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BGCSE Food & Nutrition study materials
BGCSE Food & Nutrition study resources

BGCSE Food & Nutrition practice questions

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Question 1Nutrition and Health

Which nutrient is the body's main source of quick energy and is found in foods such as bread, rice and potatoes?

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

Explanation

Carbohydrates are broken down into glucose, which cells use as their primary fuel, especially during activity. Starchy staples like bread, rice and potatoes are concentrated sources of this nutrient.

Question 2Nutrition and Health

Which food group is the richest source of dietary fibre?

  1. White fish and eggs
  2. Vegetable oils and butter
  3. Wholegrain cereals and legumes Correct answer.
  4. Fresh milk and cheese

Explanation

Dietary fibre is the indigestible part of plant foods, so wholegrains, legumes, fruits and vegetables supply it. Animal foods contain no fibre at all.

Question 3Nutrition and Health

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

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

Explanation

Ultraviolet light from the sun triggers synthesis of vitamin D in the skin, which then helps the body absorb calcium. This is why limited sun exposure is important for bone health.

Question 4Nutrition and Health

Which mineral is essential for carrying oxygen in the blood?

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

Explanation

Iron is a key component of haemoglobin, the red blood cell protein that transports oxygen around the body. A shortage of iron leads to anaemia and tiredness.

Question 5Nutrition and Health

Which of the following is a complete protein food, supplying all essential amino acids?

  1. Cooked rice
  2. Cassava
  3. Lentils
  4. Eggs Correct answer.

Explanation

Eggs are an animal food that contains all the essential amino acids in the proportions the body needs, making them a complete protein. Most single plant foods are limited in one or more essential amino acids.

Question 6Nutrition and Health

What is the main function of water in the diet?

  1. To supply energy to muscles
  2. To transport nutrients and regulate body temperature Correct answer.
  3. To build strong bones and teeth
  4. To provide essential fatty acids

Explanation

Water acts as a solvent that carries nutrients and waste around the body and helps control temperature through sweating. It supplies no energy and no structural minerals.

Question 7Nutrition and Health

Which of these is a recognised symptom of dehydration?

  1. Rapid weight gain
  2. Increased urine output
  3. Cool, clammy skin
  4. Dark, strong-smelling urine Correct answer.

Explanation

When body water is low, the kidneys conserve water and produce small amounts of concentrated urine that looks dark. Increased urine output and weight gain suggest the opposite of dehydration.

Question 8Nutrition and Health

Which nutrient is needed in the largest quantity each day and is measured in grams?

  1. Vitamin C
  2. Carbohydrate Correct answer.
  3. Iron
  4. Iodine

Explanation

Carbohydrate is a macronutrient required in gram quantities to meet daily energy needs. Vitamins and minerals are micronutrients needed only in small amounts.

Question 9Nutrition and Health

A teenager wants to increase calcium intake without eating dairy foods. Which choice best meets this goal?

  1. A glass of orange juice
  2. A slice of white bread
  3. A bowl of fortified soya drink with tofu Correct answer.
  4. A portion of steamed white rice

Explanation

Fortified plant drinks and calcium-set tofu provide calcium in amounts comparable to milk, making them useful for people avoiding dairy. Rice and bread contain only small amounts, and plain orange juice is not a calcium source unless fortified.

Question 10Nutrition and Health

Which combination would best improve the absorption of iron from a plant-based meal?

  1. Eating the meal with a vitamin C rich food Correct answer.
  2. Drinking tea with the meal
  3. Taking an antacid with the meal
  4. Adding plenty of milk to the meal

Explanation

Vitamin C converts non-haem iron to a more absorbable form, so pairing beans or greens with citrus or peppers improves uptake. Tea, milk and antacids contain substances that inhibit iron absorption.

Question 11Nutrition and Health

A person following a vegan diet is most at risk of deficiency in which vitamin?

  1. Vitamin B12 Correct answer.
  2. Vitamin E
  3. Vitamin C
  4. Folate

Explanation

Vitamin B12 occurs naturally almost only in animal foods, so vegans must rely on fortified products or supplements. Vitamin C, folate and vitamin E are widely available from plant foods.

Question 12Nutrition and Health

Which change would most effectively reduce the saturated fat content of a family meal?

  1. Using coconut cream instead of cream
  2. Serving fried chicken skin
  3. Adding extra cheese for flavour
  4. Replacing butter with olive oil Correct answer.

