FOOD AND NUTRITION - tqa.tas.gov.au · Food and Nutrition – Part 1 Page 2 ... List three...

Pages: 16 Questions: 7 ©Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Tasmanian Qualifications Authority.

Tasmanian Certificate of Education

FOOD AND NUTRITION

Senior Secondary

Subject Code: FDN315113

External Assessment

2013

Part 1

Time: 70 minutes

On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 4 Demonstrate knowledge and understanding of the relationship

between nutrition, food and health.

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Food and Nutrition – Part 1

CANDIDATE INSTRUCTIONS Candidates MUST ensure that they have addressed the externally assessed criterion on this examination paper. This part is divided into THREE sections. You must answer ALL questions. This part is worth 70 marks. It is recommended that you spend approximately 70 minutes in total answering this part. All written responses must be in English.


SECTION A

Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section. Question 1 (a) (i) Name the nutrients which provide energy. (1.5 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) What is the recommended percentage energy intake of each of these nutrients

listed in part (i) above? (1.5 marks) Nutrient: ...................................................................................... .............. % Nutrient: ...................................................................................... .............. % Nutrient: ...................................................................................... .............. % (b) (i) What does the term NRV stand for? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) What is the main purpose of NRVs? (1 mark) .................................................................................................................................... ....................................................................................................................................

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Question 1 (continued) (c) (i) What does BMR stand for? (1 mark) .................................................................................................................................... (ii) On average, what percentage of energy intake is used for metabolic processes? (1 mark) .................................................................................................................................... (iii) List two factors which affect BMR. (1 mark) .................................................................................................................................... .................................................................................................................................... (d) How is energy measured? (1 mark) ............................................................................................................................................. How much energy is provided by each of the following nutrients? 1 gram of protein: .................................. 1 gram of carbohydrate: ......................... 1 gram of fat: ......................................... (e) (i) What is the function of iodine in the diet? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Name two rich food sources of iodine. (1 mark) .................................................................................................................................... ....................................................................................................................................

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Question 1 (continued) (f) (i) What is the function of folate in the diet? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Name one possible effect of folate deficiency in the diet. (1 mark) .................................................................................................................................... .................................................................................................................................... (g) (i) What is cholesterol? (1 mark) .................................................................................................................................... (ii) What is the function of cholesterol in the body? .................................................................................................................................... (h) What do the following terms refer to? (1 mark) LDL: ................................................................................................................................... HDL: ..................................................................................................................................

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SECTION B

Answer ALL questions in this section. This section is worth 25 marks. It is recommended you spend 25 minutes on this section. Question 2 (5 marks) (a) List three functions of water in the body. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) List two factors which affect the amount of water needed by an individual on any given

day. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) What is the colour of urine that typically indicates adequate water intake? ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................

(d) List two signs of dehydration other than urine colour. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................

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Section B (continued) Question 3 (5 marks) (a) List two functions of calcium in the body. ............................................................................................................................................. ............................................................................................................................................. (b) Identify and briefly explain two factors which may cause calcium loss from the body. 1. ........................................................................................................................................ ............................................................................................................................................. ............................................................................................................................................. 2. ........................................................................................................................................ ............................................................................................................................................. ............................................................................................................................................. (c) (i) Name one rich food source of calcium. .................................................................................................................................... (ii) Name one rich food source of calcium appropriate for a vegan. .................................................................................................................................... (d) State one possible long-term consequence of calcium deficiency. .............................................................................................................................................

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Section B (continued) Question 4 (5 marks) (a) What are non-nutrients? ............................................................................................................................................. ............................................................................................................................................. (b) (i) Name three major groups of non-nutrients. .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) Describe one of these groups in more detail, explaining its function in the diet and

naming rich food sources. .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... ....................................................................................................................................


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Section B (continued) Question 5 (5 marks) (a) (i) Explain the term essential fatty acids. .................................................................................................................................... .................................................................................................................................... (ii) Give one example of an essential fatty acid. .................................................................................................................................... (iii) Why are essential fatty acids important in the body? .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (b) What is meant by the term trans fat? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) What effect do trans fats have in the body? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (d) Name one long-term health consequence of consuming excess trans fats. .............................................................................................................................................

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Section B (continued) Question 6 (5 marks) (a) What is the main function of carbohydrate in the body? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) Name two foods recommended as a main source of carbohydrate. ............................................................................................................................................. ............................................................................................................................................. (c) Explain the term ‘GI’ and state how GI affects the release of energy in the body. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (d) Give one example of each of the following: (i) low GI food .................................................................................................................................... (ii) high GI food. ....................................................................................................................................

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SECTION C

Answer ALL questions in this section. This section is worth 30 marks. It is recommended you spend 30 minutes on this section. Question 7 Many diet-related health conditions common in Australia are linked to lifestyle choices. (a) Lifestyle factors can lead many Australians to choose foods which contain excess

amounts of some nutrients. (5 marks) (i) Identify three of these nutrients. .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) Briefly explain some lifestyle factors which lead to these food choices. .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... ....................................................................................................................................

