Revision and Review Test Questions Food and Nutrition SS 1 First Term Lesson Notes

Revision of All Topics Covered – Food and Nutrition SS1 First Term

Part A: Review and Revision (FAQs)

1. What is food?
   Food is any substance that provides nutrients to the body.
2. Define nutrition.
   Nutrition is the process by which living things take in and use food.
3. What is malnutrition?
   Malnutrition occurs when the body does not get enough nutrients or gets too many.
4. Why are carbohydrates important?
   Carbohydrates provide energy for daily activities.
5. Name one food source of protein.
   Eggs are a common source of protein.
6. What are vitamins?
   Vitamins are nutrients that help the body work properly and stay healthy.
7. How is fat different from oil?
   Fats are usually solid at room temperature, while oils are liquid.
8. List one function of minerals in the body.
   Minerals help build strong bones and teeth.
9. What is a career in dietetics?
   Dietetics is the field of creating meal plans to support health.
10. What is the function of water in the body?
    Water helps with digestion, temperature regulation, and overall hydration.
11. What are complete proteins?
    Complete proteins contain all essential amino acids.
12. What is a test for carbohydrates?
    The iodine test can be used to detect starch.
13. Why do we need protein?
    Protein helps to build and repair body tissues.
14. What are vitamins classified by?
    Vitamins are classified by their solubility (water-soluble or fat-soluble).
15. How can you test for fat in food?
    Place the food on blotting paper; a greasy mark indicates fat.
16. What can cause night blindness?
    A deficiency of vitamin A can cause night blindness.
17. What are the two main types of carbohydrates?
    Simple and complex carbohydrates.
18. Give one example of a food rich in fat.
    Butter is rich in fat.
19. What does the term “local food” refer to?
    Local food refers to foods that are commonly found and grown in a specific area.
20. What does protein deficiency cause?
    Protein deficiency can lead to growth problems and weakened immunity.

Part B: Objective Questions 

1. The main source of energy in the diet is ______.
   a) Protein
   b) Fat
   c) Carbohydrates
   d) Vitamins
2. ______ is essential for building and repairing body tissues.
   a) Protein
   b) Carbohydrates
   c) Minerals
   d) Water
3. Iodine solution turns ______ in the presence of starch.
   a) Red
   b) Yellow
   c) Blue-black
   d) Green
4. Which vitamin is known as ascorbic acid?
   a) Vitamin A
   b) Vitamin B
   c) Vitamin C
   d) Vitamin D
5. ______ deficiency causes rickets.
   a) Iron
   b) Vitamin D
   c) Protein
   d) Carbohydrates
6. ______ is used to test for the presence of proteins.
   a) Iodine
   b) Litmus
   c) Millon’s reagent
   d) Blotting paper
7. Which of the following is not a source of fat?
   a) Butter
   b) Fish
   c) Orange
   d) Olive oil
8. Foods rich in vitamin C help to prevent ______.
   a) Scurvy
   b) Rickets
   c) Beriberi
   d) Night blindness
9. Which nutrient is essential for hydration?
   a) Fat
   b) Carbohydrates
   c) Water
   d) Protein
10. The main function of ______ in the diet is energy provision.
    a) Minerals
    b) Water
    c) Carbohydrates
    d) Vitamins

Part C: Theory Questions 

1. Define food and explain its importance.
2. List two functions of water in the body.
3. Why do we need proteins in our diet?
4. Name one test used to detect carbohydrates.
5. What is the function of vitamins in the body?
6. Explain the difference between fats and oils.
7. Why are minerals necessary?
8. Name a career in food and nutrition.
9. What is a balanced diet?
10. List two foods rich in carbohydrates.
11. What is the function of calcium?
12. Explain what is meant by local food.
13. How does the body use carbohydrates?
14. Define malnutrition.
15. List one source of vitamin D.
16. Explain the iodine test.
17. Why is protein important?
18. What is dietary fiber?
19. Name a function of fat in the body.
20. List one deficiency disease caused by lack of vitamins.

Part D: True or False Questions

1. Carbohydrates are mainly for energy. (True/False)
2. Vitamins are not essential for body functions. (True/False)
3. Protein helps in tissue repair. (True/False)
4. Water is not needed in the body. (True/False)
5. Fats are solid at room temperature. (True/False)
6. Malnutrition can occur from overeating. (True/False)
7. Starch can be detected with iodine solution. (True/False)
8. Local foods are imported from other countries. (True/False)
9. Calcium is important for strong bones. (True/False)
10. Vitamin D deficiency causes rickets. (True/False)
11. Proteins are made of amino acids. (True/False)
12. Sugar is a complex carbohydrate. (True/False)
13. All vitamins are fat-soluble. (True/False)
14. Fat provides more energy than carbohydrates. (True/False)
15. Milk is a source of protein. (True/False)
16. Proteins do not contain amino acids. (True/False)
17. Minerals are classified by solubility. (True/False)
18. Iron deficiency leads to anemia. (True/False)
19. Water aids digestion. (True/False)
20. Blotting paper is used to test for protein. (True/False)

Part E: Fill-in-the-Gaps Questions (No Options)

1. ______ provides energy to the body.
2. ______ is required for strong bones and teeth.
3. The primary role of water in the body is to ______.
4. A deficiency of vitamin C can cause ______.
5. Foods rich in protein include ______.
6. The action of ______ can test for starch.
7. Fats and oils are types of ______.
8. The deficiency of ______ leads to night blindness.
9. The ______ test is used for detecting proteins.
10. ______ are nutrients needed in small amounts.
11. ______ helps regulate body temperature.
12. Carbohydrates are classified as ______ or complex.
13. ______ is a major source of energy for the body.
14. ______ provides structure to cells and tissues.
15. The main function of dietary fiber is to ______ digestion.
16. Protein is essential for ______ and repair.
17. Vitamin D can be obtained from ______ exposure.
18. A diet lacking essential nutrients can lead to ______.
19. Iron is necessary for making ______ in the blood.
20. A greasy spot on paper indicates the presence of ______.