State one source of low biological value (LBV) protein. 1


  1. State one source of low biological value (LBV) protein. 1
  2. Name one fat soluble vitamin. 1
  3. Identify one source of salmonella. 1
  4. Give one statutory point of information on a food label. 1
  5. State one way of incorporating air into a product to be baked. 1
  6. What does the abbreviation TVP stand for? 1
  7. Explain the term intrinsic sugar. 1
  8. Give one responsibility of the Food Standards Agency (FSA). 1
  9. State two advantages of breastfeeding. 2
  10. Give two benefits of a vegetarian diet. 2
  11. State two advantages of genetically modified (GM) foods. 2
  12. Give two benefits of school meals. 2
  13. State two advantages of hydroponics. 2
  14. Give one advantage and one disadvantage of market research. 2


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Page three


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 a 40 year old male.

Using your knowledge of nutrition, and the information provided, evaluate the suitability of this day’s nutritional intake. 6 EV

  • Explain the inter-relationship between each of the following.
    • Carbohydrates and vitamin B complex
    • NSP and water 3 KU
  • Explain the effects of storage, preparation and cooking on vitamin C. 3 KU
  • Evaluate the contribution of oily fish in the diet. 4 EV
  • Identify and explain two factors, other than diet, which can contribute

to coronary heart disease (CHD).                  4 KU


Page four

  1. (a) ( continued )
Nutrient content of a day’s meals eaten by a 40 year old male
Energy Protein (g) Vitamin B1 (mg) Vitamin C (mg) Iron (mg) Sodium (mg) Saturated fat ( % )
(MJ) ( kcal )
9·71 2330 65 1·3 45 8·0 1900 15
Reference Nutrient Intake for Selected Nutrients in the UK (per day) for males aged 19–50
Protein (g) Vitamin B1 (mg) Vitamin C (mg) Iron (mg) Sodium ( mg )
55·5 1·0 40 8·7 1600
Estimated Average Requirement for Energy in the UK (per day) for males aged 19–50
MJ kcal
10·60 2550

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Page five


Explain each of the following stages in the development of a new yoghurt.

  • Concept screening
  • Prototype production
  • First production run
(iv) Marketing plan 4 KU
(b) The star profile below shows the results of testing a yoghurt.

Evaluate the suitability of the yoghurt for a teenager.


(c)       Identify and explain three factors which may help to prevent osteoporosis.

(d)      Evaluate each of the following technological developments to the consumer.

(i)         Extrusion cooking

(ii)       Sugar substitutes

(e)       Explain two ways in which the Food Safety Act 1990 protects the consumer.

5      EV

6      KU

3 EV

2 KU


Page six

Identify and explain three factors which influence consumer choice of


(b)      Evaluate each of the following ways food manufacturers are helping consumers meet the Scottish Dietary Targets.

(i)         Increasing fruit and vegetables

(ii)       Reducing salt intake

(c)       Evaluate the nutritional suitability of the following meal for a child.

•            Cream          of         vegetable         soup

•            Spaghetti      bolognese        and      garlic   bread

•            Glass            of         fresh    orange juice

(d)      Explain how each of the following functional properties may be used in food manufacture.

(i)         Crystallisation

(ii)       Coagulation

(e)       Explain two responsibilities of the Trading Standards Department in protecting the consumer.

6 KU

4 EV

4 EV

4 KU

2 KU


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Page seven

Evaluate how each of the following ingredients used to make a pizza base affect the finished product.

  • Strong wholemeal flour
  • Sugar
  • Salt
  • Yeast 4 EV
  • Using Hazard Analysis Critical Control Point (HACCP), explain one control measure for each of the following stages in the production of a pizza.
    • Purchase of ingredients
    • Storage of ingredients
    • Preparation of ingredients
    • Packaging 4 KU
  • Explain two reasons why a food manufacturer would use sensory testing. 2 KU
  • Identify and explain three methods of preserving food. 6 KU
  • Evaluate each of the following foods to the consumer.
    • Organic foods
    • Fair Trade foods 4 EV



Page eight

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