VCE Vault

VCE Food Studies past exams 2023–2025

Every question from the last three VCE Food Studies exams, matched to the lesson that teaches it, with class averages from the examiners' reports and worked solutions. VCE Food Studies (Year 12) lessons.

2025 Exam

  • MC 1 (1 mark, class average 81%): The most likely reason children ask for lollies and chocolate at the supermarket. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • MC 2 (1 mark): A psychological response to following a restrictive diet. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • MC 3 (1 mark, class average 78%): An example of place-based food literacy that improves food security. Lesson: Food Security, Ethics and Equity
  • MC 4 (1 mark, class average 77%): Which statement is a general level health claim under the food standards. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • MC 5 (1 mark, class average 68%): Why the Australian Dietary Guidelines and Guide to Healthy Eating are credible. Lesson: Australian Dietary Guidelines and the Guide to Healthy Eating
  • MC 6 (1 mark, class average 51%): How to evaluate a raw food diet's health and weight-loss claim. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • MC 7 (1 mark, class average 64%): How the food system encourages people to eat too much. Lesson: Food Marketing, Media and Consumer Choice
  • MC 8 (1 mark, class average 80%): A nutrition content claim the yoghurt's nutrition panel would support. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • MC 9 (1 mark, class average 67%): What bananas, sweet potatoes and garlic have in common for gut health. Lesson: The Science of Food — Digestion and Absorption
  • MC 10 (1 mark, class average 26%): Why resistant starch improves digestive health. Lesson: The Science of Food — Digestion and Absorption
  • MC 11 (1 mark, class average 50%): What chemically breaks protein down in the stomach. Lesson: The Science of Food — Digestion and Absorption
  • MC 12 (1 mark, class average 51%): The physiological response in someone with gluten intolerance. Lesson: Macronutrients and Micronutrients in Depth
  • MC 13 (1 mark, class average 37%): What causes FODMAP intolerances. Lesson: Macronutrients and Micronutrients in Depth, The Science of Food — Digestion and Absorption
  • MC 14 (1 mark, class average 55%): How a Kakadu plum drink project supports the social role of food in First Nations communities. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • MC 15 (1 mark, class average 80%): An example of a sociocultural concern that affects food choice. Lesson: Food Security, Ethics and Equity
  • MC 16 (1 mark, class average 77%): Which information about a nutrient supplement's effectiveness could be valid. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • MC 17 (1 mark, class average 57%): A solution to biodiversity loss in Australia. Lesson: Food Systems, Sustainability and the Environment
  • MC 18 (1 mark, class average 72%): A likely reason Australian beef now uses less water per kilogram. Lesson: Food Systems, Sustainability and the Environment, Food Futures — Innovation and Technology
  • MC 19 (1 mark, class average 72%): Why real-time tracking of food helps feed a growing population. Lesson: Food Futures — Innovation and Technology
  • MC 20 (1 mark, class average 75%): An ethical contribution of connected sensor technology in the food system. Lesson: Food Futures — Innovation and Technology, Food Security, Ethics and Equity
