100+ Free Wales GCSE Food & Nutrition Practice Questions

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2026 Statistics

Key Facts: Wales GCSE Food & Nutrition Exam

40% / 20% / 40%

Unit 1 digital exam + Unit 2 NEA + Unit 3 NEA weightings

WJEC GCSE Food and Nutrition specification (teaching from 2025)

1h 30m

Duration of Unit 1 Principles of Food and Nutrition digital examination

WJEC specification summary of assessment

80 + 40 + 80

Marks for Units 1, 2 and 3

WJEC specification

8h + 12h

NEA time allowances for Unit 2 and Unit 3

WJEC specification

A*–G

Wales GCSE grading scale

Qualifications Wales / WJEC Made-for-Wales GCSE policy

£46.80

2026/27 full single-award centre entry fee

WJEC Entry Fees 2026/27

3580QS

English-medium qualification reference code (3580CS Welsh medium)

WJEC subject page / specification

120–140 GLH

Guided learning hours over two years

WJEC GCSE Food and Nutrition specification

MCQ adaptation

This free bank is an English MCQ study aid, not an official-format simulation

OpenExamPrep practice policy

WJEC Made-for-Wales GCSE Food and Nutrition (qual 3580QS): Unit 1 digital exam 40% (1h 30m, 80 marks) + Unit 2 investigation NEA 20% (8h) + Unit 3 practical NEA 40% (12h). Graded A*–G. Centre entry fee £46.80 (2026/27). Distinct from England 9–1 Food Prep GCSE. Free practice here is an MCQ study adaptation.

Sample Wales GCSE Food & Nutrition Practice Questions

Try these sample questions to test your Wales 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, phytochemicals and water only

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

2How much energy does 1 gram of pure carbohydrate typically provide?

A.2 kcal (about 8 kJ)

B.4 kcal (about 17 kJ)

C.7 kcal (about 29 kJ)

D.9 kcal (about 37 kJ)

Explanation: Carbohydrate provides about 4 kcal (17 kJ) per gram, the same as protein. Fat provides about 9 kcal (37 kJ) per gram; alcohol about 7 kcal per gram.

3How much energy does 1 gram of pure fat typically provide?

A.4 kcal (about 17 kJ)

B.7 kcal (about 29 kJ)

C.9 kcal (about 37 kJ)

D.2 kcal (about 8 kJ)

Explanation: Fat is the most energy-dense macronutrient at about 9 kcal (37 kJ) per gram — more than double carbohydrate or protein.

4A sandwich filling contains 12 g protein, 20 g carbohydrate and 10 g fat. Approximately how much energy (kcal) does this provide from these macronutrients?

A.168 kcal

B.218 kcal

C.258 kcal

D.308 kcal

Explanation: Use 4 kcal/g for protein, 4 kcal/g for carbohydrate and 9 kcal/g for fat: (12 x 4) + (20 x 4) + (10 x 9) = 48 + 80 + 90 = 218 kcal.

5Convert 836 kJ to kcal (use 1 kcal approximately equal to 4.2 kJ).

A.About 100 kcal

B.About 200 kcal

C.About 350 kcal

D.About 500 kcal

Explanation: 836 divided by 4.2 is approximately 199 kcal, so about 200 kcal. GCSE food questions often use 4.2 kJ per kcal (sometimes rounded to 4).

6What is the main function of protein in the body?

A.Main long-term energy store under the skin only

B.Growth, repair and maintenance of body tissues

C.Primary source of vitamin C

D.Only used to make bile salts

Explanation: Protein provides amino acids for growth, repair and maintenance of tissues (and enzymes/hormones). It can supply energy but that is not its main role.

7Which foods are good sources of high biological value (HBV) protein because they contain all essential amino acids?

A.White rice and apples only

B.Meat, fish, eggs and most dairy foods

C.Oil and butter only

D.Sugar and honey only

Explanation: HBV proteins from animal sources (and soya) supply all essential amino acids. Many plant proteins are LBV and need complementation (for example beans with rice).

8Why might a vegan combine beans with wholemeal bread in the same meal?

