2020 food and technology written examination
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FOOD STUDIESWritten examination
Thursday 26 November 2020 Reading time: 9.00 am to 9.15 am (15 minutes) Writing time: 9.15 am to 10.45 am (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• Questionandanswerbookof26pages• Answersheetformultiple-choicequestions
Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyournameandstudent numberasprintedonyouranswersheetformultiple-choice
qustionsarecorrect,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.
©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2020
SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2020
STUDENT NUMBER
Letter
2020FOODSTUDIESEXAM 2
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THIS PAGE IS BLANK
3 2020FOODSTUDIESEXAM
SECTION A – continuedTURN OVER
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SECTION A – Multiple-choice questions
Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.
Question 1Criteriausedwhenassessingthevalidityofclaimsmadebyweight-lossandnutrientsupplementcompaniesincludeA. endorsementsfromcelebritychefs.B. testimonialsfromsatisfiedcustomers.C. commercialgain,ethicsandtheeffectivenessoftheproduct.D. howmanylikesorfollowersaproductattractsonsocialmedia.
Question 2OnepracticaleatingbehaviouranindividualcanusetoavoidoverconsumptionoffoodisA. eatingeveningmealsfromtakeawayrestaurants.B. snackingonbiscuitsandcheesethroughouttheday.C. planningandpreparingmealstomeetdietaryrequirements.D. eatingsavourysnackswhilewatchingvideosontheircomputer.
Question 3AnexampleofthekeybehaviouralprincipleofrepetitiontoestablishhealthydietsinchildrenisA. offeringthesamefoodonmultipleoccasions.B. usingdessertasarewardforeatingvegetables.C. schoolcanteenssurveyingparentsaboutwhatfoodtheyshouldsell.D. parentsservingseparatemealsfortheirchildrenthatalignwiththe‘AustralianGuidetoHealthyEating’
(partofthe‘EatforHealth’program).
Question 4Theproductionandconsumptionofhigh-proteinedibleinsectshasbeenproposedasoneoptiontomeetfoodsecurityneedsforagrowingglobalpopulation.ThebestreasontosupporttheviablecommercialproductionofedibleinsectsinAustraliaisthatA. everyonehasinsectsathomeintheirgardens.B. vegetarianswouldsupportinsectconsumption.C. peoplewouldreplacemeatforinsectsintheirdiet.D. itmightcreateinnovativeopportunitiesforthefoodindustry.
2020FOODSTUDIESEXAM 4
SECTION A – continued
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Question 5Whenasteakisgrilled,itchangescolour.ThisisduetoA. gelatinisation.B. dextrinisation.C. mechanicalaction.D. theMaillardreaction.
Question 6TheprincipleofheattransferinthegrillingofasteakonabarbecueisA. radiation.B. convection.C. conduction.D. microwave.
Question 7WhichoneofthefollowingstatementsalignswithrecommendationsfromtheAustralian Dietary Guidelines (partofthe‘EatforHealth’program)toassistinthepreventionofobesityandrelatedlifestylediseases?A. Avegandietistheonlydietthatwillpreventobesity.B. Enjoyavarietyofnutritiousfoodsfromeachofthefivefoodgroups.C. Allfoodscontainingsaturatedfat,addedsaltandaddedsugarsshouldberemovedfromthediet.D. Ahigh-protein,low-carbohydratedietshouldbeencouragedforchildreninordertoestablishhealthy
eatinghabits.
Question 8Whichoneofthefollowingstatementsbestdescribeswhydiscretionaryfoodscanplayasocialroleforindividuals?A. Discretionaryfoodsareoftensharedatcelebrations.B. Alotofmoneyisspentmarketingdiscretionaryfoods.C. Discretionaryfoodsareoftenhighinsugar,fatandsalt.D. Discretionaryfoodsareoftenlinkedtolifestylediseases.
Question 9Australia’sSustainableSeafoodGuidehasbeendevelopedtohelpAustralianconsumersmakedecisionsabouttheseafoodtheybuy.Whichoneofthefollowingisanexampleofanethicaldecisionatthetimeofpurchase?A. onlybuyingfreshfishB. onlybuyingtunawhenitisonsaleC. buyingprawnsonsummerholidaysD. refusingtobuyendangereddeep-seafish
5 2020FOODSTUDIESEXAM
SECTION A – continuedTURN OVER
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Question 10AccordingtotheCommonwealthScientificandIndustrialResearchOrganisation(CSIRO),acurrentfoodtrendisthedomesticpurchaseandconsumptionofplant-basedproteinalternativefoods.Thistrendissettoreach$4.1billionby2030,upfrom$2.2billionin2018.ThisexpandingmarketcouldbeduetoA. thepromotionofplant-basedproteinalternativefoodsbyorganisationsadvocatingmeatconsumption.B. health-consciousconsumerswantingtoreducetheirsugarintake.C. consumerconcernforanimalwelfareandtheenvironment.D. thezerowastefoodtrend.
