CSEC Food and Nutrition · May/June 2009 · Paper 2

49 questions and parts from this paper. Open one to see it in full, then practise it on Quelpr and get it marked against the mark scheme.

1. 1(a)3 marksIdentify THREE factors, other than nutrition knowledge, influencing food choices.
2. 1(b)3 marksList THREE signs or symptoms of diabetes.
3. 1(c)3 marksOutline THREE meal planning guidelines for individuals convalescing from major surgery (no menu required).
4. 1(d)3 marksSuggest THREE nutritional guidelines to address Merle's symptoms.
5. 1(e)(i)2 marksExplain why the statement 'Plantains are good for children who suffer from anemia' is incorrect.
6. 1(e)(ii)2 marksExplain why the statement 'An excessive intake of sugar causes diabetes' is incorrect.
7. 2(a)(i)2 marksDefine the food preservation term: Bottling.
8. 2(a)(ii)2 marksDefine the food preservation term: Blanching.
9. 2(b)2 marksState TWO qualities to consider when selecting fruits for jam-making.
10. 2(c)(i)2 marksIdentify ONE feature of a pot and ONE feature of a spoon required for jam-making.
11. 2(c)(ii)2 marksExplain the importance of EACH feature identified in (c)(i).
12. 2(d)2 marksExplain what may cause thawed pigeon (gungo) peas to become soft.
13. 2(e)(i)2 marksName ONE additive used by manufacturers in (a) Margarine and (b) Mayonnaise.
14. 2(e)(ii)2 marksState the function of EACH additive identified in (e)(i).
15. 3(a)2 marksDefine the term 'bake blind'.
16. 3(b)(i)2 marksOutline TWO advantages of boiling.
17. 3(b)(ii)2 marksOutline TWO advantages of grilling.
18. 3(c)4 marksState TWO culinary uses of eggs in food preparation and provide ONE example item prepared for each use.
19. 3(d)4 marksSelect an appropriate cake preparation method and describe THREE steps involved.
20. 3(e)(i)1 markSuggest ONE factor causing the muffins to have large tunnels.
21. 3(e)(ii)1 markSuggest ONE factor causing the muffins to have poor flavour.
22. 4(a)2 marksDefine the term 'complementary feeding'.
23. 4(b)3 marksState THREE advantages to the infant of continuing breastfeeding during complementary feeding.
24. 4(c)1 markState the MAIN function of protein in an infant's diet.
25. 4(d)(i)2 marksSuggest TWO foods to combine with potatoes to ensure nutritional adequacy for the infant.
26. 4(d)(ii)4 marksDescribe the preparation and cooking method for the suggested infant meal.
27. 4(d)(iii)2 marksIdentify ONE vitamin present in the suggested infant meal and state ONE function of this vitamin.
28. 4(d)(iv)2 marksSuggest TWO nutritional guidelines for breastfeeding mothers.
29. 5(a)2 marksDefine the term 'star rating' (star marking) as it relates to refrigerator usage.
30. 5(b)(i)1 markState ONE purpose of the oven fan on a cooker.
31. 5(b)(ii)1 markState ONE purpose of the thermostat on a cooker.
32. 5(c)2 marksList TWO other factors customers should consider when selecting a cooker or stove besides an oven fan and thermostat.
33. 5(d)(i)2 marksSuggest TWO dishes or items prepared using rice, and TWO dishes or items prepared using carrots.
34. 5(d)(ii)2 marksIdentify a suitable small electrical appliance for preparing EACH dish or item named in (d)(i).
35. 5(d)(iii)2 marksSuggest TWO first aid measures for treating hand burns sustained while preparing food.
36. 5(d)(iv)4 marksSuggest FOUR kitchen hygiene practices to follow during food preparation.
37. 6(a)2 marksState TWO advantages of buying food at large supermarkets.
38. 6(b)(i)2 marksIdentify TWO convenience foods.
39. 6(b)(ii)1 markState ONE advantage of using convenience foods in meal preparation.
40. 6(b)(iii)1 markState ONE disadvantage of using convenience foods in meal preparation.
41. 6(c)(i)4 marksSuggest FOUR food shopping guidelines for Carla to ensure nourishing meals on a limited budget.
42. 6(c)(ii)2 marksState ONE reason why bread flour should be used instead of cake flour for bread making.
43. 6(c)(iii)4 marksDescribe FOUR effects of heat on beef during stewing.
44. 7(a)(i)2 marksDefine the meal service term: Brunch.
45. 7(a)(ii)2 marksDefine the meal service term: Cocktails.
46. 7(a)(iii)2 marksDefine the meal service term: Table d'hôte.
47. 7(b)(i)2 marksState TWO factors to consider when planning meals for elderly residents.
48. 7(b)(ii)6 marksOutline a two-course low-budget lunch menu for senior citizens, incorporating ONE different local food item in the carbohydrate/starchy dish and dessert respectively.
49. 7(b)(iii)2 marksSuggest TWO fuel-saving techniques when preparing and cooking the planned meal.