State one source of vitamin D. 1


  1. State one source of vitamin D. 1
  2. Identify one symptom of food poisoning. 1
  3. Give one benefit of water in the diet. 1
  4. Identify one benefit of Fair Trade foods. 1
  5. State one source of bacillus cereus. 1
  6. What does the abbreviation CHD stand for? 1
  7. Explain the term “due diligence” in relation to the food industry. 1
  8. Identify the process by which liquid oils are converted to solid fats. 1
  9. Give two ways food manufacturers have replaced sugar in food products. 2
  10. State two procedures to ensure effective sensory testing. 2
  11. State two responsibilities of the Environmental Health Department (EHD). 2
  12. Give two effects of dehydration on food. 2
  13. Explain two benefits of market research. 2
  14. Give one advantage and one disadvantage of cook-chill products. 2


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Page three


Attempt THREE questions from this section: Question 1 and any other TWO questions.

You should spend approximately 30 minutes on each question. Marks

  1. (a) The table opposite shows a day’s nutrient content of meals eaten by an overweight 8 year old boy.

Using your knowledge of nutrition, and the information provided,

evaluate the suitability of this day’s nutritional intake.

(b)      Explain the effects of heat on each of the following. (i) Vitamin C

(ii) Starch

(c)       Evaluate the contribution of non starch polysaccharides (NSP) in the diet.

(d)      Identify and explain three dietary factors which may contribute to hypertension.

6 EV

4 KU

4 EV

6 KU


Page four

  1. (a) ( continued )
Nutrient content of a day’s meals eaten by an overweight 8 year old male
Energy Protein













Iron ( mg )
(MJ) (kcal)
9·26 2211 32·0 0·6 500 398 19 6·2
Reference Nutrient Intake for Selected Nutrients in the UK (per day) for males aged 7–10 years
Protein (g) Vitamin B1 (mg) Phosphorous (mg) Vitamin A (mg) Iron ( mg )
28·3 0·7 450 500 8·7
Estimated Average Requirement for Energy in the UK (per day) for males aged 7–10 years
MJ kcal
8·24 1970

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Page five


  1. (a) Identify and explain three stages in the development of a celebration

(b) The star profile shows the results of testing a celebration cupcake.

Evaluate the suitability of this celebration cupcake for toddlers.

6 KU

5 EV

(c) Explain how each of the following may influence consumer choice of food.
(i)         Available income

(ii)       Nutritional knowledge

(d)      Evaluate the usefulness to the consumer of the following information found on a food label.

(i)           Bar code

(ii)         Recycling

(iii)       Date mark

(e)       Explain the protection offered to consumers by the Consumer Protection from Unfair Trading Regulations 2008 (CPRs).

2 KU

2      KU

3      EV

2 KU


Page six

3. (a)       Evaluate the nutritional suitability of the following meal for an athlete.

•           Beef         chilli

•           Baked       potato

•           Rhubarb   crumble           and      custard

(b)      Explain the use of disassembly in food manufacture.

(c)       Using Hazard Analysis Critical Control Point (HACCP) explain one control measure for each of the following stages below in the production of a prawn mayonnaise sandwich.

(i)           Delivery of ingredients

(ii)         Storage of ingredients

(iii)       Preparation of ingredients

(iv)       Packaging

(d)      Evaluate online shopping as a method of purchasing food.

(e)       Explain how each of the following ingredients used in baking affect the finished product.

(i)           Sugar

(ii)         Liquid





4 KU

4 EV

4 KU


[Turn over for Question 4 on Page eight

Page seven

  1. (a) Explain four benefits of breastfeeding. 4 KU
  • Evaluate each of the following foods to the consumer.
    • Organic foods
    • Genetically modified foods (GM) 4 EV
  • Identify and explain three functional properties of eggs. 6 KU
  • Evaluate each of the following technological developments to the consumer.               


  • Fat replacers               
  • Functional foods 4 EV
  • Explain the protection offered to the consumer by the Sale and Supply of

Goods Act 1994.                   2 KU



Page eight

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