Test your knowledge – Questions and Answers: Chapter 10

Human Nutrition
1. Answer the following questions about nutrition (food and diet).
(a) Explain the importance of dietary fibre in humans. [6]
(fibre) retains water (in colon) making faeces soft / if no fibre, water
retained in colon makes faeces hard;
makes faeces bulky and easier to expel / egest / defecate;
promotes peristalsis to push faeces along colon;
prevents constipation /no fibre leads to constipation;
removes toxins from being absorbed;
reduces likelihood of colon cancer / no fibre can lead to colon cancer;

(b) Calculate the BMI of a person who weighs 75 kg and whose height is 1,5m.
Is this person obese? [3]
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75kg ÷ (1.5m) / 75kg ÷ 2.25;
33 / 33.3;
Yes, BMI of 33 indicates obesity / must be between 20 – 25;

(c) Briefly describe the effects on the eyes from a long-term deficiency of
vitamin A (retinol). [2]
failure to manufacture rhodopsin;
night blindness;
xerophthalmia / opaque / ulcerated cornea;

(d) Suggest how a diet should be modified for a person with a history of heart
problems. [3]
eat less saturated / animal fats;
eat more fibre;
eat more vegetables / fruits;
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2. Proteins are digested into amino acids. Nutritionists consider some of these
proteins to be essential amino acids. A deficiency of protein in the diet can lead
to significant damage to the health of a human.

(a) Explain why some amino acids are described as essential in the diet. [2]
it cannot be made / synthesised from other / non-essential amino acids;
proteins cannot be made without them;
it can lead to deficiency diseases like kwashiorkor;

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 (b) Describe the consequence for a young child with a very restricted intake of
protein in the diet. [5]
poor growth; underweight; poor development; poor wound healing
and repair; poor immune system – more susceptible to infectious
diseases; few lymphocytes and antibodies; muscle wasting;
oedema; deficiency – kwashiorkor; poor digestion because less
digestive enzymes; few plasma proteins, e.g. fibrinogen; lethargic,
thin hair and moon face;

(c) Name three foods of animal origin that contain a good supply of protein, and
three foods of plant origin that contains a good supply of protein. [6]
animal foods - meat / eggs / fish / chicken / dairy products [e.g. cheese
/ milk / yoghurt / cream];
plant foods - nuts / soya / beans;
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3. (a) A balanced diet contains the following:

 sufficient energy to meet an individuals need
 essential amino acids
 essential fatty acids
 vitamins
 minerals
 water
 fibre

(i) State three groups of nutrients that provide energy in the diet. [3]
carbohydrates; fats / lipids / triglycerides / oils; proteins;

(ii) State all the groups of nutrients that are inorganic. [2]
water; minerals;

(b) Table 3.1 contains statements about four nutrients that are part of balanced
diet. Complete Table 3.1 to show which statements apply to the nutrients by
putting a tick () in the appropriate box.
Some of the statements apply to more than one nutrient. [5]

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 Table 3.1

essential essential
vitamin A vitamin D amino fatty
acids acids
nutrient cannot be
synthesised in the ()  ;
body
nutrient is converted
into protein ;
nutrient deficiency
causes rickets ;
nutrient is stored in
fat tissue   ;
nutrient is converted
to a light sensitive ;
pigment in the eye
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4. Vitamin A is retinol and can be obtained as retinol from some fatty animal foods.
It can also be manufactured in the body from carotene, a yellow pigment found in
plants such as carrots, spinach and apricots. Carrots contain around 12000 µg of
carotene per 100 g of carrot (µg = micro-grams). 6 µg of carotene can yield 1 µg
of retinol when converted in the body.

