1 South Australian Certificate of Education Nutrition 2017 Question Booklet 1 Part 1: Short-answer and Analytical Questions Section A of Part 1 (Questions 1 to 4) 50 marks Answer all questions in Section A Write your answers in this question booklet You may write on page 10 if you need more space Allow approximately 45 minutes Examination information Materials Question Booklet 1 (Section A of Part 1) Question Booklet 2 (Section B of Part 1) Question Booklet 3 (Part 2) SACE registration number label Reading time 10 minutes You may make notes on scribbling paper Writing time 2 hours Use black or blue pen Approved calculators may be used Total marks 120 SACE Board of South Australia 2017 For office use only Attach your SACE registration number label here Supervisor check Re-marked
PART 1: SHORT-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. Section A (Questions 1 to 4) (50 marks) 1. Food stimulates the senses and sensory factors contribute to food choices. (a) Provide one example of how the sense of smell can help when choosing fresh bread from a bakery. (1 mark) (b) Explain how the sense of sight can help to determine whether or not food is safe to consume. Provide an example to support your answer. page 2 of 10
(c) State and explain two psychological factors that influence our food choices, and give an example of a relevant food choice for each factor. (i) (1) Psychological factor: (1 mark) (2) Food choice: (1 mark) (ii) (1) Psychological factor: (1 mark) (2) Food choice: (1 mark) page 3 of 10 PLEASE TURN OVER
2. (a) Explain how and where soluble fibre is broken down in the body. (b) Explain two ways that soluble fibre can help prevent constipation. (i) (ii) (c) Provide two specific examples of foods that are high in soluble fibre. (i) (1 mark) (ii) (1 mark) page 4 of 10
(d) Small pouches in the colon wall are evident in people with diverticular disease. (i) Explain one cause of diverticular disease. (ii) One long-term effect of diverticular disease is diverticulitis. State four symptoms of diverticulitis. page 5 of 10 PLEASE TURN OVER
3. Students conducted an experiment to investigate the growth of bacteria on chicken stored at different temperatures for 10 days. One piece of chicken was stored at 3 C, and another was stored at 30 C. Every second day a sample was taken from each piece of chicken, and the proportion of the sample that contained bacteria was recorded. Refer to the following table, which shows the results of the experiment: Proportion of sample with bacteria (%) Temperature Day 0 Day 2 Day 4 Day 6 Day 8 Day 10 3 C 0 0 0 2 15 28 30 C 0 2 20 35 50 54 (a) (i) State the dependent variable. (1 mark) (ii) Graph both sets of data from the table on the same set of axes in the space provided below. (5 marks) page 6 of 10
(iii) State one variable that the students would have controlled throughout the experiment, and explain its importance to the experiment. (1) Variable: (1 mark) (2) Importance: (1 mark) (iv) Using data from the graph you drew in part (a)(ii), explain why there is a difference in the rate at which bacteria grew at the different temperatures during the test period. (v) It was suggested that 10 pieces of chicken rather than just one should have been tested at each temperature. Explain the effect of sample size on the results of an experiment. (vi) Explain the effect of a systematic error on the results of an experiment. page 7 of 10 PLEASE TURN OVER
(b) Some forms of bacteria that grow in food can cause food poisoning in humans. To prevent the growth of bacteria, food is often preserved. One method of preserving food is canning. (i) Explain two principles of the canning process that provide canned food with a longer shelf life than fresh food. (1) Principle 1: (2 marks) (2) Principle 2: (2 marks) (ii) Explain two disadvantages of using cans to package food. (1) Disadvantage 1: (2 marks) (2) Disadvantage 2: (2 marks) page 8 of 10
4. (a) (i) Using the following formula, calculate the basal metabolic rate (BMR) of Alice, a female who weighs 65 kilograms. Show your calculations, and round your answers to the nearest whole number. BMR (kj/day) weight (kg) 0.9 4.2 kj 24 hours BMR = kj/day (2 marks) (ii) Jason is a male of the same age and weight as Alice, and his BMR is 6552 kj/day. Explain one reason why the BMR is different for males and females of the same age and weight. (b) Explain energy intake and energy expenditure, and how they are used to calculate energy balance. (5 marks) page 9 of 10 PLEASE TURN OVER
