0648 · June 2024
Food and Nutrition
It was encouraging to note that most candidates attempted every question. Reading questions carefully is still an area of improvement for many candidates.
Source: Cambridge International
Cohort performance
Session statistics from official examination reports
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Key examiner messages
Top priorities from the principal examiner before you revise
Candidates should be reminded to read questions carefully so that if a question asks for different food sources they do not name three green vegetables or three dairy foods, or if asked for animal sources of a particular nutrient they do not give plant sources or vice versa.
In future, it is recommended that candidates are taught more on the topic areas of digestion, composition of protein foods, rough puff pastry and additives.
Question difficulty map
How candidates performed on each question in this series
Report
Examiner report
Assessment objectives
Skill and AO weighting from official examiner commentary
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Method marks watchlist
Where working, steps, or method marks were commonly lost
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Recurring mistakes across years
Themes examiners flag in multiple recent sessions for this subject
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Question choice intelligence
Mean scores and popularity for optional questions (HKDSE electives)
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Level exemplars
What candidate scripts at each grade level looked like
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Grade & admission context
How marks relate to grade thresholds and entry standards
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Deep insights
What top candidates did
Techniques and approaches examiners rewarded in this series
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Command word playbook
How to match each command word to the expected response style
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Time traps
Sections where candidates spent disproportionate time relative to marks
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Syllabus traceability
Topics linked to questions and mark weighting in this session
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MCQ trap analytics
Commonly chosen wrong options from examiner commentary
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Topic heatmap across years
Mark concentration by topic and exam year for this subject
Mark intensity
Nutritive value of food
Meal planning and dietary guidelines
Composition and value of the main foods in the diet
Cooking of food
Difficulty trend
How session difficulty has shifted across recent years
Paper comparison
Marks and duration breakdown across papers in this session
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Marks you can still earn
Where valid approaches outside the mark scheme may still gain credit
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Practise what examiners flagged
Target weak topics from this report inside the Revui app
Self-diagnostic checklist
Key actions before you sit this paper — copy and tick off as you revise
- 1Message
Candidates should be reminded to read questions carefully so that if a question asks for different food sources they do not name three green vegetables or three dairy foods, or if asked for animal sources of a particular nutrient they do not give plant sources or vice versa.
- 2Message
In future, it is recommended that candidates are taught more on the topic areas of digestion, composition of protein foods, rough puff pastry and additives.
Teacher briefing pack
One-page session summary for tutors and classroom review
June 2024 2024
Food and Nutrition
Cambridge International General Certificate of Secondary Education 0648 Food and Nutrition June 2024 Principal Examiner Report for Teachers © 2024 FOOD AND NUTRITION Paper 0648/11 Theory Key messages Candidates should be reminded to read questions carefully so that if a question
Candidates should be reminded to read questions carefully so that if a question asks for different food sources they do not name three green vegetables or three dairy foods, or if asked for animal sources of a particular nutrient they do not give plant sources or vice versa.
In future, it is recommended that candidates are taught more on the topic areas of digestion, composition of protein foods, rough puff pastry and additives.
Examiner insights
General comments
- •It was encouraging to note that most candidates attempted every question.
- •Reading questions carefully is still an area of improvement for many candidates.
- •Candidates should be encouraged to plan their answers and read through their responses.
- •Centres should make sure that candidates are fully prepared for the exam by ensuring key subject knowledge is fully understood so that sufficient detail can be provided in responses to questions.
- •Candidates should be able to give key basic facts and support their statements with additional information.