2010 nutrition
TRANSCRIPT
FOR OFFICEUSE ONLY
SUPERVISORCHECK
RE-MARKED
ATTACH SACE REGISTRATION NUMBER LABELTO THIS BOX
External Examination 2010
2010 NUTRITION
Thursday 4 November: 1.30 p.m.
Time: 2 hours
Examination material: one 21-page question bookletone 8-page script bookone SACE registration number label
Approved dictionaries and calculators may be used.
Instructions to Students
1. You will have 10 minutes to read the paper. You must not write in your question booklet or script book or use a calculator during this reading time but you may make notes on the scribbling paper provided.
2. This paper is in two parts:Part 1: Short-answer and Analytical Questions (Questions 1 to 10)Answer all questions in the spaces provided in this question booklet.Write on page 20 if you need more space to finish your answers.Part 2: Extended-response Questions on Option Topics (Questions 11 and 12)Answer either Question 11 or Question 12.Write your answer in the separate script book.
3. In Part 1 there is no need to fill all the space provided; clear, well-expressed answers are required. If you delete part or all of an answer, you should clearly indicate your final answer and label it with the
appropriate question number.
4. The allocation of marks and the suggested allotment of time are as follows:Part 1 100 marks 90 minutesPart 2 20 marks 30 minutesTotal 120 marks 120 minutes
5. Attach your SACE registration number label to the box at the top of this page. Copy the information from your SACE registration number label into the box on the front cover of your script book.
6. At the end of the examination, place your script book inside the back cover of this question booklet.
Pages: 21Questions: 12
2
STUDENT’S DECLARATION ON THE USE OF CALCULATORS
By signing the examination attendance roll I declare that:my calculators have been cleared of all memory;• no external storage media are in use on these calculators.•
I understand that if I do not comply with the above conditions for the use of calculators I will:
be in breach of the rules;• have my marks for the examination cancelled or amended;• be liable to such further penalty, whether by exclusion from • future examinations or otherwise, as the SACE Board of South Australia determines.
3 PLEASE TURN OVER
PART 1: SHORT-ANSWER AND ANALYTICAL QUESTIONS (Questions 1 to 10)
(100 marks)
Answer all questions in this part in the spaces provided. The allocation of marks is shown in brackets at the end of each part of each question. You should spend about 90 minutes on this part.
1. (a) Define the term ‘basal metabolic rate’ (BMR).
_______________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________ (2 marks)
(b) Using the following formula, calculate the BMR of a 56 kilogram woman to the nearest whole number.
Bodyweight kilograms × 0.9 calories × 24 hours × 4.2 kilojoules = BMR
BMR: ______________________kJ/day (1 mark)
(c) Identify two factors that affect BMR, and describe how each factor increases or decreases BMR.
(i) __________________________________________________________________________________________________
__________________________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
(ii) __________________________________________________________________________________________________
__________________________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
4
2. Nutritionists are often concerned that people do not consume adequate amounts of calcium during their lifespan.
(a) State two possible consequences of a diet that is deficient in calcium.
(i) __________________________________________________________________________________________________
________________________________________________________________________________________ (1 mark)
(ii) __________________________________________________________________________________________________
________________________________________________________________________________________ (1 mark)
(b) Name one nutrient, other than calcium, that is necessary to prevent the onset of some disorders caused by calcium deficiency.
_____________________________________________________________________________________________ (1 mark)
(c) Suggest two lifestyle factors that may prevent the onset of disorders caused by calcium deficiency.
(i) ________________________________________________________________________________________ (1 mark)
(ii) ________________________________________________________________________________________ (1 mark)
5 PLEASE TURN OVER
(d) Refer to the following graph, which shows the relationship between bone mass, age, and the bone fracture threshold, in men and women:
10 20 30 40 50 60 70 90 100800
100
200
300
400
500
600
700
800
900
1000
1100
age (years)
bone
mas
s (gr
ams o
f cal
cium
)
bonefracture
threshold
womenmen
Source: Adapted from Australian Bone Density Testing Centre website, www.bonedensitytesting.com.au
(i) On the graph above, mark with an X the point that represents a 50-year-old with a bone mass of 800 grams. (1 mark)
(ii) With reference to the graph, state the youngest age at which a woman is likely to experience a fracture as a result of reduced bone mass.
________________________________________________________________________________________ (1 mark)
(iii) State one reason why the bone fracture threshold is at a much younger age for women than for men.
