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Chapter 11: Food requirements in humans

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Structured Questions
Core Section

|!|EQA01100001|!|
STS Connections
Read the passage below and answer the questions that follow:
CONSTIPATION
Constipation is the passage of small amounts of hard, dry faeces along the colon,
usually fewer than three times a week. It is usually caused by a lack of fibre in the diet. If an
adequate amount of fibre is obtained from the diet, the fibre will mix with the stool. The fibre
soaks up available liquid and swells. The stool becomes softer, making it easier to be pushed
along the colon.
(i) Name the chemical structure which makes up dietary fibre. (1 mark)
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(ii) Name the form of energy present in the structure named in (i). (1 mark)
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(iii) Human cannot digest dietary fibre.
(1) Name an organism that can digest dietary fibre. (1 mark)
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(2) Name the simple compound that is the end product of the digestion of dietary fibre. (1 mark)
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(iv) Drinking orange juice is not effective to improve constipation, but eating the whole orange is. Explain.
(2 marks)
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(v) Name the muscular movement that pushes the stool along the colon. (1 mark)
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##
(i) cellulose (1 mark)
(ii) chemical energy (1 mark)
(iii) (1) bacteria (1 mark)
(2) glucose (1 mark)

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(iv) Orange juice is only a good source of water and vitamin C but not roughage as it does not contain the
plant cells. (1 mark)
Eating the whole orange includes ingesting the plant cells that contain the cellulose-made cell walls.
(1 mark)
(v) peristalsis (1 mark)
_________
(7 marks)##

|!|EQA01100002|!|
The following table shows the average amount of food intake by Patrick and the recommended diet by a
nutritionist:
Foodstuff Average intake of foodstuff (g)
Patrick’s diet Recommended diet
Cereals 83 85
Meat 60 40
Fish 10 7
Diary products 27 25
Fat and oil 35 20
Potatoes 60 100
Sugar 42 40
Vegetables 24 70
Fruits 30 65
(i) Which foodstuffs are the main sources of starch in Patrick’s diet? (2 marks)
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(ii) Deduce which two nutrients are taken in excess by Patrick. (2 marks)
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(iii) Explain what would happen to the two nutrients mentioned in (ii) if they are consumed in excess.
(4 marks)
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(iv) Name a food test for each nutrient mentioned in (iii). (2 marks)
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(v) Suggest a food substance that Patrick lacks. State the consequence. (2 marks)
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(i) Cereal and potatoes. (2 marks)
(ii) Fat and protein. (2 marks)

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(iii) Excess fat is stored in the subcutaneous fatty layer under the skin or it forms adipose tissue around the
kidney. (2 marks)
Excess protein is digested to amino acids. The excess amino acids are broken down by deamination in
the liver. (2 marks)
(iv) fat—spot test (1 mark)
protein— using Albustix paper (1 mark)
(v) Dietary fibres/ roughage. (1 mark)
Constipation would result. (1 mark)
__________
(12 marks)##

|!|EQA01100003|!|
David analyzed three samples of food. He constructed a table to show the mass of carbohydrate, fat and
protein in 100 g of the food sample:
Content Carbohydrate (g) Fat (g) Protein (g)
Food (100g)
A 0 82 0.5
B 55 2 8
C 12 0.3 0.5
(i) Which of the food samples has the greatest energy content? Explain your answer. (3 marks)
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(ii) Name the unit used in measuring the energy values of foods. (1 mark)
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(iii) Name the instrument used in the laboratory to measure the energy values of foods. (1 mark)
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(iv) Besides the compounds listed in the table, human requires other food substances to maintain health.
(1) Name TWO groups of such food substances which are organic. (2 marks)
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(2) Name TWO groups of such food substances which are inorganic. (2 marks)
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##
(i) A, (1 mark)
because it has the highest amount of fat. (1 mark)
Among the three compounds listed in the table, fat has the highest energy value. (1 mark)
(ii) kilojoules (1 mark)
(iii) calorimeter (1 mark)
(iv) (1) vitamins and dietary fibre (2 marks)