Question 11Abdominalpain,breathingdifficultiesandswellingofthetongueareallsymptomsofA. adiet-relateddisease.B. afoodintolerance.C. lossofappetite.D. afoodallergy.
Question 12LemonjuiceisanacidfrequentlyusedinmeatmarinadestoA. increasethepHofthemeat.B. tenderiseandflavourthemeat.C. reducemoisturelossfromthemeat.D. reducethefatcontentofthemeat.
Question 13ItisimportanttoanalysethenutritionalefficacyofcontemporaryfoodfadsbecausemanyofthesefadsA. omitkeyfoodgroups.B. supportsedentarybehaviour.C. providequickandeasybreakfastideas.D. alignwiththerecommendationsmadeintheAustralian Dietary Guidelines.
2020FOODSTUDIESEXAM 6
END OF SECTION A
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Use the following information to answer Questions 14 and 15.
dairy 20.9%
Greenhouse gas emissions from Melbourne’s food consumption by food type
fruit and vegetables 8.7%
cereal grains 2.8% other 5.8%
beef and lamb 57.8%
pig andchicken meat 4.0%
Source:adaptedfromJSheridan,RCareyandSCandy,Melbourne’s Foodprint: What does it take to feed a city?, VictorianEco-InnovationLab,TheUniversityofMelbourne,Melbourne,2016,p.18
Question 14Accordingtothediagramabove,whichfoodtypeisresponsibleforthehighestgreenhousegasemissionsfromMelbourne’sfoodconsumption?A. pigandchickenmeatB. beefandlambC. cerealgrainsD. dairy
Question 15Basedonthediagramabove,whatisthebestwaytoreducethesegreenhousegasemissions?A. purchasefoodfromlocalsuppliersB. reducecerealgrainconsumptionC. reduceredmeatconsumptionD. reducefruitconsumption
7 2020 FOOD STUDIES EXAM
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SECTION B
Instructions for Section BAnswer all questions in the spaces provided.
Question 1 (8 marks)
Growing and giving: Community food sharingGrow Free is a grassroots movement […] operating in New Zealand and the USA.
Source: Yasmin Noone, ‘These food movements are trying to change the way we eat’, SBS Food, 4 September 2019, <www.sbs.com.au>
a. Identify and explain two social factors that could contribute to the success of the Grow Free movement for communities. 6 marks
Social factor 1
Social factor 2
b. Outline how the Grow Free movement could promote connectedness and the sharing of food within communities. 2 marks
Due to copyright restrictions, this material is not supplied.
2020FOODSTUDIESEXAM 8
SECTION B – Question 2–continued
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Question 2 (10marks)
Mayonnaise
olive oil egg yolk vinegar
+ +
=Source:adaptedfromIonaUrma,<https://ionacolor.com>
a. Statethenameofthechemicalchangeshowninthediagramabove. 1mark
b. Usingtheinformationinthediagramabove,describehowthischemicalchangeoccurs. 3marks
c. Suggestwhythismayonnaisecouldbeconsumedonadailybasis. 2marks
9 2020FOODSTUDIESEXAM
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Theeggwhitethatisleftoverwhenmakingmayonnaisecanbewhippedtobeusedinanotherfoodproductratherthanbeingdiscarded.
d. Describeonephysicalchangetotheeggwhitewhenitiswhipped. 2marks
e. Afterwhipping,theeggwhiteisthencookedinafoodproduct.
Describeonechemicalchangetotheeggwhitewhenitiscooked. 2marks
2020FOODSTUDIESEXAM 10
SECTION B – Question 3–continued
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Question 3 (8marks)
Source:SunRice,<www.sunrice.com.au>
a. Identifyonecompulsorycomponentshownonthefoodlabelaboveanddescribethepurposeofthiscomponent. 3marks
b. Provideoneexampleofoptionalinformationthatcouldbeincludedonafoodlabelanddescribethepurposeofthisinformation. 3marks
11 2020FOODSTUDIESEXAM
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c. Suggestonereasonwhyaccuratelabellinginformationmustreflectethicalprinciples. 2marks
2020FOODSTUDIESEXAM 12
SECTION B – Question 4–continued
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Question 4 (8marks)Thefoodwastehierarchymodelbelowincludesexamplesofactivitiesthathelpguidethefoodindustry,commercialoperatorsandconsumerstoreducetheirfoodwaste.
