Lesson 3.2.3.1.2
3.2.3.1.2 Balanced meals for specific dietary groups Quiz: AQA Food Preparation and Nutrition, Unit 1
20 questions
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Lesson 3.2.3.1.2, Balanced meals for specific dietary groups: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 1: Food, nutrition and health, written with Revision Ninja.
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The 20 questions
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Which ingredient is a suitable protein swap for a vegan version of a meat dish?
- Butter or cream
- Fried bacon
- Cheddar cheese
- Tofu or lentils
-
Which diet avoids all gluten-containing grains such as wheat, barley and rye?
- Vegan diet
- Coeliac diet
- Lactose-free diet
- High fibre diet
-
Which milk alternative is suitable for someone who is lactose intolerant?
- Whole cow's milk
- Condensed milk
- Single cream
- Soya milk
-
Which ingredient would be unsuitable in a meal for a person following a vegetarian diet?
- Vegetable stock
- Lentils
- Tofu
- Fish stock
-
Which ingredient group is best to include in a high-fibre diet?
- Wholegrains and pulses
- Processed meats
- Refined white flour
- Dairy fats
-
Which food product is strictly excluded from a vegan diet?
- Honeycomb
- Rapeseed oil
- Soya beans
- Wholemeal flour
-
Which snack is suitable for a person with coeliac disease?
- Barley crackers
- Rye crispbreads
- Wheat pretzels
- Rice cakes
-
Which nutrient helps improve the absorption of plant-based non-haem iron?
- Vitamin D3
- Vitamin C
- Calcium carbonate
- Sodium chloride
-
What is the primary nutritional benefit of adding pulses to a meal?
- Saturated fats
- Simple sugars
- Cholesterol
- Fibre and protein
-
Which medical condition requires a diet completely free from dairy sugar?
- Iron deficiency anaemia
- Type 2 diabetes
- Coeliac disease
- Lactose intolerance
-
What makes a cheese suitable for a vegetarian lasagne filling?
- Microbial rennet
- Bovine gelatin
- Animal rennet
- Calf pepsin
-
Which ingredient swap lowers the dietary fibre content of a savoury dish?
- Wholemeal flour for white
- Vegetables for potatoes
- White rice for wholegrain
- Lentils for meat
-
Why must coeliac consumers carefully check food packaging labels?
- Genetically modified soya
- High sugar content
- Artificial food dyes
- Hidden gluten ingredients
-
Which food item provides vitamin B12 for a vegan diet?
- Fortified plant milk
- Fresh organic spinach
- Unfortified oat milk
- Whole brown lentils
-
Which ingredient can replace minced beef to make a bolognese vegetarian?
- Textured vegetable protein
- Flaked tuna fish
- Diced chicken breast
- Pork sausage meat
-
What is the primary risk of combining a coeliac and a vegan diet?
- Excess protein
- Nutrient deficiencies
- High sodium
- Too much fat
-
Which food group is essential in a high-fibre meal?
- Refined sugars
- Processed meats
- Skimmed dairy
- Wholegrain carbohydrates
-
Which vegetarian ingredient best replaces chicken in a stir fry?
- Cheddar spread
- White flour
- Mycoprotein
- Hard cheese
-
Which ingredient should a coeliac avoid in a pizza base?
- Rice flour
- Cornflour
- Potato flour
- Wheat flour
-
Which breakfast is most suitable for a high-fibre diet?
- Plain croissant
- Sugary cereal
- Wholegrain porridge
- White toast
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