2005 Health and Food Technology Intermediate 2 Finalised Marking Instructions doc

2005 Health and Food Technology
Intermediate 2
Finalised Marking Instructions

These Marking Instructions have been prepared by Examination Teams
for use by SQA Appointed Markers when marking External Course
Assessments.


2005 Health and Food Technology
Intermediate 2
Marking Scheme
Question 1
(a)
Explain two functions of carbohydrates in the diet.
Course skills: Recall & use of Knowledge
Mark allocation: 2 marks
2 x 1 mark for each correct explanation
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Supply energy for all activities.
Maintains body temperature/provides warmth.
Makes certain body functions such as breathing/pumping blood/producing blood cells easier.
Can act as a protein sparer.

(b) Explain three practical ways to reduce sugar levels in the diet.
Course skills: Recall and use of knowledge
Mark allocation:

3 x 1 mark for each correct explanation
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•
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•
•
•
•
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•
•

3 marks

Replace sugar in baking with artificial sweeteners.
Replace sugar in tea/coffee with artificial sweeteners.
Buy lower sugar produce (by reading the labels).
Replace fizzy drinks with low sugar varieties/water/fresh fruit juice/milk.
Cut down on the amount of processed food eaten.
Cut down on high sugar snacks/confectionery/biscuits/replace with fresh fruit.
Choose canned foods marked no added sugar.
Choose a sugar free breakfast cereal.
Use fruit/dried fruit to sweeten products.
Before adding sugar to food taste to see if required.

(c) State two diet-related health problems linked to a high intake of non-milk extrinsic (NME) sugar.
Course skills: Recall and use of Knowledge
Mark allocation:
1 mark
2 x ẵ mark for each correct explanation

ã
ã
ã
ã

Dental caries/tooth decay.
Overweight/obesity.
Coronary heart disease.
Diabetes.

Page 2


Question 1 (Cont’d)
(d) Identify two other diet-related health problems and explain the cause of one of them.
Course skills: Recall and use of knowledge
Mark allocation:
2 marks
2 x ½ mark for identification of health problems
1 mark for correct explanation
Anaemia
• Lack of iron in the diet.
Constipation
• Lack of NSP in the diet.
Coronary heart disease (- if not mentioned in c)
• High intake of fat.
• High intake of sodium.
• High intake of sugar.
Dental caries/tooth decay (- if not mentioned in c)
• High intake of sugar.

Diverticular disease
• Lack of NSP in the diet.
Hypertension
• High intake of sodium.
Obesity (- if not mentioned in c)
• High intake of food
• High intake of fat.
• High intake of sugar.
Osteomalacia/Rickets
• Lack of calcium in the diet.
Osteoporosis
• Lack of calcium in the diet.
Scurvy
• Lack of vitamin C in the diet.
Stroke
• High intake of sodium.

Page 3


Question 1 (Cont’d)
(e)

A parent is selecting a snack for an active five-year-old boy to eat during morning interval at school.
Chose the most suitable snack to meet the needs of the active five-year-old.
Course skills: Drawing Conclusions
Mark allocation:
4 marks
1 x 1 mark for correct choice
3 x 1 mark for correct explanation

Correct choice :

Snack B

Reasons
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Contains 1075kj per portion, which provides an active five-year-old with lots of energy.
Highest energy value so would provide sufficient energy for an active five-year-old.
1075kj would give a five-year-old child (a boost of) energy to help him concentrate at school.
1075kj would give a five-year-old child (a boost of) energy to enable him to play at school.

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Highest in protein which is essential for growth as the five-year-old will be growing quickly.
Highest in protein so this may provide a secondary source of energy for the boy as he is active.
Protein is essential for the repair of body cells and the five-year-old may suffer cuts and grazes when
playing.
Highest in carbohydrate will provide energy for an active five-year-old’s activities.

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Fat will provide a concentrated source of energy to enable the five-year-old to run around at school as
he is active.
Obesity will not be a risk as an active five-year-old will be able to burn off the energy at school.
Slow burning energy will sustain the five-year-old until lunchtime.
Lowest in fat so less likely to contribute to coronary heart disease/obesity in later life.

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Sufficient carbohydrate to allow an active five-year-old energy to run around in the playground.
Sufficient carbohydrate to help the five-year-old concentrate.
An instant source of energy which will be useful for an active five-year-old.

