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Year 7 foundation: B1.8 Structure–function chains
33 questions · 176 marks, in lesson order.
Nutrients
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A growing teenager needs a varied diet containing carbohydrate, protein, lipid, vitamins, minerals, fibre and water.
Give the main use in the body of carbohydrate, protein and lipid.
(3)Explain why vitamins, minerals, fibre and water are also needed.
(2)Total for this question: 5 marks
Nutrients
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The table shows the mass of water, fat, fibre and vitamin C in 100 g of potato cooked in three different ways.
| water / g | fat / g | fibre / g | vitamin C / mg | |
|---|---|---|---|---|
| chips | 57 | 7 | 2 | 9 |
| boiled, peeled potato | 80 | hardly any | 1 | 6 |
| potato baked in its skin | 63 | hardly any | 3 | 14 |
Use the table to complete the sentence.
(1)Chips are crisper than boiled potatoes because chips contain less .
Use the table to complete the sentence.
(1)Most of the fibre in a baked potato is in the of the potato.
Work out how much vitamin C there is in 200 g of chips and in 200 g of potato baked in its skin.
(1)200 g of chips: mg 200 g of baked potato: mg
People do not always eat a balanced diet. Choose the organ that each fact about a diet harms.
(3)Total for this question: 6 marks
Nutrients
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People in different countries eat different amounts of starch. A scientist compared the amount of starch that people ate with the number of people with cancer of the large intestine.
Which country had the greatest proportion of people with cancer of the large intestine?
(1)What conclusion could you come to about the effect of eating starch on getting cancer of the large intestine?
(1)Starch is a carbohydrate. Which two of these foods are good sources of starch? Tick two boxes.
(2)What other type of nutrient, needed as part of a balanced diet, keeps the intestine working well and prevents constipation?
(1)Total for this question: 5 marks
Nutrients
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The table shows the amounts of different substances in 100 g of full-cream milk and 100 g of skimmed milk.
| full-cream milk | skimmed milk | |
|---|---|---|
| water | 87 g | 91 g |
| fat | 4 g | 0.1 g |
| protein | 3 g | 3 g |
| sugar | 5 g | 5 g |
| calcium | 120 mg | 120 mg |
| vitamin C | 1 mg | 1 mg |
Use the information to complete the sentence.
(1)When skimmed milk is made from full-cream milk, most of the is taken out.
Which substance in milk do we need for strong bones and teeth?
(1)How are substances carried around the body?
(1)Which animals produce milk to feed their young?
(1)Total for this question: 4 marks
Nutrients
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Table 1 gives information about 100 g of five different foods.
| food | energy / kJ | protein / g | fat / g | carbohydrate / g | calcium / mg |
|---|---|---|---|---|---|
| banana | 403 | 1.2 | 0.3 | 23.2 | 6 |
| wholemeal bread | 914 | 9.2 | 2.5 | 41.6 | 54 |
| butter | 3031 | 0.5 | 81.7 | 0 | 15 |
| cheese | 1708 | 22.5 | 34.4 | 0.1 | 720 |
| milk | 275 | 3.2 | 3.9 | 4.8 | 115 |
Which of the four nutrients provides most of the energy in the cheese?
(1)Which of the four nutrients provides most of the energy in the wholemeal bread?
(1)Which of the four nutrients is needed for growth and repair?
(1)The recommended daily amount of protein for a woman is 45 g. How many grams of cheese would provide 45 g of protein?
(1)Not all the types of nutrients needed for a balanced diet are shown in table 1. Give the name of one missing type of nutrient.
(1)Recommended daily calcium: a baby aged 6 months 600 mg; a woman before she is pregnant 500 mg; a pregnant woman 1200 mg. Estimate how much calcium a breast-feeding woman should have each day.
(1)Explain why she would need this amount of calcium.
(1)Total for this question: 7 marks
Nutrients
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The table shows the mass of six nutrients in 100 cm³ of three types of milk.
| nutrient | human milk | cows’ milk | milk made from baby-milk powder |
|---|---|---|---|
| carbohydrate / g | 7.4 | 5.0 | 7.2 |
| fat / g | 4.2 | 3.7 | 3.6 |
| protein / g | 1.1 | 3.5 | 1.5 |
| calcium / mg | 35.0 | 120.0 | 49.0 |
| iron / mg | 0.075 | 0.05 | 0.9 |
| vitamin C / mg | 3.8 | 1.5 | 6.9 |
A scientist compared the three types of milk. Why was it a fair comparison?
(1)Both human milk and milk made from baby-milk powder contain more sugar than cows’ milk. Which data in the table supports this?
(1)Why do we need calcium in our diet?
(1)Baby-milk powder is made from cows’ milk. What evidence is there in the table that iron is added when making baby-milk powder?
(1)Why do we need iron in our diet?
(1)A pupil said, “There is more vitamin C than protein in human milk.” How can you tell from the table that the pupil was wrong?
(1)Total for this question: 6 marks
Nutrients
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Green beans contain vitamin C.
Which other food is a good source of vitamin C?
(1)Chopped beans were cooked in water. At the start, the beans had a high amount of vitamin C and the water had none. After 5 minutes, the beans had a medium amount and the water had a little. After 10 minutes, the beans had a low amount and the water had a medium amount. How does the amount of vitamin C change in each?
(1)Cheese is a source of calcium. Why do we need calcium?
(1)Choose a good source in our diet for each nutrient.
(2)Which letter labels the small intestine?
(1)Which letter labels the stomach?
(1)Total for this question: 7 marks
Food tests: planning
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A student wants to find out whether an unknown food contains starch, reducing sugar and protein.
Describe how to prepare the food sample.
(1)Describe the three tests and the positive result for each.
(3)Describe one way to make the results trustworthy and one safety precaution.
(2)Total for this question: 6 marks
Food tests: planning
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Ana wants to find out which of three foods, A, B and C, contain starch, sugar (glucose) or protein.
For each nutrient, choose the test reagent and the colour that shows the nutrient is present.
(3)Give two things Ana should do to make the Benedict’s test fair when comparing the foods.
(2)Give one safety precaution for the Benedict’s test.
(1)Total for this question: 6 marks
Food tests: interpreting evidence
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A student says a food contains no sugar because Benedict’s solution stayed blue.
What does the blue result actually show?
(1)Give three reasons why the conclusion may be wrong.
(3)Suggest one improvement.
(1)Total for this question: 5 marks
Food tests: interpreting evidence
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Ana tested three foods. (Illustrative data.)
| food | iodine | Benedict’s (heated) | biuret |
|---|---|---|---|
| A | blue-black | blue | purple |
| B | orange-brown | brick-red | blue |
| C | orange-brown | green | blue |
Which nutrients does food A contain?
(2)Ana concludes, “Food C has no sugar.” Is she correct?
(1)Explain your answer to (b)(i).
(1)Why can these tests not tell Ana how much protein food A contains?
(1)Total for this question: 5 marks
Healthy and unhealthy diets
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A student claims that BMI and one day’s food record are enough to decide whether a teenager has a healthy diet.
Give one strength and two weaknesses of using BMI.
(3)Evaluate using one day’s food record, and suggest better evidence.
(3)Total for this question: 6 marks
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