Shows the energy and nutrients contained in 100 g of five foods. Food Energy/ KJ Protein/ g Fat/ g Carbohydrate/ g Calcium/ mg Iron/ mg Vitamin C / mg Vitamin D / mg Apple 150 0.2 0.0 9.0 0 0.2 2 0.0 Chicken, roast 630 25.0 5.0 0.0 0 0.8 0 0.0 Egg, scrambled 1050 10.0 23.0 0.0 60 2.0 0 1.8 Rice, boiled 500 2.0 0.3 30.0 0 0.0 0 0.0 Spinach, boiled 130 5.0 0.5 1.5 600 4.0 25 0.0 Which nutrients in the table provide energy?

Carbohydrates, fat, and protein-Lipids provide more energy per gram than carbohydrates (nine-kilo calories per gram of lipids versus four-kilo calories per gram of carbohydrates). Protein provides four pounds of energy per gram; however, providing energy is not the most important function of proteins. Nutrients are the main source of energy for the body. The nutrients help in building and repairing body tissues.

Table 7.1 Shows the energy and nutrients contained in 100g of five foods. Food Energy/KJ Protein/ g Fat/ g Carbohydrate/ g Calcium/ mg Iron/ mg Vitamin C / mg Vitamin D / mg Apple 150 0.2 0.0 9.0 0 0.2 2 0.0 Chicken, roast 630 25.0 5.0 0.0 0 0.8 0 0.0 Egg, scrambled 1050 10.0 23.0 0.0 60 2.0 0 1.8 Rice, boiled 500 2.0 0.3 30.0 0 0.0 0 0.0 Spinach, boiled 130 5.0 0.5 1.5 600 4.0 25 0.0 Which nutrients in the table are mineral ions?

Calcium and Iron- Minerals are solid inorganic substances that form crystals and are classified depending on how much of them we need. Trace minerals, such as molybdenum, selenium, zinc, iron, and iodine, are only required in a few milligrams or less and macro minerals, such as calcium, magnesium, potassium, sodium, and phosphorus, are required in hundreds of milligrams.

Table 7.1 shows the energy and nutrients contained in 100 g of the foods. Food Energy/KJ Protein / g Fat / g Carbohydrate / g Calcium / mg Iron / mg Vitamin C / mg Vitamin D / mg Apple 150 0.2 0.0 9.0 0 0.2 2 0.0 Chicken, roast 630 25.0 5.0 0.0 0 0.8 0 0.0 Egg, scrambled 1050 10.0 23.0 0.0 60 2.0 0 1.8 Rice, boiled 500 2.0 0.3 30.0 0 0.0 0 0.0 Spinach, boiled 130 5.0 0.5 1.5 600 4.0 25 0.0 A girl has anaemia. Which foods from the table would be most helpful for her to include in her diet? Explain your answer.

Anemia is a state in which your body does not have sufficient healthy red blood cells to carry sufficient oxygen to your tissues. Anemia may lead to tiredness and weakness. There are numerous types of anemia, each with its own set of causes. Anemia may be mild to severe, and it may be temporary or chronic. As indicated in the table above, foods such as spinach provide an excellent source of iron. Per the USDA, 1 cup of this healthy green (frozen and then boiled) delivers 4.0 mg of iron, as well as some protein, fiber, calcium, and vitamins A and E.

Explain why vitamin D does not need to be digested before it is absorbed

EASY

Upper Secondary-IGCSE

IMPORTANT

Biology for Cambridge IGCSE Workbook 4 th Edition Digital Access>Chapter 7 - Human Nutrition>Exercise 7.1>Q 2

Shows the energy and nutrients contained in 100 g of five foods.

Food	Energy/ KJ	Protein/ g	Fat/ g	Carbohydrate/ g	Calcium/ mg	Iron/ mg	Vitamin C / mg	Vitamin D / mg
Apple	150	0.2	0.0	9.0	0	0.2	2	0.0
Chicken, roast	630	25.0	5.0	0.0	0	0.8	0	0.0
Egg, scrambled	1050	10.0	23.0	0.0	60	2.0	0	1.8
Rice, boiled	500	2.0	0.3	30.0	0	0.0	0	0.0
Spinach, boiled	130	5.0	0.5	1.5	600	4.0	25	0.0

Which nutrients in the table provide energy?