You may write on this page if you need more space to finish your answers to any of the questions in Section A of Part 1. Make sure to label each answer carefully (e.g. 4(b) continued). page 10 of 10 end of question booklet
South Australian Certificate of Education Nutrition 2017 Question Booklet 2 2 Part 1: Short-answer and Analytical Questions Section B of Part 1 (Questions 5 to 8) 50 marks Answer all questions in Section B Write your answers in this question booklet You may write on page 10 if you need more space Allow approximately 45 minutes SACE Board of South Australia 2017 SEQ Copy the information from your SACE label here FIGURES CHECK LETTER BIN For office use only Supervisor check Re-marked
PART 1: SHORT-ANSWER AND ANALYTICAL QUESTIONS Section B (Questions 5 to 8) (50 marks) Answer all questions in the spaces provided. 5. Food labels may include the terms Light or Lite. Refer to the following nutrition information panels for Lite butter and Original butter: Lite butter Quantity per serving Quantity per 100 g Original butter Quantity per serving Quantity per 100 g Protein 0.0 g 0.0 g Protein 0.0 g 0.0 g Fat (total) 2.2 g 44.0 g Fat (total) 4.2 g 84.0 g saturated 0.4 g 8.0 g saturated 1.5 g 30.0 g polyunsaturated 0.9 g 18.0 g polyunsaturated 1.8 g 36.0 g monounsaturated 0.7 g 14.0 g monounsaturated 0.9 g 18.0 g Cholesterol 0 mg 0 mg Cholesterol 0 mg 0 mg Carbohydrate 0.0 g 0.0 g Carbohydrate 0.0 g 0.0 g Sodium 15 mg 300 mg Sodium 15 mg 300 mg (a) State two legal requirements of nutrition information panels (NIPs) in Australia that are not included in the NIPs above. (i) (1 mark) (ii) (1 mark) page 2 of 10
(b) (i) Using data from the table, explain why this Lite butter is more suitable for consumers who are at risk of cardiovascular disease. (ii) State one lifestyle risk factor for a person at risk of cardiovascular disease, and explain why it is a risk factor. (c) This Lite butter is wrapped in paper with the word lite emphasised on the food label. (i) Suggest one reason why the manufacturer emphasises the word lite on the food label. (1 mark) (ii) Explain one environmental advantage of packaging this butter in paper. page 3 of 10 PLEASE TURN OVER
6. Nutrient requirements change according to a person s stage of life. (a) Refer to the following table, which shows the daily requirements for selected nutrients for an 8-year-old male and a 14-year-old male: Daily requirement Nutrient 8-year-old male 14-year-old male Protein 20 g 65 g Calcium 700 mg 1300 mg Iron 10 mg 11 mg Zinc 4 mg 13 mg Source: National Health and Medical Research Council 2017, Daily nutrients requirements calculator, Australian dietary guidelines, eatforhealth.gov.au Explain the reasons for the difference in the daily micronutrient requirements of an 8-year-old male and a 14-year-old male. Use examples from the table to support your answer. (4 marks) page 4 of 10
(b) (i) Explain one role of protein in people aged 70 years and older. (ii) Describe one economic factor that might influence the protein intake of an older person. (c) (i) The Australian Guide to Healthy Eating (NHMRC 2017) separates discretionary food choices from the five food groups recommended for daily consumption. Explain one nutritional reason why parents should limit discretionary food choices for children aged 4 8 years. (ii) Discuss the effect of one social or environmental factor on the nutritional status of children aged 4 8 years. page 5 of 10 PLEASE TURN OVER
7. Hazard analysis and critical control points (HACCP) are used to manage food safety risks. (a) Outline three benefits of HACCP. (i) Benefit 1: (1 mark) (ii) Benefit 2: (1 mark) (iii) Benefit 3: (1 mark) (b) Refer to the following recipe for tomato chutney: Ingredients 1.5 kg tomatoes 250 g onions, diced 625 ml vinegar 1 clove garlic 270 g raisins 1/4 teaspoon cayenne pepper 10 g salt 375 g sugar Method 1. Peel and chop tomatoes. 2. Put all ingredients except sugar in a saucepan, stir until boiling, and cook until mixture thickens. 3. Dip washed jars and lids into boiling water. Stand upside down to dry. 4. Add sugar, stir until boiling, and cook for 30 minutes. 5. Pour chutney into jars. 6. Allow to cool, then wipe jars clean, label them, and store them in a cool, dry place. (i) Identify two critical control points for equipment and/or method that should be considered in the production of tomato chutney, and state how these control points could be monitored to ensure that the tomato chutney is safe to consume. (1) Critical control point 1: (2 marks) (2) Critical control point 2: (2 marks) page 6 of 10
