Nutrition Worksheets | Science Homework | Beyond Science - Free Printable

Let’s go step by step through each question on the worksheet.

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Question 1: Match types of substances to their descriptions.

We have four substance types: carbohydrate, protein, mineral/vitamin, water.

And four descriptions:

- “Used for growth and repair” → That’s protein. Proteins build muscles and tissues.
- “The main source of energy in your diet” → That’s carbohydrate. Carbs give you quick energy (like bread, pasta).
- “Makes up 70% of your body fluid” → That’s water. Your body is mostly water!
- “Needed for healthy growth – cannot be made by the body” → That’s mineral/vitamin. You must get these from food — your body can’t make them.

So matching:

→ Protein → Used for growth and repair
→ Carbohydrate → The main source of energy in your diet
→ Water → Makes up 70% of your body fluid
→ Mineral/Vitamin → Needed for healthy growth – cannot be made by the body

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Question 2: Give one example of a fatty substance that you could eat every day.

Fatty substances = fats or oils.

Examples: butter, olive oil, avocado, nuts, cheese, milk, eggs.

You only need ONE. Let’s pick something common: butter or olive oil.

Answer: Butter (or any other valid fat)

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Question 3: Balance testing is tested by...

Look at the options:

☐ A tape measure → No, that measures length.
☐ Using touch pads with lights → That’s reaction time or coordination, not balance.
☐ Standing back-to-back between two mats → Not standard for balance.
☐ Being blindfolded so light doesn’t affect vision → This might help test balance without visual cues, but it’s not the main method.
☐ All of the above → Too broad.

Actually, balance is often tested using things like standing on one foot, walking heel-to-toe, or using a balance beam — none listed perfectly. But among these, being blindfolded removes visual input and tests inner ear balance — this is sometimes used in science experiments.

Wait — let’s think again. In school PE or biology, balance is often tested by having someone stand on one leg or walk a straight line. None of those are here.

But look — option D says: “Being blindfolded so the light doesn’t affect the eyes.” That actually makes sense because if you remove sight, you rely more on your vestibular system (inner ear) for balance. So yes, that’s a way to test pure balance.

✔ Correct answer: Being blindfolded so the light doesn’t affect the eyes

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Question 4: Look at the table below. Calculate how much energy is needed per kg of body weight for each nutrient.

Table:

| Nutrient | Energy per gram (kJ/g) | Recommended daily intake (g) |
|----------------|------------------------|------------------------------|
| Carbohydrate | 16 | 300 |
| Protein | 17 | 50 |
| Fat | 37 | 70 |
| Fibre | 8 | 30 |

We’re told: “Calculate how much energy is needed per kg of body weight.”

Wait — we don’t have body weight given! Hmm.

Looking back at the worksheet — maybe there’s an assumption? Or perhaps we’re supposed to calculate total energy first?

Actually, re-reading: “Calculate how much energy is needed per kg of body weight for each nutrient.”

But no body weight is provided. Maybe it’s implied we use average adult weight? Like 70kg?

Wait — look at the pie chart next to it — it shows “Carbohydrates 55%, Fats 30%, Protein 15%” — that’s probably the recommended % of calories from each.

But the question says “per kg of body weight”.

Perhaps we’re meant to assume a standard body weight — say 70 kg — since that’s common in nutrition calculations.

Let’s assume 70 kg as average adult body weight.

Now, for each nutrient:

Total energy from nutrient = energy per gram × grams consumed

Then divide by body weight (70 kg) to get kJ/kg.

Let’s do it:

Carbohydrate:

Energy = 16 kJ/g × 300 g = 4800 kJ
Per kg = 4800 ÷ 70 ≈ 68.57 kJ/kg

Protein:

Energy = 17 × 50 = 850 kJ
Per kg = 850 ÷ 70 ≈ 12.14 kJ/kg

Fat:

Energy = 37 × 70 = 2590 kJ
Per kg = 2590 ÷ 70 ≈ 37.00 kJ/kg

Fibre:

Energy = 8 × 30 = 240 kJ
Per kg = 240 ÷ 70 ≈ 3.43 kJ/kg

Note: Fibre isn’t really digested for energy, but the table gives 8 kJ/g, so we’ll use it.

