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Science questions, chapter 3
Nama / NameKelas / ClassTarikh / Date

Nutrition

44 marks. Use Practice to check each answer as you go, or Exam to answer everything against the clock first.

Section A: objective questions

12 marks
Choose the best answer for each question.
1

Question 1

Which food class supplies the most energy per gramme?
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C
Fat gives 37 kJ (9 kcal) per gramme, about twice the energy of carbohydrate or protein (17 kJ, 4 kcal per gramme). Vitamins give no energy.
For the teacher: Remembering, low difficulty, standard 3.1
Textbook p. 48
2

Question 2

Bleeding gums are a sign of a deficiency of which vitamin?
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B
Lack of vitamin C causes scurvy, with bleeding gums. Vitamin A deficiency causes night blindness and vitamin D deficiency causes rickets.
For the teacher: Remembering, low difficulty, standard 3.1
Textbook p. 49
3

Question 3

Why is a water bath used to heat the mixture in Benedict's test?
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D
A water bath gives gentle, even heating, so the liquid does not spurt out of the test tube.
For the teacher: Understanding, low difficulty, standard 3.1
Textbook p. 52
4

Question 4

A food sample is tested with Millon's reagent and heated in a water bath. A red colour is seen. Which food class is present?
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A
Millon's test is the test for protein. Starch is tested with iodine, reducing sugar with Benedict's solution and fat with the alcohol-emulsion test.
For the teacher: Understanding, low difficulty, standard 3.1
Textbook p. 51
5

Question 5

A snack contains 15 g of carbohydrate and 10 g of fat. What is its calorific value? (Carbohydrate 4 kcal/g, fat 9 kcal/g)
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B
Carbohydrate: 15 × 4 = 60 kcal. Fat: 10 × 9 = 90 kcal. Total = 60 + 90 = 150 kcal.
For the teacher: Applying, medium difficulty, standard 3.2
Textbook p. 55
6

Question 6

Which person needs the most energy each day?
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D
Heavy work, a bigger body frame and being male increase the calorific requirement. A construction worker needs more energy than an office worker.
For the teacher: Understanding, medium difficulty, standard 3.2
Textbook p. 54
7

Question 7

Which organ produces bile?
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A
Bile is produced by the liver and stored in the gall bladder. It flows into the duodenum.
For the teacher: Remembering, low difficulty, standard 3.3
Textbook p. 63
8

Question 8

What is the function of bile in the duodenum?
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C
Bile has no enzyme. It breaks fat into small droplets (emulsifies) and neutralises the acid. Lipase from the pancreas digests the fat.
For the teacher: Understanding, medium difficulty, standard 3.3
Textbook p. 63
9

Question 9

Diagram 1 shows the human digestive system. At which part does the digestion of protein begin?
Digestive system with parts labelled P to W: P mouth, Q liver, R large intestine, S oesophagus, T stomach, V small intestine, W rectum
Diagram 1
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B
T is the stomach, where protease and hydrochloric acid begin the digestion of protein. P is the mouth (starch digestion begins), V is the small intestine and W is the rectum.
For the teacher: Understanding, low difficulty, standard 3.3
Textbook p. 72
10

Question 10

Starch suspension is mixed with saliva and left in a 37 °C water bath for 30 minutes. Which results are obtained?
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A
Amylase in saliva digests starch to maltose, a reducing sugar. So starch is no longer present (iodine stays brown) and Benedict's solution gives a brick-red precipitate.
For the teacher: Applying, medium difficulty, standard 3.3
Textbook p. 64
11

Question 11

Which structure increases the surface area of the small intestine for absorption?
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C
The wall of the small intestine has millions of villi, which give a large surface area for absorption.
For the teacher: Understanding, low difficulty, standard 3.4
Textbook p. 66
12

Question 12

Hakim eats mostly rice, fried chicken and sweet drinks, and never eats fruit or vegetables. Which is the most likely result for his body?
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D
Fruit and vegetables supply fibre and vitamins. Without fibre peristalsis is weak and faeces move slowly, causing constipation; vitamins are also lacking.
For the teacher: Evaluating, high difficulty, standard 3.4
Textbook p. 69

Section B: structured questions

32 marks
Answer all questions. Write your answers in the spaces provided.
13

Question 13

Table 1 shows the results of food tests on three foods, P, Q and R.
FoodIodine testBenedict's testMillon's test
PDark blueBlueNo change
QBrownBrick-red precipitateNo change
RBrownBlueRed
Table 1
[1 mark] (a)Which food contains starch?
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P
Iodine solution turns dark blue only with starch.
[1 mark] (b)Which food contains a reducing sugar such as glucose?
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Q
Benedict's solution gives a brick-red precipitate with reducing sugar.
[1 mark] (c)Which food contains protein?
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R
Millon's reagent turns red with protein.
For the teacher: Understanding, low difficulty, standard 3.1
Textbook p. 51
14

