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TASC Food and Nutrition Level 3 study materials
TASC Food and Nutrition Level 3 study resources

TASC Food and Nutrition Level 3 practice questions

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Question 1Food and Nutrition Knowledge and Understanding

Which nutrient is the body's main quick source of energy?

  1. Calcium
  2. Vitamin C
  3. Carbohydrate Correct answer.
  4. Protein

Explanation

Carbohydrates are broken down into glucose, which cells use first for immediate energy, especially the brain and muscles during activity. Protein and fat can supply energy but are used for other primary roles. Vitamins and minerals do not provide energy at all.

Question 2Food and Nutrition Knowledge and Understanding

What does the term 'fortification' mean in food labelling?

  1. Removing nutrients during processing
  2. Cooking food at very high temperatures
  3. Adding vitamins or minerals to a food to increase their content Correct answer.
  4. Reducing the fat content of a product

Explanation

Fortification is the deliberate addition of vitamins or minerals to a food to boost its nutritional value, such as adding iron to flour or vitamin D to margarine. It differs from enrichment only in emphasis and is done to address or prevent nutrient shortfalls in the population.

Question 3Food and Nutrition Knowledge and Understanding

Which food is the richest plant source of complete protein among these options?

  1. Apples
  2. Lettuce
  3. Soya beans Correct answer.
  4. White rice

Explanation

Soya beans contain all essential amino acids in useful proportions, making them a rare complete plant protein. Most other plant foods are low in one or more essential amino acids, so they must be combined across the day. Fruits and vegetables contribute very little protein overall.

Question 4Food and Nutrition Knowledge and Understanding

Why is dietary fibre important for digestive health?

  1. It provides most of the body's energy
  2. It adds bulk to stool and helps prevent constipation Correct answer.
  3. It is absorbed directly into the bloodstream
  4. It is stored in the liver as glycogen

Explanation

Fibre is not digested by human enzymes; instead it adds bulk and retains water, which softens stool and speeds transit through the bowel. This helps prevent constipation and supports gut health. Fibre supplies little or no usable energy because it is largely fermented or excreted.

Question 5Food and Nutrition Knowledge and Understanding

Which vitamin is produced in the skin when it is exposed to sunlight?

  1. Vitamin B12
  2. Vitamin K
  3. Vitamin D Correct answer.
  4. Vitamin A

Explanation

Ultraviolet B light converts a cholesterol derivative in the skin into vitamin D3, which is then activated by the liver and kidneys. This is why limited sun exposure supports vitamin D status. Other vitamins must come entirely from the diet or gut bacteria.

Question 6Food and Nutrition Knowledge and Understanding

Which statement best describes a balanced diet?

  1. Eating a variety of foods in the right proportions to meet energy and nutrient needs Correct answer.
  2. Eating only fruit and vegetables every day
  3. Eating the same food at every meal
  4. Avoiding all fats and sugars completely

Explanation

A balanced diet supplies energy and all essential nutrients by combining foods from the main groups in appropriate proportions. Variety matters because no single food contains every nutrient in the right amount. Extremes that exclude whole food groups can create deficiencies.

Question 7Food and Nutrition Knowledge and Understanding

What is the main health risk associated with a high intake of saturated fat?

  1. Reduced iron absorption
  2. Loss of bone density
  3. Raised blood cholesterol and heart disease risk Correct answer.
  4. Increased risk of scurvy

Explanation

Saturated fat tends to raise low-density lipoprotein cholesterol, which is a risk factor for cardiovascular disease. Health guidance therefore recommends replacing some saturated fat with unsaturated fat. Scurvy and bone loss are linked to vitamins and minerals, not saturated fat.

Question 8Food and Nutrition Knowledge and Understanding

Which of these is a key principle of safe food handling?

  1. Thawing meat on the kitchen counter overnight
  2. Keeping hot food below 5 degrees Celsius
  3. Separating raw and cooked foods to prevent cross-contamination Correct answer.
  4. Storing raw meat above cooked food in the fridge

Explanation

Separating raw foods, especially meat and poultry, from ready-to-eat foods prevents harmful bacteria from transferring between them. Using separate boards and containers reinforces this. Temperature control and prompt refrigeration are the other pillars of safe food handling.

Question 9Food and Nutrition Knowledge and Understanding

A 100 g serving of a cereal contains 8 g of sugar. How many teaspoons of sugar does this represent, using the guideline that one teaspoon equals about 4 g?

