2018 food studies written examination · 2019-03-18 · 2018 food studies exam 6 section b –...

FOOD STUDIESWritten examination

Wednesday 7 November 2018 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• Questionandanswerbookof21pages• Answersheetformultiple-choicequestions

Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyourname andstudent numberasprintedonyouranswersheetformultiple-choice

questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.• AllwrittenresponsesmustbeinEnglish.

At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisbook.

Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.

©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2018

SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2018

STUDENT NUMBER

Letter

2018FOODSTUDIESEXAM 2

SECTION A – continued

Question 1Whichoneofthefollowingpeergroupbehavioursencourageshealthyfoodconsumption?A. celebratingafamilybirthdaywithanice-creamcakeB. havingtakeawaypizzawithpeersonaFridaynightC. runningacommunitysausagesizzlefundraiserD. sharingafruitplatterwithfriends

Question 2‘Thefamilythateatstogetherstaystogether.’Howcouldfoodenableconnectednesswithinafamily?A. by supportingfamilymemberstosittogetheratatableB. bycreatingafamilybondthroughsharingamealtogetherC. byencouragingtheeatingofregularnutritiousmealsinthefamilyhomeD. bymakingpeoplespendtimetogether,thereforemakingthemmorelikelytostaytogether

Question 3TheuseofflourtothickenasauceisanexampleofA. denaturation.B. dextrinisation.C. gelatinisation.D. emulsification.

Question 4WhichoneofthefollowingposesarisktothebiosecurityofAustralia?A. introductionofnon-nativespeciestoincreasebiodiversityB. quarantiningandinspectinganimalgoodsarrivinginAustraliaC. establishingpermitsforthecommercialimportationoffreshfruitandvegetablesD. prohibitingfoodproductsthatdonotcomplywiththeAustraliaNewZealandFoodStandardsCode

SECTION A – Multiple-choice questions

Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.

3 2018FOODSTUDIESEXAM

SECTION A – continuedTURN OVER

Question 5Afoodlabelhasthefollowingstatementonit:‘Foodwithalowglycaemicindexhelpsyoustayfullerforlonger.’ThisisanexampleofaA. nutritioninformationpanel.B. general-levelhealthclaim.C. high-levelhealthclaim.D. nutrientcontentclaim.

Question 6Whichoneofthefollowingstatementsbestdescribesthecookingprocessofmicrowaving?A. Theactivationofenzymescausesachemicalreactioninthefood.B. Agitationcausesthecomponentsinthefoodtobecomedenatured.C. Themovementofliquidorgascausesheattobetransferredtothefood.D. Thevibrationofwatermoleculesinthefoodcausesfriction,resultinginheat.

Question 7WhichofthefollowingsubstitutionsmaybestmeettherecommendationsoftheAustralian Dietary Guidelinesandthe‘AustralianGuidetoHealthyEating’(partofthe‘EatforHealth’program)tohelppreventobesityandrelatedlifestylediseases?A. Eatwholegrainsandcerealsinsteadofrefinedgrainsandcereals.B. Replacesugarwithartificialsweeteners.C. Drinksportsdrinksinsteadofwater.D. Replacebutterwithcoconutoil.

Question 8TheprinciplesofresearchusedtodeveloptheAustralian Dietary Guidelines includeA. casestudies.B. peer-reviewedarticles.C. analysisoffoodpurchasingtrends.D. consultationwithleadingfoodretailers.

