Download Sample Mark and Answer Schemes for OL Section C

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
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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
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Low
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
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

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
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
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Middle
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Low
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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
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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
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Middle
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Low
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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
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Middle
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Low
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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