HE PAST PAPER SAMPLE SUMMER 2022

Question 1

1 (a) Which one of the following nutrients is a macronutrient?
A carbohydrate
B vitamin A
C calcium
D sodium

Answer 1

A Carbohydrate

Question 2

Which one of the following foods is an example of a food that has undergone
primary processing?
A banana
B egg
C flour
D tomato

Answer 2

C Flour

Question 3

) Which one of the following foods is a good source of protein?
A cabbage
B milk
C oranges
D courgette

Answer 3

B Milk

Question 4

)Which one of the following temperature ranges represents the “danger zone” at
which bacteria multiply rapidly?
A 0 – 4°C
B 100 – 120°C
C 75 – 94°C
D 5 – 63°C

Answer 4

D 5-63

Question 5

) Write the following foods onto the correct section of the Eatwell Guide above.
* broccoli
* lentils
* couscous
* single cream

Answer 5

• broccoli: Fruit and vegetables
• lentils: Beans, pulses, fi sh, eggs, meat and other proteins
• couscous: Potatoes, bread, rice, bread, pasta and other starchy
  carbohydrates
• single cream: Dairy and alternatives

Question 6

One of the “8 tips for eating well” is to eat less salt.
(i) Write down three ways to reduce the amount of salt in the diet.

Answer 6

1 ?
2 ?
3 ?
* avoid processed food with high salt content
* don’t set salt out at the table
* check food labels for salt content
* replace salt with salt substitutes
* replace salt in cooking with herbs and spices
* don’t add salt when cooking before tasting
All other valid responses will be given credit.

Question 7

Discuss why it is important to reduce the amount of salt in the diet.
___3 marks

Answer 7

too much salt increases the risk of high blood pressure
* high blood pressure is a risk factor for cardiovascular disease
(CVD) and stroke
* high salt intake puts strain on kidneys, increasing the risk of kidney
disease

Question 8

(c) Another one of the “8 tips for eating well” is to eat lots of fruit and vegetables.
Explain why this is important to health.
__3 marks

Answer 8

• fruit and vegetables are low in fat – lower risk of becoming overweight
  or obese if consumed as snacks
• have a high water content – contribute to keeping the body hydrated
• are high in fi bre – assist with digestion and are fi lling, helping to prevent
  unnecessary snacking
• are a good source of vitamin C – used to form connective tissue and
  assists with iron absorption
• provide antioxidant vitamins – protect cells from free radical damage,
  lowering the risk of cancer and cardiovascular disease (CVD)

Question 9

(a) The food supply chain has several stages. Place the following sectors of the
food supply chain in the correct order.
distribution sector
agricultural sector
manufacturing sector

Answer 9

Answers should refl ect the following order:

agricultural
sector
manufacturing
sector
distribution
sector

Question 10

) Explain two health benefits of including fish in the diet.

Answer 10

oily fish provide omega 3 fatty acids - may help to prevent
cardiovascular disease (CVD)
* oily fish is a good source of vitamin D - assists with the absorption of
calcium and so contributes to bone density
* some fish contain bones that you can eat – act as a source of calcium
* white fish is low in fat – contain less saturated fat than red or processed
meat
* source of HBV protein – needed for growth and repair of body tissues
All other valid points will be given credit
[1] simple statement
[2] accurate explanation with good reasoning with clear focus on health
benefi ts
(2 × [2])

Question 11

c) Explain why sustainable fishing is important.

Answer 11

• sustainable fishing aims to protect the economy and the environment
• sustainable fishing practices maintain fish stocks
• establishes healthy marine ecosystem for the future
• avoids the use of intensive fish farming
  All other valid points will be given credit
  [1] simple statement
  [2] accurate explanation with limited reasoning for importance
  [3] accurate explanation with developed reasoning for importance

Question 12

Discuss the possible consequences of a deficiency of folate.

Answer 12

Answers may address the following:
* can increase risk of anaemia
* may lead to neural tube defects developing in the foetus during
pregnancy, e.g. spina bifi da
* may aff ect development of the foetal brain and nervous system
* can cause premature birth
* can aff ect growth of the baby which may result in low birth weight

Question 13

Which one of the following foods is not covered under the Northern Ireland Beef
and Lamb Farm Quality Assurance Scheme (NIBL FQAS)?
A lamb chops
B rump steak
C cod
D minced beef

Answer 13

C Cod

Question 14

Explain three factors that influence individual energy requirements. (

Answer 14

basal metabolic rate (BMR) – young children have a proportionately
high BMR for their size to facilitate growth and development; men
usually have a higher BMR than women due to greater muscle mass;
older adults usually have a lower BMR as muscle mass decreases
* physical activity levels (PAL) – individuals who are more physically
active will require more energy in comparison to individuals who are
largely sedentary
* age – energy requirements reduce with age as growth stops and
physical activity levels decline
* gender – adolescent and adult males often have more muscle mass and
require more energy to move than females
* pregnancy and lactation – energy needs increase during pregnancy and
continue to be high for females who breastfeed
All other valid responses will be given credit

Question 15

Which one of the following health issues is caused by a deficiency of calcium?
A osteoporosis
B anaemia
C cardiovascular disease
D obesity [1]

Answer 15

A

Question 16

) Discuss the role of fat in the diet.