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(2) mineral salts and water (2 marks)
_________
(9 marks)##

|!|EQA01100004|!|
STS Connections
In a body check-up, Robert, George and Jimmy had their weights and heights measured:
Name Weight (kg) Height (m)
Robert 50 1.55
George 50.1 1.75
Jimmy 90 1.65
The graph below shows a chart to find out the degree of obesity of a person:

height (m)
low ideal slightly moderately obese
weight weight obese obese
1.8

1.7

1.6

1.5
30 40 50 60 70 80 weight
90 (kg)100 110 120 130 140 150 160
(i) According to the chart given by their doctor, identify who was
(1) moderately obese; (1 mark)
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(2) of low weight; (1 mark)
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(3) of ideal weight. (1 mark)
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(ii) Obesity increases the risk of getting health problems. Suggest two of the problems. (2 marks)
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(iii) Which TWO of the food substances included in a balanced diet, when eaten in excess, would likely

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lead to obesity? (2 marks)
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(iv) Explain why large compounds need to be broken down into simple ones in the intestine. (2 marks)
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##
(i) (1) Jimmy (1 mark)
(2) George (1 mark)
(3) Robert (1 mark)
(ii) Coronary heart disease and high blood pressure / diabetes. (2 marks)
(iii) Fats and carbohydrates. (2 marks)
(iv) Large compounds are too big to pass through the intestinal wall into the bloodstream. (1 mark)
They have to be broken down to simple compounds which are diffusible and available for being
absorbed into the blood. (1 mark)
_________
(9 marks)##

|!|EQA01100005|!|
STS Connections
Read the passage below and answer the questions that follow:
BST
Bovine somatotrophin (BST) is a growth hormone. If BST is injected into a cow, it
increases the production of milk. It diverts a large proportion of her food from ordinary
metabolism into milk production. BST is present in the milk of all cows, whether treated or
not. The bovine version of the hormone is inactive in humans and is broken down in the gut.
Studies have shown that cows give up to 41% more milk when injected daily with BST during
the later part of the lactation period, when yields are usually declining.
(i) After treatment with BST, the cow’s food intake changes. State the change and give a reason for your
answer. (2 marks)
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(ii) BST is protein in nature. Name the end product of the breakdown of BST. (1 mark)
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(iii) Milk is the liquid food for new-born babies. Name any TWO primary food substances and give their
main function of each.
(1) Name: _____________________________________________ (1 mark)
Function: ___________________________________________ (1 mark)
(2) Name: _____________________________________________ (1 mark)
Function: ___________________________________________ (1 mark)
(iv) Name TWO protective food substances found in milk which are needed in a small amount.
(2 marks)
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##
(i) The food intake increases (1 mark)
because a large proportion of her food will be used in milk production. (1 mark)
(ii) amino acids (1 mark)
(iii) (1) + (2) Carbohydrates for energy release./ Proteins for making new cells for growth./
Fats for synthesising cell membrane./ Water as a solvent. (Any two) (4 marks)
(iv) vitamins and minerals (2 marks)
__________
(9 marks)##

|!|EQA01100006|!|
Rose analyzed the food content of tomatoes, potatoes, peas and onions. She constructed the following table:
Vegetable Total carbohydrate Starch Dietary fibre
(100g) (g /100g) (g /100g) (g /100g)
Tomatoes 3 Trace 1
Potatoes 17 16 1
Peas 9 5 5
Onions 4 Trace 1
(i) Total carbohydrate is calculated as the sum of sugars and starch. Name the vegetable which has the
highest content of sugar per 100 g. (1 mark)
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(ii) There are 17 mg of vitamin C in 100 g of peas. If Rose eats 100 g of peas, she has 25% of the
recommended daily allowance (RDA).
(1) Calculate the RDA of vitamin C. Show your working. (2 marks)
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(2) From the table, name one other source of vitamin C. (1 mark)
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(3) State the disease caused by a deficiency of vitamin C. (1 mark)
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(iii) Potatoes can be cooked in different ways.
(1) Potato chips are not good to human health. Explain. (2 marks)
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(2) Suggest a cooking method to make potato a healthy food. (1 mark)
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(iv) Name the main type of carbohydrate found in onions. (1 mark)
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##
(i) peas (1 mark)
(ii) (1) RDA of vitamins C = 17 x 4 (1 mark)
= 68 mg (1 mark)
(2) tomatoes (1 mark)
(3) scurvy (1 mark)
(iii) (1) It is deep-fried in oil. (1 mark)
The energy content has increased greatly. (1 mark)
(2) Cook the potato in water. (1 mark)
(iv) glucose (1 mark)
_________
(9 marks)##

