vce food studies - sample written examination · use the following information to answer questions...

S A M P L EFOOD STUDIES

Written examination

Day Date Reading time: *.** to *.** (15 minutes) Writing time: *.** to *.** (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.• 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

May2017

SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education Year

STUDENT NUMBER

Letter

FOODSTUDIES(SAMPLE) 2 May2017

SECTION A – continued

Question 1Whichoneofthefollowingisanexampleofthesocialroleoffood?A. eatingvegetablesfornutrientsB. sharingfoodatabirthdaypartyC. eliminatingglutenfromadietD. replacingredmeatwithlegumes

Question 2Whichoneofthefollowingisahealthclaim?A. ‘Highinfibre’B. ‘Agoodsourceofiron’C. ‘Only10%fat’D. ‘Containscalciumforhealthybones’

Question 3Salesofredcabbageroseby86%afteritwasusedasaningredientonapopulartelevisioncookingshow.ThisisanexampleofA. theroleofpopularcultureininfluencingfoodchoices.B. theinfluenceofmarketingfoodinformation.C. anemotionalresponsetofoodmarketing.D. socialfactorsinfluencinghealthyeating.

Question 4EnzymatichydrolysisoccurswhenA. foodischewedandenzymesarereleased.B. gastricjuicesarereleasedbythepancreas.C. bileistransportedintothesmallintestine.D. digestiveenzymesarereleasedtobreakmolecularbondsinfood.

Question 5Foodcanbeaeratedbycombiningwhichofthefollowing?A. anacidwithyeastB. analkaliwithyeastC. anacidwithfructoseD. analkaliwithanacid

SECTION A – Multiple-choice questions

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

May2017 3 FOODSTUDIES(SAMPLE)

SECTION A – continuedTURN OVER

Use the following information to answer Questions 6 and 7.

Percentage of Australian males and females with an inadequate vegetable intake (2004–2012)

male

female

2004

87.9

84.2

92.7

89.9

92.9

90.6

2008

year

2012

94

92

90

88

86

84

82

80

78

percentage(%)

Key

Data:HeartFoundation,‘Fruitandvegetableconsumptionstatistics’, <www.heartfoundation.org.au>

Question 6Basedonthegraph,thetrendinconsumptionofvegetablesbyAustralianmalesandfemalesbetween2004and2012indicatesthatA. bothmalesandfemaleshavedecreasedtheirconsumptionofvegetables.B. bothmalesandfemaleshaveincreasedtheirconsumptionofvegetables.C. femaleshaveincreasedtheirconsumptionofvegetablesmorethanmales.D. maleshaveincreasedtheirconsumptionofvegetablesmorethanfemales.

Question 7ThetrenddisplayedinthegraphcouldleadtoA. anincreasedriskoftype2diabetesamongmalesandfemales.B. adecreasedriskoftype2diabetesamongmalesandfemales.C. anincreasedriskofcardiovasculardiseaseamongmalesandfemales.D. adecreasedriskofcardiovasculardiseaseamongmalesandfemales.

Question 8Toassistwithpreventingfoodpoisoning,whichofthefollowingisrequiredonafoodlabel?A. allergensB. use-bydateC. ingredientslistD. countryoforigin

Question 9Whichoneofthefollowingfoodsismostlikelytohelpapersonachievesatiety?A. meatpieB. chocolatebarC. wholegrainsaladrollD. flavouredsoymilk


SECTION A – continued

Question 10Approximately15%offoodthatispurchasedbyAustralianhouseholdsiswasted.Inwhichsectorofthefoodsystemisthewastageoccurring?A. retailersB. consumersC. governmentD. foodproducers

Use the following information to answer Questions 11 and 12.

1

2

3

The human digestive system

Source:ChristosGeorghiou/Shutterstock.com

Question 11Thepartsofthedigestivesystemlabelled1,2and3aretheA. mouth,largeintestine,stomach.B. mouth,oesophagus,largeintestine.C. oesophagus,stomach,smallintestine.D. oesophagus,largeintestine,smallintestine.


