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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.
(b) Explain the effects of heat on each of the following. (i) Vitamin C
(c) Evaluate the contribution of non starch polysaccharides (NSP) in the diet.
(d) Identify and explain three dietary factors which may contribute to hypertension.
|Nutrient content of a day’s meals eaten by an overweight 8 year old male|
|Iron ( mg )|
|Reference Nutrient Intake for Selected Nutrients in the UK (per day) for males aged 7–10 years|
|Protein (g)||Vitamin B1 (mg)||Phosphorous (mg)||Vitamin A (mg)||Iron ( mg )|
|Estimated Average Requirement for Energy in the UK (per day) for males aged 7–10 years|
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(b) The star profile shows the results of testing a celebration cupcake.
Evaluate the suitability of this celebration cupcake for toddlers.
|(c) Explain how each of the following may influence consumer choice of food.|
|(i) Available income
(ii) Nutritional knowledge
(d) Evaluate the usefulness to the consumer of the following information found on a food label.
(i) Bar code
(iii) Date mark
(e) Explain the protection offered to consumers by the Consumer Protection from Unfair Trading Regulations 2008 (CPRs).
|3.||(a) Evaluate the nutritional suitability of the following meal for an athlete.
• Beef chilli
• Baked potato
• Rhubarb crumble and custard
(b) Explain the use of disassembly in food manufacture.
(c) Using Hazard Analysis Critical Control Point (HACCP) explain one control measure for each of the following stages below in the production of a prawn mayonnaise sandwich.
(i) Delivery of ingredients
(ii) Storage of ingredients
(iii) Preparation of ingredients
(d) Evaluate online shopping as a method of purchasing food.
(e) Explain how each of the following ingredients used in baking affect the finished product.
[Turn over for Question 4 on Page eight
Goods Act 1994. 2 KU
[END OF QUESTION PAPER]
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