3.2.1.1 Protein: biological value, complementation and alternatives Quiz: AQA Food Preparation and Nutrition, Unit 1

The 20 questions

1. Which foods are good sources of high biological value (HBV) protein?

   • Eggs, meat, fish and dairy milk products
   • Sweets, biscuits, cakes and fizzy drinks
   • Rice, pasta, bread and breakfast cereals
   • Apples, carrots, bananas and grapes

2. What does a protein with low biological value lack?

   • Enough water to dissolve the protein during the digestion process
   • One or more of the essential amino acids the body cannot make itself
   • Enough dietary fibre to keep the digestive system working well
   • Enough vitamin C to help the body absorb the protein from food

3. What is protein complementation?

   • Cooking protein foods at a high heat so that they become safe to eat
   • Replacing animal protein with a sugary food so that the meal contains less fat
   • Eating two incomplete proteins together so they supply all essential amino acids
   • Adding extra salt to a protein dish so that the natural flavour is improved

4. Which pairing is an example of protein complementation?

   • Plain crisps served with a bowl of fresh fruit salad
   • Fried chips served with a bowl of vanilla ice cream
   • Boiled potatoes served with a glass of orange juice
   • Baked beans served on wholemeal toast

5. Which of these is a protein alternative to meat?

   • Full-fat butter made from cow's milk and cream
   • Vegetable oil used for shallow frying of onions
   • Refined white sugar crystals used for baking cakes
   • Textured vegetable protein (TVP) made from soya

6. Mycoprotein is best described as:

   • A soluble fibre extracted from oats and barley grains
   • A vitamin supplement added to plant-based drinks and milks
   • A protein made by drying cow's milk into a fine powder
   • A protein alternative produced by fermenting a fungus

7. What is the main function of protein in the diet?

   • Helping the body absorb calcium so that the bones stay strong
   • Providing the body's main store of energy over long periods
   • Supplying dietary fibre to keep the digestive system moving
   • Growth and repair of body tissues

8. Which of these is a feature of soya-based protein alternatives such as tofu?

   • They are made from wheat flour and provide mostly starch and sugar
   • They are made from fish and provide high levels of saturated fat
   • They are made from soya beans and are a plant-based source of protein
   • They are made from cow's milk and are a source of vitamin D

9. What happens when acid is added to protein during cooking?

   • The protein gains extra energy and rises in the mixture like bread
   • The protein loses all its amino acids and is left as starch
   • The protein dissolves completely and becomes a thin liquid like water
   • The protein unfolds, then the chains link together and set into a solid

10. A lemon juice is added to beaten egg white. Why does the egg white become firmer?

    • The acid turns the egg white into fat, which is solid at room temperature
    • The acid denatures the protein so its chains unfold and coagulate
    • The acid adds extra protein from the lemon, which makes the mixture firmer
    • The acid removes the protein's amino acids, leaving only starch to set

11. Protein provides 4 kcal per gram. How many kcal are provided by 25 g of protein?

    • 25 kcal
    • 625 kcal
    • 100 kcal
    • 6.25 kcal

12. A vegan student eats lentils with rice. Why is this combination a good choice?

    • Lentils and rice supply complementary amino acids, giving a more complete protein
    • Lentils and rice contain no carbohydrate, so the meal adds only protein to the diet
    • Lentils make the rice higher in biological value so it can replace meat fully
    • Rice supplies vitamin A that is missing from lentils, making the meal safer

13. A student replaces beef mince with soya mince in a bolognese. What is the most likely effect?

    • Protein content stays high and the saturated fat content is usually lower
    • Protein content falls to almost zero because soya contains no protein at all
    • The dish becomes much higher in saturated fat than the beef version was
    • The dish gains large amounts of vitamin D because soya is rich in vitamin D

14. Why should a vegetarian plan a range of protein sources across the day?

    • To reduce the amount of water the body needs for proper digestion
    • To combine incomplete proteins so that all essential amino acids are supplied
    • To raise the biological value of each food so it matches meat exactly
    • To increase the saturated fat so that the body stores more energy safely

15. A recipe needs 30 g of protein. Using the rule of 4 kcal per gram, how much energy does this protein supply?

    • 120 kcal
    • 30 kcal
    • 7.5 kcal
    • 750 kcal

16. Which change to a meal would most reduce the protein-related risk of a too-low protein intake?

    • Removing all the eggs and pulses from a meal that is already low in protein
    • Replacing a portion of the protein food with a sugary drink to add energy
    • Cooking the protein food for much longer until most of it has dried out
    • Adding a portion of pulses or eggs to a meal that contains only vegetables

17. Which statement about the amino acids in protein is correct?

    • Amino acids are a type of fat that is stored in the liver for later use
    • Amino acids are the fibre found in cell walls of fruit and vegetables
    • Some amino acids are essential because the body cannot make them itself
    • All amino acids can be made by the body, so food protein is never needed

18. Explain why a meat-free diet needs careful planning to provide enough protein of good quality.

    • Plant proteins are often low in one or more essential amino acids, so they must be combined
    • Plant proteins contain too much saturated fat, so they are unsafe to eat in quantity
    • Plant proteins are digested too quickly, so the body cannot absorb them into the blood
    • Plant proteins contain no amino acids at all, so they cannot provide any protein value

19. Which statement about meat alternatives such as mycoprotein is accurate?

    • They can be used in a bolognese or chilli to replace mince in a recipe
    • They are always lower in protein than fish, so they cannot be used in meals
    • They contain cholesterol in large amounts, so they are unsuitable for vegans
    • They cannot be cooked because they break down into liquid under heat

20. Which dietary reference statement about protein is the most accurate?

    • Protein should provide about 15% of daily energy intake
    • Protein should provide about 5% of daily energy intake
    • Protein should provide about 35% of daily energy intake
    • Protein should provide about 50% of daily energy intake

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