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SACE Nutrition past exams 2023–2025, by year and topic

The official SACE Board exams, marking guides and examiner reports we index, organised by topic and subtopic and labelled with the study design it was written under. Open the official paper, work the question in your own workspace, or bring a tutor into it live.

Index last synced 19 August 2026.

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ATARMAxxing indexes 3 official SACE Board Nutrition papers from 2023 to 2025, with 11 questions mapped to 4 topics. Every paper opens on the SACE Board website.

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Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025) · 2021–present

SACE Nutrition exams by year: official papers & marking guidance

Past exams indexed: 2025, 2024, 2023. Open the official SACE Board papers, with marking guidance where available.

Year	Study design	Official paper(s)	Marking guidance
2025 SACE Nutrition exam	Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)	Nutrition e-exam ↗	Marking guidance ↗
2024 SACE Nutrition exam	Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)	Nutrition e-exam ↗	Marking guidance ↗
2023 SACE Nutrition exam	Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)	Nutrition e-exam ↗	Marking guidance ↗

3 official papers across 3 years (2023–2025), 3 with marking guidance, published by SACE Board.

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Topic 1 — Principles of nutrition, physiology and health · 7 mapped questions

Potassium function; salt-substitute trial validity; investigation design

2025Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Question 216 marksA function of potassium, interpretation of a WHO salt-substitute open-trial data set (public-health influence, physiological effect of sodium on blood pressure, validity of an open trial, limitations of its conclusion), then designing a follow-up investigation to dot-point requirements (hypothesis, a controlled factor, an uncontrollable factor, data collection method).Official paper ↗Marking guidance ↗Check tutors for this question →

Coeliac disease, iron absorption and nutrient reference values

2025Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Question 316 marksExplains the coeliac-disease mechanism from villi damage to iron-deficiency anaemia, identifies the amino-acid structure of gluten, compares two case-study individuals' iron absorption using supplied data, distinguishes EAR from RDI in a dietary-adequacy context, and applies iron RDI differences across life stages and menstrual status to assess deficiency risk.Official paper ↗Marking guidance ↗Check tutors for this question →

Pancreatic enzymes, drug delivery, sodium and wearable sensors

2025Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Question 613 marksIdentifies a pancreatic digestive enzyme and the long-term consequence of its deficiency, explains why an oral enzyme capsule must resist stomach acid, states a symptom of low sodium in sweat, and evaluates a limitation and a further application of a wearable sodium-sensing sensor.Official paper ↗Marking guidance ↗Check tutors for this question →

Gut microbiome, antibiotics, prebiotics/probiotics and SHE Influence

2025Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Question 714 marksExtended case-study response comparing a prebiotic and a probiotic approach to restoring gut-microbiome function after antibiotic use, using data to justify which approach was more effective, then applies the SHE concept of Influence to explain how society's focus on ageing shaped a piece of research.Official paper ↗Marking guidance ↗Check tutors for this question →

Bone density, diet-related disorder risk, protein biological value, additives

2024Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Section 1 (Questions 1–4)45 marksCovers calcium/vitamin D sources and caffeine's effect on calcium absorption in an astronaut bone-density scenario; diet-related disorder risk across childhood, low-income and over-65 life stages; a genetically modified high-protein rice's biological value with SHE Influence; and a food-acid preservative, a hypertension-related ingredient substitution, an investigation-validity limitation, and prebiotic/probiotic identification for gut recovery.Official paper ↗Marking guidance ↗Check tutors for this question →

Hydration, diagnostic tools, digestion, refined grains, case study

2024Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Section 2 (Questions 5–7)55 marksWater loss and function, an evaluation of a urine-colour hydration poster, safe water preparation for infant formula, a nanoplastic-detection SHE scenario and FSANZ's role, the obesity-to-cardiovascular-disease mechanism, gallbladder/bile fat digestion, refined-versus-wholegrain flour disease risk, and an extended case study on vitamin B12, iron, vitamin D and zinc deficiency after bariatric surgery.Official paper ↗Marking guidance ↗Check tutors for this question →

Iodine, alcohol energy, canned-food labelling, diabetes, gut microbiome

2023Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Section 1 (Questions 1–5)55 marksIodine's thyroid function and mandatory fortification, soil-iodine depletion under monoculture; alcohol energy calculations and a standard-versus-non-alcoholic beer nutrition-information-panel comparison; canned-food marketing claims and a sodium-hypertension mechanism; diabetes diagnostic tools and the simple-sugar-to-insulin-resistance mechanism; and prebiotic/probiotic sources, gut-microbiome nutrients, and a postmenopausal osteoporosis-risk case study.Official paper ↗Marking guidance ↗Check tutors for this question →

