Total marks: 80 · Duration: 2 hours
Instructions to candidates
• Answer all questions. • Use black or dark blue pen. • The number of marks is given in brackets [ ] at the end of each question or part question. • Where a question asks you to explain, you should give reasons, not just facts. • The total number of marks for this paper is 80. • All data and tables you need are printed within the questions; no separate insert is required.
Paper
Section A — Structured Questions (56 marks)
1. Nutrients and their functions
(a) Name the nutrient group that is the body's main source of energy. [1]
(b) State the function of protein in the body, and give two food sources of protein. [3]
(c) Explain the difference between saturated and unsaturated fats, and explain why eating too much saturated fat can be harmful to health. [4]
(d) The table shows the vitamin content, in mg per 100 g, of three foods.
| Food | Vitamin C (mg) | Vitamin A (mg) |
|---|---|---|
| Orange | 53 | 0 |
| Carrot | 6 | 0.83 |
| Red pepper | 128 | 0.16 |
(i) Which food is the best source of vitamin C? [1]
(ii) State one function of vitamin C in the body, and describe one deficiency symptom that can result from too little vitamin C. [2]
2. Minerals and water
(a) Name the mineral needed for strong bones and teeth, and give one good food source of it. [2]
(b) Iron is needed to make haemoglobin. Explain one consequence of a diet that is deficient in iron. [3]
(c) Explain two functions of water in the body. [4]
(d) Explain why the amount of water a person needs each day can vary. Give two factors and explain each. [4]
3. Diet and health
(a) State what is meant by a balanced diet. [1]
(b) Explain two health problems that can result from a diet containing too much sugar. [4]
(c) Explain two ways in which a person could reduce the amount of fat in their diet without making meals unappetising. [4]
(d) Dietary fibre (NSP) has no energy value but is important in the diet. Explain two reasons why fibre is important. [4]
4. Energy in the diet
The table shows the approximate daily energy requirements, in kilojoules (kJ), of three people.
| Person | Daily energy need (kJ) |
|---|---|
| Office worker (adult) | 9500 |
| Manual labourer (adult) | 13500 |
| Teenage athlete | 12500 |
(a) Suggest two reasons why the manual labourer needs more energy than the office worker. [2]
(b) Explain what can happen to the body if a person regularly eats more energy than they use. [3]
(c) Explain what is meant by Basal Metabolic Rate (BMR) and state one factor that affects it. [3]
5. Food science and preparation
(a) Name one method of cooking that uses moist heat and one that uses dry heat. [2]
(b) Explain one advantage and one disadvantage of boiling vegetables as a cooking method, with reference to nutrients. [4]
(c) A raising agent is used to make a cake rise. Explain how a chemical raising agent such as baking powder makes a mixture rise. [3]
(d) Name one method of preserving food and explain how it helps to stop the food from spoiling. [2]
Section B — Extended Response (24 marks)
6. Food poisoning can be caused by poor food hygiene.
(a) Explain two conditions that allow harmful bacteria to grow rapidly on food. [4]
(b) Describe three rules of good food hygiene that would help to prevent food poisoning in the kitchen, explaining how each one helps. [6]
7. A family with two young children wants to plan healthier meals on a limited budget.
Discuss how the family could plan nutritious, balanced meals while keeping costs low. In your answer you should refer to the different nutrients needed, ways to save money, and how to make meals appealing to children. [14]