Question 14

Suraya is a long-distance runner. Diagram 2 shows the calorific value of each food in her breakfast before a practice session.
Bar chart of calorific value: nasi lemak 400 kcal, cornflakes 160 kcal, milk 130 kcal, apple 60 kcal
Diagram 2
[1 mark] (a)Calculate the total calorific value of Suraya's breakfast in kcal.
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[1 mark] (b)Convert your answer in (a) to kJ. (1 kcal = 4.2 kJ)
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[1 mark] (c)Which food in her breakfast supplies the most energy?
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Nasi lemak
Nasi lemak has the tallest bar, 400 kcal.
[2 marks] (d)Suraya's breakfast has no vegetables. State the food class and one health benefit that she lacks.
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Tick each point you got.
For the teacher: Applying, medium difficulty, standard 3.2
Textbook p. 59
15

Question 15

A snack bar has 10 g protein, 5 g fat and 30 g carbohydrate. Use these values: protein 4 kcal/g, fat 9 kcal/g, carbohydrate 4 kcal/g. 1 kcal = 4.2 kJ.
[1 mark] (a)Calculate the energy from the fat in kcal.
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[1 mark] (b)Calculate the total calorific value of the snack bar in kcal.
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[2 marks] (c)Nadia's mass is 45 kg and her height is 1.5 m. Calculate her Body Mass Index (BMI).
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For the teacher: Applying, medium difficulty, standard 3.2
Textbook p. 55
16

Question 16

Mr. Fuad is a fisherman and Mr. Razak is a school teacher. They are neighbours in a village near the sea.
[1 mark] (a)Who needs a bigger portion of food each day?
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Mr. Fuad
A fisherman does heavy work and needs more energy than a teacher.
[1 mark] (b)Give a reason for your answer in (a).
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[2 marks] (c)Nicole lives in the Arctic where the temperature can be −40 °C. Which food class should she take plenty of? Give one reason.
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For the teacher: Applying, medium difficulty, standard 3.2
Textbook p. 54
17

Question 17

Diagram 3 shows the human digestive system (the same diagram as in question A9).
Digestive system with parts labelled P to W
Diagram 3
[1 mark] (a)Name part Q, which produces bile.
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Liver
Q is the liver, which makes bile.
[1 mark] (b)Name part S.
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Oesophagus
S is the oesophagus, the tube that joins the mouth to the stomach.
[1 mark] (c)State the name of the wave-like movement of the muscles that pushes the food along part S.
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[1 mark] (d)What is absorbed back into the blood by part R?
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For the teacher: Remembering, low difficulty, standard 3.3
Textbook p. 61
18

Question 18

Pui Yee studied the effect of temperature on amylase. She mixed amylase solution with starch suspension and kept the mixture at different temperatures for 10 minutes. Diagram 4 shows the quantity of maltose formed.
Line graph of maltose formed against temperature: 3 at 10 °C, 5 at 20, 8 at 30, 10 at 37, 6 at 45, 2 at 55, 0 at 65
Diagram 4
[1 mark] (a)At what temperature is the most maltose formed?
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[1 mark] (b)State the quantity of maltose formed at 55 °C.
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[1 mark] (c)No maltose is formed at 65 °C. Explain why.
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[1 mark] (d)Name the test that is used to show that maltose is present.
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For the teacher: Analysing, high difficulty, standard 3.3
Textbook p. 72
19

Question 19

In Experiment 3.1, a Visking tube containing glucose solution (tube P) and one containing starch suspension (tube Q) were each placed in a beaker of distilled water for 30 minutes. The water was then tested. The water around P gave a brick-red precipitate with Benedict's solution. The water around Q stayed brown with iodine solution.
[1 mark] (a)What inference can be made from the water around P?
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[1 mark] (b)Why did starch not pass through the Visking tube in Q into the water?
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[2 marks] (c)State two features of a villus that make absorption faster.
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Any 2 points
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For the teacher: Analysing, medium difficulty, standard 3.4
Textbook p. 67
20

Question 20

A vegetarian does not eat meat, fish or chicken but eats vegetables, milk and cheese.
[2 marks] (a)In your opinion, is this diet healthy? Explain your answer.
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[2 marks] (b)Plan a balanced burger for him. Name one food for each of two food classes, and state the class.
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Any 2 points
Tick each point you got.
For the teacher: Evaluating, high difficulty, standard 3.2
Textbook p. 73