100+ Free CCEA GCSE Food & Nutrition Practice Questions

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2026 Statistics

Key Facts: CCEA GCSE Food & Nutrition Exam

2 units

Unit 1 written exam and Unit 2 practical controlled assessment, each 50%

CCEA GCSE Home Economics: Food and Nutrition (2017) specification

2 hours

Duration of the Unit 1 external written examination

CCEA / Northern Ireland school guidance

120 marks

Total marks commonly cited for the Unit 2 controlled assessment task

CCEA specimen controlled assessment materials

QAN 603/0739/0

Ofqual/CCEA qualification number for the 2017 specification (subject code 3310)

CCEA subject page

120 GLH

Approximate guided learning hours for the full GCSE

CCEA subject page

A* to G

Subject grade scale for CCEA GCSE Home Economics: Food and Nutrition

CCEA GCSE grading framework

Linear

All assessment is taken at the end of the course

CCEA GCSE Home Economics: Food and Nutrition (2017) specification

100

Free original MCQ practice questions in this study bank

OpenExamPrep

CCEA GCSE Home Economics: Food and Nutrition (2017) is a linear NI GCSE (QAN 603/0739/0) with Unit 1 written exam 50% (2 hours) and Unit 2 practical controlled assessment 50%. Content covers macronutrients and micronutrients, the Eatwell Guide, life-stage diets, priority health issues, food safety, cooking science, meal planning, provenance and consumer skills. Official Unit 1 mixes MCQ with short and extended writing; Unit 2 is performance-based. This 100-question MCQ bank is a free study adaptation of that assessed knowledge, not an official simulation.

Sample CCEA GCSE Food & Nutrition Practice Questions

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

1Which nutrients are classed as macronutrients because the body needs them in relatively large amounts?

A.Vitamins A, C and D only

B.Protein, fat and carbohydrate

C.Iron, calcium and sodium only

D.Fibre, water and phytochemicals only

Explanation: Macronutrients are protein, fat and carbohydrate — nutrients required in large amounts for energy and body structure. Vitamins and minerals are micronutrients needed in smaller amounts.

2Approximately how much metabolisable energy does fat provide per gram?

A.4 kcal (17 kJ)

B.7 kcal (29 kJ)

C.9 kcal (37 kJ)

D.2 kcal (8 kJ)

Explanation: Fat is the most energy-dense macronutrient at about 9 kcal (37 kJ) per gram. Carbohydrate and protein each provide about 4 kcal (17 kJ) per gram; alcohol provides about 7 kcal (29 kJ).

3What does high biological value (HBV) mean when describing a protein food?

A.It contains all the indispensable (essential) amino acids the body cannot make

B.It is always plant-based and low in fat

C.It provides more energy than fat per gram

D.It contains no amino acids at all

Explanation: HBV proteins contain all the indispensable (essential) amino acids that the body cannot synthesise and must obtain from food. Animal proteins such as meat, fish, eggs and milk are typical HBV examples.

4Baked beans on toast is a classic example of which nutritional principle?

A.Protein complementation of two LBV proteins

B.Removing all carbohydrate from a meal

C.Increasing saturated fat for energy

D.Vitamin D fortification of fruit

Explanation: Protein complementation means combining two low biological value (LBV) proteins so that the amino acids missing in one are supplied by the other, giving a meal of higher biological value overall — beans (legume) with toast (cereal) is the standard example.

5How many indispensable (essential) amino acids must come from the diet for most adults, according to CCEA GCSE teaching?

A.Four

B.Eight

C.Twelve

D.Twenty

Explanation: There are eight indispensable (essential) amino acids that the body cannot make and that must be supplied by the diet for adults. Twelve amino acids are described as dispensable (non-essential) because the body can synthesise them.

6Which type of fat is generally solid at room temperature and is most strongly linked with raised blood cholesterol when eaten in excess?

