Answers: 1.1.1 Protein HBV And LBV Proteins 1a

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1.1.1 Protein Answers: HBV and LBV proteins 1a Study the images below and sort the foods into those that contain HBV (High biological value) proteins and those that contain LBV (Low biological value) proteins. High biological value proteins Low biological value proteins Meat Cheese Lentils Bulgur Soya beans Milk Brazil nuts Peanuts Quinoa Eggs Sunflower seeds Fish Soya beans Cheese Quinoa Brazil nuts Bulgur (wheat) Eggs Meat Peanuts Milk Fish Sunflower seeds Chapter 1: Nutrients 2–9 Lentils Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

Answers: Protein complementation 1.1.1 Protein 1c LBV proteins do not contain all the essential amino acids we need but if you eat a mixture of them the missing essential amino acids in one may be provided by one of the others. This is called protein complementation. Study the foods below, identify the LBV proteins and then make suggestions for three meals that would combine two or more of them in the same dish. Toasted bread Kidney beans Soya beans Rice Cheese Peanut butter Baked beans Eggs Bulgur (wheat) Chapter 1: Nutrients 2–9 Meat Baked beans on toast Bean and rice salad (not with soya beans) Peanut butter on toast Bulgur and bean salad (not with soya beans) Vegetable satay and rice Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

1.1.2 Fats Answers: Invisible fats in food 1d The numbers below the pictures show the rank order for the invisible fat content of each food. Number 1 has the highest amount of invisible fat. Number 14 has the lowest amount of invisible fat. Chapter 1: Nutrients 10–16 Under each number is the average amount of fat found in 100g of each food product so you can see and easily work out the percentage of fat in each. Chocolate biscuits Sponge cake with buttercream and jam filling Cheesecake Jam doughnut Lemon meringue pie 6 7 4 12 13 28g fat/100g 27g fat/100g 37g fat/100g 16g fat/100g 15g fat/100g Sausage roll Quiche lorraine Mayonnaise Salami Potato crisps 8 11 1 3 5 24g fat/100g 18g fat/100g 79g fat/100g 45g fat/100g 35g fat/100g Potato chips Fried mushrooms Chicken tikka masala ready meal Peanut butter 10 9 14 2 19g fat/100g 22g fat/100g 11g fat/100g 52g fat/100g How close were you to the answers? Why is mayonnaise number 1? Which foods surprised you with the amount of fat they contain? Why do potato crisps contain more invisible fat than potato chips? Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

1.1.2 Fats Answers: Find the fat 1e Examine each of these food labels and identify which of the ingredients are fats. Supafresh chocolate sponge cake Water, Sugar, Chocolate (9%), Wheat flour, Single cream, Suet, Modified maize starch, Cocoa powder, Mono-glycerides, Skimmed milk powder, Shortening, Cream powder, Stabiliser: E461; Salt, Whey powder, Glycerine, Emulsifier: E481; Raising agents: E450, E500 JPL Dunne’s food family chicken ingots Chicken (63%), British wheat flour (Flour, Calcium carbonate, Niacin, Thiamin), Salt, Polyunsaturates, Sunflower oil, Maize flour, Monounsaturates, Salt, Raising agents: Sodium hydrogen carbonate, Disodium diphosphate; Sugar Chapter 1: Nutrients 10–16 Super Scorchin’ green Thai curry Water, Chicken (18%), Jasmine rice, Green beans (2%), Bamboo shoot (2%), Rapeseed oil, Chicken extract, Sugar, Anchovy extract (Fish), Cornflour, Coriander, Ghee, Coconut oil, Creamed coconut, Garlic, Green chilli, Lemon grass, Palm kernel, Palm oil, Sea salt, Shallot, Galangal, Ginger, Salt, Tamarind, Ginger purée, Cumin, Kaffir lime peel, Onion, Carrot, Sweet basil, Coriander seed, Dried sweet basil, Milk solids Big’n’Tastee cheese and bacon soup Water, Flour, Bacon pieces, Potato starch, Hydrogenated fat, Milk solids, Milk powder, Cheese flavouring, Sugar, Salt, Corn starch, Concentrated onion juice Supafresh mixed poultry casserole and dumplings Water, Potato, Carrots, Chicken (15%), Onion extract, Lard, Flour, Goose fat, Chicken flavouring, Leeks, Suet, Chicken fat, Garlic powder, Bay, Clove extract, Stabiliser (lecithin), Salt Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