avoid
re-use
recycle
reprocess
energyrecovery
mostpreferred
leastpreferred
Examples● education campaigns● research and development to support
more efficient production methods● packaging initiatives to improve shelf life
● food rescue donations● repurposing imperfect food● repurposing without processing for
animal feed
● composting ● soil conditioners● worm farms● biotechnology solutions for animal feed
● conversion to pharmaceuticals and nutraceuticals
● conversion to cosmetic products
● incineration and anaerobic digestion for energy recovery
● landfill● incineration for non-energy recovery● food waste going to sewer
Food waste hierarchy level
dispose
Source:adaptedfromAustralianGovernment,National Food Waste Strategy: Halving Australia’s Food Waste by 2030,CommonwealthofAustralia,2017,p.16
13 2020FOODSTUDIESEXAM
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Foreachsuggestedactioninthetablebelow,selectthecorrectlevelofwastehierarchybyreferringtothefoodwastehierarchymodelonpage12.Statehowtheactionhasanimpactonfoodwasteand/ortheenvironment.
Suggested action Waste hierarchy level
How the action has an impact on food waste and/or the environment
Supermarketsmakecoleslawsaladoutofoddlyshapedvegetables.
re-use finds a purpose for vegetables that would otherwise be thrown out
Supermarketsputexcessfoodthatispastits‘bestbefore’dateintotherubbishbins.
Controlleduseof waste-to-energyincineratorsgeneratesheatthatisusedforheatingbuildings.
Familiesputtheirvegetablescrapsincompostbins.
Advertisingcampaignspromotetheuseoffoodalreadyinthefridge.
2020FOODSTUDIESEXAM 14
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Question 5 (6marks)Kate,auniversitylecturer,iscurrentlyresearchinghowpopularFacebookpagesprovideonlinenutritionanddietinformation.SheislookingatwhethertheadviceontheseFacebookpagesisconsistentwiththeAustralian Dietary Guidelines(partofthe‘EatforHealth’program).KateisfindingthatmanyoftheseFacebookpagesusecelebritiestopromotetheiradvice.
a. IdentifytwoprinciplesofresearchusedinthedevelopmentoftheAustralian Dietary Guidelines.HowcouldeachprincipleofresearchbeusedbyKatetoassessthenutritionanddietinformationfoundontheFacebookpages? 4marks
Principle of research
How the principle of research can be used to assess the nutrition and diet information found on the Facebook pages
b. Onecriterionusedtoassessthevalidityoffoodinformationispurpose.
WhatisthepurposeofKate’sresearch? 2marks
15 2020FOODSTUDIESEXAM
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Question 6 (6marks)‘Primaryfoodproductionmustaddresstherisksassociatedwithclimatechange,andtheonlysolutionisgeneticmodification.’
Analysethisstatement.
2020FOODSTUDIESEXAM 16
SECTION B – Question 7–continued
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Question 7 (9marks)
Sources(fromleft):AustralianCitrus,<www.facebook.com/australiancitrus>;
AussieMandarins,<www.facebook.com/AussieMandarins>
a. Analysehowmarketingandadvertisingareusedtoinfluenceparents’foodchoicesfortheirchildrenintheAussiemandarinsadvertisementsabove. 5marks
17 2020FOODSTUDIESEXAM
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b. SuggesthowthekeybehaviouralprincipleofmodellingcanincreasetheconsumptionofAussiemandarinsbychildren. 2marks
c. Outlineonepsychologicalresponsethattheadvertisement(s)suggestsparentsexperiencewhentheirchildreneatAussiemandarins. 2marks
2020FOODSTUDIESEXAM 18
SECTION B – Question 8–continued
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Question 8 (7marks)‘TheFoodandAgricultureOrganisationoftheUnitedNations(FAO)estimatesthatoutofsome100cropspecieswhichprovide90percentoffoodworldwide,71ofthesearebee-pollinated.’
Source:UnitedNationsEnvironmentProgramme,UNEP Emerging Issues: Global Honey Bee Colony Disorders and Other Threats to Insect Pollinators,2010,p.1
Overthelastfewyears,therehasbeenincreasingconcernaboutthepossibilityofa‘pollinationcrisis’,linkedtoaglobaldeclineinbeepopulations,whichmayleadtoadeclineinglobalfoodsecurity.Pollinationisthetransferofpollenfromonepartofaflowertoanother,resultinginplantfertilisation.Onemethodofpollinationisthetransferofpollenfromflowertoflowerbypollinators.Pollinatorsincludebees,butterfliesandbats.
