Lesson 3.2.2.1.3

3.2.2.1.3 Antioxidant functions of vitamins A, C and E Quiz: AQA Food Preparation and Nutrition, Unit 1

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.2.2.1.3, Antioxidant functions of vitamins A, C and E: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 1: Food, nutrition and health, written with Revision Ninja.

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The 20 questions

  1. What is the main role of antioxidants in the body?

    • Storing energy in the form of fat in the liver and muscles
    • Protecting body cells from damage caused by free radicals
    • Building new muscle tissue after prolonged physical exercise
    • Carrying oxygen from the lungs to the cells of the body

  2. Which vitamins are described as antioxidant vitamins in the specification?

    • Vitamins B12, D and K
    • Vitamins A, C and E
    • Vitamins B1, B2 and B3
    • Vitamins D, K and folic acid

  3. Which food is a good example of a salad that provides antioxidant vitamins?

    • A salad with plain white rice and a sugary dressing
    • A salad with fried chips and a creamy sauce
    • A salad with white bread croutons and full-fat cheese
    • A salad with peppers, nuts and a boiled egg

  4. Which vitamin is an antioxidant that is also fat soluble?

    • Vitamin C
    • Folic acid
    • Vitamin B1
    • Vitamin E

  5. A student eats a meal with a vitamin C-rich fruit and a vitamin E-rich oil. Why is this a good combination for antioxidant protection?

    • Vitamin C and vitamin E work together to protect cells against free radical damage
    • Vitamin C and vitamin E both convert into calcium to strengthen the bones
    • Vitamin C and vitamin E both cancel out the need for protein in the meal
    • Vitamin C and vitamin E both supply the body's main source of energy

  6. What is a free radical?

    • A type of vitamin that is stored in fat and used to make bones strong
    • A form of dietary fibre that moves food through the bowel quickly
    • A mineral that is needed for the production of red blood cells
    • An unstable molecule that can damage body cells if it is not neutralised

  7. Which of these is the best way to keep antioxidant vitamins in a salad?

    • Prepare the salad shortly before serving and avoid soaking the leaves in water
    • Cut the salad into very small pieces and store it for two days before serving
    • Soak the salad leaves for several hours in water before preparing the dish
    • Boil the salad leaves in a large pan of water for twenty minutes

  8. Why are antioxidants important for a healthy diet?

    • They provide most of the energy needed for physical activity every day
    • They increase the amount of saturated fat the body can store safely
    • They help protect cells from damage that could contribute to disease
    • They supply the body with the main source of fibre for the digestive tract

  9. Which food is a good source of vitamin A as an antioxidant?

    • Plain crisps and salted peanuts
    • Carrots, spinach and eggs
    • White rice, pasta and bread
    • Sugary soft drinks and biscuits

  10. Explain how antioxidant vitamins protect the body's cells.

    • They stop the body producing any new cells, which keeps existing cells fresh
    • They neutralise free radicals, which reduces damage to the cell membranes and DNA
    • They convert free radicals into protein, which then strengthens the cell walls
    • They replace the cells' DNA with fat, which then protects the cells from injury

  11. Which vitamin is an antioxidant that is also needed for normal vision and is found in carrots?

    • Vitamin C
    • Vitamin B1
    • Vitamin A
    • Vitamin K

  12. A recipe for a fruit salad is prepared at lunchtime and eaten at dinner. Which antioxidant vitamin is most reduced?

    • Folic acid, which is easily destroyed once the fruit is cut and left standing
    • Vitamin C, which is easily destroyed once the fruit is cut and left standing
    • Vitamin K, which is easily destroyed once the fruit is cut and left standing
    • Vitamin D, which is easily destroyed once the fruit is cut and left standing

  13. Which of these foods provides vitamin E as an antioxidant?

    • Boiled rice and plain pasta
    • Skimmed milk and white bread
    • Fizzy drinks and fruit squash
    • Sunflower seeds and almonds

  14. Which statement about antioxidant vitamins and cooking is most accurate?

    • Cooking converts vitamin C into vitamin E, which then acts as an antioxidant in the body
    • Cooking has no effect on vitamins, so the method used makes no difference to antioxidants
    • Long cooking can destroy vitamin C, so quick methods help keep the antioxidant content
    • Long cooking increases vitamin C in vegetables, so boiling is always best for antioxidants

  15. Which antioxidant vitamin is most important for the immune system?

    • Vitamin C
    • Vitamin D
    • Vitamin K
    • Vitamin B12

  16. A student wants to add antioxidants to a packed lunch. Which choice would provide the most antioxidant vitamins?

    • A cheese sandwich made with white bread and butter
    • A bag of plain crisps and a sugary squash drink
    • A pepper and carrot salad with a handful of mixed nuts
    • A bowl of plain pasta with a cream sauce

  17. Why are fruit and vegetables eaten raw in a salad a good way to keep antioxidant vitamins?

    • Raw foods are cooked in the stomach, which releases extra antioxidant vitamins
    • Raw foods contain more saturated fat, which protects the antioxidant vitamins
    • Less heat and less water are used, so less vitamin C is lost than from boiling
    • Raw foods contain more water, which increases the antioxidant vitamin content

  18. Which of these is a sign of a potential vitamin E deficiency?

    • Scurvy, which causes bleeding gums and poor healing of wounds
    • Rickets, which causes softened and bent bones in children
    • Nerve and muscle problems, which are rare but linked with low vitamin E
    • Anaemia, which causes tiredness and pale skin due to low iron

  19. What is the link between antioxidant vitamins and long-term health?

    • Antioxidants reduce the body's ability to fight infection, which lowers long-term health
    • Antioxidants cause cells to multiply faster, which increases the risk of health issues
    • Antioxidants help protect cells from damage that can contribute to long-term disease
    • Antioxidants raise cholesterol, which is the main factor in long-term heart disease

  20. Which antioxidant vitamin is also needed for the normal function of the immune system and healthy skin?

    • Vitamin B1
    • Vitamin K
    • Vitamin A
    • Vitamin D

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