3.6.2.2.1 Fortified and modified foods with health benefits Quiz: AQA Food Preparation and Nutrition, Unit 5

The 20 questions

1. What is the main purpose of a cholesterol-lowering spread?

   • To provide a large amount of vitamin C for the body each day
   • To increase the amount of cholesterol in the blood of the eater
   • To help lower blood cholesterol levels as part of a healthy diet
   • To replace all the fat in a diet with a single food

2. Which nutrients are added to white flour through fortification?

   • Thiamin, niacin, calcium and iron
   • Protein and fibre only in a set ratio
   • Vitamin C and folic acid only in small amounts
   • Sodium and sugar in controlled amounts

3. Which nutrients are added to breakfast cereals through fortification?

   • Sodium and sugar only, to improve taste
   • Thiamin and niacin only, as used in flour
   • Vitamin A and vitamin D only, as used in spreads
   • Folic acid and iron

4. Which vitamins are added to fats and low-fat spreads?

   • Vitamins A and D
   • Vitamins B12 and C, both added to fats
   • Vitamins K and E, both added to fats
   • Vitamins B1 and B3, both added to fats

5. Why is calcium added to white flour?

   • It helps boost calcium intake for people who may not get enough
   • It stops the flour from going stale on the shelf, so it lasts for longer
   • It helps the flour rise faster in the oven, giving a lighter loaf of bread
   • It makes the flour taste sweeter when baked, improving the bread flavour

6. What is fortification?

   • Adding nutrients to a food to improve its nutritional value
   • Drying a food to extend its shelf life in the store cupboard
   • Removing nutrients from a food to make it lighter for sale
   • Freezing a food to preserve its colour for the shelf

7. Which spread would be most suitable for someone who wants to lower their blood cholesterol?

   • A cream spread with extra dairy fat for richness
   • A butter with a high level of saturated fat from dairy
   • A plant-sterol spread used as part of a balanced diet
   • A margarine containing lots of sugar for flavour

8. Which nutrient is fortified in breakfast cereals to help prevent anaemia?

   • Vitamin C, which is destroyed by heat in cooking
   • Iron
   • Protein, which is found in many foods in the diet
   • Calcium, which is mainly found in bones and teeth

9. Why are vitamins A and D added to low-fat spreads?

   • Low-fat spreads may not naturally contain these vitamins, so they are added
   • Vitamins A and D make the spread taste sweeter on the toast at breakfast
   • Vitamins A and D stop the spread from melting in the fridge during storage
   • Vitamins A and D remove the fat from the spread completely during making

10. Which fortified food is designed to help people who do not eat much meat get iron?

    • Plain white rice cooked in water
    • Cream cheese made from full-fat milk
    • Breakfast cereals with added iron
    • Unfortified pasta made from durum wheat

11. Which statement about the health benefit of fortification is accurate?

    • Fortification always makes food lower in calories for everyone
    • Fortification has no effect on health in any way
    • Fortification can help people meet recommended intakes of certain nutrients
    • Fortification replaces all the natural nutrients in the food

12. Which fortified food is most likely to contain niacin?

    • Fresh apples, which are a natural fruit with no additives
    • White flour, which is fortified with niacin
    • Raw carrots, which are a vegetable with no fortification
    • Plain cream, which is a dairy product without additives

13. Which statement about the efficacy of fortified and modified foods is correct?

    • Their benefits are always proven by the manufacturer, so no testing is needed at all
    • Their benefits are the same for every person, so testing by age group is unnecessary
    • Their benefits can be judged by how the packaging looks on the shelf in the shop
    • Their benefits should be tested, and products can be assessed through sensory and nutritional analysis

14. Which of these is a fortified food sold to help people lower cholesterol?

    • Plain full-fat butter, which is a dairy fat
    • Unsweetened fruit juice, which is a natural drink
    • Cholesterol-lowering spread
    • Standard white bread, which is a staple food

15. Why might a manufacturer fortify a food with vitamin D?

    • To make the food spicier when it is eaten
    • To change the colour of the food in the pack
    • To help provide vitamin D which is needed for healthy bones
    • To make the food last longer on the shelf in the shop

16. Which statement about the nutritional impact of fortification is accurate?

    • Fortification only changes the weight of foods on the scale
    • Fortification can improve the nutrient intake of a population when used widely
    • Fortification always reduces the nutrient value of foods in the shop
    • Fortification has no link to the diet of the people who eat the food

17. Which vitamin is added to low-fat spreads to help support healthy vision?

    • Niacin, which is added to white flour
    • Vitamin C, which is lost in heating and drying
    • Vitamin A
    • Thiamin, which is added to white flour

18. Why do manufacturers fortify foods rather than only advise people to eat more of a nutrient?

    • Fortification helps a population meet nutrient needs without changing the diet much
    • Fortification is only done for cosmetic reasons, to make packaging look healthier
    • Fortified foods never contain any natural nutrients, so they rely only on additives
    • Fortified foods are always cheaper to make than unfortified foods, so they sell better

19. Which statement about fortified foods is accurate?

    • They can help fill nutrient gaps in a diet when eaten regularly
    • They replace the need for all other foods in a balanced diet
    • They always contain every vitamin and mineral the body needs
    • They are only sold in specialist health food shops in towns

20. Which nutrient is added to breakfast cereals to support the formation of red blood cells?

    • Calcium, which supports bone health
    • Vitamin D, which supports calcium absorption
    • Folic acid
    • Niacin, which supports energy release from food

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