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JCE Home Economics 21 study materials
JCE Home Economics 21 study resources

JCE Home Economics 21 practice questions

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Question 1Food, Nutrition and Health

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

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

Explanation

Carbohydrates are the body's preferred quick energy source; starches in rice, bread and potatoes break down into glucose, which fuels cells. Protein and minerals serve structural and regulatory roles rather than being the primary fast fuel.

Question 2Food, Nutrition and Health

A person wants to increase dietary fibre. Which food choice is the best option?

  1. Butter
  2. Cream cheese
  3. Wholegrain cereal Correct answer.
  4. White bread

Explanation

Wholegrain cereals retain the bran layer, which is rich in dietary fibre that aids digestion and prevents constipation. Refined white bread and dairy fats contain little or no fibre.

Question 3Food, Nutrition and Health

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

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

Explanation

Ultraviolet light in sunlight converts a cholesterol compound in the skin into vitamin D, which supports calcium absorption and bone health. The other vitamins must be obtained mainly from the diet.

Question 4Food, Nutrition and Health

Which mineral is most important for forming strong bones and teeth?

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

Explanation

Calcium is the principal mineral in bone and tooth structure, and adequate intake throughout life helps prevent osteoporosis. Iron, sodium and iodine have different roles in the body.

Question 5Food, Nutrition and Health

Which food group provides the richest source of complete protein?

  1. Leafy vegetables
  2. Lean meat and fish Correct answer.
  3. Fresh fruit
  4. Cooking oil

Explanation

Lean meat and fish supply all essential amino acids in good amounts, making them complete protein sources. Fruits, vegetables and oils are poor protein sources.

Question 6Food, Nutrition and Health

Which of the following is a sign of dehydration?

  1. Warm dry skin only
  2. Dark yellow urine Correct answer.
  3. Increased saliva
  4. Clear pale urine

Explanation

When the body lacks water, urine becomes concentrated and dark yellow, a reliable early indicator of dehydration. Well-hydrated people usually pass clear or pale urine.

Question 7Food, Nutrition and Health

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

  1. Frying at high heat for a long time
  2. Boiling in a large volume of water
  3. Steaming quickly Correct answer.
  4. Soaking in water overnight

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.

Question 8Food, Nutrition and Health

Which condition is caused by a deficiency of iron in the diet?

  1. Scurvy
  2. Goitre
  3. Rickets
  4. Anaemia Correct answer.

Explanation

Iron is essential for making haemoglobin, so too little iron leads to iron-deficiency anaemia, with tiredness and pallor. Scurvy, rickets and goitre result from other nutrient deficiencies.

Question 9Food, Nutrition and Health

A teenager eats mostly fried snacks and sugary drinks. Which health risk is most directly increased by this dietary pattern?

  1. Obesity and type 2 diabetes Correct answer.
  2. Iron-deficiency anaemia
  3. Night blindness
  4. Scurvy

Explanation

Diets high in fat and added sugar supply excess energy, promoting weight gain and insulin resistance, which raise the risk of obesity and type 2 diabetes. The other conditions are linked to specific micronutrient deficiencies.

Question 10Food, Nutrition and Health

Which combination would form a complete protein in a vegetarian meal?

  1. Butter and jam
  2. Lettuce and cucumber
  3. Sugar and honey
  4. Rice and beans Correct answer.

Explanation

Plant proteins often lack one or more essential amino acids, but combining cereals such as rice with legumes such as beans supplies complementary amino acids, creating a complete protein. The other combinations are low in protein.

Question 11Food, Nutrition and Health

Why is dietary fibre important for digestive health?

  1. It dissolves tooth enamel
  2. It is fully digested and absorbed as glucose
  3. It increases blood cholesterol
  4. It adds bulk that stimulates peristalsis and prevents constipation Correct answer.

Explanation

Fibre is not digested but adds bulk to the stool, stimulating peristalsis and helping prevent constipation. Soluble fibre can also help lower blood cholesterol, so fibre does not raise it.

Question 12Food, Nutrition and Health

Which statement best explains why a person with a high salt intake may develop high blood pressure?

