CSEC Food and Nutrition · May/June 2016 · Paper 2

45 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)2 marksDefine the term 'undernutrition'.
2. 1(b)(i)1 markIdentify ONE sign or symptom of Protein Energy Malnutrition (PEM).
3. 1(b)(ii)1 markIdentify ONE sign or symptom of anorexia nervosa.
4. 1(b)(iii)1 markIdentify ONE sign or symptom of dietary anaemia.
5. 1(c)1 markState ONE function of dietary fibre or roughage in the diet.
6. 1(d)4 marksPlan a THREE course meal for a vegan.
7. 1(e)6 marksDiscuss THREE possible health benefits of consuming a vegan diet.
8. 2(a)(i)2 marksList TWO tests that Vanessa could use to determine when the jam is set.
9. 2(a)(ii)2 marksDescribe the procedure for any ONE of the setting tests listed in (a)(i).
10. 2(a)(iii)2 marksList TWO guidelines, other than pectin content, to consider when selecting mangoes for jam making.
11. 2(a)(iv)2 marksSuggest TWO ways in which the pectin content could be enhanced during the preparation of the mango jam to ensure proper setting when selected mangoes lack sufficient pectin.
12. 2(b)(i)2 marksExplain why washing is important when freezing green beans.
13. 2(b)(ii)2 marksExplain why blanching is important when freezing green beans.
14. 2(b)(iii)2 marksExplain why sealing the package is important when freezing green beans.
15. 2(b)(iv)2 marksExplain why the rate of freezing is important when freezing green beans.
16. 3(a)3 marksList THREE types of batters.
17. 3(b)(i)1 markState ONE function of salt as it relates to yeast products.
18. 3(b)(ii)1 markState ONE function of sugar as it relates to yeast products.
19. 3(b)(iii)1 markState ONE function of eggs as it relates to yeast products.
20. 3(c)(i)1 markExplain why Paul may use sieving to make the fruit cake.
21. 3(c)(ii)1 markExplain why Paul may use creaming to make the fruit cake, giving a different reason.
22. 3(c)(iii)1 markExplain why Paul may use whisking to make the fruit cake, giving a different reason.
23. 3(c)(iv)1 markExplain why Paul may use folding to make the fruit cake, giving a different reason.
24. 3(d)(i)2 marksExplain ONE procedure that should have been used to prevent the fruits from sinking to the bottom of the cake.
25. 3(d)(ii)2 marksExplain ONE procedure that should have been used to prevent the cake from sinking in the middle.
26. 3(d)(iii)2 marksExplain ONE procedure that should have been used to prevent the crust from becoming crisp and sugary.
27. 4(a)2 marksUsing an example, define the term 'invisible fat'.
28. 4(b)(i)4 marksState FOUR factors that may influence the nutritional status of elderly persons.
29. 4(b)(ii)6 marksSuggest, with a reason, the food preparation practices that should be used for dried beans, apple, and lettuce to ensure nutrients are retained.
30. 4(c)4 marksExplain why the doctor recommended an increase in the intake of any TWO of calcium, iron, or dietary fibre.
31. 5(a)2 marksList TWO factors that should be considered when choosing a refrigerator.
32. 5(b)2 marksState one small electrical appliance that is suitable for the preparation of any TWO of croutons, fresh citrus fruit punch, mayonnaise, or bread. Select a different small electrical appliance in EACH case.
33. 5(c)(i)2 marksState TWO symptoms of food poisoning that a person may experience if the chowder is consumed.
34. 5(c)(ii)6 marksExplain THREE factors that may contribute to food contamination of the chowder.
35. 5(c)(iii)4 marksSuggest FOUR factors of hygiene and food safety one should consider when purchasing the milk and fish for the chowder.
36. 6(a)2 marksState ONE difference between 'white fish' and 'oily fish'.
37. 6(b)4 marksBriefly describe TWO methods by which heat is transferred during cooking.
38. 6(c)(i)6 marksDiscuss THREE guidelines, other than supplementing the family's income, that Mrs Otis may find useful in providing nutritious meals for her family when shopping for food.
39. 6(c)(ii)4 marksTo supplement the family's income Mr Otis produced packages of guava cheese and needs advice on labelling. Suggest, with a reason, TWO types of information which should appear on the label of the guava cheese.
40. 7(a)2 marksIdentify ONE material that may be used for covering the floor of a modern kitchen and state ONE reason why the material is suitable for this purpose.
41. 7(b)4 marksList FOUR guidelines, other than pre-preparation, which should be followed when writing a time plan.
42. 7(c)4 marksWrite a plan for the main course of a lunch menu.
43. 7(d)(i)2 marksExplain how spoilage of flour may be minimized during storage.
44. 7(d)(ii)2 marksExplain how spoilage of oranges may be minimized during storage.
45. 7(d)(iii)2 marksExplain how spoilage of meat may be minimized during storage.