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Lowest in sugar so least likely to contribute to dental caries/tooth decay in the five-year-old.
Lowest in sugar so will not contribute to obesity in the five-year-old in later life.
Obesity will not be a risk as an active five-year-old will be able to burn off the energy at school.
Lowest in sugar so will not encourage the five-year-old to develop a ‘sweet tooth’.

Page 4


Question 2
(a)

Evaluate the contribution made to a healthy diet by two of the following cooking methods.
• Baking
• Grilling
• Microwave cooking
Course skills: Recall and use of knowledge
Mark allocation:
4 marks
4 x 1 mark for each point of evaluation
Baking
• Food is cooked in dry heat, therefore, no fat is added.
• Food is never in direct contact with liquid, therefore, retaining the maximum concentration of
water-soluble vitamins.
• Food is cooked in dry heat so no loss of water soluble vitamins.
Grilling
• Heat source is usually above the food therefore the excess fat drips away from the food.
• Little or no additional fat is added to cook the food, therefore, the food provides less energy.
• Usually a short cooking time, therefore, retaining the vitamins.
Microwave cooking
• Small amount of water is used to cook the food, so water soluble vitamins are retained.
• Rapid cooking time, therefore, retaining the vitamins.
• No fat added, therefore, the food provides less energy.

(b)

What is the effect on the finished result of each of the following changes in the proportion of
ingredients?
(i)
Too much sugar in a sauce.
(ii) Too much water in shortcrust pastry.

Course skills: Recall and use of knowledge
2 x 1 mark for each correct explanation

Mark allocation:

2 marks

(i)

Too much sugar in a sauce
• (Gelling will not take place) and a thin, runny mixture will be produced.
• Sauce will be thin.
• Sauce will be too sweet.

(ii)

Too much water in shortcrust pastry
• Shortcrust pastry will be hard.
• Shortcrust pastry will be tough.
• Shortcrust pastry will shrink when cooked.

Page 5


Question 2 (Cont’d)
(c) Explain the effects of the following preparation techniques on the vitamin C content of vegetables.
Course skills: Recall and use of knowledge
Mark allocation:
2 marks

2 x 1 mark for correct explanation
Use of blunt knives when chopping vegetables
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Blunt knives cause damage to the cell walls allowing vitamin C to be lost.
Damaged cell walls allow more vitamin C to be lost.
Oxidisation will destroy vitamin C as more cell walls are damaged.
Time destroys vitamin C the sharper the knife the quicker the preparation, so the loss of vitamin C is
minimised.

Removing a thick skin from vegetables
•

(d)

Vitamin C is located just under the skin of vegetables and removing a thick skin will remove the
vitamin C as well.

A catering company has been asked to prepare a lunch for a conference.
The conference organisers have given the following instructions:
The food must:
• be vegetarian
• be low cost
• be organic
• promote the use of vegetables
• be aesthetically pleasing.

Choose the most suitable lunch to meet the requirements of the organisers.
Course skills: Drawing conclusions
Mark allocation:
4 marks
1 x 1 mark for correct choice
3 x 1 mark for correct explanation
Correct choice:

Dish A

Reasons
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The main ingredients do not contain meat/fish/egg, therefore, it is suitable for the conference/meets the
organisers specification.
The ingredients are organic, therefore, it is suitable for the conference/meets the organisers
specification.
Contains three different vegetables which will promote the use of vegetables as required in the
organisers specification.
Has a good appearance, so it would appeal to the delegates at the conference.
Would be likely to choose it for lunch.
Has a good appearance, so it is likely to be chosen and the organisers would not be left with uneaten
food.
Has a good appearance, so it meets the organisers specification to be aesthetically pleasing.

Page 6


Question 2 (Cont’d)
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Has an excellent flavour, so the delegates at the conference are more likely to enjoy it.
Has an excellent flavour, so the organisers are unlikely to be left with uneaten food.
Has an excellent flavour, which will promote the use of vegetables as required in the organisers
specification.

•

Lowest cost of the organic options/second lowest cost and this is required by the organisers
specification.
Lowest cost of the organic options/second lowest so the organisers would make more profit from the
conference.