  1. Sodium causes water retention, increasing blood volume and pressure Correct answer.
  2. Sodium is converted to fat in the liver
  3. Sodium blocks calcium absorption completely
  4. Sodium destroys red blood cells

Explanation

Excess sodium causes the body to retain water, raising blood volume and therefore blood pressure. Reducing salt intake is a recognised way to help control hypertension.

Question 13Food, Nutrition and Health

Which is the safest practice for preventing food poisoning when preparing raw chicken?

  1. Wash the chicken under running water before cooking
  2. Store raw chicken above ready-to-eat food in the fridge
  3. Cook the chicken thoroughly until juices run clear Correct answer.
  4. Use the same board for raw chicken and salad

Explanation

Thorough cooking kills bacteria such as Salmonella in poultry, and clear juices are a useful indicator of doneness. Washing raw chicken spreads bacteria, and cross-contamination must be avoided.

Question 14Food, Nutrition and Health

Which vitamin deficiency causes scurvy, with bleeding gums and slow wound healing?

  1. Vitamin D
  2. Vitamin B1
  3. Vitamin A
  4. Vitamin C Correct answer.

Explanation

Vitamin C is needed for collagen synthesis, so deficiency weakens blood vessels and connective tissue, producing bleeding gums and poor wound healing. This condition is scurvy.

Question 15Food, Nutrition and Health

A person on a strict vegan diet should pay particular attention to which nutrient most at risk of deficiency?

  1. Sodium
  2. Vitamin C
  3. Dietary fat
  4. Vitamin B12 Correct answer.

Explanation

Vitamin B12 occurs naturally almost only in animal foods, so vegans are at high risk of deficiency and often need fortified foods or supplements. Vitamin C and sodium are readily obtained from plant foods.

Question 16Food, Nutrition and Health

Which change to a menu would most effectively reduce its saturated fat content?

  1. Replacing olive oil with lard
  2. Serving cream sauce with vegetables
  3. Grilling fish instead of frying it in butter Correct answer.
  4. Adding extra cheese to a pasta dish

Explanation

Grilling fish without butter removes a major source of saturated fat and adds no extra fat. Cheese, lard and cream are all high in saturated fat.

Question 17Food, Nutrition and Health

Which statement about energy balance is correct?

  1. Weight is gained when energy expenditure exceeds intake
  2. Weight is gained when energy intake exceeds energy expenditure Correct answer.
  3. All dietary fat is stored regardless of energy needs
  4. Energy intake has no effect on body weight

Explanation

Body weight rises when the energy taken in from food exceeds the energy used in activity and metabolism, and the surplus is stored. The reverse situation leads to weight loss.

Question 18Food, Nutrition and Health

During pregnancy, which nutrient is especially important to prevent neural tube defects in the developing baby?

  1. Vitamin E
  2. Calcium
  3. Iron
  4. Folic acid Correct answer.

Explanation

Adequate folic acid before and during early pregnancy greatly reduces the risk of neural tube defects such as spina bifida. Iron and calcium are also needed but serve different roles.

Question 19Food, Nutrition and Health

Why are wholegrain foods recommended for people with diabetes?

  1. They release glucose slowly, helping control blood sugar Correct answer.
  2. They raise blood sugar faster than sweets
  3. They contain no carbohydrate at all
  4. They replace the need for insulin entirely

Explanation

Wholegrains have a lower glycaemic effect and their fibre slows glucose absorption, giving steadier blood sugar levels. They still contain carbohydrate, so portion control remains important.

Question 20Food, Nutrition and Health

Which practice best reduces vitamin loss when preparing a fruit salad?

  1. Cut the fruit and leave it exposed to air for hours
  2. Boil the fruit before serving
  3. Prepare it just before serving and keep it covered Correct answer.
  4. Soak the cut fruit in water for a long time

Explanation

Vitamin C is destroyed by exposure to air and light and leaches into water, so preparing fruit close to serving and covering it preserves more of the vitamin. Prolonged soaking or boiling causes greater losses.

Question 21Food, Nutrition and Health

A label lists ingredients in descending order by weight. If sugar appears first, what does this indicate?

