition (Caribbean)

Total questions: 59

Worksheet time: 32mins

Name
Class
Date
1.

The term ‘diet’ refers to

a)

controlled intake of food to reduce weight

b)

the food a person eats each day

c)

the meal eaten at any one sitting

2.

Which of the following factors influence dietary choices in the Caribbean? I. Religious beliefs II. Availability of foods III. Cultural considerations

a)

I and II only

b)

I and III only

c)

II and III only

d)

I, II and III

3.

Which of the following organizations are involved in food and nutrition activities within the Caribbean region? I. Pan American Health Organization (PAHO) II. World Health Organization (WHO) III. Organization of American States (OAS)

a)

I and II only

b)

I and III only

c)

II and III only

d)

I, II and III

4.

Which of the following nutrients are closely linked to the growth spurt in adolescents?

a)

Iron and protein

b)

Carbohydrates and protein

c)

Fat and carbohydrates

d)

Vitamins and minerals

5.

Which of the following nutrients contain the HIGHEST amount of energy?

a)

Fats

b)

Sugars

c)

Starches

d)

Proteins

6.

Type I diabetes is caused by

a)

a high intake of fat

b)

a high consumption of sugar

c)

the body’s inability to manufacture glycogen

d)

failure of the pancreas to produce insulin

7.

Which of the following are NOT micronutrients?

a)

Iron and vitamin C

b)

Thiamine and vitamin B12

c)

Carbohydrate and protein

d)

Calcium and phosphorus

8.

Which of the following substances inhibits the absorption of iron? I. Oxalic acid II. Caffeine III. Tannin

a)

I only

b)

III only

c)

I and II only

d)

I, II and III

9.

Calcium and phosphorus are required for

a)

preventing anaemia

b)

preventing malnutrition

c)

producing healthy babies

d)

promoting healthy teeth and bones

10.

Which of the following shows the correct order of meals eaten during the day?

a)

Breakfast, Lunch, Dinner, Supper

b)

Breakfast, Brunch, Dinner, Supper

c)

Breakfast, Brunch, Lunch, Supper

d)

Breakfast, Lunch, Brunch, Supper

11.

Which of the following processes is important in the production of cheese?

a)

Oxidation

b)

Hydrolysis

c)

Fermentation

d)

Nitrate reduction

12.

Sally has been diagnosed with osteoporosis. She should therefore increase her intake of

a)

iron

b)

calcium

c)

thiamine

d)

riboflavin

13.

Which of the following is the MOST suitable temperature for storing food in a refrigerator?

a)

-18°C

b)

7°C

c)

20°C

d)

34°C

14.

Which of the following ingredients should be avoided when preparing packed meals for a picnic?

a)

Oil

b)

Rice

c)

Bread

d)

Mayonnaise

15.

Which of the following is NOT a flatware?

a)

Fork

b)

Knife

c)

Plate

d)

Spoon

16.

The heat from a grill reaches the food to be grilled by

a)

radiation

b)

induction

c)

conduction

d)

convection

17.

The role of food additives is to

a)

flavour

b)

thicken

c)

I, II and III

d)

preserve

e)

I and II only

18.

Which of the following terms correctly identifies the type of layout in the diagram?

a)

Island

b)

U-shaped

c)

L-shaped

d)

Corridor

19.

A kitchen layout should be placed in a triangular arrangement

a)

to save space in the kitchen

b)

for efficient storage of food

c)

to save time in food preparation

d)

to allow for proper cleaning of the kitchen

20.

Which of the above labelled areas is used to store eggs?

a)

A

b)

B

c)

C

d)

D

21.

Which of the above labelled areas is used to store vegetables?

a)

A

b)

B

c)

C

d)

D

22.

Which of the following is NOT a factor to be considered when preparing a food budget for a family?

a)

Size of family

b)

Age of family

c)

Time available for food preparation

d)

Income of family members

23.

The expiry date on a carton of coconut cream means that its contents

a)

were packaged on that date

b)

should be thrown away on that date

c)

are of best quality if used before that date

d)

would no longer contain nutrients if not used by that date

24.

The feature labelled ‘G’ is the

a)

bar code

b)

line graph

c)

code system

d)

identification mark

25.

Which of the following information should be included on a food label?

a)

The name of the product

b)

A list of ingredients

c)

The cost of the product

26.

A MAJOR consideration for a caterer should be

a)

buying during sales

b)

bulk buying

c)

selling food at high prices

d)

buying cheap, low-quality foods

27.

Which of the following is considered an advantage of convenience foods?

a)

They are usually very attractively packaged.

b)

They are usually easy to store and have a long shelf life.

c)

They are not very tasty.

d)

Many contain additives and preservatives.

28.

Which of the above methods is the MOST economical on fuel?

a)

Boiling

b)

Broiling

c)

Stewing

d)

Baking

29.

Which of the above methods has the HIGHEST nutrient loss due to leaching?

a)

Boiling

b)

Broiling

c)

Stewing

d)

Baking

30.

Which of the above methods uses radiant heat?

a)

Boiling

b)

Broiling

c)

Stewing

d)

Baking

31.

Jenny, a teenager, is experiencing headaches, dizziness and constant tiredness. Jenny is MOST likely suffering from

a)

rickets

b)

beriberi

c)

hypoglycaemia

d)

iron deficiency anaemia

32.