•

Page 7


Question 3
(a)

(i)

State four functional properties of eggs.
(ii) For each, give a different example of a food item which uses this property.
Course skills: Recall & use of knowledge
Mark allocation:
4 marks
4 x ½ marks for each correct functional property
4 x ½ mark for each correct example
Coagulation/Setting
• Quiche/custard tart
• Egg custard
Binding
• Burgers
• Rissoles
• Fish cakes
• Meat balls
• Croquettes
Coating
• Fish
• Fish cakes
• Scotch eggs
Trapping air/act as a raising agent
• Swiss roll
• Meringues
• Sponge cakes
Thickening
• Egg custard
• Egg sauces
Emulsifiers
• Mayonnaise
• Low fat dressings

Glazing
• Pies
• Sausage rolls
• Buns
• Scones
• Bread
Note to Markers - Other suitable examples of the correct use of functional properties are acceptable.

Page 8


Question 3 (Cont’d)
(b) (i)
State two food sources of high biological value protein.
Course skills: Recall & use of knowledge
Mark allocation:
2 x ½ marks for two correctly identified sources
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(Red) meat
Fish
Milk
Cheese
Eggs

Soya beans/TVP/Tofu
Myco-protein/Quorn

(b) (ii) State two food sources of low biological value protein.
Course skills: Recall & use of knowledge
Mark allocation:
2 x ½ marks for two correctly identified sources
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1 mark

Cereals
Bread
Flour
Pasta
Rice
Breakfast cereals
Potatoes

Pulse vegetables
Nuts
Gelatine

(b) (iii) Explain the term “complementary protein”.
Course skills: Recall & use of knowledge
1 mark for correct explanation
•

1 mark

Mark allocation:

1 mark

More than one LBV protein food eaten in the same meal to supply the full range of essential amino
acids.
Essential amino acids lacking in one food are compensated by another.
When humans can get all the essential amino acids they require from one meal, by eating two or more
LBV protein foods together.

Page 9


Question 3 (Cont’d)
(c)

Evaluate the usefulness of one of the following to the consumer:
• textured vegetable protein
or

• myco-protein
Course skills: Evaluation
Mark allocation:
2 x 1 marks for correct evaluation linked to the needs of the consumer

2 marks

Textured Vegetable Protein
• May be fortified with nutrients/vitamins/minerals, so offers consumers improved nutrition.
• May be fortified with iron/riboflavin/thiamine, so offers consumers improved nutrition.
• Low in saturated fat/cholesterol free, so offering the consumers a healthier alternative to meat.
• Shorter cooking time than meat, so enables consumers to make meals quicker.
• Bland original flavour, so can be flavoured with other ingredients/can be used by consumers in a variety
of recipes.
• Bland original flavour, so final dishes may lack flavour.
• Made from soya beans which are HBV protein and so offers a vegetarian consumer a way of obtaining
all essential amino acids in one food.
• Free from artificial additives, so suitable for consumers who wish to eat ‘natural’/organic foods/have
allergies to additives.
• Cheaper than, so makes it an economical choice for consumers.
• More tender than meat, so has greater palatability for young children/convalescents/
elderly.
• Wide range of commercial products available to consumer eg Beanfeast, so gives greater choice/greater
variety in the diet/can be used in a variety of recipes.
Myco-proteins
• Available in pieces, minced or in slices, so offers the consumer a wide variety of uses.
• Sold as burgers, sausages, so offer the consumer increased flexibility.
• Sold in slices to be used in sandwiches/as a substitute to cold meats to increase flexibility for the
consumer.
• Used in ready meals, so vegetarian consumers can still eat convenience meals.

• Low in saturated fat and cholesterol, so offers the consumers a healthier alternative to meat.
• More tender than meat, so has greater palatability for young children/convalescents/
elderly.
• Shorter cooking time than meat, so enables consumers to make meals quicker.
• Free from artificial additives, so suitable for consumers who wish to eat ‘natural’/organic foods/have
allergies to additives.
• Cost comparable to meat, so makes it an economical choice for consumers.
• Egg protein is used in its composition, so will not be suitable for Vegans.
• Bland original flavour, so final dishes may lack flavour.
• Absorbs flavours well so can be used in a variety of dishes.
• Wide range of commercial products available to consumer, so gives greater choice/greater variety in the
diet/can be used in a variety of recipes.