Also in this topic: Energy content of macronutrients, alcohol and water; % energy and the AMDR · BMR, TEF, EEE and energy balance calculations · Nutrient reference values: RDI, EAR, AI, UL, EER · The digestive system, digestive enzymes and absorption at the villi · Gut microbiome, prebiotics and probiotics; coeliac disease and lactose intolerance · Proteins: amino acids, biological value, complete/incomplete sources · Lipids: triglycerides, sterols, fatty acid types, cholesterol and CVD risk · Carbohydrates: sugar types, blood glucose, soluble and insoluble fibre · Hydration and fluid balance · Vitamins and minerals: functions, sources, bioavailability, deficiencies · Over- and undernutrition disorders, at-risk groups and nutrition across the life cycle — question-level mapping in progress; the year table above links every official paper.

Topic 2 — Health promotion and emerging trends · 1 mapped question

AGHE/ATSIGHE comparison, food preservation, food distribution and greenhouse gases

2025Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Question 118 marksMulti-part stimulus comparing the Aboriginal and Torres Strait Islander Guide to Healthy Eating with the AGHE, food-group AMDR reasoning, a canning preservation process and its bacterial-safety mechanism, heat-sensitive micronutrient loss, a nutrition-information-panel comparison of two canned products, and the fossil-fuel-to-greenhouse-gas mechanism behind food miles.Official paper ↗Marking guidance ↗Check tutors for this question →

Also in this topic: FSANZ, food additives and mandatory fortification · Food-borne illness, preservation techniques and packaging types · The 12 mandatory food-labelling requirements and comparing nutrition information panels · BMI and alternative diagnostic tools: uses and limitations · Australian Dietary Guidelines, AGHE, ATSIGHE and social marketing campaigns · Sensory, psychological, social and marketing influences on food choice — question-level mapping in progress; the year table above links every official paper.

Topic 3 — Sustainable food systems · 1 mapped question

Iodine deficiency, soil depletion, digital farming and GM food

2025Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Question 514 marksExplains two pieces of case-study evidence for an iodine-deficiency diagnosis linked to declining soil iodine, interprets topsoil and nitrogen data to explain eutrophication, identifies a digital-farming technique suited to monitoring an outdoor crop virus, and discusses a genetic modification that could meet a stated nutritional or food-security need.Official paper ↗Marking guidance ↗Check tutors for this question →

Also in this topic: Farming methods, livestock, aquaculture and commercial fishing impacts · Food production's contribution to global warming, food miles and water availability · Packaging materials, pollution and reducing food waste · Vertical and digital farming, GMOs, entomophagy, algae, lab-grown and 3D-printed food · Food security and population nutritional needs — question-level mapping in progress; the year table above links every official paper.

Science inquiry skills and science as a human endeavour · 2 mapped questions

Investigation variables and error; biodiversity; compostable packaging

2025Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Question 49 marksIdentifies the dependent variable and a reliability limitation of a food-decomposition biogas investigation, distinguishes a systematic from a random error, links reduced gas drilling to a biodiversity outcome, and names and justifies a compostable packaging material suited to a home biogas unit.Official paper ↗Marking guidance ↗Check tutors for this question →

Sensory investigation design, taste-test validity, fibre, food poisoning

2023Stage 2 Nutrition Subject Outline (accredited from 2021, reissued 2022–2025)Nutrition e-exam Section 2 (Questions 6–9)45 marksA muesli-bar sensory investigation's variables, sensory-booth reliability and a data-justified marketing recommendation; psychological factors affecting a taste test, correct use of a 'just right' scale, and a sample-limitation on validity; soluble fibre's effect on constipation and satiety with SHE Influence on a fibre-additive product; and a food-poisoning-source investigation.Official paper ↗Marking guidance ↗Check tutors for this question →

Also in this topic: Investigation design: hypotheses, variables, controlled and uncontrolled factors · Representing primary and secondary data: SI units, tables and graphs · Trends, means, random and systematic error, reliability, validity and accuracy · Limitations of conclusions · SHE key concepts: Communication and Collaboration, Development, Influence, Application and Limitation — question-level mapping in progress; the year table above links every official paper.

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