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Coimisin na Scrudithe StitState Examinations Commission

Leaving Certificate Examination

HOME ECONOMICS SCIENTIFIC AND SOCIAL

ORDINARY LEVEL

SAMPLE EXAMINATION PAPER

With Exemplar Answers

TIME 2 HOURS 30 MINUTES

280/320- MARKS

Instruction to CandidatesSection A There are twelve questions in this section.

Candidates are required to answer any ten questions.

Each question carries 6 marks.

Write your answers in the spaces provided on the examination paper.

Section B There are five questions in this section.

Candidates are required to answerQuestion 1 and any other two questions.

Question 1 is worth 80 marks.Questions 2, 3, 4 and 5 are worth 50 marks each.

Write your answers in the separate answer book provided.

Section C There are three questions in this section.

Candidates are required to answerone question from this section to include

Part A and eitherPart B or Part C of the selected question.

Question 1 and Question 3 are worth 80 marks each

Question 2 is worth 40 marks.

Write your answers in the separate answer book provided.

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You must return your examination paper with your answer book at the end of the

examination.

Section A

Answer any ten questions from this section

Write your answers in the spaces provided.

1. (a) List the elements found in protein. (4)

Carbon, Hydrogen, Oxygen, Nitrogen.

(b) Explain what is meant by protein denaturation. (2)

Breakdown / change in the structure of protein / protein molecules

unravel so lose structure and elasticity - by heating a food or

adding chemicals, or through agitation e.g. whisking.Process is irreversible.

2. (a)Name the enzyme that converts lipids to fatty acids and glycerol. (3)

Lipase.

(b) State the function of bile. (3)

Emulsifies fats to aid lipase to break down lipids.

3. (a) State two functions of Vitamin C. (4)

(i) Important in the absorption of iron.

(ii) Helps form connective tissue.

(b) List two good sources of Vitamin C. (2)

(i) Blackcurrants.(ii) Citrus fruits.

4. (a) Name the unit of measurement used to measure the energy value of food. (2)

kilocalories or kilojoules.

(b) State the amount of energy provided by each of the following (2)

1 gram of protein 4 kcal/17 kjoules.1 gram of fat 9 kcal/37kjoules.

(c) State the effect of frying on the energy value of food. (2)

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Increases the number of kcals of the food as the food absorbs the fat.

5. (a) Why is it important to include fibre rich foods when planning the daily diet? (2)

To prevent constipation, to aid digestion.

(b) List two dietary practices that would help ensure a good daily intake of fibre. (4)

Choose whole wheat or brown bread instead of white bread.

Leave skins on fruit and vegetables where possible.

6. (a) Name two major Irish food exports and two major Irish food imports. (4)

Irish food exports Irish food imports

Dairy Products Fruits - Melons, Oranges, Pineapples

Beef Vegetables - Peppers, Green Beans, Fennel

(b) List two career opportunities in the Irish Food Industry. (2)

(i) Catering

(ii) Quality control

7. (a) Suggest a different use in food preparation / cooking foreach of the following

fats /oils. (4)

soft margarine Cake making

butter Making shortbread

olive oil Stir-frying

low-fat spread Sandwich making

(b) Name one vitamin added to margarine during manufacture. (2)

Vitamin E.

8. The foods listed below are unsuitable for freezing. Give the reason. (6)

Food Reason unsuitable for freezing

1. Bananas They go black as a result of enzymatic action

2. Lettuce Lettuce leaves wilt

3.Whole eggs Crack and develop a gluey consistency

4. Mayonnaise It separates

5. Whole tomatoes Loss of texture on thawing

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6. Cream Separate on thawing

9. (a) Explain the termPAYE. (2)

Pay as you earn.

(b) State whyPAYEis necessary. (4)

Used by the Government to run the country e.g. provide schools and hospitals.

10. (a) Explain and give an example ofeach of the following consumer terms: (6)

(Explanation = 2 marks; Example = 1 mark) x 2

essential expenditure

Money that is spent on the needs of individual or family.

example Food.

discretionary expenditure

Items purchased with money left over after all essential spending and savings have

been covered.

example Holidays.

