Food GCSE Year 10

Question 1

1.1. What are the function of proteins?

Answer 1

Build enzymes and hormones, build cell membranes, repair and maintain tissues, defend the body, secondary source of energy.

Question 2

1.2 What are proteins made up of?

Answer 2

20 amino acids.

Question 3

1.3 What are high biological value proteins and their sources?

Answer 3

Contain all essential amino acids. Meat, fish, dairy, eggs, soya and quinoa.

Question 4

1.4 What are low biological value proteins and their sources?

Answer 4

Missing one or more of the essential amino acids. Nuts, cereals, grains, beans, peas and lentils.

Question 5

1.5 What is protein complementation?

Answer 5

A process of combining two or more LBV protein sources to obtain HBV protein.

Question 6

1.6 What percentage should proteins make up of our daily energy intake?

Answer 6

15%

Question 7

2.1. What are the function of carbohydrates?

Answer 7

Primary source of energy, store energy for later, build DNA, protein sparer.

Question 8

2.2 What are the two types of carbohydrates?

Answer 8

Sugars and complex carbohydrates.

Question 9

2.3 What are the sources of sugar?

Answer 9

Fruit and vegetables, sweets and condiments, juices, sugar, honey and syrups.

Question 10

2.4 What happens if we have an excess of carbohydrates?

Answer 10

Tooth decay, type 2 diabetes, weigh gain and obesity.

Question 11

2.5 What percentage should carbohydrates make up of our daily energy intake?

Answer 11

50%

Question 12

3.1. What are the function of fats?

Answer 12

Source of energy, insulation, dissolve vitamins, build hormones, build cell membranes.

Question 13

3.2 What are fats made up of?

Answer 13

One glycerol unit and 3 fatty acids.

Question 14

3.3 What are saturated fats?

Answer 14

Contain only single bonds, solid at room temperature.

Question 15

3.4 What are unsaturated fats?

Answer 15

Contain one or more double bonds and liquid at room temperature.

Question 16

3.5 What are monounsaturated fats?

Answer 16

One double bond

Question 17

3.6 What are polyunsaturated fats?

Answer 17

More than one double bond.

Question 18

3.7 What is cholesterol?

Answer 18

Fatty substance present in animal origin foods, responsible for transporting fats around the body.

Question 19

3.8 What is omega 3?

Answer 19

Polyunsaturated essential fatty acids present in fish.

Question 20

3.9 What percentage should fats make up of our daily energy intake?

Answer 20

35%

Question 21

1.1 What are the fat soluble vitamins?

Answer 21

K,A,D,E

Question 22

1.2 What are the functions of Vitamin A?

Answer 22

Growth and development of the body, helps support vision at night, keeps cell membranes healthy.

Question 23

1.3 What are the sources of Vitamin A?

Answer 23

Liver, milk, dairy, egg yolk, oily fish, red and yellow and green vegetables and fruit.

Question 24

1.4 What are the functions of Vitamin D?

Answer 24

Healthy bones and teeth and helps to absorb calcium.

Question 25

1.5 What are the sources of Vitamin D?

Answer 25

Sunlight, liver, milk and dairy, egg yolk.

Question 26

1.6 What are the functions of Vitamin E?

Answer 26

Helps growth of the baby during pregnancy, healthy cell membranes, helps build sperm cells.

Question 27

1.7 What are the sources of Vitamin E?

Answer 27

Vegetable oils, seeds and nuts, egg yolk and wheat germ.

Question 28

1.8 What are the functions of Vitamin K?

Answer 28

Proper blood clotting and healing wounds.

Question 29

1.9 What are the sources of Vitamin K?

Answer 29

Produced by gut bacteria, leafy green vegetables, green tea.

Question 30

2.1 What are the water soluble vitamins?

Answer 30

B and C.

Question 31

2.2 What is the function of B1?

Answer 31

Release energy from food, supports nervous system.

Question 32

2.3 What is the function of B2?

Answer 32

Healthy skin, nerves mucous membranes.

Question 33

2.4 What is the function of B3?

Answer 33

Release energy from carbohydrates, skin and nerves healthy.

Question 34

2.5 What is the function of B9 and B12?

Answer 34

Build red blood cells.

Question 35

2.6 What is the function of Vitamin C?

Answer 35

Builds connective tissue, helps healing wounds, increases absorption of iron.

Question 36

2.7 What are the sources of B1?

Answer 36

Liver, milk, bread, eggs, nuts, peas.

Question 37

2.8 What are the sources of B2?

Answer 37

Chicken, eggs, milk, rice, bread, cereals.

Question 38

2.9 What are the sources of B3?

Answer 38

Meat, poultry, cereals and grains.

Question 39

2.1 What are the sources of B9?

Answer 39

Bread, cereals, broccoli, spinach, liver, chickpeas.

Question 40

2.11 What are the sources of B12?

Answer 40

Meat, milk, egg yolk, fish and beef.

Question 41

3.1 What is the function of calcium?

Answer 41

Works together with Vitamin D and phosphorous for bone and teeth health, helps blood clot, proper functioning of nerves and muscles.

Question 42

3.2 What are the sources of calcium?

Answer 42

Milk, dairy products, nuts, bread and cereals.

Question 43

3.3 What is the function of iron?

Answer 43

Building red blood cells.

Question 44

3.4 What are the sources of iron?

Answer 44

Red meat, offal, egg yolk, green leafy vegetables, dark chocolate, dried fruit.

Question 45

3.5 What is the function of phosphorous?

Answer 45

Works with calcium and Vitamin D to ensure bone and teeth health, energy release.

Question 46

3.6 What are the sources of phosphorous?

Answer 46

Milk, dairy, bread and cereals.

Question 47

3.7 What is the function of sodium?

Answer 47

Maintains water balance, conducting nerve impulses.

Question 48

3.8 What are the sources of sodium?

Answer 48

Kitchen salt, tinned food, processed foods.

Question 49

3.9 What is the function of fluoride?

Answer 49

Builds and strengthens tooth enamel.