Exam style Questions

Identify two nutrients found in oily fish. Give one function of each PROTEIN- growth and repair, maintenance of body cells VITAMIN A- help see in dim light/ normal growth in children, maintenance of healthy skin, keep mucous membranes healthy VITAMIN D- proper formation of bones and teeth, promote quicker healing of bone fractures, required for absorption of calcium and phosphorus

State two functions of dietary fibre. Helps to remove toxic or harmful waste products from the body Helps prevent bowel disorders such as constipation, diverticular disease and bowel cancer Absorbs water to help bulk out the faeces, which helps move it through he body Gives a feeling of fullness, to help prevent overeating and obesity May help to lower LDL cholesterol and so reduce risk of heart disease

Explain the inter-relationship between calcium and vitamin D. Vitamin D works with calcium to aid absorption and form strong bones and teeth Without Vitamin D, the body cannot make use of calcium in food Without Vitamin D less calcium will be absorbed and this will affect the strength of bones and teeth

Describe one way to help prevent the loss of vitamin C from vegetables during each of the following stages: A) Storage B) Preparation C) Cooking

Storage Store in a cool dark place away from light Store in a salad drawer of a refrigerator Store for as short a time as possible

Preparation Do not peel/peel very thinly Prepare just before needed Do not soak in water Use sharp knife Do not chop into small pieces/ use as large pieces as possible

Cooking Cook vegetables for as short a time as possible Cook in as little water as possible Cook with lid on/ in a covered steamer Steam/microwave Use vegetable water for soups/sauces (recycle vitamin C) Don not keep warm/reheat

State two functions of salt in the diet and give two practical ways to reduce salt in the diet. Functions: essential for maintaining the correct fluid balance in the body Required for correct muscle and nerve activity Prevents muscle cramps Two practical ways: Limit intake of salty snacks/ limit intake of processed foods taste food before adding salt Use herbs/spices to add flavour Read labels, choose lower salt products