11. Name two in-built safety features used in electrical appliances and give an example of the useof each. (6)

(Name = 2 marks; Example of use = 1 mark) x 2

Safety feature Example of use

Thermostat To control temperature in an iron

Double insulationOuter casing of plastic on hairdryer which never

becomes live

12. Shopper-loyalty schemes are a popular technique used by retail outlets to encourage

consumers to purchase goods.

(a) Name one shopper-loyalty scheme used by a major supermarket group. (2)

Store club cards with points.

(b) State one advantage and one disadvantage of such a scheme. (4)

Advantage

Customer accumulates points that are converted into money vouchers to spend in

store.

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Disadvantage

Customer may not shop around for lower prices in other stores.

Section B

Answer Question 1 and any other two questions from this section.

Question 1 is worth 80 marks, questions 2,3,4 and 5 are worth 50 marks each.

1. The table shows the amount and the biological value of the protein present in a range of foods.

Food Protein

g per 100 g

Biological

Value

Milk 3 95%

Meat 18 80-90%

Fish 17 80-90%

Eggs 12 100%

Beans canned in Tomato Sauce 5 35-50%

Oatmeal 12 60%

Rice 6 65%

Tinned peas 6 35-50%

Wholemeal bread 10 50%

(a) State why it is important to include protein in a persons daily diet. (8)

(2 functions @ 4 marks)

1. For growth of body cells.

2. To manufacture hormones / antibodies / enzymes.

(b) State the difference between high biological value protein and low biological value

protein. (8)

(2 points @ 4 marks)

High all the essential amino acids in the correct proportion.

Low deficient in one or more of the essential amino acids.

(c) The recommended daily allowance (RDA) of protein for a teenager is 60-80 grams.

Using the information from the above table draw up a set of menus for one day for a

teenager which will provide the necessary RDA of protein. (Other foods can be added).

(16)

(3 meals x 4 marks each = 12) Correct menu layout for full marks);

(Correct RDA protein = 4 marks)

Glass Orange Juice

---Porridge

---

Scrambled egg on

wholemeal toast

Beef curry with

wholegrain rice---

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Fresh fruit salad /

crme frache

Glass milk Quiche Lorraine

and side salad

Tea

(d) Discuss three major factors that influenced your food choices when drawing up the

menus. (12)

(Expect 3 developed factors @ 4 marks each)

Energy.

Vitamin C and iron (girls)

Appeal to teenagers / likes whole family..

(e) State how the menus you have designed take account of :

meal planning guidelines

healthy eating guidelines. (16)

(Expect 2 meal planning guidelines @ 4 marks = 8)

(Expect 2 healthy eating guidelines @ 4 marks = 8)

Meal Planning Guidelines

Nutritional value

Variety in the diet

Healthy Eating Guidelines

Low in fat

Low in sugar

(f) State why the percentage of income spent on food is greatest among low income

earners? (5)

(1 reason @ 5 marks)

Less money coming in than other income groups so food will be a greater % of this lower

figure.

(g) Suggest three ways to reduce the weekly food bill for a low income family withoutaffecting the nutritional value. (15)

(3 ways @ 5 marks each)

Buy fresh rather than convenience foods/ready meals..

Bigger supermarkets better value than corner shop

Compare different brands of the same product for cost.

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2. On a visit to the local supermarket Lucy purchased a number of items at the delicatessen / meat

counter. There was only one staff member on duty at the counter. Lucy left the shop having

made the following observations:

Sausage rolls and cream slices were sitting uncovered on top of the counter

A variety of salads with mayonnaise dressings were in open serving bowls, some of the

bowls were chipped

Scraps of meat and vegetable peelings were lying on the floor behind the counter

There was only one chopping board visible at the counter

There was no evidence of plastic gloves being used when making up the salad rolls

Raw chicken fillets were displayed beside coleslaw

A wet dishcloth was used to wipe hands after handling raw meat.