|!|EQB01100007|!|
* Vitamins and minerals are important to our health.
(i) Give THREE similarities and THREE differences between vitamins and minerals. (6 marks)
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(ii) Which vitamin and mineral are essential for bone formation? Suggest TWO food sources for each of
them and name their deficiency disease. (5 marks)
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(iii) Which pigment is carrot rich in? Describe what will happen to the pigment in the human body and its
importance to us. (5 marks)
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(iv) Anaemia is a disease of iron deficiency. Feeling faint and tired easily are the symptoms of anaemia.
Explain why deficiency in iron would lead to these symptoms. (3 marks)
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##
(i)
Similarities Differences
- both are protective food substances in the - vitamins are organic; minerals are inorganic
human diet - some vitamins can be synthesized in human
- both contain no energy value
bodies, e.g. vitamin D; minerals cannot be
- very small amount is enough for
synthesized in human bodies
maintaining good health
- vitamins are either water-soluble or fat-
- both can be obtained from food
soluble; minerals are not soluble in fat
(any three)

(6 marks)
(ii) vitamin D and calcium (2 marks)
Food sources of vitamin D: cod liver oil, milk, cheese, egg yolk (any two) (1 mark)
Food sources of calcium: cheese, milk, dairy products (any two) (1 mark)
deficiency disease: rickets (1 mark)
(iii) carotene (1 mark)
It is converted to vitamin A (1 mark)
and stored in the liver. (1 mark)
Vitamin A is essential for the formation of visual purple, (1 mark)
a pigment responsible for night vision. (1 mark)
(iv) Since iron is a necessary component of haemoglobin, (1 mark)
the pigment carrying oxygen in red blood cells. (1 mark)
Lack of iron leads to inadequate oxygen supply to the body parts, including the brain, (1 mark)
causing the patient to feel faint and tired easily. _________
(19 marks)##

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|!|EQB01100008|!|
STS Connections
* Eva is an office lady weighing 61 kg and 158 cm tall. Table I lists the diet that Eva has consumed for years.
However, her doctor now advises her to change her eating habit and gives her a suggested diet
(Table II).

Table I
foodstuff amount calories/kcal
Breakfast ham 2 pieces 80
toast (with butter) 1 piece 198
fried egg 2 160
fried pork chop 1 piece 360
hot milk tea 1 cup 104
Lunch roast pork and rice 1 dish 600
coke 1 can 150
Dinner seafood soup 1 bowl 450
meat sauce spaghetti 1 dish 750

Table II
foodstuff amount calories/kcal
Breakfast ham sandwich 1 320
skim milk 1 glass 80
Lunch rice noodles with fishballs 1 bowl 320
boiled vegetables 1 dish 45
apple 1 45
Dinner steamed fish 1 dish 250
rice 1 bowl 250
boiled vegetables 1 dish 45
orange 1 45

Table III
Body mass index (BMI) formula BMI range
Underweight ＜18.5
weight (kg) Ideal 18.5－23
BMI = ---------------- Overweight 23－24.9
[height (m)]2 Obese ＞24.9

