β Scotland Health & Food Technology
Scotland Β· SQASyllabus
Health & Food Technology syllabus, dot point by dot point
Every dot point in the Scotland Health & Food Technologysyllabus, with a focused answer for each one. Click any dot point for a worked explainer, past exam questions, and links to related dot points. Written by Claude Opus 4.8, Anthropic's latest AI.
Area 2: Contemporary food issues
Module overview β- What makes people choose the foods they do?The factors that influence consumer food choice - cost and budget, lifestyle and time, culture and religion, allergies and intolerances, ethical and environmental beliefs, advertising and marketing, and availability and shopping habits.10 min answer β
- What must a food label tell the consumer, and who protects consumer rights?Food labelling requirements and the legislation and organisations that protect consumers - mandatory and nutrition labelling, allergen and date marking, claims, and the roles of Food Standards Scotland, Trading Standards, the Advertising Standards Authority and Citizens Advice.10 min answer β
- How has food technology changed what we eat, and what are the benefits and drawbacks?Technological developments in food and their effects on the consumer - food additives, preservation and processing methods (cook-chill, UHT, modified atmosphere packaging), functional and fortified foods, alternative proteins, and genetically modified food.10 min answer β
Area 1: Food, nutrition and health
Module overview β- How does diet cause or prevent disease, and what dietary changes reduce the risk?The relationship between diet and the major diet-related conditions and diseases - obesity, coronary heart disease, type 2 diabetes, dental caries, bowel disorders and bowel cancer, osteoporosis, anaemia and hypertension - including the dietary causes and the dietary changes that reduce the risk.11 min answer β
- What is current dietary advice, and how do dietary needs change across life and for different groups?Current dietary advice (the Scottish Dietary Goals and the Eatwell guidance) and how the dietary needs of individuals change across life stages and for particular groups - pregnancy and lactation, babies, children, teenagers, adults, the elderly, and vegetarians and vegans.11 min answer β
- What are proteins, fats and carbohydrates, and what do they do for health?The functions, food sources and health implications of the macronutrients - protein (including biological value), fats and oils (saturated and unsaturated), and carbohydrates (sugars, starch and non-starch polysaccharide) - and the role of food in supplying energy.10 min answer β
- Why does the body need vitamins, minerals and water, and what happens when it is short of them?The functions, food sources and deficiency or excess effects of the main vitamins (A, B group, C, D, E, folic acid) and minerals (calcium, iron, sodium, phosphorus, fluoride), and the role of water in the diet.10 min answer β
Area 4: Food product development
Module overview β- How is food kept safe to eat, and what makes food-poisoning bacteria grow?Food safety and hygiene in the development and production of food - the causes of contamination, the conditions bacteria need to grow, food poisoning and its prevention, and methods of preservation and temperature control.10 min answer β
- How is a new food product designed, tested and brought to market?The stages of food product development - the brief and market research, concept generation, prototype development, sensory and other testing, evaluation against the brief, and launch - and the research techniques used to gather and analyse consumer information.11 min answer β