Nutrition

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Catatan pelajaran

Balanced Diet

A balanced diet involves consuming appropriate amounts of each food group.
It is important to keep us healthy and prevent deficiency diseases.

Food Groups

Carbohydrates (e.g., bread, pasta, potatoes, rice) are broken into glucose for respiration.
Lipids (fats) (e.g., oil, cheese, butter, some meats) provide long-term energy storage.
Proteins (e.g., meat, fish, eggs, cheese, milk, nuts) are needed for growth and repair of tissues.
Vitamins (e.g., from fruit and vegetables) are needed for many aspects of health.
Minerals (e.g., from a wide variety of foods) are needed for many aspects of health.
Fibre (e.g., cereals, fruit, vegetables) helps food move through the intestines.
Water (e.g., any drink, fruit, vegetables) keeps us hydrated.

Deficiency Diseases

Lack of a food group can lead to a deficiency disease.
Anaemia – lack of iron (mineral); causes pale skin, tiredness, shortness of breath.
Rickets – lack of vitamin D; causes fragile, painful bones and bone growth problems.
Scurvy – lack of vitamin C; causes tiredness, swollen gums, tooth loss.
Kwashiorkor – lack of protein; causes stunted growth and inability to repair tissues.

Examples of Foods

Carbohydrates: bread, pasta, potatoes, rice.
Lipids: oil, cheese, butter, some meats.
Proteins: meat, fish, eggs, cheese, milk, nuts.
Vitamins and minerals: fruit and vegetables.
Fibre: cereals, fruit and vegetables.
Water: any drink, fruit and vegetables.

Each food group, what your body uses it for, and foods that supply it.

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1.Which of the following is the main reason a balanced diet is important?
Easy
- ATo keep us healthy
- BTo provide energy only
- CTo help us grow taller
- DTo prevent all diseases
2.How many food groups are mentioned in the table of a balanced diet?
Easy
- A5
- B6
- C7
- D8
3.Why is fibre needed in the diet?
Easy
- ATo help food move through the intestines
- BTo provide long-term energy storage
- CFor growth and repair of tissues
- DTo keep us hydrated
4.Which food group is broken down into simple sugars like glucose for respiration?
Easy
- AProteins
- BLipids
- CCarbohydrates
- DVitamins
5.What is the primary use of lipids (fats) in the body?
Easy
- AImmediate energy source
- BLong-term energy storage
- CGrowth and repair of tissues
- DHelping food move through intestines
6.Which of the following foods is a good source of protein?
Easy
- ABread
- BButter
- CMeat
- DRice
7.Which of the following foods is a good source of lipids?
Easy
- APasta
- BOil
- CBread
- DPotatoes
8.Which of the following statements is true?
Medium
- ACarbohydrates are needed for growth and repair of tissues.
- BPasta is an example of a food that contains a lot of carbohydrates.
- CCheese is an example of a food that contains a lot of fibre.
- DProteins are used for long-term energy storage.