A.Polyunsaturated fat from oily fish

B.Saturated fat from butter and fatty red meat

C.Monounsaturated fat from olive oil

D.Essential omega-3 fatty acids only

Explanation: Saturated fats (common in butter, lard, fatty meat and some processed foods) are solid at room temperature and, in excess, are associated with raised LDL cholesterol and cardiovascular risk. Unsaturated fats from oils and oily fish are preferred in healthy-eating advice.

7Sucrose is best classified as which type of carbohydrate?

A.A monosaccharide

B.A disaccharide

C.A non-starch polysaccharide (fibre)

D.A triglyceride

Explanation: Sucrose (table sugar) is a disaccharide made of glucose and fructose joined together. Monosaccharides are single sugar units (glucose, fructose, galactose); fibre is non-starch polysaccharide; triglycerides are fats.

8What is the main nutritional role of complex starchy carbohydrates such as potatoes, bread, rice and pasta?

A.To provide the body's preferred long-lasting energy source and some B vitamins and fibre (if wholegrain)

B.To supply all indispensable amino acids alone

C.To act as the only source of vitamin C

D.To replace the need for water entirely

Explanation: Starchy carbohydrates are the body's main, relatively sustained energy source and, especially as wholegrain versions, also contribute fibre and B vitamins. They do not alone supply complete protein or vitamin C.

9Which statement correctly describes low biological value (LBV) protein?

A.It contains all indispensable amino acids

B.It is missing one or more indispensable amino acids

C.It always causes food poisoning

D.It provides 9 kcal per gram

Explanation: LBV proteins lack one or more indispensable amino acids. Many plant proteins (e.g. pulses, some cereals) are LBV, which is why protein complementation is taught.

10Why is excess free sugar a concern in GCSE food and nutrition teaching?

A.It only affects protein digestion

B.It can contribute to tooth decay, excess energy intake and weight gain

C.It is the sole cause of iron-deficiency anaemia

D.It freezes food below −18°C

Explanation: Frequent high free-sugar intake is linked with dental caries and can add surplus energy that contributes to overweight and obesity. Anaemia relates mainly to iron (and sometimes B12/folate), not sugar alone.

About the CCEA GCSE Food & Nutrition Exam

CCEA GCSE Home Economics: Food and Nutrition is the Northern Ireland GCSE that develops knowledge of the science behind food, nutritional needs of different groups, food safety, consumer choice and practical food preparation. Assessment is split equally between a 2-hour Unit 1 written exam and a Unit 2 controlled practical task. This free bank uses multiple-choice questions as an English-language study aid for the knowledge and decision-making tested across both units — it is not a clone of CCEA papers or the controlled assessment.

Assessment

Linear qualification (first teaching 2017; QAN 603/0739/0; subject code 3310; about 120 guided learning hours). Unit 1 Food and Nutrition: external written examination, 2 hours, 50%. Unit 2 Practical Food and Nutrition: one controlled assessment task, 50% (commonly structured as research/viewpoints, justification of choice, planning, practical outcome and evaluation; 120 marks). Students take all assessment at the end of the course.

Time Limit

Unit 1: 2 hours. Unit 2: completed under centre control across a teacher-set window following CCEA controlled-assessment rules (not a single 2-hour sit).

Passing Score

No single pass mark. Graded A* to G. Unit 1 grade boundaries are set each series; Unit 2 is teacher-marked and CCEA-moderated.

Exam Fee

No fee is paid directly by students. Entry fees are paid by schools and registered centres; private candidates are charged by the centre that enters them. (CCEA (Council for the Curriculum, Examinations and Assessment), Northern Ireland)

CCEA GCSE Food & Nutrition Exam Content Outline

25%

Nutrition, energy and government guidelines

Protein (HBV/LBV, complementation), fats, carbohydrates, vitamins and minerals, energy values in kJ/kcal, water, fibre and the Eatwell Guide food groups.

20%

Dietary needs, life stages and priority health

Pregnancy, infants, children, adolescents, adults and older people; vegetarians and vegans; coeliac disease and lactose intolerance; obesity, CVD, type 2 diabetes, osteoporosis, dental caries and iron-deficiency anaemia.