Table IV
Activity level Daily caloric Occupation
requirement/ kg

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Low 30 office workers, salespersons
Medium 35 housewives, nurses
High 40 construction workers
(i) What is a calorie? (2 marks)
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(ii) Referring to Table III, calculate the body mass index (BMI) for Eva. Which range does her BMI fall
into? (3 marks)
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(iii) What disease will Eva probably suffer from if she continues to have the present diet? Explain your
answer in terms of energy intake and output. You can refer to the information in the tables. (State your
calculations if any) (6 marks)
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(iv) State TWO health risks that are related to the disease in (iii). (2 marks)
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(v) State TWO food substances that are severely inadequate in her present diet. Give ONE importance of
each of the food substances to the human body. (4 marks)
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(vi) What are primary food substances? (2 marks)
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(vii) Categorise the foodstuffs in the suggested diet into different primary food substances. (2 marks)
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##
(i) Calorie is the measurement of the energy stored in food. (1 mark)
One calorie is the amount of energy required to increase the temperature of 1g of water by 1℃.
(1 mark)
(ii) Eva’s BMI = 61/(1.58) 2 (1 mark)
= 24.44 (1 mark)
Her BMI falls in the range of ‘Overweight’. (1 mark)
(iii) obesity (1 mark)
Eva’s current energy intake = 80+198+160+360+104+600+150+450+750 (1 mark)
= 2852 kcal (with unit) (1 mark)
Her daily energy requirement = 61×30 (1 mark)
= 1830 kcal (with unit) (1 mark)
The net intake of energy per day
= 2852 - 1830
= 1022 kcal (with unit) (1 mark)
The net intake is so large that she will soon have obesity if she continues to have the diet.
(iv) coronary heart disease, diabetes mellitus, high blood pressure, gall bladder disease, damage to skeleton
and joints (any two) (2 marks)
(v)
food substance Importance to human body
dietary fibre - stimulates peristalsis of alimentary canal
(1 mark) - prevents constipation
(any one) (1 mark)
vitamin C - helps healing of wounds
(1 mark) (1 mark)
(vi) Primary food substances are necessary for the maintenance of life. They are carbohydrates, proteins,
fats and water. (2 marks)
(vii)
primary food substances foodstuff
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carbohydrates sandwich (bread), rice, rice noodles
proteins ham, skim milk, steamed fish, fishball
fats steamed fish, fishball
water skim milk
(2 marks)
__________
(21 marks)##

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|!|EQB01100009|!|
* The diagram below shows a calorimeter:

to suction pump
stirrer

heat transfer coil

water

crucible containing food

to heating element
heat resistant platform
oxygen

(i) Suppose the calorimeter is used to find the energy value of glucose. Write a word equation to show
the chemical reaction occurring in the crucible. (2 marks)
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(ii) An essential piece of apparatus is missing from the experimental set-up. What is it? (1 mark)
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(iii) For the same amount of oil, starch and protein, which would be found to have the greatest energy
value when tested using the calorimeter? (1 mark)
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(iv) Which reaction has a higher reaction rate, oxidation of 1g of glucose in a calorimeter or oxidation of
1g of glucose (respiration) in the human body? (1 mark)
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(v) Give THREE other differences between oxidation of glucose in a calorimeter and that in the human
body. (3 marks)
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(vi) Name THREE types of food substances which have no energy value but are vital to the human body.
(3 marks)
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##
(i) glucose + oxygen  water + carbon dioxide + heat energy (2 marks)
(ii) thermometer (1 mark)
(iii) oil (1 mark)
(iv) Oxidation of glucose in a calorimeter is much faster. (1 mark)
(v)
Oxidation in a calorimeter Oxidation in body
- Single-step reaction - The oxidation process has many steps.
- No enzymatic involvement - Rate of reaction is controlled by enzymes
- Energy is released in forms of heat and light. - Part of the energy is released as heat, and the
rest is stored in energy-rich compounds (ATP).
- Energy release is vigorous. - Energy release is slower.
(any three) (3 marks)
(vi) minerals, vitamins, water and dietary fibre (any three) (3 marks)
__________
(11 marks)##

|!|EQA01100010|!|
Each of the following test tubes contains at least one kind of food substance (starch, reducing sugars, protein
and oil):

Food tests are carried out and the results are shown in the following table:
X Y Z
Iodine test (1) + (2) – (3) –
Spot test (4) – (5) – (6) +
Using albustix paper (7) + (8) + (9) –
Benedict’s test (10) – (11) + (12) –
Key: + positive result – negative result
The numbers refer to the food test number.
(i) Which of the four food tests requires heating? (1 mark)
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(ii) What food substances are present in tubes X, Y and Z, respectively? (5 marks)
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(iii) What results may be observed in tests (1), (6), (7) and (11), respectively? (4 marks)
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##
(i) Benedict's test requires heating. (1 mark)
(ii) Tube X contains starch and protein. (2 marks)
Tube Y contains protein and reducing sugars. (2 marks)
Tube Z contains oil only. (1 mark)
(iii)
Test Result
(1) colour change to blue-black (1 mark)
(6) oily mark/ translucent spot appears (1 mark)
(7) paper changes to green (1 mark)
(11) orange/brick-red precipitate appears (1 mark)
__________
(10 marks)##

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|!|EQB01100011|!|
* The table below gives the energy value (kJ/g) of some common foodstuffs together with their percentages of
carbohydrate, protein, fat and water:

