Year 11 Revision Test
Food and Nutrition
1. Why do we need protein?
2. What is protein made up of?
3. What are indispensable amino acids?
4. What are HBV proteins?
5. What are LBV proteins?
6. Why do some people need more protein than others?
7. What is complementation of proteins?
8. Name a novel protein.
9. Why is fat needed by the body?
10. What is the difference between saturated and unsaturated fat?
11. Which is the healthiest?
12. Name 2 sources of saturated fats.
13. Name 2 sources of unsaturated fats.
14. List 3 ways of cutting down on saturated fat.
15. Why do we need carbohydrates in our diets?
16. What are the 3 groups of carbohydrate?
17. What is the difference between intrinsic sugar and extrinsic sugar?
18. What is dietary fibre and why is it important?
19. List 4 starchy foods.
20. List 4 foods that contain a good supply of fibre.
21. Name 3 foods rich in calcium?
22. Why do we need calcium?
23. Which vitamin helps our bodies absorb calcium?
24. Name 3 foods rich in iron?
25. What disease could you get if you don’t have enough iron?
26. Which mineral should you cut down on if you had high blood pressure?
27. Which vitamins are water soluble?
28. Which vitamins are fat soluble?
29. Which vitamins are anti-oxidants?
30. Name 3 good sources of VitaminC.
31. Why do we need Vitamin C?
32. Name 3 good sources of Vitamin D
33. Why do we need Vitamin D?
34. During digestion what is starch broken down into?
35. During digestion what is protein broken down into?
36. Where in the body is fat broken down?
Answers
1.Growth, repair and maintenance of all cells in the body
2.amino acids
3.The essential amino acids our bodies need – 10 for children, 8 for adults
4. High Biological Value Protein -Animal protein which contain all the indispensable
amino acids- meat, fish, cheese etc.
5. Low Biological Value protein – mainly plant protein which lack one or more of the
indispensable amino acids – peas, beans, lentils, bread etc.
6. Sex, age, level of activity, if pregnant etc.
7. When 2 LBV protein foods are eaten together to provide all the essential amino
acids – beans on toast, lentil soup and bread rolls etc.
8. Quorn
9. Warmth, fat soluble vits A D E K , protects vital organs.
10.Saturated – no double bonds, all the carbon atoms saturated by hydrogen –
animal fats – solid at room temp. – if too many are eaten can cause a build up of
cholesterol in the arteries – heart probs.
Unsaturated – from veg. sources – have 2 or more double bonds - liquid at room
temp. – healthier don’t cause build up of cholesterol
11. Unsaturated
12. Butter, lard, suet, cream etc – block marg if hydrogenised contains trans fats
which have the same effect as saturated
13. Olive oil, sesame seed oil, corn oil etc.
14.Eat less fried food, cut fat off meat and bacon, grill meat, eat low fat spreads, milk
etc.,cut down on cakes and biscuits, buy lean mince.
15.Energy
16. Sugar, Starch, Fibre (non starch polysaccharide- NSP)
17.Intrinsic – natural from fruit, milk etc. Extrinsic – not part of the cell structure of
plants – added to provide sweetness – cane sugar, syrup etc.
18.Found in the cell structure of plants – can not be digested – helps body remove
waste, helps control blood sugar levels
19.Bread, potatoes, rice, pasta, noodles etc.
20. Wholemeal bread, wholegrain cereals – weetabix, alpen, etc, brown rice, skins of
fruit and veg.
21. milk, cheese, yogurt
22. strong bones and teeth
23. vit.D
24. red meat, liver,cocoa,curry powder
25. anaemia
26. sodium – salt
27. B C
28. ADEK
29. ACE
30.oranges, lemons, green veg. kiwi, strawberries
31. helps fight infections , helps absorb iron
32. sunlight, cheese, milk, yogurt
33. strong bones and teeth
34. glucose
35. amino acids
36. small intestines