QCE Food & Nutrition Practice Questions
The 64 practice questions inside the QCE Food & Nutrition Mastery Pack, grouped by area of study. Every question comes with a full worked solution.
- Carbohydrates — chemical, nutritional and functional properties
- Multiple choice × 12
- Explain × 1
- Analyse × 1
- Evaluate × 1
- Discuss × 1
- Fats — chemical, nutritional and functional properties
- Multiple choice × 12
- Explain × 1
- Analyse × 1
- Evaluate × 1
- Discuss × 1
- Food safety, spoilage and preservation
- Multiple choice × 12
- Explain × 1
- Distinguish × 1
- Analyse × 1
- Evaluate × 1
- Nutrition consumer markets and food solution development
- Multiple choice × 12
- Analyse × 1
- Evaluate × 1
- Apply × 1
- Examine × 1
Show the worked answer
Answer: Worked solution
The two main dietary fatty acids in butter most strongly associated with raising LDL ('bad') cholesterol are palmitic acid (C16:0) and stearic acid (C18:0) — both long-chain saturated fatty acids. Palmitic acid is the primary LDL-raising saturated fat in butter; stearic acid, while debated, also contributes to the saturated fatty acid load that displaces LDL receptors and reduces hepatic clearance of LDL particles.
20 full-length practice exams with worked solutions, 20 revision notes, 64 practice questions and 200 flashcards.
Preview a sample note and question free on the QCE Food & Nutrition hub →