IGCSE Food & Nutrition (0648) — May–June 2025, Paper 12
13 questions · every question answerable online with instant point-by-point AI marking against the official mark scheme.
Start with Question 1 →State the term used to describe the food that is normally eaten every day.
Answer this question and get it marked →Protein is a nutrient essential to life. Explain why some proteins have a higher biological value (HBV) than others.
Answer this question and get it marked →Monosaccharides are carbohydrates that provide the body with energy. Name the monosaccharide that should be eaten to give an immediate release of energy.
Answer this question and get it marked →Fats and oils are classified into three groups. Saturated fat is one group. Name the two other groups of fats and oils.
Answer this question and get it marked →Vitamin B1 is also known as thiamin. State the name of vitamin B12.
Answer this question and get it marked →Minerals are essential nutrients to include in a balanced diet. State four different reasons why it is important to include calcium in the diet.
Answer this question and get it marked →A recipe for gingerbread uses the following ingredients: - 250 g plain flour - 1 tsp bicarbonate of soda - 1½ tsp ground ginger - 100 g margarine - 50 g brown sugar - 150 g syrup…
Answer this question and get it marked →Deep frying is a popular method of cooking potatoes. Name two kinds of oils suitable to use for deep frying.
Answer this question and get it marked →Milk and cheese are dairy foods. Name three other dairy foods.
Answer this question and get it marked →One reason for packaging food is to protect it from chemical contamination. Describe four other reasons for protecting food with packaging.
Answer this question and get it marked →Describe five advantages of using paint as a wall covering in a kitchen.
Answer this question and get it marked →Answer either Question 12 or Question 13. Obesity is a common health issue often caused by an incorrect diet. Discuss ways to prevent obesity when planning family meals.
Answer this question and get it marked →Answer either Question 12 or Question 13. Use your knowledge of nutrition and meal planning to discuss the vitamin requirements of a pregnant lacto-vegetarian and her developing…
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