SQA National 5 Health and Food Technology specification (X836 75)
Understanding the exam specification is key to doing well in your SQA National 5 Health and Food Technology exam. It lays out exactly what you need to learn, how you'll be assessed, and what skills the examiners seek. Whether you're working through the course for the first time or revising for your final exams, the specification helps you stay focused and confident in your preparation.
We've included helpful revision tools to support you in putting the specification into practice. Wherever you're starting from, you'll find everything you need to feel prepared, from the official specification to high-quality resources designed to help you succeed.
Examiner-written revision resources that improve your grades 2x
- Written by expert teachers and examiners
- Aligned to exam specifications
- Everything you need to know, and nothing you don’t
In the next section, you'll find a simplified summary of the official SQA National 5 Health and Food Technology specification, along with a breakdown of key topics, assessment structure, and useful study resources. We've also included links to topic-level guides and revision tools to help you put the specification into practice.
Contents
Disclaimer
This page includes a summary of the official SQA National 5 Health and Food Technology (X836 75) specification, provided to support your revision. While we've made every effort to ensure accuracy, Save My Exams is not affiliated with the awarding body.
For the most complete and up-to-date information, we strongly recommend consulting the official SQA specification PDF.
Specification overview
The National 5 Health and Food Technology course enables learners to develop knowledge, understanding and practical skills in the context of health, food, nutrition and consumer issues. It focuses on informed food choices, food preparation, and the relationships between food, health and wellbeing. Through practical activities, candidates gain confidence, independence and technological skills, promoting responsible decision-making in everyday life. The course uses real-life contexts and problem-solving to enhance learning and prepare learners for further education, employment or training:contentReference[oaicite:0]{index=0}.
Subject content breakdown
Health, food and nutrition
- Understand functions, sources and health effects of nutrients: protein, fat, carbohydrates, vitamins (A, B group, C, D, E), calcium, iron, sodium
- Understand effects and functions of water, dietary fibre and energy
- Dietary needs and advice for babies, children, teenagers, adults, elderly, pregnant women, vegetarians
- Understand diet-related conditions: obesity, caries, coronary heart disease, bowel disease, anaemia, high blood pressure, osteoporosis
- Balanced diet benefits and application of dietary advice
Food product development
- Food product development stages: concept generation, screening, prototype production, testing, first production run, marketing, launch
- Functional properties of ingredients: eggs, flour, sugar, fat, milk
- Safe and hygienic practices in food production
Contemporary food issues and consumer choices
- Consumer factors: budget, lifestyle, advertising, nutrition knowledge, health/allergies
- Environmental and ethical factors: food miles, organics, sustainability, seasonality, Fair Trade, recycling
- Technological developments: additives, cook-chill, modified atmosphere, UHT
- Consumer protection organisations: Environmental Health, Trading Standards, Food Standards Scotland, Citizens Advice, Consumers Association
- Investigative techniques: questionnaires, surveys, interviews, sensory testing, online/literary searches:contentReference[oaicite:1]{index=1}
Assessment structure
Question Paper
- 1 hour 50 minutes, 60 marks (50% of total)
- Six questions of 10 marks each, with part-questions
- Assesses knowledge of food and nutrition, product development, consumer issues
- Externally marked by SQA
Assignment
- 60 marks (50% of total)
- Based on a brief with health or consumer focus; food product developed to meet needs
- Four sections:
- Planning (27 marks): analyse brief, research issues, generate product ideas
- Product (10 marks): develop recipe and describe features
- Product testing (11 marks): carry out sensory evaluation
- Evaluation (12 marks): review results, suitability, improvements
Completed using candidate workbook; evidence externally marked by SQA
Total course award graded A–D based on combined score:contentReference[oaicite:2]{index=2}
Key tips for success
Doing well in your SQA National 5 Health and Food Technology isn't just about how much you study, but how you study. Here are a few proven tips to help you stay on track
- Start with a clear plan: Break the subject into topics and create a revision schedule that allows enough time for each. Start early to avoid last-minute stress.
- Focus on understanding, not memorising: Use our revision notes to build a strong foundation in each topic, making sure you actually understand the material.
- Practise regularly: Attempt past papers to familiarise yourself with the exam format and timing. Mark your answers to see how close you are to full marks.
- Be strategic with your revision: Use exam questions by topic to focus on weaker areas, and flashcards to reinforce important facts and terminology.
- Learn from mistakes: Whether it's from mock exams or practice questions, spend time reviewing what went wrong and why. This helps prevent repeat mistakes in the real exam.
- Stay balanced: Don't forget to take regular breaks, eat well, and get enough sleep, a healthy routine makes revision much more effective.
With the right approach and consistent practice, you'll build confidence and improve your chances of exam success.
Share this article