1.
SECTION A Attempt ALL questions. You should spend approximately 30 minutes on this part of the paper. 1. 2. 3. State one function of the family. State one benefit to
health of increased consumption of fruit and vegetables. Identify one cooking method which would help meet the Scottish Dietary Targets. Name one safety label found on
electrical goods. Give the name used for goods which are produced and sold with the aim of improving wages in third world. What does the abbreviation OFT stand for?
Give one property of wool. Give one benefit of The Sale and Supply of Goods to Consumers Regulations (2002). Give two causes of cross contamination. State two benefits
of additives in food. Give two ways the Consumers’ Association benefits the
SECTION B Attempt THREE questions from this section: Question 1 and any other TWO questions. You should spend approximately 30 minutes on each question. 1. (a)
Identify and explain three factors which affect the choice of clothing for school pupils. (b) Evaluate each of the following statutory services to a family. (i)
Education (ii) Housing (c) Identify and explain three effects unemployment may have on family life. (d) Evaluate each of the following methods of payment. (i) Credit
card (ii) Cash (iii) Saving card (iv) Store card consumer. State two reasons manufacturers use market research. Give one advantage and one disadvantage of online
banking. Give one advantage and one disadvantage of breastfeeding
2.
(a) Identify and explain three factors which may affect the health of the elderly. (b) The table opposite shows a day’s nutrient content of meals eaten by an 80 year
old man. Using your knowledge of nutrition and the information provided, evaluate the suitability of this day’s nutritional intake. (c) Evaluate the use of ready
prepared foods for the elderly. (d) Explain how each of the following may help protect the environment. (i) Organic products (ii) Packaging (iii) Eco labelling (e)
Explain three responsibilities of the Food Standards Agency (FSA).
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b) Nutrient content of a day’s meals eaten by an elderly man aged 75+ Energy (kJ) 10·49 (kcal) 2545 60·0 0·75 1800 6·5 50 Dietary fibre/NSP (g) 10
Protein Vitamin B2 Sodium (g) (mg) (mg)
Iron (mg)
Vitamin C (mg)
Reference Nutrient Intake for Selected Nutrients in the UK (per day) for an elderly man aged 75+ Protein (g) 53.3 Vitamin B2 (mg) 1·3 Sodium (mg) 1600 Iron (mg) 8·7
Vitamin C (mg) 40
Estimated Average Requirement for Energy in the UK (per day) for an elderly man aged 75+ Energy kJ 8·77 kcal 2100 Dietary fibre/NSP g 18.0
3. (a) Explain each of the following steps in the development of a backpack. (i) Concept generation (ii) Prototype production (iii) First production run (iv) Marketing
plan (b) The star profile below shows the results of testing fabric for the backpack. Evaluate the suitability of this fabric for the backpack. Absorbency 5 4 3
Lightweight 2 1 0 Durability 4 EV 4 KU
Colourfast
4. (a) Identify and explain two family structures. (b) Evaluate the suitability of the following meal in relation to different Scottish dietary targets. • • •
Vegetable lasagne Garlic bread Glass of cola 4 EV 3 KU 4 KU
(c) Explain three functions of the Advertising Standards Authority (ASA). (d) Evaluate the usefulness to the consumer of each of the following labels. (i) Nutritional
(ii) Bar codes (iii) Cruelty free (e) Identify and explain three factors which may help prevent osteoporosis.
Ease of care 3 EV 6 KU 3 KU (20)
(c) Evaluate the use of elastane in clothing used for a cyclist. (d) Identify and explain three benefits to the family of school meals. (e) Explain the protection
offered to the consumer by the Food Safety Act 1990.
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