Home economics

SECTION A
Attempt ALL questions.
You should spend approximately 30 minutes on this part of the paper.
1.
Identify
one
symptom of food poisoning.
2.
Name
one
water soluble vitamin.
3.
Identify
one
source of vitamin D.
4.
State
one
function of essential fatty acids.
5.
Give
one
benefit to a food manufacturer of market research.
6.
State
one
effect of storage on vitamin C.
7.
What does the abbreviation
UHT
stand for?
8.
Identify
one
stage in food production where Hazard Analysis Critical
Control Point (HACCP) is used.
9.
Give
two
benefits of Fair Trade food.
10.
State
two
practical ways of increasing total complex carbohydrate in the diet.
11.
Give
two
ways that European Directives have influenced food labelling.
12.
Identify
two
areas covered by ‘Hungry for Success’ in schools.
13.
Give
two
responsibilities of the Food Standards Agency (FSA).
14.
Give
one
advantage and
one
disadvantage of modified atmosphere packaging
(MAP).
Marks
1
1
1
1
1
1
1
1
2
2
2
2
2
2
(20)
[X118/301]
[Turn over
SECTION B
Attempt THREE questions from this section: Question 1 and any other
TWO questions.
You should spend approximately 30 minutes on each question.
1.
(
a
) The table opposite shows a day’s nutrient and NSP content of meals eaten
by an 80 year old male.
Using your knowledge of nutrition, and the information provided,
evaluate the suitability of this day’s nutritional intake.
(
b
) Explain the effect of heat on
each
of the following.
(i) Protein
(ii) Carbohydrates
(
c
) Evaluate the contribution of fruit and vegetables in the diet.
(
d
) Identify and explain
three
dietary factors which may contribute to dental
caries.
Page four
Marks
6EV
4KU
4EV
6KU
(20)
[X118/301]
1. (
a
) (continued)
Page five
[X118/301]
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Estimated Average Requirement for Energy in the UK
(
per day
)
for males 75+ years
Energy
NSP
MJ
kcal
(g)
8·77
2100
18
Reference Nutrient Intake for Selected Nutrients in the UK
(
per day
)
for males 50+ years
Protein
(g)
Sodium
(mg)
Vitamin A
(µg)
Vitamin B1
(mg)
Iron
(mg)
53
.
3
1600
700
0·9
8·7
Nutrient and NSP content of a day’s meals eaten by an 80 year old male
Energy
Protein
(g)
Sodium
(mg)
Vitamin A
(µg)
Vitamin B1
(mg)
Iron
(mg)
NSP
(g)
(MJ)
(kcal)
7·01
1680
65
2000
600
1·1
4
10
2.
(
a
) Identify and explain
three
stages in the development of a fruit smoothie.
(
b
) The star profile shows the results of testing the fruit smoothie.
Evaluate the suitability of this fruit smoothie for young children.
(
c
) Explain how
each
of the following may influence food choice.
(i) Religion
(ii) Peer pressure
(iii) Range of retail outlets selling foods
(iv) Shift patterns
(
d
) Evaluate
each
of the following technological developments to the
consumer.
(i) Freezing
(ii) Functional foods
(
e
) Explain
two
ways in which food manufacturers are helping consumers to
reduce sodium intake.
Page six
[X118/301]
Marks
6KU
4EV
4KU
4EV
2KU
(20)
Creamy
Colour
Sweet
Smooth
Fruity
Aroma
0
1
2
3
5
4
Page seven
3.
(
a
) Evaluate the nutritional suitability of the following meal during pregnancy.
• Beef and broccoli
• Brown rice
• Jam sponge pudding
• Custard
(
b
) Identify and explain
three
control measures which may prevent
contamination by E-coli.
(
c
) Evaluate how food labelling can help the consumer make informed
choices.
(
d
) Explain the function of
each
of the following ingredients in baked
products.
(i) Fat
(ii) Flour
(iii) Liquid
(
e
) Explain
three
responsibilities of the Environmental Health Department
(EHD).
[X118/301]
[Turn over for Question 4 on
Page eight
Marks
4EV
6KU
4EV
3KU
3KU
(20)
4.
(
a
) Identify and explain
three
procedures that should be followed when
carrying out sensory testing.
(
b
) Evaluate the use of
each
of the following to the consumer.
(i) Emulsifiers
(ii) Sweeteners
(
c
) Identify and explain
two
dietary factors which may contribute to obesity.
(
d
) Explain
three
ways in which the Sale and Supply of Goods Act 1994
protects the consumer.
(
e
) Evaluate the impact of
each
of the following promotional techniques on
consumer choice of food.
(i) Buy one get one free offers
(ii) Free gifts
(iii) In-store tasting
Pa