Explanation

Olive oil is rich in monounsaturated fat and contains far less saturated fat than butter, so swapping them lowers saturated fat intake. Cheese, coconut cream and chicken skin are all high in saturated fat.

Question 13Nutrition and Health

Why is it recommended that young children eat small, frequent meals rather than three large ones?

  1. They digest fat more slowly than adults
  2. They cannot absorb protein in large amounts
  3. Their stomachs are small and their energy needs are high relative to body size Correct answer.
  4. Their bodies cannot store any nutrients

Explanation

Young children have small stomach capacity but high energy and nutrient requirements for growth, so smaller frequent meals help them meet needs comfortably. Digestion and absorption are not the limiting factors.

Question 14Nutrition and Health

A pregnant woman is advised to take folic acid supplements before conception. What is the main reason?

  1. To increase her energy levels
  2. To strengthen her bones
  3. To improve her eyesight
  4. To reduce the risk of neural tube defects in the baby Correct answer.

Explanation

Adequate folate around the time of conception supports normal development of the baby's neural tube. Supplementation before pregnancy is therefore recommended to lower the risk of defects such as spina bifida.

Question 15Nutrition and Health

Which statement best explains why dietary fibre helps prevent constipation?

  1. It speeds up digestion in the stomach
  2. It adds bulk and retains water, softening the stool Correct answer.
  3. It kills bacteria in the large intestine
  4. It reduces water absorption in the colon

Explanation

Fibre holds water and increases stool bulk, which stimulates intestinal movement and makes waste easier to pass. It does not act by killing bacteria or by speeding stomach digestion.

Question 16Nutrition and Health

Which of these is the most concentrated source of energy per gram?

  1. Carbohydrate
  2. Fat Correct answer.
  3. Water
  4. Protein

Explanation

Fat provides about 9 kilocalories per gram, compared with about 4 for protein and carbohydrate. Water supplies no energy at all.

Question 17Nutrition and Health

A student feels tired and dizzy and eats mostly white bread and sugary drinks. Which dietary change is most likely to improve their condition?

  1. Skipping breakfast to reduce calorie intake
  2. Choosing wholegrain foods and including fruit and vegetables Correct answer.
  3. Drinking more sweetened soft drinks
  4. Eating more refined sugar for quick energy

Explanation

A diet dominated by refined carbohydrate can cause rapid rises and falls in blood glucose, contributing to tiredness. Wholegrains, fruits and vegetables provide slow-release energy plus vitamins, minerals and fibre.

Question 18Nutrition and Health

Which statement about the role of vitamin A is correct?

  1. It acts as the body's main energy fuel
  2. It is required for blood clotting
  3. It is needed for normal vision, especially in dim light Correct answer.
  4. It is the main mineral in bone tissue

Explanation

Vitamin A forms part of rhodopsin, the pigment that allows the eye to respond to low light. Deficiency can lead to night blindness.

Question 19Nutrition and Health

Which practice best reduces the loss of water-soluble vitamins when cooking vegetables?

  1. Adding bicarbonate of soda to the cooking water
  2. Boiling vegetables for a long time in plenty of water
  3. Soaking chopped vegetables overnight
  4. Steaming vegetables briefly in a small amount of water Correct answer.

Explanation

Water-soluble vitamins such as C and B group leach into cooking water and are destroyed by heat, so short steaming with little water preserves more. Long boiling, soaking and alkaline additives all increase losses.

Question 20Nutrition and Health

A label shows a food contains 20 g of sugar per 100 g. How would this be classified using typical front-of-pack guidance?

  1. Medium sugar
  2. High sugar Correct answer.
  3. Sugar-free
  4. Low sugar

Explanation

Under common front-of-pack thresholds, more than 10 g of sugar per 100 g is classed as high, so 20 g per 100 g is a high-sugar food. Low sugar is generally 5 g or less per 100 g.

Question 21Nutrition and Health

Which statement best explains why a diet high in salt can raise blood pressure?

  1. Salt blocks the absorption of calcium
  2. Salt destroys red blood cells
  3. Salt draws water into the bloodstream, increasing blood volume Correct answer.
  4. Salt prevents the kidneys from producing urine

Explanation

Excess sodium causes the body to retain water, which increases the volume of blood in the vessels and raises pressure on their walls. Reducing salt intake helps lower this risk.

Question 22Nutrition and Health

A meal of rice and beans is described as complementary. What does this mean?

