vce food studies - sample written examination · use the following information to answer questions...
TRANSCRIPT
S A M P L EFOOD STUDIES
Written examination
Day Date Reading time: *.** to *.** (15 minutes) Writing time: *.** to *.** (1 hour 30 minutes)
QUESTION AND ANSWER BOOK
Structure of bookSection Number of
questionsNumber of questions
to be answeredNumber of
marks
A 15 15 15B 11 11 85
Total 100
• Studentsarepermittedtobringintotheexaminationroom:pens,pencils,highlighters,erasers,sharpenersandrulers.
• StudentsareNOTpermittedtobringintotheexaminationroom:blanksheetsofpaperand/orcorrectionfluid/tape.
• Nocalculatorisallowedinthisexamination.
Materials supplied• Questionandanswerbookof26pages• Answersheetformultiple-choicequestions
Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyourname andstudent numberasprintedonyouranswersheetformultiple-choice
questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.• AllwrittenresponsesmustbeinEnglish.
At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisquestionand
answerbook.
Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.
©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2017
May2017
SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education Year
STUDENT NUMBER
Letter
FOODSTUDIES(SAMPLE) 2 May2017
SECTION A – continued
Question 1Whichoneofthefollowingisanexampleofthesocialroleoffood?A. eatingvegetablesfornutrientsB. sharingfoodatabirthdaypartyC. eliminatingglutenfromadietD. replacingredmeatwithlegumes
Question 2Whichoneofthefollowingisahealthclaim?A. ‘Highinfibre’B. ‘Agoodsourceofiron’C. ‘Only10%fat’D. ‘Containscalciumforhealthybones’
Question 3Salesofredcabbageroseby86%afteritwasusedasaningredientonapopulartelevisioncookingshow.ThisisanexampleofA. theroleofpopularcultureininfluencingfoodchoices.B. theinfluenceofmarketingfoodinformation.C. anemotionalresponsetofoodmarketing.D. socialfactorsinfluencinghealthyeating.
Question 4EnzymatichydrolysisoccurswhenA. foodischewedandenzymesarereleased.B. gastricjuicesarereleasedbythepancreas.C. bileistransportedintothesmallintestine.D. digestiveenzymesarereleasedtobreakmolecularbondsinfood.
Question 5Foodcanbeaeratedbycombiningwhichofthefollowing?A. anacidwithyeastB. analkaliwithyeastC. anacidwithfructoseD. analkaliwithanacid
SECTION A – Multiple-choice questions
Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.
May2017 3 FOODSTUDIES(SAMPLE)
SECTION A – continuedTURN OVER
Use the following information to answer Questions 6 and 7.
Percentage of Australian males and females with an inadequate vegetable intake (2004–2012)
male
female
2004
87.9
84.2
92.7
89.9
92.9
90.6
2008
year
2012
94
92
90
88
86
84
82
80
78
percentage(%)
Key
Data:HeartFoundation,‘Fruitandvegetableconsumptionstatistics’, <www.heartfoundation.org.au>
Question 6Basedonthegraph,thetrendinconsumptionofvegetablesbyAustralianmalesandfemalesbetween2004and2012indicatesthatA. bothmalesandfemaleshavedecreasedtheirconsumptionofvegetables.B. bothmalesandfemaleshaveincreasedtheirconsumptionofvegetables.C. femaleshaveincreasedtheirconsumptionofvegetablesmorethanmales.D. maleshaveincreasedtheirconsumptionofvegetablesmorethanfemales.
Question 7ThetrenddisplayedinthegraphcouldleadtoA. anincreasedriskoftype2diabetesamongmalesandfemales.B. adecreasedriskoftype2diabetesamongmalesandfemales.C. anincreasedriskofcardiovasculardiseaseamongmalesandfemales.D. adecreasedriskofcardiovasculardiseaseamongmalesandfemales.
Question 8Toassistwithpreventingfoodpoisoning,whichofthefollowingisrequiredonafoodlabel?A. allergensB. use-bydateC. ingredientslistD. countryoforigin
Question 9Whichoneofthefollowingfoodsismostlikelytohelpapersonachievesatiety?A. meatpieB. chocolatebarC. wholegrainsaladrollD. flavouredsoymilk
FOODSTUDIES(SAMPLE) 4 May2017
SECTION A – continued
Question 10Approximately15%offoodthatispurchasedbyAustralianhouseholdsiswasted.Inwhichsectorofthefoodsystemisthewastageoccurring?A. retailersB. consumersC. governmentD. foodproducers
Use the following information to answer Questions 11 and 12.
