Cambridge IGCSE · Food and Nutrition (0648)

Nutritive value of food: Practice Questions

5 multiple-choice questions marked as you go, and 5 written questions with worked solutions. All on Nutritive value of food.

10 questions24 marksFree, no account

Question 1

1 mark

What is the primary function of carbohydrates in the human body?

Question 2

1 mark

Which of these carbohydrates is classified as a disaccharide and is commonly found in milk?

Question 3

1 mark

The following data shows the Non-Starch Polysaccharide (NSP) content per \(100\) g of different foods:
- White rice: \(0.2\) g
- Boiled potatoes: \(1.2\) g
- Lentils: \(3.7\) g
- Bran flakes: \(12.8\) g

Which food would be most effective at increasing faecal bulk to prevent constipation?

Question 4

1 mark

Which of the following is considered the best dietary source of Vitamin C (ascorbic acid)?

Question 5

1 mark

What is the primary function of non-starch polysaccharide (NSP), also known as dietary fibre, in the diet?

Question 6

2 marks

State two distinct physiological functions of Vitamin A (retinol) in the human body.

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Question 7

4 marks

Explain the difference between saturated and polyunsaturated fats, providing one specific food example for each category.

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Question 8

6 marks

Explain the specific role of thiamin (Vitamin B1) in energy metabolism and describe the symptoms of the deficiency disease associated with a lack of this vitamin.

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Question 9

3 marks

(a) State three essential functions of water in the human body.
(b) Identify two ways, other than drinking plain water, that an individual can maintain adequate hydration levels throughout the day.

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Question 10

4 marks

(a) Name two fat-soluble vitamins and describe one specific health benefit or function for each in the body.
(b) Explain the nutritional importance of consuming dietary fat in relation to the absorption of these vitamins.

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