(a) What are vitamins? [2]

organic substances required in minute / trace quantities;
lack of vitamins causes specific deficiency symptoms /diseases;

(b) The daily recommended requirement for retinol is 750 mg in healthy adults.
Assuming that an adult’s only source of vitamin A is carrots, calculate the
mass of carrots that must be eaten to satisfy the daily need for vitamin A.
Show your working. [3]
weight of carotene to be ingested = 750 x 6 = 4 500 µg;
weight of carrots to be eaten = 4 500 ÷ 12 000 x 100;
= 37.5 g;

(c) State two effects of prolonged vitamin A deficiency. [2]

failure to manufacture rhodopsin;
night blindness;
xerophthalmia / opaque / ulcerated cornea;
dry scaly epithelial surfaces / dry mucous membranes;

(d) Name three foods of animal origin that contain a good supply of retinol. [3]
liver / butter / cheese / eggs / fish liver oils / milk / cheese / margarine
/ oily fish;

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 (e) Why does margarine, which is made from vegetable oils, contain a lot of
retinol? [1]
ref. to fortification / it is added to margarine by the manufacturer;

(f) Cholecalciferol (vitamin D) is essential for certain functions in the human

body. Very few foods contain vitamin D.
Suggest how the body acquires the vitamin D it needs other than from the diet
or dietary supplements. [2]
UV-light / ultraviolet light that falls onto skin;
converted (in skin) to vitamin D;

(g) State three functions in the body of vitamin D. [3]

growth / maintenance of teeth / skeletal bones;
helps with absorption of calcium / Ca / phosphorus / P;
prevents rickets (in children) / osteoporosis (in adults);
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5. A balanced diet contains all seven food nutrients in the correct quality and
quantity.

(a) List any five components of a balanced diet. [5]

sufficient / enough energy to meet needs;
carbohydrates;
fat / lipid / oils;
protein;
essential fatty acids;
essential amino acids;
vitamins / named vitamins, e.g. A / B / C / D / E / K;
minerals / ions / named minerals, e.g. calcium / iron / iodine;

(b) The body mass index (BMI) is one way of determining whether a person is
underweight or overweight.
BMI can be calculated using the formula:

The BMI can be sub-divided into the categories shown in Table 5.1.
Table 5.1
BMI category
below 20 underweight
20 – 25 acceptable
26 – 30 overweight
over 30 obese
over 40 very obese

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 Calculate the BMI of individuals A and B.

height (m) weight (kg)

individual A 1.8 105
individual B 1.64 70

Show your working. Give your answer to one decimal place. [2]
A - 105 ÷ (1,8)2 = 105 ÷ 3.24 = 32.4;
B - 70 ÷ (1.64)2 = 70 ÷ 2.69 = 26.0;

(c) Use Table 5.1 to identify the category for each individual. [1]
A – obese + B - overweight;

(d) People with a BMI of greater than 40 are classed as very obese. State three
causes of obesity. [3]
eating too much;
high fat / sugar / carbohydrate / alcohol (in diet);
energy intake greater than use;
insufficient exercise;
genetic predisposition / underactive thyroid;

(e) Obesity is on the increase all over the world, including Namibia.
A study of some people born in Namibia showed that fat children had the
highest risk of becoming obese in adulthood. It also showed that most obese
adults had not been fat in childhood or adolescence.
List three degenerative diseases or conditions that obese people are
particularly at risk of developing. [3]
CHD / coronary heart diseases / heart attack / cardiac arrest / angina;
stroke / thrombosis / blood clotting inside blood vessels;
atherosclerosis;
high blood pressure / hypertension;
diabetes type 2;
arthritis;
(named) cancer, e.g. breast / womb / cervical / ovary / gall bladder /
rectum / colon / bowl / prostate / testicular;
depression / low self-esteem;
gall stone / kidney failure;
breathlessness / shortness of breath;

(f) Fat is a concentrated source of energy. State five other functions of fat in
humans. [5]
protects vital organs;
insulating layer under skin / preserves body heat;

