CARIBBEAN SECONDARY EDUCATION CERTIFICATE EXAMINATION
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TEST CODE
SUBJECT FOOD, NUTRITION AND HEALTH – Paper 02
PROFICIENCY TECHNICAL
REGISTRATION NUMBER
SCHOOL/CENTRE NUMBER
NAME OF SCHOOL/CENTRE
CANDIDATE’S FULL NAME (FIRST, MIDDLE, LAST)
DATE OF BIRTH D D M M Y Y Y Y
SIGNATURE __________________________________________________
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FORM TP 2019071
C A R I B B E A N E X A M I N A T I O N S C O U N C I L
CARIBBEAN SECONDARY EDUCATION CERTIFICATE
®EXAMINATION
FOOD, NUTRITION AND HEALTH
Paper 02 – Technical Proficiency
2 hours 30 minutes
READ THE FOLLOWING INSTRUCTIONS CAREFULLY. 1. This paper consists of SIX questions. Answer ALL questions.
2. Write your answers in the spaces provided in this answer booklet. 3. Do NOT write in the margins.
4. You are advised to take some time to read through the paper and plan your answers. 5. If you need to rewrite any answer and there is not enough space to do so on the
original page, you must use the extra lined page(s) provided at the back of this booklet. Remember to draw a line through your original answer.
6. If you use the extra page(s) you MUST write the question number clearly in the box provided at the top of the extra page(s) and, where relevant, include the question part beside the answer.
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Answer ALL questions.
1. (a) (i) Define the term ‘nutritional status’.
... ... ... (2 marks) (ii) State the FOUR types of assessment methods that are generally used to evaluate
nutritional status. ... ... ... ... ... (4 marks) (b) Suggest THREE reasons why the effective management of diabetes mellitus is costly. ... ... ... ... ... ... ... ... ... ...
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... ... ... ... ... ... ... ... (6 marks) (c) Outline TWO reasons why pregnant women are required to have an increased intake of iron
in their diet. ... ... ... ... ... ... ... ... ... ... (4 marks) Total 16 marks
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2. (a) State TWO functions of food.
... ... ... ... ... ... (2 marks) (b) Samantha is 50 pounds overweight. In an attempt to lose the 50 pounds, she reduces her
intake of carbohydrates. Discuss TWO effects of the inadequate consumption of carbohydrates on Samantha’s health. ... ... ... ... ... ... ... ... ... ... ... ... ... ... (6 marks)
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(c) Minerals, though required in small amounts, are essential for the normal functioning of the body. Explain TWO ways in which calcium is important to EACH of the following groups: (i) Adolescent females
... ... ... ... ... ... ... ... (ii) Babies ... ... ... ... ... ... ... ... (4 marks)
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(d) State TWO functions of water in the body and TWO sources of water in the diet. Functions ... ... ... ... ... ... Sources ... ... ... ... (4 marks) Total 16 marks
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3. (a) (i) Define the term ‘brunch’.
... ... ... ... (2 marks) (ii) State TWO differences between ‘table d’hÔte’ and ‘à la carte’.
... ... ... ... ... ... ... ... (4 marks)
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(b) (i) Your class plans to hold a brunch to raise funds for its graduation ball. Plan the menu for the brunch.
... ... ... ... ... ... ... ... ... ... ... ... ... ... (4 marks)
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(ii) You are reminded that the majority of students in the class are athletes. They focus on a healthy lifestyle which includes healthy eating. Complete the table below to identify and explain THREE factors to consider when planning the menu. The first factor has been identified and explained for you.
FACTOR EXPLANATION
Food should have a low cholesterol
content. Foods high in cholesterol may clog the arteries and can cause cardiovascular diseases. 1.
2.
3.
(6 marks)
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4. (a) State the name of TWO perishable and TWO non-perishable foods.
... ... ... ... ... (4 marks) (b) Define the term ‘food infection’. ... ... ... ... (2 marks)
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(c) Complete the table below by suggesting ONE reason for EACH of the following steps in the production of cheese.
STEP REASON
Pasteurization of milk
Addition of bacterial culture
Addition of rennet
Addition of salt to the curd
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(d) Suggest TWO guidelines that should be followed for EACH of the following factors in order to prevent food contamination during the preparation and service of food.
(i) Temperature ... ... ... ... ... ... (2 marks) (ii) Personal hygiene
... ... ... ... ... ... (2 marks) (iii) Kitchen/food hygiene
... ... ... ... ... ... (2 marks)
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5. (a) List THREE steps to be taken when removing a blockage from a clogged sink.
... ... ... ... ... ... ... ... ... (3 marks) (b) Kazim sustained a minor cut to his finger whilst slicing a cucumber. List THREE steps in the first-aid treatment of Kazim’s finger. ... ... ... ... ... ... ... ... ... (3 marks)
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(c) Suggest ONE precaution that should be taken during EACH of the following activities to prevent accidents from occurring.
(i) Lighting the oven of a gas cooker with matches
... ... ... ... ... ... (2 marks)
(ii) Slicing or cutting root vegetables
... ... ... ... ... ... (2 marks) (iii) Frying fish ... ... ... ... ... ... (2 marks)
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(d) Ramona is a cook for a caterer. She finds it difficult to prepare meals on time. Suggest TWO ways by which Ramona can achieve maximum efficiency when preparing meals. ... ... ... ... ... ... ... ... ... ... ... (4 marks) Total 16 marks
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6. (a) Define the term ‘green consumer’. ... ... ... ... (2 marks) (b) State FOUR characteristics of fresh fish that should be considered when purchasing fish. ... ... ... ... ... ... ... ... (4 marks)
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(c) (i) Outline the preparation and service of a one-pot dish using any THREE of the following foods: ‒ Rice ‒ Root vegetables ‒ Meat/poultry and seafood ‒ Vegetables ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... (6 marks)
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(ii) Explain TWO scientific principles that are used during the process of steaming. ... ... ... ... ... ... ... ... ... ... ... (4 marks) Total 16 marks END OF TEST
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EXTRA SPACE
If you use this extra page, you MUST write the question number clearly in the box provided. Question No. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
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EXTRA SPACE
If you use this extra page, you MUST write the question number clearly in the box provided. Question No. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
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1. Fill in all the information requested clearly in capital letters.
TEST CODE: 0 1 3 2 1 0 2 0
SUBJECT: FOOD, NUTRITION AND HEALTH – Paper 02 PROFICIENCY: TECHNICAL REGISTRATION NUMBER: FULL NAME: _______________________________________________________________ (BLOCK LETTERS) Signature: ____________________________________________________________________ Date: ________________________________________________________________________
2. Ensure that this slip is detached by the Supervisor or Invigilator and given to you when you hand in this booklet.
3. Keep it in a safe place until you have received your results.
INSTRUCTION TO SUPERVISOR/INVIGILATOR:
Sign the declaration below, detach this slip and hand it to the candidate as his/her receipt for this booklet collected by you.
I hereby acknowledge receipt of the candidate’s booklet for the examination stated above.
Signature: _____________________________ Supervisor/Invigilator