A.To increase saturated fat intake

B.To provide complementary amino acids for better protein quality

C.To remove all fibre from the diet

D.To destroy vitamin C intentionally

Explanation: Plant proteins are often LBV; combining different plant sources (complementation) improves the essential amino acid profile across the meal.

9Which statement about dietary fats is correct?

A.All fats provide 2 kcal per gram

B.Saturated fats are mainly from plant oils and always liquid at room temperature

C.Essential fatty acids cannot be made by the body and must come from the diet

D.Cholesterol is a type of carbohydrate found only in fruit

Explanation: Essential fatty acids (for example omega-3 and omega-6 types taught at GCSE) must be obtained from food. Fats provide about 9 kcal/g; cholesterol is a lipid-related compound, not carbohydrate.

10Excess energy intake from any macronutrient over time is most likely to lead to:

A.Immediate scurvy

B.Weight gain and increased risk of obesity

C.Guaranteed iron-deficiency anaemia

D.Complete loss of all gut bacteria

Explanation: When energy intake exceeds expenditure, surplus energy is stored as body fat, increasing obesity risk and related conditions such as type 2 diabetes and CVD.

About the Wales GCSE Food & Nutrition Exam

Made-for-Wales GCSE Food and Nutrition is the WJEC qualification designed for the Curriculum for Wales (first teaching September 2025, Wave 1). It is regulated by Qualifications Wales and is not the same as England GCSE Food Preparation and Nutrition (AQA/Edexcel/OCR, 9–1). Assessment is linear and untiered across three compulsory units: Unit 1 Principles of Food and Nutrition (digital exam, 40%), Unit 2 Food Investigation (NEA, 20%), and Unit 3 Food and Nutrition in Action (NEA, 40%). Content spans commodity groups, nutrients, diet and health, cooking methods, food spoilage and hygiene, field-to-fork provenance, food science investigations, and practical planning, cooking and evaluation. Grades use the Wales A*–G scale. Assessments are available in English and Welsh. DISCLOSURE: Official Unit 1 mixes objective, short and extended responses; Units 2 and 3 are performance-based NEAs — this free bank is an English-language MCQ study adaptation for revision, not a past-paper clone or practical simulation.

Assessment

Linear, untiered single-award GCSE. Unit 1 digital exam 40% (80 marks, 1h 30m); Unit 2 Food Investigation NEA 20% (40 marks, 8 hours); Unit 3 Food and Nutrition in Action NEA 40% (80 marks, 12 hours). Qual code 3580QS (English) / 3580CS (Welsh). First teaching September 2025; first award pathway from 2027.

Time Limit

Unit 1: 1 hour 30 minutes; Unit 2 NEA: 8 hours; Unit 3 NEA: 12 hours

Passing Score

A*–G overall grade (Wales GCSE scale)

Exam Fee

£46.80 centre entry fee for the full single-award Made-for-Wales GCSE (WJEC 2026/27 fees). Paid by the school/centre — learners do not typically pay a separate public exam fee. (WJEC (regulated by Qualifications Wales))

Wales GCSE Food & Nutrition Exam Content Outline

20%

Nutrition, energy and balanced diet

Food commodity groups; protein, fat and carbohydrate; vitamins and minerals (A, D, E, K, B-group, C; calcium, iron, potassium, magnesium); fibre, water, energy calculations and the Eatwell Guide

15%

Diet, health and dietary needs

Nutritional needs across life stages; anaemia, CVD, coeliac disease, allergies/intolerances and type 2 diabetes; cultural, religious, socio-economic and lifestyle factors affecting food choice

15%

Food safety, hygiene and spoilage

Storage and temperature control (FSA guidance); personal and kitchen hygiene; preservation methods; Campylobacter, Salmonella, E. coli, Staphylococcus, Norovirus and Listeria

15%

Food science and cooking methods

Why we cook food; conduction, convection and radiation; dry, fat-based and water-based methods; functional and chemical properties (gelatinisation, denaturation, emulsification, caramelisation, and more)

15%

Provenance, processing and sustainability

Field to fork — caught, grown and reared foods; food miles, intensive and extensive farming; seasonal produce and food security; primary and secondary processing

