Food & Nutrition 0648 | Paper 1 Mock 01…

Question 1 Report

(a) Name two nutrients that are found in fruits and vegetables. [2]

(b) Give two reasons why it is important to include a variety of different coloured fruits and vegetables in the diet. [2]

(c) Describe two methods of cooking vegetables that help to keep their nutritive value. [4]

Answer

Answer Details

(a) Name two nutrients found in fruits and vegetables. [2] One mark each (max 2): - Vitamin C (1) - Dietary fibre (1) - Vitamin A/beta-carotene (1) - Potassium (1) - Folic acid (1) - Iron (in green leafy vegetables) (1) (b) Give two reasons for including different coloured fruits and vegetables. [2] One mark each (max 2): - Different coloured fruits and vegetables contain different vitamins and minerals, so eating a variety helps to get all the nutrients needed (1) - Different colours indicate different antioxidants which help protect the body against disease (1) (c) Describe two cooking methods that help keep nutritive value. [4] One mark for method, one mark for explanation (max 4): - Steaming (1) - vegetables are not in direct contact with water so water-soluble vitamins such as vitamin C are not lost into cooking water (1) - Stir-frying (1) - the short cooking time and high heat mean that vegetables are cooked quickly, so less vitamin C is destroyed by heat (1) - Microwaving (1) - uses very little water and cooks quickly, so vitamin and mineral loss is reduced (1)

Composition And Value Of The Main Foods In The Diet

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Question 2 Report

The table below shows the storage temperatures for different types of food in the kitchen.

Storage area	Temperature	Foods stored
Freezer	-18 degrees C	Frozen meat, frozen vegetables
Refrigerator	1 to 5 degrees C	Fresh meat, dairy, cooked food
Kitchen cupboard	Room temperature	Canned food, dried food, cereals

(a) State the correct temperature for a refrigerator. [1]

(b) Give two reasons why food is stored at low temperatures. [2]

(c) Explain what is meant by the term 'cross-contamination' and describe two ways to prevent it in the kitchen. [4]

Answer

Answer Details

(a) Correct refrigerator temperature [1]: - Between 1 and 5 degrees Celsius (1) (b) Two reasons for low temperature storage [2]: - Low temperatures slow down the growth of bacteria that cause food to spoil (1) - It keeps food fresh and safe to eat for longer (1) (c) Cross-contamination and prevention [4]: - Cross-contamination is when bacteria are transferred from one food to another (1), usually from raw food to cooked or ready-to-eat food (1). Prevention methods: - Use separate chopping boards and knives for raw meat and ready-to-eat food (1) - Store raw meat on the lowest shelf of the refrigerator so juices cannot drip onto other foods (1)

Food Spoilage And Hygiene

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Question 3 Report

(a) State two ways in which yeast is used in food production. [2]

(b) Explain how yeast works as a raising agent in bread. [4]

(c) Give two reasons why the dough is left in a warm place during bread making. [2]

(d) State what would happen if the dough was placed in a very hot oven straight away without being allowed to rise first. [2]

Answer

Answer Details

(a) State two ways yeast is used in food production. [2] One mark each (max 2): - Making bread and other baked goods (1) - Making alcoholic drinks such as beer and wine (through fermentation) (1) (b) Explain how yeast works as a raising agent. [4] One mark for each valid point (max 4): - Yeast is a living organism (a single-celled fungus) (1) - When mixed with warm water and sugar, the yeast feeds on the sugar (1) - This process is called fermentation and it produces carbon dioxide gas and a small amount of alcohol (1) - The carbon dioxide gas gets trapped in the gluten network of the dough, causing it to rise and become light and spongy (1) (c) Give two reasons why dough is left in a warm place. [2] One mark each (max 2): - Yeast works best at warm temperatures (around 25-37 degrees Celsius) (1) - The warm temperature speeds up fermentation so the dough rises faster (1) (d) State what would happen if the dough was put straight into a hot oven. [2] One mark for each valid point (max 2): - The bread would not rise properly and would be flat and dense (1) - The high heat would kill the yeast before it has had time to produce enough carbon dioxide gas (1)

Raising Agents

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Question 4 Report

The table below shows the nutritional content of two different breakfast meals.

