CSEC Food, Nutrition and Health Paper 2 May/June 2005

State THREE benefits of eating dietary fibre.

List THREE causes of obesity.

Suggest FOUR nutritional reasons to support EACH of the following statements:

Liver and orange juice, if taken together, will enrich one's blood.

It is possible for lacto-vegetarians to have a healthy diet.

Dr Mohammed diagnosed that Charles' blood sugar (glucose) level had risen considerably. Suggest TWO symptoms that Charles may be experiencing.

List FOUR reasons for preserving food.

Suggest TWO reasons for EACH of the following guidelines:

Pigeon (gungo) peas should be blanched before freezing.

Vitamin A and D must be added when manufacturing margarine.

Colouring is added to certain foods during processing.

While judging home-made jams at a Food Preservation Fair, the following was noted:

Whiskey's guava jam was thick and sticky
Mariah's mango jam was fermented.

Suggest TWO factors that may have caused EACH of the situations above.

Define EACH of the following:

State TWO guidelines to be followed for the use of garnishes in food preparation.

The Agricultural Science Department at your school has donated fresh vegetables to the Food and Nutrition students. You have decided to make a salad for your family.

Suggest THREE guidelines that should be followed during EACH of the following activities:

Suggest ONE way in which EACH of the following faults may be avoided:

A cup of cocoa has a raw flavour.

A pot of tea has a bitter taste.

State THREE conditions during which extra water is needed by the body.

State THREE functions of fat in the diet.

Calcium and vitamin A are important in the diet of the elderly.

Suggest THREE ways by which EACH of these nutrients may contribute to the good health of the elderly.

Plan a THREE course meal for an elderly person. The meal must include foods that are rich sources of calcium and vitamin A.

List THREE desirable features or qualities that must be present in EACH of the following pieces of equipment used in the kitchen:

A stainless steel saucepan or pot

A free-standing mixer

Your mother's old chest-type freezer has broken down. She has now purchased an upright freezer.

Discuss TWO benefits she will gain and ONE adjustment she will have to make when using her new freezer.

Suggest FIVE guidelines that she should follow when storing food in her new freezer.

You have spilled a cup of hot tea on your hand. Explain how the scald should be treated.

Give a definition of ONE of the following terms:

State the MAIN difference between the processing of dried (powdered) milk and condensed milk.

State TWO disadvantages of buying food products in bulk.

Select TWO of the following items and explain how a suitable raising agent works in the preparation of EACH of the selected items:

Describe THREE changes that take place during EACH of the following processes:

The boiling of porridge

The scrambling of an egg

Explain the principles involved in EACH of the following processes:

Your Food and Nutrition class has been asked to prepare a luncheon for fifty members of staff.

Suggest SIX ways, apart from the use of labour-saving equipment, by which time and fuel may be saved in the preparation of the meal.

The meal for 7(b)(i) is to be served using buffet service. Outline FOUR guidelines that should be followed in order to ensure that the buffet service is efficient.

CSEC Food, Nutrition and Health Paper 2 May/June 2005 Questions

Question 1 (16 marks)

Question 2 (16 marks)

Question 3 (16 marks)

Question 4 (16 marks)

Question 5 (16 marks)

Question 6 (18 marks)

Question 7 (16 marks)

CSEC Food, Nutrition and Health Paper 2 May/June 2005 - Free CXC Past Paper with Answers