(a) Comment on the operation of this delicatessen as observed by Lucy and identify

the potential food safety hazards involved. (14)

(Comment = 2 marks; Identify 6 hazards @ 2 marks each =12)

Comment

This delicatessen is not operating very well and it is breaking a lot of the food hygiene

regulations.

Food Safety Hazards Uncovered sausage rolls and cream slices would attract flies, could lead to food

poisoning.

The cream slices should be in a cooler place like the fridge, the cream could go sour

and lead to bacterial growth.

Chipped bowls would allow germs to multiply.

Salads with mayonnaise dressings are being stored at the wrong temperature, this

could lead to bacterial growth.

Cross contamination could occur between foods as a result of only one chopping board

being available.

Spread of germs because plastic gloves are not being used. Cross contamination could also occur between the raw chicken fillets and the coleslaw

being displayed side by side.

A wet dishcloth will contain germs and therefore should not be used to wipe hands.

Also fresh germs from the hands after handling meat will be transferred to the wet

cloth.

(b) Compile a set of procedures that the delicatessen manager should put in place in

order to ensure a high standard of food safety and hygiene. (12)

(4 points @ 3 marks)

Do not store raw foods beside cooked foods.Store all foods at the correct temperature.

Have different chopping boards for raw, cooked, vegetables, breads, etc.

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Use clean plastic gloves when handling each different raw/cooked food.

Clean up any spills immediately.

Train staff in food hygiene.

Do not use chipped crockery.

Check temperature of fridges/food cabinets.(c) Evaluate the range of foods being offered for sale at the delicatessen /meat counter

in the context of healthy eating guidelines. (12)(4 points @ 3 marks each)

Identify the foods, comment on the nutritional content of each and explain how they fit

in with the healthy eating guidelines.

The sausage rolls, mayonnaise and cream slices are high in fat.

The delicatessen offers a lot of salads, which are rich in minerals

and vitamins. They are accompanied by mayonnaise dressing which could be high in fat.

Chicken is a good protein food and is low in fat.

The deli offers a range of food from most sections of the food

pyramid although it appears to have more foods from the top shelf or high-energyfoods.

There is little evidence of foods from the cereal, bread and potato

section.

Cream slices may be high in sugar and we are told in the healthy

eating guidelines to reduce our sugar intake.

(d) (i) Name two packaging materials commonly used for take-away prepared foods.

(ii) State one advantage and one disadvantage of each of the packaging materials

you have named. (12)(Name = 2 marks, Advantage = 2 marks, Disadvantage = 2 marks) x 2

Greaseproof paper

Advantage

Resistant to grease and moisture..

Biodegradable.

Disadvantage

Grease resistant property is lost when paper is wet

Not very strongCreates litter.

Foil containers

Advantage

Can be reused

Prevents evaporation

Disadvantage

Containers can be damaged easily

Danger of spillage due to insecure lid.. Expensive

Creates litter

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3. Household management has been made more hygienic, efficient and safer

by technological developments in household appliances and

materials.

(a) State how improvements in the development of household appliances have made

food preparation and cooking more efficient and safer for the consumer. (12)

(Expect 4 points @ 3 marks each).

Name feature = 1 mark; explanation = 2 marks

Expect 1 reference to efficiency, 1 to safety and any 2 others

Efficiency

Appliances e.g. food processors contain a range of attachments - cake making,

blending, making crumbs easier than doing it manually

Cookers-dual circuit rings

Safety:

Feeder tubes on a food processor.

Thermostats prevent ovens overheating.