Food Energy (kJ/g) %W %X %Y %Z

Potatoes 3.3 15 -- 2 82
Carp 4.8 -- 13 16 71
Milk 2.7 4.5 3.5 3.4 88.2
Butter 54 -- 83 0.6 16.4
Beef 21.8 -- 21 24 54
Soya beans 3.2 28 20 32 15
Maize 3.5 55 11 14 20
(i) Which foodstuff has
(1) the highest energy value? (1 mark)
__________________________________________________________________
(2) the lowest energy value? (1 mark)
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(ii) Which of the following (carbohydrate, protein, fat, and water) correspond to W, X, Y and Z,
respectively? (4 marks)
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(iii) State TWO other food substances which are essential for healthy life, but absent in the table. State their
functions. (3 marks)
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(iv) Name TWO substances (one mineral and one vitamin) which are essential for healthy growth of bones
and teeth. (2 marks)
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(v) Which plant food in the table would be more suitable for a vegetarian? Explain your answer.
(2 marks)
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##
(i) (1) butter (1 mark)
(2) milk (1 mark)
(ii) W - carbohydrate
X - fat
Y - protein
Z - water (4 marks)
(iii) mineral salts - to regulate biochemical reactions in the body
vitamins - to regulate biochemical reactions/ for metabolism of the body
dietary fibre - to stimulate peristaltic movement of the intestine
(any two) (11/2 marks each) (3 marks)
(iv) calcium and vitamin D (2 marks)
(v) Soya beans - It contains an abundance of proteins and proteins are important for growth and repair of
tissues. (2 marks)
_________
(13 marks)##

|!|EQA01100012|!|
The following tables give the recommended dietary allowances for normal active boys and girls:
Age Average body mass (kg) Kilojoules Daily kilojoules
per day per kg body mass
2 12 5,460 455
5 18 7,120 393
Boys 8 27 8,820 329
11 36 10,500 288
14 49 13,020 263
17 63 15,120 238

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Age Average body mass (kg) Kilojoules Daily kilojoules

per day per kg body mass
2 12 5,460 455
5 18 7,120 393
Girls 8 27 8,820 329
11 36 10,500 288
14 49 10,720 222
17 54 10,080 184

(i) Using the above data, plot a graph to show the relationship between the recommended daily kilojoules
per kilogram of body mass and the age of boys and girls. (3 marks)

(ii) From the graph you have plotted, find out the daily kilojoules per kilogram of body mass of a girl at the
age of 10. (1 mark)
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(iii) What is the relationship between age and daily energy requirements per kg of body mass?(1 mark)
_______________________________________________________________________________
(iv) Explain the answer in (iii). (2 marks)
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(v) Give TWO reasons for the difference in daily energy requirements per kg of body mass between boys
and girls at the age of 14. (3 marks)
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##
(i) A graph showing the relationship between daily energy
requirement and age.
Daily energy requirement

boys

girls

Age

Correct choice of labelled axes (1/2 mark)

Title (1/2 mark)
Correct plotting of points (1 mark)
Joining the points to form smooth curves (1 mark)
(ii) 300 kilojoules per kilogram of body mass (no marks if no
units) (1 mark)
(iii) The daily energy requirement per kg of body mass
decreases with increase in age. (1 mark)
(iv) As a child grows in size his surface area to volume ratio decreases. The rate of heat loss per kg of
body mass also decreases and therefore the daily energy requirement per kg of body mass decreases.
(2 marks)

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(v) At the age of 14, boys are more active than girls, and boys have thinner subcutaneous fat to conserve
heat. Therefore, boys have higher daily energy requirements per kg of body mass. (3 marks)
_________
(10 marks)##

|!|EQA01100013|!|
The following diagram shows the daily energy requirements of different people:

16000
Daily energy requirement (kilojoule)

15000kJ

14000
12500kJ
11300kJ 11700kJ
12000
10000kJ
10000 9300kJ 9500kJ

8000 7500kJ

6000 5000kJ

4000

2000

0
very active moderately breast- pregnant moderately boy (12-15 girl (12-15 child (6 child (2
man active man feeding woman active non- years old) years old) years old) years old)
woman pregnant
woman

