N-Level Food and Nutrition 2

Question 1

What are the main types of carbohydrates and their food sources?

Accepted Answer

Simple carbohydrates (sugar, fruits) and complex carbohydrates (rice, bread, pasta, potatoes), plus dietary fibre

Answer

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?

Accepted Answer

Steaming, stir-frying quickly, or microwaving, as these methods use less water and shorter cooking times

Answer

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?

Accepted Answer

To remove harmful bacteria and viruses that can cause food poisoning, as hands are a major source of contamination

Answer

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?

Accepted Answer

Fibre aids digestion, prevents constipation, helps control blood sugar and cholesterol levels, and may reduce the risk of colorectal cancer

Answer

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?

Accepted Answer

Cool it quickly and refrigerate within 2 hours at 5°C or below; reheat thoroughly to above 75°C before serving

Answer

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.

GCE N-Level Practice Test

GCE N-Level Practice Test

N-Level Food and Nutrition 2