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Micronutrients, Water, and Food Quality · CSEC Food and Nutrition

34 past-paper questions on Micronutrients, Water, and Food Quality, part of Section 2: Nutrition and Health, from every CSEC Food and Nutrition paper on Quelpr.

Practise Micronutrients, Water, and Food Quality
  1. 1(c)(i)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest two nutritional reasons to support the statement: Liver and orange juice, if consumed together, will enrich one's blood.
  2. 4(a)3 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2State three conditions during which extra water is needed by the body.
  3. 4(c)(i)6 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest three ways by which each of calcium and vitamin A may contribute to the good health of the elderly.
  4. 1(a)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Define the term 'food fallacy'.
  5. 1(d)6 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Name a disease or condition that may be affecting EACH member of the Smith family, and identify a nutrient that may be deficient in the diet of that individual.
  6. 4(c)4 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Outline FOUR food preparation practices that can be used to conserve the nutritive value of vegetables.
  7. 4(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Teenage girls need extra iron.
  8. 4(d)(iii)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Convalescents need extra vitamin C.
  9. 1(d)3 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Suggest THREE nutritional guidelines to address Merle's symptoms.
  10. 1(e)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Explain why the statement 'Plantains are good for children who suffer from anemia' is incorrect.
  11. 4(d)(iii)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Identify ONE vitamin present in the suggested infant meal and state ONE function of this vitamin.
  12. 4(a)(i)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Name TWO nutrients obtained from the bran layer of a wheat grain.
  13. 4(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2State TWO food preparation practices done before cooking that can reduce the nutritive value of coloured vegetables.
  14. 1(c)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Outline TWO signs/symptoms that may have led the doctor to diagnose vitamin A deficiency.
  15. 1(c)(ii)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2Suggest ONE food that Ryan can use to correct vitamin A deficiency.
  16. 4(a)(i)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2State ONE function of Iodine.
  17. 4(a)(ii)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2State ONE function of Phosphorus.
  18. 4(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Give ONE benefit of EACH mineral named in (b)(i).
  19. 1(c)(i)1 mark· CSEC Food and Nutrition · May/June 2012 · Paper 2State ONE condition associated with a deficiency of sodium.
  20. 1(c)(ii)1 mark· CSEC Food and Nutrition · May/June 2012 · Paper 2State ONE condition associated with a deficiency of calcium.
  21. 4(a)(i)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Outline TWO functions of water.
  22. 4(b)3 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Name THREE nutrients present in brown rice that make it more nutritious than white rice.
  23. 1(a)3 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2State THREE symptoms or signs of a lack of Vitamin B1 (thiamine) in the diet.
  24. 1(d)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Give ONE reason EACH to justify any TWO of the following statements: 1. Persons should reduce the amount of salt they consume. 2. Iron-rich foods should be taken in conjunction with foods rich in Vitamin C. 3. Eggs…
  25. 4(d)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Discuss ONE factor that affects the nutritive value of corn either after harvesting or during preparation and cooking.
  26. 4(c)4 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Explain TWO effects that a diet deficient in water over a prolonged period can have on the proper functioning of the body.
  27. 1(a)(i)1 mark· CSEC Food and Nutrition · May/June 2015 · Paper 2Name ONE nutrient whose deficiency may cause goitre.
  28. 1(a)(ii)1 mark· CSEC Food and Nutrition · May/June 2015 · Paper 2Name ONE nutrient whose deficiency may cause night blindness.
  29. 1(a)(i)1 mark· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State ONE condition associated with a deficiency of Vitamin C.
  30. 1(a)(ii)1 mark· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State ONE condition associated with a deficiency of Thiamin.
  31. 1(a)(iii)1 mark· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State ONE condition associated with a deficiency of Iron.
  32. 1(a)(iv)1 mark· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State ONE condition associated with a deficiency of Calcium.
  33. 1(b)(iii)1 mark· CSEC Food and Nutrition · May/June 2016 · Paper 2Identify ONE sign or symptom of dietary anaemia.
  34. 4(b)(ii)6 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Suggest, with a reason, the food preparation practices that should be used for dried beans, apple, and lettuce to ensure nutrients are retained.

Related topics in Section 2: Nutrition and Health