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 source of fat-soluble vitamins / vitamins A, D, E, K;
energy store / reserve of energy;
insulation around nerve cells / forms myelin sheath;
part of cell membranes / phospholipids in cell membranes;
energy storage;

energy source / acts as important source of reserve fuel rich in energy

(1 gram = 38kJ);
acts as an insulating layer + against heat loss;
structural component of cell membranes + phospholipids;
formation of (the outer covering) myelin sheath of nerve cells /
neurons;
protection of organs / named organs, e.g. liver;
source of vitamin D;
gives some organisms buoyancy (to float);
birds spread oil over their feathers + to help them repel water;
waterproofing / skin suppleness for some organisms;
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6. Table 6.1 shows a number of nutrients found in a healthy diet.

(a) Complete Table 6.1. [7]

Table 6.1
nutrient two rich food one function of nutrient
sources
energy source / energy
storage / component of
carbohydrate potato & pasta glycoprotein / glycolipid (in
cell membrane); NOT
energy or respiration on its
own / converted into energy
fat / fatty acid / lipid / insulation around nerve cells
triglyceride / oil; butter & olive oil (myelin sheath)
A phospholipid
growth and repair or
replacement of cells /
source of amino acids /
protein meat & fish formation of named protein,
e.g. enzymes / haemoglobin
/ collagen / fibrin / keratin
hormones;
NOT protein synthesis

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 (good) night vision / allows
rods to function / prevents
carrots & apricot
vitamin A; A retinol night blindness / makes
rhodopsin; NOT helps
vision / retinol / retina
pigments
oily fish / absorption of calcium /
margarine / milk / phosphorus (in gut) /
vitamin D eggs / cheese / deposition of Ca / P in
fish / cod liver oil bones / teeth / hardens
/ low fat spreads / bone / teeth / prevents
papaya / mango; rickets / osteoporosis;
NOT healthy bones / teeth

(b) The amount of protein needed per day to maintain the health of a young
women changes during pregnancy and breastfeeding of her baby.
Fig. 6.2 is a bar chart showing the relative quantity of protein required by the
young woman.
Complete the bar chart in Fig. 6.2 to indicate the relative quantity of protein
required during pregnancy and breastfeeding. [2]

relative
quantity of
protein
required
per day

normal pregnancy breast-

requirement feeding
Fig. 6.2

bar for pregnancy higher than normal;

bar for breastfeeding higher than pregnancy (and normal);

(c) Explain why the protein requirements of the woman change as you have
indicated above. [3]
protein needed to allow foetus to grow / develop / growth of mother’s
cells / tissues;
used for growth of named tissue (maternal or foetal), e.g. placenta /
umbilical cord / bone / muscle;
for production of milk / colostrum / milk contains protein;
after birth, baby grows more quickly;

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 repair mother’s tissues damaged during birth ;
AVP e.g. making antibodies for baby;

(d) Name the components of a healthy balanced diet not indicated in Table 6.1.
[2]
minerals / ions / named ions;
fibre / dietary fibre / roughage / cellulose;
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7. Table 7.1 shows the composition of 100g samples of different foods.
Table 7.1
food energy protein fat carb Ca Iron vit C vit D
/kJ /g /g /g /mg /mg /mg /µg
meat 960 19 18 0 8 2.1 0 0
fish 330 19 2 0 16 0.6 0 0
eggs 620 13 13 0 55 2.1 0 1.6
bread 1035 11 4 52 29 3.1 0 0
milk 280 3.6 5 6 122 0.2 2 0.06
rice 1535 6.3 2 82 5 0.6 0 0
potatoes 340 1.6 0 22 5 0.6 8 0
Using information from Table 7.1
(a) State which of the foods would best prevent
(i) scurvy,
(ii) rickets,
(iii) kwashiorkor,
(iv) anaemia. [4]
(i) potatoes; (ii) milk / eggs; (iii) meat / fish; (iv) bread;

(b) Explain why fish might be a healthier option than meat as a source of
protein. [2]
fish has less saturated fats / meat has more saturated fats;
fish contains calcium;
fish contains iodine;