Soal lainnya

9.What is the risk of not eating enough of one of the food groups?
Easy
- ADeveloping a deficiency disease
- BGaining weight
- CBecoming dehydrated
- DHaving too much energy
10.Which mineral is important for maintaining strong bones?
Easy
- AIron
- BCalcium
- CVitamin C
- DVitamin D
11.A person with anaemia should eat foods rich in which mineral?
Easy
- ACalcium
- BIron
- CVitamin D
- DVitamin C
12.Kwashiorkor is caused by a deficiency of which food group?
Medium
- ACarbohydrates
- BLipids
- CProteins
- DVitamins
13.A student is investigating the energy content of different foods. They burn a sample of cheese and use the heat to warm water. The temperature of the water rises by 15°C. Which food group in cheese is most likely the main source of this energy?
Medium
- ALipids (fats)
- BCarbohydrates
- CProteins
- DFibre
14.The table shows the vitamin C content of three fruits. Which fruit contains the most vitamin C per 100g?
Medium
- AOrange
- BKiwi
- CStrawberry
- DCannot tell from the data
15.A person eats a meal containing 50 g of carbohydrate, 20 g of protein, and 10 g of fat. Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides 9 kcal/g. What is the total energy content of the meal?
Hard
- A370 kcal
- B330 kcal
- C410 kcal
- D250 kcal
16.A student plans to test a food sample for the presence of starch. Which reagent should they use?
Easy
- AIodine solution
- BBenedict's solution
- CBiuret reagent
- DEthanol
17.A scientist investigates the effect of temperature on the rate of digestion of protein by an enzyme. Which of the following graphs best shows the expected results?
Medium
- AA curve that increases to an optimum temperature then decreases sharply
- BA straight line increasing with temperature
- CA curve that decreases steadily as temperature increases
- DA curve that increases then levels off
18.Which of the following is a mineral that helps maintain strong bones?
Easy
- ACalcium
- BVitamin C
- CIron
- DFibre
19.A person with anaemia is advised to eat more of which food group?
Easy
- AMeat (iron-rich foods)
- BFruit and vegetables
- CBread and pasta
- DDairy products
20.A student reads that vitamin D deficiency can cause rickets. Which of the following is NOT a symptom of rickets?
Medium
- ASwollen gums and tooth loss
- BFragile bones
- CPainful bones
- DProblems with bone growth
21.A food label shows that a product contains 5 g of fibre per serving. Why is fibre important in the diet?
Easy
- AIt helps food move through the intestines
- BIt provides energy for respiration
- CIt is needed for growth and repair
- DIt stores energy long-term
22.A researcher compares the energy content of two foods by burning them and measuring the temperature rise of water. Food A raises the temperature by 20°C, Food B raises it by 10°C. Which conclusion is correct?
Medium
- AFood A contains more energy than Food B
- BFood B contains more energy than Food A
- CBoth foods contain the same amount of energy
- DFood A contains more carbohydrate than Food B
23.A student investigates the energy content of a peanut by burning it under a beaker of water. The temperature of the water rises from 20°C to 35°C. The mass of the peanut burned is 0.5 g. The volume of water is 50 cm³. The specific heat capacity of water is 4.2 J/g°C. What is the energy released per gram of peanut?
Hard
- A6300 J/g
- B3150 J/g
- C12600 J/g
- D630 J/g
24.A student tests a food sample for protein using the biuret test. Which colour change indicates the presence of protein?
Medium
- ABlue to purple
- BBlue to brick-red
- CBrown to blue-black
- DColourless to blue
25.Which of the following foods would be the most suitable for a person with anaemia to eat?
Medium
- ASpinach (iron-rich)
- BOranges (vitamin C)
- CBread (carbohydrates)
- DButter (lipids)
26.A student wants to test a food sample for starch. Which reagent should they add?
Easy
- AIodine solution
- BBenedict's solution
- CBiuret reagent
- DEthanol
27.A researcher compares the energy content of two foods by burning them and measuring the temperature rise of water. Food A (1 g) raises the temperature of 100 g water by 10°C. Food B (2 g) raises the temperature of 100 g water by 15°C. Which food has the higher energy per gram?
Hard
- AFood A
- BFood B
- CBoth have the same energy per gram
- DCannot be determined from the data
28.Kwashiorkor is a deficiency disease caused by a lack of which food group?
Easy
- AProtein
- BCarbohydrates
- CLipids
- DVitamins
29.In an experiment to investigate the effect of temperature on the rate of digestion of starch by amylase, a student measures the time for starch to disappear using iodine solution. Which of the following graphs best shows the expected relationship between temperature and reaction time?
Medium
- AA curve decreasing to a minimum at 37°C then increasing
- BA straight line decreasing as temperature increases
- CA straight line increasing as temperature increases
- DA curve increasing to a maximum at 37°C then decreasing
30.A student burns a sample of cheese and uses the heat to warm 50 g of water. The temperature of the water rises from 20°C to 40°C. The mass of cheese burned is 1 g. The specific heat capacity of water is 4.2 J/g°C. What is the energy content of the cheese?