END OF SECTION ATURN OVER

Question 12Afunctionofthepartlabelled2istoA. absorbnutrients.B. storewasteproducts.C. producebileforthegallbladder.D. churnfoodtomixwithgastricenzymes.

Question 13Accordingtotherationaleofthe‘AustralianGuidetoHealthyEating’(partofthe‘EatforHealth’program),whichofthefollowingisthebestselectionofvegetablestoconsumeoveraweek?A. carrots,bokchoy,broccoliB. potato,sweetcorn,pumpkinC. carrots,sweetpotato,spinachD. greenbeans,pumpkin,chickpeas

Question 14AnexampleofanactivitythatcontributestoalossofbiodiversityisA. overfishing.B. eatingmoreplantsandgrains.C. increasingtheuseofwaterforcrops.D. consumingproteinfromanimalsources.

Question 15WhichstatementbestreflectstherationaleoftheAustralian Dietary Guidelines?A. Foodsthatcontainhighlevelsofsaltshouldbelimited.B. Therewere55000piecesofevidenceusedintheirdevelopment.C. Discretionaryfoodcanbeusedtomakeupanyextraenergyneeds.D. Foodswithineachofthefivefoodgroupsaresimilarintypeandnutrientcontribution.


SECTION B – Question 1–continued

Question 1 (10marks)Whenlabellingpackagedfood,Australianfoodmanufacturingbusinessesmustincludecertaininformation.Twoitemsofcompulsoryinformationareprovidedinthetablebelow.

Completethetableby:a. describingthepurposeofeachitemofcompulsoryinformation 2marksb. outliningtheadvantagetoconsumersofeachitemofcompulsoryinformationbeing

includedonfoodlabels. 2marks

Compulsory information

Purpose Advantage to consumers

datemarking

nutritioninformationpanel

SECTION B

Instructions for Section BAnswerallquestionsinthespacesprovided.


SECTION B – continuedTURN OVER

Thereisnostandarddefinitionintheindustryfortheterm‘free-to-roam’inrelationtothefarmingofdomesticanimalsforfoodconsumption.However,somefoodmanufacturersusetheterm ‘free-to-roam’onthepackagingoffoodproductssuchasfreshpoultryandeggs.

c. Explainwhysomefoodmanufacturersusetheterm‘free-to-roam’ontheirfoodpackaging. 3marks

d. Discussoneethicalconcernwithusingtheterm‘free-to-roam’onfoodpackaging. 3marks


SECTION B – continued

Question 2 (4marks)Afive-dayeveningmealplanforafamilyisprovidedbelow.

Monday Tuesday Wednesday Thursday Friday

omelettewithtomatoandzucchini

stir-friedchickenwithsnowpeas,babycorn,zucchiniandbrownrice

BBQleanbeefsausageswithcouscous,chickpeas,sweetpotatoandzucchini

vegetarianlasagnewithgrilledeggplant,zucchiniandcarrot

savouryzucchinislicewithasaladoflettuceandgratedcarrotandzucchini

Identifytwokeybehaviouralprinciplesappliedinthemealplan.Explainhoweachprinciplecontributestotheestablishmentofnutritiousmealpatternsinfamilies.

Principle1

Explanation

Principle2

Explanation



Question 3 (6marks)a. Outlineone physicalprocessandonechemicalprocessthattakeplaceinthemouthtobegin

thedigestionofcarbohydrates. 2marks

Physicalprocess

Chemicalprocess

b. Explainhowcarbohydratesareabsorbedbythebodyduringdigestionandthenutilisedbythebodyintheproductionofenergy. 4marks


SECTION B – continued

Question 4 (6marks)a. Describehowanindividual’sperceptionoftheirbodyimagecanbeinfluencedbyfood

marketing. 2marks

b. Discusshowanindividual’sperceptionoftheirbodyimagecanhavebothpositiveandnegativeinfluencesontheirfoodintake. 4marks



Question 5 (4marks)Individualswhowishtoloseweightmayfollowaweight-lossdietoruseweight-losssupplements.