(b) Set out the results of a study you have undertaken on a large household appliance. Refer to:

(i) the general criteria to be considered when selecting the appliance;

(ii) guidelines for use;

(iii) the method of payment you would recommend and the reason for

recommending this payment method. (26)

(Name of appliance = 2 marks)

Can be any large appliance fridge, freezer, cooker etc

Fridge

Criteria to consider when selecting a fridge (4 criteria @ 3 marks = 12)1. Size of family capacity of appliance

2. Energy efficient rating of fridge.

3. Reliable brand with good guarantee and after sales service

4. Space available..

Guidelines for using a fridge (3 guidelines @ 2 marks = 6)

1. Never put warm food in a fridge..

2. Cover food to prevent drying out

3. Position of various foods

Method of payment: (Name = 3 marks; Reason = 3 marks)

Cash,

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There are no extra costs incurred and you are less likely to overspend.

(c) Describe one flame-retardant finish used in the manufacture of household

furnishings. (6)

(Name = 2 marks; description = 4 marks)

Expect well developed point for full marks.

Pyrovatex (Ciba Geigy) durable finish that can withstand repeated laundering and cleaning.

Pyrovatex is added into the fibre and becomes part of the fibre.

(d) How can the consumer satisfy him /herself that an upholstered chair is not a fire

hazard? (6)

(1 point @ 6 marks)

Read the attached label to see if the fabric has been treated with a flame retardant

finish.

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4. 100,000 Single Parent Households in Ireland(1996 Census of Population).

(a) Name and identify the characteristics oftwo types of family structures. (12)

(Name = 2 marks; 2 characteristics @ 2 marks each = 4 marks) x 2

Nuclear

Parents and children only

Small in size, democracy rules

Extended Large number of kinsfolk live together or in close proximity..

Older family members are highly regarded

(b) Give an account offour of the essential functions of the family. (16)

(4 functions @ 4 marks each)

Expect well developed points for full marks

1. Physical

2. Economical..3. Emotional..

4. Educational..

(c) State the difficulties a single parent might encounter in carrying out the functions

listed. (12)

(3 difficulties @ 4 marks each)

Physical: difficulty with providing the basic physical needs of food, warmth and shelter

due to lack of financeEconomic: difficulty providing all support for the family on one wage.

Emotional: single parent must act as both mother and father also loneliness and social

isolation are common problems..

Educational: all responsibility of pre schooling and homework falls on one person

(d) In relation to any two functions state how the state assists the family in carrying

out its functions. (10)

(Name = 2 marks; explanation = 3 marks) x 2

Child benefit: monthly financial aid to help cover the cost of a familys physical needs.

Education provision..

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5. Among the characteristics researchers have identified with a successful marriage are

the couples parents marriages are intact,

the groom married at 25 plus,

the bride and grooms educational achievement,

religious beliefs.

(a) Select any three of the characteristics mentioned above and state why, in your

opinion, each might affect the stability of a relationship. (12)

(3 points @ 4 marks each)

The couples parents marriage is intact

Good example, positive perception of marriage, easier to form loving relationship

The groom married at 25 plus

More mature, feelings may not change as quickly as if younger.

The bride and grooms educational achievement

Equality..similar outlook.may also affect type of job and income.no feelings of inferiority

(b) Outline the advantages of attending a pre-marriage course. (9)

(3 advantages @ 3 marks each)

Encourages communication between couples

Makes them aware of practical problems..

Helps them deal with positive and negative aspects of marriage.

(c) Discuss four reasons why a marriage might break down. (20)

(Name reason = 2 marks; explanation = 3 marks) x 4

Infidelity

Married for wrong reasons.

Problems e.g. alcoholism, gambling, financial, abuse

Different cultural or religious beliefs..

(d) Outline the role of the Family Mediation Service during marriage separation. (9)


Helps couple sort out:

Parenting arrangements..

Property issuesMaintenance

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Alternative to courtencourages couples to co-operate and work out mutually acceptable

agreement.

Section C

Candidates are required to answerone question from this section to include Part (A) and either Part (B)

or Part (C) of the selected question.

Elective 1 - Home Design and Management (80 marks)

1.(a) Many Irish homes, particularly those built prior to 1980, have poor energy efficiency levels.

The illustration shows a typical family home with poor levels of insulation.

