2 marksMicronutrients, Water, and Food Quality

CSEC Food and Nutrition · May/June 2013 · Paper 2 · Question 4(d)

Discuss ONE factor that affects the nutritive value of corn either after harvesting or during preparation and cooking.

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Other parts of this question

4(a)Classify carbohydrates into three MAIN groups.[3 marks]
4(b)Give ONE function of carbohydrates.[1 mark]
4(c)Complete the table by listing a specific carbohydrate present in sweet corn (i) and milk (ii).[2 marks]
4(e)(i)Suggest a suitable breakfast for your pregnant neighbour.[4 marks]
4(e)(ii)Suggest FOUR guidelines for developing positive eating habits for preschool children in the community.[4 marks]

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