← Health & Food Technology syllabus

ScotlandHealth & Food Technology

Area 1: Food for Health

8 dot points across 8 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

What are the different types of carbohydrate, what do they do, and why does the type we eat matter 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.
An SQA National 5 Health and Food Technology answer on carbohydrate, covering the functions and sources of starch, sugars and dietary fibre (NSP), and the health effects of eating too much sugar or too little fibre.
9 min answer →

What is the current dietary advice in Scotland, and how can a meal be changed to follow it?

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.
An SQA National 5 Health and Food Technology answer on current dietary advice, covering the Scottish Dietary Goals and the Eatwell Guide and how to adapt food choices and meals to meet them.
9 min answer →

Which health conditions are linked to diet, what causes them, and how can diet help prevent them?

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.
An SQA National 5 Health and Food Technology answer on diet-related conditions, covering coronary heart disease, obesity, type 2 diabetes, dental caries, osteoporosis, anaemia, high blood pressure and bowel disorders, with the dietary changes that reduce risk.
10 min answer →

How do a person's dietary needs change at different stages of life, and why?

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.
An SQA National 5 Health and Food Technology answer on how dietary needs change across life stages, covering babies and children, teenagers, adults, pregnancy and older adults, and how meals can be adapted to meet them.
10 min answer →

What do fats and oils do in the body, what is the difference between saturated and unsaturated fat, and why does eating too much matter?

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.
An SQA National 5 Health and Food Technology answer on fats and oils, covering their functions and sources, the difference between saturated and unsaturated fat, the role of cholesterol, and the health effects of eating too much fat.
9 min answer →

Which minerals does the body need, what do they do, and why is water just as important?

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.
An SQA National 5 Health and Food Technology answer on minerals and water, covering the function, sources and deficiency or excess effects of calcium, iron, sodium and phosphorus, and the function of water in the body.
9 min answer →

What does protein do in the body, where do we get it, and what happens if we eat too much or too little?

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.
An SQA National 5 Health and Food Technology answer on protein, covering its functions in the body, dietary sources, the difference between high and low biological value protein, and the effects on health of too much or too little protein.
9 min answer →

Which vitamins do we need, what does each one do, where do we get them, and what happens if we go short?

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).
An SQA National 5 Health and Food Technology answer on vitamins, covering the function, dietary sources and deficiency effects of the fat-soluble vitamins A and D and the water-soluble vitamins of the B group and vitamin C.
10 min answer →