food and nutrition - department of education · food and nutrition (fdn315118) section a . time...

© Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Office of Tasmanian Assessment, Standards and Certification.

Tasmanian Certificate of Education External Assessment 2019

FOOD and NUTRITION (FDN315118)

SECTION A Time allocated: 45 minutes

On the basis of your performance in this examination, the examiners will provide results on the following criterion taken from the course document:

Criterion 4 Describe the relationship between nutrition, food and health.

Criteria 4 Total

PLACE YOUR CANDIDATE LABEL HERE

Candidate Instructions

1. You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criterion being assessed.

2. This section is divided into TWO parts.

3. Answer ALL questions in both parts.

4. This examination is 3 hours in length. It is recommended that you spend approximately 45 minutes in total answering the questions in this booklet.

5. Answers must be written in the spaces provided on the examination paper.

6. You should make sure you answer all parts within each questions so that the criterion can be assessed.

7. All written responses must be in English.

Pages: 16 Questions: 7

FDN315118 of 16

BLANK PAGE

FDN315118 of 16

Answer ALL questions in this part.

This part is worth 25 marks.

It is recommended you spend approximately 25 minutes on this part.

Question 1

a. Explain the difference between Nutrient density and Energy density. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

b. Give a food example for: (1.5 marks)

i) Nutrient density: ..............................................................................................................

ii) Energy density: ...............................................................................................................

iii) Empty kilojoule foods: .....................................................................................................

c. Explain the difference between nutrients and non-nutrients. (1 mark)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

PART 1

For Marker Use Only

/ 4.5

FDN315118 of 16

Question 2

a. Describe TWO possible benefits of consuming antioxidants. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

b. What are TWO food sources rich in antioxidants? (1 mark)

......................................................................................................................................

c. List TWO “non-nutrients” other than antioxidants. Identify a rich food source for each.

(2 marks)

1. .......................................................................................................................................

Rich food source: .................................................................................................................

2. .......................................................................................................................................

Rich food source: .................................................................................................................

For Marker Use Only

/ 5

FDN315118 of 16

Question 3

a. What does AMDR stand for and what is its purpose? (1.5 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

b. Complete the grid below by adding in the AMDR for each macronutrient. (1.5 marks)

c. List TWO foods that are high in sodium. (1 mark)

................................................................................................................................................

................................................................................................................................................

Macronutrient AMDR

Protein - %

Fats - %

Carbohydrates - %

For Marker Use Only

/ 4

FDN315118 of 16

Question 4

a. What does BMR stand for? (0.5 mark)

......................................................................................................................................

b. Explain TWO factors that affect the BMR. In your answer, clearly identify if the BMR increases or decreases. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

c. Describe how trans fats are formed and list TWO foods that are high in trans fat. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

For Marker Use Only

/ 4.5

FDN315118 of 16

Question 5

a. Why are “essential amino acids” essential? (1 mark)

................................................................................................................................................

................................................................................................................................................

......................................................................................................................................

b. Describe TWO ways vegetarians and vegans can obtain all the essential amino acids. Use food examples to support your answer. ( 2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

For Marker Use Only

/ 3

FDN315118 of 16

Question 6

a. Describe TWO functions of carbohydrates. (1 mark)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

b. List the TWO main types of fibre and give food examples for each. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

c. Describe the inter-relationship between vitamin C and iron. (1 mark)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

For Marker Use Only

/ 4

FDN315118 of 16




Question 7

The number of people who are obese is rising rapidly worldwide, making obesity one of the fastest developing public health problems. The World Health Organisation (WHO) has described the problem of obesity as a "worldwide epidemic".

a. Define the terms “overweight” and “obesity”. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

b. Outline how obesity can lead to TWO other diet-related diseases. (3 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

Question 7 continues

PART 2

For Marker Use Only

/ 5

FDN315118 of 16

Question 7 (continued)

c. Outline TWO dietary factors that increase your risks of becoming overweight or obese. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

d. Identify and explain THREE prevention strategies individuals can undertake to help reduce the prevalence of obesity. Use specific food examples to support your answer. (3 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................


For Marker Use Only

/ 5

FDN315118 of 16


e. Heart disease is the number one killer in Australia – and the world.