1
2
3
The human digestive system
Source:ChristosGeorghiou/Shutterstock.com
Question 11Thepartsofthedigestivesystemlabelled1,2and3aretheA. mouth,largeintestine,stomach.B. mouth,oesophagus,largeintestine.C. oesophagus,stomach,smallintestine.D. oesophagus,largeintestine,smallintestine.
May2017 5 FOODSTUDIES(SAMPLE)
END OF SECTION ATURN OVER
Question 12Afunctionofthepartlabelled2istoA. absorbnutrients.B. storewasteproducts.C. producebileforthegallbladder.D. churnfoodtomixwithgastricenzymes.
Question 13Accordingtotherationaleofthe‘AustralianGuidetoHealthyEating’(partofthe‘EatforHealth’program),whichofthefollowingisthebestselectionofvegetablestoconsumeoveraweek?A. carrots,bokchoy,broccoliB. potato,sweetcorn,pumpkinC. carrots,sweetpotato,spinachD. greenbeans,pumpkin,chickpeas
Question 14AnexampleofanactivitythatcontributestoalossofbiodiversityisA. overfishing.B. eatingmoreplantsandgrains.C. increasingtheuseofwaterforcrops.D. consumingproteinfromanimalsources.
Question 15WhichstatementbestreflectstherationaleoftheAustralian Dietary Guidelines?A. Foodsthatcontainhighlevelsofsaltshouldbelimited.B. Therewere55000piecesofevidenceusedintheirdevelopment.C. Discretionaryfoodcanbeusedtomakeupanyextraenergyneeds.D. Foodswithineachofthefivefoodgroupsaresimilarintypeandnutrientcontribution.
FOODSTUDIES(SAMPLE) 6 May2017
SECTION B – Question 1–continued
Question 1 (10marks)Whenlabellingpackagedfood,Australianfoodmanufacturingbusinessesmustincludecertaininformation.Twoitemsofcompulsoryinformationareprovidedinthetablebelow.
Completethetableby:a. describingthepurposeofeachitemofcompulsoryinformation 2marksb. outliningtheadvantagetoconsumersofeachitemofcompulsoryinformationbeing
includedonfoodlabels. 2marks
Compulsory information
Purpose Advantage to consumers
datemarking
nutritioninformationpanel
SECTION B
Instructions for Section BAnswerallquestionsinthespacesprovided.
May2017 7 FOODSTUDIES(SAMPLE)
SECTION B – continuedTURN OVER
Thereisnostandarddefinitionintheindustryfortheterm‘free-to-roam’inrelationtothefarmingofdomesticanimalsforfoodconsumption.However,somefoodmanufacturersusetheterm ‘free-to-roam’onthepackagingoffoodproductssuchasfreshpoultryandeggs.
c. Explainwhysomefoodmanufacturersusetheterm‘free-to-roam’ontheirfoodpackaging. 3marks
d. Discussoneethicalconcernwithusingtheterm‘free-to-roam’onfoodpackaging. 3marks
FOODSTUDIES(SAMPLE) 8 May2017
SECTION B – continued
Question 2 (4marks)Afive-dayeveningmealplanforafamilyisprovidedbelow.
Monday Tuesday Wednesday Thursday Friday
omelettewithtomatoandzucchini
stir-friedchickenwithsnowpeas,babycorn,zucchiniandbrownrice
BBQleanbeefsausageswithcouscous,chickpeas,sweetpotatoandzucchini
vegetarianlasagnewithgrilledeggplant,zucchiniandcarrot
savouryzucchinislicewithasaladoflettuceandgratedcarrotandzucchini
Identifytwokeybehaviouralprinciplesappliedinthemealplan.Explainhoweachprinciplecontributestotheestablishmentofnutritiousmealpatternsinfamilies.
Principle1
Explanation
Principle2
Explanation
May2017 9 FOODSTUDIES(SAMPLE)
SECTION B – continuedTURN OVER
Question 3 (6marks)a. Outlineone physicalprocessandonechemicalprocessthattakeplaceinthemouthtobegin
thedigestionofcarbohydrates. 2marks
Physicalprocess
Chemicalprocess
b. Explainhowcarbohydratesareabsorbedbythebodyduringdigestionandthenutilisedbythebodyintheproductionofenergy. 4marks
FOODSTUDIES(SAMPLE) 10 May2017
SECTION B – continued
Question 4 (6marks)a. Describehowanindividual’sperceptionoftheirbodyimagecanbeinfluencedbyfood
marketing. 2marks
b. Discusshowanindividual’sperceptionoftheirbodyimagecanhavebothpositiveandnegativeinfluencesontheirfoodintake. 4marks
May2017 11 FOODSTUDIES(SAMPLE)
SECTION B – continuedTURN OVER
Question 5 (4marks)Individualswhowishtoloseweightmayfollowaweight-lossdietoruseweight-losssupplements.
