3.2.1.3 Carbohydrates: starch, sugars and dietary fibre Quiz: AQA Food Preparation and Nutrition, Unit 1

The 20 questions

1. What is the main type of carbohydrate that is a polysaccharide?

   • Fructose
   • Sucrose
   • Starch
   • Glucose

2. Which of these is a monosaccharide?

   • Glucose
   • Sucrose
   • Lactose
   • Starch

3. Which pair of sugars is a disaccharide?

   • Glucose and fructose
   • Starch and cellulose
   • Galactose and glycogen
   • Sucrose and lactose

4. What is dietary fibre?

   • Fat that is stored under the skin and used for energy later on
   • Protein that the body cannot break down, found in animal products
   • Vitamin that is found mainly in fresh fruits and vegetables
   • Carbohydrate that the body cannot fully digest, found in plant foods

5. Which of these foods is a good source of starch?

   • Cheese and full-fat yogurt
   • Fish fillets and lean chicken
   • Olive oil and sunflower seeds
   • Potatoes and wholegrain pasta

6. Which sugar is found naturally in milk?

   • Maltose
   • Lactose
   • Sucrose
   • Fructose from fruit

7. The recommendation is that about 45% of energy from carbohydrate comes from starches. Which pair of carbohydrates reflects that advice?

   • Dietary fibre in bran, plus free sugars in syrup and honey
   • Free sugars in sweets and fizzy drinks, plus starches in cakes and biscuits
   • Starches in bread, rice and potatoes, plus lactose in milk and fruit sugars
   • Sucrose in table sugar, plus lactose in cream and butter

8. What is the recommended maximum proportion of energy that should come from free sugars?

   • 25% of total energy intake
   • 50% of total energy intake
   • 15% of total energy intake
   • 5% of total energy intake

9. Which carbohydrate is not broken down into simple sugars during digestion?

   • Lactose from semi-skimmed milk
   • Dietary fibre such as cellulose
   • Sucrose from table sugar
   • Starch from wholegrain bread

10. A recipe needs 60 g of carbohydrate, of which 45% should be starch. How many grams of starch is that?

    • 27 g
    • 45 g
    • 33 g
    • 15 g

11. Which change would most increase the fibre content of a bread recipe?

    • Using plain white flour with an extra egg added
    • Adding more butter to make the bread richer and moister
    • Using extra sugar to make the bread softer and sweeter
    • Using wholemeal flour instead of white flour

12. Why is dietary fibre important for good health?

    • It provides the protein needed to repair damaged tissue in the body
    • It helps keep the bowel healthy and can help prevent constipation
    • It supplies most of the body's vitamin C needed to fight infection
    • It stores energy as fat for use during times of illness or fasting

13. Which of these is a source of free sugars?

    • Lentils and kidney beans in a stew
    • Whole apples and fresh pears
    • Brown rice and wholegrain pasta
    • Fruit juice and syrup added to a dessert

14. A student says that starch and sugar both provide 4 kcal per gram. Is the student correct?

    • No, starch provides 9 kcal per gram while sugar provides 4 kcal per gram
    • No, sugar provides 9 kcal per gram while starch provides 2 kcal per gram
    • No, starch provides no energy because the body cannot digest it at all
    • Yes, both starch and sugar provide about 4 kcal per gram of carbohydrate

15. How does a high-fibre diet help with the bowel?

    • Fibre dissolves in fat and coats the bowel to stop food moving through
    • Fibre adds bulk and softens waste, helping food move through the bowel
    • Fibre is absorbed fully into the blood, which stops the bowel from working
    • Fibre converts into vitamin D in the bowel, which strengthens the muscles

16. Explain why a diet high in free sugars can contribute to tooth decay.

    • Sugars block the flow of saliva, which stops the teeth receiving vitamin D
    • Sugars remove calcium from the teeth directly, causing the enamel to soften
    • Bacteria in the mouth use sugars to produce acid that attacks tooth enamel
    • Sugars are stored in teeth as fat, which weakens the enamel over time

17. Which method correctly thickens a sauce using cornflour?

    • Boiling the cornflour with extra sugar until it turns into a hard caramel toffee
    • Adding the cornflour dry to the sauce and leaving it to cool without any stirring
    • Adding the cornflour dry to hot oil and cooking it at a very high temperature quickly
    • Mixing the cornflour into a little cold liquid, then heating and stirring the sauce

18. Which of these is the correct description of a complex carbohydrate?

    • A disaccharide made of two sugar units, such as sucrose or maltose
    • A protein made of many amino acids joined together, such as gluten
    • A polysaccharide made of many sugar units joined together, such as starch
    • A monosaccharide made of a single sugar unit, such as glucose or fructose

19. Which food is the richest source of dietary fibre?

    • Wholemeal bread, bran cereal and dried beans
    • White bread, plain pasta and refined rice
    • Full-fat milk, cheese and natural yogurt
    • Sugary sweets, fizzy drinks and biscuits

20. A student wants to cut free sugars in a fruit smoothie. Which change best achieves this?

    • Blending the smoothie for longer, which removes all sugar from the mixture
    • Replacing sugar syrup with whole fruit, which contains natural sugars rather than free sugars
    • Adding honey and syrup, which are both natural and therefore not free sugars
    • Adding extra fruit juice, which is free from any sugar and adds no energy

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