Grade 12 · CAPS

Grade 12 Food and nutrition

Consumer Studies practice questions and a worked example

Grade 12 Consumer Studies questions on food and nutrition come from the final NSC exam. The questions here ask you to explain diet-related diseases such as hypertension, coronary heart disease and anaemia, judge meal plans and menus, explain food allergies and intolerances, food-borne diseases, food additives and labels, and discuss food security and genetically modified, organic and irradiated foods. They come from the Department of Basic Education’s Grade 12 Consumer Studies NSC papers for November 2022, November 2023 and November 2025, each with the answer from the marking guideline.

Worked example

SECTION B: LONG QUESTIONS QUESTION 3: FOOD AND NUTRITION 3.1 Give THREE examples of foods that can be irradiated.

Answer & explanation

• Herbs • Spices • Fruits • Vegetables/ potatoes • Meat • Poultry • Fish • Honey • Cereals • Legumes (Any 3)
Irradiation is a process used to preserve food and eliminate bacteria. Here are three examples of foods that can be irradiated: 1. **Herbs**: Irradiation helps to maintain freshness and extend shelf life by reducing microbial load. 2. **Spices**: It is commonly used to sterilize spices, ensuring they are safe for consumption. 3. **Fruits**: This process can delay ripening and prevent spoilage, making fruits last longer. You can choose any three from the list provided, as all are correct examples of foods that can be irradiated.

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Food and nutrition

Question 1 of 3

SECTION A: SHORT QUESTIONS QUESTION 1 1.1.6 Dark green leafy vegetables is a good source of … to prevent anaemia.
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More practice questions

Explore additional Grade 12 Food and nutrition questions.

  • 2
    SECTION A: SHORT QUESTIONS QUESTION 1 1.1.9 E-coli can be transmitted as a result of …
  • 3
    SECTION A: SHORT QUESTIONS QUESTION 1 1.1.10 … foods have the smallest negative effect on the natural environment.
  • 4
    SECTION A: SHORT QUESTIONS QUESTION 1 Choose a food additive from the list below that matches the reason for the addition of food additives. antioxidants; bleaches; chemical preservatives; colourants; flavourants; nutrients; stabilisers 1.4.1 Prevents rancidity in fatty foods such as margarine
  • 5
    SECTION A: SHORT QUESTIONS QUESTION 1 Choose a food additive from the list below that matches the reason for the addition of food additives. antioxidants; bleaches; chemical preservatives; colourants; flavourants; nutrients; stabilisers 1.4.2 Slows down spoilage caused by micro-organisms

Common mistakes

  • Repeating a fact the question already gives. In one marking guideline the word “cheap” earns no mark because it is already in the statement.
  • Mixing up HDL and LDL. The marking guideline describes HDL as the good cholesterol that carries excess cholesterol to the liver, and LDL as the cholesterol that builds up in the artery walls.
  • Describing lactose intolerance as an allergy. The marking guideline gives the cause as the body making too little or no lactase to break down lactose; an allergy is a reaction of the immune system.

More Grade 12 Consumer Studies topics

Aligned to CAPS Grade 12 Consumer Studies — Food and nutrition. Curriculum source: CAPS for the FET Phase, Department of Basic Education.

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