  1. The foods together contain no fat
  2. Both foods are complete proteins on their own
  3. The foods together supply all essential amino acids Correct answer.
  4. The foods cancel out each other's vitamins

Explanation

Rice is low in lysine but rich in methionine, while beans are the reverse, so combining them provides all essential amino acids. This is the principle of protein complementation.

Question 23Nutrition and Health

Which factor most directly determines whether a person gains weight over time?

  1. The balance between total energy intake and energy expenditure Correct answer.
  2. The amount of water drunk with meals
  3. The proportion of carbohydrate in the diet
  4. The number of meals eaten each day

Explanation

Body weight changes when energy taken in from food differs from energy used by the body. A sustained surplus of intake over expenditure leads to weight gain regardless of which macronutrient supplies the energy.

Question 24Nutrition and Health

Why are older adults advised to pay particular attention to vitamin D and calcium intake?

  1. Their skin stops producing any vitamin D at all
  2. Their bodies can no longer digest protein
  3. Bone density declines with age and absorption of calcium becomes less efficient Correct answer.
  4. They need more energy than teenagers

Explanation

Bone mass decreases with age and the skin and kidneys become less efficient at producing and activating vitamin D, which reduces calcium absorption. Adequate intake helps limit the risk of osteoporosis and fractures.

Question 25Nutrition and Health

A family with a limited budget wants nutritious meals. Which strategy gives the best nutritional value for money?

  1. Buying only pre-prepared ready meals
  2. Buying imported fresh fruit all year round
  3. Using seasonal vegetables, dried legumes and wholegrain staples Correct answer.
  4. Replacing meals with vitamin supplements

Explanation

Seasonal produce, dried legumes and wholegrain staples are inexpensive yet supply protein, fibre and micronutrients, giving good nutritional value per unit of cost. Ready meals and out-of-season imports cost more for less benefit.

Question 26Nutrition and Health

A child eats very little fruit and vegetables and often has bleeding gums and slow-healing cuts. Which nutrient is most likely lacking?

  1. Iron
  2. Fibre
  3. Vitamin D
  4. Vitamin C Correct answer.

Explanation

Vitamin C is needed to make collagen, the protein that holds skin and gums together, so a shortage causes bleeding gums and poor wound healing. Fresh fruit and vegetables are the main dietary sources.

Question 27Nutrition and Health

Which food group should make up the largest share of most meals because it supplies starch, fibre and B vitamins?

  1. Sugary snacks
  2. Fats and oils
  3. Dairy products
  4. Starchy carbohydrates Correct answer.

Explanation

Starchy carbohydrates such as cereals, roots and tubers provide the bulk of dietary energy plus fibre and B vitamins. Nutrition guidance places them at the base of a balanced meal pattern.

Question 28Nutrition and Health

Which mineral is essential for carrying oxygen in the blood, and is best absorbed from meat, fish and poultry?

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

Explanation

Iron forms part of haemoglobin, the red pigment that carries oxygen around the body. The haem iron in meat, fish and poultry is absorbed more easily than the non-haem iron in plants.

Question 29Nutrition and Health

A person wants to lower the amount of added sugar in their diet. Which single change would most effectively achieve this?

  1. Adding more salt to meals
  2. Choosing full-fat milk instead of skimmed
  3. Eating more white bread
  4. Swapping sugary soft drinks for water Correct answer.

Explanation

Sugar-sweetened drinks are a major source of added sugar, so replacing them with water removes a large amount of sugar without losing nutrients. Other changes listed do not reduce added sugar.

Question 30Nutrition and Health

Why is breast milk considered the ideal first food for infants during the first months of life?

  1. It is high in fibre to aid digestion
  2. It provides antibodies and the right balance of nutrients Correct answer.
  3. It contains added sugar for energy
  4. It contains no fat at all

Explanation

Breast milk supplies antibodies that protect against infection and is tailored to the infant's changing needs. It also provides fat, protein and micronutrients in a form the baby can digest easily.

Question 31Nutrition and Health

A student eats a large portion of chips, a burger and a fizzy drink every day. Which health risk is most closely linked to this pattern?

  1. Rickets from lack of vitamin D
  2. Anaemia from lack of iron
  3. Obesity from excess energy intake Correct answer.
  4. Scurvy from lack of vitamin C

Explanation

Energy taken in beyond the body's needs is stored as fat, so a habitual diet of energy-dense fast food promotes weight gain and obesity. The pattern also tends to be low in fibre and micronutrients.

