food and nutrition - tqa.tas.gov.au · pdf filefood and nutrition – part 1 page 3 for...

Pages: 24 Questions: 10 ©Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Tasmanian Qualifications Authority.

PLACE LABEL HERE

Tasmanian Certificate of Education

FOOD AND NUTRITION

Senior Secondary

Subject Code: FDN315108

External Assessment

2010

Part 1

Time: approximately 80 minutes

On the basis of your performance in this examination, the examiners will provide results on the following criterion taken from the course statement: Criterion 3 Understand the relationship between nutrition, food and

health.

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Food and Nutrition – Part 1

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CANDIDATE INSTRUCTIONS You MUST ensure that you have addressed the externally assessed criterion on this examination paper. There are FOUR sections to this part. You must answer Question 1 (including all its parts) from Section A. You must answer Three Questions from Section B. You must answer Question 7 (including all its parts) from Section C. You must answer: EITHER: Question 9 (all parts) from Section D.

OR: Question 10 from Section D. Answers must be written in the spaces provided on the examination paper. This examination is 2 hours in length. In total it is recommended that you spend approximately 80 minutes answering the questions in this part. All written responses must be in English.


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SECTION A

This question is compulsory for all students. Question 1 (a) Name the nutrients which provide energy. (1.5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (b) List the number of kJ per gram provided by each of the nutrients listed above. (1.5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (c) List the two main classes of vitamins and give two examples of vitamins in each class. (2 marks) (i) Vitamin class: .......................................... (ii) Vitamin class .................................... Example: ....................................................... Example .................................................. ........................................................................ ................................................................. (d) List four functions of fat in the body. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................

Question 1 continues over the page.


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Question 1 (continued) (e) List the three main classes of fat and give two food sources rich in each. (6 marks) (i) Type of Fat: .................................................................................................................

Food Source 1: .......................................................................................................... Food Source 2: ..........................................................................................................

(ii) Type of Fat: .................................................................................................................


(ii) Type of Fat: .................................................................................................................


(f) List two functions of carbohydrate in the body. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (g) What class of carbohydrate do the following foods contain? (3 marks) Bread: ................................................................................................................................ Sugar: ................................................................................................................................ Glucose: ............................................................................................................................ Ripe Fruit: ......................................................................................................................... Honey: ............................................................................................................................... Pasta: .................................................................................................................................

Question 1 continues opposite.


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Question 1 (continued) (h) What is the main function of iron in the body? (1 mark) ............................................................................................................................................ ............................................................................................................................................ (i) What are the two main types of iron and list a food source rich in each type? (2 marks) (i) Type of iron: ................................................................................................................

Food sources: ............................................................................................................ (ii) Type of iron: ................................................................................................................

Food sources: ............................................................................................................ (j) List two food sources rich in each of the following: (2 marks) Calcium: (i) ............................................ (ii) ................................................................ Folate: (i) ................................................ (ii) ................................................................ (k) What is a function of soluble fibre in the body? (1 mark) ............................................................................................................................................ ............................................................................................................................................ (l) List two rich food sources of soluble fibre: (2 marks) Food source 1: ................................................................................................................... Food source 2: ...................................................................................................................


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SECTION B

Answer THREE questions from this section. Question 2 (a) List two functions of calcium in the body. (1 mark) (i) ........................................................................................................................................ (ii) ....................................................................................................................................... (b) Identify factors which affect calcium absorption by the body. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (c) What are the possible consequences of inadequate calcium in the diet over an extended

time? (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................

Section B continues opposite.


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Section B (continued) Question 3 (a) Explain what BMI is and how it is determined. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (b) Explain the benefits to an individual of knowing and understanding his or her BMI. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (c) What is the healthy weight range on the BMI chart? (1 mark) From: ....................................................... To: ................................................................

Section B continues over the page.


