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The following information will help you in your exams which will be held week commencing 8th January 2018:


Format of the exam:  

One, 1 hour paper.

Topics that need to be revised:

  • 8 tips to healthy eating.
  • The ‘Eat Well guide’.
  • 5 main Nutrients Macro and micro nutrients.
  • Vitamins: functions, sources.
  • Minerals: functions, sources.
  • Fibre: function, sources.
  • Kitchen or personal hygiene/safety.
  • Baking (Dutch Apple Cake): ingredients and their functions, weighing and measuring, methods.

Section 3 of the exam requires you to complete some research beforehand. The design brief has been included below. You will not be permitted to bring any paper work into the exam.

Design Brief

  • Design a healthy multicultural main meal for one person suitable to be served for lunch or dinner in the school canteen.
  • The meal should be:
    • served hot (or part of it must be hot);
    • be healthy (fit within the Eatwell guide. High in carbohydrates and vegetables, low in fat and salt.);
    • have a combination of flavours;
    • have an attractive appearance;
    • have an interesting flavour that appeals to a wide range of tastes;
    • can be made within 120 minutes including washing up;
    • not cost more than £5 to serve one person.


Hints and tips for preparation:

  1. Understand the following terms which are commonly used in examination papers:
    • Define: give the meaning of
    • List: make a list
    • State: write clearly but briefly
    • Describe: give an account of
    • Discuss: give important aspects of; give advantages and disadvantages of; give benefits and constraints of
    • Explain: make clear, giving reasons
    • Evaluate: give important aspects of; give your own opinion of
    • Assess: consider, weigh up, evaluate, make a judgement about


  2. Follow the instructions given on the front of the exam paper.
  3. Read each question carefully and highlight or underline key words.
  4. Remember that there are many different question types in sections A and B. Many questions test understanding as well as knowledge; candidates are likely to be asked to assess or evaluate, rather than just list or explain a topic area. Candidates should practise applying their knowledge in this style of question.
  5. Try not to use bullet points. This can look the same as writing a list, therefore it is important that candidates expand their answers and give a fact or point, explanation or reason, and good examples. One word answers are only acceptable for question types that ask for this type of response, e.g. name the main nutrient in chicken.
  6. Check the number of marks available for each question, and remember that questions near the end of the paper are criteria marked so six or eight points may have to be given to earn 4 marks.
  7. Ensure answers are relevant.
  8. Write as legibly as possible and not use text speak.
  9. Write clearly on any additional continuation pages which question they are continuing to answer.
  10. Keep an eye on the time. Time should be left to read through answers, and check that facts (points), reasons or explanations and examples are given throughout.


Stretch and challenge for top grades:

  • Be able to show excellent analysis and evaluation of the topics covered.
  • Demonstrate an in depth knowledge of nutrients.
  • Demonstrate excellent knowledge and use correct terminology.


Useful websites and where to find help:

Click on the links for access to the websites.


Other useful documents:

Food and Nutrition – Revision
Food and Nutrition – Fat Soluble Vitamins
Food and Nutrition – Minerals
Food and Nutrition – Water Soluble Vitamins
Nutrients – macro and micro