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Section C (continued) (b) Explain how obesity can lead to two other diet-related conditions. (5 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................

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Section C (continued) (c) Identify some common diet-related conditions and describe specific dietary and lifestyle

strategies an individual can adopt to reduce the risk of developing these conditions. Note: You must refer to a range of specific foods. (20 marks) Diet-related conditions: ............................................................................................................................................. ............................................................................................................................................. Dietary and lifestyle strategies: ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................

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Section C (continued) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................

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This question paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Tasmanian Qualifications Authority.



FOOD AND NUTRITION

Senior Secondary


External Assessment

2013

Part 2

Time: 35 minutes

On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 5 Analyse and evaluate diets using Nutrient Reference Values and

recognised food selection tools.

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CANDIDATE INSTRUCTIONS Candidates MUST ensure that they have addressed the externally assessed criterion on this examination paper. This part is divided into TWO sections. You must answer ALL questions. This part is worth 35 marks. It is recommended that you spend approximately 35 minutes in total answering this part. All written responses must be in English.


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SECTION A

Answer ALL parts of this question. Use your knowledge of nutrition and the information provided in Narelle’s Dietary Analysis to answer Question 8 and Question 9. Question 8 Narelle’s typical eating pattern over two days:

Friday Breakfast White bread, toasted 2 slices Nutella 1 Tablespoon Honey 1 Tablespoon Butter – regular 2 Tablespoons Tea with milk 1 mug Snack Tim Tam (chocolate-coated biscuit) 1 Cappuccino 1 mug Lunch Italian focaccia (roll with feta cheese, sun-dried tomato,

eggplant, capsicum and pesto) 1 roll

Apple slice 1 small Apple juice 375 ml Cappuccino 1 mug Afternoon tea BBQ Shapes (savoury biscuits) 1 cup Tea with milk 1 mug After-work drinks White wine 2 glasses (300 ml) Plain potato chips 50g Dinner Supreme pizza (thick crust) 3 slices White wine 1 glass (150 ml) Hot chocolate 250 mL Vanilla ice-cream 2 scoops

Saturday Breakfast Pancakes 3 medium Maple syrup 3 Tablespoons Banana 1 medium Cappuccino 2 mugs Lunch Beef sausages 2 thin Tomato sauce 2 Teaspoons Potato salad 1/2 cup Coleslaw 1/2 cup Caesar salad 1/2 cup Pavlova – cream-filled 1 piece Beer 2 cans (750 ml) Afternoon tea Cappuccino 1 mug Giant Freddo Frog 1 Dinner White wine 1 wine glass (150 ml) Lasagne 1 large piece Garlic bread 3 medium slices White tea 1 mug

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Section A (continued) Narelle’s Nutritional Profiles Personal details Narelle’s Energy Ratios Recommended Dietary Intakes

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Nutrient Average daily kJ from (%)

protein 11.00 fat 35.98 carbohydrate 44.05 fibre 1.22 alcohol 7.75

151% DEER

149%

123%

203%

260%

238%

62%

141%

116%

131%

197%

71%

177%

Poly 14%

Mono 36%

Saturated 50%

Fat Intake (percent Poly, Mono, Saturated)

42


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Section A (continued) Narelle’s Nutritional Profile (continued):

Upper Level of Intake

Adequate Intake


28%

53%

175%

142%

505%

87%

83%


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Section A (continued) (a) Compare each of the following with nutritional recommendations: (3 marks) (i) Narelle’s overall energy intake .................................................................................................................................... .................................................................................................................................... (ii) Narelle’s energy intake ratios. .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (b) (i) Compare Narelle’s intake of saturated fat to that recommended by the National

Heart Foundation. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) Identify and explain what possible consequences this might have for Narelle’s

long-term health. (4 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... ....................................................................................................................................

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Section A (continued) (c) Identify the nutrients Narelle is deficient in and explain the possible consequences of

each deficiency. (8 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (d) One of the nutrients Narelle is consuming in excess is sodium. Explain one short-term

and one long-term likely consequence of a sodium intake as high as Narelle’s. (2 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................


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Section A (continued) (e) Give one reason why it is important to balance the intake of sodium and potassium in

the body. (1 mark) ............................................................................................................................................. ............................................................................................................................................. (f) Narelle’s alcohol consumption is in excess of the recommended amount. Explain the

consequences this might have on her health. (2 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................