(i) From the information provided above identify, giving possible reasons, the most

significant source of heat loss in the house. (8)

(Name = 2 marks; 2 reasons @ 3 marks each = 6 )

Walls

Reasons

Walls make up a large proportion of the house potential for heat loss isgreat.

No insulation in the walls.

(ii) Give a detailed description of the method of insulation you would recommend

for this area. Refer to: (a) name of material used; (b) method of installation;

(c) efficiency in reducing heat loss. (16)

(Name = 6 marks; Method of installation = 6 marks; Efficiency = 4 marks)

(a) Plastic foam.(b) Inject plastic foam into cavity walls through small holes which are drilled

into external brickwork. This dries and sets inside.

(c) 75% reduction in loss.

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25%-30% heat loss through the roof

25%-30% heat loss

through the walls

10%-15% heat loss through

the windows

10%-20% heat lossthrough the floor10%-15% heat loss

in draughts


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(iii) Suggest a method of reducing heat loss in each offour other areas of the house. (8)

(4 methods @ 2 marks each)

Windows double glazing

Roof fibreglass

External doors draught proofing

Floors carpet

(iv) State the importance of having adequate ventilation in the home. (9)

(Expect 3 points @ 3 marks each)

More oxygen brought into room. Stale smells removed

Condensation reduced.

(v) List three ways of improving natural ventilation in a house. (9)

(3 ways @ 3 marks each)

Windows

Wall vents

Fireplace

and

1.(b) Name the domestic heating system you would recommend for a family home. (6)

(Name = 6 marks)

Oil fired central heating.

In relation to the system named give details of:

(i) heat source; (4 marks)(ii) method of heat transfer; (2 points @ 3 marks each = 6 marks)

(iii) controls; (2 points @ 3 marks each = 6 marks)

(iv) ease of use and efficiency. (2 points @ 4 marks each= 8 marks)

Expect one point to refer to ease of use and one point to efficiency) (24)

(i) Oil.

(ii) Water heated in boiler by convection.

Radiators radiation

Timer

Thermostatic radiator valves..

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(iv) Very easy to use..

Efficient because

or

1.(c) List the general factors that should be considered when planning the layout and dcor

for a room. (12)


At least 1 point should refer to planning layout, 1 point refer to planning the dcor of a room

plus any 2 other points.

Dcor Colour..

Pattern..

Layout Family size and circumstance..Traffic flow..

In planning the dcor state, giving examples, how the design elements (i) colour,

(ii) pattern and (iii) texture could be applied. (9)(3 points @ 3 marks each)

Statement = 1 mark. Example = 2 marks

(i) Colour light colours to enlarge.e.g., cream in a small study.

(ii) Pattern can provide emphasis to attract attention..e.g. patterned

cushions on a plain settee.

(iii) Texture can give a feeling of comfort..e.g., rugs on floor.

Give three examples of current trends in interior design. (9)

(3 examples @ 3 marks each)

Colour 3 walls one colour and 4th wall a different one.

Lighting track lighting.

Kitchen design use of stainless steel for work tops and presses.

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Elective 2 -Textiles, Fashion and Design (40 marks)

2.(a) The illustration shows a casual style jacket.

(i) Evaluate this jacket for a school student with regard to (a) functional use,

(b) comfort when wearing and (c) general appearance. (12)

(Expect 4 points @ 3 marks each). At least 1 point under each heading plus 1 other.

Points must be well developed for full marks.

functional use,

Jacket is waterproof therefore protects against rain.

Reflective strips on sleeves provides safety in dark or dimmed light

(b) comfort when wearing

Adjustable cuffs with Velcro can be adjusted to ensure comfort around

wrists.

(c)general appearance.

Trendy appearance..

(ii) Suggest one fabric suitable for such a jacket giving reasons for your choice. (5)

(Name of fabric = 1 mark; 2 reasons @ 2 marks each = 4 marks)Fabric

Polyester-cotton.

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reflective strips

on sleeves

inner removable

fleece lining

concealed hood

drawstring waist

breathable waterproof outer

adjustable cuffs

with velcro

fastening


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Reasons

Comfortable to wear.

