Download - 2017 Food Studies Written examination - PagesA. Kangaroo meat is very lean and a good source of protein, iron and zinc. B. All kangaroo meat sold comes from kangaroos harvested from

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


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.


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.


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.


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


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



a. Inthetablebelow,identifytwochemicalreactionsthatcancausebrowningwhenbothwhitebreadandfruitbreadaretoasted,andoutlinewhyeachreactionoccurs. 4marks

Chemical reaction Why the reaction occurs

b. Explainwhythetoastedfruitbreadisdarkerincolourthanthetoastedwhitebread. 2marks



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



c. Explaintworeasonswhyeatingtherecommendednumberofservesofvegetables,asstatedintheAustralian Dietary Guidelines,canassistinenhancinggoodhealthandpreventingobesityandrelatedlifestylediseases. 4marks



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



b. Explainhowthekeybehaviouralprincipleofrepetitioncanbeusedtoestablishhealthydietsinchildrenandnutritiousmealpatternsinfamilies. 3marks

c. Selectonefoodgroupshowninthegraphonpage12.

Foodgroup

Analysetheroleofthemediainshapingfoodinformationaboutthisselectedfoodgroupandininfluencingfoodchoice. 4marks



Question 6 (9marks) a. Ensuringasecurefoodsupplyisamajorconcernformanypeoplethroughouttheworld,

includingpeopleinAustralia.

Explaintheconceptofglobalfoodsecurity. 2marks

b. IdentifyatypeoftechnologyanddescribehowthistypeoftechnologycouldbeusedtoimprovefoodproductioncapacityinAustraliaasacontributiontowardsglobalfoodsecurity. 3marks



c. Australiaproducesenoughfoodtofeeditsownpopulationandalsoexportsfoodtoothercountriesacrosstheworld.However,someat-riskgroupsinAustralia,suchasthehomeless,thegeographicallyisolated,low-incomegroupsandnewarrivals,stillexperiencefoodinsecurity.

Explainhowfoodsecurityfortheseat-riskgroupsinAustraliacouldbeachievedbyimprovingequityinfoodaccessanddistribution. 4marks



Question 7 (5marks)Nutritioncontentclaimsandhealthclaimsaremadebyfoodmanufacturers,bothonfoodpackagingandinadvertisements.FoodStandardsAustraliaandNewZealand(FSANZ)istheauthoritythatdeterminestheregulationsfornutritioncontentclaimsandhealthclaims.

a. Whatisanutritioncontentclaim? 1mark

b. Identifythetwolevelsofhealthclaims. 2marks

1.

2.

c. Outlinetwoofthekeyelementsrequiredforafoodmanufacturertobeabletomakeahealthclaimonafoodproduct. 2marks

1.

2.



Question 8 (6marks)ExplainhowclimatechangemaybearisktotheenvironmentalsustainabilityofprimaryfoodproductioninAustralia.



Question 9 (9marks)ShownbelowisanexampleofanAustralianfoodmanufacturer’suseofmarketingonitspackagingoftinnedtomatoes.

Source:SPCArdmonaOperationsLimited

a. Discussthepotentialinfluenceofthemarketingandadvertisingofthisproductontheconsumer,andexplainhowthismarketingandadvertisingcouldappealtoaconsumer’svaluesandgoals. 5marks

Due to copyright restrictions, this material is not supplied.



b. Onemethodoffarmingthatcouldbeusedtogrowtomatoesislow-impactfarming.

Discussone challengeandoneadvantageoflow-impactfarming. 4marks

Challenge

Advantage



Question 10 (6marks)a. Therearemanysocialfactorsthatinfluencenotonlythefoodpeoplehaveaccesstobutalso

thefoodpeoplechoosetoeat.

Selectonesocialfactorfromthelistbelowanddescribehowthissocialfactorcouldinfluenceafamily’sfoodchoices:• education• availabletime• accommodation 3marks

Socialfactor

b. Explainhowfoodcanenabletheexpressionofconnectednesswithinfamiliesandcommunities. 3marks


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.


END OF QUESTION AND ANSWER BOOK

Download - 2017 Food Studies Written examination - PagesA. Kangaroo meat is very lean and a good source of protein, iron and zinc. B. All kangaroo meat sold comes from kangaroos harvested from

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