Source:FoodandAgricultureOrganizationoftheUnitedNations,<www.fao.org>
19 2020FOODSTUDIESEXAM
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a. i. Otherthanclimatechange,stateoneissuethatmightbecontributingtoapossible‘pollinationcrisis’. 1mark
ii. Describehowtheissuestatedinpart a.i.mightleadtoa‘pollinationcrisis’inAustralia. 2marks
b. Choosetwobenefitsofpollinatorsfromtheinfographiconpage18andwritetheirnumbersinthespacesprovidedinthetablebelow.Howcouldeachbenefithelptoachieveglobalfoodsecurity? 4marks
Benefit number How this benefit could help achieve global food security
2020FOODSTUDIESEXAM 20
SECTION B – continued
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Question 9 (4marks)
Deakin’s healthy vending machines tackle bad snacking habitsDeakinstudentswillsoonhavemorehealthyfoodoptionsoncampus,withtheUniversitythismonthinstallingnewhealth-consciousfoodanddrinkvendingmachines.…‘Wehaven’tdoneawaywithproductssuchassoftdrinks,chipsandchocolatebarsentirely,thoughtheywillnowbestockedinreducedquantitiesandgivenlessprominentplacing…’
Source:‘Deakin’shealthyvendingmachinestacklebadsnackinghabits’,mediarelease, DeakinUniversity,17December2018
a. SuggestonereasonwhyaccesstothenewvendingmachinescouldchangethefoodpurchasingandconsumptionbehavioursofDeakinUniversitystudentsinapositiveway. 2marks
b. SuggestonereasonwhyaccesstothenewvendingmachinesmaynotchangethefoodpurchasingandconsumptionbehavioursofDeakinUniversitystudents. 2marks
21 2020FOODSTUDIESEXAM
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CONTINUES OVER PAGE
2020FOODSTUDIESEXAM 22
SECTION B – Question 10–continued
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Question 10 (9marks)
Milk drink packaging uses augmented reality [Foodcompany]YiliWeikezihasdevelopedpackagingthatusesaugmentedreality(AR)1.Packagedin240mLboxes,thecompany’smilkdrinksfeaturethevoiceprint2ofsinger HanLu.Whenconsumersscanthevoiceprintwithasmartphoneapp,theywillbepresentedwithadifferentaudiomessageforeachofthefourflavours–coffee,strawberry,bananaandchocolate.
Source:‘Milkdrinkpackagingusesaugmentedreality’,What’s New in Food Technology and Manufacturing, Wahroonga(NSW),May/June2018,p.78
1augmented reality (AR)–atypeoftechnologythatplacesacomputer-generatedimageoraudioonauser’sviewoftheworld
2voiceprint–aprintedpatternthatcontainsinformationthatcanbereadbyacameraonasmartphone
a. OutlinehowreceivingfoodinformationthroughARcouldinfluencethewayconsumerspurchasethismilk. 2marks
b. ExplainhowhavingARonmilkpackagingcouldbeusedtoimprovethefoodsafetyofmilkforconsumers. 3marks
23 2020FOODSTUDIESEXAM
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TheAustralian Dietary Guidelinesproviderecommendationsforthenumberofservesofeachfoodgroupthatshouldbeconsumeddaily.Thefollowingtableshowstheminimumnumberofservesperdayofthe‘milk,yoghurt,cheeseand/ortheiralternatives’foodgroup.
Sex and age (years) Minimum number of serves per day
boysandgirls,14–18 3.5
menandwomen,19–50 2.5
women,51+ 4
Data:NationalHealthandMedicalResearchCouncil, Australian Dietary Guidelines,NationalHealthand MedicalResearchCouncil,Canberra,2013,p.59
c. Provideonebiologicalreasonwhyboysandgirlsaged14–18yearsrequiremoreservesofthisfoodgroupthanmenandwomenaged19–50years. 2marks
d. Whydowomenaged51yearsandolderrequiremoreservesofthisfoodgroupthanmenandwomenaged19–50years? 2marks
2020FOODSTUDIESEXAM 24
SECTION B – Question 11–continued
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Question 11 (10marks)
wholemeal breadbun
carrot
grilled beef patty
cheese
wholemeal breadbun
lettuce
tomato
Explainthephysiologicalprocessesofeatinganddigestingthemacronutrientsoftheingredientsinthishealthyhomemadehamburger.Inyourresponse,includethefollowing:• sensoryappreciationofthishamburger• thishamburger’scontributiontosatiety• processofeatingthishamburger• digestionofthemacronutrientsinthishamburger
25 2020FOODSTUDIESEXAM
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2020FOODSTUDIESEXAM 26
END OF QUESTION AND ANSWER BOOK
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