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.
閱讀時間 4 分鐘更新於: 2026年6月21日
試卷概覽
卷數
2
總分
200
考試時間
4小時 30分鐘
題型
3
試卷
時間
分數
題數
比重
題型
Paper 1 (Theory)
2小時
100
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—
—
Paper 2 (Practical Test)
2小時 30分鐘
100
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評級
A*ABCDEFGU
計算機規定
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%)
根據歷屆試題與評分準則整理（2023–2025）。
計算機程式
Table mode for roots & turning points
Scientific calculator (e.g. Casio fx-991 series)
用途: Tabulate \(y\) across a range of \(x\) to locate sign changes (roots) and approximate maxima/minima.
使用時機: Solving or sketching a function when you want to find where its graph crosses or turns.
步驟
Enter the function in TABLE mode, set the start, end and step, then read where the sign of \(y\) changes or where it peaks.
考試提示: 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)
用途: Read the mean \(\bar{x}\) and standard deviation directly, and the gradient/intercept (and \(r\)) of a linear regression for bivariate data.
使用時機: Any data-handling, statistics, or required-practical analysis question.
步驟
Enter the data in STAT mode (1-VAR or A+BX), then recall \(\bar{x}\), \(\sigma\) or the regression coefficients.
考試提示: 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)
用途: Keep full-precision intermediate values to avoid rounding errors.
使用時機: Multi-step calculations where premature rounding loses the final accuracy mark.
步驟
Use Ans, STO/RCL or the M+ memory to reuse the unrounded result of each step; round only the final answer.
考試提示: 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)
用途: Use the built-in EQN/SOLVE mode to verify roots of quadratics or simultaneous equations you have already solved by algebra.
使用時機: As a check only, after solving by hand.
步驟
Enter the coefficients in EQN mode (or use SOLVE) and confirm they match your worked solution.
考試提示: Allowed on papers where a calculator is permitted; use a silent scientific calculator with no stored content and show your method.
常見錯誤
1high涉及分數: 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.
如何避免: 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涉及分數: 2Nutritional terms
Writing general disease terms (e.g., 'anemia' or 'diabetes') instead of the exact medical terms required by the syllabus.
如何避免: Use the highly specific terms: 'iron-deficiency anemia' or 'pernicious anemia' and 'type 2 diabetes' to gain full marks.
3medium涉及分數: 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').
如何避免: For every preparation step described, write down its chemical or biological rationale. For example, explain that blanching denatures enzymes, stopping decay.
4high涉及分數: 2Food spoilage and hygiene
Failing to state the exact temperature ranges for domestic cold storage, often confusing refrigeration levels with domestic freezer parameters.
如何避免: 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涉及分數: 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.
如何避免: Ensure you state that the melted fat/syrup mixture must be cooled before adding whisked eggs to prevent premature egg protein coagulation.
6high涉及分數: 2Nutritional terms
Omitting the concept of 'essential amino acids' when defining Low Biological Value (LBV) proteins, describing them simply as 'poor quality'.
如何避免: Define LBV proteins as proteins that lack one or more essential amino acids (or indispensable amino acids) which the human body cannot synthesize.
7medium涉及分數: 3Cooking of food
Attributing the thickening of a roux sauce to the coagulation of flour proteins rather than starch gelatinisation.
如何避免: State that thickening is due to starch granules absorbing water, swelling at 60°C, and bursting to gelatinise at 80°C.
8medium涉及分數: 2Food spoilage and hygiene
Refrigerating baked cakes to keep them fresh, failing to understand that this accelerates drying out.
如何避免: 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涉及分數: 4Cooking of food
Failing to explain the exact heat-transfer mechanisms of radiation, describing it simply as 'heat from a grill'.
如何避免: 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.