Question 9Whichofthefollowingpersonalandsocialbehaviourspromotesincreasedsedentarybehaviour?A. havinglunchwhileworkingatyourdeskB. involvingyoungchildreninfoodshoppingC. walkingtothesupermarkettopurchasemilkD. practicalactivitiesundertakenaspartofaFoodStudiescourse

Question 10Whichoneofthefollowingisanexampleoflow-impactfarming?A. nativepasturebeingclearedforthesowingofcerealcropsB. hormonesadministeredtoanimalstohelppromotegrowthC. removingthestubblefromthepreviousyear’scroptoenrichandstabilisethesoilD. introducingalegumecropthroughcroprotationtoincreasethelevelofnitrogeninthesoil


SECTION A – continued

Question 11TheAustralianGovernment’sDepartmentoftheEnvironmentandEnergystatesthatAustralianconsumersthrowawayapproximately3.1milliontonnesoffoodayear.Whichoneofthefollowingismostlikelytocontributetohouseholdandconsumerfoodwastage?A. extremeweatherconditionscontributingtolossofharvestB. discardingtheskinsandpeelsoffruitduringfoodprocessingC. lackofsuitableequipmenttoharvest,storeandtransportfoodD. nothavingtheskillsorknowledgetousefoodsthatarebeginningtoperish

Question 12

consumptionretailerprocessingpost-harvestprimary production

Key

cereals

Global food losses – Cereals

60%

50%

40%

30%

20%

10%

0%

Data:FoodandAgricultureOrganizationoftheUnitedNations(FAO), Global food losses and food waste – Extent, causes and prevention,Rome,2011,p.6

Basedonthegraphabove,whichactivityinthefoodsystemforcerealscontributestheleastamountoffoodwaste?A. retailerB. consumerC. manufacturerD. primaryproducer

Question 13WantingtoeatanappleisademonstrationofA. sensoryappreciation.B. eatingpatterns.C. appetite.D. satiety.


END OF SECTION ATURN OVER

Question 14

Central biological factors

altered brain signalling

obesityMood

emotionPeripheralbiological factors

Food intakefood choice

Source:adaptedfromMSingh,‘Mood,food,andobesity’,inFrontiers in Psychology, 1September2014,<www.frontiersin.org/>

Whichoneofthefollowingstatementsissupportedbythediagramabove?A. Thepsychologicalresponseoffoodintakeisnotaffectedbyrestrictivedieting.B. Thereisacomplexrelationshiplinkingfoodintake,moodandobesity.C. Alteredbrainsignallingaffectsthebiologicalfactorofpregnancy.D. Foodintakehasanimpactonlyonfoodchoice.

Question 15Whichoneofthefollowingismostlikelytocontributetolossofbiodiversity?A. plantingtwoormorecropscloselytogethertodecreaseweedsB. useoftechnologytoimproveunderstandingofanimalsandtheirgeneticdiversityC. continuingpopulationgrowthinurbanareas,whichhasanimpactonsurroundingecosystemsD. protectingtheenvironmentfromthenegativeeffectsofpests,diseases,weedsandcontaminants


SECTION B – Question 1–continued

Question 1 (7marks)TheAustralian Dietary Guidelines(partofthe‘EatforHealth’program)providesrecommendationsforthenumberofservesofeachfoodgroupthatshouldbeconsumeddaily.Thefollowingtableshowsthenumberofservesofthe‘leanmeatandpoultry,fish,eggs,tofuandseeds,andlegumes/beans’foodgroupformen.

Age group Serves

19–50yearsold 3

70+yearsold 2½

a. Outlinewhya73-year-oldmanrequiresfewerservesofthisfoodgroupthana 19–50-year-oldman. 2marks

b. Explainwhytheevidence-basedprinciplesoftheAustralian Dietary Guidelinesarethebestavailableinformationtoassistwithplanningdailyfoodintake. 3marks

SECTION B

Instructions for Section BAnswerallquestionsinthespacesprovided.


