ATARMAxxing
QCE Food & NutritionPractice Examination 2
| Reading time | 15 minutes |
| Writing time | 2 hours |
| Total marks | 73 |
| Questions | 5 |
| Structure | Section A — 4 Q, 28 marks · Section B — 1 Q, 45 marks |
This paper covers
- Carbohydrate structure and function in sports nutrition gels
- Starch gelatinisation and hydrolysis mechanisms
- Osmolality and fluid absorption in endurance exercise
- NPSC calculation and NIP analysis
- FSANZ labelling standards for carbohydrate claims
- Food solution development for sports nutrition NCM
- Problem-solving process applied to endurance athlete product reformulation
- Sensory and functional properties of carbohydrate gel systems
- Food safety and preservation in packaged sports gels
- Evaluation and justification of reformulated food products
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.
Included in the QCE Food & Nutrition Mastery Pack
20 full-length practice exams with worked solutions, 20 revision notes, 64 practice questions and 200 flashcards.
Preview a sample note and question free on the QCE Food & Nutrition hub →