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FOOD STUDIESWritten examination
Friday 17 November 2017 Reading time: 11.45 am to 12.00 noon (15 minutes) Writing time: 12.00 noon to 1.30 pm (1 hour 30 minutes)
QUESTION AND ANSWER BOOK
Structure of bookSection Number of
questionsNumber of questions
to be answeredNumber of
marks
A 15 15 15B 11 11 85
Total 100
• Studentsarepermittedtobringintotheexaminationroom:pens,pencils,highlighters,erasers,sharpenersandrulers.
• StudentsareNOTpermittedtobringintotheexaminationroom:blanksheetsofpaperand/orcorrectionfluid/tape.
• Nocalculatorisallowedinthisexamination.
Materials supplied• Questionandanswerbookof22pages• Answersheetformultiple-choicequestions
Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyourname andstudent numberasprintedonyouranswersheetformultiple-choice
questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.• AllwrittenresponsesmustbeinEnglish.
At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisquestionand
answerbook.
Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.
©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2017
SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2017
STUDENT NUMBER
Letter
2017FOODSTUDIESEXAM 2
SECTION A – continued
Question 1Whichoneofthefollowingisanoptionalpieceofinformationtoincludeonafoodlabel?A. lotidentificationB. directionsforuseC. weightofcontentsD. nutritioncontentclaims
Question 2Whichoneofthefollowingisapracticalstepthatanindividualcouldtakewhenconsideringtheirfoodchoicesandtheenvironmentalimpactofthesechoices?A. Consumefoodaccordingtotherecommendationsofthe‘AustralianGuidetoHealthyEating’(partof
the‘EatforHealth’program).B. Selectfoodpackagingthatcanbesenttoalandfillsite.C. Useleftovervegetablestomakesoup.D. Purchaseonlyconveniencefoods.
Question 3Inwhichpartofthedigestivesystemdoesenzymatichydrolysisoffoodoccur?A. liverB. pancreasC. largeintestineD. smallintestine
Question 4Whichmacronutrientsmostlikelycontributetotheenergyintakeofchildren?A. fat,proteinandiodineB. fat,proteinandcarbohydrateC. fat,proteinandBgroupvitaminsD. fat,carbohydrateandBgroupvitamins
SECTION A – Multiple-choice questions
Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.
3 2017FOODSTUDIESEXAM
SECTION A – continuedTURN OVER
Question 5
1985
1995
12000
10000
8000
6000kilojoules
4000
2000
0
Mean energy intakes of children aged 10–15 years, 1985 and 1995
boys girls
Source:NationalHealthandMedicalResearchCouncil,Australian Dietary Guidelines, NationalHealthandMedicalResearchCouncil,Canberra,2013,p.16
Basedonthegraphabove,whichhealthconsequencewerechildrenaged10–15yearsmorelikelytoexperiencein1995comparedwithchildrenaged10–15yearsin1985,assumingtheirenergyexpenditureremainedthesame?A. reducedriskofbeingoverweightB. increasedriskofbeingoverweightC. reducedriskofdevelopingtype2diabetesD. increasedriskofdevelopingtype2diabetes
Question 6Whichofthefollowingaredrymethodsofcooking?A. grilling,steamingandroastingB. grilling,poachingandboilingC. grilling,stewingandbakingD. grilling,bakingandfrying
Question 7InAustralia,basicnutritiousfoodinruralandremotecommunitiescancostupto30%morethanincapitalcitiesandbelessavailable.Thisisanexampleofwhichsocialfactorinfluencingfoodaccessibility?A. incomeB. locationC. discriminationD. culturalnorms
2017FOODSTUDIESEXAM 4
SECTION A – continued
Question 8OneofthedisadvantagesoforganicfoodproductionisthatA. biodiversityiseasiertomaintain.B. thesalinitylevelsofwaterwaysdecrease.C. morelandisrequiredtoproduceayieldthatisequaltothatofconventionalfarming.D. soilhealthimprovesduetothereductionintheuseofsyntheticchemicals,whichcanbefoundin
fertilisersandpesticides.
