CCEA A-Level Nutrition and Food Science Diet, Lifestyle and Health overview quiz quiz

The exact gram weights every adult must eat at each meal

The proportions of the main food groups for a balanced diet

A list of foods that should never be eaten by anyone

The price of foods across the main UK supermarkets

The World Health Organisation alone

The Food Standards farming inspectorate

The local environmental health department

The Scientific Advisory Committee on Nutrition (SACN)

The food is low in that nutrient and can be eaten freely

The food contains no fat, salt or sugar at all

The food is high in that nutrient per portion

The food has been officially banned from sale

Energy output is greater than energy intake

Protein intake exceeds carbohydrate intake

Vitamin intake is too low for the body's needs

Energy intake exceeds energy output

Mass in kilograms divided by height in metres squared

Height in metres divided by mass in kilograms

Mass in kilograms multiplied by height in metres

Waist measurement divided by hip measurement

Gelatinisation

Atherosclerosis

Coagulation

Caramelisation

Lowers blood pressure too far for the heart to work

Removes all cholesterol from the bloodstream

Raises blood LDL cholesterol that is deposited in artery walls

Causes the blood to become too thin to clot

The body makes far too much insulin and blood glucose crashes

The cells become resistant to insulin so blood glucose stays high

The pancreas is removed and cannot be replaced

The body cannot absorb any carbohydrate from food at all

Because they release glucose slowly, giving a steadier blood-glucose rise

Because they contain no carbohydrate or energy at all

Because they raise blood glucose faster than sugary foods

Because they replace the need for any insulin in the body

A high intake of fresh fruit

A high intake of dietary fibre

A high intake of water

A high intake of processed meat

It is absorbed into the blood and destroys cancer cells directly

It increases the amount of saturated fat reaching the bowel

It adds bulk and speeds gut transit, reducing contact time with carcinogens

It slows the gut so waste stays in contact with the wall for longer

Vitamin C and iron

Calcium and vitamin D

Sodium and potassium

Protein and vitamin K

Strengthen the enamel using fluoride from food

Convert protein in food into healthy gum tissue

Ferment free sugars to produce acid that dissolves enamel

Remove all sugar from the mouth before it can cause harm

Coagulation

Gelatinisation

Dextrinisation

Caramelisation

They shrink and release water back into the mixture

They turn directly into sugar and dissolve away

They brown and form dextrins on the surface

They absorb liquid, swell, then burst and thicken the mixture

The browning that comes from a reaction between protein and sugar on heating

The thickening of a sauce when starch is heated in milk

The setting of milk into curds when acid is added

The loss of vitamin C when vegetables are boiled in water