Question 32Nutrition and Health

Which statement correctly describes the role of protein in the diet?

  1. It is the main store of energy in the body
  2. It helps the body absorb calcium
  3. It is needed for growth and repair of body tissues Correct answer.
  4. It provides bulk to prevent constipation

Explanation

Protein supplies amino acids that build and repair muscle, skin and other tissues, and it is especially important during growth. It can supply energy but this is not its main role.

Question 33Nutrition and Health

A person on a low income wants to eat more protein without spending much money. Which choice gives the best value?

  1. Buying imported cheese every day
  2. Eating only fruit for protein
  3. Buying expensive cuts of steak daily
  4. Using dried beans and lentils in meals Correct answer.

Explanation

Dried beans and lentils are cheap, store well and provide good amounts of plant protein as well as fibre. Combining them with cereals gives a balanced amino acid supply at low cost.

Question 34Nutrition and Health

Which practice best preserves the vitamin content of vegetables during preparation and cooking?

  1. Peeling thickly and leaving them in sunlight
  2. Boiling vegetables for a long time in lots of water
  3. Steaming quickly in a small amount of water Correct answer.
  4. Soaking chopped vegetables in water for hours

Explanation

Water-soluble vitamins such as vitamin C and B vitamins leach into cooking water and are destroyed by heat and exposure to air. Steaming quickly with little water minimises both leaching and heat damage.

Question 35Nutrition and Health

A teenage girl who eats no meat wants to improve her iron intake. Which meal combination is the best choice?

  1. Fried fish with white bread
  2. Cheese sandwich with milk
  3. Lentil curry served with a glass of orange juice Correct answer.
  4. Plain white rice with butter

Explanation

Lentils provide non-haem iron, and vitamin C from orange juice greatly increases its absorption. This pairing is the most effective plant-based option for improving iron status.

Question 36Nutrition and Health

Which statement best explains why a diet high in fibre can help control body weight?

  1. Fibre adds many calories to the diet
  2. Fibre is stored directly as muscle
  3. Fibre slows digestion and increases feelings of fullness Correct answer.
  4. Fibre removes fat from food before it is eaten

Explanation

High-fibre foods bulk out meals and slow digestion, so a person feels satisfied with less energy intake. Fibre also provides little available energy itself, helping to keep total intake in check.

Question 37Nutrition and Health

Why is exclusive breastfeeding recommended for around the first six months of an infant's life?

  1. Because solid foods are poisonous before one year
  2. Because infants cannot digest any liquid other than breast milk
  3. Because formula milk contains no nutrients
  4. Because breast milk alone meets all nutritional needs and protects against infection at this stage Correct answer.

Explanation

During the first months, breast milk provides the right balance of energy, protein, fat and micronutrients, along with antibodies that reduce infection risk. Introducing other foods too early can displace this protective, nutrient-dense food.

Question 38Nutrition and Health

Two people eat the same number of calories, but one chooses foods rich in vegetables, whole grains and lean protein while the other chooses mostly fried snacks and sweets. What does this comparison best illustrate?

  1. Calorie count alone determines nutritional quality
  2. Fried snacks supply more vitamins than vegetables
  3. Energy intake is the only factor in health
  4. Nutrient density matters as well as total energy Correct answer.

Explanation

Nutrient density describes how much useful nutrition a food supplies per unit of energy. Two diets can match in calories yet differ greatly in vitamins, minerals and fibre, so both quantity and quality of food matter.

Question 39Nutrition and Health

An older adult living alone has a poor appetite and eats very little. Which plan best safeguards their nutritional status?

  1. Eating small frequent meals with energy- and protein-rich foods Correct answer.
  2. Taking megadoses of vitamin supplements instead of food
  3. Skipping meals to save money
  4. Eating only one large meal late at night

Explanation

Small frequent meals are easier to finish when appetite is poor, and choosing energy- and protein-dense foods helps meet needs in smaller portions. This approach supports muscle maintenance and overall nutrition better than skipping meals or relying on supplements alone.

Question 40Nutrition and Health

A person wants to reduce the risk of osteoporosis in later life. Which dietary pattern best supports strong bones throughout adulthood?