Question 9Thefollowingadviceisprovidedtoparentsofchildrenwhoarefussyeaters:‘Atmealtimes,offerchildrenthesamefoodthatyouareeating.’Thisadvicereflectswhichkeybehaviouralprinciplefortheestablishmentofhealthydiets?A. modellingB. marketingC. regulationD. exposure
Question 10Whichoneofthefollowingactivitiesismostlikelytocontributetolossofbiodiversity?A. consumingimportedfoodproductsB. monitoringthequalityofwaterC. clearinglandforagricultureD. transportingfood
Use the following information to answer Questions 11 and 12.Kangaroomeatisnowcommonlyfoundinsupermarketsandonthemenuinrestaurants.AconsumersurveyinChoiceTMmagazinefoundthatonlyjustover50%ofAustralianshaveeatenkangaroomeat.Manypeoplegiveenvironmentalandethicalreasonsforwhytheyconsumekangaroomeat.
Question 11Whichoneofthefollowingstatementsrepresentsanenvironmentalsustainabilityissuethatpeoplewhoeatkangaroomeatmightfeelisimportant?A. Kangaroomeatisveryleanandagoodsourceofprotein,ironandzinc.B. Allkangaroomeatsoldcomesfromkangaroosharvestedfromwildpopulations.C. Kangaroomeatcanbeeasilyaddedtoanindividual’sexistingredmeatconsumption.D. Kangaroomeatcontainslevelsofbacteriacomparabletoorlowerthanotherredmeats.
Question 12Whichoneofthefollowingstatementsrepresentsanethicalissuethatmightbeimportanttopeoplewhoeatkangaroomeat?A. Kangaroomeatismoreeconomicaltopurchasethanotherredmeats.B. Kangaroosproducemuchlessmethane(atypeofgreenhousegas)thancowsandsheep.C. Kangaroosareharvestedintheirnaturalenvironmentandarenotputunderunnecessarystressby
humans.D. Kangaroomeatisexportedtoover40countriesgloballyandtheindustryisworthapproximately
$150millionannually.
5 2017FOODSTUDIESEXAM
END OF SECTION ATURN OVER
Question 13Toreducesugarintakeusingtheevidence-basedrecommendationsoftheAustralian Dietary Guidelines (partofthe‘EatforHealth’program),anindividualshouldA. eatmorenaturalandfreshfoods.B. followahigh-protein,high-fatdiet.C. useacommercialslimmingprogram.D. followalow-carbohydrate,high-fatdiet.
Question 14Tomaintainahealthygut,individualsneedtoeatfoodsthatarehighindifferenttypesoffibre.ThebestselectionoffoodstoeatinordertomaintainahealthygutisA. broccoli,peasandkale.B. onions,leeksandgarlic.C. onions,barleyandlegumes.D. milk,brownriceandquinoa.
Question 15More-accurateorclear‘countryoforigin’foodlabellingregulationswereintroducedinordertoA. letconsumersmakemore-informeddecisions.B. helpconsumersensurethefoodstheypurchasedonotcontainanyallergens.C. helpconsumerspurchasefoodsthatprovidethemwiththebestvalueformoney.D. assureconsumersthatfoodsproducedoverseasarenotcontaminatedbychemicalsthatarenotapproved
inAustralia.
2017FOODSTUDIESEXAM 6
SECTION B – continued
Question 1 (6marks)AreportbytheAustralianInstituteofHealthandWelfarestatesthatuptohalfofallfoodproducedworldwideiswasted.
a. Describetheenvironmentaleffectsoffoodwastage. 2marks
b. Allactivitieswithinthefoodsystemcontributetofoodwastage,including:• primaryproduction,includingfarming• processingandmanufacturing• retailing• householdandconsumerbehaviour.
Selecttwoactivitiesfromthelistaboveand,foreachactivity,explainonewayinwhichfoodwastagecouldoccurasaresultofthisactivity. 4marks
Activity1
Explanation
Activity2
Explanation
SECTION B
Instructions for Section BAnswerallquestionsinthespacesprovided.
7 2017FOODSTUDIESEXAM
SECTION B – continuedTURN OVER
Question 2 (7marks)a. Describethechemicaldigestionofproteinineachofthetwodigestiveorganslistedinthe
tablebelow. 4marks
Digestive organ Chemical digestion of protein
stomach
smallintestine
b. Adolescentfemalesaged14–18yearsrequire2½servesofleanmeatandpoultry,fish,eggs,tofu,nutsandseeds,andlegumes/beansperday,whilefemalesaged2–3yearsrequireonlyoneserveperday.
