GCSEFood & NutritionAQAFood Preparation & NutritionExam QuestionsFood, Nutrition & HealthNutritional Needs & Health

Nutritional Needs & Health (AQA GCSE Food Preparation & Nutrition): Exam Questions

Exam code: 8585

2 hours29 questions
1
1 mark

Which one of the following food groups is linked to lactose intolerance?

  • Cereal foods

  • Vegetables

  • Dairy foods

  • Sugary foods

Choose your answer

2
1 mark

For our bodies to maintain a healthy weight, we need

  • energy balance

  • energy deficiency.

  • energy imbalance

  • energy surplus

Choose your answer

3
1 mark

Which life stage does the Eatwell Guide not apply to?

  • Adults over 50 years old

  • Children under 2 years old

  • Elderly over 65 years old

  • Teenagers under 16 years old

Choose your answer

4
1 mark

High blood pressure is linked to

  • cardiovascular disease.

  • iron deficiency.

  • skeletal disease.

  • tooth decay.

Choose your answer

5
1 mark

Basal metabolic rate (BMR) is

  • the amount of energy used for physical activity.

  • the amount of energy food and drink contains.

  • the amount of energy the body needs to stay alive.

  • the amount of energy used compared to food eaten.

Choose your answer

6
1 mark

What percentage of daily energy intake should come from protein?

  • 5%

  • 15%

  • 35%

  • 50%

Choose your answer

7
1 mark

Which of the following can be used to calculate the energy and nutritional value of a meal?

  • A temperature probe

  • Nutritional analysis software

  • A star profile sensory test

  • A food provenance label

Choose your answer

8
1 mark

Which of the following meals would be most suitable for someone following a high-fibre diet?

  • Grilled chicken with white rice and peeled carrots

  • Cheese omelette with white toast

  • Lentil curry with brown rice and vegetables

  • Baked fish with mashed potato and white bread

Choose your answer

9
1 mark

Which dietary change could help reduce the risk of coronary heart disease (CHD)?

  • Replace butter with an unsaturated vegetable oil

  • Replace wholemeal bread with white bread

  • Increase foods high in free sugars

  • Increase foods high in saturated fat

Choose your answer

10
1 mark

Which person is likely to have an increased need for iron?

  • A teenage girl who has started menstruating

  • A young child who drinks plenty of water

  • An adult with a low physical activity level

  • An older adult who has reduced their portion sizes

Choose your answer

11
1 mark

The amount of energy we use for movement each day is known as

  • BMR

  • DRV

  • PAL

  • RNI

Choose your answer

12
1 mark

Which of the following describes a lacto-vegetarian diet?

  • Dairy products and plant foods, but no eggs

  • Eggs and plant foods, but no dairy products

  • Plant foods only, with no animal products

  • Dairy products, eggs, plant foods and fish

Choose your answer

13
12 marks

Childhood obesity is increasing in Britain and has been linked to an unhealthy diet.
Assess the various factors which contribute to childhood obesity and explain how an unhealthy diet in childhood may put future health at risk.

How did you do?

14
6 marks

Describe a breakfast that would supply the micronutrients needed for good dental health in young children. Give reasons for your choice.

How did you do?

15
8 marks

All life stages have different nutritional needs. Describe the different nutritional needs to be considered when planning meals for:

  • Teenagers

  • The Elderly

How did you do?

16
2 marks

The information below shows a recipe for a batch of vegetarian burgers.

Vegetarian burgers

This source has been removed due to third-party copyright restrictions.

Other information:

Not suitable for vegans.

Ingredients:

Sunflower oil for shallow frying 1 small onion, finely chopped 1 garlic clove, crushed 400g can chickpeas 1 tsp ground cumin 1 tsp fresh coriander 1 tsp fresh parsley 1 egg, beaten

Method:

1. Shallow fry the onion and garlic.

2. Mix all ingredients together in a food processor.

3. Shape into 6 balls

4. Flatten into burgers

5. Brush with a little oil.

6. Grill burgers for 4 minutes on each side

Using the information above, answer the following questions.

Explain why this dish is not suitable for vegans.

How did you do?

17
8 marks

Information about two soups is given below.

You should use this information when answering the question that follows.

