10 Health & Nutrition

SUMMATIVE TEST Name:

/ 50

SECTION A: MULTIPLE CHOICE QUESTIONS (TOTAL 10 MARKS)

1. A key role of iron in the diet is to…

a. prevent the blood from clotting.
b. carry oxygen to the cells.
c. maintain calcium balance and prevent osteoporosis.
d. prevent hypervitaminosis.
(1 mark)

2. Which of the following are fat-soluble vitamins?

a. vitamins A, B, C and D
b. vitamins A, C, E and K
c. vitamins A, B, C and E
d. vitamins A, D, E and K
(1 mark)

3. Which of the following is not a rich source of fats?

a. Avocado
b. Cashew Nuts
c. Pasta
d. Olive Oil
(1 mark)

4. Micronutrients are measured in…

a. Grams
b. Milligrams
c. Micrograms
d. Milligrams and Micrograms
(1 mark)

5. All macronutrients…
a. provide energy to the body.
b. are needed in large amounts.
c. are essential for proper bodily and physiological functions.
d. All of the above
(1 mark)

/5
/
6. A disaccharide is…
a. a protein
b. a fat
c. a vitamin
d. a sugar
(1 mark)

7. Which of the following macronutrients is the energy source that is required 15-25% of
macronutrient distribution for the body?
a. Carbohydrates
b. Fats
c. Protein
d. Water
(1 mark)

8. The minerals which are needed for the formation of bone development are:
a. Calcium and Iron
b. Calcium and Vitamin D
c. Calcium and Sodium
d. Calcium and Phosphorus
(1 mark)

9. Which of the following is the preferred energy source for the body to use for muscular
energy?

a. Protein
b. Fats
c. Carbohydrates
d. Water

(1 mark)

10. Thiamine and Riboflavin are B vitamins. Which of the following is a function of them?

a. Transportation of O2 in haemoglobin
b. Supports healthy bone development
c. Provides energy
d. Supports metabolism of carbohydrates

(1 mark)

/5
/
SECTION B: SHORT ANSWER QUESTIONS (TOTAL 50 MARKS)

9. 3 nutrients that provide energy.

(3 marks)

(1)

(2)

(3)

10. Name 5 other nutrients that do not provide energy but we cannot survive without.
(3 marks)

(1)

(2)

(3)

(4)

(5)

11. BMR stands for Basal Metabolic Rate. It is is an essential equation when discussing
nutritional concepts.
a. What is BMR?
(1 mark)

b. What is the BMR for a 55kg female?

(3 mark)

_____x______x 24 x 4.2 =

12. Complete the following table:

Macronutrient Broken down version
Amino Acids
Fats
Monosaccharides, Disaccarides &
Polysaccarides
(3 marks)

/13
/
13. Fibre is an example of a carbohydrate which is indigestible, yet is an essential part of our diet.
a. State one reasons why fibre is essential. (1 marks)

(1)

b. Name 2 different foods that contain fibre (2 marks)

(1)
(2)

14. Figure 1 pie charts below show the nutrient composition of beans, rice and fish.
Nutrients in Selected Foods

Figure 1

Use the information shown to answer the following questions.

a. State the main nutrient in beans (1 mark)

b. State which food contains about 25% water ___ (1 mark)
c. You have been told that the body needs protein for growth and repair.
State two foods, from the graphs above that would seem to be the most useful
for growth

________________________ and _______________________

(2 marks)
15. Different foods make up a number of nutrients
A dish at your local restaurant provides:
Protein 10% /7
Fat 30% /
Carbohydrate 60%

Water 35%

a. Draw a column graph to show this data.

(6 marks)

b. Comment on the macronutrient distribution of this dish (e.g. does it meet all nutritional
recommendations).

(6 mark)

16. What are the two essential fatty acids?

(2 marks)

/14
/
 17. Vitamins come in two different categories, fat soluble and water soluble.

a. What is one difference between water soluble and fat soluble vitamins?

(1 mark)
b. Give 3 different functions of vitamins

(1)

(2)

(3)

(3 marks)

18. The recommended dietary intakes (RDIs) of calcium for children of different ages are shown
in the table below.
Age (years) 0-1 2-3 4-6 7-10 11-14 15-18

RDI of calcium (mg) 525 350 450 550 1000 1000

Table 1

(i) Describe the trend shown in the table. (2 marks)

(ii) Give one reason why 11 -14 year olds require more calcium than 4 – 6 year olds.

(1 mark)

/7
/
 19. A supermarket chain sells bags of plain flour with the following information is printed on the
bag.

PLAIN FLOUR Figure 1

Use the information on the bag to calculate the energy (kJ)

provided by the 500g bag. (Show all working in blank area
Ingredients:
below)
Wheat flour (500 g),
(8 marks)

Nutrition information: Total energy:

(typical values per 100 g)

carbohydrate 75 g

protein 9g

fat 1.4 g

/8
/