SECTION B – continuedTURN OVER

c. Usethenutritionalrationaleofthe‘AustralianGuidetoHealthyEating’(partofthe‘EatforHealth’program)toexplainhowavegetariancanensuretheymeettherequiredintakeforthisfoodgroup. 2marks


SECTION B – continued

Question 2 (8marks)a. Explainwhybiodiversityisimportantfortheenvironmentalsustainabilityofprimaryfood

production. 4marks

b. Explainhowthechoiceofanimalsforfarmingcouldhaveapositiveinfluenceontheenvironmentalsustainabilityofprimaryfoodproduction. 4marks



Question 3 (6marks)

Scientists show supersizing vegies could be key to kids’ consumptionInafirst-of-its-kindrandomisedcontrolledtrial,researchersfromDeakin’sCentreforAdvancedSensorySciencefoundthatchildrenatemorecarrotwhengiventhemwhole,asopposedtoaservingofthedicedvegetable.…‘Onaveragethismeanttheyateabout8to10percentmoreofthewholevegetable,byweight,thanwhengivendicedcarrotstotry,’DrLiemsaid.…DrLiemsaidresearchlikethiswasimportantaslessthan10percentofAustralianchildrenmetthe[recommended]guidelinesoffiveservingsofvegetablesperday.…‘Highvegetableconsumptionduringchildhoodisimportantforchildren’soptimalhealthand development…Thatmeansit’simportanttoprovidevegetablesnotjustononeoccasionor[at]mealtime,butthroughouttheday,andsnacksareperfectforthat.’

Source:‘Scientistsshowsupersizingvegiescouldbekeytokids’consumption’,mediarelease, DeakinUniversity,7August2017

a. Identifyandexplainonekeybehaviouralprinciplepresentedintheextractabove. 3marks

b. Useonecriteriontoassessthevalidityoftheinformationpresentedintheextractabove. 3marks



Question 4 (9marks)a. Otherthananutritioninformationpanel,identifytwocompulsorycomponentsrequiredon

foodlabelsandstatethepurposeofeach. 4marks

Component Purpose



Yoghurt 1 Yoghurt 2

NUTRITION INFORMATIONServings per pack: 1 Serving size: 150 g Qty per Serving Qty per 100 g

Energy 573 kJ (137 Cal) 382 kJ (91 Cal)Protein 6.8 g 4.6 gFat – Total 2.9 g 1.9 g – Saturated 2.0 g 1.3 gCarbohydrate 18.9 g 12.6 g – Sugars 15.2 g 10.1 gDietary Fibre, total 3.6 g 2.4 gSodium 88 mg 59 mgCalcium 255 mg 170 mg

Note: All values are considered averages unless otherwise indicated.

NUTRITION INFORMATIONServings per pack: 1 Serving size: 170 g Qty per Serving Qty per 100 g

Energy 408 kJ (97 Cal) 240 kJ (57 Cal)Protein 16.5 g 9.7 gFat – Total 0.3 g 0.2 g – Saturated 0.2 g 0.1 gCarbohydrate 7.1 g 4.2 g – Sugars 5.6 g 3.3 gSodium 54 mg 32 mgCalcium 204 mg 120 mg

Note: All values are considered averages unless otherwise indicated.

Data(fromleft):Colesvanillayoghurt;ChobaniGreekyoghurt(plain)

b. Usingthenutritioninformationpanelsprovidedabovefromtwoyoghurtcontainers,evaluatewhichyoghurtisthebetterchoiceformaintainingahealthyweight. 5marks



Question 5 (12marks)Healthymealsubscriptionboxeshavebecomeapopulartrendforcustomersinterestedinhealthymealplanningandpreparation.Aboxoffreshproduceandingredientsisdeliveredtoacustomer,enablingthecustomertocreatetherecipesprovidedoncardsincludedinthebox.Theaveragecostofamealrangesfrom$5.00to$10.00perserve.

The businesscreates healthy,nutritious recipes.

The businesssources fresh produce and ingredients.

Food is delivered to the customer’s door.

The customercooks themeals in their home.

