2013 Syllabus - Cambridge International Examinations

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3. Syllabus aims and objectives3.3 Notes1 During the Practical Exam, Centres must allow enough space and satisfactory equipment for eachcandidate. Only one or two candidates should work at one stove/cooker of the European type.2 Centres must have the formal approval of CIE for all practical examiners and the practical examinersmust follow an assessment scheme prepared by CIE. The generic content of the mark scheme isin section 5.2. Examiners must record the marks available and the marks awarded on the PracticalExamination Working Marksheet (see section 7.4). The final marks that the examiner awards must reflectthe requirements of the specific tasks given in each exam session.3 The assessment objectives are weighted to show their relative importance. The weightings do not givea precise statement of the number of marks allocated to particular assessment objectives.Cambridge IGCSE Food and Nutrition 0648. Examination in June and November 2013.10
4. Syllabus contentTopic1 An understanding of theterms used in nutritionand nutrition-relatedproblems2 Nutritive value of foods The sources and functions of:3 Digestion andabsorptionAreas of studyDiet, balanced diet, metabolism, malnutrition, under-nutrition, overnutrition,deficiency disease.• proteins (high biological and low biological value), carbohydrates(monosaccharide, disaccharide and polysaccharide),• fats,• vitamins (A, D, C, B group – thiamin, riboflavin, nicotinic acidand B 12),• mineral elements (calcium, phosphorous, iron, sodium chloride,chlorine, iodine, fluorine),• water.Sources and uses of food energy.Sources and functions of dietary fibre.Digestion at each stage of the digestive system:• mouth,• stomach,• duodenum,• ileum.Enzymes as catalyst in the digestive process.Absorption – structure of ileum.4 Dietary guidelines Factors affecting food requirements.Planning and serving of family meals.Meals for all ages and occupations.Special needs of:• pregnant and lactating women,• convalescents,• vegetarians (vegans and lacto-vegetarians).Meals for special occasions, festivals, packed meals, snacks (lightrefreshment), beverages.Use of herbs, spices and garnishes.Attractive presentation of food.Cambridge IGCSE Food and Nutrition 0648. Examination in June and November 2013.11
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2013 Syllabus - Cambridge International Examinations

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