So answers:

- Carbohydrate: ~68.6 kJ/kg
- Protein: ~12.1 kJ/kg
- Fat: ~37.0 kJ/kg
- Fibre: ~3.4 kJ/kg

(We can round to 1 decimal place.)

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Question 5: What does the sugar content tell us about the food item?

Sugar content is high → likely sweet taste, may cause blood sugar spike, could contribute to weight gain if eaten too much.

But looking at context — probably referring to the table in Question 6? Wait, no — Question 5 is separate.

Actually, looking at the worksheet layout — Question 5 is after the pie chart and before the big table.

It says: “What does the sugar content tell us about the food item?”

Probably referring to general knowledge.

High sugar → high energy, but low nutrients (“empty calories”), can lead to tooth decay, diabetes risk, etc.

But since it’s multiple choice later? Wait — no, Question 5 is open-ended? Actually, looking again — in the image, Question 5 has checkboxes:

☐ Low sugar content
☐ Average sugar content
☐ High sugar content

Wait — that seems odd. Why would you check one? Unless it’s asking what level of sugar content indicates something?

Actually, rereading: “What does the sugar content tell us about the food item?” and then three options — probably it’s asking which level suggests it’s unhealthy or something.

But without context, it’s vague.

Wait — perhaps it’s linked to the previous calculation? Or maybe it’s standalone.

Another thought: in many worksheets, they show a food label or data, and ask what high sugar means.

Since no specific food is mentioned, perhaps the intended answer is that high sugar content means the food is likely processed, sweet, and should be eaten in moderation.

But since it’s multiple choice with those three boxes, and no further info — maybe it’s a trick? Or perhaps we’re supposed to infer from typical diets.

Actually, looking ahead — Question 6 has a table with foods and sugar content.

Maybe Question 5 is meant to be answered based on general knowledge, and the correct choice is “High sugar content” implies something negative.

But I think there might be a misalignment. Let me skip and come back.

Wait — perhaps Question 5 is incomplete in my view. Looking at original image description — it says:

“5. What does the sugar content tell us about the food item?

☐ Low sugar content
☐ Average sugar content
☐ High sugar content”

That doesn’t make sense as a question. It should be “Which of the following indicates...” or something.

Perhaps it’s poorly worded, and it’s asking: “If a food has high sugar content, what does that tell us?” and then you select “High sugar content” — but that’s circular.

Alternatively, maybe it’s part of a set where you match, but it’s not clear.

Given the ambiguity, and since in nutrition education, high sugar is often flagged as less healthy, I’ll assume the expected answer is to recognize that high sugar content is a warning sign.

But since it’s multiple choice with those three, and no instruction, perhaps it’s a mistake.

Wait — looking at the full worksheet structure, Question 5 might be referring to the pie chart? The pie chart shows carbs 55%, which includes sugars.

But still unclear.

To move forward, I’ll note that in most contexts, when asked “what does sugar content tell us”, the answer relates to health impact.

But since the options are just levels, perhaps the question is: “Which sugar content level is associated with unhealthy foods?” → High.

I’ll go with High sugar content as the intended selection, implying it’s a concern.

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Question 6: Use the table to answer questions.

Table:

| Food Item | per 100g | per 1 serving | % Daily Value* |
|-------------------|----------|---------------|----------------|
| Sugar | 45g | 15g | 17% |
| Total Fat | 20g | 7g | 11% |
| Saturated Fat | 10g | 3.5g | 18% |
| Cholesterol | 30mg | 10mg | 3% |
| Sodium | 500mg | 175mg | 7% |
| Total Carbohydrate| 60g | 21g | 7% |
| Dietary Fibre | 3g | 1g | 4% |
| Sugars | 45g | 15g | — |
| Protein | 5g | 1.75g | 3% |

*a Percent Daily Values are based on a 2,000 calorie diet.

Subquestions:

a) How many grams of sugar are in one serving?

From table: under “Sugars”, per 1 serving = 15g

b) Is this considered high, medium, or low sugar per serving?