__________________________________________________________________________________________________
________________________________________________________________________________________ (1 mark)
6
3. Refer to the following tables:
Table 1. Recommended Daily Intake for a 16-year-old Boy
Total Energy(kJ)
Protein(g)
Iron(mg)
Vitamin C(mg)
Calcium(mg)
Fat(g)
Vitamin A( g)
13 200 65 11 40 1300 107 900
Table 2. Actual Daily Intake of a 16-year-old Lacto-vegetarian Boy
Total Energy(kJ)
Protein(g)
Iron(mg)
Vitamin C(mg)
Calcium(mg)
Fat(g)
Vitamin A( g)
12 540 43 7 78 1500 82 375
(a) Using the data in the tables above, evaluate the suitability of the lacto-vegetarian’s daily intake of:
(i) one macronutrient.
Macronutrient: _________________________________________________________________________________
Evaluation: _____________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
(ii) one micronutrient.
Micronutrient: __________________________________________________________________________________
Evaluation: _____________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
(b) State two dietary restrictions that apply to a person who follows a lacto-vegetarian diet.
(i) __________________________________________________________________________________________ (1 mark)
(ii) _________________________________________________________________________________________ (1 mark)
7 PLEASE TURN OVER
(c) (i) Lacto-vegetarians are at risk of developing deficiencies in some nutrients because of their dietary restrictions.
State one of these nutrients.
________________________________________________________________________________________ (1 mark)
(ii) Name two foods that, when eaten in the same meal, provide a lacto-vegetarian with a good source of the nutrient you stated in part (c)(i).
______________________________________ and ___________________________________________ (2 marks)
(d) With reference to Table 2 on the page opposite, calculate the:
(i) energy, in kilojoules, provided by fat in the actual daily intake of the lacto-vegetarian.
_______________________________ kJ energy provided by fat (1 mark)
(ii) percentage of energy provided by fat in the actual daily intake of the lacto-vegetarian. Show calculations and round to a whole number.
_______________________________ % energy provided by fat (2 marks)
8
4. Refer to the following table, which summarises the results of a survey. The 100 participants rated the sensory characteristics of a muesli bar between 1 and 5.
Sensory Characteristics Sensory Rating (mean)
chewiness 4saltiness 1crispness 1sweetness 5colour 4
(a) Graph the data from the table above onto the axes of the radar graph below.
1
2
3
4
5
Key1 = very poor5 = very good
(4 marks)
(b) With reference to two sensory characteristics, evaluate the nutritional suitability of this muesli bar for teenagers.
(i) Sensory characteristic: ________________________________________________________________________
Nutritional suitability: _________________________________________________________________________
________________________________________________________________________________________ (1 mark)
(ii) Sensory characteristic: ________________________________________________________________________
Nutritional suitability: _________________________________________________________________________
________________________________________________________________________________________ (1 mark)
9 PLEASE TURN OVER
5. (a) Type 2 diabetes is a disorder that affects the health and well-being of many people.
Refer to the following graph:
Prevalence of Type 2 Diabetes, by Indigenous Status and Age, 2004–05
3530
25
20
15
10
5
00–14 15–24 25–34 35–44 45–54 55 and over
age group (years)
perc
enta
ge
Indigenous
non-Indigenous
Source: Adapted from Dennis Trewin, National Aboriginal and Torres Strait Islander Health Survey, Australia, 2004–05,Australian Bureau of Statistics, Belconnen (ACT), 2006 (ABS Catalogue No. 4715.0), on Australian Bureau of Statistics website,
www.abs.gov.au
(i) With reference to the graph above, state one trend relating to Type 2 diabetes that is evident in both Indigenous and non-Indigenous people.
__________________________________________________________________________________________________
________________________________________________________________________________________ (1 mark)
(ii) State one possible consequence for an individual whose Type 2 diabetes is not controlled.
__________________________________________________________________________________________________
________________________________________________________________________________________ (1 mark)
(iii) Describe one diet-related strategy and one lifestyle strategy that a person could use to control Type 2 diabetes.
(1) Diet-related strategy: _____________________________________________________________________
__________________________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
(2) Lifestyle strategy: ________________________________________________________________________
__________________________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
10
(iv) Identify, and justify the use of, one diagnostic tool to monitor the health of people at risk of developing Type 2 diabetes.