  1. The product contains no sugar
  2. Sugar is present only in a trace amount
  3. The product is high in protein
  4. Sugar is the ingredient present in the greatest amount Correct answer.

Explanation

Ingredient lists are ordered by weight, with the largest component first. Sugar listed first therefore means it is the main ingredient by weight, indicating a high-sugar product.

Question 22Food, Nutrition and Health

Which statement best explains the role of antioxidants such as vitamin C and vitamin E?

  1. They build muscle tissue directly
  2. They provide most of the body's energy
  3. They neutralise free radicals that can damage cells Correct answer.
  4. They act as the main structural mineral in bone

Explanation

Antioxidants help protect cells by neutralising free radicals, which can damage DNA and cell membranes and contribute to chronic disease. They do not supply energy or build tissue.

Question 23Food, Nutrition and Health

A family wants to reduce food waste and save money while eating a balanced diet. Which strategy best achieves both goals?

  1. Buying fresh produce in bulk without a plan
  2. Planning meals and using leftovers in later dishes Correct answer.
  3. Cooking large amounts and discarding what is not eaten
  4. Buying only pre-packaged single portions

Explanation

Meal planning ensures food bought matches what will be eaten, and using leftovers prevents waste while providing balanced meals. This reduces both expenditure and discarded food.

Question 24Food, Nutrition and Health

Two meals have equal energy content, but one is high in refined sugar and the other high in fibre and protein. Why might the second meal keep a person satisfied longer?

  1. Refined sugar is digested more slowly than fibre
  2. Protein is stored unchanged in the stomach for days
  3. Fibre and protein slow digestion and stabilise blood glucose Correct answer.
  4. Fibre provides more energy per gram than sugar

Explanation

Fibre and protein slow gastric emptying and digestion, producing a more gradual rise and fall in blood glucose, which prolongs satiety. Refined sugar is absorbed quickly and causes a rapid spike followed by a slump.

Question 25Food, Nutrition and Health

A community has high rates of dental caries among children. Which single measure would most directly reduce this problem?

  1. Increasing the amount of sugary snacks between meals
  2. Adding more dried fruit to lunchboxes
  3. Encouraging sweetened drinks at bedtime
  4. Reducing the frequency of sugary foods and drinks Correct answer.

Explanation

Dental caries are driven by the frequency of sugar exposure, which feeds acid-producing bacteria. Reducing how often sugary foods and drinks are consumed lowers acid attacks on enamel more effectively than any single change.

Question 26Food, Nutrition 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. Calcium
  2. Protein
  3. Vitamin C
  4. Carbohydrate Correct answer.

Explanation

Carbohydrate is the body's preferred and most readily available fuel, because it is broken down into glucose that cells can use quickly for energy. Bread, rice and potatoes are rich in starch, a complex carbohydrate. Protein and minerals serve structural and regulatory roles rather than supplying rapid energy.

Question 27Food, Nutrition and Health

Which food group is the richest source of calcium for building strong bones and teeth?

  1. Cooking oil
  2. Milk and dairy products Correct answer.
  3. White rice
  4. Fresh fruit

Explanation

Milk, cheese and yoghurt supply large amounts of calcium in a form the body absorbs well, together with protein and phosphorus that support bone mineralisation. Other foods contain some calcium but in much smaller quantities. Dairy foods are therefore the standard dietary source for bone and tooth development.

Question 28Food, Nutrition and Health

What is the main function of protein in the diet?

  1. Supplying dietary fibre for the gut
  2. Providing the main source of stored energy
  3. Growth, repair and maintenance of body tissues Correct answer.
  4. Dissolving fat-soluble vitamins

Explanation

Protein is broken down into amino acids, which are reassembled into muscles, skin, enzymes, hormones and antibodies. This makes protein central to growth in childhood and to repair after injury or illness. Its role in energy supply is secondary to that of carbohydrate and fat.

Question 29Food, Nutrition and Health

Which drink is the most suitable everyday choice for keeping the body well hydrated without adding free sugars?