Typically, for a single serving:

- Low sugar: <5g
- Medium: 5-15g
- High: >15g

Here it’s exactly 15g — so borderline. Often 15g is considered medium to high.

But let’s see guidelines: American Heart Association says max 25g added sugar per day for women, 36g for men. So 15g per serving is significant.

In many labeling systems, >10g per serving is considered high.

I’d say high.

c) If you ate two servings, how many grams of sugar would you consume?

One serving = 15g sugar
Two servings = 15 × 2 = 30g

d) What percentage of daily value for saturated fat is in one serving?

From table: Saturated Fat, per 1 serving = 3.5g, and % Daily Value = 18%

e) Which nutrient has the highest % Daily Value per serving?

Look at % Daily Value column:

- Sugar: 17% (but sugar doesn’t usually have DV, wait — in table it says “Sugars” has no %, but “Sugar” row has 17% — inconsistency?)

Wait, table has:

First row: “Sugar” — per 100g 45g, per serving 15g, %DV 17%

Then later “Sugars” — same numbers, no %.

Probably “Sugar” and “Sugars” are the same — typo.

Similarly, “Total Carbohydrate” has 7% DV.

List of %DV per serving:

- Sugar: 17%
- Total Fat: 11%
- Saturated Fat: 18% ← highest so far
- Cholesterol: 3%
- Sodium: 7%
- Total Carbohydrate: 7%
- Dietary Fibre: 4%
- Protein: 3%

So Saturated Fat has 18%, which is the highest.

f) If you wanted to reduce your sodium intake, which food item should you avoid based on this table?

This table is for one food item — it doesn’t compare different foods.

The question says “which food item” — but only one is shown.

Perhaps it’s implying that this food has high sodium? 175mg per serving, 7% DV — not extremely high.

But compared to others? We don’t have others.

Maybe it’s a trick — or perhaps in context, this is the only food, so you’d avoid this one if you want to reduce sodium? But that doesn’t make sense.

Wait — perhaps the table is for a specific product, and the question is rhetorical.

But logically, since sodium is 7% DV per serving, and if you eat multiple servings, it adds up.

But the question is “which food item” — singular.

I think there might be a misunderstanding. Perhaps in the original worksheet, there are multiple foods, but in this image, only one is shown.

Given that, and since sodium is present, and if you want to reduce sodium, you should limit this food — but it’s not clear.

Perhaps the answer is simply “this food item” or the name isn’t given.

Looking back — the table doesn’t name the food. It just says “Food Item”.

So probably, the intended answer is to identify that this food contains sodium, so to reduce sodium, avoid this food — but that’s weak.

Another thought: perhaps “food item” refers to the components, like “avoid foods high in sodium” — but again, not specified.

I think the best answer is: Avoid this food item if you want to reduce sodium, since it contributes 7% DV per serving.

But let’s see the exact wording: “which food item should you avoid”

Since no names, perhaps it’s implied that this is the food in question.

I’ll go with: This food item (as it contains sodium)

But to be precise, since the table is for one unnamed food, the answer is that food.

Perhaps in context, it’s a snack or something.

For now, I’ll say: The food item listed in the table

But that’s vague.

Wait — subquestion f says: “If you wanted to reduce your sodium intake, which food item should you avoid based on this table?”

And the table has “Sodium” with 175mg per serving.

Compared to other nutrients, it’s not the highest, but it’s significant.

Perhaps the answer is that you should avoid foods high in sodium, and this one has some, so avoid it — but again, not helpful.

I recall that in some worksheets, they have multiple foods, but here only one.

Perhaps it’s a mistake, or perhaps the answer is “foods with high sodium content”, but the question says “which food item”.

Another idea: maybe “food item” refers to the rows, like “avoid the sodium row” — nonsense.

I think the safest answer is: This particular food item, as it contains sodium.

But let’s calculate: 175mg per serving. Daily limit is around 2300mg, so 175mg is about 7.6%, which is moderate.

Not extremely high, but if you eat several servings, it adds up.

Perhaps the intended answer is that you should avoid this food if you are on a low-sodium diet.

I’ll write: Avoid this food item

But to be accurate, since the question is based on the table, and the table shows sodium content, the food item in the table should be avoided if reducing sodium.

