2015 NUTRITION ATTACH SACE REGISTRATION NUMBER LABEL TO THIS BOX. Section A of Part 1: Short-answer and Analytical Questions

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1 NUTRITION External Examination 2015 FOR OFFICE USE ONLY SUPERVISOR CECK ATTAC SACE REGISTRATION NUMBER LABEL TO TIS BOX QUESTION BOOKLET 1 11 pages, 4 questions RE-MARKED Tuesday 3 November: 9 a.m. Time: 2 hours Section A of Part 1: Short-answer and Analytical Questions Examination material: Question Booklet 1 (11 pages) Question Booklet 2 (11 pages) Question Booklet 3 (6 pages) one SACE registration number label Approved dictionaries and calculators may be used. Instructions to Students 1. You will have 10 minutes to read the paper. You must not write in your question booklets or use a calculator during this reading time but you may make notes on the scribbling paper provided. 2. This paper is in two parts: Section A of Part 1 is in Question Booklet 1; Section B of Part 1 is in Question Booklet 2; and Part 2 is in Question Booklet 3. Part 1: Short-answer and Analytical Questions (Questions 1 to 8) Answer Section A of Part 1 (Questions 1 to 4) in the spaces provided in Question Booklet 1. Answer all questions. Write on page 11 if you need more space. Answer Section B of Part 1 (Questions 5 to 8) in the spaces provided in Question Booklet 2. Answer all questions. Write on page 11 if you need more space. Part 2: Extended-response Questions on Option Topics (Questions 9 and 10) Answer either Question 9 or Question 10. Write your answer on the pages provided in Question Booklet In Part 1 there is no need to fill all the space provided; clear, well-expressed answers are required. If you delete part or all of an answer, you should clearly indicate your final answer and label it with the appropriate question number. 4. The allocation of marks and the suggested allotment of time are as follows: Part marks 90 minutes Part 2 20 marks 30 minutes Total 120 marks 120 minutes 5. Attach your SACE registration number label to the box at the top of this page. Copy the information from your SACE registration number label into the boxes on the front covers of Question Booklet 2 and Question Booklet At the end of the examination, place Question Booklet 2 and Question Booklet 3 inside the back cover of this question booklet. SACE Board of South Australia 2015

2 STUDENT S DECLARATION ON TE USE OF CALCULATORS By signing the examination attendance roll I declare that: my calculators have been cleared of all memory no external storage media are in use on these calculators. I understand that if I do not comply with the above conditions for the use of calculators I will: be in breach of the rules have my results for the examination cancelled or amended be liable to such further penalty, whether by exclusion from future examinations or otherwise, as the SACE Board of South Australia determines. page 2 of 11

3 PART 1: SORT-ANSWER AND ANALYTICAL QUESTIONS (Questions 1 to 8) (100 marks) Answer all questions in this part in the spaces provided. The allocation of marks is shown in brackets at the end of each part of each question. You should spend about 90 minutes on this part. Section A (Questions 1 to 4) (50 marks) 1. (a) Outline one disadvantage for consumers of certified organic produce. (b) Refer to the following graph, which shows the number of certified organic farms in Australia from 2008 to 2014: 6000 Number of Certified Organic Farms in Australia 4500 number of farms year (i) Describe the trend of the data shown in the graph above. (2 marks) (ii) Suggest one reason for this trend in relation to consumers of certified organic produce. (2 marks) page 3 of 11 PLEASE TURN OVER

4 2. Two 17-year-old adolescents one male (Aaron) and one female (Emma) are undertaking identical training programs for a national rowing competition. (a) (i) State which adolescent is likely to have the higher basal metabolic rate (BMR). (ii) Identify one factor that could account for the difference in the BMR of these two adolescents. (iii) Describe how this factor affects BMR. (2 marks) (b) Refer to the following table, which provides additional information about Aaron: weight daily energy intake energy expenditure from daily activity thermic effect of food per 24-hour period 77 kg kj 2210 kj 1230 kj (i) State the percentage (%) of Aaron s daily energy intake that contributes to the thermic effect of food per 24-hour period. (ii) Calculate Aaron s BMR using the following formula: BMR (kj/day) = weight (kg) kj 24 hours. Show your calculation and round your answer to the nearest whole number. BMR = kj/day (2 marks) page 4 of 11