Nutrient	Meal A: Fried egg and bacon	Meal B: Porridge with fruit
Energy (kcal)	450	280
Protein (g)	22	8
Fat (g)	35	5
Fibre (g)	0	6
Vitamin C (mg)	0	30

(a) State which meal provides more energy. [1]

(b) Identify one nutrient that is missing from Meal A. [1]

(c) Explain why Meal B would be a better choice for a person trying to lose weight. [3]

(d) Suggest how Meal A could be changed to make it healthier. Give reasons for your suggestions. [3]

Answer

Answer Details

(a) Which meal provides more energy [1]: - Meal A (fried egg and bacon) provides more energy at 450 kcal (1) (b) Nutrient missing from Meal A [1]: - Vitamin C (1) OR dietary fibre (1) (c) Why Meal B is better for weight loss [3]: - Meal B has fewer calories (280 vs 450) so less energy to be stored as fat (1) - Meal B has much less fat (5g vs 35g) which is a concentrated source of energy (1) - Meal B has more fibre which helps you feel full for longer and eat less (1) (d) Suggestions to make Meal A healthier [3]: - Grill the bacon instead of frying to reduce the fat content (1) - Add grilled tomatoes or mushrooms to provide vitamins and fibre (1) - Use wholemeal toast instead of white bread for more fibre and B vitamins (1)

Meal Planning And Dietary Guidelines

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Question 5 Report

(a) State what is meant by the following terms:

(i) dietary reference values [2]

(ii) recommended daily amount [2]

(b) Explain why dietary reference values are useful when planning meals for a family. [3]

Answer

Answer Details

(a)(i) Define 'dietary reference values'. [2] - Dietary reference values (DRVs) are a set of guidelines (1) that show the amounts of energy and nutrients needed by different groups of people (1). (a)(ii) Define 'recommended daily amount'. [2] - The recommended daily amount (RDA) is the amount of a nutrient (1) that is sufficient to meet the needs of most people in a particular group (1). (b) Explain why DRVs are useful when planning meals. [3] One mark for each valid point (max 3): - DRVs help to work out how much of each nutrient different family members need (1) - They take into account differences in age, sex and activity level (1) - They help to make sure that meals provide the right balance of nutrients for each person (1) - They can be used to check whether a planned menu meets the nutritional needs of the family (1)

Terms Used In Nutrition And Nutrition-related Problems

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Question 6 Report

(a) State what is meant by the term 'balanced diet'. [2]

(b) Name three different nutrients that should be included in a balanced diet. [3]

(c) Explain why the dietary needs of a teenager are different from those of an elderly person. [4]

(d) Suggest a suitable main meal for a teenager who plays a lot of sport. Give reasons for your choices. [6]

Answer

Answer Details

(a) State what is meant by a 'balanced diet'. [2] - A diet that contains the correct amounts (1) of all the different nutrients needed to stay healthy (1). (b) Name three different nutrients in a balanced diet. [3] One mark each (max 3): - Protein (1) - Carbohydrates (1) - Fat (1) - Vitamins (1) - Minerals (1) - Dietary fibre (1) - Water (1) (c) Explain why the dietary needs of a teenager differ from those of an elderly person. [4] One mark for each valid point (max 4): - Teenagers are still growing so they need more protein for growth and repair of cells (1) - Teenagers are usually more active so they need more carbohydrates and energy (1) - Elderly people need less energy because they are usually less active and have a lower metabolic rate (1) - Elderly people need plenty of calcium and vitamin D to help prevent osteoporosis (weakening of bones) (1) - Teenagers need more iron, especially girls, due to menstruation (1) (d) Suggest a suitable main meal for a sporty teenager. Give reasons. [6] One mark for each suitable food item with a valid reason (max 6): - Grilled chicken breast (1) - provides HBV protein for muscle growth and repair (1) - Baked potato or brown rice (1) - provides complex carbohydrates for sustained energy during sport (1) - Mixed salad or steamed vegetables (1) - provides vitamins, minerals and dietary fibre (1) - Glass of milk or fruit juice (1) - provides calcium for strong bones or vitamin C (1)

Meal Planning And Dietary Guidelines

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Question 7 Report

(a) State what is meant by the term 'malnutrition'. [2]

(b) Give two examples of diseases or conditions that can be caused by malnutrition. [2]

(c) Explain two ways in which malnutrition can affect a person's health. [4]

