QCE Food & NutritionPractice Examination 8

This paper covers

• Glycaemic index and dietary fibre: chemical structure and physiological mechanisms (Unit 3)
• Starch gelatinisation and retrogradation in cereal processing (Unit 3)
• Carbohydrate functional properties: resistant starch, beta-glucan, soluble vs insoluble fibre (Unit 3)
• Maillard browning and caramelisation in cereal toasting/extrusion (Unit 3)
• Lipid chemistry: fatty acid composition, crystallisation and oxidative rancidity in cereal coatings (Unit 3)
• Food safety: microbial hazards, water activity and preservation in cereal products (Unit 3)
• Nutrition consumer market (NCM) definition for type 2 diabetes risk population (Unit 4)
• FSANZ Standard 1.2.7 nutritional claims, health claims and labelling compliance (Unit 4)
• Nutrient Profiling Scoring Criterion (NPSC) calculation and interpretation (Unit 4)
• Food & Nutrition problem-solving process: define, research, generate, test, evaluate, recommend (Unit 4)
• Nutrition Information Panel (NIP) analysis and per-serve vs per-100g comparison (Unit 4)
• Ingredient substitution strategies: whole grain oats, psyllium husk, chicory inulin, bran (Unit 4)

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.