QCE Food & NutritionPractice Examination 10

This paper covers

• Food science of fats: fatty acid structures, omega-3 DHA/EPA, emulsification
• Food science of carbohydrates: starch gelatinisation, dietary fibre, folate-fortified grains
• Pregnancy nutrition: folate, iron, omega-3 DRI targets for NCM
• Maillard browning and caramelisation in meal-kit cooking
• Microbial food safety and pregnancy-specific hazards (Listeria, Toxoplasma)
• Food solution development: prototype formulation, ingredient substitution, sensory profiling
• FSANZ Nutrition Information Panel analysis and label compliance
• Nutrient Profiling Scoring Criterion (NPSC) calculation and interpretation
• Food & Nutrition problem-solving process applied to meal-kit development
• Evaluation and justification of food solutions against defined NCM criteria

Students are permitted to bring into the examination the materials normally allowed for this subject. Answer all questions in the spaces provided.

This is an ATARMAxxing practice paper. It is not an official examination and is not affiliated with, endorsed by, or produced by the VCAA, NESA or the QCAA.