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Section B (continued) Question 4 (a) Briefly explain the differences in the nutritional value of the three types of fat. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (b) List ways in which the more nutritionally desirable fats can be included in the diet. (1.5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (c) List ways in which the less nutritionally desirable fats can be avoided in the diet. (1.5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................



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Section B (continued) Question 5 (a) Outline the possible short-term effects of an inadequate intake of fibre in the diet. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (b) Outline the possible long-term effects of an inadequate intake of fibre in the diet. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (c) Why is it recommended that individuals eat a range of plant foods to obtain fibre rather

than only cereal-based foods? (1 mark) ............................................................................................................................................ ............................................................................................................................................ Section B continues over the page.


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Section B (continued) Question 6 (a) What is the main function of Vitamin B12 in the diet? (1 mark) ............................................................................................................................................ ............................................................................................................................................ (b) List some rich food sources of Vitamin B12. (1 mark) ............................................................................................................................................ ............................................................................................................................................ (c) What is the most likely condition caused by a deficiency of Vitamin B12? (1 mark) ............................................................................................................................................ ............................................................................................................................................ (d) Name two groups of people who are most at risk of this deficiency and explain why. (2 marks) (i) ....................................................................................................................................... ............................................................................................................................................ (ii) ...................................................................................................................................... ............................................................................................................................................



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Section B (continued) Question 7 Outline and briefly justify five key points when choosing foods to assist in weight management. (5 marks) ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ......................................................................................................................................................


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SECTION C

This question is compulsory for all students. Question 8 The following is a list of ingredients in a traditional Pizza recipe.

Dough

• 150 mls warm water • 1 tsp dried yeast • 300g (2 cups) plain flour • ½ tsp salt • 1 Tb olive oil, plus extra for brushing

Topping

• 1/3 cup tomato paste • ½ chopped onion • 200 g sliced salami • 200 g ham • 100 g anchovies • 160g (2 cups) grated cheddar cheese • 50g (1/2 cup) grated mozzarella • 25g (1/3 cup) finely grated parmesan

Nutritional information:

Serving per recipe: 4 Serving size: 325 g Average quantity

per serving % Recommended daily intake (RDI) per serve

Energy 3520 kJ 40% Protein 54.0 g 108% Fat, total 41.3 g 60% Saturated 19.6 g 81% Carbohydrate 61.0 g 20% Sugars 4.8 g .05% Sodium 2 500 mg 101% Dietary Fibre 7 g 23% Recommended daily intakes (RDIs) based on an average adult (Food Standards Code):

Energy: 8 700 kJ Protein: 50 g Fat: 70 g Saturated fatty acids: 24 g Carbohydrate: 310 g Sugars: 90 g Sodium: 2 300 mg Dietary fibre: 30 g



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Question 8 (continued)

(a) Analyse the nutritional value of the pizza recipe by evaluating the following nutrients and outlining the longer-term health implications. (8 marks)

(i) Amount of total fat per serve. ......................................................................................................................................

...................................................................................................................................

................................................................................................................................... ...................................................................................................................................

(ii) Proportion of saturated fat. ......................................................................................................................................

................................................................................................................................... ................................................................................................................................... ...................................................................................................................................

(iii) Amount of dietary fibre per serve. ......................................................................................................................................

................................................................................................................................... ................................................................................................................................... ...................................................................................................................................

(iv) Amount of sodium per serve. ......................................................................................................................................

................................................................................................................................... ................................................................................................................................... ...................................................................................................................................



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Question 8 (continued) (b) Suggest modifications to the recipe to improve its nutritional value and align it more

closely with the Dietary Guidelines for Australians. Justify your changes. (10 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................



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Question 8 (continued) (c) Using the modified pizza recipe as a basis for your meal, suggest and justify other dishes

and beverages which could be served with the pizza to improve the overall nutritional quality of the meal and comply with the Dietary Guidelines for Australians.

(6 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................


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SECTION D

Answer ONE question from this section. Answer: EITHER Question 9 OR Question 10 Question 9 (a) Briefly explain what Type 2 Diabetes is. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (b) What factors have contributed to the increased rate of Australians who have Type 2

Diabetes in recent years? (8 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................



