0648 · Cambridge IGCSE
0648/22
(Practical Test)
Food and Nutrition · June 2025 · Variant 2
Relative difficulty
Analysis source: Cambridge Assessment International Education
Analysis aligned to the official syllabus and assessment design.
3.0 / 5
200
360 min
Nutritive Value and Dietary Physiology
Cohort performance
Session statistics from official examination reports
Total marks
200
Duration
360 min
Session difficulty
3.0 / 5
Key examiner messages
Top priorities from the principal examiner before you revise
High-scoring candidates secured easy marks on straightforward recall questions in Section A, such as listing HBV protein sources and the functions of Calcium.
However, significant marks were lost in the explanation of the sodium-potassium balance in relation to hypertension, where candidates often failed to outline the physiological mechanism of water retention and blood volume.
In Section B, the step-by-step description of the melting method for gingerbread required precise technical terms (e.g., 'sieving', 'making a well', and 'dissolving fat and sugar without boiling').
Many lost marks by writing generalized baking instructions rather than the specific melting procedure.
Question difficulty map
How candidates performed on each question in this series
No data available in official reports
Assessment objectives
Skill and AO weighting from official examiner commentary
Skill weighting
Shows the skill mix this paper tested most heavily.
Nutritional Physical
Weight: 6100%Practical
Weight: 467%Dietary &
Weight: 350%Kitchen
Weight: 233%Managemen
Weight: 117%
Method marks watchlist
Where working, steps, or method marks were commonly lost
No data available in official reports
Recurring mistakes across years
Themes examiners flag in multiple recent sessions for this subject
No data available in official reports
Question choice intelligence
Mean scores and popularity for optional questions (HKDSE electives)
No data available in official reports
Level exemplars
What candidate scripts at each grade level looked like
No data available in official reports
Grade & admission context
How marks relate to grade thresholds and entry standards
Report type
Cambridge Principal Examiner Report — component performance and international standards
Level A*
Approx. 77% of maximum mark
Level A
Approx. 68% of maximum mark
Level B
Approx. 59% of maximum mark
Level C
Approx. 51% of maximum mark
Level D
Approx. 44% of maximum mark
Level E
Approx. 37% of maximum mark
Deep insights
What top candidates did
Techniques and approaches examiners rewarded in this series
No data available in official reports
Command word playbook
How to match each command word to the expected response style
Match the expected response style for “Name” questions.
Give reasons and link mechanism to outcome; each point needs a because/so chain.
State features in sequence or list observable properties — do not explain causes unless asked.
Present multiple perspectives with evidence; balance breadth and depth.
Name or point to the specific feature asked for — avoid extra explanation.
Time traps
Sections where candidates spent disproportionate time relative to marks
Min per mark: 1.3
Min per mark: 1.1
Syllabus traceability
Topics linked to questions and mark weighting in this session
Nutritive value of food
36 marks this session
Meal planning and dietary guidelines
15 marks this session
Composition and value of the main foods in the diet
12 marks this session
MCQ trap analytics
Commonly chosen wrong options from examiner commentary
No data available in official reports
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
Paper comparison
Marks and duration breakdown across papers in this session
Paper 1 Theory (0648/12):
Paper 2 Practical (0648/02):
Marks you can still earn
Where valid approaches outside the mark scheme may still gain credit
No data available in official reports
Practise what examiners flagged
Target weak topics from this report inside the Revui app
Nutritive value of food
36 marks this session
Practise in RevuiMeal planning and dietary guidelines
15 marks this session
Practise in RevuiComposition and value of the main foods in the diet
12 marks this session
Practise in RevuiSelf-diagnostic checklist
Key actions before you sit this paper — copy and tick off as you revise
- 1Message
High-scoring candidates secured easy marks on straightforward recall questions in Section A, such as listing HBV protein sources and the functions of Calcium.
