WorksheetsWJEC Level 3 Sources of nutrients and nutritional values
Total questions: 14
Worksheet time: 7mins
Which of the following is NOT a factor that affects how much of a nutrient a food contains?
How fresh the sample of food is
The color of the packaging
The variety of plant or animal food used
The way the food was processed, preserved or cooked
Match the nutrient measurement units with their values:
grams
1/1,000 of a kilogram
milligram
1/1,000 of a gram
microgram
1/1,000,000 of a gram
According to the nutritional values table, which food contains more protein per 100g: Broccoli (raw) or Egg (boiled, whole)?
Broccoli (raw)
Egg (boiled, whole)
The nutritional value of most pre-packed food products is provided by a nutritional table on the product label.
True
False
What does the red color indicate on a Front-of-Pack (FoP) food label?
The food contains a low amount of a nutrient.
The food contains a medium amount of a nutrient.
The food contains a high amount of a nutrient.
Which of the following foods is considered nutrient dense?
White sugar
Whole grain cereals
Processed foods
Refined flour
What is the definition of 'biological value' as given in the Key term box?
The amount of energy in a food
How much of a nutrient in a food is used by the body, after the nutrient has been digested and absorbed from the small intestine
The amount of fat in a food
The amount of sugar in a food
Which of the following foods is an example of a rich source of vitamin C?
Doughnuts
Papayas
Ice cream
Cheesecake
Refer to the diagram showing the liver, kidneys, and bladder. What is the organ that converts excess amino acids to ammonia and then to urea?
Kidneys
Liver
Bladder
Stomach
Refer to the diagram showing the liver, kidneys, and bladder. Where is urea finally excreted from the body?
Liver
Kidneys
Bladder
Lungs
Which of the following is a high GI food?
Fruits
Wholegrain foods
Sugar, including honey
Vegetables and pulses
Which of the following is a low–medium GI food?
Sugary drinks
Potatoes
Fruits
Some breakfast cereals
Match the following foods to their GI classification:
Low–medium GI foods
Fruits
High GI foods
Sugar, including honey
Low–medium GI foods
Wholegrain foods
High GI foods
Potatoes
Which of the following is NOT a reason why the glycaemic index (GI) values for specific foods can vary considerably?
A) Significant variation in GI value when measured in different people
B) The time of day when foods are eaten
C) The price of foods in the market
D) How foods are prepared and cooked
