QCE Food & NutritionPractice Examination 14

This paper covers

• Food science of carbohydrates and fats — functional properties including starch gelatinisation, emulsification, fat crystallisation, Maillard browning and caramelisation
• Nutritional analysis — NIP interpretation, DRI/RDI data application, nutrient density and energy calculations for aged-care consumers
• FSANZ standards — Nutrient Profiling Scoring Criterion (NPSC), health claims, mandatory nutrition labelling, fortification provisions
• Food & Nutrition problem-solving process — defining NCM physiological and lifestyle needs, food solution development, prototype evaluation and justified recommendation
• Unit 4 food solution development — ingredient substitution, sensory profiling, texture modification for dysphagia/poor appetite, micronutrient fortification strategies
• Microbial food safety — hazards in smoothie/dairy matrices, temperature control, HACCP principles relevant to vulnerable aged-care populations

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.