Diagnostic tool: ________________________________________________________________________________
Justification: ___________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
(b) Refer to the following food selection guide, which remote Aboriginal and Torres Strait Islander communities could use to improve their diet, lifestyle, and health:
Source: Northern Territory Government Department of Health and Community Services website, http://digitallibrary.health.nt.gov.au
11 PLEASE TURN OVER
(i) Identify two nutritional similarities between the Aboriginal and Torres Strait Islander Guide to Healthy Eating shown opposite and the Australian Guide to Healthy Eating.
(1) _____________________________________________________________________________________________
___________________________________________________________________________________ (1 mark)
(2) _____________________________________________________________________________________________
___________________________________________________________________________________ (1 mark)
(ii) Describe two ways in which the foods in the Aboriginal and Torres Strait Islander Guide to Healthy Eating differ from those in the Australian Guide to Healthy Eating.
(1) _____________________________________________________________________________________________
___________________________________________________________________________________ (1 mark)
(2) _____________________________________________________________________________________________
___________________________________________________________________________________ (1 mark)
(c ) A local council introduces a health education program that includes employing people to teach community members safe techniques for handling, preparing, and storing food.
For each of the foods listed in the table below:suggest a different method of food preservation that could be easily used in the home • to maintain freshness, quality, and nutritional valuestate the main principle of the method of preservation• name • one nutrient that will be partially destroyed by using this method of preservation.
Food Method of Home Food Preservation
Main Principle of Method of Preservation
One Nutrient Partially Destroyed by Method of
Preservation
tomato
kangaroo
(6 marks)
12
6. Refer to the following menu for a cafe serving meals during a weekend sporting event. Each main course includes a choice of cooking method or ingredients (A or B).
Trackside Cafe MenuMain Courses
Warm Chicken SaladMarinated chicken stripsA. grilled
orB. friedServed on a mixed salad of baby spinach, avocado, cucumber, and red onion, with tasty dressing.
Fishy DishFish lletsA. beer-battered and fried
orB. bakedServed with chips, lettuce and tomato salad, and tartare sauce.
Lovely LasagneA generous serving of homemade:A. meat lasagne
orB. vegetarian lasagneServed with a side salad of cucumber, capsicum, feta cheese, and mixed lettuce leaves.
Perfect PrawnsPrawn and bacon skewers with rice, salad, and either:A. fresh tomato sauce
orB. garlic cream sauce.
Trackside Cafe MenuMain Courses
Warm Chicken SaladMarinated chicken stripsA. grilled
orB. friedServed on a mixed salad of baby spinach, avocado, cucumber, and red onion, with tasty dressing.
Fishy DishFish lletsA. beer-battered and fried
orB. bakedServed with chips, lettuce and tomato salad, and tartare sauce.
Lovely LasagneA generous serving of homemade:A. meat lasagne
orB. vegetarian lasagneServed with a side salad of cucumber, capsicum, feta cheese, and mixed lettuce leaves.
Perfect PrawnsPrawn and bacon skewers with rice, salad, and either:A. fresh tomato sauce
orB. garlic cream sauce.
(a) (i) There is a choice of two cooking methods for the Warm Chicken Salad.
Which method would result in a lower overall fat content?
________________________________________________________________________________________ (1 mark)
(ii) Why would the method you chose in part (a)(i) result in a lower fat content?
________________________________________________________________________________________ (1 mark)
13 PLEASE TURN OVER
(b) You have been invited to lunch at the Trackside Cafe with two friends. Friend X has high cholesterol and Friend Y is trying to gain weight.
For one of the two friends, recommend the most appropriate main course and choice of cooking method or ingredients, giving a reason for your choice.
Friend (X or Y): ______________
Most appropriate main course: _________________________________________________
Choice of cooking method or ingredients (A or B): ______________
Reason for choice of cooking method or ingredients: __________________________________________
____________________________________________________________________________________________ (2 marks)
(c) Fresh chicken is delivered to the Trackside Cafe on the Friday morning.
State an appropriate method of storing the chicken for the weekend and explain why this is important.
Storage method: ____________________________________________________________________________________
Explanation: _________________________________________________________________________________________
____________________________________________________________________________________________ (2 marks)
(d) One of the cafe’s customers develops food poisoning. Four ingredients (prawns, bacon, rice, and cream) are identified as being a possible source of the food poisoning.
Choose two of these ingredients and, for each, state one possible contaminant or condition that may have caused the food poisoning.