Page 10


Question 3 (Cont’d)
(d)

A busy café wishes to use meat substitutes.
The meat substitute must be suitable for a range of dishes to suit a varied menu.
Choose the most suitable meat substitute for the café.
Course skills: Drawing conclusions
Mark allocation:
3 marks
1 x 1 mark for correct choice
2 x 1 mark for correct explanation
Correct choice: Meat substitute D
Reasons
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Has a long shelf life which would be good for the café as they will always have stock when necessary.
Can be kept in the freezer to avoid waste which would save the café money.

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No prior preparation is needed so this would be good for a busy café as it would save time.
Little/no skills so cuts down on staff preparation time/lunches can be served quicker.
As no preparation is required less skilled staff have to be employed.
As no preparation is required, café may employ less staff, maintain it’s profit margin.

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Shortest cooking time so lunches can be served quicker.
Shortest cooking time and that would be good for a busy café as it would save time.
Shortest cooking time so this would prevent customers having to wait for their food.

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This has the highest palatability rating so the customers would enjoy the food.
Highest palatability rating so the customers may return to the café for repeat sales.

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Available in a range of types so this would be suitable for the café’s varied menu.
Widest variety available so this would mean the café can use the meat substitute in the range of dishes
on their menu.

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Available in 5 different flavours so this would be suitable to include in a range of dishes in the café.
The range of flavours will increase the scope of the dishes in which the café can use the meat substitute.
Selection of flavours means more customers are likely to like the food on offer.

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Second best price so the café would still be able to offer the dishes to customers at an economical price.
Second cheapest so café would be able to maintain their profit margins.

Page 11


Question 4
(a)

Explain one benefit to a manufacturer of two of the following stages in product development.
• Market research
• Testing a prototype
• Quality control

• Quality assurance

Course skills: Recall and use of knowledge
2 x 1 mark for correctly explained benefits

Mark allocation:

2 marks

Market Research
• Helps manufacturers establish if there is a need for the product/gap in the market.
• To establish market trends/what the consumer wants to buy.
• To establish where the consumers will buy the product.
• To establish the type of people who will buy the product/customer characteristics.
• To decide on the final price for a product.
• To help manufacturers establish how they are going to promote and advertise a product.
• To help the manufacturers gain public opinion of how successful a product would be.
• To help manufacturers gain consumer response to a product.
• To monitor and evaluate a product’s performance in the market place.
Trialling a prototype
• Enables manufacturers to amend a product prior to a national launch.
• Saves the manufacturer money in producing an unsuccessful product.
• Enables manufacturers to gain public response of how successful a product is going to be.
• Unsuccessful products can be abandoned before incurring full production costs so saves the
manufacturer money.
• Allows manufacturer to check that the specification for the product has been met.
Quality Control
• Saves manufacturers money as they can check the quality of a product throughout manufacturing.
• Helps avoid wastage/substandard products so saves the manufacturer money.
• Helps avoid dissatisfied customers so maintains manufacturer's reputation.

• Assure the manufacturer that the production system is working correctly.
• Assure the manufacturer that the product is of a high enough standard to sell.
• Helps the manufacturer save time/money by identifying faults before the product is completed.
Quality assurance
• Enables a manufacturer to claim due diligence in the Food Safety Act 1990
• High quality product helps assure customer loyalty to the manufacturer.
• As customers know that products have met specified standards, sales may increase.
• The customer can be confident that labelling/advertising claims have been met so sales may increase.

Page 12


Question 4 (Cont’d)
(b)

Explain a different way in which a manufacturer may improve the nutritional quality of each of the
following foods:
• Breakfast cereals
• Bread
• Fruit juice
• Tinned fish

Course skills: Recall and use of knowledge
4 x 1 mark for correct explanation

Mark allocation:

Breakfast cereals
• Fortified with:

•

Iron
Vitamin A
Vitamin C
Vitamin E
Vitamin B
Calcium
Folic acid
Added fruit/nuts/seeds.