Answers: Carbohydrate classification 1 1.1.3 Carbohydrates 1g Chapter 1: Nutrients 16–21 Study the list of individual carbohydrates below. Write M, D or C next to each of them to match them to their correct classification. Monosaccharides (M) Disaccharides (D) Complex carbohydrates (C) Glucose M Maltose D Galactose M Sucrose D Starch C Pectin C Dextrin C Lactose D Fructose M Non-starch polysaccharide (NSP) C Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

Answers: Carbohydrate classification 2 1.1.3 Carbohydrates 1h Chapter 1: Nutrients 16–21 Study the list of carbohydrate-containing foods below. Identify the carbohydrate(s) found within them and write M, D or C next to each of them to match them to their correct classification. Some have more than one carbohydrate present. Monosaccharides (M) Disaccharides (D) Complex carbohydrates (C) Granulated sugar D Plain yogurt D Brown rice C C Toast C C Sweet potato M C Milk D Golden syrup D Apple M White bread C Honey M M C Granulated sugar (sucrose – D) Plain yogurt (lactose – D) Brown rice (NSP – C; starch – C) Toast (starch – C; dextrin – C) Sweet potato (glucose – M; starch – C) Milk (lactose – D) Golden syrup (sucrose – D) Apple (glucose – M; fructose – M; pectin – C) White bread (starch – C) Honey (fructose – M) Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

1.1.3 Carbohydrates 1i Answers: Find the sugars Examine each of these food labels and identify which of the ingredients are sugars. Supafresh chocolate sponge cake Water, Sugar, Chocolate (9%), Wheat flour, Single cream, Suet, Modified hydrolysed starch, Cocoa powder, Molasses, Mono-glycerides, Skimmed milk powder, Glucose syrup, Shortening, Cream powder, Dextrose, Stabiliser: E461; Fat powder, Salt, Whey powder, Glycerine, Emulsifier: E481; Raising agents: E450, E500 JPL Dunne’s food family mince pies Chapter 1: Nutrients 16–21 Mincemeat (43%) (Sugar, Apple purée, Sultanas, Currants, Glucose syrup, Apricot purée (Apricots, Sugar), Candied mixed peel (Glucose-fructose syrup, Orange peel, Treacle, Lemon peel), Acidity regulator: Citric acid); Preservative, Vegetable suet, Wheat flour, Maltose, Sunflower oil, Cornflour, Acid: Acetic acid; Cinnamon, Crystallised ginger (Ginger, Fructose), Allspice, Orange oil Super Scorchin’ green Thai curry Water, Chicken (18%), Jasmine rice, Green beans (2%), Bamboo shoot (2%), Rapeseed oil, Chicken extract, Sugar, Anchovy extract (Fish), Cornflour, Coriander, Ghee, Coconut oil, Creamed coconut, Garlic, Green chilli, Lemon grass, Palm kernel, Sugar cane, Palm oil, Sea salt, Shallot, Galangal, Ginger, Salt, Tamarind, Ginger purée, Cumin, Kaffir lime peel, Onion, Sucrose, Coriander seed, Dried sweet basil, Milk solids. Big’n’Tastee chocolate pancakes Sugar, Milk, Flour, Sunflower oil, Egg, Dark chocolate (6%) (Fat-reduced cocoa powder, Cocoa mass, Emulsifier: Soya lecithin), Liquid glucose, Caramel, Butter (milk), Lactose (milk), Skimmed cow’s milk powder, Cocoa powder, Muscovado sugar, Water, Salt Supafresh British apple pie British Bramley apples (58%), Wheat flour (Wheat flour, Calcium carbonate, Niacin, Thiamin), Granulated sugar, Unsalted butter, Palm oil, Pasteurised egg, Fruit juices, Sugar cane, Water, Rapeseed oil, Demerara sugar, Cornflour, Starch, Milk, Lemon juice, Salt Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