- 2Message
However, significant marks were lost in the explanation of the sodium-potassium balance in relation to hypertension, where candidates often failed to outline the physiological mechanism of water retention and blood volume.
- 3Message
In Section B, the step-by-step description of the melting method for gingerbread required precise technical terms (e.g., 'sieving', 'making a well', and 'dissolving fat and sugar without boiling').
- 4Message
Many lost marks by writing generalized baking instructions rather than the specific melting procedure.
Teacher briefing pack
One-page session summary for tutors and classroom review
June 2025 2025
Food and Nutrition
High-scoring candidates secured easy marks on straightforward recall questions in Section A, such as listing HBV protein sources and the functions of Calcium. However, significant marks were lost in the explanation of the sodium-potassium balance in relation to hypertension, wher
High-scoring candidates secured easy marks on straightforward recall questions in Section A, such as listing HBV protein sources and the functions of Calcium.
However, significant marks were lost in the explanation of the sodium-potassium balance in relation to hypertension, where candidates often failed to outline the physiological mechanism of water retention and blood volume.
In Section B, the step-by-step description of the melting method for gingerbread required precise technical terms (e.g., 'sieving', 'making a well', and 'dissolving fat and sugar without boiling').
- Total marks
- 200
- Duration
- 360 min
- Session difficulty
- 3.0 / 5
Session analysis
High-scoring candidates secured easy marks on straightforward recall questions in Section A, such as listing HBV protein sources and the functions of Calcium. However, significant marks were lost in the explanation of the sodium-potassium balance in relation to hypertension, where candidates often failed to outline the physiological mechanism of water retention and blood volume. In Section B, the step-by-step description of the melting method for gingerbread required precise technical terms (e.g., 'sieving', 'making a well', and 'dissolving fat and sugar without boiling'). Many lost marks by writing generalized baking instructions rather than the specific melting procedure.
Updated Jun 13, 2026
Paper breakdown
Paper 1 Theory (0648/12):
Paper 2 Practical (0648/02):
Top chapters
Exam structure insights
Marks by chapter
See where the marks were concentrated so revision time goes to the highest-value topics.
Mark accessibility
Estimate which marks were basic, mid-level, or high-difficulty.
81% within easy or medium reach
Command word frequency
Spot common command words so answers match the expected response style.
Question type mix
Compare the mark share of each paper section and question type.
Structured/Medium Answer
61·12·61%
Short Answer
24·14·24%
Essay
15·1·15%
Study ROI
Bigger bubbles recur more often; higher bubbles carry more marks, helping you rank revision priorities.
Difficulty trend
Compare difficulty across recent years.
Time vs marks
Compare marks with suggested time allocation to plan exam pacing.
Section A
0.89 m/minSection C
0.75 m/minTotal marks
55
Total time
65 min
Avg pace
0.85
Next-year prediction
Topics worth watching next year, with the reason shown directly below each bar.
Coronary Heart Disease (CHD) and Lipids
85%85%
Food preservation principles (physical processes)
80%80%
Kitchen Safety and First Aid
75%75%
Examiner notes & key calculations
- Vague Food Sources: When asked for sources of specific nutrients (like Vitamin B12 or Beta-carotene), writing broad categories such as 'meat' or 'vegetables' frequently scored zero. Candidates must name specific, high-yield sources like 'spinach', 'eggs', or 'quinoa'.
- Confusing Lactose Intolerance with Milk Allergy: A recurring issue in Q9(e) was candidates explaining lactose intolerance as an immune/protein reaction instead of an enzyme deficiency (lactase) leading to the inability to digest milk sugar (lactose).
- Section C Lack of Justification: Many essay responses on pregnancy diets listed appropriate foods but failed to link them to the specific physiological needs of the fetus (e.g., folate for neural tube development).
Exam tips
Paper format
- Duration
- 2h 30min
- Total marks
- 100
Analysis is paraphrased for study purposes. Always verify against the official examiner report and mark scheme.