Cambridge IGCSE · Food and Nutrition (0648)

Meal planning and dietary guidelines: Practice Questions

5 multiple-choice questions marked as you go, and 2 written questions with worked solutions. All on Meal planning and dietary guidelines.

7 questions17 marksFree, no account

Question 1

1 mark

When planning a balanced meal for a teenager, which factor is the most important to consider regarding their high energy requirements?

Question 2

1 mark

What is the main nutritional reason for encouraging a lacto-vegetarian to include pulses and cereals together in a single meal?

Question 3

1 mark

A meal planner is designing a menu for a coeliac patient that also aims to increase non-starch polysaccharide (NSP) intake. Which of the following lunch options is the most appropriate choice?

Question 4

1 mark

Which of the following describes the specific dietary needs of a person suffering from coeliac disease?

Question 5

1 mark

Why is the inclusion of herbs and spices particularly useful when planning meals for someone on a low-salt (sodium restricted) diet?

Question 6

6 marks

Explain the principle of protein complementarity and describe how a vegan can apply this concept by combining specific Low Biological Value (LBV) foods to ensure a complete intake of essential amino acids.

Write your answer out first, then check it against the worked solution.

Question 7

6 marks

When planning meals for a convalescent, explain why it is essential to provide small, frequent meals that are high in Vitamin C and protein rather than three large, standard meals.

Write your answer out first, then check it against the worked solution.

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