TOPIC TEST NUTRITION

Name :
PART A Multiple choice (8 marks)
1. A balanced diet is one which
a) is made up of equal amounts of each food group
b) contributes specific amounts of energy daily
c) is made up of foods that contribute all the bodies nutritional needs
d) consists of more carbohydrates and protein than fat.

OCONNOR CATHOLIC COLLEGE

STAGE 5 FOOD TECHNOLOGY
2. The recommended daily allowance of fat is
a) 20 ml

ASSESSMENT TASK NO: 8

b) 45 g
c) 30 - 60g
d) 30 ml

3. The nutrient that is mainly responsible for the growth and repair of
body tissues is
a) carbohydrate
b) protein
c) iron
d) calcium

4. The main function of vitamins is to

a) Encourage bone and teeth growth
b) Protect the body against disease
c) Maintain a rythmic heartbeat
d) Assist in the elimination of wastes

5. The mineral that links oxygen to the red blood cells and guards against
anaemia is
a) iron
b) calcium
c) zinc
d) sodium

6. What do Carbohydrates break down into?

a) Glucose
b) Lactose
c) Sucrose
d) Fructose

7. Which vitamin is found mainly in citrus fruits?

a) Vitamin E
b) Vitamin C
c) Vitamin D
d) Vitamin K

8. The nutrients which are major contributors of energy for the body are:
a) Carbohydrates and protein
b) Carbohydrates and fat
c) Carbohydrates and calcium
d) Protein and fat

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PART B short answer

9. List the 5 food groups (5)

1
2
3
4
5

10. Vitamins ADEK and grouped together what do they have in common?
(1)

11. Proteins are made up of smaller units called Amino Acids. Explain the
significance of Amino Acids to a vegetarian (4)

12. . Nutritionists have arranged foods into 5 food groups. Explain why these
foods are grouped together in this way (2)

13. Complete the following table: (12)

Food group main nutrient Function of this food in the
contributed body
Eg Fats and oils Fat Heat and Energy

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14. . Fill in the following paragraph: (16)
There are 2 main types of carbohydrates. These are s_______________ and
s_____________. They both give energy however s_________________ are
broken down more quickly into g_____________.
Fibre is also found in plant foods. Describe its role in the body:
______________________________________________________________
______________________________________________________________
____
Vitamins are classed as being either f_______ soluble or w_______________
soluble. The second type need to be provided daily as the body eliminates
them via u_______________.
Proteins are made up of a____________ a______________. When all of
these are present a protein is said to be complete.
V______________________ are at risk of missing out on complete proteins
because they dont eat m______________.
Fats are classed as being saturated or unsaturated. Saturated fats are mainly
contributed by _______________(plant or animal?) foods and unsaturated
fats are found mainly in ____________(plant or animal) foods. Which one is
more closely linked to cholesterol production and heart disease?
________________ ______________

15. Suggest why obesity is becoming more common amongst children and
adolescents (2)

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16. In the square provided, sketch the Healthy Diet Pyramid
Label a) each section ( for example eat most)
b) each of the food groups
c) the number of daily servings of each of the food groups (13)

17. Knowing how to read food labels is useful of you want to know what you
are eating!!.
How are ingredients listed on food labels? (2)

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18. Study the following labels

French Fries

a) Which product has the most

energy per serve?
(1)

b) Do any of these products contribute too much fat ? Explain (2)

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c) Why could over consumption on a regular basis of these foods be a
problem?(what disorders could it lead to?) (3)

d) What is sodium? (1)

19. Explain the reason behind each of the following Dietary guidelines: (8)

a) Eat a diet low in fat

b) Limit alcohol intake

___________
c) Eat plenty breads and cereals, preferably wholegrain

d) Reduce salt intake

20. Which group of vitamins are water soluble and therefore may be lost when
cooking in water (1)
a) Vitamins A and B
b) Vitamins ADE and K
21. a) With the above question in mind, describe three methods of preparing
and cooking foods that best retains (keeps) the nutrients. (3)

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b) Suggest 3 other food preparation techniques that can make a cooked
product healthier for you. (6)

Method Why its healthier

22. How can young children get their recommended amount of dairy product
each day (suggest foods to be included in the diet) (3)

23. Describe the condition known as Anorexia Nervosa (3)

24. Define osteoporosis (1)

25. Plan a balanced diet for a high school student. (8)