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WJEC Level 3 Food Science and Nutrition Past Papers

Download WJEC Level 3 Applied Certificate/Diploma in Food Science and Nutrition past papers. Unit 1 nutritional needs, Unit 2 food safety. Past exam resources.

Papers Overview Paper Structure Key Info Key Topics Command Words Grade Boundaries Revision Tips Try AI Tutor ✦

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31 of 31 resources — page 1 of 2

Summer 2023

5 files

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Past Paper – Summer 2023

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Past Paper – Summer 2023

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External [Paper size: A4 Font size: 18] – Modified Paper – Summer 2023

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Mark Scheme – Summer 2023

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Mark Scheme – Summer 2023

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Winter 2022

4 files

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Mark Scheme – Winter 2022

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Mark Scheme – Winter 2022

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Past Paper – Winter 2022

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Past Paper – Winter 2022

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Summer 2022

6 files

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External [Paper size: A3 Font size: 36] – Modified Paper – Summer 2022

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Mark Scheme – Summer 2022

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Past Paper – Summer 2022

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Past Paper – Summer 2022

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External [Paper size: A4 Font size: 18] – Modified Paper – Summer 2022

Modified Paper

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Mark Scheme – Summer 2022

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Autumn 2020

4 files

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Past Paper – Autumn 2020

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Past Paper – Autumn 2020

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Mark Scheme – Autumn 2020

Mark Scheme

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Mark Scheme – Autumn 2020

Mark Scheme

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Summer 2019

6 files

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Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Past Paper – Summer 2019

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Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Past Paper – Summer 2019

Past Paper

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📋

Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External [ Paper size: A4 Font size: 18] – Modified Paper – Summer 2019

Modified Paper

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✅

Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External – Mark Scheme – Summer 2019

Mark Scheme

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✅

Level 3 Food Science & Nutrition – Unit 2: Ensuring Food is Safe to Eat – Mark Scheme – Summer 2019

Mark Scheme

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📋

Level 3 Food Science & Nutr. – Unit 1 External: Meeting Nutritional Needs of Specific Groups External [ Paper size: A3 Font size: 36] – Modified Paper – Summer 2019

Modified Paper

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Nutritional Science, Dietary Planning, and Food Safety at Post-16 Level

The WJEC Level 3 Applied Certificate and Diploma in Food Science and Nutrition prepares post-16 learners for careers and higher education in nutrition, dietetics, food technology, and health sciences. The qualification combines externally examined units with internally assessed coursework, developing both theoretical knowledge and practical analytical skills. Unit 1: Meeting Nutritional Needs of Specific Groups is the primary externally examined unit. It assesses candidates' ability to apply nutritional science to the dietary planning needs of distinct population groups — including infants and young children, pregnant and breastfeeding women, older adults, athletes and those with high physical activity levels, and individuals with specific dietary conditions such as Type 2 diabetes, coeliac disease, or cardiovascular disease risk factors. Questions require candidates to evaluate nutrient reference values, interpret dietary assessment data, and critically appraise meal plans against current dietary guidelines including the UK Eatwell Guide. The scientific content covers macronutrients (carbohydrates, proteins, lipids) and their roles in metabolism; micronutrients at risk for specific groups (iron and folate in pregnancy, calcium and vitamin D in older adults, vitamin B12 in vegans); the role of dietary fibre in gut health and disease prevention; glycaemic index and its relevance to blood sugar management; and the physiological changes across the life course that alter nutritional requirements. Unit 2: Ensuring Food is Safe to Eat applies food microbiology and food safety legislation to real-world catering and production contexts. This unit covers the conditions required for bacterial multiplication, the mechanisms of foodborne illness, temperature control throughout the supply chain, allergen management obligations under EU Regulation 1169/2011, and the HACCP (Hazard Analysis Critical Control Point) framework as a legally required food safety management system.

Exam Paper Structure

Unit 1No calculator

Meeting Nutritional Needs of Specific Groups

⏱ Written examination🎯 90 marks📊 40% of Certificate% of grade

Nutritional requirements across the life courseDietary assessment and planningNutrients at risk for specific population groupsDietary guidelines and reference valuesDietary modification for health conditions

Unit 2No calculator

Ensuring Food is Safe to Eat

⏱ Written examination🎯 90 marks📊 40% of Certificate% of grade

Food microbiology and bacterial growth conditionsTemperature control and the cold chainHACCP principles and Critical Control PointsAllergen management and legislationFoodborne illness causes and prevention

Key Information

Exam Board	WJEC
Qualification	Level 3 Applied Certificate and Diploma
Examined Units	Unit 1 (external), Unit 2 (external)
Equivalent Level	Broadly equivalent to AS/A Level
Audience	Post-16 learners in Wales
Progression	University courses in nutrition, dietetics, food technology, nursing, or food science; apprenticeships in food manufacturing or public health nutrition
Total Resources	6

Key Topics in Food Science and Nutrition

Topics you need to know

Dietary Reference Values for specific population groupsMacronutrient and micronutrient functionsHACCP and Critical Control PointsAllergen legislation and managementNutritional assessment and dietary planningFood microbiology and temperature controlDietary modification for health conditions

Exam Command Words

Command word	What the examiner expects
Evaluate	Make a judgement based on nutritional evidence, weighing up strengths and limitations
Analyse	Examine dietary data or food safety scenarios in detail, identifying key issues
Justify	Support a dietary recommendation or food safety decision with scientific reasoning
Suggest	Propose practical dietary modifications or food safety improvements with reasons

Typical Grade Boundaries

Grade	Approximate mark needed
Distinction	70–100%
Merit	55–69%
Pass	40–54%

⚠️ WJEC Level 3 Applied qualifications use a Pass/Merit/Distinction grading scale for each unit and overall. Boundaries vary by session.

Dietary Reference Values, HACCP Application, and Nutrient-Condition Links

Unit 1 exams reward precision when citing dietary reference values. Examiners award marks for specific figures, not approximations — so memorise the key reference values for the groups most commonly tested. Pregnant women require an additional 300 kcal/day in the third trimester; their folate requirement increases to 400 μg/day (ideally supplemented before conception); iron requirements rise to 14.8 mg/day. Older adults (over 65) have increased vitamin D requirements (10 μg/day throughout the year) due to reduced skin synthesis. Athletes involved in endurance training require 1.2–1.7 g of protein per kilogram of body weight per day versus the standard 0.75 g/kg. These specific values distinguish high-grade from mid-grade responses. For question types requiring dietary assessment, practise reading tables of nutrient intake data and comparing values against Dietary Reference Values (DRVs). Identify deficiencies or excesses, explain the physiological consequences for the specific population group, and suggest targeted dietary modifications. The three-step structure — identify, explain, recommend — earns full marks systematically. Unit 2 HACCP application questions typically present a food production scenario and ask candidates to identify Critical Control Points (CCPs). The two most important CCPs in most scenarios are cooking (where the heat kills pathogens) and chilling (where cold temperatures prevent bacterial multiplication below 5°C). The temperature danger zone is 5–63°C. For allergen questions, identify the 14 major allergens declared under Regulation 1169/2011, explain the obligation to declare them on menus and packaging, and describe the consequences of allergen cross-contamination in production settings.

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