TEST CODE OI22IO2O
FORM TP 2009069 MAy/ruNl2ooe
CARIBBEAN EXAMINATIONS COUNCIL
SECONDARY EDUCATION CERTIFICATE
EXAMINATION
FOOD AND NUTRITION
Paper 02 - General Proficiency
2 hours
Il MAY 2009 (p.m.)
INSTRUCTIONS TO CANDIDATES
READ THE FOLLOWING INSTRUCTIONS CAREFULLY
1. This paper consists of TWO parts: PART A and PART B.
) PART A comprises THREE COMPULSORY questions, one from each section of the syllabus.
You are required to answer ALL questions.
3. PART B comprises F OUR questions drawn from all sections of the syllabus. You are required
to answer TWO questions.
4. You MUST answer FM questions: ALL THREE from PART A and TWO from PART B.
In addition to the TWO hours, you are allowed TEN minutes to read through the paper.
Writing MAY begin during this time.
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I DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO
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PART A
Answer ALL questions in this section.
Each question is worth 16 marks.
l. Food choices are influenced by several factors.
(a) Identify THREE factors, other than a knowledge of nutrition, that influence people's
food choices. ( 3 marks)
(b) List THREE signs or symptoms of diabetes. ( 3 marks)
(c) Merle's daughter is convalescing after major surgery and Merle has asked the nurse for
assistance in planning meals for her daughter.
OutlineTHREE guidelines thatmustbe followedwhenplanning meals forpatients who
are convalescing from major surgery.
(You are not required to write a menu.) ( 3 marks)
(d) Duringherroutine examinationMerle informed thenursethatherblood was not clotting
easily and her teeth were becoming weak.
SuggestTHREE nutritional guidelines thatMerle shouldfollow to address the problems
identified above. ( 3 marks)
(e) Based on your knowledge of nutrition, explain why EACH of the following statements
is incorrect.
(Ð Plantains are good for children who suffer from anemia.
(iÐ An excessive intake of sugar causes diabetes.
( 4 marks)
Total L6 marks
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, As part of your SBA project, you were required to conduct research on food preservation and
share your findings with your class.
(a) Define EACH of the following terms used in food preservation:
(Ð Bottling
(iÐ Blanching
( 4 marks)
(b) State TWO qualities that must be considered when selecting fruits for making jam.
( 2 marks)
(c) (Ð Identify ONE feature of apot and ONE feature of a spoon that wouldberequired
for the jam-making process. ( 2 marks)
(ii) Explain the importance of EACH feature you identified at (c) (i) above.
( 2 marks)
(d) At your presentation, a classmate noted that after thawing pigeon (gungo) peas, they
became soft.
Explain what may have caused this to occur. ( 2 marks)
(e) Food additives play an important role in the processing of food.
(i) Name ONE additive that might be used by food manufacturers in EACH of the
following products:
a) Margarine
b) Mayonnaise ( 2 marks)
(ii) State the function of EACH additive you identified at (e) (i) above.
( 2 marks)
Total 16 marks
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3. Foods can be prepared by a variety of methods.
(a) Define the term 'bake blind'. ( 2 marks)
(b) outline Two advantages of EACH of the following methods of cooking:
(Ð Boiling
(iÐ Grilling ( 4 marks)
(c) Eggs are often referred to as a versatile food. State TWO ways in which eggs can be used
in food preparation and give ONE example of the items that can be prepared in EACH
case. ( 4 marks)
(d) You have been given the ingredients below to make a cake for your birthday:
1 lb pre-sifted flour
1 lb sugar
1 lb margarine
12 eggs
Select an appropriate method for preparing the cake AND describe THREE steps in
the method you have selected. ( 4 marks)
(e) After an evaluation of a batch of cheese muffins made by your Food and Nutrition class,
the students reported the following faults:
(Ð The muffins had large tunnels.
(iÐ The muffins had a poor flavour.
