First Term Mid Term Test Food and Nutrition SS 1 First Term Lesson Notes

Mid-Term Assessment

Assessment Components:

Part A: Objective Questions (Fill-in-the-Blank with Options)

1. ______ is the study of food and how it nourishes the body.
   a) Biology
   b) Chemistry
   c) Nutrition
   d) Physics
2. Which of the following is an example of a carbohydrate?
   a) Butter
   b) Fish
   c) Rice
   d) Salt
3. One function of proteins in the body is to ______.
   a) Provide energy
   b) Build and repair tissues
   c) Improve eyesight
   d) Enhance taste
4. Dietary deficiency of ______ can lead to night blindness.
   a) Vitamin C
   b) Vitamin A
   c) Vitamin B
   d) Vitamin K
5. Fats and oils are classified as ______.
   a) Carbohydrates
   b) Proteins
   c) Lipids
   d) Vitamins
6. Iodine solution turns blue-black in the presence of ______.
   a) Fats
   b) Carbohydrates
   c) Proteins
   d) Vitamins
7. ______ is essential for regulating body temperature.
   a) Protein
   b) Carbohydrate
   c) Water
   d) Fat
8. Which mineral is necessary for strong bones and teeth?
   a) Iron
   b) Calcium
   c) Potassium
   d) Sodium
9. A career in ______ involves creating nutritious meal plans for patients in hospitals.
   a) Food engineering
   b) Community nutrition
   c) Dietetics
   d) Hotel management
10. A ______ spot on blotting paper indicates the presence of fats.
    a) Dry
    b) Greasy
    c) Dark
    d) Light
11. Caramelization of sugar is an example of how ______ affects carbohydrates.
    a) Cold
    b) Acid
    c) Light
    d) Heat
12. Proteins are made up of smaller units called ______.
    a) Fatty acids
    b) Starch
    c) Amino acids
    d) Sugars
13. The ______ test can be used to confirm the presence of protein in food.
    a) Iodine
    b) Blotting paper
    c) Foam
    d) Litmus
14. Community nutrition involves working to improve public health through better ______.
    a) Entertainment
    b) Food quality
    c) Physical fitness
    d) Knowledge of minerals
15. Vitamins are classified based on their ______.
    a) Solubility
    b) Texture
    c) Taste
    d) Smell
16. Proteins are classified as either ______ or incomplete.
    a) Fatty
    b) Complete
    c) Acidic
    d) Basic
17. The main source of energy for the body comes from ______.
    a) Vitamins
    b) Water
    c) Proteins
    d) Carbohydrates
18. Calcium deficiency can lead to a disease known as ______.
    a) Night blindness
    b) Scurvy
    c) Rickets
    d) Beriberi
19. The foam test on proteins involves adding ______ to detect complex proteins.
    a) Water
    b) Alcohol
    c) Fat
    d) Heat
20. The study of ______ in food involves accuracy and measurement techniques.
    a) Taste
    b) Colors
    c) Nutrients
    d) Units

Part B: Theory Questions (Short Answer)

1. Define nutrition and explain its importance to human health.
2. List three food sources rich in carbohydrates.
3. Name two career options in food and nutrition.
4. Describe the composition of proteins.
5. Explain the difference between fats and oils.
6. What is the importance of dietary fiber in the diet?
7. How does iodine test help to identify carbohydrates?
8. List two functions of water in the body.
9. Explain what malnutrition is and give an example.
10. Why is calcium important for the body?
11. Describe how the action of heat affects fats.
12. List two symptoms of vitamin C deficiency.
13. Explain the blotting paper test for fats.
14. What is the primary function of proteins in the body?
15. Why is measurement accuracy important in food science?
16. State one effect of heat on carbohydrates.
17. Describe how vitamins are classified.
18. Give one example of a test used for protein in foods.
19. Explain the function of dietary supplements.
20. What does the term “residual moisture” mean in food?

Part C: True or False Statements

1. All proteins are made up of amino acids. (True / False)
2. Fats can be tested by using iodine solution. (True / False)
3. A career in dietetics focuses on food engineering. (True / False)
4. Carbohydrates are the body’s main source of energy. (True / False)
5. Vitamin D deficiency can lead to rickets. (True / False)
6. Blotting paper is used to detect vitamins. (True / False)
7. Foods rich in fats include butter and oil. (True / False)
8. The iodine test is commonly used to detect starch. (True / False)
9. Calcium helps in forming strong bones. (True / False)
10. Proteins provide essential fatty acids. (True / False)
11. A deficiency of vitamin C causes scurvy. (True / False)
12. The presence of fats in food leaves a greasy mark on blotting paper. (True / False)
13. Carbohydrates do not provide energy to the body. (True / False)
14. Water is a necessary nutrient for body temperature regulation. (True / False)
15. Sugar caramelizes when it is heated. (True / False)
16. Complete proteins contain all essential amino acids. (True / False)
17. Litmus paper can be used to test the acidity of foods. (True / False)
18. Vitamins are classified as macronutrients. (True / False)
19. Iron deficiency can lead to anemia. (True / False)
20. Community nutrition focuses on individual patient meal plans. (True / False)

Part D: Fill-in-the-Gaps Questions

1. Nutrition is essential for ______ and maintenance of the body.
2. ______ is a disease caused by a deficiency of vitamin C.
3. Iodine solution is used to detect the presence of ______ in foods.
4. Carbohydrates are broken down in the body to provide ______.
5. Water is essential for ______ body temperature.
6. Foods high in fats include ______ and butter.
7. ______ helps in building and repairing body tissues.
8. Lack of calcium can cause a condition known as ______.
9. ______ test is used to detect fats using blotting paper.
10. The chemical composition of water is ______.
11. Deficiency in vitamin D can cause ______ in children.
12. Sugars and starches are examples of ______.
13. Vitamin A is essential for good ______.
14. ______ are classified as water-soluble or fat-soluble.
15. The primary function of protein is to ______ the body.
16. Iron deficiency is often associated with ______.
17. Complementary proteins provide ______ when combined.
18. The presence of fats in food can be detected with ______ paper.
19. ______ are classified based on their structure and origin.
20. ______ is necessary for proper nerve and muscle function.

This assessment covers all essential concepts from Weeks 1 to 11 to reinforce student understanding of Food and Nutrition basics.