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3 marksConcept of Diet and Dietary Choices

CSEC Food and Nutrition · May/June 2012 · Paper 2 · Question 4(d)

Suggest THREE guidelines to assist a nineteen-year-old school secretary in planning and preparing meals to meet her nutritional requirements.

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Other parts of this question

  1. 4(a)(i)Outline TWO functions of water.[2 marks]
  2. 4(a)(ii)Outline TWO functions of protein.[2 marks]
  3. 4(a)(iii)Outline TWO functions of carbohydrate.[2 marks]
  4. 4(b)Name THREE nutrients present in brown rice that make it more nutritious than white rice.[3 marks]
  5. 4(c)(i)Suggest which dish is suitable and which is unsuitable for your elderly neighbour.[2 marks]
  6. 4(c)(ii)Provide reasons to support your answer in (c)(i).[2 marks]

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