Discusstwocriteriathatindividualscouldusetoassessthevalidityofclaimsmadebyweight-lossbusinesses.



Question 6 (8marks)Theenergyneedsofanindividualvaryacrosstheirlifespan.

a. Explainwhythedietaryrequirementsofchildrendifferfromthoseofadolescents. 2marks

b. AccordingtotheEat for Health – Educator Guide(partofthe‘EatforHealth’program),Australianadultsgetnearly36%andchildrengetnearly41%oftheirdailykilojoulesfromdiscretionaryfood.

ExplainwhydiscretionaryfoodisnotanessentialcomponentofthedietarypatternsrecommendedbytheAustralianGovernment. 2marks

c. Foodplaysmanyrolesinshapingandexpressingbothindividualidentityandconnectednesstofamilies,peergroupsandcommunities.

Outlineonesocialroleandoneemotionalroleofdiscretionaryfood. 2marks

Socialrole

Emotionalrole



d. Describeonestrategythatfast-foodoutletsmayusetoencourageindividualsorfamiliestopurchasediscretionaryfood. 2marks



Question 7 (10marks)‘About7000speciesofplantshavebeencultivatedforconsumptioninhumanhistory…Presently,onlyabout30cropsprovide95%ofhumanfoodenergyneeds,fourofwhich(rice,wheat,maize1 andpotato)areresponsibleformorethan60%ofourenergyintake.’

Source:FoodandAgricultureOrganizationoftheUnitedNations, ‘Biodiversityforaworldwithouthunger–Plants’,<www.fao.org>

1maize–corn

a. Outlineoneimpactofclimatechangethatcouldcontributetothelossofbiodiversityofplantspeciesusedforfoodproduction. 2marks

b. DescribetheeffectthatthelossofbiodiversityofplantspeciescouldhaveontwoactivitiesofthefoodsysteminAustralia. 4marks



c. ExplainwhythelossofbiodiversityofplantspeciescouldbeanenvironmentalconcernforprimaryfoodproductioninAustralia. 4marks



Question 8 (7marks)

Record of practical activity – Whisking of egg white

Background information – Approximate composition of egg white

water protein fat

87.77% 10.00% 0.05%

MethodAsingleeggwhite(45mL)waswhiskedforfourminutes.Thevolumeoffoamwasmeasuredatone,twoandfourminutes.

Results of practical activity

Time (mins) Volume of foam (mL)

1 105

2 125

4 140

a. Identifyanddescribethechemicalchangethatoccurswhenaneggwhiteiswhisked. 3marks



b. Describeonephysicalchangethatoccurswhenaneggwhiteiswhisked. 2marks

c. Whiskedeggwhitefoamwillbeusedinanomelette.

Describetheresultofusingeggwhitefoamwhiskedforoneminutetomakeanomelettecomparedtousingeggwhitefoamwhiskedforfourminutes. 2marks



Question 9 (10marks)

Percentage of Australians following a diet that is all or almost all vegetarian (2012–2016)

2012 2013 2014 2015

year

2016

12

10

8

6percentage (%)

4

2

0

9.7 11.2

Data:RoyMorganResearch,‘Theslowbutsteadyriseof vegetarianisminAustralia’,15August2016,

<www.roymorgan.com>

Thegraphaboveshowsthat,inthepastfouryears,thepercentageofAustralianswhosedietisalloralmostallvegetarianhasincreased.

a. Describetwosocialfactorsthatmayhaveinfluencedthistrend. 2marks


SECTION B – Question 9–continuedTURN OVER

b. Explaintwowaysinwhichthe‘AustralianGuidetoHealthyEating’supportsindividualswhosedietisalloralmostallvegetariantoachievedietarypatternsthatpromotehealthandwellbeing. 4marks