Discusstwocriteriathatindividualscouldusetoassessthevalidityofclaimsmadebyweight-lossbusinesses.
FOODSTUDIES(SAMPLE) 12 May2017
SECTION B – Question 6–continued
Question 6 (8marks)Theenergyneedsofanindividualvaryacrosstheirlifespan.
a. Explainwhythedietaryrequirementsofchildrendifferfromthoseofadolescents. 2marks
b. AccordingtotheEat for Health – Educator Guide(partofthe‘EatforHealth’program),Australianadultsgetnearly36%andchildrengetnearly41%oftheirdailykilojoulesfromdiscretionaryfood.
ExplainwhydiscretionaryfoodisnotanessentialcomponentofthedietarypatternsrecommendedbytheAustralianGovernment. 2marks
c. Foodplaysmanyrolesinshapingandexpressingbothindividualidentityandconnectednesstofamilies,peergroupsandcommunities.
Outlineonesocialroleandoneemotionalroleofdiscretionaryfood. 2marks
Socialrole
Emotionalrole
May2017 13 FOODSTUDIES(SAMPLE)
SECTION B – continuedTURN OVER
d. Describeonestrategythatfast-foodoutletsmayusetoencourageindividualsorfamiliestopurchasediscretionaryfood. 2marks
FOODSTUDIES(SAMPLE) 14 May2017
SECTION B – Question 7–continued
Question 7 (10marks)‘About7000speciesofplantshavebeencultivatedforconsumptioninhumanhistory…Presently,onlyabout30cropsprovide95%ofhumanfoodenergyneeds,fourofwhich(rice,wheat,maize1 andpotato)areresponsibleformorethan60%ofourenergyintake.’
Source:FoodandAgricultureOrganizationoftheUnitedNations, ‘Biodiversityforaworldwithouthunger–Plants’,<www.fao.org>
1maize–corn
a. Outlineoneimpactofclimatechangethatcouldcontributetothelossofbiodiversityofplantspeciesusedforfoodproduction. 2marks
b. DescribetheeffectthatthelossofbiodiversityofplantspeciescouldhaveontwoactivitiesofthefoodsysteminAustralia. 4marks
May2017 15 FOODSTUDIES(SAMPLE)
SECTION B – continuedTURN OVER
c. ExplainwhythelossofbiodiversityofplantspeciescouldbeanenvironmentalconcernforprimaryfoodproductioninAustralia. 4marks
FOODSTUDIES(SAMPLE) 16 May2017
SECTION B – Question 8–continued
Question 8 (7marks)
Record of practical activity – Whisking of egg white
Background information – Approximate composition of egg white
water protein fat
87.77% 10.00% 0.05%
MethodAsingleeggwhite(45mL)waswhiskedforfourminutes.Thevolumeoffoamwasmeasuredatone,twoandfourminutes.
Results of practical activity
Time (mins) Volume of foam (mL)
1 105
2 125
4 140
a. Identifyanddescribethechemicalchangethatoccurswhenaneggwhiteiswhisked. 3marks
May2017 17 FOODSTUDIES(SAMPLE)
SECTION B – continuedTURN OVER
b. Describeonephysicalchangethatoccurswhenaneggwhiteiswhisked. 2marks
c. Whiskedeggwhitefoamwillbeusedinanomelette.
Describetheresultofusingeggwhitefoamwhiskedforoneminutetomakeanomelettecomparedtousingeggwhitefoamwhiskedforfourminutes. 2marks
FOODSTUDIES(SAMPLE) 18 May2017
SECTION B – Question 9–continued
Question 9 (10marks)
Percentage of Australians following a diet that is all or almost all vegetarian (2012–2016)
2012 2013 2014 2015
year
2016
12
10
8
6percentage (%)
4
2
0
9.7 11.2
Data:RoyMorganResearch,‘Theslowbutsteadyriseof vegetarianisminAustralia’,15August2016,
<www.roymorgan.com>
Thegraphaboveshowsthat,inthepastfouryears,thepercentageofAustralianswhosedietisalloralmostallvegetarianhasincreased.
