10 Questions
What is the main function of fibre in the human body?
To help food move through the intestines and prevent constipation
What percentage of the human body is composed of water?
65%
What is the purpose of nutrition information labels on food products?
To compare the nutrient content of different foods
What is the term used to describe liquid fats?
Oils
What is the function of water in the human body, besides acting as a lubricant?
To regulate body temperature
What is the purpose of testing foods by the Food Standards Agency (FSA)?
To ensure the food is safe for consumption
What is the purpose of listing ingredients on food labels?
To indicate the presence of potential allergens
What does the 'May contain traces of nuts' warning on a breakfast cereal box indicate?
The cereal may have come into contact with nuts during manufacturing
What is the purpose of the Biuret solution test?
To detect protein in a food sample
Why do nutrition labels show the amount of fibre in a food?
To show the nutritional value of the food
Study Notes
Nutrients in Food
- Diet refers to what we eat, and it provides raw materials for our body's energy, growth, repair, and health.
- Nutrients are substances in food that provide these raw materials, including carbohydrates, fats, proteins, vitamins, and minerals.
Carbohydrates
- There are two main types of carbohydrates in food: starch and sugars.
Fats
- Fats can be solid or liquid at room temperature, and liquid fats are called oils.
- Fats and oils are also referred to as lipids.
Fibre
- Fibre is made of plant cell walls and is not used by the body, but it helps keep us healthy by preventing constipation.
- Wholewheat cereals and wholemeal bread contain a lot of fibre.
Water
- Water is essential for our body, making up about 65% of our body weight.
- Water acts as a lubricant, dissolves substances, fills up cells to maintain shape, and cools us down through sweating.
Importance of Water and Fibre
- Water and fibre are helpful in preventing constipation by keeping food moving through the intestines and preventing blockages.
Food Labelling
- Nutrition information labels show the amounts of different nutrients in a food.
- Labels provide 'per 100 gram (g) of food' values to compare nutrients in different foods.
- Labels must list ingredients and highlight substances that people may be allergic to.
- Labels also provide warnings about substances that can cause problems.
Testing Foods
- The Food Standards Agency (FSA) tests food to ensure that labels are correct.
- Tests for starch, protein, and fats are used to detect these nutrients in food.
Tests for Nutrients
- Test for fats: rub a small dry food sample on white paper and hold it up to the light; fats leave a greasy mark.
- Test for starch: add two drops of iodine solution; a blue-black colour indicates starch presence.
- Test for protein: add five drops of Biuret solution; a purple colour indicates protein presence.
This quiz covers the basics of nutrients, their importance, and their role in our diet. It includes carbohydrates, fats, proteins, vitamins, and minerals.
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