  1. 4
  2. 1
  3. 2 Correct answer.
  4. 8

Explanation

Dividing the sugar mass by the mass per teaspoon gives 8 divided by 4, which equals 2 teaspoons. This conversion helps consumers visualise free sugar intake against daily limits. Using 4 g per teaspoon is the standard approximation.

Question 10Food and Nutrition Knowledge and Understanding

Which combination best provides complementary amino acids for a vegetarian meal?

  1. Rice and lentils Correct answer.
  2. Apples and grapes
  3. Lettuce and cucumber
  4. Butter and white bread

Explanation

Cereals such as rice are low in lysine but rich in methionine, while pulses such as lentils are rich in lysine but low in methionine. Combining them supplies a fuller essential amino acid profile. Other pairings listed provide little protein or do not balance amino acids.

Question 11Food and Nutrition Knowledge and Understanding

A person wants to reduce their risk of iron-deficiency anaemia. Which change is most likely to help?

  1. Drinking tea with every meal
  2. Eating vitamin C-rich foods alongside iron-rich foods Correct answer.
  3. Switching to a diet high in refined sugar
  4. Increasing calcium supplements at mealtimes

Explanation

Vitamin C enhances the absorption of non-haem iron from plant foods, so pairing iron-rich foods with fruit or vegetables high in vitamin C improves uptake. Tea, coffee and calcium can inhibit absorption when consumed at the same meal. This makes meal timing important.

Question 12Food and Nutrition Knowledge and Understanding

Under typical food labelling rules, what does the 'use by' date indicate?

  1. The date by which the food must be sold
  2. The date the food was manufactured
  3. The date after which quality may decline but the food is still safe
  4. The date after which the food should not be eaten because it may be unsafe Correct answer.

Explanation

A 'use by' date is a safety marker: after this date the food may harbour harmful bacteria and should not be eaten, even if it looks fine. 'Best before' relates to quality rather than safety. Confusing the two can lead to unsafe consumption.

Question 13Food and Nutrition Knowledge and Understanding

Which cooking method best preserves water-soluble vitamins such as vitamin C in vegetables?

  1. Frying at high temperature for a long period
  2. Steaming quickly until just tender Correct answer.
  3. Soaking in water overnight before cooking
  4. Boiling in a large volume of water for a long time

Explanation

Water-soluble vitamins leach into cooking water and are destroyed by prolonged heat. Quick steaming minimises both leaching and heat exposure, so more vitamin C is retained. Long boiling and soaking increase losses.

Question 14Food and Nutrition Knowledge and Understanding

What is the recommended safe temperature range to avoid rapid bacterial growth in food?

  1. Between 0 and 5 degrees Celsius
  2. Between minus 18 and 0 degrees Celsius
  3. Between 70 and 90 degrees Celsius
  4. Between 5 and 63 degrees Celsius Correct answer.

Explanation

Bacteria multiply fastest in the temperature danger zone between about 5 and 63 degrees Celsius. Food should be kept either cold below 5 degrees or hot above 63 degrees. Minimising time in this range is a core food safety principle.

Question 15Food and Nutrition Knowledge and Understanding

Which statement about energy balance is correct?

  1. Energy intake has no effect on body weight
  2. Weight gain occurs when energy intake exceeds energy expenditure Correct answer.
  3. Basal metabolic rate accounts for no energy use
  4. Weight loss always occurs regardless of intake as long as exercise is done

Explanation

Body weight changes reflect net energy balance: when intake exceeds expenditure, surplus energy is stored, mainly as fat. Sustained weight loss requires a deficit. Exercise alone cannot guarantee loss if intake remains high.

Question 16Food and Nutrition Knowledge and Understanding

A product label lists sugar as the second ingredient. What does this most likely indicate?

  1. Sugar is present only in trace amounts
  2. The product contains no sugar
  3. The product is fortified with vitamins
  4. Sugar is one of the major ingredients by weight Correct answer.

Explanation

Ingredients must be listed in descending order of weight, so an ingredient near the top is present in a relatively large amount. Sugar second on the list means it is a major component. Trace amounts would appear near the end of the list.

Question 17Food and Nutrition Knowledge and Understanding

Why is it important for older adults to maintain adequate calcium and vitamin D intake?

  1. To lower vitamin C requirements
  2. To increase muscle glycogen stores
  3. To speed up digestion of fibre
  4. To reduce the risk of osteoporosis and bone fractures Correct answer.