Answers: How much sugar am I drinking? 1.1.3 Carbohydrates 1j Chapter 1: Nutrients 16–21 Study the drinks below. Rank them according to how much sugar you think they contain. Which one has the most? Which one has the least? Are you surprised by your findings? Drink Grams of sugar per 150ml Rank 1–12 Teaspoons of sugar per 150ml Pure grape juice 24.75g 1 6.9 Ginger beer 22.8g 2 6.4 Passion fruit juice drink 19.65g 3 5.5 Cherry cola 16.8g 4 4.7 Energy drink 16.5g 5 4.6 Strawberry yogurt drink 16.5g 5 4.6 Smoothie energise drink 16.5g 5 4.6 Chocolate milkshake 16.2g 8 4.5 Cola 15.9g 9 4.4 Orange juice 15g 10 4.2 Sparkling lemon drink 13.35g 11 3.7 Lemonade 6.3g 12 1.7 Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

1.1.4 Vitamins Chapter 1: Nutrients 22–30 Answers: Vitamins wordsearch 1k R Q O I L Y F I S H F W A V I Q O F N N R B Q W Q T R F G J J Q A F H R R S I I F P E E S C U R V Y K R N G N F A D G G G N F R W F V Q C C L T T I L C N H H H I M V Q I V B N M E A R I C K E T S T O R H D W Y B P S E R D N O B S D E D B R O L E R U M E H J E G L X E S F S F L A N G R A T R L R S A J J I T O G A V I N Y T T S L W L R I L F G D A R T L M N G D M N J K L A N M S A D A C E R A K D E W S U N L I G H T O T Y N A M E C A N S D F G N B K R I T T T L T R O K I A E N S U N L I G A Y U E Q U S T U L A G S B V I W U A D F G H N R T Y L T V E H S T S A A N A E M I A E M B R A H E C O J U K M T D C V B R S T Y U I L V A S L B B A D E E T O S T E O M A L A C I A Q O F E R R T Y G H K D Q W S A D T R Y U M T D F O L A T E E F X V B N G T R W Q U G D G H Y C K L P M E N E R G Y E S Z L N Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

Answers: What do vitamins do? 1.1.4 Vitamins 1l Match each function with the correct vitamin. Take care: some vitamins perform up to 5 functions! Vitamin Function in the body Keeps the skin healthy Helps us see in dim light Helps children to grow Keeps mucous membranes moist and healthy This vitamin is an antioxidant Helps calcium to be absorbed in the body Helps calcium to strengthen the bones and teeth Vitamin E This vitamin is an antioxidant Vitamin K Helps the blood to clot when the body is injured Vitamin B1 Helps energy to be released from carbohydrate in the body Vitamin B2 Helps energy to be released from carbohydrate, fat and protein in the body Vitamin B3 Helps energy to be released from food in the body Works with vitamin B12 to make healthy red blood cells Helps to reduce the risk of unborn babies developing spina bifida Works with vitamin B9 to make healthy red blood cells Keeps nerve cells healthy Helps the body absorb iron Keeps connective tissue, which binds the body cells together, healthy This vitamin is an antioxidant Vitamin A Chapter 1: Nutrients 22–30 Vitamin D Vitamin B9 Vitamin B12 Vitamin C Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