  • Q1 (6 marks, class average 22%): The role of the liver, gall bladder and pancreas in digesting fat. Lesson: The Science of Food — Digestion and Absorption
  • Q2a (4 marks, class average 55%): Two ways living in a shared house could affect a student's access to food. Lesson: Food Choice — Physiological, Psychological and Social Factors, Food Security, Ethics and Equity
  • Q2b (3 marks, class average 63%): How a kitchen timetable in a shared house could affect healthy eating. Lesson: Food Choice — Physiological, Psychological and Social Factors, Australian Dietary Guidelines and the Guide to Healthy Eating
  • Q2c (3 marks, class average 43%): Analyse how what students learn could change what they eat in a shared house. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • Q3 (4 marks, class average 50%): Assess online information calling yuzu a "superfood", using language use and source. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • Q4a (2 marks, class average 50%): Why pregnant women need more serves of grain foods than other women aged 19 to 50. Lesson: Macronutrients and Micronutrients in Depth, Australian Dietary Guidelines and the Guide to Healthy Eating
  • Q4b (4 marks, class average 38%): Discuss how grain foods can optimise health, using the Australian Guide to Healthy Eating's nutritional rationale. Lesson: Australian Dietary Guidelines and the Guide to Healthy Eating, Macronutrients and Micronutrients in Depth
  • Q4c (2 marks, class average 50%): One way a person can manage a wheat allergy. Lesson: Macronutrients and Micronutrients in Depth, Navigating Food Information — Fads, Labels and Misinformation
  • Q5 (4 marks, class average 50%): Two reasons consumers might pay more for food from farms with ethical practices. Lesson: Food Security, Ethics and Equity
  • Q6a (4 marks, class average 53%): Discuss how regularly eating hot dogs and doughnuts in eating contests could affect mental health. Lesson: The Science of Food — Digestion and Absorption, Australian Dietary Guidelines and the Guide to Healthy Eating
  • Q6b (4 marks, class average 53%): Discuss the relationship between overconsumption of food and physical health. Lesson: Australian Dietary Guidelines and the Guide to Healthy Eating, Macronutrients and Micronutrients in Depth
  • Q7a (4 marks, class average 53%): Two examples of how the media encourages Australians to go vegetarian or vegan. Lesson: Food Marketing, Media and Consumer Choice
  • Q7b (4 marks, class average 48%): Discuss two ways the vegetarian and vegan trend could affect a person's health or wellbeing. Lesson: Macronutrients and Micronutrients in Depth
  • Q8a (4 marks, class average 35%): Apply the criteria of ethics and effectiveness to supplement claims aimed at teenagers. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • Q8b (4 marks, class average 30%): Evaluate the role of commercial gain in judging weight-loss and supplement companies' claims. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • Q9a (2 marks, class average 60%): One action consumer activists could take to raise awareness of sugar in sweetened drinks. Lesson: Food Marketing, Media and Consumer Choice
  • Q9b (2 marks, class average 50%): One possible effect on the food system of greater public awareness of sugary drinks. Lesson: Food Marketing, Media and Consumer Choice
  • Q10 (10 marks, class average 21%): Extended response judging a food maker's recycled packaging plan, including food citizenship and sovereignty. Lesson: Food Systems, Sustainability and the Environment, Food Security, Ethics and Equity

