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Health & Food TechnologyQ&A by dot point
A short Q&A bank for every Scotland Health & Food Technology syllabus dot point. Each question and answer is drawn directly from our worked dot-point page, so you can scan key concepts before opening the long-form answer.
Area 3: Contemporary Food Issues
- The laws that protect food consumers and the organisations that uphold consumer interests, including Food Standards Scotland, trading standards, environmental health and consumer advice bodies.2Q&A pairs
- An overview of the course assessment: the question paper and the assignment, what each is worth, and the skills they test, including how to approach the assignment.3Q&A pairs
- The factors that affect consumer food choice, including cost and budget, availability, lifestyle and time, likes and dislikes, health, religion and culture, and advertising.2Q&A pairs
- The information that must by law appear on a food label, including the name, ingredients, allergens, weight, dates, storage and cooking instructions and nutritional information, and how labelling helps consumers choose.2Q&A pairs
- Technological developments in food, including functional foods, fortification, food additives, genetically modified foods, novel foods and modern packaging, and their benefits and drawbacks for the consumer.2Q&A pairs
Area 1: Food for Health
- The function and dietary sources of carbohydrate, including starch, sugars and dietary fibre (NSP), and the effects on health of eating too much sugar or too little fibre.2Q&A pairs
- Current Scottish and UK dietary advice, including the Scottish Dietary Goals and the Eatwell Guide, and how to adapt food choices to meet that advice.2Q&A pairs
- The diet-related conditions linked to poor food choices, including coronary heart disease, obesity, type 2 diabetes, dental caries, osteoporosis, anaemia, high blood pressure and bowel disorders, and the dietary changes that reduce their risk.2Q&A pairs
- How dietary needs change at different stages of life, including babies and children, teenagers, adults, pregnant women and older adults, and how to adapt meals to meet them.2Q&A pairs
- The function and dietary sources of fat, the difference between saturated and unsaturated fats, the role of cholesterol, and the effects on health of eating too much fat.2Q&A pairs
- The function, dietary sources and effects of deficiency or excess of the minerals calcium, iron, sodium and phosphorus, and the function of water in the body.2Q&A pairs
- The function and dietary sources of protein, the difference between proteins of high and low biological value, and the effects on health of eating too much or too little protein.2Q&A pairs
- The function, dietary sources and effects of deficiency of the fat-soluble vitamins A and D and the water-soluble vitamins (the B group and vitamin C).2Q&A pairs
Area 2: Food Product Development
- The factors that influence the development of new food products, including consumer demand and lifestyle, healthy eating and nutrition, cost, technology, and environmental and sustainability concerns.2Q&A pairs
- The functions of food packaging, including protecting and preserving food, carrying information, attracting consumers and making food easy to transport, and the environmental issues raised by packaging.2Q&A pairs
- The functional properties of ingredients in food, including aeration, binding, bulking, coating, dextrinisation, emulsification, gelatinisation, shortening and thickening, and how they are used when developing food products.2Q&A pairs
- Sensory testing of food products, including the senses used, the main types of test (preference, discrimination and ranking or rating), and how testing is carried out fairly to give reliable results.2Q&A pairs
- The stages of developing a new food product, from identifying a need and writing a specification through generating and developing ideas, prototyping, testing and evaluating, to the final product and launch.2Q&A pairs