Explainthebiologicalreasonsforthedifferenceinthisdietaryrequirement. 3marks
2017FOODSTUDIESEXAM 8
SECTION B – Question 3–continued
Question 3 (6marks)
Record of practical activity – Toasting white bread and fruit bread
Background information
Ingredients listed in white bread Ingredients listed in fruit bread
wheatflour,water,baker’syeast,vinegar,iodisedsalt,canolaoil,wheatgluten,soyflour,emulsifiers,vitamins(thiamin,folate)
wheatflour,mixedfruit(25%),water,baker’syeast,wheatgluten,vegetableoil,sugar,mixedspice,iodisedsalt,vinegar,canolaoil,soyflour,emulsifiers, vitamins(thiamin,folicacid)
Method1. Cookonesliceofwhitebreadinatoasterfor120seconds.2. Cookonesliceoffruitbreadinatoasterfor120seconds.
Results of practical activity
Photograph A Photograph B
whitebreadtoastedfor120seconds fruitbreadtoastedfor120seconds
9 2017FOODSTUDIESEXAM
SECTION B – continuedTURN OVER
a. Inthetablebelow,identifytwochemicalreactionsthatcancausebrowningwhenbothwhitebreadandfruitbreadaretoasted,andoutlinewhyeachreactionoccurs. 4marks
Chemical reaction Why the reaction occurs
b. Explainwhythetoastedfruitbreadisdarkerincolourthanthetoastedwhitebread. 2marks
2017FOODSTUDIESEXAM 10
SECTION B – Question 4–continued
Question 4 (11marks)AccordingtoNielsenHomescansurveydata,salesofAsiangreenvegetables,suchaspakchoy,bokchoy,ChinesecabbageandChinesebroccoli,increasedby22%overa12-monthperiodinAustralia.ThesefiguresdemonstratechangesinthepatternsoffoodpurchasingandconsumptionbehaviourofAustralianconsumers.
a. DescribetworeasonsthatcouldexplaintheincreaseinsalesofAsiangreenvegetablesinAustralia. 4marks
1.
2.
b. UsetherecommendationsoftheAustralian Dietary Guidelines(partofthe‘EatforHealth’program)toexplainwhyvegetablesotherthanAsiangreenvegetablesshouldalsobeconsumedaspartofahealthydiet. 3marks
11 2017FOODSTUDIESEXAM
SECTION B – continuedTURN OVER
c. Explaintworeasonswhyeatingtherecommendednumberofservesofvegetables,asstatedintheAustralian Dietary Guidelines,canassistinenhancinggoodhealthandpreventingobesityandrelatedlifestylediseases. 4marks
2017FOODSTUDIESEXAM 12
SECTION B – Question 5–continued
Question 5 (10marks)
5.5
2.11.1
1.61.1 1.31.7
4
1.91.3
grains (cereals) vegetables andlegumes/beans
fruit milk, yoghurt,cheese andalternatives
lean meat andpoultry, fish,
eggs, tofu, nutsand seeds, andlegumes/beans
Average number of serves of food groups consumed compared to therecommendations of the ‘Australian Guide to Healthy Eating’
for males and females aged 14–18 years
76543210
7 7
5
2 2
3.5 3.5
2.5 2.5
Keymales aged 14–18 years females aged 14–18 years
recommended number of serves formales aged 14–18 years
recommended number of serves forfemales aged 14–18 years
averagenumber of
serves
5.5
Data:AustralianBureauofStatistics,Australian Health Survey: Consumption of food groups from the Australian Dietary Guidelines, 2011–12,ABS,
cat.no.4364.0.55.012;©CommonwealthofAustralia2016
a. Refertothegraphabove.Overall,whichgroup–malesorfemales–wasclosesttomeetingtherecommendednumberofservesofthefoodgroupsshowninthegraph?Justifyyourresponse. 3marks
13 2017FOODSTUDIESEXAM
SECTION B – continuedTURN OVER
b. Explainhowthekeybehaviouralprincipleofrepetitioncanbeusedtoestablishhealthydietsinchildrenandnutritiousmealpatternsinfamilies. 3marks
c. Selectonefoodgroupshowninthegraphonpage12.
Foodgroup
Analysetheroleofthemediainshapingfoodinformationaboutthisselectedfoodgroupandininfluencingfoodchoice. 4marks
2017FOODSTUDIESEXAM 14
SECTION B – Question 6–continued
Question 6 (9marks) a. Ensuringasecurefoodsupplyisamajorconcernformanypeoplethroughouttheworld,
includingpeopleinAustralia.