Chickpeasandlentilsarelegumesthatareofteneatenbyindividualswhoarefollowingavegetariandiet.The‘AustralianGuidetoHealthyEating’belowshowsthatchickpeasandlentilsbelongtotwocategories.

lentils

chickpeas

lentils

chickpeas

Source:NationalHealthandMedicalResearchCouncil,‘AustralianGuidetoHealthyEating’, <www.eatforhealth.gov.au>;©CommonwealthofAustralia2016

c. Explainwhychickpeasandlentilscanbegroupedtogether. 2marks



d. Explainwhylegumescanbelongintwocategoriesofthe‘AustralianGuidetoHealthyEating’. 2marks



Question 10 (10marks)ThecavemandietissaidtobebasedonfoodsthatthepeopleofthePaleolithicperiodlivedon.Itpromotestheconsumptionofredmeat,poultry,fish,eggs,andsometypesoffruitsandvegetables.Itdoesnotpromotetheconsumptionoflegumes,grainsanddairyproducts.Accordingtothecavemandiet,legumesandgrainsprovidetoomanycarbohydrates,anddairyproductsshouldbeavoidedbecausetheyremovecalciumfrombones.

a. Outlinetwocriteriathatcouldbeusedtodeterminethevalidityoftheinformationprovidedaboveaboutthecavemandiet. 4marks

1.

2.



b. Usethe‘AustralianGuidetoHealthyEating’toassesstheinformationprovidedonpage22aboutthecavemandiet. 6marks



Question 11 (10marks)Almondmilkhasbecomeapopularalternativetocow’smilk.Itisreadilyavailablebothasafreshalmondmilkproductandasalong-lifeproduct.Yetitisafoodproductthathasprovokedconsiderablediscussion.Belowaresomepointsthathavebeenmadeaboutalmondmilkandcow’smilk:• Almondmilkcanbedrunkasasubstitutebypeoplewhoareallergictocow’smilkandsoymilk.It

containsneitherlactosenorcholesterol.Italsocontains‘heart-healthy’omega-3fats.• Almondmilkoftenonlycontainsapproximately2%almonds,whiletheother98%oftheproduct

compriseswater,emulsifiersand,sometimes,sweeteners.• Australiandairyfarmersarelobbyingtobantheterm‘milk’frombeingusedforproductsthatarenot

frommilkinganimalsbutareinsteadplant-based,forexample,almondmilkandsoymilk.• MuchofthealmondmilkproducedinAustraliaismadefromalmondsgrowninCalifornia,anareawitha

persistentwatershortageproblem.OneAmericancriticofalmondmilkhasarguedthat,inCalifornia, ittakes5Lofwatertoproduceonealmond.

• Productionofcow’smilkcanrequireabout100Lofwaterforabout100mLofmilk.Muchofthewaterisusedintheproductionoffeedforthecows.

• Honeybeecoloniesarefrequentlyusedtopollinatealmondtrees.Thisisasignificantsourceofincomeforhoneybeekeepers.However,thepesticidesusedinorchardscankillhoneybeesunlessprecautionstoprotectthebeesaretaken.

Asaconsumer,wouldyoupurchaseanddrinkcommerciallypreparedalmondmilk?Explainyourpointofviewbydrawingonissuesaffectingfoodproductionactivitiesfromthefarmtotheconsumer.Yourresponseshouldincludeadiscussionofactivitieswithinthefoodsystem,suchas:• farmingpractices• processingandmanufacturing• labelling• marketingandretailing• transport• consumption.


SECTION B – Question 11–continuedTURN OVER


END OF QUESTION AND ANSWER BOOK

FOOD STUDIES (SAMPLE – ANSWERS)

© VCAA 2017 – May 2017

Answers to multiple-choice questions

Question Answer

1 B

2 D

3 A

4 D

5 D

6 A

7 C

8 B

9 C

10 B

11 C

12 D

13 D

14 A

15 D

vce food studies - sample written examination · use the following information to answer questions...

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