Discuss with reference to:

• What is heart disease? • Recent Australian statistics • Dietary factors that increase the risk of heart disease • Outline prevention strategies, which include food examples. (10 marks)

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

For Marker Use Only

FDN315118 of 16

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

For Marker Use Only

For Marker Use Only

FDN315118 of 16

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

/ 10

FDN315118 of 16

BLANK PAGE

FDN315118 of 16

This examination paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Office of Tasmanian Assessment, Standards and Certification (TASC).


Tasmanian Certificate of Education

External Assessment 2019


SECTION B Time allocated: 45 minutes

On the basis of your performance in this examination, the examiners will provide results on the

following criterion taken from the course document:

Criterion 5 Analyse diets using Nutrient Reference Values and recognised food selection tools.

Criteria 5 Total

PLACE YOUR CANDIDATE

LABEL HERE


1. You MUST make sure that your responses to the questions in this examination paper will

show your achievement in the criterion being assessed.



4. This examination is 3 hours in length. It is recommended that you spend approximately 45

minutes in total answering the questions in this booklet.


6. You should make sure you answer all parts within each questions so that the criterion can

be assessed.


Pages: 16

Questions: 2

FDN315118 Page 2 of 16

BLANK PAGE





Use your knowledge of nutrition and the information provided in Amelia’s typical eating pattern over one

day to answer Question 8 and Question 9.

Question 8

Amelia’s typical eating pattern over one day.

Meal Food Portion

Breakfast White bread, toasted 2 slices

Vegemite ½ teaspoon

Margarine 1 tablespoon

Cappuccino 1 mug (350ml)

Morning tea Vanilla slice 1 slice (244g)

Can of Coke 1 can (375ml)

Diced peaches in light syrup 1 tub (120g)

Green apple 1 small

Lunch Hot chips 1 Large serve (150g)

Tomato sauce 2 individual serves (25g)

Can of Coke 1 can (375ml)

Chocolate bar 1 bar (85g)

Afternoon tea Tim Tam 3 biscuits (50g)

Black tea 1 mug (350ml)

Dinner Lamb chop 1 Large (300g)

Mashed potato ½ cup (75g)

Peas and corn ½ cup (50g)

Dessert Apple pie 1 slice (150g)

Ice cream 1 scoop (50g)


PART 1



Amelia’s Nutritional Profile

Personal Details Amelia’s Energy Ratios

Age (years) 19 Nutrient Average daily kJ from %

Gender Female Protein 10

Weight (kg) 85 Carbohydrates 49

Height (cm) 165 Fat 41

BMI 31

Activity Light

EER 11690kJ

BMR 7306kJ

Mono-36%

Poly-8%

Sat-56%

Percent Poly, Mono, Saturated Fats

Adequate intake




a. In Amelia’s diet there are imbalances in saturated fat, folate, sodium and calcium. What is

Amelia currently consuming for each? Explain TWO possible consequences of each

imbalance. (6 marks)

Folate: .....................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

Sodium: ...................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

Calcium: ..................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

Saturated fat: ..........................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

b. What is Amelia’s BMI? Explain how BMI is calculated. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................


For Marker

Use Only



c. Explain what Amelia’s BMI means and outline ONE possible long-term consequence of this

daily eating pattern. (3 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

d. How much water do the NRV’s recommend for Amelia? Is she meeting these

recommendations? (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

e. Outline ONE short term and ONE long-term consequence of Amelia’s current water intake.

(2 marks)

Short term: ......................................................................................................................

......................................................................................................................................

Long-term: .......................................................................................................................

......................................................................................................................................

f. What is Amelia’s EER? Using food examples from Amelia’s eating pattern, explain how her

food choices are affecting her EER? (1.5 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................


For Marker

Use Only



g. Explain how Amelia’s energy ratios compare to the AMDR. (3 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

h. List TWO rich food sources contributing to Amelia’s carbohydrates ratio. (1 mark)

......................................................................................................................................

i. Fibre is classified as a carbohydrate. Is Amelia consuming the recommended amount of fibre?

Outline a possible short term and long-term consequence of Amelia’s current fibre intake.

(3 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................


For Marker

Use Only



j. Explain how Amelia’s fat intake ratio differs from the recommended. (3 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

k. Outline ONE possible long-term consequence if Amelia continues with her current fat intake.

(1.5 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

l. Outline ONE way that Amelia’s current iron intake may affect her. (2 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

For Marker

Use Only

/ 30





Use your knowledge of nutrition and the information provided in Amelia’s typical eating pattern over one

day to answer Question 8 and Question 9.

