3.2.3.3 Nutritional analysis and food tables Quiz: AQA Food Preparation and Nutrition, Unit 1

The 20 questions

1. What is nutritional analysis used for?

   • Measuring the temperature at which a food is safely cooked in the oven
   • Measuring the weight of a food before it is put into storage
   • Finding the energy and nutrient content of a recipe or diet
   • Counting the number of ingredients in a recipe for shopping lists

2. What is a food table used for in nutritional analysis?

   • Recording the temperature of the oven during cooking of a dish
   • Looking up the energy and nutrient values of foods per 100 g
   • Recording the number of portions a recipe makes for a family
   • Recording the cost of each ingredient bought from a supermarket

3. A recipe uses 200 g of a food that contains 150 kcal per 100 g. How many kcal does the 200 g contribute?

   • 300 kcal
   • 150 kcal
   • 75 kcal
   • 750 kcal

4. Which nutrient value would a student need to find in a food table to check protein in a dish?

   • Vitamin D content in the packaging of each ingredient
   • Protein content per 100 g of each ingredient
   • Sugar content in the packaging of each ingredient
   • Salt content in the packaging of each ingredient only

5. Why must a nutritional analysis of a recipe take account of the amount of each ingredient?

   • Each ingredient has the same values regardless of the amount, so weight does not matter
   • Each ingredient loses its nutrients once weighed, so weight should be ignored
   • Each ingredient's values depend on its quantity, so the totals must be calculated by weight
   • Each ingredient is measured only by its cost, so the weight is not needed

6. Which tool helps plan a recipe to meet nutritional guidelines?

   • Nutritional analysis software
   • A timer for counting the minutes of cooking
   • A thermometer for checking oven temperature
   • A set of scales for weighing the baking tins

7. A recipe has a total energy of 1,200 kcal and makes 4 portions. What is the energy per portion?

   • 300 kcal
   • 400 kcal
   • 200 kcal
   • 1,200 kcal

8. Which of these is a limitation of food tables?

   • Values are always exact for every batch of food, with no variation at all
   • Values include the price of each ingredient, which changes each season
   • Values are averages, so the actual content of a food may vary
   • Values include the cooking method used, which is always the same for each food

9. A student plans a meal to reduce total fat. Which step from nutritional analysis is most useful?

   • Comparing the fat content of each ingredient, then swapping high-fat items for lower-fat ones
   • Ignoring the fat content altogether and focusing only on the cooking time
   • Adding extra oil to the recipe to make it more filling and satisfying
   • Counting only the number of ingredients and ignoring their nutrient content

10. Which statement about modifying a recipe with nutritional analysis is accurate?

    • Changing one ingredient changes only the price, so the nutrient values stay the same
    • Changing one ingredient has no effect on the total nutrients, so no recalculation is needed
    • Changing one ingredient changes the total nutrient values, so the analysis must be recalculated
    • Changing one ingredient changes only the number of portions, not the nutrient totals

11. Explain why a student should use the values in a food table rather than guessing the energy of a meal.

    • Food tables give guessed values, so the energy total is no more accurate than a guess
    • Food tables give values only for drinks, so they cannot be used for a whole meal
    • Food tables give exact values for each meal, so no calculation is needed at all
    • Food tables give measured average values, so the energy total is more accurate than a guess

12. A recipe for 4 portions contains 60 g of protein in total. How much protein is in one portion?

    • 60 g
    • 240 g
    • 15 g
    • 30 g

13. Which information is needed to find the energy content of a 250 g portion of a food listed per 100 g?

    • The protein per 100 g, which is then divided by 250
    • The energy per 100 g, which is then divided by 2.5
    • The energy per 100 g, which is then multiplied by 2.5
    • The price of the food, which is then multiplied by 2.5

14. A student modifies a recipe to replace 100 g of butter with 100 g of olive oil. What is the main effect?

    • Protein is increased to a much higher level than before
    • Saturated fat is reduced while monounsaturated fat is increased
    • Vitamin D is increased to a much higher level than before
    • Saturated fat is increased while monounsaturated fat is reduced

15. Which is the most useful way to check that a recipe meets the healthy eating guidelines?

    • Check how long the dish takes to make and how many plates are needed
    • Check the colour of the finished dish and whether it looks appealing
    • Check the packaging of each ingredient for the brand name and logo
    • Compare the recipe's nutrient totals and percentages of energy with the guidelines

16. Which part of a nutritional analysis is used to calculate the energy from protein in a meal?

    • The water content, multiplied by 9 kcal per gram
    • The protein content, multiplied by 4 kcal per gram
    • The vitamin content, multiplied by 4 kcal per gram
    • The fibre content, multiplied by 9 kcal per gram

17. A dish contains 20 g of fat per portion. How much energy does the fat provide, using 9 kcal per gram?

    • 20 kcal
    • 180 kcal
    • 36 kcal
    • 1,800 kcal

18. Which statement about the accuracy of nutritional analysis is correct?

    • It is never useful, because food values change every time a dish is cooked
    • It is always perfectly accurate, whatever the quantities or food table values used
    • It is useful only for drinks, since solid foods cannot be measured accurately
    • It is only as accurate as the quantities weighed and the food table values used

19. Which information is the most useful for working out the energy in a recipe?

    • The number of people who will eat the dish on a particular day
    • The shape of the dish used to serve the food at the table
    • The colour of each ingredient on the packaging and its brand name
    • The energy value per 100 g for each ingredient, and the weight used

20. A recipe contains 50 g of an ingredient that provides 400 kcal per 100 g. How many kcal does it provide?

    • 200 kcal
    • 50 kcal
    • 800 kcal
    • 400 kcal

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