Bread
• Fortified with:

•

B group vitamins
Folic acid
Vitamin E
Calcium
Iron
Added fruit/nuts/seeds/vegetables

Fruit juice
• Fortified with:

ACE vitamins
Vitamin C
B group vitamins (lost during processing)
Calcium

Tinned fish
• Replacing oil with brine/salt water/spring water
• Fortified with:
Omega 3
Omega 6
Omega 9

Page 13

4 marks


Question 4 (Cont’d)
(c)

A school is holding a healthy eating week. During the week the school canteen supervisor wishes to
extend the range of bread which is offered to pupils.

Study the information about different types of bread shown below and choose the most suitable type
of bread for the canteen to offer.
Course skills: Drawing conclusions
Mark allocation:
4 marks
1 x 1 mark for correct choice
3 x 1 mark for correct explanation
Correct choice: Bread B
Reasons
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•

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This bread includes tomatoes so it will help to increase school children’s consumption of fruit and
vegetables.
May contribute (in a minor way) to helping the school children towards the dietary target of eating
more vegetables.
Tomato will improve the colour of the bread and may make it appeal to the school children.

•

Contains the most NSP which may help to prevent constipation in school children.
Highest in NSP, so school children will feel fuller and may not be tempted to snack on high fat/sugary
foods.
Contains the most NSP which may help to prevent bowel disease/bowel cancer/difficulties in later life.

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•

Easy to portion so the canteen would be able to serve it quickly.
Easy to portion so it will look attractive and encourage the school children to buy it.

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Lasts for 5 days so there will be little wastage, making this an economical product for the canteen to
serve.
Has the longest shelf life so would allow the canteen to bulk order and save money.

Lasts for 5 days so the canteen can use leftovers the next day.

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Has a good flavour so the school children will enjoy the bread.
Has an excellent flavour, so the school children will be attracted to buy it again.
Has an excellent flavour so the children will buy it and increase their bread intake.

Texture
• Has an excellent texture, so the school children will enjoy the bread.
• Has an excellent texture, so the school children will be attracted to buy it again.

Page 14


Question 4 (Cont’d)
(d)

(i)

Bread has a medium shelf-life.
Give two examples of other foods, which have a medium shelf-life.

Course skills: Recall and use of knowledge
2 x ½ mark for correct examples

Mark allocation:

1 mark

Medium shelf-life
• Baked products
• Pre packed cold meats/bacon
• Cheese
• Butter/margarine/spread
• Confectionery
• Savoury snacks
• Fruit/vegetables
• Eggs

(d) (ii) Give two examples of foods which have a long shelf-life.
Course skills: Recall and use of knowledge
Mark allocation:
2 x ẵ mark for correct examples
Long shelf-life
ã Canned foods
• Bottled foods
• Dried foods
• Frozen foods
• Dried pasta
• Rice
• Lentils
• Pulses
• Flour
• Sugar
• Jams/pickles/chutneys/preserves
• Breakfast cereals
• UHT products

Page 15

1 mark


Question 5
(a) State two reasons why manufacturers use fat replacers in their products.
Course skills: Recall and use of knowledge
Mark allocation:
2 x 1 mark for correct explanation
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2 marks

They are a cheaper substitute for butter.
Very low in energy value so used in ‘reduced fat’ products.
Free of cholesterol so used in ‘healthy eating’ ranges.
To reduce the hydrogenated fats which are undesirable for consumers.
To improve the composition of fat for health reasons.
To develop products in line with the dietary targets.
To improve the keeping qualities of baked products.

To improve spreadability property.
To allow people following a reduced fat diet to have a wider choice of foods.

(b) Identify two fat replacers used by manufacturers in product development and give one source of each.
Course skills: Recall and use of knowledge
Mark allocation:
2 marks
2 x ½ mark for identification of fat replacer
2 x ½ mark for identification of source
Fat replacer
Olestra (Olean)
Splendid
Simplesse
N-oil
Whirl
N-Lite
Dairy-Lo/Dairy-Light
Oatrim (Beta-Trim)

Source
Sugar
Pectin
(Egg white & milk) protein
Tapioca
Vegetable oils
Potatoes, corn, oats, rice or wheat
Milk protein
Oat flour

Page 16

(c)

A manufacturer is choosing a fat replacer for a range of smoothies.
Study the information about fat replacers shown below and choose the most suitable fat replacer for
the manufacturer to use.
Course skills: Drawing conclusions
Mark allocation:
4 marks
1 x 1 mark for correct choice
3 x 1 mark for correct explanation
Correct choice: Fat replacer D
Reasons
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•
•

Consumers may prefer a natural fat replacer and so the manufacturer would be able to sell more.
As this fat replacer comes from natural sources it is less likely to cause side effects in consumers so the
manufacturer will sell more/maintain their profit margin.
As this fat replacer comes from natural sources it is less likely to cause side effects in consumers so
they are more likely to make repeat purchases.