(c) Name one other food source (not in Table 7.1) which contains
(i) iron (ii) vitamin C (iii) fat (iv) protein (v) calcium (vi) vitamin D
(vii) iodine (viii) vitamin A; [8]
iron – red meat / liver / eggs / spinach / kidneys / curry powder / soya
beans / raisins / green vegetables [or named examples, e.g. lettuce /
broccoli / spinach / Brussels sprouts];
vitamin C – citrus fruits [or named examples, e.g. lemon, orange,
grapefruit] / strawberries / melon / tomatoes / kiwi fruit / papaya /
green peppers / new potatoes / green vegetables [or named examples,
e.g. lettuce / broccoli / spinach / Brussels sprouts];

8
 fat – butter / margarine / olive oil / avocado;
protein – meat / eggs / nuts / beans / fish / chicken / dairy products
[e.g. cheese / milk / yoghurt / cream];
calcium – dairy foods [or named, e.g. cheese / milk / yoghurt / cream] /
tinned / canned fish [or named, e.g. bones of sardines / pilchards /
salmon] / soya milk / green vegetables [ or examples, e.g. spinach /
cabbage / lettuce / Brussels sprouts];
vitamin D – oily fish / margarine / milk / eggs / cheese / fish / oily fish
/ cod liver oil / low fat spreads / papaya / mango;
iodine – seafood [or named examples, e.g. fish / lobster / mussels] /
iodised table salt;
vitamin A - carrots / tomatoes / pumpkin / sweet potato / butternut
squash / green vegetables [or named examples, e.g. lettuce / broccoli /
spinach] / apricot / milk / cheese / butter / margarine / eggs / oily fish
/ liver / fish liver oils;
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8. Fig. 8.1 is an X-ray photograph taken of the legs of a young child with a
deficiency disease of vitamin D.

Fig. 8.1
(a) Name the deficiency disease which this child is suffering from. [1]
rickets;

(b) The effects of this disease may be reduced by improving the diet by giving
supplements of vitamin D or calcium. How does the body acquire the
vitamin D it needs other than from the diet or dietary supplements? [1]
made in skin (from cholesterol);
ref. to (more) exposure to sunlight / UV light / sun; NOT light unqualified

(c) The reference nutrient intake (RNI = enough to meet needs of almost all
members of the population) for calcium is 450mg per day.
Outline three functions of calcium in the body. [3]
absorption of calcium (in gut / intestines);
deposition of calcium in bones / teeth;
hardens / strengthens bones / prevents rickets / makes bones hard;
hardens / strengthens teeth;
ref. to help with muscle contraction;
used in synapse / nerve impulse transmission;

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 involved in blood clotting;
production of breast milk;
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9. Fig. 9.1 shows diagrams which illustrates different nutritional diseases. These
people suffer from malnutrition because they do not follow a balanced diet.

A - enlarged B- C - stored D - difficulty

thyroid swollen energy / in passing
gland abdomen fats faeces

E - poor F - shortage G - brittle H - bow

vision in of red blood porous legs / soft
dim light cells bones bones

I - easy bruising J - muscle K - bleeding

and weak blood wastage and gums and
vessels Fig. 9.1
underweight loose teeth

Fig. 9.1

(a) State the name of the deficiency disease illustrated by each diagram in
Fig. 9.1. [11]
A – goitre; B – kwashiorkor; C – obesity / overweight;
D – constipation; E – night blindness; F – anaemia;
G – osteoporosis; H – rickets; I – scurvy; J – anorexia / bulimia;
K – scurvy;

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 (b) State the nutrient which is lacking or in excess in each person’s diet. [11]
A – iodine; B – protein; C – too much carbohydrates / fats / protein;
D – dietary fibre / roughage / cellulose; E – vitamin A; F – iron /
vitamin B; G – vitamin D / calcium / phosphorus; H - vitamin D /
calcium / phosphorus; I – vitamin C; J – all food nutrients;
K – vitamin C;