Answer

Answer Details

(a) State what is meant by 'malnutrition'. [2] - Malnutrition means a poor state of nutrition (1) caused by eating too much, too little, or the wrong balance of nutrients (1). (b) Give two examples of diseases caused by malnutrition. [2] One mark each (max 2): - Obesity (from eating too much) (1) - Anaemia (from lack of iron) (1) - Scurvy (from lack of vitamin C) (1) - Rickets (from lack of vitamin D) (1) - Kwashiorkor (from lack of protein) (1) - Osteoporosis (from lack of calcium) (1) (c) Explain two ways malnutrition can affect health. [4] Two marks per way (max 4): - A lack of iron can lead to anaemia (1), which causes tiredness, weakness and difficulty concentrating (1). - Eating too much saturated fat can lead to obesity and high cholesterol (1), which increases the risk of heart disease and stroke (1). - A lack of vitamin C can lead to scurvy (1), which causes bleeding gums, slow wound healing and tiredness (1). - A lack of calcium or vitamin D can lead to weak bones (1), increasing the risk of fractures and osteoporosis in later life (1).

Terms Used In Nutrition And Nutrition-related Problems

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Question 8 Report

(a) State the temperature range known as the 'danger zone' for bacterial growth. [1]

(b) Explain why food should not be left at room temperature for more than two hours. [2]

(c) Describe two ways of checking that chicken has been cooked thoroughly. [2]

Answer

Answer Details

(a) State the temperature range of the danger zone. [1] - Between 5 degrees Celsius and 63 degrees Celsius (1). (b) Explain why food should not be left at room temperature for more than two hours. [2] - Room temperature falls within the danger zone where bacteria can grow rapidly (1). - After two hours, bacteria may have multiplied to dangerous levels that could cause food poisoning (1). (c) Describe two ways of checking chicken is cooked thoroughly. [2] One mark each (max 2): - Use a food thermometer to check that the internal temperature has reached at least 75 degrees Celsius (1). - Cut into the thickest part of the meat and check that the juices run clear with no pink colour (1). - Check that the meat is no longer pink in the centre (1).

Food Spoilage And Hygiene

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Question 9 Report

(a) Name two different types of cereal crops. [2]

(b) State three nutrients that are found in cereals. [3]

(c) Explain why wholegrain cereals are considered to be better for health than refined cereals. [4]

Answer

Answer Details

(a) Name two types of cereal crops. [2] One mark each (max 2): - Wheat (1) - Rice (1) - Oats (1) - Maize/corn (1) - Barley (1) - Rye (1) - Millet (1) (b) State three nutrients found in cereals. [3] One mark each (max 3): - Starch/carbohydrate (1) - Protein (LBV) (1) - B vitamins (1) - Iron (1) - Dietary fibre (1) - Calcium (in fortified cereals) (1) (c) Explain why wholegrain cereals are better for health. [4] One mark for each valid point (max 4): - Wholegrain cereals contain the whole grain including the bran, germ and endosperm (1) - They contain more dietary fibre which helps prevent constipation and may reduce the risk of bowel cancer (1) - They contain more B vitamins and iron because these are found in the bran and germ which are removed during refining (1) - Wholegrain foods are more filling and release energy slowly, which helps to control blood sugar levels (1)

Composition And Value Of The Main Foods In The Diet

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Question 10 Report

(a) Name two nutrients found in milk. [2]

(b) State two reasons why milk is an important food for young children. [2]

(c) Describe two different ways that milk can be used in cooking. Give an example of a dish for each method. [4]

Answer

Answer Details

(a) Name two nutrients found in milk. [2] One mark each (max 2): - Calcium (1) - Protein (1) - Vitamin A (1) - Vitamin B2/riboflavin (1) - Fat (1) - Phosphorus (1) (b) State two reasons why milk is important for young children. [2] One mark each (max 2): - Provides calcium for the growth and development of strong bones and teeth (1) - Provides HBV protein needed for growth (1) - Easy to digest and can be used in many different dishes (1) - Provides energy from the fat and lactose in milk (1) (c) Describe two ways milk is used in cooking, with an example dish. [4] One mark for method, one mark for example (max 4): - Making a sauce (1) - e.g. white sauce/cheese sauce for macaroni cheese or cauliflower cheese (1) - Making a batter (1) - e.g. pancakes or Yorkshire puddings (1) - Making a custard or dessert (1) - e.g. rice pudding or egg custard (1) - As a liquid in baking (1) - e.g. scones or bread (1)