  1. Cola drinks
  2. Sweetened fruit squash
  3. Plain water Correct answer.
  4. Sweetened iced tea

Explanation

Plain water replaces fluid losses without supplying energy or free sugars, so it supports hydration without contributing to tooth decay or excess energy intake. Sweetened drinks hydrate the body but add sugar at the same time. Water is therefore the recommended routine drink.

Question 30Food, Nutrition and Health

Which mineral is needed for the transport of oxygen in the blood?

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

Explanation

Iron is a component of haemoglobin, the red pigment in blood that binds oxygen in the lungs and carries it to tissues. A shortage of iron limits haemoglobin production and leads to anaemia. Sodium, iodine and potassium have unrelated roles in fluid balance, thyroid function and nerve activity.

Question 31Food, Nutrition and Health

Which of the following is a fat-soluble vitamin?

  1. Vitamin C
  2. Vitamin A Correct answer.
  3. Vitamin B1
  4. Vitamin B12

Explanation

Vitamin A dissolves in fat rather than water, so it is absorbed with dietary fat and stored in the liver and fatty tissues. This storage means it does not need to be eaten daily in large amounts. The B vitamins and vitamin C are water-soluble and are not stored to the same extent.

Question 32Food, Nutrition and Health

A student wants to increase dietary fibre intake. Which breakfast change would achieve this most effectively?

  1. Adding more butter to the toast
  2. Replacing white toast with wholegrain toast Correct answer.
  3. Swapping orange juice for apple juice
  4. Choosing a larger portion of white rice

Explanation

Wholegrain bread retains the bran and germ of the cereal grain, which are the parts richest in fibre. Refining removes these layers, so white bread contains much less fibre. Choosing wholegrain varieties is therefore one of the simplest ways to raise fibre intake.

Question 33Food, Nutrition and Health

A person following a diet with no animal products needs vitamin B12 from another source. Which choice is most appropriate?

  1. Fortified plant milks and yeast extract Correct answer.
  2. Spinach and other leafy greens
  3. Wholegrain bread
  4. Olive oil

Explanation

Vitamin B12 occurs naturally almost exclusively in animal foods, so a diet excluding all animal products requires a fortified source or a supplement. Fortified plant milks and yeast extract are widely available products that carry added B12. Plant foods not fortified with the vitamin cannot reliably supply it.

Question 34Food, Nutrition and Health

A cook wants to reduce the amount of salt in a home-made soup while keeping it flavoursome. Which approach is most effective?

  1. Doubling the stock cubes used
  2. Using herbs, spices and lemon juice for flavour Correct answer.
  3. Adding extra soy sauce at the table
  4. Adding salt early in cooking so it dissolves fully

Explanation

Herbs, spices, garlic and acidic ingredients such as lemon juice stimulate the palate and give savoury depth without adding sodium. Reducing reliance on salt-rich ingredients lowers sodium intake, which helps control blood pressure. Salt added at any stage still contributes sodium.

Question 35Food, Nutrition and Health

A person with constipation is advised to change their diet. Which combination would be most helpful?

  1. A high-fat diet with little fruit and vegetables
  2. A low-fibre diet with more sugary snacks
  3. More dietary fibre and adequate fluid intake Correct answer.
  4. More refined white bread and less fluid

Explanation

Fibre adds bulk and holds water in the stool, which stimulates the muscular walls of the intestine to move contents along. Fluid is needed so that the fibre can soften the stool rather than harden it. The two work together to relieve constipation.

Question 36Food, Nutrition and Health

When grilling meat, which practice best reduces the formation of harmful compounds on the surface?

  1. Reusing the same blackened pan repeatedly
  2. Leaving the meat in direct flame
  3. Cooking at the highest heat for a long time
  4. Avoiding charring and turning the meat frequently Correct answer.

Explanation

Very high, dry heat causes surface proteins and fats to form compounds that are undesirable in large amounts. Turning food often and preventing blackened charring keeps surface temperatures lower and limits their formation. Avoiding direct flame further reduces the risk.

Question 37Food, Nutrition and Health

A family wants to lower its intake of added sugar. Which shopping change would be most effective?