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SECTION B

Answer ALL parts of this question. Use your knowledge of nutrition and the information provided in Narelle’s Dietary Analysis to answer Question 8 and Question 9. Question 9 The Australian Dietary Guideline 3 states: ‘Limit intake of foods containing saturated fat, added salt, added sugars and alcohol’. (a) Suggest how Narelle can modify her diet to follow this guideline by completing the

following table. (6 marks)


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Three food items in Narelle’s diet containing :

Suggested alternatives

Saturated fat • • •

• • •

Added salt (sodium) • • •

• • •

Added sugars • • •

• • •


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Section B (continued) (b) Explain what is meant by ‘discretionary choices’, according to the Australian Dietary

Guidelines. Why is it important that these are recognised? Use examples from Narelle’s diet to illustrate your answers. (4 marks)

............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) Select another Australian Dietary Guideline relevant to Narelle’s diet. Identify specific

changes Narelle needs to make to her diet to comply with this guideline, using food examples. (3 marks)

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FOOD AND NUTRITION

Senior Secondary


External Assessment

2013

Part 3

Time: 30 minutes

On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 6 Demonstrate knowledge and understanding of factors affecting

food choice.

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CANDIDATE INSTRUCTIONS Candidates MUST ensure that they have addressed the externally assessed criterion on this examination paper. This part is divided into TWO sections. You must answer ALL questions. This part is worth 30 marks. It is recommended that you spend approximately 30 minutes in total answering this part. All written responses must be in English.


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SECTION A

Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section.

Question 10 For each of the following scenarios, state one possible factor affecting food choice and give a related specific reason. (5 marks)


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Factor Specific Reason Example: He didn’t eat shellfish because he was allergic to it.

Physiological Allergy

Pip chose not to eat dessert because she felt full.

Scott met with his teammates for a hamburger each week after the game.

We all had oranges in our lunch this week because they were on special at the supermarket.

Rob rarely ate takeaway food because he liked to stay in shape.

Fiona chooses to prepare chops on Wednesday nights because it’s her turn to cook.


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Section A (continued) Question 11 Using an example, describe a way that an individual’s food choice may be influenced by: (10 marks) (i) skills and knowledge ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (ii) attitudes and experiences ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (iii) reactions to food ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (iv) employment ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (v) social interaction ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................

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SECTION B

Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section. Question 12

Mr and Mrs Martinez migrated to Australia from Mexico five years ago. They have three children — Abbie, age 6, Dora, age 16 and Joseph age 17. Mrs Martinez works part-time as a nurse and does three night shifts a week. Each Saturday morning she and two friends walk 3 km to the local coffee shop and home again. Mr Martinez works as a farmhand at a local fish farm. The work is physically demanding so he likes to rest in front of the television in the evenings. Abbie goes to after-school care three days a week. Dora plays netball on Saturdays and works part-time at a local bakery. Joseph is tall and is growing very quickly. He also works part-time at the bakery and spends his spare time with friends in town.

Choose two members of the Martinez family and identify the factors that may affect their food choices. Provide examples of likely food choices in your answer. (15 marks) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... .......................................................................................................................................................

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Question 12 (continued) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... .......................................................................................................................................................

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Question 12 (continued) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... .......................................................................................................................................................

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FOOD AND NUTRITION

Senior Secondary


External Assessment

2013

Part 4

Time: 45 minutes

On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 2 Communicate ideas and information in a variety of forms. Criterion 8 Demonstrate knowledge and understanding of food related issues.

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CANDIDATE INSTRUCTIONS Candidates MUST ensure that they: • Communicate ideas and information in the form of extended written expression. • Demonstrate knowledge and understanding of food related issues. You must answer ONE question from this part. Candidates MUST respond using the form of extended written expression. Candidates MUST use structured paragraphs and sentences, which must be written in a logical, coherent manner, using specialised terminology and appropriate English grammar. Candidates must provide clear and reasoned arguments supported by examples. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. It is recommended that you spend approximately 45 minutes in total answering this part. All written responses must be in English.


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Answer EITHER Question 13 OR Question 14, but NOT both. Question 13 ‘The world currently produces an oversupply of food, yet each day millions of people worldwide do not have access to adequate food to sustain life.’ Construct an extended written response that includes: • identification of the groups for whom food security is likely to be an issue, giving consideration

to both less-developed and more-developed countries • discussion of the factors which contribute to some of these groups having inequitable access to

food • description and evaluation of three potential strategies that can address some of the factors

discussed. Question 14 ‘The provision of food worldwide relies on a food system which incorporates everything from the growing of food to the management of waste.’ Construct an extended written response that includes: • identification and discussion of current barriers to ecological sustainability within the food

system, considering the production, processing and distribution of food • description and evaluation of three potential strategies that can improve current practice and

enhance ecological sustainability.


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Question Number: (In the box write the number of the question you have answered.) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... .......................................................................................................................................................

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FOOD AND NUTRITION - tqa.tas.gov.au · Food and Nutrition – Part 1 Page 2 ... List three...

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Transcript of FOOD AND NUTRITION - tqa.tas.gov.au · Food and Nutrition – Part 1 Page 2 ... List three...