Total marks: 90 · Duration: 135 minutes
Instructions to candidates
- Answer ALL questions in Section A.
- Answer ANY TWO questions in Section B.
- Write your answers in the spaces provided in this booklet.
- All working must be clearly shown. Marks will be awarded for correct working even if the final answer is incorrect.
- You may use a silent, non-programmable calculator.
- The use of the Food Composition Tables provided is permitted.
- This paper consists of TWO sections. Section A carries 54 marks. Section B carries 36 marks.
Paper
Section A — Structured Questions (54 marks)
Question 1
The Williams family from Kingston, Jamaica consists of Mr Williams (45 years), Mrs Williams (42 years), their daughter Keisha (16 years), and Mr Williams' elderly father (72 years) who lives with them.
(a) (i) State TWO physiological changes that occur in elderly persons that affect their nutritional needs. (2 marks)
(a) (ii) Explain how EACH change stated in (a)(i) affects the dietary requirements of Mr Williams' father. (4 marks)
(b) Keisha is a vegetarian who has recently complained of feeling tired and weak. Her mother is concerned about her iron intake.
(i) Identify TWO plant sources of iron suitable for Keisha. (2 marks)
(ii) Suggest TWO ways in which Keisha can improve the absorption of iron from plant sources in her diet. (2 marks)
(c) Mrs Williams wants to prepare a Sunday lunch that will meet the nutritional needs of all family members.
Suggest a THREE-course meal (starter, main course, dessert) suitable for the Williams family, giving reasons for your choices. (6 marks)
Total: 16 marks
Question 2
Study the food label below from a packet of cornmeal porridge mix sold in Barbados.
Nutrition Information per 100g
- Energy: 1650 kJ
- Protein: 8.5 g
- Carbohydrate: 75.0 g
- of which sugars: 25.0 g
- Fat: 3.2 g
- of which saturates: 0.8 g
- Fibre: 4.5 g
- Sodium: 0.15 g
Ingredients: Cornmeal (65%), sugar, whole milk powder, cinnamon, nutmeg, salt, vanilla flavouring.
(a) (i) Define the term 'nutrition labelling'. (2 marks)
(a) (ii) State TWO ways in which nutrition labelling helps consumers make healthy food choices. (2 marks)
(b) Calculate the percentage of energy provided by protein in a 100g serving of this cornmeal porridge mix. Show ALL working. (4 marks)
(c) (i) Identify ONE ingredient in this product that may be of concern for a person with lactose intolerance. (1 mark)
(c) (ii) Explain why this ingredient would cause problems for such a person. (2 marks)
(d) A diabetic person wishes to consume this product. Evaluate the suitability of this cornmeal porridge mix for a person managing diabetes. (4 marks)
Total: 15 marks
Question 3
Food preservation is essential in the Caribbean to reduce spoilage and extend shelf life.
(a) (i) Define the term 'food spoilage'. (2 marks)
(a) (ii) Name THREE micro-organisms responsible for food spoilage. (3 marks)
(b) The table below shows common preservation methods used in Trinidad and Tobago.
| Preservation Method | Example of Food Preserved |
|---|---|
| Salting | Saltfish (cod) |
| Pickling | Hot pepper sauce |
| Canning | Ackee |
| Freezing | Fish and meats |
(i) Explain how salting preserves food. (3 marks)
(ii) State TWO advantages and ONE disadvantage of using freezing as a method of food preservation. (3 marks)
(c) A community group in rural Guyana wants to preserve excess mangoes from the harvest season.
Suggest TWO suitable preservation methods for mangoes and justify your suggestions. (4 marks)
Total: 15 marks
Question 4
Proteins are essential macronutrients required for many body functions.
(a) (i) State the chemical elements present in protein. (2 marks)
(a) (ii) Name the building blocks of protein. (1 mark)
(b) Distinguish between High Biological Value (HBV) proteins and Low Biological Value (LBV) proteins. (4 marks)
(c) A teenager requires approximately 55g of protein daily.
The table below shows the protein content of foods consumed by a 15-year-old boy in one day.
| Meal | Food Item | Protein (g) |
|---|---|---|
| Breakfast | 2 slices bread | 6.0 |
| 1 boiled egg | 6.5 | |
| Lunch | Rice (150g cooked) | 3.5 |
| Stewed chicken (100g) | 28.0 | |
| Callaloo (100g) | 2.5 | |
| Dinner | Macaroni pie (150g) | 12.0 |
| Fish (grilled, 75g) | 16.5 |
(i) Calculate the TOTAL protein intake for the day. (2 marks)
(ii) Determine whether this teenager has met his daily protein requirement. Show your working. (2 marks)
(iii) Explain ONE possible health consequence of consuming excess protein over a prolonged period. (2 marks)
Total: 15 marks
Section B — Extended Response (36 marks)
Answer ANY TWO questions from this section.
Question 5
Non-communicable diseases (NCDs) such as hypertension, type 2 diabetes, and obesity are major health concerns in the Caribbean region. Diet and lifestyle play significant roles in the development and management of these conditions.
(a) Discuss the role of diet in the prevention and management of hypertension in Caribbean populations. (10 marks)
(b) Assess the extent to which government intervention through food policy can reduce the incidence of NCDs in the Caribbean. (8 marks)
Total: 18 marks
Question 6
Food security is defined as the state where all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs.
Many Caribbean countries face challenges with food security due to factors such as climate change, limited agricultural land, dependence on food imports, and natural disasters.
(a) Explain FOUR factors that contribute to food insecurity in Caribbean countries. (8 marks)
(b) Evaluate strategies that can be implemented at the household level to improve food security in the Caribbean. (10 marks)
Total: 18 marks
Question 7
Meal planning is an essential skill that ensures families receive adequate nutrition while managing food budgets effectively.
Mrs Thompson, a single mother of three children (ages 6, 10, and 14) living in St Lucia, works full-time and has a limited food budget. She wants to provide nutritious meals for her family but faces challenges including time constraints, limited cooking skills, and rising food prices.
(a) Discuss FOUR principles of meal planning that Mrs Thompson should consider when planning meals for her family. (8 marks)
(b) Using your knowledge of meal planning and budgeting, evaluate how Mrs Thompson can provide nutritious meals for her family while staying within a limited budget. (10 marks)
Total: 18 marks