CSEC Food, Nutrition and Health Paper 2 May/June 2006 - Free CXC Past Paper with Answers

Give a definition for EACH of the following:

Undernutrition

Diabetes

State TWO rules that should be followed in planning meals for a convalescent.

A doctor diagnosed that several of her patients were suffering from the following conditions:

• Anaemia
• Goitre
• Osteomalacia

For EACH of the conditions listed at (i) - (iii) above, state ONE symptom that would be present in the patient and suggest ONE food that the doctor may recommend to treat the condition.

List TWO health benefits that may be derived from a strict vegetarian diet and TWO difficulties that consumers may encounter through the use of such a diet.

State FOUR reasons for the use of additives in the processing of foods.

Name TWO chemical preservatives used in food preparation.

Describe the preparation of fresh gungo (pigeon) peas for freezing.

Outline THREE criteria that should be used to judge the quality of a finished bottle of pineapple jam.

During the Food and Nutrition practical examination, Christine realises that her mango jam has not set. State ONE way in which she can remedy this problem.

Define the term 'conservative cooking'.

List FOUR advantages of pressure cooking.

Patrina made a batch of meat pies using short crust pastry. Although she used correct proportions of the ingredients, the pies were tough.

Suggest FOUR factors that may have caused the meat pies to be tough.

Fresh pineapple is added to a gelatine mixture. However, the mixture does not set.

Explain why this result may occur.

You are a judge at your school's Annual Soup Competition.

Outline FOUR qualities a judge may look for in a well-made Cream of Pumpkin Soup.

List THREE guidelines to be followed when planning meals for teenage girls in order to ensure proper nutrition.

Outline THREE problems that could affect the nutritional status of the elderly.

Many toddlers refuse to eat certain foods. Outline FOUR ways in which toddlers may be encouraged to eat nutritious meals.

Describe the changes that take place in a slice of red snapper fish when it is baked.

Name the micro-organism which may cause EACH of the following changes in the foods below:

• The curdling of milk
• The spoilage of bread
• The fermentation of a mango drink.

State THREE guidelines for storing food in a refrigerator in order to preserve the quality of the food.

At the class party, baked chicken was served by a new catering establishment. Towards the end of the party, several students were hospitalised as a result of food poisoning.

• List THREE symptoms that the affected students may have experienced.
• Suggest TWO kitchen hygiene practices and TWO personal hygiene practices that may not have been followed by the caterers.

Suggest THREE guidelines that should be followed by caterers when purchasing fresh vegetables, in order to ensure food safety.

Define the term 'impulse buying'.

Suggest FOUR ways in which a family can spend money wisely in order to ensure proper nutrition for its members.

You have made and packaged sweet buns for a fund-raising activity at your school.

Suggest FOUR items of content-labelling information that should be included on the package label.

Your Food and Nutrition class encountered several difficulties with the foods that they prepared for the graduation dinner.

Explain ONE factor that may have caused EACH of the following results:

• A dark greyish-green discolouration appeared around the yolks of eggs that were over-boiled.
• An over-baked macaroni pie had a topping that was tough, greasy and dry.
• A white sauce made by the roux method was lumpy.

Define EACH of the following terms used in food preparation and service:

Buffet

Brunch

Cover

You have been asked to assist in refurbishing the Food Laboratory.

Outline FOUR guidelines to be followed for refurbishing ONE of the following areas in the laboratory in order to ensure efficiency, safety and adequate hygiene during food preparation:

• Counter-tops
• Floors

Create a dinner menu card for EITHER a three-course, à la carte meal OR a three-course, table d'hôte meal to be served at a restaurant.

EACH course should include at least THREE dishes or items.