← Health & Food Technology syllabus

ScotlandHealth & Food Technology

Area 1: The relationship between food and health

3 dot points across 3 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

How does diet contribute to the development and prevention of diet-related conditions?

Diet-related conditions: the relationship between diet and coronary heart disease, obesity, type 2 diabetes, some cancers, dental caries, iron-deficiency anaemia, osteoporosis, hypertension and bowel disorders; the dietary changes that reduce risk and the dietary management of each condition.
An SQA Advanced Higher Health and Food Technology answer on diet-related conditions, covering how diet relates to coronary heart disease, obesity, type 2 diabetes, some cancers, dental caries, iron-deficiency anaemia, osteoporosis, hypertension and bowel disorders, and the dietary changes that reduce risk or manage each condition.
12 min answer →

How are recommended intakes set, and how do dietary needs change across life and circumstance?

Dietary reference values and changing needs: dietary reference values (RNI, EAR, LRNI and safe intake); how nutritional needs change across the life stages; the dietary needs of specific groups, including pregnancy, infancy, adolescence, older adults, athletes, and those with allergies, intolerances or medical conditions.
An SQA Advanced Higher Health and Food Technology answer on dietary reference values and changing needs, covering RNI, EAR, LRNI and safe intake, how requirements change across the life stages, and the specific needs of pregnant women, infants, adolescents, older adults, athletes and people with allergies, intolerances or medical conditions.
12 min answer →

How do nutrients meet the body's needs, and how is energy balance maintained?

Nutrient functions and energy balance: the functions and sources of proteins, fats, carbohydrates, vitamins, minerals, fibre and water; energy balance, basal metabolic rate, physical activity level and total energy expenditure; the consequences of positive and negative energy balance.
An SQA Advanced Higher Health and Food Technology answer on nutrient functions and energy balance, covering the roles and sources of the macronutrients and micronutrients, fibre and water, how basal metabolic rate and physical activity level combine into total energy expenditure, and the consequences of positive and negative energy balance.
12 min answer →