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Sample Mark and Answer Schemes for OL Section C Questions Question: Assess how nutritional and food labels can help an individual who wants to restrict his/her daily intake or calories/ kilojoules Mark bands High Descriptors Part mark Demonstrate a comprehensive understanding of the role of food labels in consumerism Explain clearly the types and purpose of information found on food labels State clearly how the information is of use to individuals on reduced calorie intake The answer is illustrated with relevant and clear examples 11 - 15 Middle Demonstrate a good understanding of the role of food labels in consumerism Provide some explanation of some types and purpose of information found on food labels State briefly how the information is of use to individuals on reduced calorie intake The answer is illustrated with some examples 6 – 10 Low Demonstrate some understanding of the role of food labels in consumerism Explain briefly the purpose of information found on food labels Explanation on the use of the information to reduce calorie intake is unclear The answer is illustrated with few examples /examples are vague The answer may include the following knowledge and understanding: 1-5 Define food and nutrition labels List and explain the components of food & nutrition labels e.g. - Provides nutrition information of the food – list the nutrients present, the amount, the amount per serving, energy value, RDA etc - Ingredients list – the type of food, additives or preservatives used - general information – the weight, the bar code, the manufacturers, importers name addresses etc. - serving size - include quantity, weight and energy value per serving size Description of the usefulness of the information in particular with reference to intake of calories/kilojoules - how the information is used to check cal/kj ( from sugar, other high energy food eg lactose, sucrose, maltose, lipids - how to limit intake eg choose low fat/low sugar, smaller portions list of ingredients in a food product - examine special descriptors, health claims with specific examples given (eg terms such as low fat, fat reduced, fat free, lite, sugar free.) Apply information to show wise choices (eg conscious effort to select low calorie products) Question : Discuss the advantages and disadvantages of using convenience foods. Suggest ways in which they can be incorporated into family meals Mark Descriptors Part bands mark High Demonstrate a comprehensive understanding of the 11 - 15 advantages and disadvantages of convenience food. Explain clearly the role of convenience food in meal planning. Describe clearly the ways to incorporate convenience foods into family meals. The answer is supported with relevant and clear examples Middle Low Demonstrate a good understanding of advantages and disadvantages convenience foods. Give some explanation the role of convenience food in meal planning. The ways to incorporate convenience foods into family meals not clearly expressed. The answer is supported with some relevant examples. 6 – 10 Demonstrate some understanding of advantages and disadvantages convenience foods. Explanation the role of convenience food in meal planning is uncleared. Little mention of the ways to incorporate convenience foods into family meals. Few examples are given to support the answers 1-5 The answer may include the following knowledge and understanding Definition of convenience foods, given examples and reasons for popularity Explanation, with examples, of the advantages: egs. Easy to prepare – no cutting, washing pre-cooking etc egs. Time saving – usually takes half or less than half the time to cook; egs. Variety, Longer shelf life, Easily available, Little wastage of food etc Portable. Example: Can be carried around in activities such as picnic and camping. Useful in emergencies eg. Explanation, with examples, of disadvantages and their effect on the diet & health: High in sodium, fat and sugar. Low in dietary fibre. Preservatives / Food additives used. More expensive than fresh food. Loss of nutrients during processing and packaging Link advantages and disadvantages of using convenience food to the ways it can be used in preparing family meals Give clear examples stating the convenience food used and how it is complimented with fresh foods. Question: Evaluate the role of additives in the preservation of food products. Mark bands High Descriptors Middle Low Demonstrate a comprehensive understanding of the role of additives in food preservation. Explain clearly the types and functions of different additives with good clear examples. Describe the advantages and disadvantages of additives in preservation. Demonstrate understanding in the ways of minimizing the disadvantages of preservative additives in food preparation. Answer is supported with relevant and clear examples. 11 - 15 Demonstrate a good understanding of the role of additives in food preservation. Explain clearly the types and functions of some additives. Describe some advantages and disadvantages of additives in preservation. Answer is supported with some relevant examples. 6 – 10 Demonstrate some understanding of the role of additives in preservation. Give brief explan of the types and functions of some additives. Little mention of the advantages and disadvantages. Few examples are given to support the answers. 1-5 The answer may include the following knowledge and understanding: Definition of aditives, give examples of types of additives, eg. natural and chemical Description of the functions of additives, eg. - Keep food safe for consumption - Maintain shelf life –eg. Sodium propionate used in bread to prevent mould, - Add colour to food, make more attractive - Enhance flavour Explanation of functions of additivies with relevant examples - natural – sugar adds flavour, preserve jam, salt adds flavour and preserve vegetable and meat - chemical additives – acetic acid (vinegar) preserve vegs; sodium chloride Part mark Explanation of the effects of additives on health giving relevant examples e.g. how too much sugar, salt, nitrates can effect health Description of the advantages and disadvantages and draw conclusion on the use of additives. Question: Identify with example, different types of proteins in the diet. Discuss the need for an adequate supply of protein in the diet and explain the result of the too low and intake and too high an intake of protein. Mark bands High Middle Low Descriptors The candidates Demonstrate comprehensive understanding and detailed knowledge of protein and its role in the diet. Describe clearly the different types of protein and its role in the diet of different groups of people. Able to highlight the importance of moderation and balance intake of protein in accordance to individual need. Describe the dangers of insufficient and excessive intake of proteins. Present information accurately and logically and demonstrate the use of appropriate subject specific terminology. The answer is supported by the use of relevant examples or supported by good reasons. Part mark 11 - 15 The candidate can demonstrate a good understanding of protein and its role in the diet. Give some explanation on the different types of protein and its role in the diet of a group of people. Describe briefly the dangers of insufficient and excessive intake of proteins. Present some accurate and logical information and demonstrate the use of some appropriate subject specific terminology. The answer is supported by the use of some relevant examples. 