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TASMANIAN QUALIFICATIONS AUTHORITY PLACE LABEL HERE Tasmanian Certificate of Education FOOD AND NUTRITION Senior Secondary Subject Code: FDN315113 External Assessment 2014 Part 1 Time: 70 minutes On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 4 Pages: Questions: © Demonstrate knowledge and understanding of the relationship between nutrition, food and health. 16 7 Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Tasmanian Qualifications Authority. Food and Nutrition – Part 1 CANDIDATE INSTRUCTIONS You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criteria being assessed. This part is divided into THREE sections. You must answer ALL questions. This part is worth 70 marks. It is recommended that you spend approximately 70 minutes in total answering this part. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. All written responses must be in English. Page 2 Food and Nutrition – Part 1 SECTION A Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section. For Marker Use Only Question 1 (a) (i) List two functions of fat in the diet. (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) What is cholesterol? (1 mark) .................................................................................................................................... .................................................................................................................................... (iii) What are trans fats? (1 mark) .................................................................................................................................... .................................................................................................................................... (iv) In what way are trans fats detrimental to our health? (1 mark) .................................................................................................................................... .................................................................................................................................... (b) List two vitamins that are lost through cooking and processing. (1 mark) ............................................................................................................................................. ............................................................................................................................................. Question 1 continues. Page 3 Food and Nutrition – Part 1 Question 1 (continued) (c) (i) Give two rich food sources of antioxidants. (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Explain the value of antioxidants in the diet. (1 mark) .................................................................................................................................... .................................................................................................................................... (d) (i) What are probiotics? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) What is the value of probiotics in the diet? (1 mark) .................................................................................................................................... .................................................................................................................................... (iii) Give two rich food sources of probiotics. (1 mark) .................................................................................................................................... .................................................................................................................................... (e) (i) Give two rich food sources of Vitamin D. (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) What is the main function of Vitamin D in the body? (1 mark) .................................................................................................................................... .................................................................................................................................... Question 1 continues. Page 4 For Marker Use Only Food and Nutrition – Part 1 Question 1 (continued) (f) (i) What is dietary fibre? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Give a health benefit of consuming soluble fibre. (1 mark) .................................................................................................................................... .................................................................................................................................... (iii) Give two rich food sources for soluble fibre. (1 mark) .................................................................................................................................... .................................................................................................................................... Page 5 For Marker Use Only Food and Nutrition – Part 1 SECTION B Answer ALL questions in this section. This section is worth 25 marks. It is recommended you spend 25 minutes on this section. Question 2 (a) (5 marks) List the three classes of carbohydrate. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) What percentage of the total daily energy intake should come from carbohydrates? ............................................................................................................................................. (c) Explain the functions of carbohydrate in the body, making reference to appropriate food sources and glycaemic index. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. Section B continues. Page 6 For Marker Use Only Food and Nutrition – Part 1 Section B (continued) Question 3 (a) (5 marks) Explain how potassium and sodium work together to balance fluid in the body. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) How does the body respond to an excess of sodium in the diet? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) Give two rich food sources of potassium. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. Section B continues. Page 7 For Marker Use Only Food and Nutrition – Part 1 Section B (continued) Question 4 (a) (5 marks) What is Basal Metabolic Rate (BMR)? ............................................................................................................................................. ............................................................................................................................................. (b) Identify and explain two factors known to affect BMR. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) State the formula for calculating Body Mass Index (BMI) and indicate limitations of this measure? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. Section B continues. Page 8 For Marker Use Only Food and Nutrition – Part 1 Section B (continued) Question 5 (a) (i) (5 marks) What is the main function of iodine in the diet? .................................................................................................................................... (ii) Give one possible consequence of iodine deficiency. .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (b) Explain why plant foods are a reliable source of iodine in some regions but not in other regions. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) (i) Give two rich food sources of iodine .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) Explain how the incidence of iodine deficiency has been reduced in the Australian population .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... Section B continues. Page 9 For Marker Use Only Food and Nutrition – Part 1 Section B (continued) Question 6 (a) (5 marks) List four reasons for including water in the diet. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) Give the recommendations for water intake for moderately active adults and explain two possible consequences of a lack of regular water intake. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) Give three factors that affect the exact amount of water required in an individual’s diet. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (d) Which foods with high water content can be consumed to improve hydration levels? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. Page 10 For Marker Use Only Food and Nutrition – Part 1 SECTION C Answer ALL questions in this section. This section is worth 30 marks. It is recommended you spend 30 minutes on this section. For Marker Use Only Question 7 Type 2 Diabetes can be linked to dietary and lifestyle choices. (a) (i) What is Type 2 Diabetes? (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) List the risk factors associated with Type 2 Diabetes. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... Question 7 (a) continues. Page 11 Food and Nutrition – Part 1 Question 7 (a) (continued) (iii) Give four symptoms of untreated Type 2 Diabetes. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (iv) Recommend two strategies for people with Type 2 Diabetes to improve their overall health outcome. In your answer refer to food intake. (4 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... Question 7 continues. Page 12 For Marker Use Only Food and Nutrition – Part 1 Question 7 (continued) (b) Discuss heart disease with reference to its: • • • • (20 marks) causes (related foods and lifestyle factors) associated conditions incidence rates in Australia preventative strategies. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. Question 7 (b) continues. Page 13 For Marker Use Only Food and Nutrition – Part 1 Question 7 (b) (continued) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. Page 14 For Marker Use Only Food and Nutrition – Part 1 BLANK PAGE Page 15 Food and Nutrition – Part 1 This question paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Tasmanian Qualifications Authority. Page 16 TASMANIAN QUALIFICATIONS AUTHORITY PLACE LABEL HERE Tasmanian Certificate of Education FOOD AND NUTRITION Senior Secondary Subject Code: FDN315113 External Assessment 2014 Part 2 Time: 35 minutes On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 5 Pages: Questions: © Analyse and evaluate diets using Nutrient Reference Values and recognised food selection tools. 12 2 Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Tasmanian Qualifications Authority. Food and Nutrition – Part 2 BLANK PAGE Page 2 Food and Nutrition – Part 2 CANDIDATE INSTRUCTIONS You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criteria being assessed. This part is divided into TWO sections. You must answer ALL questions. This part is worth 35 marks. It is recommended that you spend approximately 35 minutes in total answering this part. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. All written responses must be in English. Page 3 Food and Nutrition – Part 2 SECTION A Answer ALL parts of this question. Use your knowledge of nutrition and the information provided in Colin’s Dietary Analysis to answer Question 8 and Question 9. Question 8 – Colin’s typical eating pattern over two days: Breakfast Morning tea Lunch Afternoon tea Dinner Breakfast Morning tea Lunch Afternoon tea Dinner Monday White bread, toasted Butter Tea, with milk Jam Tea, with milk Arnotts Monte Carlo biscuits Bread, white Vegemite Butter Tea, with milk Banana, raw Cake, fruit, rich, uniced, commercial Tea, with milk Roast Chicken with potato and vegetables (frozen meal) Ice-cream, regular fat, vanilla Topping, chocolate Tea, with milk Tuesday White bread, toasted Butter Milk, whole Tea, black Jam Tea, with milk Cake, fruit, rich, uniced, commercial Bread, white Butter Lettuce, raw Cheese, cheddar Tea, with milk Arnotts Monte Carlo biscuits Tea, with milk Sausage, chicken, fried Potato, mashed, made from dry powder with milk Carrot, boiled from frozen Corn, boiled from frozen Tea, with milk Ice-cream, regular fat, vanilla Peach, canned in light syrup 2 sandwich slices 2 teaspoons 240 ml 2 teaspoons 240 ml 2 biscuits 2 sandwich slices 1 teaspoon 2 teaspoons 240 ml 1 medium 1 piece 240 ml 1 frozen meal 2 level scoops 1 tablespoon 240 ml 2 sandwich slices 2 teaspoons 125 ml 240 ml 2 teaspoons 240 ml 1 piece 2 sandwich slices 2 teaspoons 2 small leaves 1 slice (pre-packed) 240 ml 2 biscuits 240 ml 2 thin 0.5 cup 0.5 cup 0.5 cup 240 ml 2 level scoops 10 slices Data continues. Page 4 Food and Nutrition – Part 2 Data (continued) Colin’s Nutritional Profiles Personal Details Age (years): 68 Gender: Male Weight (kg): 68 Height (cm): 198 BMI: 17 Activity: Sedentary Analysis summary Avg/Day 2087 6951 56 70 39 7 24 198 198 101 97 1734 0 14 Weight (g) Energy (kJ) Protein (g) Total fat (g) - Saturated - Polyunsaturated - Monounsaturated Cholesterol (mg) Total Carbohydrate (g) - Sugars (g) - Starch (g) Water (g) Alcohol (g) Dietary fibre (g) EAR 46 Percentage of Recommended Dietary Intake (RDI) 80% EER Energy 98% Protein Thiamin 104% 150% Riboflavin Folate-Total 46% Total Vit A Eq. Calcium Iron 0% 141% 72% 76% 100% 200% Data continues. Page 5 Food and Nutrition – Part 2 Data (continued) Colin’s Nutritional Profile (continued) Ratio energy from protein, fat, carbohydrate and alcohol 14% Protein 37% Fat 47% Carbohydrate Alcohol 0% Fibre 0% 2% 10% 20% 30% 40% 50% 60% 70% Fat Intake (percent Polyunsaturated, Monounsaturated, Saturated) Polyunsaturated 8% Saturated 57% Monounsaturated 34% Section A continues. Page 6 Food and Nutrition – Part 2 Section A (continued) For Marker Use Only Question 8 (a) Identify the micronutrients in which Colin is deficient and describe a possible consequence of each deficiency. (6 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) Colin’s sugar consumption is in excess of the recommended amount. (i) Identify four foods in Colin’s diet that have a high sugar content and suggest appropriate alternatives. (2 marks) Food with high sugar content Alternative Question 8 (b) continues. Page 7 Food and Nutrition – Part 2 Question 8 (b) (continued) (ii) The sugar content in a diet should be limited. Explain why. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (c) How do Colin’s energy intake ratios differ from the Acceptable Macronutrient Distribution Range (AMDR)? Explain your answer with reference to the energy sources for each macronutrient. (3 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (d) (i) Explain how Colin’s fat intake ratio differs from the nutritional recommendations. (3 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... Question 8 (d) continues. Page 8 For Marker Use Only Food and Nutrition – Part 2 Question 8 (d) (continued) (ii) Identify and explain two possible consequences this might have for Colin’s health. (4 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (e) Explain how Colin’s water intake compares to recommendations? What suggestions would you make for improvement in this aspect of his diet? (2 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (f) (i) What do EAR and RDI stand for? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Explain the difference between EAR and RDI. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... Page 9 For Marker Use Only Food and Nutrition – Part 2 SECTION B Answer ALL parts of this question. Use your knowledge of nutrition and the information provided in Colin’s Dietary Analysis to answer Question 8 and Question 9. For Marker Use Only Question 9 (a) One statement within Australian Dietary Guideline 2 is: ‘Enjoy grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties.’ (i) Identify how many serves of grain foods per day is recommended for a man of Colin’s age and evaluate Colin’s diet in relation to the statement above. (3 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) Suggest four changes Colin could make to his diet to improve his wholegrain consumption, identifying which food choices could be improved and what substitutes you would recommend. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... Question 9 continues. Page 10 Food and Nutrition – Part 2 Question 9 (continued) (b) (i) Identify a food group, other than grains, from Australian Dietary Guideline 2. (1 mark) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) Explain how not having the recommended serves per day of this food group could be detrimental to Colin’s health. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (iii) Suggest four changes Colin could make to his diet so that it more adequately meets recommendations for this food group. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... Page 11 For Marker Use Only Food and Nutrition – Part 2 This question paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Tasmanian Qualifications Authority. Page 12 TASMANIAN QUALIFICATIONS AUTHORITY PLACE LABEL HERE Tasmanian Certificate of Education FOOD AND NUTRITION Senior Secondary Subject Code: FDN315113 External Assessment 2014 Part 3 Time: 30 minutes On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 6 Pages: Questions: © Demonstrate knowledge and understanding of factors affecting food choice. 8 3 Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Tasmanian Qualifications Authority. Food and Nutrition – Part 3 CANDIDATE INSTRUCTIONS You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criteria being assessed. This part is divided into TWO sections. You must answer ALL questions. This part is worth 30 marks. It is recommended that you spend approximately 30 minutes in total answering this part. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. All written responses must be in English. Page 2 Food and Nutrition – Part 3 SECTION A Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section. For Marker Use Only Question 10 For each of the following scenarios, state one possible factor affecting food choice and give a specific reason. (5 marks) Example: Luke didn’t eat peanuts because he was allergic to them. Factor Specific Reason Physiological Allergy Even after a meal, Lucy could still eat raspberries. My grandmother hardly eats any food at meal times. A buffet at a function is always tempting. The Jones family take turns cooking throughout the week. Jane preserves all the apricots she grows on her tree. Section A continues. Page 3 Food and Nutrition – Part 3 For Marker Use Only Section A (continued) Question 11 Identify five factors that affect your own personal food choices. For each factor give an example of how that factor impacts on your food choice. Factor 1 .................................................................. (2 marks) Example 1 ................................................................................................................................... ....................................................................................................................................................... Factor 