Cambridge IGCSE · Food and Nutrition (0648)

Composition and value of the main foods in the diet: Practice Questions

5 multiple-choice questions marked as you go, and 5 written questions with worked solutions. All on Composition and value of the main foods in the diet.

10 questions26 marksFree, no account

Question 1

1 mark

Which of these cereals is most commonly used in the production of traditional pasta and semolina?

Question 2

1 mark

Which statement correctly describes the nutritional difference between egg white and egg yolk?

Question 3

1 mark

In the composition of meat, what is the primary role of connective tissue, and how does it affect the value of the cut?

Question 4

1 mark

Which statement correctly identifies the nutritional composition of green leafy vegetables like cabbage or kale?

Question 5

1 mark

What is the primary nutritional difference between butter and margarine in terms of their composition?

Question 6

2 marks

Name two plant-based sources of protein categorized under the composition of main foods in the diet.

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Question 7

4 marks

Describe the nutritional composition of pulses and why they are specifically valuable when combined with cereals.

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Question 8

6 marks

Analyze how the milling process of wheat to produce white flour affects the nutritional composition compared to whole-wheat flour.

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Question 9

4 marks

Eggs are a versatile food used in many sweet and savoury dishes.
(a) Identify three main nutrients found in the yolk of an egg.
(b) Explain why eggs are classified as a food of High Biological Value (HBV).
(c) Suggest one reason why eggs are considered an economical protein source for families.

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Question 10

5 marks

Dairy products are major sources of calcium in the diet.
(a) Discuss three functions of calcium in the body.
(b) Explain how the composition of skimmed milk differs from whole milk.
(c) Why is milk often heat-treated before being sold to consumers?

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