So answer: The food item described in the table

But for simplicity, since it's a worksheet, likely they expect: This food

Moving on.

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Question 7: True or False statements.

a) Eating balanced meals helps maintain good health. → True

b) Drinking plenty of water is important for digestion. → True (water aids digestion)

c) Consuming too much sugar can lead to weight gain. → True

d) Vitamins are not necessary for the body. → False (they are essential)

e) Fats should be completely eliminated from the diet. → False (some fats are healthy and necessary)

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Now, compiling all answers.

But wait — in Question 5, I was unsure. Let me double-check.

Upon second look at the worksheet image description, Question 5 is:

“5. What does the sugar content tell us about the food item?

☐ Low sugar content
☐ Average sugar content
☐ High sugar content”

This is likely a multiple-choice where you select which level is indicated, but without data, it’s impossible.

Perhaps it’s linked to the pie chart or previous calculation.

The pie chart shows carbohydrates 55%, which includes sugars, but not specific.

Maybe in the context, "sugar content" refers to the fact that in the diet, sugars are part of carbs, and high carb intake might mean high sugar.

But I think there's a disconnect.

Another possibility: in some curricula, they teach that if a food has high sugar, it's less nutritious, so the answer is "High sugar content" as a characteristic to note.

I'll stick with selecting High sugar content for Question 5, assuming it's indicating a potential issue.

For Question 6f, I'll say the food item in the table should be avoided if reducing sodium, but since it's not named, perhaps the answer is "this food" or "the food listed".

To make it concrete, I'll assume the food is, say, a candy bar or something, but it's not specified.

Perhaps the answer is "foods high in sodium", but the question says "which food item".

I think for practical purposes, in such worksheets, they might expect "this food item" or leave it.

But let's see the final part.

Also, in Question 4, I assumed 70kg body weight. Is that reasonable? Yes, standard for adults. Children might be less, but not specified.

So I'll proceed.

Final Answers:

1. Matching:
- Protein → Used for growth and repair
- Carbohydrate → The main source of energy in your diet
- Water → Makes up 70% of your body fluid
- Mineral/Vitamin → Needed for healthy growth – cannot be made by the body

2. Example of fatty substance: Butter (or olive oil, etc.)

3. Balance testing: Being blindfolded so the light doesn't affect the eyes

4. Energy per kg (assuming 70kg body weight):
- Carbohydrate: 68.6 kJ/kg
- Protein: 12.1 kJ/kg
- Fat: 37.0 kJ/kg
- Fibre: 3.4 kJ/kg

5. High sugar content (selected)

6.
a) 15g
b) High
c) 30g
d) 18%
e) Saturated Fat
f) This food item (or the food listed in the table)

7.
a) True
b) True
c) True
d) False
e) False

Now, for the Final Answer section, since it's multiple parts, I need to present them clearly.

The user said "solve the problem accurately", and the problem is the entire worksheet.

So I'll list all answers in order.

But the Final Answer should be concise.

Perhaps box each answer.

Since it's a worksheet, I'll provide the answers as per questions.

Final Answer:

1.
- Protein: Used for growth and repair
- Carbohydrate: The main source of energy in your diet
- Water: Makes up 70% of your body fluid
- Mineral/Vitamin: Needed for healthy growth – cannot be made by the body

2. Butter (example)

3. Being blindfolded so the light doesn't affect the eyes

4.
- Carbohydrate: 68.6 kJ/kg
- Protein: 12.1 kJ/kg
- Fat: 37.0 kJ/kg
- Fibre: 3.4 kJ/kg

5. High sugar content

6.
a) 15g
b) High
c) 30g
d) 18%
e) Saturated Fat
f) This food item

7.
a) True
b) True
c) True
d) False
e) False

For Question 6f, to be more precise, since the table shows sodium content, and if you want to reduce sodium, you should avoid foods high in sodium, and this food has 175mg per serving, which is notable, so "this food item" is acceptable.

Some might argue that 7% DV is not very high, but compared to other nutrients in the table, it's not the highest, but for sodium, 7% per serving is significant if consumed regularly.

I think it's fine.

So, compiling.