  1. Drinking several cups of strong tea with meals to supply minerals
  2. Taking a high-dose calcium supplement each day and ignoring other foods
  3. Eating plenty of fruit and vegetables while avoiding all dairy foods
  4. Regularly eating calcium-rich foods with a source of vitamin D and doing weight-bearing exercise Correct answer.

Explanation

Bone strength depends on calcium for building the mineral structure of bone and vitamin D for absorbing that calcium from the gut. Weight-bearing activity also stimulates bone to lay down mineral, so diet and exercise work together. Combining calcium-rich foods, a vitamin D source and regular exercise therefore gives the strongest protection against osteoporosis.

Question 41Food Commodities and Food Science

Which nutrient is the body's main quick source of energy and is found abundantly in starchy foods such as rice and potatoes?

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

Explanation

Carbohydrates are broken down into glucose, which cells use first for energy, and starchy staples like rice and potatoes supply them in large amounts. Protein and minerals serve building and regulating roles rather than being the primary fuel.

Question 42Food Commodities and Food Science

Which food group is the richest dietary source of complete protein?

  1. Refined sugar
  2. Fresh fruit
  3. Animal foods such as eggs and fish Correct answer.
  4. Cooking oil

Explanation

Animal foods such as eggs, fish, meat and milk supply all the essential amino acids in useful proportions, so they are called complete proteins. Plant foods may be limiting in one or more essential amino acids.

Question 43Food Commodities and Food Science

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

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

Explanation

Ultraviolet light converts a cholesterol compound in the skin into vitamin D, which then helps the body absorb calcium. This is why limited sun exposure supports bone health.

Question 44Food Commodities and Food Science

What is the main purpose of blanching vegetables before freezing?

  1. To add flavour
  2. To increase the vitamin content
  3. To make the vegetables heavier
  4. To inactivate enzymes that cause spoilage Correct answer.

Explanation

Brief heating in boiling water destroys enzymes that would otherwise cause off-flavours, colour loss and texture breakdown during frozen storage. It is followed quickly by cooling to stop cooking.

Question 45Food Commodities and Food Science

Which process causes bread dough to rise before baking?

  1. Fermentation by yeast Correct answer.
  2. Coagulation of egg white
  3. Caramelisation of sugar
  4. Rancidity of fat

Explanation

Yeast feeds on sugars in the dough and ferments them, releasing carbon dioxide gas that becomes trapped in the gluten network and makes the dough rise. Baking then sets the structure.

Question 46Food Commodities and Food Science

Which mineral is needed in relatively large amounts for building strong bones and teeth?

  1. Iodine
  2. Zinc
  3. Calcium Correct answer.
  4. Iron

Explanation

Calcium is a major mineral stored largely in bones and teeth, giving them strength and hardness. It is needed in gram amounts rather than the microgram amounts of trace minerals.

Question 47Food Commodities and Food Science

Which change shows that milk has spoiled through bacterial action?

  1. It freezes solid
  2. It becomes clear
  3. It turns sour and curdles Correct answer.
  4. It becomes sweeter

Explanation

Bacteria ferment lactose into lactic acid, lowering the pH so that milk proteins clump and the milk tastes sour and curdles. This is the typical sign of bacterial spoilage.

Question 48Food Commodities and Food Science

Which cooking method uses dry heat to brown food and develop a crisp surface?

  1. Steaming
  2. Poaching
  3. Boiling
  4. Grilling Correct answer.

Explanation

Grilling applies intense dry heat directly to food, driving off moisture and browning the surface through reactions such as Maillard browning. The other methods use water or steam as the heating medium.

Question 49Food Commodities and Food Science

A student wants to increase dietary fibre without adding much fat. Which choice best meets this aim?

  1. White bread with butter
  2. Fried chicken with white rice
  3. Cream cheese on a white roll
  4. Wholemeal bread with a bean salad Correct answer.

Explanation

Wholemeal bread and beans are rich in fibre from cereal bran and legumes while being low in added fat. Refined cereals and fatty spreads or fried foods supply little fibre.

Question 50Food Commodities and Food Science

Why is vitamin C important when preparing a meal containing plant sources of iron?

  1. It makes the meal taste salty
  2. It enhances absorption of non-haem iron Correct answer.
  3. It destroys the iron
  4. It converts iron into fat

Explanation

Vitamin C helps reduce non-haem iron from plant foods to a form the intestine absorbs more easily, so pairing citrus or peppers with beans improves iron uptake. This is useful when animal iron is limited.