Explanation

Bone density declines with age, and calcium is the main mineral in bone while vitamin D supports its absorption. Adequate intake helps slow bone loss and lowers fracture risk. Other nutrients and activity also support bone health.

Question 18Food and Nutrition Knowledge and Understanding

Which dietary change would most help a person with coeliac disease?

  1. Avoiding all wheat, barley and rye products Correct answer.
  2. Avoiding all fruit and vegetables
  3. Avoiding all dairy products
  4. Increasing salt intake

Explanation

Coeliac disease is an autoimmune reaction to gluten, which is found in wheat, barley and rye. Strict avoidance of these grains, including hidden sources, prevents intestinal damage. Dairy, salt, fruit and vegetables are not the trigger.

Question 19Food and Nutrition Knowledge and Understanding

Which of these is an example of a food safety hazard that is biological rather than chemical or physical?

  1. Cleaning fluid residue on a plate
  2. Salmonella bacteria in undercooked chicken Correct answer.
  3. A piece of glass in a salad
  4. A metal fragment in a loaf of bread

Explanation

Biological hazards are living organisms such as bacteria, viruses or parasites that can cause illness. Salmonella in undercooked poultry is a classic biological hazard. Glass, metal and chemical residues are physical and chemical hazards respectively.

Question 20Food and Nutrition Knowledge and Understanding

Which statement about unsaturated fats is accurate?

  1. They are always solid at room temperature
  2. They raise LDL cholesterol more than saturated fat
  3. They are generally found in plant oils and oily fish Correct answer.
  4. They contain no calories

Explanation

Unsaturated fats, including monounsaturated and polyunsaturated types, are typically liquid at room temperature and occur in plant oils, nuts, seeds and oily fish. Replacing saturated fat with unsaturated fat improves blood lipid profiles. All fats provide energy.

Question 21Food and Nutrition Knowledge and Understanding

A menu needs to be adapted for a client with lactose intolerance. Which substitution is most appropriate?

  1. Replace milk with butter
  2. Replace milk with cheese
  3. Replace milk with double cream
  4. Replace milk with lactose-free milk Correct answer.

Explanation

Lactose-free milk has had the milk sugar broken down, so it provides the same nutrients without triggering symptoms. Cream, butter and hard cheese still contain lactose, though in varying amounts. Choosing lactose-free alternatives keeps calcium intake adequate.

Question 22Food and Nutrition Knowledge and Understanding

Which factor most directly increases the glycaemic index of a carbohydrate food?

  1. A high degree of processing that breaks down starch Correct answer.
  2. A high fat content
  3. A high protein content
  4. A high fibre content

Explanation

Processing such as refining or grinding breaks down starch and removes fibre, making carbohydrate digest more quickly and raising the glycaemic response. Fibre, fat and protein tend to slow digestion and lower the glycaemic index. Portion size also affects the overall glycaemic load.

Question 23Food and Nutrition Knowledge and Understanding

Which of these best explains why vitamin C deficiency causes scurvy?

  1. Vitamin C is stored in bone and its loss weakens bones
  2. Vitamin C is required for nerve impulse transmission
  3. Vitamin C is needed for collagen synthesis, so connective tissue weakens Correct answer.
  4. Vitamin C is the main carrier of oxygen in blood

Explanation

Vitamin C acts as a cofactor in the hydroxylation of proline and lysine during collagen production. Without it, collagen is unstable, leading to bleeding gums, poor wound healing and fragile blood vessels. This explains the classic scurvy symptoms.

Question 24Food and Nutrition Knowledge and Understanding

A person eating a vegan diet should pay particular attention to which nutrient that is mainly found in animal foods?

  1. Dietary fibre
  2. Vitamin B12 Correct answer.
  3. Potassium
  4. Vitamin C

Explanation

Vitamin B12 occurs naturally almost exclusively in animal-derived foods, so vegans need fortified products or supplements. Deficiency can cause anaemia and nerve damage. Vitamin C, fibre and potassium are readily available from plant foods.

Question 25Food and Nutrition Knowledge and Understanding

Why does cooling cooked rice quickly and refrigerating it reduce the risk of Bacillus cereus food poisoning?

  1. It kills all bacterial spores present
  2. It removes moisture from the rice
  3. It makes the rice more acidic
  4. It shortens the time spores spend in the warm temperature range where they germinate and multiply Correct answer.