(i) Ingredient: ______________________________________________________________________________________
Contaminant or condition: ____________________________________________________________________
________________________________________________________________________________________ (1 mark)
(ii) Ingredient: ______________________________________________________________________________________
Contaminant or condition: ____________________________________________________________________
________________________________________________________________________________________ (1 mark)
14
7. Refer to the following information about three packaged food products and their accompanying symbols:
L. Tuna in SpringwaterPromotion: Two-for-one deal — buy two for $3 and save $1.50Best before: 1 December 2012Ingredients: Tuna, springwater, salt
M. Commercially Prepared Frozen PizzaPromotion: Sporting sponsorship (football)Best before: 22 April 2011Ingredients: Wheat flour, water, cheese, chicken, ham, vegetables, yeast, sauce, salt, flavours
N. Tasty CheesePromotion: Free samplesBest before: 28 January 2011Ingredients: Pasteurised milk, salt, cultures, rennet
Sources: Symbol for L from www.johnwest.com.au; symbol for M from packaging for PaPa Giuseppi’s frozen pizza;symbol for N from packaging for Bega tasty cheese
(a) Choose the symbol for one of the food products above, and describe its impact on consumers and the environment.
Symbol for product (L, M, or N): ________________
Impact on consumers: _____________________________________________________________________________
_______________________________________________________________________________________________________
Impact on the environment: ______________________________________________________________________
____________________________________________________________________________________________ (2 marks)
(b) With reference to M, the commercially prepared frozen pizza, explain why the promotion could influence consumers’ purchasing decision.
_______________________________________________________________________________________________________
____________________________________________________________________________________________ (2 marks)
15 PLEASE TURN OVER
(c) Name three promotional techniques (apart from those used in L, M, and N, and those used in electronic media such as the Internet, radio, and television) that food companies use to encourage people to buy their products.
(i) ________________________________________________________________________________________ (1 mark)
(ii) ________________________________________________________________________________________ (1 mark)
(iii) ________________________________________________________________________________________ (1 mark)
(d) State three regulations or requirements, apart from date marking and lists of ingredients, that food companies must follow in labelling their products.
(i) ________________________________________________________________________________________ (1 mark)
(ii) ________________________________________________________________________________________ (1 mark)
(iii) ________________________________________________________________________________________ (1 mark)
(e) Not all foods have to be labelled.
Name one food that is not required to have a label, and explain why.
Food: ________________________________________________________________________________________________
Explanation: _________________________________________________________________________________________
____________________________________________________________________________________________ (2 marks)
(f ) (i) Choose one of the food products described on the page opposite (L, M, or N) and state the type of packaging it would be most likely to have.
Product: ___________
Type of packaging: __________________________________________________________________ (1 mark)
(ii) State two reasons why this packaging would be suitable for the product.
(1) ______________________________________________________________________________________________
___________________________________________________________________________________ (1 mark)
(2) ______________________________________________________________________________________________
___________________________________________________________________________________ (1 mark)
16
8. Refer to the following table, which shows the three categories of food in the Healthy School Canteen Strategy:
RED ‘Occasionally’
Do not sell these foods on more than two occasions per term.
AMBER ‘Select carefully’
Do not let these foods dominate the menu and avoid large serve sizes.
GREEN ‘Fill the Menu’
Encourage and promote these foods in the canteen.
Source: Adapted from Fresh Tastes @ School: NSW Healthy School Canteen Strategy, Canteen Menu Planning Guide, NSW Department of Health & NSW Department of Education and Training, 2nd edn (rev.), 2006, p. 5, on
NSW Department of Education and Training website, www.det.nsw.edu.au
(a) Suggest two reasons why a number of Australian schools have introduced this strategy in their canteens.
(i) __________________________________________________________________________________________________
__________________________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
(ii) __________________________________________________________________________________________________
__________________________________________________________________________________________________
_______________________________________________________________________________________ (2 marks)
(b) Suggest one reason why this strategy is used more frequently in pre-school and primary schools than in high schools.
_______________________________________________________________________________________________________
____________________________________________________________________________________________ (2 marks)
17 PLEASE TURN OVER
(c) Refer to the following table, which shows examples of dairy-related foods/frozen ices from each category:
Types of Food Examples
REDIce creams and ice confections
Chocolate-coated and premium ice creams
AMBERIce creams, milk-based ice confections, and dairy desserts
Ice creams, milk-based ice confections, and some dairy desserts
GREENReduced-fat dairy products
Reduced-fat milk (plain and flavoured), yoghurt, cheese, and custard
Source: Adapted from Fresh Tastes @ School: NSW Healthy School Canteen Strategy, Canteen Menu Planning Guide, NSW Department of Health & NSW Department of Education and Training, 2nd edn (rev.), 2006, pp. 8, 10, and 11, on
NSW Department of Education and Training website, www.det.nsw.edu.au
(i) State why, nutritionally, the green foods are placed in this category.
