Master the art of Cambridge IGCSE Food and Nutrition (0648) with our expert-designed guide. Learn how to secure maximum marks by replacing vague dietary terms with high-density scientific recall, structuring flawless Section C essays, and understanding the precise chemistry behind baking and heat-transfer processes.
読了時間 4 分更新日: 2026年6月21日
試験の概要
試験数
2
満点
200
制限時間
4時間 30分
出題形式
3
試験
時間
配点
問題数
配点比率
出題形式
Paper 1 (Theory)
2時間
100
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Paper 2 (Practical Test)
2時間 30分
100
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評価段階
A*ABCDEFGU
電卓の規定
A silent scientific calculator may be used on papers where calculators are permitted (some papers are non-calculator). It must not be graphical or programmable and must hold no stored information.
AO1: AO1 Knowledge with understanding (40%)
AO2: AO2 Handling information and solving problems (40%)
AO3: AO3 Practical application, planning, and evaluation (20%)
過去問と採点基準にもとづいて作成（2023–2025）。
電卓プログラム
Table mode for roots & turning points
Scientific calculator (e.g. Casio fx-991 series)
目的: Tabulate \(y\) across a range of \(x\) to locate sign changes (roots) and approximate maxima/minima.
使う場面: Solving or sketching a function when you want to find where its graph crosses or turns.
手順
Enter the function in TABLE mode, set the start, end and step, then read where the sign of \(y\) changes or where it peaks.
試験での注意: Allowed on papers where a calculator is permitted; use a silent scientific calculator with no stored content and show your method.
Statistics mode (mean, SD & regression)
Scientific calculator (e.g. Casio fx-991 series)
目的: Read the mean \(\bar{x}\) and standard deviation directly, and the gradient/intercept (and \(r\)) of a linear regression for bivariate data.
使う場面: Any data-handling, statistics, or required-practical analysis question.
手順
Enter the data in STAT mode (1-VAR or A+BX), then recall \(\bar{x}\), \(\sigma\) or the regression coefficients.
試験での注意: Allowed on papers where a calculator is permitted; use a silent scientific calculator with no stored content and show your method.
Carry exact values with Ans & memory
Scientific calculator (e.g. Casio fx-991 series)
目的: Keep full-precision intermediate values to avoid rounding errors.
使う場面: Multi-step calculations where premature rounding loses the final accuracy mark.
手順
Use Ans, STO/RCL or the M+ memory to reuse the unrounded result of each step; round only the final answer.
試験での注意: Allowed on papers where a calculator is permitted; use a silent scientific calculator with no stored content and show your method.
Equation solver — to CHECK your working
Scientific calculator (e.g. Casio fx-991 series)
目的: Use the built-in EQN/SOLVE mode to verify roots of quadratics or simultaneous equations you have already solved by algebra.
使う場面: As a check only, after solving by hand.
手順
Enter the coefficients in EQN mode (or use SOLVE) and confirm they match your worked solution.
試験での注意: Allowed on papers where a calculator is permitted; use a silent scientific calculator with no stored content and show your method.
よくあるミス
1high影響する配点: 3Composition and value of the main foods in the diet
Naming generic food groups (such as 'vegetables', 'fruit', or 'meat') instead of identifying precise, high-density food sources (such as 'broccoli', 'cabbage', 'citrus fruits', or 'liver') when nutrient sources are requested.
回避方法: Always list exact food examples belonging to the commodity groups. Write 'broccoli' or 'spinach' instead of 'vegetables', and 'oranges' or 'kiwi fruit' instead of 'fruit'.
2high影響する配点: 2Nutritional terms
Writing general disease terms (e.g., 'anemia' or 'diabetes') instead of the exact medical terms required by the syllabus.
回避方法: Use the highly specific terms: 'iron-deficiency anemia' or 'pernicious anemia' and 'type 2 diabetes' to gain full marks.
3medium影響する配点: 4Cooking of food
Failing to link a kitchen/cooking guideline (such as 'not overcooking cabbage' or 'blanching vegetables') to its scientific backing (such as 'heat destroys Vitamin C' or 'denaturing food enzymes').
回避方法: For every preparation step described, write down its chemical or biological rationale. For example, explain that blanching denatures enzymes, stopping decay.
4high影響する配点: 2Food spoilage and hygiene
Failing to state the exact temperature ranges for domestic cold storage, often confusing refrigeration levels with domestic freezer parameters.
回避方法: Memorize exact ranges: Refrigerators must be kept between 0°C and 8°C (ideally under 5°C), while domestic freezers must register -18°C or below.
5medium影響する配点: 2Basic proportions and methods of making
Incomplete sequencing of the melting method for cake batters, frequently omitting the cooling step of the melted margarine/fat, sugar, and syrup mixture.
回避方法: Ensure you state that the melted fat/syrup mixture must be cooled before adding whisked eggs to prevent premature egg protein coagulation.
6high影響する配点: 2Nutritional terms
Omitting the concept of 'essential amino acids' when defining Low Biological Value (LBV) proteins, describing them simply as 'poor quality'.
回避方法: Define LBV proteins as proteins that lack one or more essential amino acids (or indispensable amino acids) which the human body cannot synthesize.
7medium影響する配点: 3Cooking of food
Attributing the thickening of a roux sauce to the coagulation of flour proteins rather than starch gelatinisation.
回避方法: State that thickening is due to starch granules absorbing water, swelling at 60°C, and bursting to gelatinise at 80°C.
8medium影響する配点: 2Food spoilage and hygiene
Refrigerating baked cakes to keep them fresh, failing to understand that this accelerates drying out.
回避方法: Explain that refrigeration hastens starch retrogradation (crystallisation of starch), drying out the cake crumb. Cakes should be stored at room temperature in an airtight container.
9medium影響する配点: 4Cooking of food
Failing to explain the exact heat-transfer mechanisms of radiation, describing it simply as 'heat from a grill'.
回避方法: Explain that heat is transferred directly in straight lines by electromagnetic or infrared waves, with no medium required, and is absorbed by the food's surface.