5 (iii) Calculate Aaron s total daily energy expenditure. Show all calculations and round your answer to the nearest whole number. Total daily energy expenditure = kj (3 marks) (iv) Calculate the difference between Aaron s energy intake and his energy expenditure, to the nearest whole number. Difference = kj (1 mark) (v) The difference between Aaron s energy intake and energy expenditure remained the same for a long time. Describe the long-term effect of this on Aaron. (2 marks) page 5 of 11 PLEASE TURN OVER

6 3. The gastrointestinal tract is a group of organs that work together to convert food into nutrients that the human body can use to make energy, to grow, and to repair itself. (a) Refer to the following diagram, which shows the human digestive system: On the diagram above, write on each line the name of the structure indicated. (2 marks) (b) When food moves to the lower part of the stomach, it is mixed into a semi-fluid substance called chyme. (i) Describe how the entry and exit of food to and from the stomach is controlled. (2 marks) (ii) Describe the process of mechanical digestion in the stomach. (2 marks) page 6 of 11

7 (c) Gastric juice, which is a mixture of mucus, hydrochloric acid, and digestive enzymes, is secreted into the stomach. (i) State two functions of hydrochloric acid in the stomach. (1) (1 mark) (2) (1 mark) (ii) Describe the chemical digestion of lipids. (4 marks) page 7 of 11 PLEASE TURN OVER

8 Refer to the following diagram, which shows a food label for a can of baked beans in tomato sauce: Preparation instructions Stove-top cooking: 1. Spoon baked beans into a small saucepan. 2. eat until almost boiling, occasionally stirring. Do NOT boil. 3. Remove from heat and serve Microwave cooking: 1. Spoon baked beans into a microwave-safe dish. 2. Cover and cook for 90 seconds on high. Stir halfway through cooking time. Information: Made in Australia from imported and local ingredients. Please recycle Low in Fat No Brand Baked Beans in tomato sauce IG IN PROTEIN IG IN DIETARY FIBRE 420 g NUTRITION INFORMATION Servings per package: 3 Serving size: 140 g Quantity per serving Quantity per 100 g Energy 508 kj 363 kj Protein 6.4 g 4.6 g Fat total 0.8 g 0.6 g saturated 0.3 g 0.2 g Carbohydrate 25.1 g 17.9 g sugars 6.6 g 4.7 g Sodium 364 mg 260 mg Ingredients: navy beans (50%), tomato puree, water, sugar, thickener (1422), mineral salt (509), acidity regulators (acetic acid, citric acid), colour (paprika oleoresin), fl avour, onion. May contain traces of nuts. Storage: Store in a cool place out of direct sunlight. Refrigerate unused contents in a non-metallic container. Consume within 3 days. Best before: See end of can. Low GI: 38 (a) The glycaemic load (GL) can be calculated using the following formula: glycaemic load = (glycaemic index grams of carbohydrates) 100 GL Categories LOW: 10 or less MEDIUM: IG: 20 or more (i) Calculate the GL per serving of baked beans in tomato sauce using the information on the food label above. Show all calculations and round your answer to the nearest whole number. GL per serving = (3 marks) page 8 of 11

9 (ii) Determine the category low, medium, or high of the GL calculated in part (a)(i). (b) Explain one advantage of using GL to evaluate an individual s diet and health status. (2 marks) (c) Name two food additive groups that are used in the can of baked beans in tomato sauce and outline their function in this particular food. (i) (1) Additive group 1: (1 mark) (2) Function: (1 mark) (ii) (1) Additive group 2: (1 mark) (2) Function: (1 mark) (d) (i) Identify one area of the food label shown that is in breach of the Food Standards Australia New Zealand Act (ii) Explain how this breach of the Act could affect consumers. (2 marks) page 9 of 11 PLEASE TURN OVER

10 (e) Explain one aspect of the food label shown that can ensure consumer protection or safety. (2 marks) (f) (i) Name one food that an adolescent vegan could consume with a serving of baked beans in tomato sauce that would improve the protein composition of the meal. (ii) Justify your choice. (2 marks) (g) State two non-nutritional advantages of selecting microwave cooking over stove-top cooking to prepare baked beans in tomato sauce. (i) (ii) page 10 of 11

11 You may write on this page if you need more space to finish your answers to any questions in Section A of Part 1. Make sure to label each answer carefully (e.g. 3(b)(i) continued). page 11 of 11 end of Question Booklet 1