1 2 3 4

a. Explainhowtheuseofhealthymealsubscriptionboxescouldhaveanimpactonthesocialfactorsofavailabletimeandincometoinfluencehealthyeating. 4marks

Availabletime

Income



b. Assessthenutritionalefficacyofthisfoodtrendbydemonstratinganunderstandingofthe‘AustralianGuidetoHealthyEating’. 6marks

c. Outlineonereasonwhycomforteatingcanbepartofahealthydiet. 2marks



Question 6 (7marks)a. Describethechemicaldigestionofcarbohydratesthatoccursinthemouthandthesmall

intestine. 4marks

Mouth

Smallintestine

b. Completethetablebelowbystatingwherecarbohydrateabsorptionoccursandbydescribingtheabsorptionprocess. 3marks

Where carbohydrate absorption occurs

Description of the absorption process



Question 7 (6marks)a. Outlinetwocharacteristicsoforganicfarming. 2marks

b. Explainonechallengeandoneadvantageoforganicfarming. 4marks

Challenge

Advantage



Question 8 (11marks)WoolworthsispromotingitsproductrangeknownasTheOddBunchusingsocialmedia.TheOddBunchisarangeofimperfectfruitandvegetablessoldatdiscountedprices.

Source:imagefromEbonyBowden,‘SupermarketgiantWoolworths embraces“ugly”fruit’,TheNewDaily,4December2014,

<https://thenewdaily.com.au>

a. Suggesttwobenefitsofpurchasingthesefruitandvegetables,otherthansavingmoney. 2marks

b. DescribetwoenvironmentaleffectsoftransportingtheOddBunchproductrangeoffruitandvegetablesthroughoutthefoodsystem. 4marks

•

•

Due to copyright restrictions, this material is not supplied.



c. WoolworthspromotestheOddBunchproductrangeonitsFacebookpage.

Analysetheroleofsocialmediainshapingfoodinformationandinfluencingconsumers’foodchoicesinregardtoTheOddBunch. 5marks



Question 9 (4marks)Ithasbeenestimatedthatby2050thecostofAustralianfoodproductioncouldbealmost80percenthigherthanin2007.Theincreasedcostwillmostlikelybepassedontotheconsumer.

Explaintwopossiblepathwaystoimproveequityinfoodaccesstoensurethatlow-incomeAustralianfamiliesdonotbecomefoodinsecure.



Question 10 (5marks)

Consumption of legumes

2011 2014 2017

Average daily serves per person 0.21 0.21 0.22

Average daily grams per person 16.6 16.0 18.2

Percentage of consumers 20% 24% 28%

Data:Grains&LegumesNutritionCouncil(GLNC), ‘AustralianConsumption&AttitudesStudy’,2017,unpublished

a. Identify onetrendevidentinthedataabove. 1mark

b. Explainoneroleofeachofthesocialfactorsgivenbelowtoaccountforthetrendidentifiedinpart a. acrossAustralia. 4marks

Culturalnorms

Education



Question 11 (10marks)Debatehasoccurredregardinganewgeneticallymodified(GM)cerealcrop,GrainX.Healthexpertsarepraisingthenewgrainforitsnutritionalpropertiesasitisextremelynutrientdensecomparedtoothergrainvarieties,suchasrice.SomearguethatGrainXisanenvironmentallysustainablecropthatcanhelpaddressfoodinsecurity,whilescepticsquestiontheethicalprinciplesbehindgeneticmodification.AgriculturalrecordsindicatethatGrainXrequiresfewerresourcesthanricetoproduceagreateryield.Thiscanbeseeninthegraphsbelow.

fertiliser(kg perhectare)

pesticides(kg per hectare)

water(megalitresper hectare)

30

25

20

15

10

5

0

Resources used in the primary productionof Grain X and rice

Crop yield in the primary production of Grain X and rice

crop yield

30

25

20

15

10

5

0

tonnesper

hectare

Grain Xrice

Key

Graph 1 Graph 2

ExplaintheissuessurroundingthedebateaboutthenewGMcerealcrop,GrainX.Inyourresponse,includethefollowing:• howGrainXcouldcontributetoimprovedfoodsecurity• howtheprimaryproductionofGrainXcouldpotentiallyimproveenvironmentalsustainability• whythereareconcernsrelatedtotheethicalproductionofGrainX


END OF QUESTION AND ANSWER BOOK

2018 food studies written examination · 2019-03-18 · 2018 food studies exam 6 section b –...

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