Cambridge IGCSE Food and Nutrition by topic
0648 · every question Cambridge has set, grouped by the official syllabus and compiled into a paper you can sit. 82 questions, free to read.
Pick the paper you sit. Every count below is for that paper, and each subtopic opens as that paper’s chapter.
1
Terms used in nutrition and nutrition-related problems
0 questions1.1DietBeing populated1.2Balanced dietquestions coming1.3MetabolismBeing populated1.4MalnutritionBeing populated1.5UndernutritionBeing populated1.6OvernutritionBeing populated1.7Deficiency diseaseBeing populated
2
Nutritive value of foods
0 questions2.1Proteins (high biological and low biological value), carbohydrates (monosaccharide, disaccharide and polysaccharide)Being populated2.2FatsBeing populated2.3Vitamins (A, C, D, E, K, B group – thiamin, riboflavin, nicotinic acid and cobalamin)Being populated2.4Mineral elements (calcium, iron, phosphorous, potassium, sodium, fluoride, chloride, iodide)questions coming2.5WaterBeing populated2.6Sources and uses of food energyBeing populated2.7Sources and functions of non-starch polysaccharide (NSP)/dietary fibrequestions coming
3
Digestion and absorption
0 questions3.1Digestion at each stage of the digestive systemBeing populated3.2Enzymes as catalysts in digestionBeing populated3.3Role of bile in emulsifying fatsBeing populated3.4Absorption of nutrients, including the structure of ileumBeing populated
4
Meal planning and dietary guidelines
0 questions4.1Factors affecting food requirementsquestions coming4.2Planning and serving of family mealsquestions coming4.3Meals for different ages, occupations, cultures and religionsquestions coming4.4Pregnant and lactating womenquestions coming4.5People with food allergies and intolerances, including coeliacsquestions coming4.6People with medical conditions linked to diet, such as diabetesquestions coming4.7ConvalescentsBeing populated4.8Vegetarians, including vegans and lacto-vegetariansquestions coming4.9Meals for special occasions, festivals, packed meals, snacks, beveragesquestions coming4.10Use of herbs, spices and garnishesBeing populated4.11Attractive presentation of foodBeing populated4.12Terminology describing recommended dietary intakesBeing populated4.13Use of nutritional toolsBeing populated
5
Composition and value of the main foods in the diet
0 questions5.1Sources of protein (dairy products, eggs, fish, meat, soya)questions coming5.2Cereals (maize, millets, oats, rice, wheat)questions coming5.3Fruits and vegetables, including pulses and nutsquestions coming5.4Fats and oilsBeing populated
6
Cooking of food
0 questions6.1Transfer of heat by conduction, convection and radiationBeing populated6.2Principles involved in the different methods of cookingquestions coming6.3Reasons for cooking foodBeing populated6.4Sensory properties of food (flavour, taste, texture)Being populated6.5Effect of dry and moist heat on proteins, fats and oils, sugars and starches, and vitaminsBeing populated6.6Preparation and cooking of food to preserve nutritive valueBeing populated6.7Economical use of food, equipment, fuel and labourBeing populated
7
Convenience foods
0 questions7.1Foods partly or totally prepared by a food manufacturer – dehydrated, tinned, frozen, ready-to-eat, cook-chillquestions coming7.2Intelligent use of these foodsBeing populated7.3Advantages and disadvantagesBeing populated7.4Food additives – types and functionBeing populated7.5Packaging – types, materials used, advantages and disadvantagesBeing populated7.6Labelling – information found on labels, reasons for itBeing populated
8
Basic proportions and methods of making
0 questions8.1Biscuits, cookies, scones and cakes made by creaming, melting, one-stage, rubbing-in and whisking methodsquestions coming8.2Pastries – shortcrust, flaky and rough puffquestions coming8.3Sauces – pouring and coating; roux and blended methodsquestions coming8.4Batters – thin (pouring) and coatingquestions coming8.5Sweet and savoury yeast productsquestions coming
9
Raising agents
0 questions9.1Air, carbon dioxide, water vapourBeing populated9.2Ways of introducing these gases into a mixtureBeing populated
10
Food spoilage and hygiene
0 questions10.1Action of enzymes, bacteria, yeasts and mouldsBeing populated10.2Personal, food and kitchen hygiene, including food hygiene in shops and marketsBeing populated10.3Food storage at home, refrigeration, waste disposalBeing populated
11
Food preservation
0 questions11.1Reasons for preserving foodBeing populated11.2Methods of preservation and an understanding of the principles involvedBeing populated11.3Key points involved in milk pasteurisation and sterilisation and in the production of UHT milk, evaporated and condensed milk, and dried milkBeing populated11.4The use of enzymes and bacteria in the manufacture of cheese and yoghurtBeing populated
12
Kitchen planning
0 questions12.1Organisation of cooking area and equipment for efficient workquestions coming12.2Work surfacesBeing populated12.3FlooringBeing populated12.4Walls and wall coveringsBeing populated12.5LightingBeing populated12.6VentilationBeing populated
13
Kitchen equipment
0 questions13.1Modern cookersBeing populated13.2Thermostatic control and automatic time-controlled ovensBeing populated13.3Microwave ovensBeing populated13.4Slow electric cook potsBeing populated13.5Refrigerators and freezersBeing populated13.6Small kitchen equipment, e.g. knives, pansquestions coming13.7Small electrical kitchen equipment, e.g. food processors, electric kettlesquestions coming13.8Advantages and disadvantages of microwave ovensBeing populated
14
Kitchen safety and first aid
0 questions14.1Awareness of potential danger areas in the kitchenBeing populated14.2Safety precautionsBeing populated14.3First aid for burns and scalds, cuts, electric shock, fainting, shockBeing populated
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