N-Level Food and Nutrition 2 — Questions and Answers
Question 1: What are the main types of carbohydrates and their food sources?
- Only sugar
- Simple carbohydrates (sugar, fruits) and complex carbohydrates (rice, bread, pasta, potatoes), plus dietary fibre (Correct answer)
- Only starch
- Only fibre
Correct answer: Simple carbohydrates (sugar, fruits) and complex carbohydrates (rice, bread, pasta, potatoes), plus dietary fibre
Carbohydrates include simple sugars (glucose, sucrose — found in fruits, sweets) and complex starches (found in rice, noodles, bread). Dietary fibre (from vegetables, whole grains) aids digestion.
Question 2: What cooking methods help retain the most nutrients in vegetables?
- Boiling for a long time
- Steaming, stir-frying quickly, or microwaving, as these methods use less water and shorter cooking times (Correct answer)
- Deep frying
- Soaking in water overnight
Correct answer: Steaming, stir-frying quickly, or microwaving, as these methods use less water and shorter cooking times
Short cooking times with minimal water retain more water-soluble vitamins (B and C). Steaming keeps vegetables above the water. Stir-frying is quick with little liquid. Boiling leaches nutrients into the water.
Question 3: Why is it important to wash hands before handling food?
- Only to remove dirt visible to the eye
- To remove harmful bacteria and viruses that can cause food poisoning, as hands are a major source of contamination (Correct answer)
- It is not important if wearing gloves later
- Only if handling raw meat
Correct answer: To remove harmful bacteria and viruses that can cause food poisoning, as hands are a major source of contamination
Hands carry millions of bacteria picked up from touching surfaces, raw food, and bodily functions. Proper handwashing with soap for at least 20 seconds significantly reduces the risk of food contamination.
Question 4: What is the importance of dietary fibre in a Singaporean diet?
- Fibre is not important
- Fibre aids digestion, prevents constipation, helps control blood sugar and cholesterol levels, and may reduce the risk of colorectal cancer (Correct answer)
- Fibre only provides energy
- Fibre is only found in supplements
Correct answer: Fibre aids digestion, prevents constipation, helps control blood sugar and cholesterol levels, and may reduce the risk of colorectal cancer
Dietary fibre from whole grains, vegetables, and fruits promotes healthy digestion, prevents constipation, helps regulate blood sugar and cholesterol, and is associated with lower colorectal cancer risk.
Question 5: What is the correct way to store cooked food in Singapore's climate?
- Leave it on the kitchen counter
- Cool it quickly and refrigerate within 2 hours at 5°C or below; reheat thoroughly to above 75°C before serving (Correct answer)
- Store it in a warm oven
- Only cover it with a cloth
Correct answer: Cool it quickly and refrigerate within 2 hours at 5°C or below; reheat thoroughly to above 75°C before serving
In Singapore's heat, cooked food should be cooled quickly (divide into smaller portions) and refrigerated within 2 hours. The '2-hour rule' is critical in the tropical climate where bacteria multiply rapidly.
Question 6: What does the 'Healthier Choice Symbol' on food products in Singapore indicate?
- The food is organic
- The product is a healthier option within its category, meeting HPB criteria for lower sugar, sodium, saturated fat, or higher in whole grains/calcium (Correct answer)
- The food is locally produced
- The food has no preservatives
Correct answer: The product is a healthier option within its category, meeting HPB criteria for lower sugar, sodium, saturated fat, or higher in whole grains/calcium
The Healthier Choice Symbol (HCS), managed by HPB, helps consumers identify healthier food options. Products must meet specific nutritional criteria within their food category to display the logo.
N-Level Food and Nutrition 2
What are the main types of carbohydrates and their food sources?