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Question 9 (continued) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (c) What diet and lifestyle recommendations can be made to assist in prevention of Type 2

Diabetes? (5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................



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Question 9 (continued) (d) What strategies could the community and/or government employ to address this

increasing problem? (5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ Section D continues over the page.


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Section D (continued) Question 10 Identify a current nutrition issue or topic. Explain the issue or topic and its relevance to individuals and/or the community in Australia today. Include in your answer examples of specific foods relevant to your issue or topic. (20 marks) ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ......................................................................................................................................................



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Question 10 (continued) ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ......................................................................................................................................................


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Pages: 12 Questions: 5 ©Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Tasmanian Qualifications Authority.

PLACE LABEL HERE

Tasmanian Certificate of Education

FOOD AND NUTRITION

Senior Secondary

Subject Code: FDN315108

External Assessment

2010

Part 2

Time: approximately 40 minutes

On the basis of your performance in this examination, the examiners will provide results on the following criterion taken from the course statement: Criterion 4 Understand factors affecting food choice.

TA

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CANDIDATE INSTRUCTIONS You MUST ensure that you have addressed the externally assessed criterion on this examination paper. There are TWO sections to this part. You must answer ALL Questions in Section A. You must answer: EITHER: Question 14 from Section B.

OR: Question 15 from Section B. Answers must be written in the spaces provided on the examination paper. This examination is 2 hours in length. In total it is recommended that you spend approximately 40 minutes answering the questions in this part. All written responses must be in English.


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SECTION A

ALL questions in this section are compulsory. Question 11 For each factor listed below, explain how it may affect food selection and provide one food related example for each factor. (a) self-concept (2.5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (b) the marketplace (2.5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (c) social interactions (2.5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (d) reactions to foods (2.5 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................

Section A continues opposite.


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Section A (continued) Question 12 Explain what types of impacts the following two social factors might have on an individual’s food choice. (10 marks) Factor 1: Lifestyle ...................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... Factor 2: Media .......................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ......................................................................................................................................................

Section A continues over the page.


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Section A (continued) Question 13 Physiological factors influence an individual’s food intake and needs. Identify two individuals who would have different physiological needs Individual 1: ................................................................................................................................ Individual 2: ................................................................................................................................ (a) Outline the key physiological factors which could affect each individual’s choice. (2 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ (b) For each person, list and briefly explain some of the possible differences in the

physiological factors affecting their food choices. Individual 1: (4 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................

............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................



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Section A (continued) Question 13 (continued) Individual 2: (4 marks) ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................

............................................................................................................................................ ............................................................................................................................................ ............................................................................................................................................


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SECTION B

Answer ONE question from this section. Answer: EITHER Question 14 OR Question 15 Question 14 Anna is a University student who has to move away from her rural Tasmanian home town to attend University in the city. Her family home is two hours away from a large supermarket and one hour away from a general store which sells only a limited range of foods. During the semester, Anna shares a house with another female student named Bing who has come to Australia from Beijing (which is the capital city of China) to study at University. Outline the main factors likely to influence Anna and Bing’s food choices when they: • share a house near the University they attend • return to their parents’ homes during the holidays. (10 marks) ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ......................................................................................................................................................



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Question 14 (continued) ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ......................................................................................................................................................

Section B continues over the page.


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Section B (continued) Question 15 Trevor and Julie have two primary school aged children. As Trevor was a chef before he became the manager of a hospitality business, he enjoys cooking for the family. Julie has recently had her part-time work hours reduced due to the economic downturn. The family live near Julie’s elderly mother, Irene, who is needing more help with preparing foods due to health problems affecting her mobility and movement. What factors may influence the food choices of Trevor, Julie, Irene and the two children? (10 marks) ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ......................................................................................................................................................



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Question 15 (continued) ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ...................................................................................................................................................... ......................................................................................................................................................


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