Year 12 · TCE / Food and Nutrition
Flashcards and recall.
Make a short deck from material you need to recall without notes.
Try this with Food and Nutrition
- Write one prompt per card. Use definitions, explanations or examples from your current topic.
- Answer aloud before turning the card. Split a card if it asks for several unrelated facts.
- Set aside missed cards and revisit them in a later session.
Recall topics
- What does energy balance compare?
- A one-day record shows 9,100 kJ intake and 8,700 kJ expenditure. What is the estimated balance?
- Which components make up total energy expenditure?
- Using 17 kJ/g carbohydrate and protein and 37 kJ/g fat, how much energy comes from 24 g carbohydrate, 8 g protein and 6 g fat?
- What is the difference between energy density and nutrient density?
- Soup A provides 600 kJ in 250 g and soup B 600 kJ in 150 g. Which is more energy dense?
- Why can body mass change over one day without an equivalent change in body fat?
- Calculate BMI for an adult who is 72 kg and 1.80 m tall.
- Why is an EER not an exact daily prescription?
- What four elements strengthen an energy-analysis conclusion?
- How does digestible carbohydrate contribute to cellular energy?
- What different roles do liver and muscle glycogen have?
- Why does total sugar on a label not equal added sugar?
- What does glycaemic index measure?
- How is glycaemic load calculated?
- A serve has GI 50 and 30 g available carbohydrate. What is its glycaemic load?
- What are two major functions of insoluble or fermentable dietary fibre?
- Why is a wholegrain substitution more informative than saying 'avoid carbohydrates'?
- Cereal A has 8 g fibre per 100 g. How much is in a 40 g serve?
- Why can a low-GI food still be energy dense?
- How much energy does fat provide in common school calculations?
- Name three distinct functions of fat.
- Which fatty acids are essential in human nutrition?
- What does the omega number describe?
- Why are alpha-linolenic acid and EPA/DHA not interchangeable gram for gram?
- How can trans fat affect blood lipoproteins?
- Spread A has 18 g saturated fat per 100 g. How much is in a 10 g serve?
- Why does replacing butter with the same mass of unsaturated oil not necessarily reduce energy?
- What must be identified when evaluating a fat substitution?
- Why is 'all fried food is high in trans fat' unreliable?
- What makes an amino acid essential?
- What is a complete protein source?
- What does limiting amino acid mean?
- How can complementary plant proteins improve amino-acid balance?
- Must complementary proteins be eaten in the same mouthful?
- Name four functions of protein.
- How much protein energy is supplied by 22 g protein?
- Tofu has 12 g protein per 100 g. How much is in 150 g?
- Why is more protein not automatically better?
- What makes a protein recommendation defensible?
Resource inventory inspected 4 November 2026. The main ATARMAXXING study platform is separate from tutoring. Topic labels show what was found, not a guarantee of complete curriculum coverage or tutor availability.
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