Cambridge IGCSE™

* 9 0 8 7 3 2 3 0 9 7 *

FOOD & NUTRITION 0648/11

Paper 1 Theory May/June 2022

2 hours

You must answer on the question paper.

No additional materials are needed.

INSTRUCTIONS
● Section A: answer all questions.
● Section B: answer all questions.
● Section C: answer one question.
● Use a black or dark blue pen. You may use an HB pencil for any diagrams or graphs.
● Write your name, centre number and candidate number in the boxes at the top of the page.
● Write your answer to each question in the space provided.
● Do not use an erasable pen or correction fluid.
● Do not write on any bar codes.

INFORMATION
● The total mark for this paper is 100.
● The number of marks for each question or part question is shown in brackets [ ].

This document has 12 pages.

DC (LK) 307798
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Section A

Answer all questions.

You are advised to spend no longer than 45 minutes on Section A.

1 Name the term used to describe a diet that contains all nutrients in the correct proportion.

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2 B-group vitamins are important for good health.

(a) Name three different plant sources of vitamin B1 (thiamin).

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[3]

(b) A deficiency of vitamin B3 (nicotinic acid) can lead to pellagra.

Identify one symptom of pellagra.

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(c) State two functions of vitamin B12 (cobalamin) in the body.

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2 ................................................................................................................................................
[2]

[Total: 6]

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3 Fats are used to provide the body with a source of energy.

(a) Give one example of how the body uses each of the following types of energy:

(i) mechanical energy

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(ii) chemical energy

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(iii) electrical energy.

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(b) State four health reasons to reduce the intake of saturated fat.

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[4]

(c) Suggest five ways that the intake of saturated fat could be reduced in meals.

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(d) (i) Name the part of the digestive system where fats are digested.

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(ii) Name the end-products of fat digestion.

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[2]

[Total: 15]

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4 Cheese contains calcium.

(a) Name one disease in children caused by a deficiency of calcium.

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(b) Name one disease in adults caused by a deficiency of calcium.

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(c) State why someone with high blood pressure should reduce the amount of cheese in their
diet.

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[Total: 3]

5 Eggs are a high-risk food.

(a) State three reasons why eggs are a high-risk food.

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[3]

(b) Name four other different high-risk foods.

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[4]

[Total: 7]

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6 Identify and explain eight nutritional requirements for a 25-year-old female athlete.

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[8]

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Section B

Answer all questions.

7 A recipe for a pizza base uses the following ingredients:

strong plain white flour

salt
sugar
yeast
hand-hot water
oil

(a) State three reasons why using strong plain flour is important when making the pizza base.

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2 ................................................................................................................................................

3 ................................................................................................................................................
[3]

(b) To increase the non-starch polysaccharide (NSP) / dietary fibre content of the pizza base
wholemeal flour could be used.

Name three different ingredients which could be added to the pizza base to increase NSP.

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2 ................................................................................................................................................

3 ................................................................................................................................................
[3]

(c) State two functions of the salt in the pizza base recipe.

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2 ................................................................................................................................................
[2]

(d) Name the gas produced by the yeast.

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(e) Suggest five reasons why the baked pizza base may not have risen.

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[5]

[Total: 14]

8 Describe first-aid treatment for a scald to the hand.

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9 A slow cooker is a useful piece of kitchen equipment for cooking tough cuts of beef.

(a) State five other advantages of using a slow cooker.

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[5]

(b) State five reasons why some cuts of beef may be tough.

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[5]

(c) Describe four changes which take place when a tough cut of beef is cooked in a slow cooker.

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[4]

(d) State why a recipe for a vegetable casserole advises dried kidney beans should not be used
in a slow cooker.

............................................................................................................................................. [1]

(e) State three steps to follow to make dried kidney beans safe to use in the vegetable casserole.

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[3]

[Total: 18]

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10 The following ingredients can be used to make a thin (pouring) batter:

100 g plain flour

½ tsp salt
250 ml milk
1 egg

(a) Describe how to make the batter mixture.

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(b) Explain what happens to the batter mixture when it is being cooked.

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(c) Name two dishes that can be made from the thin batter.

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2 ................................................................................................................................................
[2]

[Total: 10]

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Section C

Answer either Question 11 or 12.

11 It is important that protein is included in the diet of a two-year-old child.

• Discuss the importance of high biological value (HBV) protein in the diet of a two-year-old
child.
• Describe the possible consequences to their health if protein intake is too low.
• Discuss ways to ensure that HBV foods are safe for a two-year-old child to eat.
[15]

OR

12 It is important to plan meals that suit the nutritional needs of individuals.

Discuss aspects, other than nutrition, that should be considered when planning and cooking family
meals. [15]

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Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every
reasonable effort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the
publisher will be pleased to make amends at the earliest possible opportunity.

To avoid the issue of disclosure of answer-related information to candidates, all copyright acknowledgements are reproduced online in the Cambridge
Assessment International Education Copyright Acknowledgements Booklet. This is produced for each series of examinations and is freely available to download
at www.cambridgeinternational.org after the live examination series.

Cambridge Assessment International Education is part of Cambridge Assessment. Cambridge Assessment is the brand name of the University of Cambridge
Local Examinations Syndicate (UCLES), which is a department of the University of Cambridge.

© UCLES 2022 0648/11/M/J/22