6 – 10 The candidate can describe in general terms the role of protein in the diet. Explanation of the different types of proteins is unclear. Description or comments of the dangers of excessive and insufficient intake of protein are brief. Statements made are general and vague Few examples are given to support the answers. 1-5 The answer may include the following knowledge and understanding: Description of protein – composition and elements, amino acids Identification of the different types of protein, e.g. HBV, LBV and complementary protein Explanation of the role and the importance of protein in the diet; e.g. Body-building nutrient, repair worn-out cells. Identification of health problems of high intake – e.g. excessive protein converted into fat and gout. Identification of health problems of low intake – e.g. malnutrition, kwashiorkor, marasmus. Description of the health problems above. Show application/transfer knowledge of individual needs with reference RDA or HDP Model Answer: Explanation of the protein and its roleProtein is made up of complex compounds known as amino acids. There are twenty-two different amino acids. Ten are essential or indispensable amino acids while the remaining twelve are non-essential or dispensable amino acids. Nonessential amino acids can be made by the body and need not be supplied by the food that we eat whereas essential amino acids have to be supplied by food as our body cannot make them. Types of protein and examplesThe first type of protein is known as HBV ( High Biological Value) protein where a high percentage of the protein can be absorbed and converted to body protein, that is, can be used for body-building and tissue repair. These proteins contain all the essential amino acids in the correct quantity. They are usually found in animal food, for example, meat, fish, eggs, milk and cheese. However one exception is soya bean. Although plant in nature, it is a HBV protein. Its flour is made into TVP known as Textured Vegetable Protein, made from the gluten of soya flour moulded into fibres which resemble meat fibres. The second type is LBV ( Low Biological Value) protein. These do not have all the essential amino acids; are usually found in plant foods such as cereals and pulses. When eaten on their own in one meal they would not provide the body with quality protein for proper body functioning and tissue growth and repair. One exception is gelatine which is animal in nature but has essential amino acids missing from it. Whether they are low biological value or high biological value, protein which when eaten together at one meal provide what each of the other is short of, complements each other. Complementary proteins refer to proteins of different strengths and weaknesses, but when combined together will increase the value of protein. This refers to low biological protein that must be eaten together in one meal in order to provide all the essential amino acids for bodybuilding and tissue repair. Examples of LBV proteins complementing each other are baked beans on toast bread or rice and green grams. Examples of a HBV protein complementing a LBV protein are milk ( HBV) and cereals (LBV) and meatballs(HBV) on spaghetti (LBV). The missing amino acid, lysine in cereals can be provided by the pulses or animal protein. Dangers of excessive and insufficient intakeToo high an intake of protein will result in an excess of amino acids which the body is unable to store in its original form. As a result it is converted into glycogen or fat ( if there is too much of an excess ) and urea in the liver. The glycogen is stored in the liver and muscles whereas the fat is stored as adipose tissue under the skin and round the internal organs. Accumulation of fat reserves in the body results in obesity and other health complications related to it like diabetes, Coronary Heart Diseases and hypertension. The urea is then sent to the kidneys to be excreted. This may add a burden to the kidneys if the diet is too rich in proteins. Too much of meat or protein consumed can result in the presence of a high proportion of uric acid in the blood causing a condition called gout which results in pains in the joints. Too low an intake of protein will result in poor and stunted growth in children as essential amino acids are not supplied to provide for growth and replacement of tissues. Wounds and cuts will take a longer time to heal. Digestion will be impaired as digestive enzymes are made from protein. Similarly the body processes cannot function smoothly as hormones are also made of protein. Water retention in the tissues may occur giving rise to a condition known as oedema which causes the cells especially those in the head and stomach to be bloated. This is a sign of the deficiency disease known as kwashiorkor. Question: Discuss the range of factors which affect a person's choice of food. Mark bands High Descriptors Middle Low Part mark Demonstrate a comprehensive understanding of a wide range of factors that will influence the choice of food. Explain clearly the factors affecting the person's choice of food. The answer is supported with relevant and clear examples. 11 - 15 Demonstrate a good understanding of the factors that will influence the choice of food. Give some explanation of the factors affecting the person's choice of food. The answer is supported with some relevant examples. 6 – 10 Demonstrate some understanding of the factors that will influence the choice of food. Explanation of the factors affecting the person's choice of food is not clear. Few examples are given to support the answers. 1-5 The answer may include the following knowledge and understanding: List a wide range of factors affecting choice of food Show clear examples to explain how these factors affects choice Physiological influence Age - infants require soft food compared to a teenager who needs solid food; ref to RDA Gender - male requires more food than females so type of food is different, eg girls require more food containing iron Level of activity and metabolic rate - a labourer would need more carbohydrate and protein food than a person who works in the office because a labourer used more energy than a person working in the office Health status - sick people require food less in fat, sugar and salt Psychological factors – Personal likes and dislikes - Teenagers may prefer certain types of food especially fried food or sweet food Eat to satisfy emotional needs Environmental factors – Customs and tradition - religious and moral beliefs. Social custom of tradition - muslims prohibited to eat pork Parental and media influence - Parents can object their children in eating too much fried food while adverstiments on television attract people to eat their food product Social and economic factors Economic constraints - people would not eat expensive and nutritious meals. They want value for money. Social factor - Food served in parties, celebration would be different from eating on normal days Food availability and variety on sale - food in season Cost (Financial ability) - more money can eat expensive food in restaurants Time available to shop for and prepare food - elderly people may not have the time to shop, result to eat carbohydrate food Storage, preparation and cooking facilities - eating cooked food compared to eating outside Others Knowledge and education of person - reading of labels on food products esp ingredient list in selection of food. Food science and technology: Result to eat convenience food for working women