The question paper assesses candidates’ ability to integrate and apply skills, knowledge and understanding from across the course. The question paper gives candidates an opportunity to demonstrate the following skills, knowledge and understanding:  analysing the relationship between health, food and nutrition  understanding practical applications of the functional properties of ingredients  understanding a range of contemporary issues influencing food choice  applying understanding of the food product development process The question paper has 60 marks out of a total of 120 marks for the course assessment. 

Practice Questions