IGCSE Food & Nutrition (0648) — October–November 2023, Paper 12

Name the deficiency disease associated with a lack of vitamin A.

Name one plant food that is a good source of high biological value (HBV) protein.

State three possible effects on the body of eating too little carbohydrate.

State four ways that Dietary Reference Values (DRVs) are useful when planning meals.

Making cheese is a method of preserving milk. Name two minerals that are found in cheese.

The recommended daily intake of salt is 3–6 g. State three ways consuming too much salt can affect health.

Name two enzymes in the ileum that are involved in the digestion of starch.

State three reasons why active teenage boys are recommended to eat a diet high in protein.

When making a cake by the melting method, fat, syrup and sugar are heated and then added to dry ingredients. Name four types of sugar that can be used when making a cake by the…

It is important to use correct proportions when making a white roux sauce. Complete the ingredients list for making a white roux sauce that is suitable for coating. 25 g plain…

Food poisoning can be caused by cross-contamination. Give three different examples of how cross-contamination can occur.

Using a pressure cooker is one method of cooking that minimises loss of nutrients. Name two other methods of cooking that minimise loss of nutrients.

Explain two benefits to the consumer of each of the following pieces of information that can be found on a food label. (a) product name or description

Fats and oils are an important commodity. - Discuss the chemical composition of different types of fats and oils. - Discuss the functions of fats and oils in the body. (Answer…

Discuss methods of reducing or conserving fuel energy when cooking family meals. (Answer either Question 14 or Question 15.)