(i) Why do men have a higher energy requirement than women who have similar occupations?
(2 marks)
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(ii) Why does a pregnant woman require more energy than a moderately active non-pregnant woman?
(1 mark)
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(iii) Why do a woman’s calcium and vitamin D requirements increase when she is
(1) pregnant? (3 marks)
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(2) breast feeding her baby? (2 marks)
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##
(i) Usually women have thicker subcutaneous fat to conserve heat. So women have lower energy
requirements. Men are heavier and require more energy for metabolism. (2 marks)
(ii) A pregnant woman has to supply nutrients for the development of her foetus. (1 mark)
(iii) (1) Calcium and vitamin D are very important for development of the bones of the foetus in a pregnant
woman. The woman herself also requires calcium and vitamin D for blood clotting and to maintain
the calcium level in her bones. (3 marks)
(2) The woman has to supply calcium and vitamin D to her baby for development of bone and teeth
and for blood clotting. (2 marks)
__________
(8 marks)##

|!|EQA01100014|!|
The following bar charts show the amount of energy in kilojoules per gram of various foods and their protein
content (g/g):

(i) If only one of the five foods were permitted in the diet of a young, growing and very active person,
which should be the most suitable? (1 mark)
_______________________________________________________________________________
(ii) Give reasons to support your answer in (i). (3 marks)
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
(iii) Apart from proteins, what other food substances are required for the normal growth of a young person?
(3 marks)
_______________________________________________________________________________
_______________________________________________________________________________
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 New Biology – a modern approach 2
Chapter 11: Food requirements in humans
________________________________________________________________________________________
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##
(i) almonds (1 mark)
(ii) A young, growing and active person requires more energy and protein. Almonds contain a high protein
content and also a high energy value. (On the other hand, butter, though containing a high-energy
value, has little protein while beans possess a high protein content but a low energy value. Therefore
almond is preferred.) (3 marks)
(iii) Carbohydrates, fats, vitamins, mineral salts, water and dietary fibres. (1/2 mark each) (3 marks)
__________
(7 marks)##

|!|EQA01100015|!|
STS Connections
Table 1 shows the daily nutritional requirements of a child (less than one year old) and an adult, while table 2
shows the main ingredients of cow’s milk (per kg):

Table 1 Daily energy Protein (g) Calcium Iron (mg) Vitamin D

requirement (kJ) (mg) (μg)

Child (less than 3000 14 600 6 10

one year old)
Adult 12500 42 500 10 2.5

Table 2 Energy content Protein Calcium Iron Vitamin D

(kJ) (g) (mg) (mg) (μg)
Cow’s milk 2700 32 1200 1 0.3 (summer)
0.1 (winter)

(i) State the function of iron in a child who is less than one year old. (1 mark)
_______________________________________________________________________________
(ii) What is the importance of protein to an adult? (1 mark)
_______________________________________________________________________________
_______________________________________________________________________________
(iii) Explain why a child less than one year old needs more calcium and vitamin D than an adult.
(1 mark)
_______________________________________________________________________________
_______________________________________________________________________________
(iv) Explain why cow’s milk contains more vitamin D in the summer than in the winter. (1 mark)
________________________________________________________________________________________
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Chapter 11: Food requirements in humans
________________________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
(v) Calculate how much cow’s milk would a child less than one year old need per day in order to acquire
sufficient protein. (1 mark)
_______________________________________________________________________________
_______________________________________________________________________________
(vi) From the data, state the disadvantages of feeding a child less than one year old with cow’s milk. How
can you overcome them? (2 marks)
_______________________________________________________________________________
_______________________________________________________________________________
(vii) In terms of the percentage of an adult’s requirement, calculate the daily
(1) energy requirement and
(2) protein requirement of a child less than one year old. (2 marks)
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
##
(i) for formation of haemoglobin (1 mark)
(ii) for making new cells to replace worn out tissues/ repair of body tissues (1 mark)
(iii) for formation of bones and teeth (1 mark)
(iv) In the summer, more sunlight is available. Thus a cow manufactures more vitamin D in its skin.
(1 mark)
(v) 14/32 kg = 0.4375 kg (1 mark)
(vi) not enough iron - eat beef or liver (1 mark)
not enough vitamin D - eat cod liver oil or take a sun-bath (1 mark)
(vii) (1) 24% (1 mark)
(2) 33.3% (1 mark)
__________
(9 marks)##

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