Nutrients and a balanced diet

9.Why do we need calcium in our diet?

10.Why do we need iron in our diet?

11.Why is fibre important in the diet?

12.What does vitamin D help the body to do?

13.Which of these is NOT a use of fat in the body?

14.Gram for gram, which nutrient releases the most energy when used?

15.Which description of a balanced diet is best?

16.Which person is likely to need the most energy each day?

17.On a list of ingredients, in what order are the ingredients written?

18.Why do food labels give information 'per 100 g' as well as 'per serving'?

19.Which of these foods is a good source of vitamin C?

20.Which list contains only good sources of calcium?

21.A person feels tired and looks pale. A test shows low levels of haemoglobin. Which foods would help most?

22.A child who rarely eats oily fish or eggs and spends little time outside has soft, bent leg bones. Which nutrient is most likely to be missing?

23.Which statement about malnutrition is correct?

24.Why might locally grown seasonal food be a more sustainable choice?

25.Why can beans and lentils be a more sustainable source of protein than beef?

26.A student wants to compare the energy in a crisp and in a peanut. She burns each one under a boiling tube holding 20 cm3 of water and records the rise in water temperature. Which is the independent variable (the one she changes on purpose)?

27.A student wants to compare the energy in a crisp and in a peanut. She burns each one under a boiling tube holding 20 cm3 of water and records the rise in water temperature. Which must she keep the same to make it a fair test? (select all that apply)

28.In that test the water warmed by 30 °C with the peanut and by 12 °C with the crisp. The student concludes: 'A peanut contains exactly two and a half times as much energy as a crisp.' What is the best criticism of this conclusion?

29.Which of these are sources of energy in food? (select all that apply)

30.Which of these foods are good sources of protein? (select all that apply)

31.Which of these are deficiency diseases? (select all that apply)

32.Which of these foods are good sources of fibre? (select all that apply)

33.Vitamins are the main source of energy for the body.

34.Water is a nutrient that we need every day.

35.Scurvy is caused by a lack of vitamin C.

36.Protein is needed for growth and repair.

37.Fibre is digested and absorbed into the blood.

38.Everyone needs exactly the same amount of energy each day.

39.Ingredients on a label are listed with the smallest amount first.

40.If you take in more energy than you use, the extra can be stored as fat.

41.Rickets is caused by a lack of vitamin C.

42.Match each nutrient to its main job.

43.Match each problem to the nutrient that is lacking.

44.Match each food to the nutrient it is best known for.

45.A recipe uses these amounts: flour 300 g, sugar 120 g, butter 80 g, salt 2 g. In what order would the ingredients be listed on the label?

46.Put these steps of a fair test in a sensible order.

47.A lack of vitamin C causes a disease called ___.

48.Gram for gram, ___ releases more energy than carbohydrate or protein.

49.Bones and teeth need the mineral ___ to stay strong.

50.A cereal bar contains 1600 kJ of energy per 100 g. One bar weighs 25 g. How much energy is in one bar?

51.Fat releases about 37 kJ of energy per gram. How much energy is released by 20 g of fat?

52.Explain why a balanced diet is important, and give one example of what can happen if a nutrient is missing.

53.Evaluate whether a diet of only bread and pasta is balanced.