(c) What is meant by the term balanced diet? [3]

(diet which) contains all seven food substances / nutrients / groups;
correct if you name all seven
in the correct quantity and quality;
for growth and repair, to stay healthy;
and to provide energy;
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10. A Namibian nurse was carrying out a health check programme with some
15-year old learners. One of the girls appeared pale and rather thin.
She weighed 42 kg and was 159 cm tall. When the nurse talked to her, the girl
said that she often felt tired and lacked concentration.
Over the next month, the girl kept a diary in which she recorded everything that
she ate. The nurse then helped her to work out the average amounts of energy,
protein and some of the important vitamins and minerals that she was eating
every day. They compared these figures to the expected recommended daily
allowance (RDA) for a girl of 15. These data are given in Table 10.1.

Table 10.1
energy protein vitamin vitamin vitamin iron calcium
/ kJ /g A / µg C / mg D / µg / mg / mg

RDA 9 000 53 750 60 10* 15 1200

girl’s
intake 7 200 56 800 170 0 6 1350
*during winter months only, otherwise 5 µg

(a) What changes to the girl’s diet should the nurse recommend in order to
help her feel more energetic? Explain these recommendations. [3]
intake of energy foods / named foods, e.g. potatoes / pasta /
carbohydrate / lipids should be increased + increases energy levels;
intake of iron / Fe should be increased + more oxygen to cells / more
respiration;
vitamin C / ascorbic acid intake should be increased + to aid iron uptake;
folic acid intake should be increased + to aid iron uptake;

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 (b) The diary reveals that the girl ate plenty of fruit and a lot of low-fat yoghurt.
What evidence in Table 10.1 supports this? Briefly explain your answer. [2]
calcium levels are high + Ca found in milk / yoghurt;
energy levels are low + because low fat;
levels of vitamins A / C are high + found in fruit;
high protein + from milk / yoghurt;
(c) Why does the RDA for vitamin D specify during winter months only? [1]
during summer, sufficient vitamin D synthesised in skin / during winter
not sufficient vitamin D synthesised in skin;
A few months later the girl visited the nurse again for a review session. She had
gained some weight but was still very pale and did not feel any more energetic.
The nurse decided to refer the girl to a GP for a haemoglobin blood test.
The blood test showed that her haemoglobin level was 10g dl-1. The normal
haemoglobin level for a 15 year old girl is 12 – 15g dl-1.
(d) What is the name given to the condition in which a person has an abnormally
low haemoglobin level? [1]
anaemia;
(e) Why do girls require more iron in their diet than boys? [2]
girls lose blood (with iron);
during menstruation / periods;
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11. Humans have been using microorganisms to make food for over 4000 years.
Yoghurt is a dairy product that is produced by the action of microorganisms on
milk. Fig. 11.1 shows a species of bacterium which can be used in the
production of yoghurt.

Fig. 11.1
Outline the role of bacteria in the production of yoghurt. [6]
named bacterium, e.g. Lactobacillus bulgaricus / Lactobacillus sp;
added to milk / cow milk / goat milk / sheep milk;
bacteria use lactose / sugar in milk as energy source;
they release lactase enzyme (to digest lactose);
produce lactic acid as a result;
acid lowers pH of milk;
cause coagulation / curdling / thickening of milk; solidify milk
also produce alcohol / ethanol which gives sharp taste;
imparts texture / add flavourings / add fruit pulp / add colourings;
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12
12. Table 12.1 shows a number of minerals found in a healthy diet.
(a) Complete Table 12.1. [5]
Table 12.1
mineral two rich food source one function of mineral
seafood [or named, e.g.
iodine; prawn / lobster / fish production of thyroxin
kelp] / iodised table
salt;
dairy foods [or named, building bones / teeth /
e.g. cheese / milk / maintaining bones /
yogurt / cream] / teeth / blood clotting /
tinned / canned fish [or muscle contraction /
named, e.g. bones of nerve impulse
sardines / pilchards / transmission;
calcium salmon / soya milk /
green vegetables [or
examples, e.g. spinach /
cabbage / lettuce /
Brussels sprouts];soya
milk / green vegetables
[or named, e.g. spinach
/ cabbage / lettuce /
Brussels sprouts];
iron; transports oxygen to all
liver & red meat cells and tissues;