Explanation

Bacillus cereus spores survive cooking and can germinate if rice is left warm for long periods. Rapid cooling and refrigeration limit the time spent in the danger zone, so toxin production is minimised. Spores are not destroyed by cooling.

Question 26Food and Nutrition Knowledge and Understanding

Which food group is the richest source of calcium?

  1. White bread
  2. Olive oil
  3. Oranges
  4. Milk and dairy products Correct answer.

Explanation

Milk, cheese and yoghurt contain high levels of calcium in a form the body absorbs well. Plant foods such as fortified breads or some greens supply calcium but in smaller amounts. Oils contain negligible calcium.

Question 27Food and Nutrition Knowledge and Understanding

What does the term 'fortified' mean on a food label?

  1. The food contains no added sugar
  2. Nutrients have been added that were not originally present or were lost Correct answer.
  3. The food has been organically grown
  4. The food has been cooked at high temperature

Explanation

Fortification means vitamins or minerals are added to a food to improve its nutritional value, such as adding iron to flour or vitamin D to margarine. It is a deliberate addition of nutrients rather than a cooking or farming method.

Question 28Food and Nutrition Knowledge and Understanding

Which statement describes the role of dietary fibre in digestion?

  1. It is fully absorbed in the small intestine
  2. It adds bulk that helps food move through the gut Correct answer.
  3. It neutralises stomach acid
  4. It speeds up the breakdown of protein

Explanation

Fibre is largely indigestible, so it adds bulk to the diet and helps keep material moving through the intestines, reducing constipation. It is not absorbed in the small intestine and does not act on stomach acid or protein digestion.

Question 29Food and Nutrition Knowledge and Understanding

Which of these is a source of complete protein?

  1. Lettuce
  2. Eggs Correct answer.
  3. Olive oil
  4. White rice

Explanation

Complete proteins supply all essential amino acids in adequate amounts, and eggs are a classic example along with meat, fish and dairy. Plant foods such as rice are limited in certain amino acids, and lettuce and oil are poor protein sources.

Question 30Food and Nutrition Knowledge and Understanding

Which statement about water in the diet is accurate?

  1. It is only obtained by drinking plain water
  2. It provides a significant source of energy
  3. It is stored in the body for long periods
  4. It is needed for transport of nutrients and temperature control Correct answer.

Explanation

Water carries nutrients around the body, supports chemical reactions and helps regulate temperature through sweating. It supplies no energy and is not stored in large reserves, and it also comes from foods and other drinks.

Question 31Food and Nutrition Knowledge and Understanding

Which mineral is essential for carrying oxygen in the blood?

  1. Sodium
  2. Iodine
  3. Potassium
  4. Iron Correct answer.

Explanation

Iron is a component of haemoglobin, the red blood cell protein that transports oxygen around the body. Sodium, potassium and iodine have other roles such as fluid balance, nerve function and thyroid hormone production.

Question 32Food and Nutrition Knowledge and Understanding

A catering team must store raw chicken and salad vegetables in the same fridge. Which arrangement best reduces the risk of cross-contamination?

  1. Wrap both items together in the same bag
  2. Place the chicken below the salad on a lower shelf in a covered container Correct answer.
  3. Store both items uncovered on the same shelf
  4. Place the chicken above the salad so juices can drain freely

Explanation

Raw meat should be stored below ready-to-eat foods so that any drips cannot fall onto them, and covering the meat adds a further barrier. Placing chicken above salad allows juices to contaminate the salad.

Question 33Food and Nutrition Knowledge and Understanding

A client following a low-sodium diet asks for a flavour boost. Which choice is most suitable?

  1. Fresh herbs, garlic and lemon juice Correct answer.
  2. Smoked bacon
  3. Stock cubes
  4. Soy sauce

Explanation

Fresh herbs, garlic and lemon add flavour without adding much sodium, so they suit a low-sodium diet. Soy sauce, stock cubes and cured meats are all high in salt and would undermine sodium restriction.

Question 34Food and Nutrition Knowledge and Understanding

Why does the glycaemic load give a better picture than the glycaemic index alone?

  1. It shows how much protein a food contains
  2. It measures the fat content of a food
  3. It records the vitamin content per serving
  4. It accounts for the amount of carbohydrate actually eaten Correct answer.

Explanation

Glycaemic load multiplies the glycaemic index by the carbohydrate content of a realistic portion, so it reflects both the type and the quantity of carbohydrate consumed. Glycaemic index alone ignores portion size and does not measure fat, protein or vitamins.