Suggest ONE factor that may have contributed to EACH of the faults identified above.
( 2 marks)
Total 16 marks
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PART B
Answer TWO questions in this section.
Each question is worth 16 marks.
4. Mothers are encouraged to begin complementary feeding of infants while continuing breastfeeding.
(a) Define the term 'complementary feeding'. ( 2 marks)
(b) State THREE advantages, to the infant, of continuing breastfeeding during complemen-
tary feeding. ( 3 marks)
(c) State the MAIN function of protein in an infant's diet. (lmark)
(d) Mrs. John has decided to use potatoes in a meal for her five-month-old baby.
(Ð Suggest TWO foods that can be combined with the potatoes to ensure a
nutritionally adequate meal for the five-month-old baby. ( 2 marks)
(iÐ Describe the method of preparation and cooking for the meal suggested in (d) (i)
above. ( 4 marks)
(iiÐ Identify ONE vitamin that may be present in the meal suggested at (d) (Ð above
and state ONE function of this vitamin. ( 2 marks)
(iv) Suggest TWO nutritional guidelines that breastfeeding mothers should follow.
( 2 marks)
Total 16 marks
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5. (a) Define the term 'star rating' (star marking) as it relates to the use of the refriserator.
( ãmarks)
(b) state oNE purpose of EACH of the following features of a cooker or stove:
(Ð Oven fan
(iÐ Thermostar ( 2 marks)
(c) When selecting a cooker or stove, customers consider desirable features such as oven f-an
and thermostat to be important. List TWO other factors that customers should consider.
( 2 marks)
(d) Joseph, the head chef at Blue Saki Restaurant, prepared a meal that included rice and
carrots.
(Ð SuggestTWO dishes oritems that can bepreparedusingEACH of the following
foods: rice, carrots. ( 2 marksl
(iÐ Identify a suitable small electrical appliance that can be used in preparing EACH
dish or item named ar (d) (Ð above. ( 2 marks)
(iiÐ Joseph sustained burns to his hands while preparing the meal. Suggest TWO
First Aid measures to treat the burns. ( 2 marks)
(iv) suggest FouR kitchen hygiene practices that must be followed when preparing
foods. ( 4 marks)
Total 16 marks
6. consumers today have a variety of choices when shopping for food.
(a) state Two advantages of purchasing food in large supermarkets. ( 2 marks)
(b) (Ð Identify TWO 'convenience foods,. ( 2 marks)
(iÐ state oNE advantage of using convenience foods in meal preparation.
(lmark)
(iiÐ State ONE disadvantage of using convenience foods
(lmark)
(c) carla is a housewife who has a large family and limited money to spend on food.
(Ð Suggest FOUR guidelines that Carla should follow when shopping for food to
ensure that her family is provided with nourishing meals. ( 4 marks)
(iÐ state oNE reason why carla should use bread flour instead of cake flour. for
making bread. ( 2 marks)
(iii) Carla enjoys cooking stewed beef. Describe FOUR effects of heat on beef after
it has been stewed. ( 4 marks)
Total 16 marks
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Several factors mustbe borne in mind in theplanning,prepmation and service of differentmeals.
(a) Define EACH of the following terms as they relate to meal planning and service:
(Ð Brunch
(iÐ Cocktails
(iiÐ Table d'hôte ( 6 marks)
(b) Your Food and Nutrition class is involved in a project for developing nutritious low-
budget meals for the residents of Gentle Rest Home for the Elderly.
(Ð State TWO factors to be considered when planning meals for the elderly
residents of the home. ( 2 marks)
(iÐ Outline amealplan for atwo-course low-budgetlunch menuforseniorcitizens.
Include ONE different local food EACH in the carbohydrate/starchy dish
and the dessert of the meal. ( 6 marks)
(iiÐ SuggestTWOwaysofsavingfuelwhenpreparingandcookingthemealplanned
at (b) (iÐ above. ( 2 marks)
Total L6 marks
END OF TEST
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