(b) Name the pigment which gives blood its red colour. [1]
haemoglobin;

(c) Name the deficiency disease when the body is lacking iodine. [1]
goitre;
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13. Some nutrients provide the body with energy.

(a) Name three nutrients which provide the body with energy. [3]
carbohydrates; fats / lipids / oils; proteins;

(b) State the energy value of 1g of each of the nutrients named in (a). [3]
carbohydrates – 16kJ;
fats / lipids / oils – 37/38kJ;
proteins – 16 kJ;

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 (c) Suggest what is meant by energy balance. [1]
energy intake = energy output / number of kJ taken into the body =
number of kJ used;

(d) Discuss reasons why individuals have different energy requirements. [6]
age + young children require energy for growth;
gender + men have larger overall body size and use more energy / men
have more muscle mass and use more energy;
activity + physical work / exercise requires more energy / sedentary
workers require less energy than manual workers;
health + more energy required to repair damaged cells after accidents;
pregnancy + energy required for growth of foetus;
lactation + energy required for milk production;
weight reducing programmes + use reserves of fat for energy and require
less energy from food;
body size + more surface area needs more energy / greater heat loss
from surface / energy to maintain body temperature;
climate + more energy to maintain body temperature in cold weather;
BMR / basic metabolic rate different for everyone + amount of energy
required for breathing / heartbeat / blood circulation, etc.;
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14. Humans have been using microorganisms to make food for over 4000 years.
Bread can be produced by the action of yeast on starch. A learner investigated
making bread. She describes what she did. See Fig. 14.1.

“I mixed flour, water and yeast

water
to make dough. I put 50 cm3 of
dough dough into a measuring cylinder.
I put the measuring cylinder into
a water bath at 30oC. I measured
the volume of the dough after
30 minutes.”

Fig. 14.1

(a) Describe and explain why the learner put the dough in a water bath at 30oC.
[3]
enzymes in yeast / flour;
need optimum temperature;
to break down /hydrolyse (large) starch molecules;
into simple sugars / glucose;

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 (b) Explain why the dough increased in volume. [2]
yeast releases carbon dioxide;
during respiration;
which forms air bubbles (in the dough);

(c) State what will happen during the baking of the dough at 200 oC (for about 40
minutes). [1]
air bubbles expand more (to let dough rise);
alcohol will evaporate;
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15. Table. 15.1 shows information about nutrient polymers.

Complete Table 15.1. [5]

Table 15.1
monomers
drawing of name of polymer bond between
after
polymer (nutrient) (nutrient) monomers
digestion

polysaccharide
(starch) glucose; glycosidic;

3 fatty acids
triglyceride; ester;
and glycerol

protein /
amino acids peptide
polypeptide;

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15
16. The daily energy requirements of different people are shown in Fig. 16.1.

Fig. 16.1
(a) State the occupation of the person who has the highest daily energy
requirement. [1]
farm worker;
(b) State the energy requirement of the female office worker. [1]
10 000 kJ per day;
(c) A male office worker has an intake of 15 000 kJ per day. Use information in
Fig. 16.1 to explain why he is likely to become overweight. [2]
any two from
energy intake is more than energy used / 3750 kJ more than is
required;
excess food converted to fat;
fat stored in body increasing weight;
(d) Use information in Fig. 16.1 to suggest two factors that affect the daily energy
requirement of a person. [2]
any two from
age;
gender / sex;
occupation;

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