  1. Choosing breakfast cereals with no added sugar Correct answer.
  2. Replacing water with flavoured drinks
  3. Buying fruit canned in syrup instead of fresh fruit
  4. Buying more cakes for weekend treats

Explanation

Breakfast cereals are a major hidden source of added sugar, so selecting versions with no added sugar removes a large amount from the daily diet. Fresh fruit and water are naturally low in free sugars. Small product-level substitutions like this add up to a meaningful reduction.

Question 38Food, Nutrition and Health

Why does eating a meal containing fat help the body absorb vitamin D?

  1. Fat makes the vitamin water-soluble
  2. Fat destroys enzymes that block absorption
  3. Fat neutralises acids in the stomach
  4. Vitamin D is fat-soluble and is absorbed with dietary fat Correct answer.

Explanation

Vitamin D dissolves in fat rather than water, so its absorption depends on the fat-digesting and fat-absorbing pathways of the small intestine. A meal containing some fat therefore improves uptake. This is why very low-fat diets can compromise fat-soluble vitamin status.

Question 39Food, Nutrition and Health

Two snacks provide the same number of kilojoules. One is a chocolate bar and the other is a handful of nuts. Why might the nuts be the better choice for sustained energy?

  1. Nuts provide protein and fat that slow digestion and release energy gradually Correct answer.
  2. Chocolate contains more fibre than nuts
  3. Nuts contain no energy at all
  4. Nuts are absorbed instantly by the body

Explanation

Nuts combine protein, unsaturated fat and fibre, all of which slow gastric emptying and produce a steadier rise in blood glucose. A chocolate bar delivers mostly refined sugar that is absorbed quickly, giving a rapid peak followed by a dip. Equal energy does not mean equal physiological effect.

Question 40Food, Nutrition and Health

A pregnant woman is advised to avoid soft mould-ripened cheeses. Which reason best explains this advice?

  1. They contain too much calcium
  2. They may carry listeria, which can harm the fetus Correct answer.
  3. They are too high in dietary fibre
  4. They contain no protein

Explanation

Soft mould-ripened cheeses are moist and have relatively low acidity, conditions in which listeria can survive and multiply even with refrigeration. Listeria infection during pregnancy can cross the placenta and cause serious illness or miscarriage. Choosing hard cheeses or thoroughly cooked alternatives reduces this risk.

Question 41Food, Nutrition and Health

A community has high rates of childhood obesity. Which single measure would most directly reduce children's intake of free sugars?

  1. Banning the sale of sugary drinks in school canteens Correct answer.
  2. Extending library opening hours
  3. Providing more sports equipment
  4. Building a larger playground

Explanation

Sugary drinks are a concentrated source of free sugars and are widely consumed by children, so removing them from the school environment directly cuts exposure at the place where many meals are eaten. The other measures may support health in general but do not act on sugar intake. Effective public health action targets the specific dietary cause.

Question 42Food, Nutrition and Health

A person eats a large meal rich in refined carbohydrate but low in fibre. Which explanation best accounts for the rapid rise and fall in blood glucose that follows?

  1. Fibre slows glucose absorption, so its absence speeds the rise Correct answer.
  2. Insulin is not released after such a meal
  3. The meal contains no carbohydrate at all
  4. Refined carbohydrate is digested more slowly than fibre

Explanation

Refined starches lack the fibrous matrix that slows digestion, so glucose is released quickly into the blood and insulin rises sharply. The subsequent fall can trigger hunger and cravings. Including fibre and protein moderates the glucose response.

Question 43Food, Nutrition and Health

A family on a limited budget wants to eat a balanced diet. Which strategy best achieves this?

  1. Relying mainly on takeaway food
  2. Planning meals around seasonal vegetables, pulses and staple grains Correct answer.
  3. Buying only imported luxury foods
  4. Buying pre-prepared ready meals every day

Explanation

Seasonal vegetables, pulses and staple grains are inexpensive sources of protein, fibre, vitamins and minerals. Planning meals around them controls cost while maintaining nutritional variety. Ready meals and takeaways cost more per serving and are often higher in salt, sugar and saturated fat.