For which of the following is obesity NOT a risk factor?

a)

Diabetes

b)

Dental caries

c)

Heart disease

d)

Iron deficiency anaemia

33.

Which of the following meals is BEST suited for a vegan or strict vegetarian?

a)

Rice and pigeon peas, tomato salad, banana

b)

Pizza with cheese and sausage, fruit salad

c)

Yoghurt, ham sandwich, stewed guavas

d)

Split pea soup, peanut butter sandwich, custard

34.

Which of the following vitamins will leach in the liquid when carrots are boiled?

a)

Vitamin A

b)

Vitamin C

c)

Vitamin D

d)

Vitamin E

35.

Which of the following is NOT a sign of protein energy malnutrition (PEM) in infants?

a)

Bleeding gums

b)

Dry, flaky skin

c)

Weak muscles

d)

Swollen abdomen

36.

Which of the following substances will NOT inhibit the absorption of iron?

a)

Phytic acid

b)

Oxalic acid

c)

Citric acid

d)

Phenolic acid

37.

Which of the following snacks are suitable for a person who wants to lose weight?

a)

Cheese rolls

b)

Fruit scones

c)

Sponge fingers

d)

Chicken sandwiches

38.

Which of the following foods are recommended for an individual suffering from goitre?

a)

Sea foods

b)

Citrus fruits

c)

Dairy products

d)

Peas and beans

39.

Which of the following foods can be used to prepare low budget meals?

a)

Canned sardines, dried pigeon peas, rice, eggs

b)

Fresh fish, canned peas and carrots, macaroni, chicken

c)

Beef steak, frozen fish, fresh pigeon peas, instant cornmeal

d)

Cream cheese, lamb, instant mashed potatoes, fish steaks

40.

Which of the following snacks is most suitable for a pre-schooler?

a)

Fruit yoghurt

b)

Peanuts

c)

Peanut butter

d)

Cream filled cookies

41.

Which of the following combination of foods will provide a vegan with all of the essential amino acids?

a)

Rice and pigeon peas

b)

Rice and steamed spinach

c)

Ground provision and pigeon peas

d)

Ground provision and curried pumpkin

42.

Which of the following guidelines is the LEAST likely to be considered when planning meals for a convalescent?

a)

Avoid fatty, fried foods

b)

Serve delicate small portions

c)

Use mainly convenience foods

d)

Observe strict hygiene in food preparation

43.

An egg custard will set and retain its shape due to

a)

Coagulation

b)

Caramelization

c)

Gelatinization

d)

Dextrinization

44.

Fish will break up when cooked for long periods because

a)

I and II only

b)

Connective tissue is easily hydrolysed

c)

I and III only

d)

It has little connective tissue

e)

Connective tissue contains elastin

45.

In which of the following foods is bacteria MOST likely to flourish if kept at room temperature?

a)

Salted fish

b)

Tamarind ball

c)

Pickled cucumber

d)

Coconut custard pie

46.

The heating process by which a potato is boiled is known as

a)

Radiation

b)

Conduction

c)

Convection

d)

Circulation

47.

Slicing, shredding and chopping of vegetables can be efficiently carried out using a

a)

Blender

b)

Food mill

c)

Stick blender

d)

Food processor

48.

Reduced cooking time is achieved when using a pressure cooker because

a)

Steam is forced through the food

b)

Steam is released through the vent

c)

Boiling water is the cooking medium

d)

Water boils faster in a pressure cooker

49.

The activities are MOST likely used to treat

a)

A cut

b)

Bleeding

c)

An electrical shock

d)

A scald and burn

50.

Which of the following is a disadvantage of using the pressure cooker?

a)

Economical on fuel

b)

Retains food nutrients

c)

Meals can be prepared quickly

d)

Requires a special safety skill

51.

Which of the following is a useful guideline for a consumer with a household of ten and a small income?

a)

Buy in bulk

b)

Buy unhealthy foods

c)

Select top brands

d)

Select expensive foods

52.

Which of the above ways is given the MOST consideration when different brands of the same food are sold at supermarkets?

a)

Buying in bulk

b)

Comparative shopping

c)

Preparing a shopping list

d)

Investigating new products

53.

Which of the above ways is given the MOST consideration when items are used in large quantities?

a)

Buying in bulk

b)

Comparative shopping

c)

Preparing a shopping list

d)

Investigating new products

54.

Which of the above ways is given the MOST consideration when planning to purchase food?

a)

Buying in bulk

b)

Comparative shopping

c)

Preparing a shopping list

d)

Investigating new products

55.

What vital information is NOT written on the label?

4 lines
56.

Which thickener must be blended with liquid before cooking?

a)

Starch

b)

Protein

c)

Emulsifier

d)

Pureé

57.

Which thickener is made from fruits/vegetables?

a)

Starch

b)

Protein

c)

Emulsifier

d)

Pureé

58.

Which thickener will gelatinize?

a)

Starch

b)

Protein

c)

Emulsifier

d)

Pureé

59.

Pancakes are usually made from which one of the following?

a)

Roux

b)

Fritter batter

c)

Pouring batter

d)

Coating batter

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