100+ Free EGCSE Food and Nutrition 6905 Practice Questions

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Key Facts: EGCSE Food and Nutrition 6905 Exam

6905

Official ECESWA syllabus code for EGCSE Food and Nutrition

EGCSE Food and Nutrition 2024–2026 syllabus

2 papers

Paper 1 Theory 60% (2h, 100 marks) and Paper 2 Practical 40%

EGCSE Food and Nutrition 6905 scheme of assessment

A*–G

Letter grading scale (U = ungraded) for EGCSE awards

Examinations Council of Eswatini

Outcomes A–C

Nutrition; Food and Technology; Consumer Education

EGCSE Food and Nutrition 6905 curriculum content

Form 5

Two-year Form 4–5 elective in Consumer Science field of study

EGCSE programme structure

100

Free English MCQ study questions on this practice page

OpenExamPrep study adaptation

FREE 2026

Open practice resource for the current study year

OpenExamPrep

ECESWA EGCSE Food and Nutrition 6905 is a Form 5 exam (Paper 1 Theory 60% + Paper 2 Practical 40%), grades A*–G. This page provides 100 FREE 2026 English MCQ study questions with explanations—an adaptation for revision, not an official paper or practical simulation.

Sample EGCSE Food and Nutrition 6905 Practice Questions

Try these sample questions to test your EGCSE Food and Nutrition 6905 exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Which definition best matches the term balanced diet?

A.A diet made only of plant foods and water

B.A diet that supplies all nutrients in the correct amounts for health and growth

C.A diet that excludes all fats and refined sugar

D.A diet limited to three meals of equal energy each day

Explanation: A balanced diet provides carbohydrate, protein, fat, vitamins, minerals, fibre and water in appropriate amounts and proportions for an individual's age, sex, activity and health needs.

2Which pair correctly classifies nutrients by the amounts the body needs?

A.Vitamins and minerals are macronutrients; protein is a micronutrient

B.Protein, carbohydrate and fat are macronutrients; vitamins and minerals are micronutrients

C.Water and fibre are the only macronutrients

D.All vitamins are macronutrients because they provide energy

Explanation: Macronutrients (protein, carbohydrate, fat) are needed in larger amounts and supply energy; micronutrients (vitamins and minerals) are needed in smaller amounts and do not supply significant energy.

3High biological value (HBV) proteins are best described as proteins that:

A.Contain all essential amino acids in useful amounts

B.Contain only non-essential amino acids

C.Are always plant-based and low in fat

D.Provide no energy when digested

Explanation: HBV (complete) proteins supply all essential amino acids in proportions the body can use well; common sources include eggs, milk, meat, fish and soya.

4Which carbohydrate group includes dietary fibre (NSP)?

A.Monosaccharides only

B.Disaccharides only

C.Polysaccharides

D.Empty-calorie sugars only

Explanation: Dietary fibre (non-starch polysaccharides / unavailable carbohydrates) is classified with polysaccharides. Monosaccharides and disaccharides are sugars; empty calories refer to energy with little other nutrition.

5Which vitamin is water-soluble and destroyed by heat and prolonged cooking in water?

A.Vitamin A

B.Vitamin D

C.Vitamin C (ascorbic acid)

D.Vitamin K

Explanation: Vitamin C is water-soluble and heat-labile, so boiling vegetables in large volumes of water and discarding the cooking liquid reduces vitamin C. Vitamins A, D, E and K are fat-soluble.

6Iron is especially important in the diet because it is needed to:

A.Form haemoglobin for oxygen transport in blood

B.Harden tooth enamel as the main mineral

C.Synthesise thyroid hormones that control BMR

D.Act as the main energy store in adipose tissue

Explanation: Iron is a core component of haemoglobin in red blood cells. Low iron intake or absorption can lead to iron-deficiency anaemia.

7Basal metabolic rate (BMR) is best defined as:

A.Energy used only during vigorous exercise

B.Energy needed at complete rest to maintain vital body functions

C.Energy obtained solely from dietary fibre

D.Energy lost when food is heated during cooking

Explanation: BMR is the energy required at rest to keep essential processes going (breathing, circulation, temperature control, cellular metabolism). Total energy need also includes activity and diet-induced thermogenesis.

8Complementary proteins are used in meal planning to:

A.Combine two or more LBV protein foods so essential amino acids are completed

B.Replace all protein with pure carbohydrate

C.Remove amino acids from animal foods before cooking

D.Increase only the fat content of a dish

Explanation: Many plant proteins are low biological value (LBV) and lack one or more essential amino acids. Combining foods such as cereals with legumes (e.g. maize with beans) improves the overall amino-acid pattern.