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13 External Examination NUTRITION FOR OFFICE USE ONLY SUPERVISOR CECK SEQ SACE REGISTRATION NUMBER FIGURES NUTRITION CECK LETTER BIN QUESTION BOOKLET 2 11 pages, 4 questions RE-MARKED Tuesday 3 November: 9 a.m. 2 Section B of Part 1: Short-answer and Analytical Questions Write your answers to Section B of Part 1 in this question booklet. SACE Board of South Australia 2015

14 PART 1: SORT-ANSWER AND ANALYTICAL QUESTIONS Section B (Questions 5 to 8) (50 marks) Answer all questions in the spaces provided. 5. Refer to the following table, which shows the recommended daily intake (RDI) of calcium for different age groups and genders: Recommended Daily Intake (RDI) Males Females Age (years) RDI calcium (mg/day) Age (years) RDI calcium (mg/day) > > Source: National ealth and Medical Research Council (NMRC), Nutrient Reference Values for Australia and New Zealand, Department of ealth and Ageing, Canberra, 2006, pp (a) (i) Suggest one reason why the RDI of calcium for males and females peaks at years of age. (2 marks) (ii) Suggest one reason why the RDI of calcium increases at 50 years of age for females, but not until 70 years of age for males. (2 marks) page 2 of 11

15 (iii) Suggest a drink that would assist a lactose-intolerant individual to consume his or her RDI of calcium, regardless of age and gender. (b) Describe one advantage of using the RDI to evaluate an individual s diet and health. (2 marks) (c) Describe one psychological factor that may prevent individuals from consuming their RDI of calcium. (2 marks) (d) Refer to the following list, which shows the ingredients for a sugar-sweetened soft drink: carbonated water caramel colour phosphoric acid natural flavours caffeine high-fructose corn syrup (i) Identify one ingredient in the soft drink that could reduce bone mineral density if consumed regularly. (ii) Outline how this ingredient can reduce bone mineral density. page 3 of 11 PLEASE TURN OVER

16 6. Lipids (comprising fats and oils) have important roles in many processes in the human body. (a) Determine which one of the following figures depicts the chemical structure of a saturated fat found in coconut oil. Indicate your choice by ticking the appropriate box. O O C C C C C C C C C C C C 3 C O C C C=C C=C C C C C O C C C C C C C (1 mark) (b) Suggest why the Australian Dietary Guidelines (NMRC 2013) recommends replacing foods that contain predominantly saturated fats with foods that contain predominantly polyunsaturated and monounsaturated fats such as oils, spreads, nut butters/pastes and avocado. (2 marks) (c) (i) Name one fat-soluble vitamin. (ii) Describe a deficiency disorder that results from inadequate dietary intake of this vitamin. (2 marks) page 4 of 11

17 (d) Many studies support the recommendations of health authorities that pregnant women consume 1 gram per day of omega-3 (α-linolenic acid). (i) Outline one benefit of omega-3 to the developing foetus. (ii) Name one food group from the Australian Guide to ealthy Eating (NMRC 2014) that contains foods that are high in omega-3. (iii) Give two examples of foods from the food group named in part (d)(ii). (1) (1 mark) (2) (1 mark) page 5 of 11 PLEASE TURN OVER

18 7. (a) Distinguish between food spoilage and food poisoning. (2 marks) (b) Chicken is a common source of food poisoning. Laboratory staff counted the number of bacterial colonies on roast chicken after 24 hours at different temperatures. Refer to the following graph, which shows the results of laboratory testing: Bacterial Colonies on Roast Chicken 10 number of colonies after 24 hours temperature ( C) (i) State the independent variable. (ii) State one variable that the laboratory staff will need to keep constant so that the results can be compared. (iii) Using the graph, describe the effect of temperature on the number of bacterial colonies on roast chicken. (2 marks) page 6 of 11

19 (iv) Using the graph, determine the number of bacterial colonies on roast chicken after 24 hours at 50 C. (c) A number of people became severely ill 24 hours after eating roast chicken from a catering company for lunch. The roast chicken was prepared using the following steps: 1. The raw chicken was roasted at 80 C. 2. The roast chicken was stored in the freezer at 4 C. 3. The frozen roast chicken was defrosted overnight in the refrigerator at 0 C. 4. On the morning of the day it was used, the roast chicken was removed from the refrigerator and kept at room temperature until it was served. After lunch, the leftover roast chicken was supplied to the diners in takeaway food containers. Use this information and the graph from part (b) to make two recommendations to the catering company about how to improve their food preparation procedures in order to minimise the risk to consumers. Justify your recommendations. (i) (1) Recommendation: (1 mark) (2) Justification: (2 marks) (ii) (1) Recommendation: (1 mark) (2) Justification: (2 marks) page 7 of 11 PLEASE TURN OVER

