← Health & Food Technology syllabus

ScotlandHealth & Food Technology

Area 2: Contemporary food issues

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

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.
An SQA Higher Health and Food Technology answer on the factors that influence consumer food choice, covering cost, lifestyle, culture and religion, allergies and intolerances, ethical and environmental beliefs, advertising and availability.
10 min answer →

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.
An SQA Higher Health and Food Technology answer on food labelling and consumer protection, covering mandatory and nutrition labelling, allergen and date marking, claims, and the roles of Food Standards Scotland, Trading Standards, the ASA and Citizens Advice.
10 min answer →

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.
An SQA Higher Health and Food Technology answer on technological developments in food, covering additives, preservation and processing (cook-chill, UHT, modified atmosphere packaging), functional and fortified foods, alternative proteins and GM food.
10 min answer →