Question 9

The Australian Dietary Guidelines (ADG) suggest that individuals “Enjoy a wide variety of nutritious

foods from the five food groups everyday”. One of the recommendations is to include “Plenty of

vegetables, of different types and colours, and legumes/beans”.

a. How many serves of vegetables is Amelia consuming? How many serves does the ADG

suggest for Amelia? (1 mark)

................................................................................................................................................

................................................................................................................................................

b. Identify FOUR specific changes Amelia needs to make to her diet to introduce more variety of

vegetables into her diet to comply with this guideline. (4 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................


PART 2

For Marker

Use Only

FDN315118 Page 10 of 16


c. The ADG recommend to “limit intake of foods containing saturated fat, added salt, added

sugars and alcohol”. Complete the table below by identifying two items in Amelia’s diet

containing these nutrients and suggesting alternatives. (4 marks)

TWO food items in Amelia’s diet containing:

Suggested alternatives

Saturated fat: * *

* *

Added salt (sodium) * *

* *

d. Amelia is considering becoming a vegetarian. Currently her iron and calcium levels are

reflecting an imbalance of what is recommended. Give TWO rich food examples for each

nutrient that Amelia could consume as a vegetarian. (2 marks)

Iron: ................................................................................................................................

......................................................................................................................................

Calcium: ..........................................................................................................................

......................................................................................................................................

e. How many serves of grain (cereal) foods does the ADG recommend for Amelia?

Identify ONE grain food that Amelia is consuming in her current diet? (1 mark)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................


For Marker

Use Only

FDN315118 Page 11 of 16


f. Suggest THREE rich food examples for grains (cereals) that Amelia could introduce into her

daily diet. Give a clear reason to justify each suggestion. (3 marks)

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

................................................................................................................................................

For Marker

Use Only

/ 15

FDN315118 Page 12 of 16

BLANK PAGE

FDN315118 Page 13 of 16

BLANK PAGE

FDN315118 Page 14 of 16

BLANK PAGE

FDN315118 Page 15 of 16

BLANK PAGE

FDN315118 Page 16 of 16

This examination paper and any materials associated with this examination (including answer booklets, cover sheets, rough note

paper, or information sheets) remain the property of the Office of Tasmanian Assessment, Standards and Certification (TASC).


Tasmanian Certificate of Education



SECTION C Time allocated: 45 minutes

On the basis of your performance in this examination, the examiners will provide results on each of the

following criteria taken from the course document:

Criterion 2 Communicate ideas and information in a variety of forms.

Criterion 8 Identify and analyse food related issues.

Criteria 2 Criterion 8


LABEL HERE


1. You MUST make sure that your responses to the questions in this examination paper will show

your achievement in the criteria being assessed.

2. Answer ONE question from this Section.

3. You MUST:

Communicate ideas and information in the form of extended written expression.

Identify and analyse food related issues.

Respond using the form of extended written expression.

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.

4. This examination is 3 hours in length. It is recommended that you spend approximately 45 minutes

in total answering the questions in this booklet.



Pages: 12

Questions: 2


BLANK PAGE


Answer ONE question from this Section.

Question 10

OR

Question 11


INSTRUCTIONS


Question 10

To achieve ecological sustainability, the Director of the Stockholm Resilience Centre suggests, “The world

must do three big things in particular. It needs to halve the amount of food waste by 2050. It must move to

more efficient and sustainable production systems and invest more in healthier crops. And people need to

eat more fruit, vegetables, nuts and legumes and reduce their dairy and red meat consumption.”

Write an extended response that:

Explains the term ‘ecological sustainability’.

Outlines the food systems.

Discusses THREE barriers to sustainable food systems. Using examples and current Australian

data to support how and why these resources are affected.

Explains TWO possible strategies that could address food issues and evaluate their feasibility by

outlining their potential advantages and disadvantages.

NOTE: Use strategies from different sectors – technology, education, Sustainable food systems or

Government policy.

OR

Question 11

Researchers at the University of Tasmania have found:

“Food shocks, or sudden losses of crops, livestock or fish, due to the combination of extreme weather

conditions and geopolitical events like war, have increased from 1961 to 2013.”

“There seems to be this increasing trend in volatility…We need to start changing the way we produce food

for food security.”

Write an extended response that:

Explains the term ‘food security’, which outlines the components (the pillars).

Discusses TWO barriers to food security.