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•
•

Has an excellent flavour so the consumer will make repeat purchases.
Has an excellent flavour so the consumers will enjoy the smoothie.

Has an excellent flavour so the manufacturer will sell more/will maintain their profit margin.

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•
•

Has an excellent creaminess so the consumer will make repeat purchases.
Has an excellent creaminess so the consumers will enjoy the smoothie.
Has an excellent creaminess so the manufacturer will sell more/will maintain their profit margin.

•
•
•

Has a good/the best texture so the consumer will make repeat purchases.
Has a good/the best texture so consumers will enjoy the smoothie.
Has a good/the best texture so the manufacturer will sell more/will maintain their profit margin.

•
•
•

Cheap to buy so the smoothie will be priced competitively.
Cheap to buy so allowing the manufacturer maximum profit.
Cheap to buy so consumers may choose this smoothie.

Page 17


Question 5 (Cont’d)

(d)

A manufacturer has developed the following smoothie to appeal to the teenage market.
Evaluate either Product A or Product B for a teenager who is concerned about his health
Course skills: Evaluation
Mark allocation:
4 marks
4 x 1 mark for relevant evaluation linked to case study
Product A
Bottle Size – 300 ml
• May be too much to drink at one time so some may be wasted and teenager may not be able to afford
waste.
• Size will be large enough to satisfy the teenager’s appetite/thirst so teenager may feel it is good value
for money.
• Extra left in bottle may risk food poisoning if drunk at a later stage (and not stored properly in between)
so could be a danger to teenager’s health.
Flavour - White chocolate
• Flavour may appeal to teenager so the teenager will enjoy the smoothie.
• Teenager may not choose this smoothie as chocolate is perceived as being unhealthy and the teenager is
concerned about his health.
Yoghurt
• May make the smoothie sour/acid in flavour and so the teenager may not enjoy the smoothie.
• May choose this smoothie as yoghurt is perceived as a healthy option and teenager is concerned about
his health.
Salt content - Medium
• May increase the risk of hypertension for the teenager in later life so may not be a good choice as the
teenager is concerned about his health.
• Salt is not required in a smooothie and so a medium salt content may not be a good choice for a
teenager concerned about his health.
Low in saturated fat

• Will reduce the risk of the teenager suffering from heart disease later in life.
• Will make the smoothie a good choice for the teenager concerned about his health.
Contains no artificial colours or flavours
• Should not cause allergic reactions in the teenager and so will be a good choice for someone concerned
about their health.
• May make this smoothie a good choice for this teenager as he may wish to avoid foods containing
artificial ingredients if he is concerned about his health.
Contains rice and corn as thickening agents
• Will make the smoothie more satisfying and so will appeal to teenager as he will enjoy the smoothie.
• Natural ingredients used as thickening agents so will appeal to a teenager who is concerned about his
health.
Fortified with calcium
• Good choice for teenagers as they may still be growing and require calcium to build bones.

Page 18


Question 5 (Cont’d)
Product B
Bottle Size – 200 ml
• May not be enough to satisfy teenager’s appetite/thirst so the teenager may not consider this a good
choice.
• Less likely to have any left so the risk of food poisoning to the teenager is reduced.
Flavour - Strawberries
• Teenager may choose this option as strawberries are perceived as a healthy option and teenager is
concerned about his health.
• Strawberries are a fruit and link to the dietary target of eating more fruit so the teenager may choose
this option.
Cream
• Cream is high in fat/saturated fat leading to obesity/heart disease so this will not be a good choice for a