Question 44Food, Nutrition and Health

A teenager drinks a cola with lunch and then eats very little of the meal. Which explanation best accounts for this reduced appetite?

  1. The cola contains fibre that swells in the stomach and blocks appetite for many hours.
  2. The carbon dioxide in the cola fills the stomach permanently and stops all digestion.
  3. The caffeine in the cola destroys the nutrients in the food before they can be absorbed.
  4. The high sugar content of the cola raises blood glucose quickly, which reduces the feeling of hunger. Correct answer.

Explanation

Sugary drinks deliver a large amount of free sugar that is absorbed rapidly, raising blood glucose and prompting a satiety response that temporarily dulls hunger. Because the drink supplies energy without useful fibre, protein or micronutrients, it can displace more nutritious foods at the meal. This is why water or milk is recommended as the everyday drink with meals.

Question 45Food Preparation, Cooking and Kitchen Safety

Which temperature range is the food safety 'danger zone' in which bacteria multiply most rapidly?

  1. 5°C to 60°C Correct answer.
  2. 0°C to 5°C
  3. 70°C to 100°C
  4. -18°C to 0°C

Explanation

Bacteria that cause foodborne illness multiply fastest between about 5°C and 60°C, so perishable food should be kept out of this range. Chilling below 5°C slows growth, while cooking above 60°C begins to kill many organisms. Keeping hot food above 60°C and cold food below 5°C is the practical rule.

Question 46Food Preparation, Cooking and Kitchen Safety

A cook cuts raw chicken and then uses the same board for salad vegetables without washing it. What is the main hazard?

  1. Over-seasoning of the vegetables
  2. Cross-contamination from pathogens Correct answer.
  3. Loss of vitamin C in the salad
  4. Slower cooking of the chicken

Explanation

Raw poultry can carry pathogens such as Salmonella, and moist juices left on the board transfer them to ready-to-eat foods. Because salad is not cooked afterwards, the bacteria survive to the plate. Separate boards or thorough washing between uses prevents this cross-contamination.

Question 47Food Preparation, Cooking and Kitchen Safety

Why should a deep-fat fryer never be filled above its marked maximum line?

  1. The food will absorb too little oil
  2. The thermostat will switch off permanently
  3. Hot oil may boil over and cause a fire Correct answer.
  4. The oil will not reach frying temperature

Explanation

When food is added, oil foams and rises; overfilling leaves no headspace, so hot oil can spill onto the heat source and ignite. The maximum mark is set to leave room for this expansion. Overheated oil spilling or flaring is a leading cause of kitchen fires.

Question 48Food Preparation, Cooking and Kitchen Safety

Which action best prevents burns when removing a hot baking tray from an oven?

  1. Use a damp tea towel for extra insulation
  2. Use dry, thick oven gloves and a level grip Correct answer.
  3. Carry the tray close to the body
  4. Balance the tray on fingertips

Explanation

Dry, thick gloves insulate against conducted heat, and a level two-handed grip keeps hot food from sliding off. Moisture in a cloth turns to steam and conducts heat quickly, causing scalds. Keeping trays away from the body and supporting them fully reduces spill and burn risk.

Question 49Food Preparation, Cooking and Kitchen Safety

What does the term 'mise en place' mean in professional food preparation?

  1. Serving food directly from the pan
  2. Everything prepared and arranged before cooking Correct answer.
  3. Cooking food entirely on the hob
  4. Cleaning the kitchen after service

Explanation

Mise en place literally means 'putting in place' and refers to measuring, chopping and organising all ingredients and tools before cooking begins. This improves speed, accuracy and safety during service. It also reduces last-minute rushing that causes cuts and spills.

Question 50Food Preparation, Cooking and Kitchen Safety

Which knife is the most appropriate for chopping vegetables on a board?

  1. Boning knife
  2. Bread knife
  3. Palette knife
  4. Chef's knife Correct answer.

Explanation

A chef's knife has a broad, curved blade that rocks through vegetables efficiently and keeps the hand clear of the board. Its weight and length suit general chopping tasks. Specialised knives are designed for other jobs and perform poorly on vegetables.