[ Turn over
Attempt THREE questions from this section: Question 1 and any other TWO questions.
You should spend approximately 30 minutes on each question. Marks
Using your knowledge of nutrition, and the information provided, evaluate the suitability of this day’s nutritional intake. 6 EV
to coronary heart disease (CHD). 4 KU
|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 )|
|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 )|
|Estimated Average Requirement for Energy in the UK (per day) for males aged 19–50|
[ Turn over
Explain each of the following stages in the development of a new yoghurt.
|(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.
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.
(e) Explain two responsibilities of the Trading Standards Department in protecting the consumer.
[Turn over for Question 4 on Page eight
Evaluate how each of the following ingredients used to make a pizza base affect the finished product.
[END OF QUESTION PAPER]
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