Nutrition & Health Exam Practice

Try three original, scenario-based practice questions for Nutrition & Health. Draft your answers, reveal the example points, then choose a self-mark for each question.

Practice resource: These are original questions written for revision, not WJEC questions or an official mark scheme. Your answers and self-mark are not submitted or saved by this page.

Question 1 · 4 marks · Nutrient functions

Scenario: A learner plans a lunch with wholemeal bread, chicken, salad and yoghurt.

Explain how two nutrients in this meal support the body. [4 marks]

Reveal example points to compare your answer
  • Carbohydrate in the bread provides energy.
  • Protein in the chicken supports growth and repair of body tissues.
  • Other suitable points could explain fibre from wholemeal bread or vitamins and minerals from salad and yoghurt.

Name two nutrients and accurately link each one to a function. These are example points, not a fixed mark scheme.

Question 2 · 4 marks · A balanced menu

Scenario: A school café wants to add a lunch option for teenagers who need a filling meal during a busy school day.

Suggest two changes that could help make the meal nutritious and suitable for this customer group. [4 marks]

Reveal example points to compare your answer
  • Include a source of starchy carbohydrate for energy, such as bread, rice or potatoes.
  • Include a protein source and vegetables or fruit to increase variety and provide other nutrients.
  • Choose suitable portions and consider the learners’ preferences and dietary needs.

Make practical menu suggestions and explain how they meet needs. These are example points, not a fixed mark scheme.

Question 3 · 6 marks · Adapting a meal

Scenario: A restaurant is adapting a popular pasta dish for a customer who follows a vegetarian diet and wants a balanced meal.

Evaluate changes the restaurant could make to the dish while keeping it appealing and nutritious. [6 marks]

Reveal example points to compare your answer
  • Replace meat with a suitable vegetarian protein source such as beans, lentils, eggs or cheese, depending on the customer’s needs.
  • Include vegetables to add colour, texture and a range of nutrients.
  • Choose a suitable portion of pasta to provide carbohydrate for energy.
  • Check the ingredients and preparation method meet the customer’s stated requirements.

Apply ideas to the dish, consider nutrition and appeal, and justify the best combination. These are example points, not a fixed mark scheme.

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