Lesson 3.6.2.2.1

3.6.2.2.1 Fortified and modified foods with health benefits Quiz: AQA Food Preparation and Nutrition, Unit 5

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.6.2.2.1, Fortified and modified foods with health benefits: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 5: Food provenance, written with Revision Ninja.

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The 20 questions

  1. What key ingredient is added to cholesterol-lowering spreads?

    • Calcium
    • Omega-3
    • Plant sterols
    • Folic acid

  2. Which nutrient must legally be added to UK white flour?

    • Calcium
    • Vitamin D
    • Vitamin C
    • Magnesium

  3. Which mineral is commonly added to breakfast cereals to prevent anaemia?

    • Sodium
    • Calcium
    • Potassium
    • Iron

  4. Which vitamins are routinely added to fats and low-fat spreads?

    • Vitamins A and D
    • Vitamins B and C
    • Vitamins C and E
    • Vitamins E and K

  5. Which mineral is added to white flour by law in the UK?

    • Calcium
    • Zinc
    • Iodine
    • Copper

  6. What term describes adding extra nutrients to a food product?

    • Fortification
    • Supplementation
    • Modification
    • Enrichment

  7. Which specialist spread helps to actively lower blood cholesterol?

    • Coconut spread
    • Low-fat butter
    • Plant-sterol spread
    • Olive oil spread

  8. Which added nutrient in breakfast cereals helps prevent anaemia?

    • Calcium
    • Iron
    • Vitamin C
    • Vitamin A

  9. Why are vitamins A and D added to low-fat spreads?

    • They lack them
    • To add colour
    • To extend shelf-life
    • To improve texture

  10. Which fortified staple food helps provide extra iron?

    • White sugar
    • Corn oil
    • Breakfast cereals
    • Whole milk

  11. What is the primary nutritional benefit of food fortification?

    • Reducing food costs
    • Improving texture
    • Meeting nutrient targets
    • Extending shelf-life

  12. Which fortified UK flour legally contains added niacin?

    • Brown flour
    • White flour
    • Rye flour
    • Wholemeal flour

  13. How should the benefits of new functional foods be assessed?

    • Visual inspection only
    • Package weight checks
    • Cost comparison only
    • Sensory and nutritional analysis

  14. Which fortified food product is specifically sold to help people lower their cholesterol?

    • Folic acid bread
    • Vitamin D margarine
    • Plant sterol spread
    • Calcium enriched milk

  15. Why might a manufacturer fortify food with vitamin D?

    • To sweeten the product
    • To preserve shelf life
    • To support bone health
    • To add bright colour

  16. What is a major public health benefit of mandatory food fortification?

    • Increases food shelf life
    • Improves population nutrient intake
    • Reduces food prices
    • Eliminates food allergies

  17. Which vitamin is commonly added to low-fat spreads to help support healthy vision?

    • Vitamin E
    • Vitamin D
    • Vitamin A
    • Vitamin C

  18. Why do manufacturers fortify foods instead of advising consumers to alter diets?

    • Easier population intake
    • Better taste profile
    • Cheaper production costs
    • Longer shelf life

  19. What is the primary purpose of consuming fortified foods?

    • Filling nutritional gaps
    • Replacing all meals
    • Adding artificial flavour
    • Reducing water content

  20. Which nutrient is added to breakfast cereals to help prevent neural tube defects during pregnancy?

    • Sodium chloride
    • Vitamin C
    • Folic acid
    • Calcium

All AQA Food Preparation and Nutrition quizzes