9Which statement about saturated and unsaturated fats is correct?

A.Saturated fats are usually liquid at room temperature and mainly from fish oils

B.Unsaturated fats tend to be liquid at room temperature and often come from plant oils and oily fish

C.All unsaturated fats raise blood cholesterol more than saturated fats

D.Hydrogenation always increases the polyunsaturated fat content of oils

Explanation: Unsaturated fats (mono- and polyunsaturated) are typically liquid oils from plants and oily fish. Saturated fats are more solid at room temperature and are common in animal fats and some tropical oils.

10A Body Mass Index (BMI) of 32 kg/m² in an adult is classified as:

A.Underweight

B.Acceptable/healthy weight

C.Overweight

D.Obese

Explanation: Common adult BMI bands: underweight <18.5; healthy 18.5–24.9; overweight 25–29.9; obese ≥30. A BMI of 32 falls in the obese range (subject to clinical context).

About the EGCSE Food and Nutrition 6905 Exam

EGCSE Food and Nutrition (syllabus code 6905) is Eswatini’s national Form 5 Consumer Science elective for the 2024–2026 syllabus cycle, administered by the Examinations Council of Eswatini (ECESWA). Learners study nutrition science, diet and health, meal planning, kitchen planning and equipment, hygiene and safety, cooking principles, food spoilage and preservation, food commodities, raising agents, flour mixtures, cake decoration, traditional foods, and consumer education. Official assessment uses Paper 1 Theory (60%) and Paper 2 Practical (40%); this page offers 100 free English-language MCQ study items as a practice adaptation.

Assessment

Paper 1 Theory (2 hours, 100 marks, 60%): Section A short-answer (40 marks), Section B two structured questions of 20 marks each (40 marks), Section C one open-ended essay (20 marks). Paper 2 Practical (40%): planning session 1 hour 30 minutes (50 marks: plan of work, time plan, shopping list) and practical session 2 hours 30 minutes (50 marks: method of working, quality of dishes, serving/appearance, portfolio), typically one week after planning; school-assessed and ECESWA-moderated.

Time Limit

Paper 1: 2 hours; Paper 2 planning: 1 hour 30 minutes; Paper 2 practical: 2 hours 30 minutes

Passing Score

Letter grades A* to G (U = ungraded) under ECESWA EGCSE rules for the examination year. Confirm current award rules on examscouncil.org.sz or through your school.

Exam Fee

EGCSE examination fees are set annually by ECESWA and communicated through schools and the official fee schedule on examscouncil.org.sz. Confirm the current year's registration and subject fees with your school centre or ECESWA. (Examinations Council of Eswatini (ECESWA))

EGCSE Food and Nutrition 6905 Exam Content Outline

12%

A1 Basic Nutrition and Concepts

Nutritional terms, food groups and pyramid (including indigenous foods), protein/carbohydrate/fat/vitamins/minerals, digestion and absorption, water, dietary fibre, energy use, and BMI indicators.

10%

A2 Diet and Health

Dietary guidelines; diet-related disorders (obesity, diabetes, dental caries, hypertension, constipation/piles, kwashiorkor, marasmus, anorexia nervosa); symptoms, causes, and dietary modifications.

10%

A3 Meal and Menu Planning

Dish/menu/meal definitions; factors in family meal planning; needs of elderly, pregnancy/lactation, infants to teenagers, workers, invalids, allergies; vegetarian types; party and packed meals.

25%

B1–B5 Kitchen Technology and Food Science

Kitchen layout and work triangle; equipment materials and care; personal/food/kitchen hygiene and first aid; moist and dry cooking methods and heat transfer; spoilage organisms, preservation methods, and food labels.

28%

B6–B10 Food Items, Baking and Traditional Foods

Milk, eggs, fish, meat, legumes, cereals, fruits/vegetables, convenience foods, fats/oils; raising agents; scones, cakes, pastries, batters, sauces, bread; cake icing; Eswatini traditional foods and eating habits.

15%

C1 Consumer in Society

Consumer rights and responsibilities; psychological, social, economic and environmental influences on food buying; marketing strategies; unit prices and shopping facilities.

