Assessment and exam practice.

Try this with Food and Nutrition

1. Check the task format, time limit and permitted materials with your school.
2. Start with one timed section or task and record where you spent the most time.
3. Review errors before attempting another section. Separate missing knowledge from timing problems.

View Food and Nutrition resources on ATARMAXXING ↗

Practice paper focus areas

• Exam 1 — Energy density, essential fats and mineral interactions in a winter menu; A two-day adolescent rowing-camp diet with supplied NRVs and food-group serves; Food access after a regional transport disruption
• Exam 2 — Protein complementarity and carbohydrate quality in a plant-based menu; An older adult household record with realistic preparation constraints; Food security in an isolated island community
• Exam 3 — Folate, vitamin D and interpreting micronutrient source claims; A pregnancy-stage menu using supplied dietary reference values; Drought and unequal household access to available food
• Exam 4 — Water, sodium, potassium and the difference between energy and nutrient density; A hospitality apprentice dietary record across early and late shifts; Emergency food aid and rebuilding local production
• Exam 5 — Iron sources, vitamin interactions and protein functions; A vegetarian university student menu with costed alternatives; Urban housing costs and food-access constraints
• Exam 6 — Fats, lipoproteins and limitations of a one-nutrient food comparison; A family meal plan evaluated across unequal energy needs; Smallholder storage losses and reliable market access
• Exam 7 — Fibre, food handling and diet-related risk mechanisms; A remote-worker diet using two-day intake and activity data; Seasonal employment and instability of household food access
• Exam 8 — BMR, macronutrient energy and meaningful food-label denominators; An adolescent examination-week menu with breakfast omissions; School meal provision and barriers to equitable participation
• Exam 9 — Calcium, vitamin D and distinguishing bone-health mechanisms; An older resident menu using supplied fortified-food composition; Access to culturally acceptable food in a resettlement setting
• Exam 10 — Essential amino acids, legumes and nutrient-density calculations; A rural household dietary record with limited shopping frequency; Flood damage to supply routes and restoration priorities
• Exam 11 — Folate forms, iodine and life-stage physiology; A lactation-stage menu compared with the correct supplied references; Gendered access to resources in a farming community
• Exam 12 — Carbohydrate digestion, fibre mechanisms and appropriate data interpretation; A cycling-tour menu with measured portions and estimated energy needs; Price volatility and the difference between supply and purchasing power
• Exam 13 — Non-nutrients, safe food handling and evidence limits for health claims; A mixed household recipe analysis with sodium and fibre priorities; Food insecurity among temporary accommodation residents
• Exam 14 — Saturated and trans fats, realistic serves and substitutions; An office-worker menu containing frequent purchased lunches; Fishing livelihoods, market access and household dietary diversity
• Exam 15 — Protein quantity, water needs and consequences of nutrient imbalance; An adolescent vegetarian camp menu with shared meals; Agricultural conflict disruption and the limits of short-term relief
• Exam 16 — Energy balance, vitamin functions and misleading marketing comparisons; A rotating-shift household diet with weekend and weekday variation; Extreme heat and stability of food availability
• Exam 17 — Mineral functions, absorption interactions and varied food sources; A budget meal plan using labelled fortified and unfortified products; Rural retail closure and coordinated food-access strategies
• Exam 18 — Fibre, macronutrient proportions and limitations of single-day records; A secondary-school canteen menu analysed against food-selection tools; Nutrition-sensitive aid and the importance of local participation
• Exam 19 — Vitamin D sources, folate handling and physiological requirements; An older active adult diet with uncertain portion reporting; Food utilisation where safe water and sanitation are limited
• Exam 20 — Integrated nutrient mechanisms and critical comparison of processed foods; A community sports-club menu with diverse dietary requirements; Comparing emergency relief with sustained livelihood support