ATARMAxxing
TCE Food and NutritionPractice Examination 14
| Preparation time | 15 minutes |
| Writing time | 180 minutes |
| Assessment | 135 numeric marks plus separate criterion ratings |
| Available questions | 15 |
| Structure | Section A — 7 Q, 45 marks · Criterion 4 · Section B — 2 Q, 45 marks · Criterion 5 · Section C — 2 Q, Criterion ratings · Criteria 2 and 8; choose one of two · Section D — 4 Q, 45 marks · Criterion 6, plus Criterion 2 rating |
This paper covers
- Saturated and trans fats, realistic serves and substitutions
- An office-worker menu containing frequent purchased lunches
- Fishing livelihoods, market access and household dietary diversity
- Marine resource management and aquaculture trade-offs
- Social eating, workplace norms and environmental promotion strategies
Answer all questions in A, B and D; choose one of the two extended responses in C. A basic or scientific calculator is permitted; there is no external information sheet. Section C has no numeric marks. Assess communication separately using the stated criterion rubric.
This is an ATARMAxxing practice paper. It is not an official examination and is not affiliated with, endorsed by, or produced by TASC.
Included in the TCE Food and Nutrition Mastery Pack
20 full-length practice exams with worked solutions, 20 revision notes, 64 practice questions and 200 flashcards.
Unlock Food and Nutrition — $20
Preview a sample note and question free on the TCE Food and Nutrition hub →