20%

Planning, practical skills and evaluation

Food investigation planning and variables; production plans and time management; preparation and cooking techniques; adapting recipes for audience and purpose; evaluation of sensory, nutritional and practical outcomes

How to Pass the Wales GCSE Food & Nutrition Exam

What You Need to Know

Passing score: A*–G overall grade (Wales GCSE scale)
Assessment: Linear, untiered single-award GCSE. Unit 1 digital exam 40% (80 marks, 1h 30m); Unit 2 Food Investigation NEA 20% (40 marks, 8 hours); Unit 3 Food and Nutrition in Action NEA 40% (80 marks, 12 hours). Qual code 3580QS (English) / 3580CS (Welsh). First teaching September 2025; first award pathway from 2027.
Time limit: Unit 1: 1 hour 30 minutes; Unit 2 NEA: 8 hours; Unit 3 NEA: 12 hours
Exam fee: £46.80 centre entry fee for the full single-award Made-for-Wales GCSE (WJEC 2026/27 fees). Paid by the school/centre — learners do not typically pay a separate public exam fee.

Keys to Passing

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

Wales GCSE Food & Nutrition Study Tips from Top Performers

1Learn function, sources, and excess/deficiency effects for each macronutrient and the listed micronutrients, then apply them to a named life stage or condition

2Drill FSA-style safe temperatures: fridge, freezer, danger zone, cooking and reheating — and know use-by versus best-before

3Practise energy and nutrient calculations (kcal/kJ from grams of protein, fat and carbohydrate) as Unit 1 expects calculation skills

4Link food-science terms to recipes: gelatinisation in sauces, denaturation/coagulation in eggs, emulsification in mayonnaise, gluten in bread

5For NEA, practise clear hypotheses, single variables, fair tests, and honest evaluation against sensory and nutritional criteria

6Use official WJEC Guidance for Teaching and Sample Assessment Materials when published — match command words and mark schemes

Frequently Asked Questions

Is Made-for-Wales GCSE Food and Nutrition the same as England GCSE Food Preparation and Nutrition?

No. This is a WJEC qualification regulated by Qualifications Wales for centres in Wales (not available to centres in England). It uses the A*–G grade scale and a three-unit structure with one digital exam and two NEAs. England GCSEs use AQA, Edexcel or OCR boards and the 9–1 scale.

How is the Made-for-Wales GCSE Food and Nutrition assessed?

Unit 1 Principles of Food and Nutrition is a digital examination lasting 1 hour 30 minutes (40%, 80 marks) with objective, quick-response, short and extended answers. Unit 2 Food Investigation is an 8-hour NEA (20%, 40 marks). Unit 3 Food and Nutrition in Action is a 12-hour NEA (40%, 80 marks). The qualification is linear and not tiered.

Does this free practice test match the official exam format?

No. The official Unit 1 exam is not pure multiple-choice, and Units 2 and 3 are practical/investigative NEAs. This bank is an English-language MCQ study adaptation to build topic knowledge, food-safety decisions and food-science reasoning — use it alongside WJEC sample materials, practical practice and NEA briefs.

What is the qualification code?

WJEC lists qual code 3580QS for English-medium entry and 3580CS for Welsh-medium entry for GCSE Food and Nutrition (teaching from 2025).

How much does the exam cost?

WJEC’s 2026/27 centre entry fee for a full single-award Made-for-Wales GCSE (including Food and Nutrition) is £46.80. This is paid by the school or centre. Learners in typical school provision do not pay a separate public candidate fee for entry.

What languages is the qualification available in?

Assessments are available in English and Welsh (Cymraeg), consistent with other Made-for-Wales GCSEs offered by WJEC.

When was first teaching and when are first awards?

First teaching is September 2025 (Wave 1 Made-for-Wales). The Unit 1 examination and full award pathway align with the final year of study, with first award from 2027 according to WJEC’s assessment availability statements.

What topics are covered in Unit 1?

Unit 1 covers food commodity groups; nutrients for a balanced diet; diet and health (life stages and specific needs); cooking food (heat transfer and methods); food spoilage (storage, hygiene, preservation, food poisoning); and from field to fork (origin, environment and processing).

100+ Free Wales GCSE Food & Nutrition Practice Questions

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