Explaintheconceptofglobalfoodsecurity. 2marks
b. IdentifyatypeoftechnologyanddescribehowthistypeoftechnologycouldbeusedtoimprovefoodproductioncapacityinAustraliaasacontributiontowardsglobalfoodsecurity. 3marks
15 2017FOODSTUDIESEXAM
SECTION B – continuedTURN OVER
c. Australiaproducesenoughfoodtofeeditsownpopulationandalsoexportsfoodtoothercountriesacrosstheworld.However,someat-riskgroupsinAustralia,suchasthehomeless,thegeographicallyisolated,low-incomegroupsandnewarrivals,stillexperiencefoodinsecurity.
Explainhowfoodsecurityfortheseat-riskgroupsinAustraliacouldbeachievedbyimprovingequityinfoodaccessanddistribution. 4marks
2017FOODSTUDIESEXAM 16
SECTION B – continued
Question 7 (5marks)Nutritioncontentclaimsandhealthclaimsaremadebyfoodmanufacturers,bothonfoodpackagingandinadvertisements.FoodStandardsAustraliaandNewZealand(FSANZ)istheauthoritythatdeterminestheregulationsfornutritioncontentclaimsandhealthclaims.
a. Whatisanutritioncontentclaim? 1mark
b. Identifythetwolevelsofhealthclaims. 2marks
1.
2.
c. Outlinetwoofthekeyelementsrequiredforafoodmanufacturertobeabletomakeahealthclaimonafoodproduct. 2marks
1.
2.
17 2017FOODSTUDIESEXAM
SECTION B – continuedTURN OVER
Question 8 (6marks)ExplainhowclimatechangemaybearisktotheenvironmentalsustainabilityofprimaryfoodproductioninAustralia.
2017FOODSTUDIESEXAM 18
SECTION B – Question 9–continued
Question 9 (9marks)ShownbelowisanexampleofanAustralianfoodmanufacturer’suseofmarketingonitspackagingoftinnedtomatoes.
Source:SPCArdmonaOperationsLimited
a. Discussthepotentialinfluenceofthemarketingandadvertisingofthisproductontheconsumer,andexplainhowthismarketingandadvertisingcouldappealtoaconsumer’svaluesandgoals. 5marks
Due to copyright restrictions, this material is not supplied.
19 2017FOODSTUDIESEXAM
SECTION B – continuedTURN OVER
b. Onemethodoffarmingthatcouldbeusedtogrowtomatoesislow-impactfarming.
Discussone challengeandoneadvantageoflow-impactfarming. 4marks
Challenge
Advantage
2017FOODSTUDIESEXAM 20
SECTION B – continued
Question 10 (6marks)a. Therearemanysocialfactorsthatinfluencenotonlythefoodpeoplehaveaccesstobutalso
thefoodpeoplechoosetoeat.
Selectonesocialfactorfromthelistbelowanddescribehowthissocialfactorcouldinfluenceafamily’sfoodchoices:• education• availabletime• accommodation 3marks
Socialfactor
b. Explainhowfoodcanenabletheexpressionofconnectednesswithinfamiliesandcommunities. 3marks
21 2017FOODSTUDIESEXAM
SECTION B – Question 11–continuedTURN OVER
Question 11 (10marks)Anewlow-costweightlossmealreplacementproduct,ProductX,hasjustbeenreleasedontothemarket.ProductXisbeingwidelyadvertisedonsocialmediaplatformsandwebsites.Themanufacturerof ProductXclaimsthattheproducthelpsbothmenandwomengetridofstubbornfat.ProductXclaimstobea‘fatburner,appetitesuppressantandcanactasacarbohydrateblocker’.Themanufacturer’swebsitealsostatesthatProductXisbackedbyresearchandthatitisproducedaccordingtogoodmanufacturingpractices.Feedbackfromcelebrities,postedonthemanufacturer’swebsite,supportsitseffectivenessandsomecustomersclaimthattheyhavelostupto3kgaweekusingProductX.AsastudentofFoodStudies,youareawarethatseveralofyourfriendshavebeenreadingaboutProductXontheirsocialmediafeedsandarethinkingabouttryingit.
Writearesponsethatyoucouldpostonahealthwebsitethatispopularwithyoungpeople.YourresponseshouldanalysetheissuessurroundingProductX.Inyourresponse,include:• howtheprinciplesofresearchusedinthedevelopmentoftheAustralian Dietary Guidelines couldbe
appliedtothisproduct• howyoucouldapplycriteriatoassessthevalidityoftheclaimsmadebythemanufactureraboutthe
product.
2017FOODSTUDIESEXAM 22
END OF QUESTION AND ANSWER BOOK