Question 35Food and Nutrition Knowledge and Understanding

An older adult living alone has a poor appetite and eats very little. Which strategy best helps maintain their nutritional intake?

  1. Advise replacing meals with plain water
  2. Suggest a very low-calorie diet to control weight
  3. Offer small frequent meals with energy- and nutrient-dense foods Correct answer.
  4. Recommend skipping breakfast to increase hunger later

Explanation

Small, frequent, nutrient-dense meals are easier to finish when appetite is poor and help meet energy and nutrient needs. Skipping meals, replacing food with water or restricting calories would worsen intake in someone already eating too little.

Question 36Food and Nutrition Knowledge and Understanding

Which change would most reduce the saturated fat content of a cooked breakfast?

  1. Grilling tomatoes and mushrooms instead of frying bacon Correct answer.
  2. Using whole milk instead of skimmed milk
  3. Adding extra butter to the toast
  4. Serving fried bread instead of plain toast

Explanation

Bacon is high in saturated fat, so swapping it for grilled vegetables lowers saturated fat substantially. Butter, whole milk and fried bread all add saturated fat rather than reduce it.

Question 37Food and Nutrition Knowledge and Understanding

A vegetarian who eats no meat or fish wants to improve iron absorption from a lentil meal. Which addition is most effective?

  1. A portion of cheese with the meal
  2. A glass of milk with the meal
  3. A glass of orange juice with the meal Correct answer.
  4. A cup of tea with the meal

Explanation

Vitamin C, found in orange juice, enhances absorption of non-haem iron from plant foods such as lentils. Tea contains tannins that inhibit iron absorption, and dairy foods do not improve it.

Question 38Food and Nutrition Knowledge and Understanding

What is the main purpose of the Eatwell Guide type of food model?

  1. To list the calorie content of every food
  2. To rank foods by their cost
  3. To show the proportions of food groups that make up a healthy diet Correct answer.
  4. To identify foods that cause allergies

Explanation

Such models divide foods into groups and show the relative proportions each should contribute to the diet. They are not calorie tables, price lists or allergy guides.

Question 39Food and Nutrition Knowledge and Understanding

A chef wants to reduce vitamin loss when boiling green vegetables. Which practice is best?

  1. Boil in a large volume of water for a long time
  2. Use a small amount of water and cook briefly Correct answer.
  3. Soak the vegetables overnight before cooking
  4. Add bicarbonate of soda to the water

Explanation

Water-soluble vitamins leach into cooking water, so using little water and a short cooking time limits losses. Long boiling in lots of water increases leaching, and soaking and bicarbonate can further destroy vitamins.

Question 40Food and Nutrition Knowledge and Understanding

Which statement best explains why a high-fibre diet helps control blood cholesterol?

  1. Soluble fibre binds bile acids, so the body uses cholesterol to make more Correct answer.
  2. Fibre converts cholesterol into glucose in the gut
  3. Insoluble fibre is absorbed and blocks cholesterol production
  4. Fibre prevents all fat from being digested

Explanation

Soluble fibre such as that in oats binds bile acids, which are then excreted, and the body uses cholesterol to replace them, lowering blood cholesterol. Insoluble fibre is not absorbed and fibre does not convert cholesterol to glucose or block all fat digestion.

Question 41Food and Nutrition Knowledge and Understanding

A pregnant woman is advised to avoid certain soft cheeses and pâté. Which hazard is this advice mainly intended to reduce?

  1. Lactose intolerance
  2. Listeria infection Correct answer.
  3. High sodium intake
  4. Vitamin A excess from cheese

Explanation

Soft mould-ripened cheeses and pâté can carry Listeria, which is especially dangerous in pregnancy. The advice targets that microbiological risk rather than vitamin levels, lactose or sodium.

Question 42Food and Nutrition Knowledge and Understanding

Why are wholegrain cereals considered more nutritious than refined cereals?

  1. They retain the bran and germ, which carry fibre and micronutrients Correct answer.
  2. They contain more added sugar
  3. They are always lower in calories
  4. They have a longer shelf life

Explanation

Refining removes the bran and germ, which contain most of the fibre, B vitamins and minerals, so wholegrains retain more nutrients. Wholegrains are not defined by sugar content, calorie level or shelf life.

Question 43Food and Nutrition Knowledge and Understanding

A person with type 2 diabetes wants to choose a snack. Which option best supports steady blood glucose?