25%

Food safety, hygiene and cooking science

Salmonella, Campylobacter, E. coli, Listeria and Staphylococcus aureus; temperature control and personal/kitchen hygiene; gelatinisation, denaturation, coagulation, emulsification, aeration and caramelisation.

20%

Meal planning, practical skills and consumer choice

Planning balanced dishes for cost, time and energy; recipe modification; controlled-assessment research, justification, time plans and evaluation; food labels and informed shopping.

10%

Food provenance, processing and production

Primary and secondary processing, fortification, additives, seasonality, local food, sustainability and waste reduction.

How to Pass the CCEA GCSE Food & Nutrition Exam

What You Need to Know

Passing score: No single pass mark. Graded A* to G. Unit 1 grade boundaries are set each series; Unit 2 is teacher-marked and CCEA-moderated.
Assessment: Linear qualification (first teaching 2017; QAN 603/0739/0; subject code 3310; about 120 guided learning hours). Unit 1 Food and Nutrition: external written examination, 2 hours, 50%. Unit 2 Practical Food and Nutrition: one controlled assessment task, 50% (commonly structured as research/viewpoints, justification of choice, planning, practical outcome and evaluation; 120 marks). Students take all assessment at the end of the course.
Time limit: Unit 1: 2 hours. Unit 2: completed under centre control across a teacher-set window following CCEA controlled-assessment rules (not a single 2-hour sit).
Exam fee: No fee is paid directly by students. Entry fees are paid by schools and registered centres; private candidates are charged by the centre that enters them.

Keys to Passing

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

CCEA GCSE Food & Nutrition Study Tips from Top Performers

1Memorise function, food sources, and excess/deficiency effects for each macronutrient and key micronutrient, then apply them to a named life stage (for example adolescents or older adults).

2Practise using specific food examples (chicken, lentils, wholemeal bread) rather than vague phrases like 'eat more protein'.

3Learn the six priority health issues (obesity, CVD, type 2 diabetes, osteoporosis, tooth decay, anaemia) and the dietary factors that raise or lower risk.

4Drill safe temperatures: fridge 0–5°C, freezer −18°C or below, danger zone 5–63°C, and core cooking to at least 75°C where required.

5For Unit 2, practise justifying dishes against the task brief, Eatwell Guide balance, cost, skills and dietary needs, then write tight time plans and honest evaluations.

6Use CCEA past papers and mark schemes for Unit 1 exam technique — extended answers need point, explanation and specific examples.

Frequently Asked Questions

What is the structure of CCEA GCSE Home Economics: Food and Nutrition?

It is a linear qualification with two units of equal weight. Unit 1 Food and Nutrition is a 2-hour external written exam (50%). Unit 2 Practical Food and Nutrition is one controlled assessment task (50%). Both are taken at the end of the course.

Is the official exam all multiple-choice?

No. Unit 1 combines multiple-choice, short and structured questions and extended writing. Unit 2 is a practical controlled assessment. These OpenExamPrep items are original MCQs for studying the content, not a full simulation of CCEA papers.

What topics should I revise for Unit 1?

Know functions, sources, excesses and deficiencies of nutrients; the Eatwell Guide; life-stage needs; priority health issues; food provenance and processing; consumer choice and labelling; allergies and intolerances; and food safety. Link answers to specific foods and life stages.

What does Unit 2 controlled assessment involve?

Students complete one task that typically includes researching and analysing viewpoints, justifying chosen dishes, planning (including time and equipment), preparing and cooking a practical outcome, and evaluating the result against nutritional and task criteria. Teachers mark it; CCEA moderates.

How is the qualification graded?

Grades run A* to G. There is no single fixed pass percentage; boundaries are set each series and both units contribute to the final subject grade.

Are these official CCEA questions?

No. They are original OpenExamPrep practice questions modelled on the CCEA 2017 specification content areas. Use CCEA past papers and mark schemes on the CCEA website for official materials.

100+ Free CCEA GCSE Food & Nutrition Practice Questions

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