2 marksCatering for Special Needs, Budgets, and Table Service

CSEC Food and Nutrition · May/June 2011 · Paper 2 · Question 1(b)(i)

Ryan is advised to reduce fat and salt intake.

Suggest TWO guidelines that Ryan should follow when preparing meals to reduce his intake of fat.

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Other parts of this question

1(a)(i)Explain what is meant by the term 'nutritional status'.[2 marks]
1(a)(ii)Identify TWO food habits that may have a negative effect on nutritional status.[2 marks]
1(a)(iii)State ONE condition which may occur as a result of EACH of the food habits identified in (a)(ii).[2 marks]
1(b)(ii)Suggest TWO guidelines that Ryan should follow when preparing meals to reduce his intake of salt.[2 marks]
1(c)(i)Outline TWO signs/symptoms that may have led the doctor to diagnose vitamin A deficiency.[2 marks]
1(c)(ii)Suggest ONE food that Ryan can use to correct vitamin A deficiency.[1 mark]
1(d)(i)Identify ONE dish from the menu that is unsuitable for Ryan's convalescing grandmother.[1 mark]
1(d)(ii)Give TWO reasons why the identified dish is unsuitable.[2 marks]

More practice: the rest of this paper · more Catering for Special Needs, Budgets, and Table Service questions · all CSEC Food and Nutrition past papers