Composition And Value Of The Main Foods In The Diet

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Question 11 Report

(a) Name two methods of frying food. [2]

(b) Explain why fried foods should not be eaten too often. [3]

(c) Describe the safety precautions a person should take when deep-frying food in a kitchen. [3]

Answer

Answer Details

(a) Name two methods of frying. [2] One mark each (max 2): - Shallow frying (1) - Deep frying (1) - Stir-frying (1) - Dry frying (1) (b) Explain why fried foods should not be eaten too often. [3] One mark for each valid point (max 3): - Fried foods absorb a lot of fat during cooking, which increases their energy (calorie) content (1) - Eating too much fat, especially saturated fat, can lead to weight gain and obesity (1) - A diet high in fat is linked to an increased risk of heart disease and high blood cholesterol (1) (c) Describe safety precautions when deep-frying. [3] One mark each (max 3): - Never fill the pan more than one-third full with oil to prevent it from overflowing when food is added (1) - Make sure food is dry before placing it in the hot oil to prevent splashing (1) - Never leave a pan of hot oil unattended on the heat (1) - Have a fire blanket or lid nearby in case the oil catches fire, and never use water to put out an oil fire (1) - Use a thermometer to check the oil temperature and do not overheat it (1)

Cooking Of Food

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Question 12 Report

The table shows the action of digestive enzymes on different nutrients.

Enzyme	Where it acts	Nutrient broken down	Product
Amylase	Mouth and small intestine	Starch	Maltose
Protease	Stomach and small intestine	Protein	Amino acids
Lipase	Small intestine	Fat	Fatty acids and glycerol

(a) Name the enzyme that breaks down starch. [1]

(b) State where in the body protein is first broken down. [1]

(c) Explain why fats need to be broken down into fatty acids and glycerol before they can be absorbed by the body. [2]

(d) Describe the role of the small intestine in digestion and absorption. [4]

Answer

Answer Details

(a) Enzyme that breaks down starch [1]: - Amylase (1) (b) Where protein is first broken down [1]: - In the stomach (1) (c) Why fats need to be broken down [2]: - Fat molecules are too large to pass through the wall of the small intestine (1) - They must be broken into smaller molecules (fatty acids and glycerol) so they can be absorbed into the blood (1) (d) Role of the small intestine [4]: - Enzymes in the small intestine complete the digestion of food into small, soluble molecules (1) - The wall of the small intestine has villi which increase the surface area for absorption (1) - Digested nutrients pass through the thin walls of the villi into the blood (1) - The blood then carries the nutrients to the cells of the body where they are used (1)

Digestion And Absorption

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Question 13 Report

(a) State two reasons why food needs to be preserved. [2]

(b) Name three different methods of food preservation. [3]

(c) Explain how freezing helps to preserve food. [3]

(d) Describe two rules that should be followed when freezing food at home. [4]

Answer

Answer Details

(a) State two reasons why food needs to be preserved. [2] One mark each (max 2): - To make food last longer and prevent waste (1) - To prevent the growth of bacteria and other micro-organisms that cause food spoilage (1) - To make food available out of season (1) - To allow food to be transported over long distances (1) (b) Name three methods of food preservation. [3] One mark each (max 3): - Freezing (1) - Canning (1) - Drying/dehydration (1) - Smoking (1) - Pickling (using vinegar) (1) - Salting (1) - Pasteurisation (1) - Vacuum packing (1) - Irradiation (1) (c) Explain how freezing preserves food. [3] One mark for each valid point (max 3): - Freezing lowers the temperature of the food to minus 18 degrees Celsius or below (1) - At this temperature, bacteria cannot grow or multiply (1) - The water in the food turns to ice, so bacteria cannot use it to grow (1) - Freezing does not kill all bacteria; they become inactive and can start growing again when food is thawed (1) (d) Describe two rules for freezing food at home. [4] Two marks per rule (max 4): - Food should be cooled completely before placing it in the freezer (1), because putting hot food in the freezer raises the temperature and could affect other frozen foods (1). - Food should be wrapped or placed in airtight containers (1) to prevent freezer burn and to stop flavours and smells from transferring between foods (1). - Food should be labelled with the name and date (1) so that it can be used within the recommended storage time (1).

Food Preservation

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Food & Nutrition 0648 | Paper 1 Mock 01 | Theory