Medium
- A4200 J/g
- B8400 J/g
- C2100 J/g
- D1050 J/g
31.A student tests a food sample for reducing sugars using Benedict's solution. After heating, the solution remains blue. What does this indicate?
Easy
- ANo reducing sugar is present
- BReducing sugar is present in low concentration
- CThe test was performed incorrectly
- DThe food contains starch
32.Which of the following is a symptom of scurvy?
Easy
- ASwelling of gums and loss of teeth
- BPale skin and tiredness
- CFragile bones and bone pain
- DStunted growth
33.Which of the following is NOT one of the seven food groups in a balanced diet?
Easy
- ACarbohydrates
- BLipids
- CMinerals
- DCalcium
34.What is the main use of carbohydrates in the body?
Easy
- AGrowth and repair of tissues
- BLong-term energy storage
- CProviding energy for respiration
- DHelping food move through the intestines
35.Which food group is needed for growth and repair of tissues?
Easy
- ACarbohydrates
- BProteins
- CLipids
- DVitamins
36.Which of the following foods is a good source of carbohydrates?
Easy
- ACheese
- BPasta
- CFish
- DButter
37.True or false: Cheese is an example of a food that contains a lot of fibre.
Easy
- ATrue
- BFalse
- CIt depends on the type of cheese
- DCheese is not a food
38.A deficiency of which mineral can cause anaemia?
Easy
- ACalcium
- BIron
- CVitamin D
- DVitamin C
39.Which deficiency disease is caused by a lack of vitamin D?
Easy
- AScurvy
- BRickets
- CKwashiorkor
- DAnaemia
40.A person with anaemia is advised to eat more meat. Which mineral in meat helps resolve anaemia?
Easy
- ACalcium
- BIron
- CVitamin D
- DProtein
41.Carbohydrates are needed for growth and repair of tissues.
Easy
True or false?
42.Pasta is an example of a food that contains a lot of carbohydrates.
Easy
True or false?
43.Cheese is an example of a food that contains a lot of fibre.
Easy
True or false?
44.Match each food group to its primary function in the body.
Medium
- Carbohydrates
- Proteins
- Lipids
- Fibre
- Growth and repair of tissues
- Long term energy storage
- Helps food move through intestines
- Provides glucose for respiration
45.Arrange the following steps in the correct order to show how a person might develop kwashiorkor due to a protein deficiency:
Medium
- Body cannot grow and repair tissues
- Lack of protein in diet
- Stunted growth
- Kwashiorkor develops
46.Which of the following are symptoms of anaemia? (Select all that apply)
Medium
- APale skin
- BSwelling of gums
- CTiredness
- DShortness of breath
- ELoss of teeth
47.Which of the following is NOT a food group in a balanced diet?
Easy
- ACarbohydrates
- BLipids
- CVitamins
- DSugar
48.A student is investigating the energy content of a peanut. They burn the peanut under a beaker containing 100 g of water. The temperature of the water rises from 22°C to 32°C. The mass of the peanut burned is 0.5 g. Using the formula energy (J) = mass of water (g) × temperature rise (°C) × 4.2, what is the energy content of the peanut per gram?
Medium
- A840 J/g
- B420 J/g
- C8400 J/g
- D42 J/g
49.Which of the following are symptoms of scurvy? (Select all that apply)
Medium
- ATiredness
- BSwelling of gums
- CFragile bones
- DLoss of teeth
- EStunted growth
50.A deficiency of vitamin D causes rickets.
Easy
True or false?
51.Name the seven food groups in a balanced diet.
Easy
52.State the reason why we need to eat fibre.
Easy
53.State the reason why we need to eat carbohydrates.
Easy
54.State the reason why we need to eat lipids.
Easy
55.Give an example of a food that contains a lot of protein.
Easy
56.Give an example of a food that contains a lot of lipids.
Easy
57.State what we are at risk of developing if we do not eat enough of one of the food groups.
Easy
58.Calcium is a mineral that helps us maintain strong bones. Name another mineral.
Easy
59.A person needs 2000 kcal of energy per day. If they get 50% of their energy from carbohydrates, and carbohydrates provide 4 kcal per gram, how many grams of carbohydrates should they consume?
Medium
60.Complete the sentences about deficiency diseases.
Medium
Anaemia is caused by a lack of the mineral ____. Rickets is caused by a lack of vitamin ____. Scurvy is caused by a lack of vitamin ____. Kwashiorkor is caused by a lack of ____.
61.A person has kwashiorkor. Suggest what food they could eat to resolve this and explain why.
Medium
62.A person needs 2500 kcal of energy per day. They get 40% of their energy from carbohydrates (4 kcal/g), 30% from lipids (9 kcal/g), and 30% from proteins (4 kcal/g). How many grams of lipids should they consume per day?
Hard
63.Somebody suffers from anaemia. Suggest what food they could eat to resolve this. Explain your reasons why.
Medium
64.A person needs 2000 kcal of energy per day. If they get 50% of their energy from carbohydrates, and carbohydrates provide 4 kcal per gram, how many grams of carbohydrates should they consume?
Medium
- A250 g
- B225 g
- C300 g
- D275 g
65.A person needs 2500 kcal of energy per day. They get 40% of their energy from carbohydrates (4 kcal/g), 30% from lipids (9 kcal/g), and 30% from proteins (4 kcal/g). How many grams of lipids should they consume per day?
Hard
- A83.3 g
- B75 g
- C99.9 g
- D91.6 g