Wears well..(iii) Give an account of the factors that influence a persons clothing requirements. (8)

(Expect 2 factors @ 4 marks each).

Points must be well developed for full marks

Function

Weather

and

2.(b) Fashion in clothing is constantly changing.

(i) Give a brief account ofthree factors that influence fashion changes. (9)


Social influences

Economic trends.

Technological influences..

(ii) Name one modern fabric used for sports clothing. (6)

State why this fabric is suitable.

(Name = 3 marks; reason = 3 marks)

Fabric

Lycra.

Reason

Stretches easily for movement..

or

2.(c) (i) Sketch and describe a formal outfit suitable for a teenager for wear to a familywedding. (9)

(Sketch = 6 marks; Description = 3 marks)

(ii) Indicate how you have applied two of the following when designing the outfit: (6)


Proportion; There is harmony and proportion between the parts of the design. Nothing is too big or

too small e.g. a huge collar on a skimpy jacket

Emphasis Attracting the eye to one feature e.g. black collar and cuffs on a red coat. Accessories

and jewellery are also useful for adding emphasis..

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Elective 3 - Social Studies (80 marks)

3.(a) Education in Ireland is held in very high regard and has one of the highest participation rates

in the world. Currently many young people combine education and part-time work, with

many second level students working both evenings and weekends.

(i) What factors, in your opinion, contribute to the high level of participation in

education in Ireland? (8)

(2 points @ 4 marks each).

Expect well developed points for full marks.

Attitude of parents

School programmes designed to cater for a wide variety of student..

(ii) Name two different education programmes provided in second level schools thatprepares students for entry to the workplace. State the specific aspects of each

programme that students would find most useful as preparation for the world of

work. (18)

(Name = 3 marks; State aspects that prepare for world of work = 6) x 2

LCVP: link modules / work experience

TY: work experience..

(iii) State the advantages and the disadvantages of part-time work for second levelstudents. (12)

(Expect 2 advantages @ 3 marks each = 6; Expect 2 disadvantages @ 3 marks each = 6)

Advantages

Economical.

Independence.

Disadvantages

Tiredness..

Working hours interfering with study time..

(iv) The Protection of Young Persons (Employment) Act 1996 is designed to protect

employees under the age of 18.

Describe the protection provided to young workers under the terms of this Act. (12)


Identify point = 3 marks; explanation = 3 marks.

Regulates age..

Maximum work time.

and

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3.(b) Unpaid and voluntary work supplements many of the services provided by the state.

(i) Give a brief account ofthree different types of supports provided to families by

voluntary organisations. (12)

(3 @ 4 marks each = 12). (Name = 2 marks; explanation = 2 marks)

Financial assistance.

Assisting older people by providing hot meals .

Work with refugees

(ii) Name one organisation that provides each type of support. (6)

(3 @ 2 marks each). Expect 1 organisation for each type of support

St. Vincent de Paul provides financial assistance.

Meals on Wheels

Irish Refugee Trust.

(iii) Outline the benefits of voluntary work to the volunteer. (12)

(3 benefits @ 4 marks each)

Gain experience

Meet other people

Opportunity to help other people

or

3.(c) (i) State why there is a growing demand for childcare facilities in Ireland. (9)


Increasing number of dual earner families..

Increasing number of lone parent families where the parent has to go out to

work.

Second chance education enables parents to return to full time education

however childcare facilities are needed.

(ii) Name thechildcare option you would recommend for a family with a new-born

baby and a child attending primary school, where both parents finish work at5.30 p.m. Give reasons for your choice. (15)

(Name = 3 marks; 3 reasons @ 4 marks each = 12)

Crche - that provides after school club for the child attending primary school.

Reasons:

Trained staff whose only duty is to look after the children

After school club will supervise the older childs homework and encourage

educational activities

Excellent facilities.

(iii) State two effects of dualearner families on family life. (6)

(2 effects @ 3 marks each)

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Stress of trying to juggle home and work life..

Increased income higher standard of living ..

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