2 .................................................................. (2 marks) Example 2 ................................................................................................................................... ....................................................................................................................................................... Factor 3 .................................................................. (2 marks) Example 3 ................................................................................................................................... ....................................................................................................................................................... Factor 4 .................................................................. (2 marks) Example 4 ................................................................................................................................... ....................................................................................................................................................... Factor 5 .................................................................. (2 marks) Example 5 ................................................................................................................................... ....................................................................................................................................................... Page 4 Food and Nutrition – Part 3 SECTION B Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section. For Marker Use Only Question 12 John (40) and Estelle (32) live on the family farm near the small rural town of Oatlands in central Tasmania. John works manually on the farm raising sheep whereas Estelle’s work as a health care consultant involves extensive travel throughout the state that includes overnight stays. Estelle’s mother Margaret lives in a cottage nearby and has difficulty cooking due to her arthritic hands. John and Estelle help her when they can. Discuss the range of factors that may influence the food choices of John, Estelle and Margaret. Include specific reasons and examples of their likely food choices. (15 marks) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... Question 12 continues. Page 5 Food and Nutrition – Part 3 Question 12 (continued) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... Page 6 For Marker Use Only Food and Nutrition – Part 3 Question 12 (continued) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... Page 7 For Marker Use Only Food and Nutrition – Part 3 This question paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Tasmanian Qualifications Authority. Page 8 TASMANIAN QUALIFICATIONS AUTHORITY PLACE LABEL HERE Tasmanian Certificate of Education FOOD AND NUTRITION Senior Secondary Subject Code: FDN315113 External Assessment 2014 Part 4 Time: 45 minutes On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 2 Communicate ideas and information in a variety of forms. Criterion 8 Demonstrate knowledge and understanding of food related issues. Pages: Questions: © 8 2 Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Tasmanian Qualifications Authority. Food and Nutrition – Part 4 CANDIDATE INSTRUCTIONS You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criteria being assessed. Candidates MUST ensure that they: • Communicate ideas and information in the form of extended written expression. • Demonstrate knowledge and understanding of food related issues. You must answer ONE question from this part. Candidates MUST respond using the form of extended written expression. Candidates MUST use structured paragraphs and sentences, which must be written in a logical, coherent manner, using specialised terminology and appropriate English grammar. Candidates must provide clear and reasoned arguments supported by examples. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. It is recommended that you spend approximately 45 minutes in total answering this part. All written responses must be in English. Page 2 Food and Nutrition – Part 4 Answer EITHER Question 13 OR Question 14, but NOT both. Question 13 ‘The ecological sustainability of the food system is one of the most important issues the world must confront. We face a multitude of challenges, from the rapid decline of critical resources to the deterioration of agricultural land and ecosystems, all needed for food production, processing and distribution.’ Construct an extended written response that includes: • identification of the significant aspects of the food system that impact on ecological sustainability • an outline of current barriers to the development of an ecologically sustainable food system • description and evaluation of three approaches that can improve current practice and enhance ecological sustainability of the food system. Question 14 ‘Critical discussions have been taking place concerning strategies and approaches to adequately meet the food security needs of an increasingly populous world. With a global population reaching an estimated nine billion by 2050, varying proposals have been put forth to address the stresses on food systems caused by growing demand for food. Debates have taken place about issues ranging from the utilization of innovation and technology, to how to minimize food waste, and to how to balance livestock production with cereal production and horticulture.’ Construct an extended written response that includes: • identification of the risk factors for food security within Australia and one developing country • an outline of the barriers to attaining food security within those two countries • description and evaluation of two different approaches that could help reduce the incidence of food insecurity, one for each of the two countries. Page 3 Food and Nutrition – Part 4 Question Number: (In the box write the number of the question you are answering.) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... 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Page 7 For Marker Use Only Food and Nutrition – Part 4 This question paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Tasmanian Qualifications Authority. Page 8
