2025 OCR GCSE Food Preparation and Nutrition
J309/01 Food preparation and nutrition
Complete Question paper with Marking Scheme Combined
Tuesday 17 June 2025 – Afternoon
GCSE (9–1) Food Preparation and Nutrition
J309/01 Food preparation and nutrition
Time allowed: 1 hour 30 minutes
No extra materials are needed.
Please write clearly in black ink. Do not write in the barcodes.
Centre number Candidate number
First name(s)
Last name
INSTRUCTIONS
• Use black ink.
• Write your answer to each question in the space provided. If you need extra space use
the lined page at the end of this booklet. The question numbers must be clearly shown.
• Answer all the questions.
INFORMATION
• The total mark for this paper is 100.
• The marks for each question are shown in brackets [ ].
• Quality of extended response will be assessed in questions marked with an asterisk (*).
• This document has 16 pages.
ADVICE
• Read each question carefully before you start your answer.
© OCR 2025 [601/8379/2]
OCR is an exempt Charity
DC (WW/JG) 353883/3
Turn over
, 2
1 The Eatwell Guide and the 8 tips for healthy eating outline the government’s recommendations
for healthy eating.
(a) State the recommended number of glasses of fluid you should drink each day.
................................................................................................................................................... [1]
(b) Water is one of the recommended fluids that you can drink.
(i) Identify one other recommended fluid that you can drink.
................................................................................................................................................... [1]
(ii) State two functions of water in the body.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
[2]
(c)
(i) State two recommendations given for eating fruit and vegetables.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(ii) Vegetables are classified into different groups.
Identify one vegetable for each of these groups.
Root ..................................................................................................................................................
Flower ..............................................................................................................................................
Seeds or pods ..................................................................................................................................
[3]
(iii) Fruits and vegetables are good sources of fibre.
Identify one other good source of fibre.
................................................................................................................................................... [1]
© OCR
2025
, 3
(d) Describe the government guidelines for eating fish.
..........................................................................................................................................................
..........................................................................................................................................................
................................................................................................................................................... [2]
(e) Explain why government guidelines recommend that fats and oils are eaten in small amounts.
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
................................................................................................................................................... [2]
Turn over for the next question
© OCR Turn over
2025
, 4
2 Vitamins are fat soluble or water soluble.
(a) Identify two fat-soluble vitamins.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
[2]
(b) Identify one disease caused by a lack of each of these water-soluble vitamins in the diet.
Vitamin B1 ........................................................................................................................................
Vitamin C ..........................................................................................................................................
[2]
(c) State the other name for vitamin C.
................................................................................................................................................... [1]
(d) Some foods are fortified.
State three advantages of fortification.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
3 .......................................................................................................................................................
..........................................................................................................................................................
[3]
(e) Textured Vegetable Protein (TVP®) is fortified.
State three other reasons why people choose to eat TVP®.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
3 .......................................................................................................................................................
..........................................................................................................................................................
[3]
© OCR
2025
J309/01 Food preparation and nutrition
Complete Question paper with Marking Scheme Combined
Tuesday 17 June 2025 – Afternoon
GCSE (9–1) Food Preparation and Nutrition
J309/01 Food preparation and nutrition
Time allowed: 1 hour 30 minutes
No extra materials are needed.
Please write clearly in black ink. Do not write in the barcodes.
Centre number Candidate number
First name(s)
Last name
INSTRUCTIONS
• Use black ink.
• Write your answer to each question in the space provided. If you need extra space use
the lined page at the end of this booklet. The question numbers must be clearly shown.
• Answer all the questions.
INFORMATION
• The total mark for this paper is 100.
• The marks for each question are shown in brackets [ ].
• Quality of extended response will be assessed in questions marked with an asterisk (*).
• This document has 16 pages.
ADVICE
• Read each question carefully before you start your answer.
© OCR 2025 [601/8379/2]
OCR is an exempt Charity
DC (WW/JG) 353883/3
Turn over
, 2
1 The Eatwell Guide and the 8 tips for healthy eating outline the government’s recommendations
for healthy eating.
(a) State the recommended number of glasses of fluid you should drink each day.
................................................................................................................................................... [1]
(b) Water is one of the recommended fluids that you can drink.
(i) Identify one other recommended fluid that you can drink.
................................................................................................................................................... [1]
(ii) State two functions of water in the body.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
[2]
(c)
(i) State two recommendations given for eating fruit and vegetables.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
[2]
(ii) Vegetables are classified into different groups.
Identify one vegetable for each of these groups.
Root ..................................................................................................................................................
Flower ..............................................................................................................................................
Seeds or pods ..................................................................................................................................
[3]
(iii) Fruits and vegetables are good sources of fibre.
Identify one other good source of fibre.
................................................................................................................................................... [1]
© OCR
2025
, 3
(d) Describe the government guidelines for eating fish.
..........................................................................................................................................................
..........................................................................................................................................................
................................................................................................................................................... [2]
(e) Explain why government guidelines recommend that fats and oils are eaten in small amounts.
..........................................................................................................................................................
..........................................................................................................................................................
..........................................................................................................................................................
................................................................................................................................................... [2]
Turn over for the next question
© OCR Turn over
2025
, 4
2 Vitamins are fat soluble or water soluble.
(a) Identify two fat-soluble vitamins.
1 .......................................................................................................................................................
2 .......................................................................................................................................................
[2]
(b) Identify one disease caused by a lack of each of these water-soluble vitamins in the diet.
Vitamin B1 ........................................................................................................................................
Vitamin C ..........................................................................................................................................
[2]
(c) State the other name for vitamin C.
................................................................................................................................................... [1]
(d) Some foods are fortified.
State three advantages of fortification.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
3 .......................................................................................................................................................
..........................................................................................................................................................
[3]
(e) Textured Vegetable Protein (TVP®) is fortified.
State three other reasons why people choose to eat TVP®.
1 .......................................................................................................................................................
..........................................................................................................................................................
2 .......................................................................................................................................................
..........................................................................................................................................................
3 .......................................................................................................................................................
..........................................................................................................................................................
[3]
© OCR
2025