a. Describetwosocialfactorsthatmayhaveinfluencedthistrend. 2marks
May2017 19 FOODSTUDIES(SAMPLE)
SECTION B – Question 9–continuedTURN OVER
b. Explaintwowaysinwhichthe‘AustralianGuidetoHealthyEating’supportsindividualswhosedietisalloralmostallvegetariantoachievedietarypatternsthatpromotehealthandwellbeing. 4marks
FOODSTUDIES(SAMPLE) 20 May2017
SECTION B – Question 9–continued
Chickpeasandlentilsarelegumesthatareofteneatenbyindividualswhoarefollowingavegetariandiet.The‘AustralianGuidetoHealthyEating’belowshowsthatchickpeasandlentilsbelongtotwocategories.
lentils
chickpeas
lentils
chickpeas
Source:NationalHealthandMedicalResearchCouncil,‘AustralianGuidetoHealthyEating’, <www.eatforhealth.gov.au>;©CommonwealthofAustralia2016
c. Explainwhychickpeasandlentilscanbegroupedtogether. 2marks
May2017 21 FOODSTUDIES(SAMPLE)
SECTION B – continuedTURN OVER
d. Explainwhylegumescanbelongintwocategoriesofthe‘AustralianGuidetoHealthyEating’. 2marks
FOODSTUDIES(SAMPLE) 22 May2017
SECTION B – Question 10–continued
Question 10 (10marks)ThecavemandietissaidtobebasedonfoodsthatthepeopleofthePaleolithicperiodlivedon.Itpromotestheconsumptionofredmeat,poultry,fish,eggs,andsometypesoffruitsandvegetables.Itdoesnotpromotetheconsumptionoflegumes,grainsanddairyproducts.Accordingtothecavemandiet,legumesandgrainsprovidetoomanycarbohydrates,anddairyproductsshouldbeavoidedbecausetheyremovecalciumfrombones.
a. Outlinetwocriteriathatcouldbeusedtodeterminethevalidityoftheinformationprovidedaboveaboutthecavemandiet. 4marks
1.
2.
May2017 23 FOODSTUDIES(SAMPLE)
SECTION B – continuedTURN OVER
b. Usethe‘AustralianGuidetoHealthyEating’toassesstheinformationprovidedonpage22aboutthecavemandiet. 6marks
FOODSTUDIES(SAMPLE) 24 May2017
SECTION B – Question 11–continued
Question 11 (10marks)Almondmilkhasbecomeapopularalternativetocow’smilk.Itisreadilyavailablebothasafreshalmondmilkproductandasalong-lifeproduct.Yetitisafoodproductthathasprovokedconsiderablediscussion.Belowaresomepointsthathavebeenmadeaboutalmondmilkandcow’smilk:• Almondmilkcanbedrunkasasubstitutebypeoplewhoareallergictocow’smilkandsoymilk.It
containsneitherlactosenorcholesterol.Italsocontains‘heart-healthy’omega-3fats.• Almondmilkoftenonlycontainsapproximately2%almonds,whiletheother98%oftheproduct
compriseswater,emulsifiersand,sometimes,sweeteners.• Australiandairyfarmersarelobbyingtobantheterm‘milk’frombeingusedforproductsthatarenot
frommilkinganimalsbutareinsteadplant-based,forexample,almondmilkandsoymilk.• MuchofthealmondmilkproducedinAustraliaismadefromalmondsgrowninCalifornia,anareawitha
persistentwatershortageproblem.OneAmericancriticofalmondmilkhasarguedthat,inCalifornia, ittakes5Lofwatertoproduceonealmond.
• Productionofcow’smilkcanrequireabout100Lofwaterforabout100mLofmilk.Muchofthewaterisusedintheproductionoffeedforthecows.
• Honeybeecoloniesarefrequentlyusedtopollinatealmondtrees.Thisisasignificantsourceofincomeforhoneybeekeepers.However,thepesticidesusedinorchardscankillhoneybeesunlessprecautionstoprotectthebeesaretaken.
Asaconsumer,wouldyoupurchaseanddrinkcommerciallypreparedalmondmilk?Explainyourpointofviewbydrawingonissuesaffectingfoodproductionactivitiesfromthefarmtotheconsumer.Yourresponseshouldincludeadiscussionofactivitieswithinthefoodsystem,suchas:• farmingpractices• processingandmanufacturing• labelling• marketingandretailing• transport• consumption.
May2017 25 FOODSTUDIES(SAMPLE)
SECTION B – Question 11–continuedTURN OVER
FOODSTUDIES(SAMPLE) 26 May2017
END OF QUESTION AND ANSWER BOOK
FOOD STUDIES (SAMPLE – ANSWERS)
© VCAA 2017 – May 2017
Answers to multiple-choice questions
Question Answer
1 B
2 D
3 A
4 D
5 D
6 A
7 C
8 B
9 C
10 B
11 C
12 D
13 D
14 A
15 D