  1. Plain yoghurt with a small handful of nuts Correct answer.
  2. A large slice of white cake
  3. White toast with jam
  4. A sugary fizzy drink

Explanation

Protein and fat in yoghurt and nuts slow gastric emptying and blunt the glucose rise, and the portion is modest. Cake, sugary drinks and jam on white toast deliver rapidly absorbed carbohydrate that spikes blood glucose.

Question 44Food and Nutrition Knowledge and Understanding

A food business must keep hot food above 63°C before service. What is the main reason?

  1. To keep food out of the temperature range where bacteria multiply fastest Correct answer.
  2. To speed up cooling of the food
  3. To reduce the salt content
  4. To improve the flavour of the food

Explanation

Bacteria multiply most rapidly in the warm range roughly between 5°C and 63°C, so holding food above 63°C keeps it out of that danger zone. The rule is about microbiological safety, not flavour, salt or cooling.

Question 45Food and Nutrition Knowledge and Understanding

A patient with chronic kidney disease is advised to limit potassium. Which food should they be most cautious with?

  1. Bananas Correct answer.
  2. Olive oil
  3. White rice
  4. Plain pasta

Explanation

Bananas are notably high in potassium, so they need careful portion control in potassium restriction. White rice, olive oil and plain pasta are relatively low in potassium.

Question 46Food and Nutrition Knowledge and Understanding

Two loaves have the same weight. Loaf A lists wholemeal flour first and provides 6 g fibre per 100 g; loaf B lists white flour first and provides 2 g fibre per 100 g. Which conclusion is best supported?

  1. Loaf B is nutritionally superior because it has less fibre
  2. Both loaves must have identical nutrient profiles
  3. Loaf A must contain more added sugar than loaf B
  4. Loaf A is likely to have a lower glycaemic impact and more satiety per slice Correct answer.

Explanation

The ingredient order and higher fibre content indicate that loaf A is wholegrain, which generally means slower digestion, a lower glycaemic impact and greater satiety. The label gives no evidence that the loaves are identical or that loaf A has more sugar.

Question 47Food and Nutrition Knowledge and Understanding

A vegan client is planning meals and asks how to reduce the risk of vitamin B12 deficiency. Which advice is most appropriate?

  1. Drink more fruit juice
  2. Use fortified plant milks and a B12 supplement Correct answer.
  3. Increase intake of wholegrain bread
  4. Rely on spinach and other leafy greens

Explanation

Vitamin B12 occurs naturally almost only in animal foods, so vegans need fortified products or a supplement. Leafy greens, wholegrains and fruit juice do not supply reliable amounts of B12.

Question 48Food and Nutrition Knowledge and Understanding

A ready meal provides 30 g of protein, 20 g of fat and 50 g of carbohydrate per pack. Using 4 kcal per gram for protein and carbohydrate and 9 kcal per gram for fat, what percentage of the energy comes from fat?

  1. About 50%
  2. About 9%
  3. About 37% Correct answer.
  4. About 20%

Explanation

Protein gives 120 kcal, carbohydrate 200 kcal and fat 180 kcal, totalling 500 kcal. Fat energy of 180 divided by 500 equals 0.36, or about 37% of total energy.

Question 49Food and Nutrition Knowledge and Understanding

A person with irritable bowel syndrome reacts badly to wheat, apples and onions. Which dietary approach is most appropriate before restricting foods?

  1. Replace meals with nutritional supplements indefinitely
  2. Permanently remove all fruit and vegetables from the diet
  3. Start a high-fibre diet with extra wheat bran
  4. Seek dietitian guidance on a structured low-FODMAP trial with planned reintroduction Correct answer.

Explanation

A structured low-FODMAP trial supervised by a dietitian identifies trigger foods while protecting nutritional adequacy, and reintroduction prevents unnecessary long-term restriction. Removing all produce, adding wheat bran or relying on supplements would be poorly targeted and risk deficiencies.

Question 50Food and Nutrition Knowledge and Understanding

A food label states that a 50 g serving provides 12 g of fat. The label also declares that fat provides 9 kcal per gram. Approximately what percentage of energy in the serving comes from fat?

  1. 12%
  2. 27%
  3. 108%
  4. 54% Correct answer.

Explanation

Fat supplies 9 kcal per gram, so 12 g contributes about 108 kcal. Energy from fat as a proportion of the food's total energy is found by dividing fat energy by total energy and multiplying by 100. This gives roughly 54%, which is the standard way of expressing the proportion of energy a nutrient supplies.