THIS IS A NEW SPECIFICATION

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1 THIS IS A NEW SPECIFICATION GENERAL CERTIFICATE OF SECONDARY EDUCATION HOME ECONOMICS Food and Nutrition Principles of Food and Nutrition B003 * OCE / * Candidates answer on the Question Paper OCR Supplied Materials: None Other Materials Required: None Friday 22 January 2010 Afternoon Duration: 1 hour 30 minutes * B * INSTRUCTIONS TO CANDIDATES Write your name clearly in capital letters, your Centre Number and Candidate Number in the boxes above. Use black ink. Pencil may be used for graphs and diagrams only. Read each question carefully and make sure that you know what you have to do before starting your answer. Answer all the questions. Do not write in the bar codes. Write your answer to each question in the space provided. INFORMATION FOR CANDIDATES The number of marks is given in brackets [ ] at the end of each question or part question. The total number of marks for this paper is 80. Your Quality of Written Communication is assessed in Question 5. This document consists of 12 pages. Any blank pages are indicated. [K/501/5496] DC (SC/SW) 18103/5 OCR is an exempt Charity Turn over

2 1 Many families use some convenience foods. Look at the diagram below: 2 Apple Frozen pastry Beef Cook-chill lasagne Pasta Salt Cauliflower Instant mashed Potato Can of chopped Tomatoes Frozen cauliflower (a) (i) Identify four convenience foods from the diagram above [4] (ii) Give two reasons why convenience foods are popular [2]

3 (iii) Give two disadvantages of convenience foods [2] Current dietary guidelines recommend that people reduce their fat and sugar intakes. (b) (i) Give three reasons why people are recommended to reduce fat intake [3] (ii) Describe what advice you could give someone trying to reduce their sugar intake.... [6] (c) (i) What is meant by the term hidden sugar?... [1] (ii) Name two foods containing hidden sugar [2] [Total: 20] Turn over

4 2 It is important to read food labels carefully to understand what we are eating. Look at the label shown below: 4 Mighty Stores Supermarket Wholewheat pasta spirals 1 kg e Nutritional information Store in a cool dry place Cooking instructions: Hob (10 mins) * Allow 75 g per person * Add pasta to a large pan of boiling water, stir and return to the boil * Cook for 10 minutes, drain well and serve immediately Ingredients Durum wholewheat semolina BBE 04/ kg e (V) Energy 75 g when cooked: 1030 kj 245 kcal Protein 9.4g 12.5 g Carbohydrate sugars Fat saturates Fibre Sodium 49.9 g 1.5 g 1.9 g 0.4 g 6.8 g Trace Produce of Italy 100 g (dry) contains 1370 kj 325 kcal g 2.5 g 0.5 g 9.0 g Trace (a) (i) Where are the wholewheat pasta spirals produced?... [1] (ii) How much fibre is found in 75 g wholewheat pasta spirals when cooked?... [1] (iii) How much protein is found in 100 g of dry wholewheat pasta spirals?... [1] (iv) How should the wholewheat pasta spirals be stored?... [1] (v) What does the (V) symbol mean on the packaging?... [1]

5 5 (b) Describe two changes to pasta when cooked, giving reasons for the changes. Change 1... Reason... [2] Change 2... Reason... [2] (c) Give three reasons why pasta has become popular [3] (d) Most staple foods are carbohydrates. Name three carbohydrate staple foods other than pasta [3] [Total: 15] Turn over

6 3 Food can be cooked in different ways 6 (a) (i) Give three reasons why food is cooked [3] Micro-waving is one method of cooking vegetables. (ii) Give two advantages of micro-waving vegetables [2]

7 (b) Radiation is one way heat is transferred when cooking food. 7 (i) Label the diagrams below showing the different types of heat transfer. Radiation has been labelled for you. Radiation [1] [1] (ii) Explain two of the methods of heat transfer used when cooking food.... [2] [2] (c) Jam making is one method of home preservation. Complete the table below with two other methods of home preservation. Give one different example of a food suitable for each method. Jam making Preservation method Strawberries Food to be preserved [4] [Total: 15] Turn over

8 4 Vitamins and minerals are essential for good health. 8 (a) (i) Complete the table below Nutrient Good food source Deficiency disease Calcium Milk Iron Anaemia B Vitamins Beriberi Vitamin A [5] (ii) Explain why a pregnant woman needs an increased intake of folic acid.... [2]

9 9 (b) Explain how a low-income family could make sensible choices when shopping and preparing food.... [8] [Total: 15] Turn over

10 10 The Quality of Written Communication will be assessed in your answer to this question. 5 Everyone requires different amounts of energy. Describe the factors that influence an individual s energy requirements. Discuss the effects of an energy imbalance.

11 11 Turn over

12 12 [15] [Total: 15] [Paper total: 80 marks] Copyright Information OCR is committed to seeking permission to reproduce all third-party content that it uses in its assessment materials. OCR has attempted to identify and contact all copyright holders whose work is used in this paper. To avoid the issue of disclosure of answer-related information to candidates, all copyright acknowledgements are reproduced in the OCR Copyright Acknowledgements Booklet. This is produced for each series of examinations, is given to all schools that receive assessment material and is freely available to download from our public website ( after the live examination series. If OCR has unwittingly failed to correctly acknowledge or clear any third-party content in this assessment material, OCR will be happy to correct its mistake at the earliest possible opportunity. For queries or further information please contact the Copyright Team, First Floor, 9 Hills Road, Cambridge CB2 1GE. OCR is part of the Cambridge Assessment Group; Cambridge Assessment is the brand name of University of Cambridge Local Examinations Syndicate (UCLES), which is itself a department of the University of Cambridge.

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