Catatan ulasan

## Nutrition - Revision Notes A **balanced diet** includes the right amounts of each food group to keep you healthy. ### Seven Food Groups - **Carbohydrates**: Broken into glucose for respiration. Examples: bread, pasta, potatoes, rice. - **Lipids (fats)**: Long-term energy storage. Examples: oil, cheese, butter, some meats. - **Proteins**: Needed for growth and repair of tissues. Examples: meat, fish, eggs, cheese, milk, nuts. - **Vitamins**: Needed for many health aspects. Found in fruit and vegetables. - **Minerals**: Needed for many health aspects. Found in a wide variety of foods. - **Fibre**: Helps food move through the intestines. Found in cereals, fruit, vegetables. - **Water**: Keeps us hydrated. Found in any drink, fruit, vegetables. ### Deficiency Diseases If you don't eat enough of a food group, you risk a deficiency disease: - **Anaemia**: Lack of iron. Symptoms: pale skin, tiredness, shortness of breath. Eat meat (good iron source). - **Rickets**: Lack of vitamin D in children. Symptoms: problems with bone growth, fragile/painful bones. - **Scurvy**: Lack of vitamin C. Symptoms: tiredness, swollen gums, loss of teeth. - **Kwashiorkor**: Lack of protein. Symptoms: stunted growth, inability to repair tissues. ### Key Points - Carbohydrates provide energy via respiration. - Lipids store energy long-term. - Proteins are for growth and repair. - Fibre aids digestion. - Water keeps you hydrated. Remember: A balanced diet prevents deficiency diseases.

Balanced diet: Consuming an appropriate amount of each food group to keep healthy.
Carbohydrates: Food group broken into glucose for respiration.
Lipids (fats): Food group used for long-term energy storage.
Proteins: Food group needed for growth and repair of tissues.
Vitamins: Food group needed for many aspects of health.
Minerals: Food group needed for many aspects of health.
Fibre: Food group that helps food move through the intestines.
Water: Food group needed to keep us hydrated.
Deficiency disease: Disease caused by lack of a food group.
Anaemia: Deficiency disease from lack of iron; causes pale skin, tiredness, shortness of breath.
Rickets: Deficiency disease from lack of vitamin D in children; causes bone problems.
Scurvy: Deficiency disease from lack of vitamin C; causes tiredness, swollen gums, tooth loss.
Kwashiorkor: Deficiency disease from lack of protein; causes stunted growth.

Kartu flash

What is a balanced diet?

A balanced diet involves consuming an appropriate amount of each food group.

Why is a balanced diet important?

A balanced diet is important to keep us healthy.

Name the seven food groups.

Carbohydrates, lipids (fats), proteins, vitamins, minerals, fibre, and water.

How does the body use carbohydrates?

The body breaks carbohydrates into simple sugars like glucose, which is used for respiration.

Give examples of foods containing carbohydrates.

Bread, pasta, potatoes, rice.

How does the body use lipids (fats)?

Lipids are used for long term energy storage.

Give examples of foods containing lipids.

Oil, cheese, butter, some meats.

How does the body use proteins?

Proteins are needed for growth and repair of tissues.

Give examples of foods containing protein.

Meat, fish, eggs, cheese, milk, nuts.

Why do we need vitamins?

Different vitamins are needed for many different aspects of our health.

Give examples of foods containing vitamins.

Fruit and vegetables.

Why do we need minerals?

Different minerals are needed for many different aspects of our health.

Why do we need fibre?

Fibre is needed to help food move through the intestines.

Give examples of foods containing fibre.

Cereals, fruit and vegetables.

Why do we need water?

Water is needed to keep us hydrated.

What is a deficiency disease?

If we do not eat enough of one of the food groups, we’re at risk of developing a deficiency disease.

What causes anaemia?

Anaemia is caused by a lack of the mineral iron.

What are symptoms of anaemia?

Anaemia causes pale skin, tiredness and shortness of breath.

What food is a good source of iron?

Meat is a good source of iron.

What causes rickets?

Rickets is caused by a lack of vitamin D.

What are symptoms of rickets?

Rickets causes problems with bone growth, fragile bones and painful bones.

What causes scurvy?

Scurvy is caused by a lack of vitamin C.

What are symptoms of scurvy?

Scurvy can cause tiredness, swelling of gums and loss of teeth.

What causes kwashiorkor?

Kwashiorkor is caused by a lack of protein.

What are symptoms of kwashiorkor?

Kwashiorkor means the body can’t grow and repair its tissues, and can cause stunted growth.

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