WJEC Level 3 Sources of nutrients and nutritional values

Which of the following is NOT a factor that affects how much of a nutrient a food contains?

• How fresh the sample of food is

• The color of the packaging

• The variety of plant or animal food used

• The way the food was processed, preserved or cooked

Match the nutrient measurement units with their values:

• 1/1,000 of a gram

• milligram

• 1/1,000,000 of a gram

• microgram

• 1/1,000 of a kilogram

• grams

According to the nutritional values table, which food contains more protein per 100g: Broccoli (raw) or Egg (boiled, whole)?

• Broccoli (raw)

• Egg (boiled, whole)

The nutritional value of most pre-packed food products is provided by a nutritional table on the product label.

• True

• False

What does the red color indicate on a Front-of-Pack (FoP) food label?

• The food contains a low amount of a nutrient.

• The food contains a medium amount of a nutrient.

• The food contains a high amount of a nutrient.

Which of the following foods is considered nutrient dense?

• White sugar

• Whole grain cereals

• Processed foods

• Refined flour

What is the definition of 'biological value' as given in the Key term box?

• The amount of energy in a food

• How much of a nutrient in a food is used by the body, after the nutrient has been digested and absorbed from the small intestine

• The amount of fat in a food

• The amount of sugar in a food

Which of the following foods is an example of a rich source of vitamin C?

• Doughnuts

• Papayas

• Ice cream

• Cheesecake

Refer to the diagram showing the liver, kidneys, and bladder. What is the organ that converts excess amino acids to ammonia and then to urea?

• Kidneys

• Liver

• Bladder

• Stomach

Refer to the diagram showing the liver, kidneys, and bladder. Where is urea finally excreted from the body?

• Liver

• Kidneys

• Bladder

• Lungs