MEDIUM

Upper Secondary-IGCSE

IMPORTANT

Biology for Cambridge IGCSE Workbook 4 th Edition Digital Access>Chapter 7 - Human Nutrition>Exercise 7.1>Q 3

Table 7.1 Shows the energy and nutrients contained in 100g of five foods.

Food	Energy/KJ	Protein/ g	Fat/ g	Carbohydrate/ g	Calcium/ mg	Iron/ mg	Vitamin C / mg	Vitamin D / mg
Apple	150	0.2	0.0	9.0	0	0.2	2	0.0
Chicken, roast	630	25.0	5.0	0.0	0	0.8	0	0.0
Egg, scrambled	1050	10.0	23.0	0.0	60	2.0	0	1.8
Rice, boiled	500	2.0	0.3	30.0	0	0.0	0	0.0
Spinach, boiled	130	5.0	0.5	1.5	600	4.0	25	0.0

Which nutrients in the table are mineral ions?

MEDIUM

Upper Secondary-IGCSE

IMPORTANT

Biology for Cambridge IGCSE Workbook 4 th Edition Digital Access>Chapter 7 - Human Nutrition>Exercise 7.1>Q 7

Table 7.1 shows the energy and nutrients contained in 100 g of the foods.

Food	Energy/KJ	Protein / g	Fat / g	Carbohydrate / g	Calcium / mg	Iron / mg	Vitamin C / mg	Vitamin D / mg
Apple	150	0.2	0.0	9.0	0	0.2	2	0.0
Chicken, roast	630	25.0	5.0	0.0	0	0.8	0	0.0
Egg, scrambled	1050	10.0	23.0	0.0	60	2.0	0	1.8
Rice, boiled	500	2.0	0.3	30.0	0	0.0	0	0.0
Spinach, boiled	130	5.0	0.5	1.5	600	4.0	25	0.0

A girl has anaemia. Which foods from the table would be most helpful for her to include in her diet? Explain your answer.

MEDIUM

Upper Secondary-IGCSE

IMPORTANT

Biology for Cambridge IGCSE Workbook 4 th Edition Digital Access>Chapter 7 - Human Nutrition>Exercise 7.4>Q 12

Calculate the percentage change in vitamin D concentration between 12 hours and 48 hours. Show your working. Give your answer to the nearest whole number.

MEDIUM

Upper Secondary-IGCSE

IMPORTANT

Biology for Cambridge IGCSE Workbook 4 th Edition Digital Access>Chapter 7 - Human Nutrition>Exercise 7.4>Q 13

Name the part of the alimentary canal in which vitamin D is absorbed into the blood.

MEDIUM

Upper Secondary-IGCSE

IMPORTANT

Biology for Cambridge IGCSE Workbook 4 th Edition Digital Access>Chapter 7 - Human Nutrition>Exercise 7.4>Q 14

Explain how this part of the alimentary canal is adapted to make absorption efficient.

MEDIUM

Upper Secondary-IGCSE

IMPORTANT

Biology for Cambridge IGCSE Workbook 4 th Edition Digital Access>Chapter 7 - Human Nutrition>Exercise 7.4>Q 16

Vitamin D is soluble in fat, but insoluble in water. It is present in the fat component of foods that eat.

Use this information to suggest how bile helps to absorb vitamin D from food.

EASY

Upper Secondary-IGCSE

IMPORTANT

Biology for Cambridge IGCSE Workbook 4 th Edition Digital Access>Chapter 7 - Human Nutrition>Exercise 7.4>Q 17

The volunteer was asked not to expose his skin to sunlight during the investigation. Suggest why this was done.

Explain why vitamin D does not need to be digested before it is absorbed.

Important Questions on Human Nutrition

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