Identifies TWO groups and/or individuals that may be affected by food security. Use global and

Australian examples and data to support how and why these people are affected.

Explain TWO possible strategies that could address food security and evaluate their feasibility by

outlining their potential advantages and disadvantages.

NOTE: Use strategies from different sectors – technology, education, sustainable food systems or

government policy.

https://www.stockholmresilience.org/


Question Number:

(Please write the number of the question you are answering in the box)

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

For Marker

Use Only


..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

For Marker

Use Only


..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

For Marker

Use Only


..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

For Marker

Use Only

FDN315118 Page 10 of 12

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

.............................................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

..........................................................................................................................................................

For Marker

Use Only

FDN315118 Page 11 of 12

BLANK PAGE

FDN315118 Page 12 of 12

This examination paper and any materials associated with this examination (including answer booklets, cover sheets, rough note

paper, or information sheets) remain the property of the Office of Tasmanian Assessment, Standards and Certification (TASC).


Tasmanian Certificate of

Education



SECTION D Time allocated: 45 minutes

On the basis of your performance in this examination, the examiners will provide results on each of

the following criterion taken from the course document:

Criterion 6 Analyse factors affecting food choice.

Criteria 6 Total


LABEL HERE


1. You MUST make sure that your responses to the questions in this examination paper will show

your achievement in the criterion being assessed.



4. This examination is 3 hours in length. It is recommended that you spend approximately 45 minutes

in total answering the questions in this booklet.


6. You should make sure you answer all parts within each questions so that the criterion can be

assessed.


Pages: 12

Questions: 6


BLANK PAGE





Question 12

Explain how the shape of foods may influence an individual’s food choice. Provide TWO food

examples in your explanation. (3 marks)

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

PART 1

For Marker

Use Only


Question 13

Values and beliefs are both Psychological Factors affecting food selection. Outline how values and

beliefs are different. Use food examples to support your answer. (3 marks)

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

Question 14

Explain how geographical location can affect food selection. Outline how living in

Tasmania affects food selection and provide TWO Tasmanian food examples. (3 marks)

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

For Marker

Use Only


Question 15

Discuss how the cost of food may affect a family of low socioeconomic status when selecting their

food. Give specific food examples they may select. (3 marks)

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

Question 16

Age affects how young children and older people perceive flavour. Explain how this affects food

choice for each of these age groups. Use food examples to support your answer. (3 marks)

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

For Marker

Use Only




Question 17

The De Rossi family live in a large suburb of a city in Tasmania. The family consists of Eve

(mother), Jacob (father), Sofia (grandmother) and Olivia (daughter).

Jacob works fulltime in an office. He travels regularly interstate with his job and attends business

meetings during lunch on most days. Most Saturdays, during winter, Jacob attends his local

football match to support his favourite team.

Eve works fulltime as a nurse. This involves shift work including night shifts. She attends yoga

sessions several times a week and only buys organic food from her local farmers market each

Saturday.

Sofia likes taking her dog for a walk and loves to cook for the family. She emigrated from Italy

when she was a young woman and has regularly travelled back to Italy to visit family. Sofia is the

main cook in the family. She also attends quilting classes every Wednesday morning.

Olivia is 16 years old and attends the local school. She is able to walk a short distance to and

from school each day. Olivia enjoys playing netball with her friends and socialising on Snapchat

and Instagram. She has a regular shift at a takeaway shop every Friday and Saturday night.

Olivia has just found out she is anaemic.

All members of the family attend their local church every Sunday morning. Over the summer,

the De Rossi family regularly host BBQs at their house for all of their neighbours.

Identify the food choice factors that may affect each member of the De Rossi family. Explain how

these factors may affect their food selection and give specific examples of food choices in your

answer.

(30 marks)

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

...........................................................................................................................................................................

.......................................................................................................................................................

PART 2

For Marker

Use Only


.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

...........................................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

...........................................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

For Marker

Use Only

FDN315118 Page 10 of 12

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

...........................................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

...........................................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

.......................................................................................................................................................

For Marker

Use Only

FDN315118 Page 11 of 12

BLANK PAGE

FDN315118 Page 12 of 12

This examination paper and any materials associated with this examination (including answer booklets, cover sheets,

rough note paper, or information sheets) remain the property of the Office of Tasmanian Assessment, Standards and

Certification (TASC).

food and nutrition - department of education · food and nutrition (fdn315118) section a . time...

Documents