20 8. A government-funded research team has developed a wholegrain barley (BARLEYmax) that it claims is higher in fibre than other grains. Refer to the following graph: 40 Resistant Starch and Fibre Content in Three Grains starch and fibre content (grams per 100 grams) resistant starch soluble fibre insoluble fibre 0 BARLEYmax wheat type of grain oats Source: Adapted from CSIRO and Australian Capital Ventures Ltd, The BARLEYmax Better Nutrition Report, July 2009, p.5, viewed 10 July 2015, (a) Using information from the graph, compare the differences in the fibre content of the three grains depicted. (3 marks) page 8 of 11

21 (b) Outline two reasons why consumers might accept the nutritional claims made about BARLEYmax. (i) (ii) (c) (i) Determine the amount of soluble fibre in BARLEYmax. grams per 100 grams (1 mark) (ii) Describe two specific functions of soluble fibre that help to prevent diet-related disorders. (1) (2 marks) (2) (2 marks) Question 8 continues on page 10. page 9 of 11 PLEASE TURN OVER

22 (d) Refer to the following diagram, which shows a cross-section of an unhealthy colon (large intestine): X Source: Adapted from F. Sizer & E. Whitney, Nutrition Concepts and Controversies, 12th edn, Thomson Wadsworth, California, 2011, p. 117, illustrator Imagineering (i) Identify the structure labelled X. (ii) Name the intestinal disorder that is associated with the presence of this structure. (iii) Describe two lifestyle strategies that could be applied to a person s daily routine to prevent the disorder named in part (d)(ii). (1) (2 marks) (2) (2 marks) page 10 of 11

23 You may write on this page if you need more space to finish your answers to any questions in Section B of Part 1. Make sure to label each answer carefully (e.g. 8(d)(iii) continued). page 11 of 11 end of Question Booklet 2

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25 External Examination NUTRITION SEQ SACE REGISTRATION NUMBER FIGURES NUTRITION CECK LETTER BIN QUESTION BOOKLET 3 6 pages, 2 questions Tuesday 3 November: 9 a.m. Part 2: Extended-response Questions on Option Topics Write your answer to Part 2 in this question booklet. 3 SACE Board of South Australia 2015

26 PART 2: EXTENDED-RESPONSE QUESTIONS ON OPTION TOPICS (Questions 9 and 10) (20 marks) Answer either Question 9 or Question 10. Write your answer on pages 3 to 6, clearly labelling it with the number of the question you choose. You should spend about 30 minutes on this part, 5 to 10 minutes planning and 20 to 25 minutes writing. Credit will be given for clear, well-expressed answers that are well organised and relevant to the question. Option Topic 1: Global Nutrition and Ecological Sustainability 9. It is estimated that future food production will need to increase by at least 70% to meet the demand for a secure and sustainable food supply as human population numbers grow. The challenge is to increase yields (especially of staple foods), without adversely affecting the ecological systems that support the food production industry. Discuss: two unsustainable agricultural or animal farming practices that have a negative effect on the environment two principles of agricultural food production that local food producers could adopt to improve crop yields and contribute to a sustainable and secure food supply one recent trend in food processing that increases food security in an ecologically sustainable way two government strategies that can ensure a sustainable and secure distribution of food. Option Topic 2: Global unger 10. Multiple factors contribute to food shortages, hunger, and famine. Estimates suggest that more than a billion people have inadequate access to food. Many of these people are food producers whose yields are insufficient to meet even their family s needs. Children under 5 years of age are at the greatest risk of serious deficiency diseases and increased mortality. Discuss: the nutritional consequences of poor water quality and/or availability for children s health the role of education in assisting individuals to minimise food wastage and to maximise the nutritional quality and safety of available food with reference to a recent disaster, how government organisations can address food shortages and famine in the short term two long-term strategies that governments and/or non-government organisations could implement to assist communities to increase food production from farming or fishing, and thus reduce hunger. page 2 of 6

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