2024 Exam

  • MC 1 (1 mark, class average 69%): Main job of the salivary glands in digestion. Lesson: The Science of Food — Digestion and Absorption
  • MC 2 (1 mark, class average 79%): Primary role of the small intestine in digestion. Lesson: The Science of Food — Digestion and Absorption
  • MC 3 (1 mark, class average 80%): Reading a chart of adults meeting fruit and vegetable recommendations by sex. Lesson: Australian Dietary Guidelines and the Guide to Healthy Eating
  • MC 4 (1 mark, class average 68%): What causes a food allergy. Lesson: Macronutrients and Micronutrients in Depth
  • MC 5 (1 mark, class average 39%): Early symptoms typical of an egg allergy. Lesson: Macronutrients and Micronutrients in Depth
  • MC 6 (1 mark, class average 71%): Which food system activity is an ethical consideration. Lesson: Food Security, Ethics and Equity
  • MC 7 (1 mark, class average 73%): The usual dietary change for someone with a gluten intolerance. Lesson: Macronutrients and Micronutrients in Depth
  • MC 8 (1 mark, class average 50%): Why culling birds for biosecurity harms environmental sustainability. Lesson: Food Systems, Sustainability and the Environment
  • MC 9 (1 mark, class average 96%): How bird flu outbreaks on free-range farms would affect egg sales. Lesson: Food Security, Ethics and Equity
  • MC 10 (1 mark, class average 81%): What sensory appreciation of food means. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • MC 11 (1 mark, class average 31%): Which food security dimension covers culturally appropriate food relief. Lesson: Food Security, Ethics and Equity
  • MC 12 (1 mark, class average 36%): What kind of influence regulating children's food advertising is. Lesson: Food Marketing, Media and Consumer Choice
  • MC 13 (1 mark, class average 48%): The purpose of a nutrition content claim on a food package. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • MC 14 (1 mark, class average 67%): How gut microbiota influences physical health. Lesson: The Science of Food — Digestion and Absorption
  • MC 15 (1 mark, class average 71%): Which feature of traditional Aboriginal food use reflects environmental sustainability. Lesson: Food Systems, Sustainability and the Environment
  • MC 16 (1 mark, class average 76%): An example best explained by conditioning of appetite. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • MC 17 (1 mark, class average 92%): A strategy that makes fresh food more affordable and accessible to families. Lesson: Food Security, Ethics and Equity
  • MC 18 (1 mark, class average 45%): A link between the food system and personal behaviour that encourages sitting still. Lesson: Food Marketing, Media and Consumer Choice, Food Choice — Physiological, Psychological and Social Factors
  • MC 19 (1 mark, class average 72%): A key sign of a credible source in scientific research. Lesson: Australian Dietary Guidelines and the Guide to Healthy Eating, Navigating Food Information — Fads, Labels and Misinformation
  • MC 20 (1 mark, class average 85%): An activity belonging to the media and marketing part of a food system. Lesson: Food Marketing, Media and Consumer Choice
  • Q1a (4 marks, class average 35%): Two environmental sustainability concerns in chicken production, using an industry framework's priorities. Lesson: Food Systems, Sustainability and the Environment
  • Q1b.i (2 marks, class average 60%): What food security means. Lesson: Food Security, Ethics and Equity
  • Q1b.ii (4 marks, class average 50%): Two reasons an industry sustainability framework could be a pathway to food security. Lesson: Food Security, Ethics and Equity
  • Q1c (4 marks, class average 33%): Food sovereignty and how it relates to chicken meat production in Australia. Lesson: Food Security, Ethics and Equity
  • Q2a (5 marks, class average 60%): Analyse how available time could shape the diets of retirees and construction workers, using survey scores. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • Q2b (3 marks, class average 60%): How retirees' personal and social behaviours could lead to overeating. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • Q3a (4 marks, class average 65%): One advantage and one disadvantage each of zero packaging and traditional food packaging. Lesson: Food Systems, Sustainability and the Environment
  • Q3b (6 marks, class average 52%): Evaluate refillable containers and biodegradable materials as ways to make food packaging more sustainable. Lesson: Food Systems, Sustainability and the Environment, Food Futures — Innovation and Technology
  • Q4a (3 marks, class average 63%): Why a four-year-old and a 16-year-old need different serves from the protein foods group. Lesson: Macronutrients and Micronutrients in Depth, Australian Dietary Guidelines and the Guide to Healthy Eating
  • Q4b (3 marks, class average 50%): Why the healthy eating guide puts nuts in the same food group as lean meats. Lesson: Australian Dietary Guidelines and the Guide to Healthy Eating
  • Q5a (2 marks, class average 45%): How the social role of native Australian foods can build connectedness. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • Q5b (2 marks, class average 40%): How the social role of native Australian foods can strengthen identity within Aboriginal groups. Lesson: Food Choice — Physiological, Psychological and Social Factors
  • Q5c (3 marks, class average 27%): One ethical concern consumers might have about native Australian foods, and how it affects their choices. Lesson: Food Security, Ethics and Equity
  • Q6a (6 marks, class average 48%): Analyse how income and location affect access to food and healthy eating, using public health data. Lesson: Food Security, Ethics and Equity, Food Choice — Physiological, Psychological and Social Factors
  • Q6b (2 marks, class average 30%): Consumer activism against a new fast-food outlet as a political influence, and its effect on food choices. Lesson: Food Marketing, Media and Consumer Choice
  • Q7a (4 marks, class average 53%): Analyse how social media shapes food information and influences what viewers choose to eat. Lesson: Food Marketing, Media and Consumer Choice, Navigating Food Information — Fads, Labels and Misinformation
  • Q7b (3 marks, class average 23%): One criterion for judging companies' weight-loss promises on social media. Lesson: Navigating Food Information — Fads, Labels and Misinformation
  • Q8 (10 marks, class average 30%): Extended response debating how well a school cooking program run by a food charity tackles food insecurity. Lesson: Food Security, Ethics and Equity, Food Choice — Physiological, Psychological and Social Factors

2023 Exam