Work through these eight questions in order. They cover all four lessons in nutrition and food technology.
The timed practice session builder can turn the set into a timed run.
Questions
Question 1 (2 marks). A packet of crackers has 6 g of fat in a 20 g serving. Find the fat per 100 g.
Answer
6 ÷ 20 × 100 = 30 g per 100 g.
Question 2 (3 marks). Cereal P has 9 g of sugar in a 30 g serving. Cereal Q has 14 g of sugar in a 50 g serving. Which cereal has the higher sugar content per 100 g?
Answer
P: 9 ÷ 30 × 100 = 30 g. Q: 14 ÷ 50 × 100 = 28 g.
Cereal P has more sugar per 100 g, although a serving of Q contains more sugar (14 g against 9 g). Assumption: the labels are accurate.
Question 3 (2 marks). Explain why drying preserves food.
Answer
Drying removes water from the food. Microorganisms need water to grow, so without it they cannot multiply and the food spoils much more slowly.
Question 4 (3 marks). A student writes: “Freezing kills all bacteria, so frozen chicken can be kept out of the freezer for days.” Correct the statement.
Answer
Freezing slows or stops bacterial growth but does not kill most of them. Once the chicken thaws and warms, the bacteria become active and grow again.
So frozen chicken left out can spoil within hours, and the statement is wrong.
Question 5 (3 marks). A carrot has 10 mg of a vitamin. After boiling it has 6 mg, and after steaming it has 8 mg. Calculate the percentage retained for each method.
Answer
Boiled: 6 ÷ 10 × 100 = 60%. Steamed: 8 ÷ 10 × 100 = 80%.
Steaming keeps more of the vitamin in this data. Assumption: the same carrot mass and cooking time were used.
Question 6 (3 marks). Method R keeps 70% of a nutrient and gives a shelf life of 3 days. Method S keeps 35% and gives a shelf life of 1 year.
A food bank stores food for months. Which method suits it? Give a trade-off.
Answer
Method S suits the food bank, because a shelf life of 1 year covers storage for months, while 3 days does not.
Trade-off: S keeps only 35% of the nutrient against 70% for R, so the stored food is less nutritious.
Question 7 (3 marks). Farm X uses 600 kg of feed to produce 300 kg of eggs. Farm Y uses 450 kg of feed to produce 250 kg of eggs. Which farm uses less feed per kg of eggs?
Answer
X: 600 ÷ 300 = 2.0 kg of feed per kg. Y: 450 ÷ 250 = 1.8 kg of feed per kg.
Farm Y uses less feed per kg of eggs. Assumption: both farms keep the same type of hen for the same time.
Question 8 (4 marks). A table shows that Farm M grows 500 kg of vegetables using 100 m³ of water, and Farm N grows 500 kg using 150 m³. A student writes: “Farm M is the better farm.” Evaluate the statement.
Answer
Farm M uses 100 m³ for 500 kg and Farm N uses 150 m³, so M uses 50 m³ less water, which is one third less (50 ÷ 150).
The statement is too broad. The data supports “Farm M uses less water for the same output”, but it says nothing about land, energy or cost. Assumption: both farms grow the same crop over the same period.
If you got these wrong
Questions 1, 2 and 5 test reading nutritional data. Questions 3 and 4 test explaining preservation principles. Question 6 tests comparing processing methods, and questions 7 and 8 test discussing food production and resource use.
Log each slip in the mistake log and paper error review. To work through the gaps with a teacher, see online one-to-one Science tuition.