Table of ingredients and nutrients per 200 ml serving for two soups. Soup A, leek, potato and bacon soup, ingredients in quantity order: leeks, potatoes, bacon, onion, stock cube, double cream, butter. Soup B, minted pea and potato soup, ingredients in quantity order: peas, potatoes (skin left on), fresh vegetable stock, mint, sunflower oil. Nutrients, Soup A then Soup B: energy 541 kcal and 461 kcal; protein 14.4 g and 19.9 g; carbohydrates 58.0 g and 72.0 g; unsaturated fat 29.5 g and 12.3 g; saturated fat 15.3 g and 1.4 g; dietary fibre 8.8 g and 10.8 g; sugar 3.43 g and 5.2 g; salt 2.46 g and 0.86 g

With reference to the ingredients and nutrient content of each of the soups, evaluate the suitability of these soups for people with Coronary Heart Disease (CHD).

Give justified reasons for your choice.

How did you do?

18a
2 marks

University students may have a diet of ready meals and takeaways.

They often do not get their 5-a-day.

Explain the term 5-a-day.

How did you do?

18b
6 marks

Explain how a diet containing too many ready meals and takeaways could impact a student's long-term health.

How did you do?

19
6 marks

Discuss how students can use healthy eating guidelines when planning meals to achieve a well-balanced diet.

How did you do?

20
8 marks

Good bone health in younger people “helps to prevent osteoporosis in later life” (British Nutrition Foundation, 2019).

  • Analyse the dietary factors that can cause osteoporosis.

  • Evaluate the nutritional advice that should be followed to improve bone health.

How did you do?

21
6 marks

The ingredient list below is for beef lasagne.

Ingredient List

  • For the meat sauce:

  • 500 g beef mince

  • 1 onion

  • 400 g chopped tomatoes

  • 1 beef stock cube

  • 1 teaspoon mixed herbs

For the cheese sauce:

  • 50 g butter

  • 50 g plain flour

  • 600 ml milk

  • 150 g grated Cheddar cheese

  • 8 lasagne sheets

Explain how the ingredients can be changed so that the lasagne is suitable for someone following a vegan diet.

How did you do?

22
12 marks

The following food diary is a record of a day’s food intake for an overweight adult.

Breakfast

  • Sausage sandwich on white bread

  • Cup of coffee with milk and two sugars

Snack

  • Salt and vinegar crisps

Lunch

  • Tuna and mayonnaise sandwich

  • Bag of salted peanuts

  • Chocolate brownie

  • Can of fizzy drink

Evening meal

  • Cheese and tomato pizza, served with chips

  • Glass of orange juice

Use this information and your knowledge of healthy eating guidelines and nutrition to:

  • analyse the suitability of this food diary for an overweight adult

  • evaluate how the adult’s diet could be improved to meet their nutritional needs.

How did you do?

23
12 marks

A care home for older people is going to add one of the following fish-based meals to the weekly menu:

  • tuna and tomato pasta bake, topped with grated cheese

  • battered cod and chips, served with peas.

Nutritional Information

Meals

Tuna and tomato pasta bake, topped with grated cheese.

Battered cod and chips, served with peas.

Ingredients

Wholemeal pasta, canned tuna (in spring water), chopped tomatoes, onion, sweetcorn, spinach, cheddar cheese, garlic, basil, salt and pepper.

Potato, cod fillet, milk, plain flour, egg, peas, oil, salt and pepper.

Energy (kcal)

602

859

Fat (g)

14

25

Saturated fat (g)

5

11

Carbohydrate (g)

89

65

Sugar (g)

10

4

Protein (g)

32

36

Fibre (g)

9

3

Salt (g)

0.7

1.1

Using the nutritional information and your knowledge of healthy eating and nutrition:

  • analyse the suitability of each meal for an older person

  • evaluate which meal is the healthier choice, justifying your reasons.

How did you do?

24
3 marks

State three factors that can affect a person's basal metabolic rate (BMR).

How did you do?

25
4 marks

Explain how a person's basal metabolic rate (BMR) and physical activity level (PAL) affect their daily energy requirements.

How did you do?

26
4 marks

A student is planning a lunch for someone with coeliac disease. The lunch contains breaded chicken, couscous and salad.

Suggest two changes that would make the lunch suitable for someone with coeliac disease. Give a reason for each change.

How did you do?

27
4 marks

An adult has been told they are at increased risk of developing Type 2 diabetes.

Suggest two changes they could make to reduce their risk. Give a reason for each change.

How did you do?

28
3 marks

Give three dietary recommendations that could help reduce the risk of rickets.

How did you do?

29
4 marks

An older adult has a low physical activity level (PAL).

Compare their energy and portion-size requirements with those of an active teenager. Explain the reasons for the differences.

How did you do?