Function of carbohydrates

 

INTERMEDIATE 2

  1. (a) For each of the following nutrients state:
  • one function;
  • two different food sources.

Carbohydrate

           Function

Food Source 1

Food Source 2

Vitamin D             Function

Food Source 1

Food Source 2

(b) State two diet related diseases linked to a high intake of sugar.

Disease 1

Disease 2

1 KU

1 KU

1 KU

1 KU

1 KU

1 KU

1 KU

1 KU

Page two

  1. (continued)
  • Taking account of the Dietary Reference Values (DRVs) for a boy aged 1 –3 years, evaluate the suitability of the toddler’s meals.
Dietary Reference Values for a boy aged 1–3 years
Estimated
Average Requirements Reference Nutrient Intake
Energy (MJ) Protein (mg) Calcium (mg) Vitamin B

Thiamine

( mg )

Iron (mg) Vitamin C ( mg )
5·20 14·5 350 0·5 6·9 30
Dietary Analysis of a toddler’s meals
Estimated
Average Requirements Reference Nutrient Intake
Energy (MJ) Protein (mg) Calcium (mg) Vitamin B

Thiamine

( mg )

Iron (mg) Vitamin C ( mg )
6·10 11·8 380 0·6 4·2 35

Evaluation 1

1 EV

Evaluation 2

 

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page three       [ Turn over

 

(a) A manufacturer wants to introduce a range of “Food-to-go” lunch boxes. The food must:

  • be international
  • be ready   to         eat
  • be aesthetically    pleasing
  • be value    for       money
  • have recyclable

Study the information about the “Food-to-go” lunch boxes below and choose the most suitable to be sold.

Information about “Food-to-go” lunch boxes
Lunch box A Lunch box B Lunch box C
Packaging •     cardboard    box        with        plastic  inner sections

•     wooden        chopsticks

•     soy   sauce        sachet

•     waxed        cardboard box with cardboard dividers

•     wooden       fork

•     paper        napkin

•     polystyrene  tray with cellophane

wrap

•     plastic        cutlery

•     moist            wipe        in         foil sachet

Contents •     Chinese        rice        salad

•     prawn        crackers

•     lychees

•     Italian          pasta        salad

•     mini bread   sticks

•     watermelon  slices

•     Scotch         egg        salad

•     ready        salted   crisps

•     apple

Appearance **** **** ***
Flavour ** *** ***
Cost £££ ££ ££

       

Tick (✓) one of the boxes below to indicate your choice.

Lunch box A            Lunch box B       Lunch box C   1 DC

Page four

           (a) ( continued )

Give three reasons for your choice.

Reason 1

1 DC
           Reason 2

1 DC

Reason 3

1 DC

(b) Identify two sensory tests the manufacturer could carry out on the “Food-to-go” lunch boxes.

Explain    the       information     the       manufacturer   would  gain     from    test      1.

Sensory test 1 1 KU

Information

1 KU

Sensory test 2 1 KU

[ Turn over

Page five

           (continued)   

(c) Identify two         points  of         information     which, by        law, must be stated on a food label.

Explain    the       importance      of         each    point    to         the       consumer.

Point 1          1 KU

Explanation

1 KU

Point 2          1 KU

Explanation

1 KU

  • Name one Act which  protects           the       consumer         when   buying

Act   1 KU

Page six

 

[Turn over for Question 3 on Page eight

Page seven

(a) The landlord of a student flat wants to buy a microwave for use in a small, shared kitchen.

Choose one of the microwaves below and evaluate its suitability.

Microwave A             Microwave B

  • H 25        cm,      W        43        cm,      D         33        cm                  H         31        cm,         W        46        cm,      D         36        cm
  • power –          700      W                   power  –          800      W
  • available in         black    or         white                          stainless           steel     finish
  • manual operation                    touch   controls
  • chaos defrost*                      inverter            technology**
  • auto weight cook    facility                        child    safety  lock
*   chaos          defrost —        uses     random            pulses  of         microwave       energy to         reduce defrosting time.

** inverter technology — ensures food is heated evenly.

Tick (✓) one of the boxes below to indicate your choice.

Microwave A         Microwave B

Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page eight

( continued )

(b) State two ways the landlord could get advice when choosing a microwave.

1

1 KU
           2

1 KU

(c)   Explain    two ways one of the following might affect a consumer’s choice of food.

Budget

Knowledge of nutrition

Tick (✓) one of the boxes to indicate your choice.

Explanation     1

1 KU

Explanation     2

1 KU

[ Turn over

Page nine

       ( continued )

(d) A student wants to buy a ready made meal.

