3.2.2.1.2 Water-soluble vitamins: B group and vitamin C Quiz: AQA Food Preparation and Nutrition, Unit 1

The 20 questions

1. Which vitamins are the B group water-soluble vitamins?

   • Fibre, starch and sugar, which are carbohydrates in the diet
   • Calcium, iron, zinc and iodine, which are minerals in the diet
   • A, D, E and K, which all dissolve in fat and are stored in the body
   • B1 (thiamin), B2 (riboflavin), B3 (niacin), folic acid and B12

2. Which vitamin is lost in large amounts when vegetables are boiled in water?

   • Vitamin K
   • Vitamin C
   • Vitamin D
   • Vitamin A

3. Which food is a good source of vitamin C?

   • Oranges, kiwi fruit and red peppers
   • Wholemeal bread, pasta and brown rice
   • Oily fish, eggs and fortified margarine
   • Full-fat cheese, butter and cream

4. Why are water-soluble vitamins not stored in large amounts in the body?

   • They are immediately converted into fat and stored in the liver
   • They are absorbed only into the bones, where they are kept for years
   • Any excess is passed out in the urine, so regular intake is needed
   • They are stored in the blood and are then used up within a few minutes

5. Which B group vitamin is linked with the prevention of neural tube defects in early pregnancy?

   • Folic acid
   • Vitamin C
   • Vitamin A
   • Vitamin E

6. Which vitamin is found mainly in animal foods and is therefore a concern for vegans?

   • Vitamin B12
   • Vitamin C
   • Vitamin E
   • Vitamin K

7. Which cooking method loses the least vitamin C from broccoli?

   • Soaking the broccoli in water before cooking it
   • Chopping it very small and leaving it to stand in water
   • Steaming for a short time in a covered pan
   • Boiling for a long time in a large pan of water

8. A student boils potatoes for 30 minutes, then drains them. Which vitamin loss is most likely?

   • Vitamin C and some B group vitamins dissolve into the cooking water
   • Vitamin K and vitamin E dissolve into the cooking water and are lost
   • Vitamin A and vitamin D dissolve into the cooking water and are lost
   • Only fat-soluble vitamins are lost, because potatoes contain no water-soluble vitamins

9. Which B group vitamin supports the release of energy from carbohydrates?

   • Vitamin E
   • Vitamin D
   • Thiamin (B1)
   • Vitamin K

10. Which food is a good source of thiamin (B1)?

    • Honey, golden syrup and boiled sweets
    • Wholegrain cereals, pork and yeast extract
    • Olive oil, avocado and sunflower seeds
    • Cucumber, lettuce and celery sticks

11. Which vitamin is needed for healthy skin and is found in milk, eggs and meat?

    • Riboflavin (B2)
    • Vitamin D
    • Vitamin E
    • Vitamin K

12. Which statement about vitamin C and heat is accurate?

    • Vitamin C is a fat, so it dissolves in oil and is kept in cooked vegetables
    • Vitamin C is not affected by heat or water, so cooking methods make no difference
    • Vitamin C is strengthened by heat, so cooking for longer increases its content
    • Vitamin C is destroyed by heat, so cooking for a long time reduces its content

13. Which vitamin helps the body absorb iron from plant foods?

    • Vitamin A
    • Vitamin K
    • Vitamin C
    • Vitamin D

14. Explain why a fruit salad served with orange juice is a good source of vitamin C after being prepared.

    • The fruit is cut and left standing, so some vitamin C is lost, so serve it soon after preparation
    • The fruit is cut and left standing, which increases vitamin C because the cut surfaces release it
    • The orange juice is heated before serving, which increases the vitamin C content of the juice
    • The fruit is blended with fat, which fixes the vitamin C in the mixture so it is not lost

15. A recipe needs a vitamin source for a vegan meal. Which food would best supply vitamin B12?

    • A portion of plain white rice cooked in water with no other ingredients
    • A fortified plant milk or a yeast extract that has been fortified with vitamin B12
    • A green salad made from raw cucumber, lettuce and celery sticks
    • A plain potato, cooked without any added oil or seasoning

16. Which water-soluble vitamin is most likely to be lost when rice is rinsed and drained after boiling?

    • Vitamin K, which dissolves into the water and is lost
    • Vitamin A, which dissolves into the water and is lost
    • B group vitamins, which dissolve into the water
    • Vitamin D, which dissolves into the water and is lost

17. Which vitamin is the main source for the B1 (thiamin) requirement in a wholemeal pasta dish?

    • Vitamin A from the pasta, which is found in the wheat grain husk
    • Vitamin D from the pasta, which is added during its manufacture
    • Vitamin K from the pasta, which is produced by the grain as it grows
    • Thiamin from wholegrain cereals such as wholemeal pasta

18. A student says that vitamin C is more stable in acidic foods. Why is this claimed?

    • Vitamin C is more easily oxidised in alkaline conditions, so acid helps keep it
    • Vitamin C is converted into a fat in acid, which stops it being lost during cooking
    • Vitamin C is destroyed by acid, which is why acidic foods have less of it
    • Vitamin C dissolves into fat in acidic foods, so it is kept in the oil

19. Which of these is a source of riboflavin (B2)?

    • Milk and eggs
    • Lentils and kidney beans
    • Refined white sugar and honey
    • Cucumbers and lettuce

20. Which vitamin is needed to help the body make red blood cells and is found in meat and fish?

    • Vitamin E
    • Vitamin C
    • Vitamin A
    • Vitamin B12

Related quizzes

• Protein: biological value, complementation and alternatives Quiz · 3.2.1.1 · 20 questions
• Fats: saturated, monounsaturated and polyunsaturated Quiz · 3.2.1.2 · 20 questions
• Carbohydrates: starch, sugars and dietary fibre Quiz · 3.2.1.3 · 20 questions
• Fat-soluble vitamins A, D, E and K Quiz · 3.2.2.1.1 · 20 questions
• Antioxidant functions of vitamins A, C and E Quiz · 3.2.2.1.3 · 20 questions
• Minerals: calcium, iron, sodium, fluoride, iodine and phosphorus Quiz · 3.2.2.2 · 20 questions
• Water: functions, losses and daily fluid needs Quiz · 3.2.2.3 · 20 questions
• Healthy diet guidelines, portions, costing and life stages Quiz · 3.2.3.1.1 · 20 questions
• Balanced meals for specific dietary groups Quiz · 3.2.3.1.2 · 20 questions
• Maintaining a healthy body weight throughout life Quiz · 3.2.3.1.3 · 20 questions