Lesson 3.2.3.1.2

3.2.3.1.2 Balanced meals for specific dietary groups Quiz: AQA Food Preparation and Nutrition, Unit 1

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.2.3.1.2, Balanced meals for specific dietary groups: 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. Which ingredient is a suitable protein swap for a vegan version of a meat dish?

    • Butter or cream
    • Fried bacon
    • Cheddar cheese
    • Tofu or lentils

  2. Which diet avoids all gluten-containing grains such as wheat, barley and rye?

    • Vegan diet
    • Coeliac diet
    • Lactose-free diet
    • High fibre diet

  3. Which change is needed to make a sauce suitable for someone who is lactose intolerant?

    • Adding extra cream to make the sauce thicker and richer in flavour
    • Replacing cow's milk with a lactose-free milk or a plant-based alternative
    • Adding extra cheese to give a stronger taste and more protein
    • Adding a spoonful of butter for extra richness and colour

  4. Which ingredient would be unsuitable in a meal for a person following a vegetarian diet?

    • Vegetable stock
    • Lentils
    • Tofu
    • Fish stock

  5. A high-fibre diet is planned for an adult. Which change is most suitable?

    • Using white bread, plain pasta and sugary cereals for the main meals
    • Using crisps, biscuits and cake as the main sources of carbohydrate
    • Using wholegrain bread, brown rice and plenty of beans and vegetables
    • Using full-fat cheese, butter and cream in most of the main dishes

  6. Which statement about a vegan diet is accurate?

    • It excludes only dairy foods, so eggs and meat are included in the diet
    • It excludes all animal products, including meat, fish, eggs, dairy and honey
    • It excludes only red meat, so fish and dairy foods are included in the diet
    • It excludes only sugar and salt, so most animal products are included

  7. Which food is suitable for a person who is coeliac?

    • Wholemeal bread made with wheat flour
    • Pasta made from durum wheat semolina
    • Rice cakes made with gluten-free flour
    • Barley soup made with barley and wheat stock

  8. Why do vegetarians need to plan their meals carefully to get enough iron?

    • Plant sources of iron contain no vitamin C, so iron is lost from the body fast
    • Plant sources of iron are only found in dairy products, so milk must be eaten daily
    • Plant sources of iron are less easily absorbed, so meals should include vitamin C foods too
    • Plant sources of iron are more easily absorbed than meat, so less planning is needed

  9. A recipe for a high-fibre meal includes pulses. What is the main benefit of the pulses?

    • They add sugar that helps the body absorb vitamin D more easily
    • They add fibre and protein and help keep the bowel healthy
    • They add salt to the meal to help control blood pressure in adults
    • They add saturated fat that gives the meal energy for the whole day

  10. Which group of people might need a diet that is free from lactose?

    • People who are vegetarian
    • People who are lactose intolerant
    • Teenagers who are growing quickly
    • People on a high-fibre diet

  11. A vegetarian lasagne is made with a ricotta-style filling. Which ingredient makes it suitable for a vegetarian?

    • Anchovies added to the tomato sauce for flavour
    • Vegetarian cheese made without animal rennet
    • Beef mince cooked in the tomato sauce
    • Chicken stock used to make the white sauce

  12. Which change would make a meal lower in fibre and so less suitable for a high-fibre diet?

    • Replacing wholegrain rice with white rice
    • Adding more kidney beans to a chilli
    • Serving the meal with extra vegetables
    • Replacing white flour with wholemeal flour

  13. Explain why a coeliac person must read labels carefully.

    • Many processed foods contain no fibre, so labels are needed to check the fibre
    • Many processed foods contain hidden gluten, which would harm a person with coeliac disease
    • Many processed foods contain no nutrients, so labels are needed to find the calories
    • Many processed foods contain extra vitamin D, which is harmful to a person with coeliac disease

  14. A vegan student is planning a meal. Which food would provide vitamin B12?

    • A portion of boiled white rice with no other additions
    • A fortified plant-based milk or breakfast cereal
    • A plain salad of raw cucumber and lettuce
    • A bowl of plain strawberries with no other ingredients

  15. Which change makes a bolognese suitable for a vegetarian?

    • Adding bacon to the sauce to give a smoky flavour and extra richness
    • Adding anchovies to the sauce to give a stronger savoury taste
    • Adding extra beef stock to the sauce for a richer and more savoury flavour
    • Replacing the minced beef with a meat-free protein such as lentils or textured soya

  16. Why is it important to plan balanced meals for a coeliac who also follows a vegan diet?

    • Both diets restrict foods, so care is needed to get enough protein, iron, calcium and fibre
    • Both diets exclude fibre entirely, so the meal plan must add it back in
    • Both diets add extra foods, so no planning is needed to meet nutritional needs
    • Both diets provide the same nutrients as a standard diet, so planning is not needed

  17. Which statement about a balanced meal for a high-fibre diet is accurate?

    • It should include wholegrain carbohydrates, fruit, vegetables and pulses
    • It should include mainly processed meats and fried foods for protein
    • It should include mainly sugar and syrup to provide quick energy
    • It should include mainly white bread, butter and cheese for energy

  18. Which food could a vegetarian use to replace chicken in a stir fry?

    • Gelatine made from animal bones
    • Fish sauce made from fermented anchovies
    • Beef stock cubes made with meat extract
    • Tofu or Quorn-style mycoprotein

  19. Which ingredient should a coeliac avoid in a pizza base?

    • Rice flour
    • Cornflour
    • Potato flour
    • Wheat flour

  20. A high-fibre breakfast is planned for an adult. Which option is most suitable?

    • A fried breakfast of bacon, eggs and white toast
    • Sugary cereal with a glass of fizzy drink
    • A pastry with butter and a sweet glaze
    • Wholegrain porridge with a handful of berries

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