AQA GCSE Food Preparation and Nutrition: Revision Guide

Food Safety > Food spoilage and contamination Nutriti nal needs and health 1. The eight dietary guidelines? (8 marks) 2. What the word ‘diet’ means? (1 mark) 3. The names of ve special diets? (5 marks) 4. What a healthy balanced diet means? (1 mark) 5. Five general rules for planning meals for anyone? (5 marks) 6. Three best eating habits and lifestyle choices for children aged 1–4 years? (3 marks) 7. Three best eating habits and lifestyle choices for children aged 5–12 years? (3 marks) 8. Three best eating habits and lifestyle choices for teenagers? (3 marks) 9. Three best eating habits and lifestyle choices for adults? (3 marks) 10. Three best eating habits and lifestyle choices for elderly adults? (3 marks) 11. Why iron and vitamin C are especially important for teenage girls and adult women? (1 mark) 12. Why calcium and vitamin D are especially important for teenagers and adults? (2 marks) 13. Why protein is especially important for young children? (1 mark) 14. Why vitamins A, C and E are especially important for elderly adults? (1 mark) 15. Two foods that lacto-vegetarians do eat and two that they do not? (4 marks) 16. Two foods that a coeliac can eat and two that they cannot? (4 marks) 17. Two foods that someone on a low sodium diet can eat and two that they should not? (4 marks) 18. Three reasons why the body needs energy? (3 marks) 19. What an energy-dense food is? (1 mark) 20. The main source of energy for the body? (1 mark) 21. What happens to the body if you have excess energy from food? (1 mark) 22. What BMR means and what its de nition is? (2 marks) 23. Two reasons why physical activity is important for the body? (2 marks) 24. Three possible effects on the body of being obese? (3 marks) 25. Three possible effects on the body of having Type 2 diabetes? (3 marks) 26. Three possible effects on the body of having high blood pressure obese? (3 marks) 27. Three risk factors that may lead to the development of coronary heart disease? (3 marks) 28. How tooth decay develops? (3 marks) 29. Two types of foods / drinks to avoid in order to prevent tooth decay? (2 marks) 30. Three symptoms of iron de ciency anaemia? (3 marks) Knowledge check – can you recall...? (Answers on pages 146–148) Stretch and challenge questions The Eatwell Guide gives advice to people about how to choose a healthy, balanced diet. 1. Explain in detail, the reasons for the following pieces of advice given on the Eatwell Guide: a) Starchy foods: Choose wholegrain or higher fibre versions with less added fat, salt and sugar. (4 marks) b) Oils and spreads: Choose unsaturated oils and use in small amounts. (4 marks) c) Eat more beans and pulses, two portions of sustainably sourced fish per week, one of which is oily. Eat less red and processed meats. (4 marks) 2. In the UK, the number of people changing from a meat eating to a vegetarian diet has grown over the past few years. a) Analyse the reasons why more people are choosing to eat a vegetarian diet, giving details and examples in your answer. (5 marks) b) Explain the similarities and differences between a lacto-ovo vegetarian diet and a vegan diet. (3 marks) 3. The number of people who develop osteoporosis is rising each year in the UK. a) Explain what osteoporosis is and why it develops. (4 marks) b) Explain why it is important that young people know about osteoporosis and what they can do to help prevent themselves from developing it when they are older. (4 marks) C r i s p s R ais i ns F r o z e n p e a s Lentils S o ya dr i n k C o us C o u s p asta Whole wheat B a g e l s P o r r i d g e L o w f a t s o f t c h e e s e T u n a P l a i n n u t s p e a s C h i c k Semi milk skim med C h o p p e d t o m a t o e s l o w e r s a l t a n d s u g a r B e a n s Whole grain cereal P o t a t o e s Spaghetti L o w f a t P l a i n y o g h u r t L e an m i n c e Lower f at sp r e ad Sau c e O i l V e g Rice Eachserving (150g)contains ofanadult’s reference intake Typicalvalues (assold)per100g:697kJ/167kcal Check the labelon packaged foods Energy 1046kJ 250kcal Fat Saturates Sugars Salt 3.0g 1.3g 34g 0.9g 15% 38% 7% 4% 13% Choose foods lower in fat, salt and sugars Source:PublicHealthEngland in associationwith theWelshGovernment, FoodStandardsScotland and the FoodStandardsAgency inNorthern Ireland ©Crown copyright2016 Use theEatwellGuide tohelp youget abalanceof healthier andmore sustainable food. It showshowmuchofwhat you eatoverall should come from each foodgroup. Eatwell Guide 2000kcal 2500kcal=ALLFOOD+ALLDRINKS Perday Eat lessoften and in smallamounts C h o o s e l o w e r f a t a n d l o w e r s u g a r o p t i o n s E a t m o r e b e a n s a n d p u l s e s , 2 p o r t i o n s o f s u s t a i n a b l y s o u r c e d fi s h p e r w e e k , o n e o f w h i c h i s o i l y . E a t l e s s r e d a n d p r o c e s s e d m e a t P o t a t o e s , b r e a d , r i c e , p a s t a a n d o t h e r s t a r c h y c a r b o h y d r a t e s C h o o s e w h o l e g r a i n o r h i g h e r fi b r e v e r s i o n s w i t h l e s s a d d e d f a t , s a l t a n d s u g a r F r u i t a n d v e g e t a b l e s Oil& spreads E a t a t l e a s t 5 p o r t i o n s o f a v a r i e t y o f f r u i t a n d v e g e t a b l e s e v e r y d a y LOW LOW HIGH MED Chooseunsaturatedoils anduse in smallamounts D a i r y a n d a l t e r n a t i v e s B e a n s , p u l s e s , fi s h , e g g s , m e a t a n d o t h e r p r o t e i n s 6-8 aday Water, lower fat milk, sugar-free drinks including teaandcoffee allcount. Limit fruit juice and/orsmoothies toa totalof 150mladay. 32 46