1.1.4 Vitamins Answers: Vitamin deficiencies 1m Identify the vitamin without which the body suffers the symptoms and diseases listed. Vitamin Deficiency causes B3 Pellagra (diarrhoea, dementia, dermatitis) D Rickets in children E A deficiency is rare A Children don’t grow properly A Infected mucous membrane 22–30 B2 Mouth gets sore at the corners Chapter 1: Nutrients The vitamins are listed below the table. D Osteomalacia in adults A Night blindness leading to total blindness C Scurvy B1 Beri-beri B9 May lead to spina bifida in babies K Babies sometimes lose some blood at birth B9 Megaloblastic anaemia (large red blood cells) B12 Pernicious anaemia C Anaemia Vitamin A Vitamin D Vitamin E Vitamin K Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B9 Vitamin B12 Vitamin C Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

Answers: The importance of minerals 1.1.5 Minerals 1n What do minerals do? Match each mineral function from the list below to the correct mineral in the table. The number of functions for each mineral is given in the brackets. Mineral Function in the body Makes bones and teeth strong Calcium (3) Makes the nerves and muscles work properly Helps the blood to clot when the body is injured Iron (1) Makes haemoglobin in red blood cells to carry oxygen to all body cells Controls the amount of water in the body Sodium (3) Helps to control nerves and muscles Helps the body to use energy Fluoride (1) Strengthens the bones and the enamel in the teeth and helps prevent tooth decay Iodine (1) Produces the hormone thyroxin, which controls the metabolic rate of the body Chapter 1: Nutrients 30–35 With calcium it makes the bones and teeth strong Helps the body release energy from food Phosphorus (4) Essential for chemical reactions in the body Makes special fat molecules called phospholipids, in body cell membranes, especially in the brain and nervous system Makes bones and teeth strong Makes special fat molecules called phospholipids in body cell membranes, especially in the brain and nervous system Strengthens the bones and the enamel in the teeth and helps prevent tooth decay Helps to control muscles and nerves. Produces the hormone thyroxin, which controls the metabolic rate of the body Controls the amount of water in the body Makes haemoglobin in red blood cells to carry oxygen to all body cells Helps the body release energy from food Essential for chemical reactions in the body Makes the nerves and muscles work properly Helps the blood to clot when the body is injured Helps the body to use energy from food With calcium it makes the bones and teeth strong Now match each mineral with the effect of its deficiency in the human body. Mineral Deficiency in the body Calcium Rickets in children Osteomalacia in adults Muscles and nerves don’t work properly Blood will not clot properly over a wound after an injury Anaemia Tiredness, weakness, weak nails, lack of energy Sodium Muscle cramps Fluoride Weak tooth enamel More chance of tooth decay Swelling in neck – goitre Mental handicap (cretinism) in new-born babies A deficiency is rare Iron Iodine Phosphorus Sodium, Fluoride, Iron, Iodine, Calcium, Phosphorus Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

1.1.5 Minerals Answers: Minerals crossword 1 C A L C 2 L I U 1o 3 M O O X 6 D 8 T I R O D E C A N N 9 H A E 4 O M O 10 G L O B I T H R E E 5 I Y R G E E D M O N T H W E A T E S U 7 S C L 11 N N O E R S T H Y R O X I F L U 18 O R I D E 30–35 Chapter 1: Nutrients V I T N A E M M I N 21 R C P H O S P H O L E 22 W O 23 L M O A D B E A W E A A R I N G T L 26 E K E A 19 L A I I S 20 N A R 17 15 16 N I P I 13 P T H A O M S I P N H D S O R K U E X E C L R C I S E C R A M P N E R G Y T 24 M U S R 25 E N A 27 S I A V C C 28 12 I I 14 S D O L E S C E N C E O D I U M 29 E L Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger

Vitamin A Keeps the skin healthy Helps us see in dim light Helps children to grow Keeps mucous membranes moist and healthy This vitamin is an antioxidant Vitamin D Helps calcium to be absorbed in the body Helps calcium to strengthen the bones and teeth Vitamin E This vitamin is an antioxidant Vitamin K Helps the blood.

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