How to Pass the EGCSE Food and Nutrition 6905 Exam

What You Need to Know

Passing score: Letter grades A* to G (U = ungraded) under ECESWA EGCSE rules for the examination year. Confirm current award rules on examscouncil.org.sz or through your school.
Assessment: Paper 1 Theory (2 hours, 100 marks, 60%): Section A short-answer (40 marks), Section B two structured questions of 20 marks each (40 marks), Section C one open-ended essay (20 marks). Paper 2 Practical (40%): planning session 1 hour 30 minutes (50 marks: plan of work, time plan, shopping list) and practical session 2 hours 30 minutes (50 marks: method of working, quality of dishes, serving/appearance, portfolio), typically one week after planning; school-assessed and ECESWA-moderated.
Time limit: Paper 1: 2 hours; Paper 2 planning: 1 hour 30 minutes; Paper 2 practical: 2 hours 30 minutes
Exam fee: EGCSE examination fees are set annually by ECESWA and communicated through schools and the official fee schedule on examscouncil.org.sz. Confirm the current year's registration and subject fees with your school centre or ECESWA.

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

EGCSE Food and Nutrition 6905 Study Tips from Top Performers

1Learn nutrient functions, sources, and deficiency diseases as paired facts (e.g. vitamin C–scurvy; iron–anaemia; iodine–goitre) for Section A short answers.

2Practise planning balanced two- and three-course meals for pregnancy, elderly, vegetarians, manual workers, and packed lunches under time pressure.

3Drill kitchen hygiene and food-poisoning organisms (Salmonella, Staphylococcus aureus, Listeria) with temperature and storage rules used on both papers.

4Memorise moist vs dry cooking methods and heat transfer (conduction, convection, radiation) with advantages/disadvantages of each method.

5For Paper 2, practise writing Plan of Work, Time Plan (dovetailing), and Shopping List with correct quantities before cooking under 2.5-hour conditions.

6Revise raising agents (air, steam, CO₂ from baking powder, bicarbonate of soda, yeast) and cake methods (rubbing-in, creaming, whisking, melting).

7Include Eswatini traditional foods and factors that shape local eating habits (cultural, environmental, religious, economic) in revision notes.

8Use command words carefully in official papers (define, explain, discuss, plan)—MCQs here build content knowledge; past papers and practicals build exam technique.

Frequently Asked Questions

What is EGCSE Food and Nutrition 6905?

Syllabus 6905 is the Examinations Council of Eswatini (ECESWA) Food and Nutrition course for the Eswatini General Certificate of Secondary Education. It is a two-year Form 4–5 elective in the Consumer Science field covering nutrition, diet and health, meal planning, kitchen technology, food commodities, baking skills, traditional foods, and consumer education. The 2024–2026 syllabus is the current cycle referenced on this page.

How is EGCSE Food and Nutrition examined?

All candidates take two compulsory components: Paper 1 Theory (2 hours, 100 marks, 60%) with short answers, structured questions, and an essay, and Paper 2 Practical (40%) with a 1 hour 30 minute planning session and a 2 hour 30 minute practical cooking session (typically one week later), plus a portfolio. Grades are awarded from A* to G (U = ungraded).

Does this practice bank include the practical examination?

No. These MCQs build theory knowledge and practical judgement (hygiene, timing, method choices, dish quality) but do not replace Paper 2 planning sheets, timed cooking, serving standards, or the portfolio. You must complete school practicals and the official Paper 2 under centre arrangements.

Are these official ECESWA examination questions?

No. These are original English-language multiple-choice study questions aligned to EGCSE Food and Nutrition 6905 outcomes. Official papers use short answers, structured and essay theory plus a centre-assessed practical. This bank is a FREE 2026 study adaptation, not an official paper simulation or substitute for ECESWA past papers.

What topics should I prioritise?

Balance Outcome A nutrition and meal planning with Outcome B kitchen hygiene, cooking methods, food commodities, raising agents and flour mixtures, plus Outcome C consumer rights. For Paper 2, practise plan of work, time plan, shopping list accuracy, hygiene, and quality of finished dishes.

Where can I find the official syllabus?

Download the EGCSE Food and Nutrition 2024–2026 Syllabus from the Examinations Council of Eswatini upload centre at examscouncil.org.sz and confirm entry deadlines, fees, and timetable details with your school centre.

How much does EGCSE Food and Nutrition cost?

Fees are set annually by ECESWA and published through schools and the official fee schedule. Always confirm the current year’s subject and registration fees on examscouncil.org.sz rather than relying on third-party quotes.