_______________________________________________________________________
________________________________________________________________ (1 mark)
(ii) Explain why, nutritionally, the amber foods are placed in this category.
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________ (2 marks)
(d) State one effect that this type of classification system might have on food manufacturers if it were used for all foods sold in supermarkets.
_______________________________________________________________________________________________________
_____________________________________________________________________________________________ (1 mark)
18
9. (a) The digestion of macronutrients occurs in various sites in the gastrointestinal tract.
Complete the table below, by writing the missing words in the four shaded boxes.
Macronutrient Site of Digestion One Enzyme Involved in Digestion
End Product of Digestion
stomach amino acids
lipid lipase fatty acid and glycerol
carbohydrate small intestine amylase
(4 marks)
(b) Different conditions can affect the absorption of nutrients in the small intestine.
(i) Name the structure in the small intestine that is responsible for the absorption of nutrients.
________________________________________________________________________________________ (1 mark)
(ii) Coeliac disease is a disorder that interferes with the absorption of nutrients in the small intestine.
Name three foods that a person with coeliac disease should avoid eating.
(1) ___________________________________________________________________________________ (1 mark)
(2) ___________________________________________________________________________________ (1 mark)
(3) ___________________________________________________________________________________ (1 mark)
(iii) Describe two symptoms that a person with coeliac disease is likely to experience.
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
_______________________________________________________________________________________ (4 marks)
19 PLEASE TURN OVER
10. Babies of low birthweight are at greater risk of poor health than babies of normal birthweight.
(a) Describe one diet-related factor that could lead to low birthweight in babies.
_______________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________ (2 marks)
(b) Describe one lifestyle factor that could lead to low birthweight in babies.
_______________________________________________________________________________________________________
_______________________________________________________________________________________________________
____________________________________________________________________________________________ (2 marks)
20
You may write on this page if you need more space to nish your answers to any questions in Part 1. Make sure to label each answer carefully (e.g. 5(c)(i) continued).
Do not answer Part 2 (the extended response) on this page.
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________
21 PLEASE TURN OVER
PART 2: EXTENDED-RESPONSE QUESTIONS ON OPTION TOPICS(Questions 11 and 12)
(20 marks)
Answer either Question 11 or Question 12.
Write your answer in the separate script book, clearly labelling it with the number of the question you choose.
You should spend about 30 minutes on this part, 5 to 10 minutes planning and 20 to 25 minutes writing. Credit will be given for clear, well-expressed answers that are well organised and relevant to the question.
Picture 1: Before Picture 2: Natural disaster Picture 3: After
Source: Simon Kneebone, 2010
Option Topic 1: Global Nutrition and Ecological Sustainability
11. The pictures above show something that happens to many people and leads to a food-supply that is not sustainable.
Discuss:two• environmental issues that affect food production the basic principles of • two food processing methods, and how they could help a community after a natural disaster has affected the food-supplythe environmental impact of • two food processing methodshow governments and/or non-government organisations (NGOs) can help people displaced • by natural disasters to achieve a sustainable food-supply.
Option Topic 2: Global Hunger
12. The pictures above show something that happens to many people and leads to global hunger.
Discuss:two• de ciency diseases that people affected by food shortages could suffer from, and the foods that need to be consumed to reverse the symptoms two• short-term strategies that should be put in place as quickly as possible after a natural disaster, and why they are so importanttwo• political decisions that need to be implemented to ensure that the situation shown in Picture 3 does not continue for many yearshow non-government organisations (NGOs) can help communities affected by natural • disasters to achieve an adequate food-supply.
© SACE Board of South Australia 2010
NUTRITION 2010
ACKNOWLEDGMENT The graph for Question 5 on page 9 is from ABS data, and is used with permission from the Australian Bureau of Statistics. The Food Selection Guide for Question 5(b) on page 10 was sourced from the website of the Northern Territory Government Department of Health and Families, formerly the Department of Health and Community Services. The SACE Board of South Australia has made every effort to trace copyright holders. If however, any material has been incorrectly acknowledged, we apologise and invite the copyright holder to contact us.