Give one food source of listeria.

 

Marks

1. 2.

3.

4.

5. 6. 7.

8. 9.

10.

11.

12.

13.

14.

Name one source of total complex carbohydrate.

Identify the term used to describe the swelling and bursting of starch granules.

Name one function of vitamin E.

State one factor which hinders the absorption of calcium.

Give one food source of listeria.

What does the abbreviation EU stand for?

State one rule to ensure effective sensory testing.

Give one benefit of irradiated foods.

Identify two reasons for the use of additives in food production.

State two reasons why manufacturers use market research.

State two areas of responsibility for the Department for Environment, Food and Rural Affairs (DEFRA).

Explain what happens to bacteria at:

(i)     –18°C; (ii)          75°C.

State two advantages of functional foods.

Give one advantage and one disadvantage of hydroponics.

1

1

1

1

1

1

1

1

2

2

2

2

2

2

(20)

[ Turn over

Page three

SECTION B

Attempt THREE questions from this section: Question 1 and any other TWO questions.

You should spend approximately 30 minutes on each question.

Marks

  1. (a) The table opposite shows a day’s nutrient content of meals eaten by an overweight female teenager.

Using your knowledge of nutrition, and the information provided, evaluate

the suitability of this day’s nutritional intake.         6 EV

  • Explain four changes that have been made in schools as a result of the

Hungry for Success initiative.          4 KU

  • Evaluate the contribution of fat as a nutrient in the diet. 4 EV
  • Identify and explain three dietary factors which may contribute to

hypertension.            6 KU

(20)

Page four

1.         (a) ( continued )

Nutrient content of a day’s meals eaten by an overweight female teenager
Energy Protein

(g)

Iron

(mg)

Vitamin C

(mg)

Calcium

(mg)

Folic acid

(µg)

Vitamin A

( µg )

(kJ) ( kcal )
11,100 2652 55 12·6 31 863 182 652
Reference Nutrient Intake for Selected Nutrients in the UK (per day) for females aged 15–18
Protein

(g)

Iron

(mg)

Vitamin C

(mg)

Calcium

(mg)

Folic acid

(µg)

Vitamin A

( µg )

45·0 14·8 40 800 200 600
Estimated Average Requirement for Energy in the UK (per day) for females aged 15–18
kJ kcal
8830 2110

[ Turn over

Page five

 

Marks each of the following stages in the development of a new Chinese dish.

  • Concept generation
  • Product testing
  • Marketing plan
  • Launch 4 KU
  • The star profile below shows the results of testing the Chinese dish.

Evaluate the suitability of this Chinese dish for the elderly.      5 EV

  • Evaluate the use, to the consumer, of nutritional information on food

products. 4 EV

  • Explain the effects of storage, preparation and cooking on Vitamin B1

(thiamine).           3 KU

  • Explain two ways in which each of the following legislation protects the consumer when purchasing food.
    • The Trade Descriptions Act (1968) 2 KU
    • The Food Hygiene (Scotland) Regulations (2005) 2 KU

(20)

Page six

Marks

four reasons for the increase in food poisoning.   4 KU (b) Identify and explain two functional properties of eggs.   4 KU

  • Evaluate the nutritional suitability of the following meal for a vegetarian.
    • Bean Burger
    • Wholemeal roll
    • Green salad
    • Lemon meringue pie and cream 4 EV
  • Explain the benefits of each of the following technological developments in food production.
    • Fat replacers
    • Myco-proteins 4 KU
  • Evaluate the influence of television on consumers’ choice of food. 4 EV

(20)

[Turn over for Question 4 on Page eight

Page seven

Marks

one cause and one effect on health of each of the following

dietary diseases.

  • Dental caries
  • Diverticulitis 4 KU
  • Evaluate breastfeeding for each of the following.
    • The mother
    • The baby 4 EV
  • Evaluate ready meals in relation to different Scottish dietary targets. 4 EV
  • Explain how each of the following may influence food choice.
    • Available income
    • Environmental issues
    • Time available for preparation and cooking
    • Cultural influences 4 KU
  • Explain four functions of the Food Standards Agency (FSA). 4 KU

(20)

[END OF QUESTION PAPER]

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