Food choice overview quiz - AQA GCSE Food Preparation and Nutrition quiz

Religious belief

Animal welfare

Cultural tradition

Cost and income

The person needs more energy, so chooses energy-dense, carbohydrate-rich foods

The person needs much less energy, so they decide to choose far smaller portions

The person stops eating any protein at all and avoids it completely from then on

The level of physical activity has no effect at all on the food a person chooses

Alphabetical order

Descending order of weight, largest first

Ascending order of weight, smallest first

In order of nutritional value

A serving suggestion showing how to plate the food

A recipe idea using the product as one ingredient

The 14 allergens emphasised

A celebrity endorsement recommending the product

The food must never be eaten at all under any circumstances

The food is low in that particular nutrient, so eat it freely

The food contains none of the 14 named allergens at all

The food is high in that nutrient, so eat it less often

So shoppers can fairly compare two products with different portion sizes

To make the label look fuller and more detailed than it really needs to be

Because the portion size of every single food product is always exactly 100 g

To deliberately hide the true sugar content of the food from the shopper

Food that must never be mixed together with any dairy products at all during its preparation or its serving

Food prepared according to Islamic rules, with meat slaughtered in a prescribed way and no pork

Food that contains absolutely no animal products of any kind whatsoever within it

Food that has had extra vitamins and minerals added to it through fortification

Only red meat, while still allowing white meat, fish, eggs and dairy

Meat and fish only, while still allowing both eggs and dairy products

All animal products, including meat, fish, eggs, dairy and honey

Only foods that contain gluten, such as bread, pasta and cereals

Vitamin C from fruit

Vitamin D from sunlight

Dietary fibre

Vitamin B12

Judging food using the senses of sight, smell, taste, touch and hearing

Testing a sample of the food for harmful bacteria in a laboratory setting

Measuring the exact amount of energy that is contained within a food

Reading the food label carefully in order to check the price of the product

A preference test that shows which sample tasters like best

A discrimination test such as a triangle test

A star profile chart that scores several different qualities

A ranking test that puts the samples into an order of preference

To make the whole sensory test quicker and easier to carry out and score

Because the law requires every sensory test to use random three-digit codes

So the labels do not suggest an order or ranking that could bias tasters

To save money on the packaging that is used during the sensory test