teenager concerned about his health.
• Cream may make this smoothie a less healthy option and teenager is concerned about his health.
Contains only natural sugars
• Natural sugars are less likely to cause tooth decay so may be a good choice for a teenager concerned
about his health.
• Natural sugars may not necessarily be intrinsic sugars, therefore, not desirable for a teenager who is
concerned about his health.
Contains E102
• May cause allergic reactions in the teenager so would not make this smoothie a good choice for
someone concerned about his health.
• A teenager concerned about his health may wish to avoid artificial additives so this may not be a good
choice.
Fortified with Omega 3
• Would reduce the risk of heart disease and/or cancer in the teenager in later life and so would be a good
choice for a teenager concerned about his health.
• Good for brain development/improve learning so would be a good choice for a teenager who is
studying.
Contains no artificial flavours
• Natural flavours should not cause allergic reactions in the teenager and so will be a good choice for
someone concerned about their health.
• May contain artificial colourings which may cause allergic reactions and so would not be a good choice
for a teenager who is concerned about his health.
Contains rice and corn as thickening agents
• Will make the smoothie more satisfying and so will appeal to teenager as they will enjoy the smoothie.
• Natural ingredients used as thickening agents so will appeal to a teenager who is concerned about his
health.

Page 19

Intermediate 2 Level Home Economics
Analysis of Question Paper for the Year 2005
Content

Health and Food Technology
Lifestyle and Consumer Technology
Fashion and Textile Technology

Analysis of question content and question choice
Question

Content (Brief outline)

1a
1b
1c

2 functions of carbohydrates
3 practical ways to reduce sugar levels in the diet
2 diet related health problems linked to a high intake of
non-milk extrinsic (NME) sugars.
2 other diet related health problems
Choice of snack for an active five-year-old

1d
1e
2a
2b
2c
2d

3a
b(i)
b(ii)
b(iii)
3c
3d
4a
4b
4c
d(i)
d(ii)
5a
5b
5c
5d

The contribution two cooking methods make to a
healthy diet
Effects of the finished result of changing the proportions
of ingredients
Effects of preparation methods on vitamin C content of
vegetables
Choice of lunch for a conference
4 functional properties of eggs and 4 uses of these
properties
2 sources of HBV protein
2 sources of LBV protein
Explanation of complementary protein
Evaluation of TVP or myco-protein
Choice of meat substitutes for café lunch menu

Benefits to manufacturer of two stages in product
development
Ways manufacturer can improve the nutritional quality
of four foods
Choice of bread for a school canteen
2 examples of medium life foods
2 examples of long life foods
2 reasons for the use of fat replacers
Name and source of 2 fat replacers
Choice of fat replacer for a smoothie
Evaluation of smoothie for the teenage market

Page 20

Choice element
YES
NO

Mark
2
3
1
2
4

4
2
2
4

4
1
1
1
2
3

2
4
4
1
1
2
2
4
4


Intermediate 2 Level Home Economics

Analysis of Question Paper for the Year 2004

Context

Question 1
Component Unit
Product
Consumer
Development
Studies

Question

Management of
Practical Activities

Choice

Recall & Use
of Knowledge

1a

2

2

b

3

3

c

1

1

d

2

2

e

4

Totals

12

Health & Food Technology
Lifestyle & Consumer Technology
Fashion & Textile Technology
Skill Assessment
Draw
Evaluate
Conclusions

Totals

4

0

0

0

Page 21

8

4

0

12


Intermediate 2 Level Home Economics

Analysis of Question Paper for the Year 2005

Context

Questions 1 – 5
Question

Management of
Practical Activities

1

12

2a
b

c
d
3a
b(i)
(ii)
(iii)
c
d
4a
b
c
d(i)
(ii)
5a
b
c
d

Component Unit
Product
Consumer
Development
Studies

4

Choice

Recall & Use
of Knowledge

8

Health & Food Technology
Lifestyle & Consumer Technology
Fashion & Textile Technology
Skill Assessment
Draw
Evaluate
Conclusions
4

4
2

12
4

2
2

2

Totals

4

12
4

4

4
1
1
1

1
1
1
2
3

12

2

2
3

2
4
4
1
1

2

2
4
4

12

1
1
2
2

2
2
4

12
4

4

4

4

Totals

25

18

17

12

31

19

10

60

Target
range

15-25 marks

15-25 marks

15-25 marks

10-12
marks

30-37 marks

15-20 marks

8-10 marks

60
marks

[END OF MARKING INSTRUCTIONS]
Page 22