Study the information about ready made meals below and choose the most suitable for the student.

Information about ready made meals

Ready made meal A

Portion sizeEase of

preparation

Value for money        Texture

Ready made meal B

Ready made meal C

Portion sizeEase of

preparation

Value for money

Texture

Tick (✓) one of the boxes below to indicate your choice.

Ready made meal A       Ready made meal B        Ready made meal C1 DC

Page ten

(d) ( continued )

Give three reasons for your choice.

Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

 

[ Turn over

Page eleven

 

(a)  A         party    planner has       been     asked   to         provide            a          cake     for       a       child’s birthday           party.

The cake must:

  • appeal to         children
  • be personalised •  be            additive

Study the information about cakes below and choose the most suitable cake     for       the       party    planner to         provide.

Information about children’s birthday cakes
Cake A Cake B Cake C
Type  of          cake Fruit Sponge Sponge
Ranges of sizes available ✓✓ ✓✓✓
Aesthetic appeal ✓✓ ✓✓✓ ✓✓✓✓
Additives used No            Yes No
Shelf life ✓✓✓✓            ✓✓            ✓✓✓
Can be personalised Personalisation kit included Can be personalised  at          additional cost Free personalisation          24 hrs notice required
Cost £££ ££ ££

Tick (✓) one of the boxes below to indicate your choice.

Cake A           Cake B                Cake C              1 DC

Page twelve

  • ( continued )

Give three reasons for your choice.

Reason 1

  • DC

Reason 2

1 DC

Reason 3

1 DC

  • Explain why     a          food    manufacturer   would  consider           the       following         when     developing      a          food

Cost of ingredients

  • KU

Flavour

1 KU

  • State the       correct temperature     range   required           for       a
    • KU

 

[ Turn over

Page thirteen

( continued )

  • Explain why     a          food    manufacturer   may     carry    out       two of the following stages    in     product

Place the numbers 1 and 2 in the boxes to indicate your choice.

Concept      Generation

Prototype   Production

Marketing Plan

Explanation     1

  • KU

Explanation     2

1 KU

  • Give one example of         one      of         the       following         changes           which  occur     during  food

Tick (✓) one of the boxes to indicate your choice.

Reversible change

Irreversible change

Example

  • KU

Page fourteen

( continued )

  • Explain how     changing          the       proportion       of         ingredients      in         two of the following     products          would  affect   the       finished

Place the numbers 1 and 2 in the boxes to indicate your choice.

Increase      the       proportion       of         flour    in         a          sauce.

Increase      the       proportion       of         sugar    in         a       sponge.

Increase      the       proportion       of         fat        in         pastry.

Explanation     1

  • KU

Explanation     2

1 KU

[ Turn over

Page fifteen

 

  • State three Scottish dietary targets. Give a different practical           way     of         meeting each

Scottish dietary target 1       1 KU

Practical way

  • KU

Scottish dietary target 2       1 KU

Practical way

1 KU

Scottish dietary target 3       1 KU

Practical way

1 KU

Page sixteen

( continued )

  • A Home  Economics       department      wants   to         buy      hand                          The     pupils   often    make    soup     and      use       breadcrumbs    in         their     cooking.                      The     kitchens           have     limited storage space.

Study the information about hand blenders below and choose the most suitable           hand       blenders           for       the       department      to         buy.

Information about hand blenders
Hand blender A Hand blender B Hand blender C
•   Power           –          300         W

•   Stainless       steel         blades

•   Anti-splash   guard

•   3       speeds

•   Purées,          blends,         chops

•   Wall  attachment

•   Noise            level     –         low

•   Cost  –          £12·99

•   Power           –         250W

•   Stainless       steel         blades

•   Turbo            boost         function

•   1       speed

•   Purées

•   Recipe          leaflet         included

•   Noise            level     –         medium

•   Cost  –          £12·50

•     Power          –          275        W

•     Plastic          blades

•     Easy grip      handle

•     3      speeds

•     Purées,         whisks,

blends

•     Beaker         included

•     Noise           level     –        low

•     Cost –          £13·99

Tick (✓) one of the boxes below to indicate your choice.

Hand blender A              Hand blender B              Hand blender C          1 DC

Give three reasons for your choice.

Reason 1

  • DC

Reason 2

1 DC

Reason 3

1 DC

Page seventeen    [ Turn over

           ( continued )

  • State one advantage and one disadvantage of buying foods online.

Advantage

  • KU

Disadvantage

1 KU

[END OF QUESTION PAPER]

Page eighteen

 

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Page nineteen

ADDITIONAL SPACE FOR ANSWERS

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