(ii) Describe two principles of food preservation used in the recipe that will help to keep the tomato chutney free from microorganisms. (1) Principle 1: (2 marks) (2) Principle 2: (2 marks) (iii) State two strategies for storing the tomato chutney that will maximise its shelf life. (1) Strategy 1: (1 mark) (2) Strategy 2: (1 mark) (c) Explain two reasons why additives are less common in domestic cooking than in commercial food processing. (i) Reason 1: (ii) Reason 2: page 7 of 10 PLEASE TURN OVER
8. Refer to the following nutrition information panel for a sports drink called Athletic Buzz: Athletic Buzz Hydration for athletes on the go Nutrient Quantity per serving Energy 773 kj Protein 0.0 g Fat, total 0.0 g saturated 0.0 g Carbohydrates 44.0 g sucrose 34.0 g maltodextrin 9.6 g Dietary fibre 0.0 g Sodium 160 mg Potassium 75 mg (a) The Nutrient Reference Values for Australia and New Zealand (NHMRC 2006) recommends an upper limit for daily sodium intake of 2300 mg for individuals aged 14 years or older. (i) Calculate the percentage of the upper limit for sodium found in Athletic Buzz. Show all calculations and round your answer to the nearest whole number. % (2 marks) (ii) Why is sodium an important ingredient of sports drinks? (iii) State two possible effects on the body of consuming more than the recommended upper limit for daily sodium intake over a long period of time. (1) Effect 1: (1 mark) (2) Effect 2: (1 mark) page 8 of 10
(b) The glycaemic index (GI) ranks carbohydrates in food according to how consumption of the food affects a person s blood glucose levels. Another system that ranks carbohydrates in food is glycaemic load (GL). Food can be classified as low, medium, or high GL. GL classification Low GL range 10 or less Medium 11 19 High 20 or more (i) Athletic Buzz has a GI of 78. Calculate the GL of one serving of Athletic Buzz using the following equation. Show all calculations, and round your answer to the nearest whole number. GL = (GI grams of carbohydrates) 100 GL: (2 marks) (ii) Using your answer to part (b)(i), explain how drinking one serving of Athletic Buzz would affect a person s energy levels for the first few hours after consumption. (iii) Explain the advantage of using GL rather than GI to rank carbohydrates in food. page 9 of 10 PLEASE TURN OVER
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(b)(ii) continued). page 10 of 10 end of question booklet
South Australian Certificate of Education Nutrition 2017 Question Booklet 3 Part 2: Extended-response Questions on Option Topics (Questions 9 and 10) 20 marks Answer one question from Part 2 Write your answer in this question booklet Allow approximately 30 minutes 3 SACE Board of South Australia 2017 Copy the information from your SACE label here SEQ FIGURES CHECK LETTER BIN
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. Currently over two-thirds of the world s agricultural land is used for rearing livestock, such as beef and dairy cows. As the global population increases, it is predicted that the demand for animal products will also increase; therefore a greater number of beef and dairy cattle farms will be needed in order to meet the demand. Discuss: two environmental issues associated with farming cattle one benefit of building a dairy-processing plant for a local community one recent trend that can help to achieve a sustainable yield of cattle feed one strategy that government organisations could implement to promote increased consumption of plant-based foods while providing a secure food supply. Option Topic 2: Global Hunger 10. The hunger target set as part of Goal 1 of the United Nations Millennium Development Goals was: Halve the proportion of people who suffer from hunger (www.un.org). Due to a number of factors, several developing countries failed to reach this target, and their communities remain hungry and malnourished. Discuss: two examples of how food security is threatened in developing countries affected by war one nutritional consequence of a deficiency disorder caused by hunger, and the impact of the disorder on the individual and the community one economic initiative that could increase individual and/or community access to an adequate food supply one educational strategy that may reduce chronic hunger and improve future food security for a community. page 2 of 6
Question No. page 3 of 6 PLEASE TURN OVER
page 4 of 6
page 5 of 6 PLEASE TURN OVER
page 6 of 6 end of question booklet