Answer 16

provides a concentrated source of energy
* insulates the body
* protects organs and bones from damage
* is a source of fat soluble vitamins
* is a source of essential fatty acids
* adds fl avour to food
* excess fat will be converted to adipose tissue and stored in the body as
an energy reserve
* unsaturated fat in place of saturated fat can reduce risk of
cardiovascular disease (CVD) as it lowers blood cholesterol

Question 17

Identify the two date marks that consumers should look for when purchasing
food.

Answer 17

• best before date
• use by date
  NB: Do not accept ‘Display Until’

Question 18

Explain why food manufacturers choose to fortify foods during food
production.

Answer 18

to enhance the value of food products for those on special diets, e.g.
formula milk is fortifi ed with iron and vitamin D
* to add key nutrients into staple foods, e.g. vitamin A and D are added to
margarine by law
* to replace nutrients lost during processing, e.g. B group vitamins are
added back in to brown and white fl our
* to improve nutrient intakes of specifi c groups of people, e.g. breakfast
cereals are fortifi ed to support the diets of children
* to prevent nutrient defi ciencies which increase the risk of dietary
disorders, e.g. calcium is added to soya products to help prevent
osteoporosis
* to make food more marketable, e.g. omega 3 added to eggs
All other valid responses will be given credit

Question 19

Identify three symptoms of listeria food poisoning.

Answer 19

• mild fl u-like symptoms
• nausea
• diarrhoea
• convulsions
• blood poisoning
• meningitis
  All other valid points will be given credit

Question 20

Analyse how good personal hygiene can promote food safety in the home. 6 marks

Answer 20

wash hands regularly – to reduce the risk of cross contamination
* cover cuts with a clean blue plaster – to prevent bacteria from the
wound touching food
* wear a clean apron–- to ensure bacteria present on clothing does not
contaminate food
* remove jewellery – bacteria could be carried on jewellery and may come
into contact with food if jewellery is not removed
* avoid touching hair and tie long hair back – to prevent direct cross
contamination
* avoid handling food for 48 hours after a case of food poisoning – to
ensure food poisoning bacteria does not spread to food, causing others
to become ill

Question 21

Evaluate the use of a debit card when paying for a meal in a restaurant.

Answer 21

Positive:
* is a quick and effi cient method of payment when out for a meal
* can easily track spending and stay within budget if you check your bank
account online
* is practical for a one-off payment such as buying dinner
* convenient if wanting to add a tip for good service
Negative:
* security issues, e.g. fraud
* can lead to an embarrassing social situation if the payment is declined
* not as convenient if splitting the cost of the meal with other individuals
* can only cover the cost of the meal with the money present in the account
All other valid responses will be given credit
Answer must relate to paying for food in a restaurant and must include both
positive and negative points to access full marks

Question 22

Explain how the following factors can aff ect an individual’s ability to be an
eff ective consumer when shopping for food. (

Answer 22

Access to transport
* consumers who do not have access to a car may be unable to access
larger, out-of-town supermarkets and may have to rely on local
independent grocery stores
* lack of access to transport may affect ability to shop around for food, as
travelling between diff erent stores becomes more diffi cult
* may affect the volume of food items that can be purchased if relying on
public transport
* availability of free parking spaces may affect the type of store chosen by
certain groups, e.g. families, consumers with a disability
Literacy skills
* poor literacy skills can affect consumer confi dence in relation to asking
for help or complaining about food
* those with competent literacy skills will be able to complain eff ectively in
writing
* may affect ability to read receipts or interpret food labels accurately
* may affect ability to interpret and act upon written nutritional or dietary
advice

Question 23

Analyse how dietary and lifestyle choices made in adulthood (19–64 years) can
contribute to the development of cardiovascular disease (CVD).

Answer 23

Dietary factors
* eating too much saturated fat increases blood cholesterol levels - high
cholesterol levels increase the risk of cardiovascular disease (CVD)
* eating too much salt – extra water stored in the body raises blood pressure
which damages blood vessels, making it harder for the heart to pump blood
around the body
* eating too little fi bre – can increase blood cholesterol levels
* diets low in antioxidants – antioxidants help to prevent free radical damage
to arteries, so low intake can have an impact on CVD risk
* being overweight – increases risk of health issues such as high blood
pressure and diabetes, which in turn increase risk of CVD
* fat distribution – adults who carry extra weight around the waist have
increased risk of CVD
Lifestyle factors
* too much alcohol – high intakes can damage the heart muscle, leading to
raised blood pressure and abnormal heart rhythms
* lack of physical activity – results in the heart muscle not being strengthened
to support normal function
* smoking – increases risk of heart attack as it reduces the amount of oxygen
reaching the heart and can damage the lining of the arteries
* family history – increased risk if the health issue is prevalent in the family
* diabetes – high blood sugar levels can aff ect artery walls and increase the
risk of high cholesterol and blood pressure

Question 24

Discuss how the layout of a supermarket can infl uence consumer food choice.

Answer 24

the front entrance is often clear with warm air blowing – this makes
consumers feel welcome so they stay longer, thus buying more food
* best off ers are placed to the right of the front entrance as consumers tend to
look to the right when entering the store
* fruit and vegetables are placed near front of store - associated with
freshness which leads to a positive opinion of the shop
* luxuries are placed at eye-level where they are more likely to be seen. Lower
priced products placed on lower shelves.
* expensive food placed on the right side of a shelf as people tend to look from
left to right
* sweets are placed beside tills to encourage impulse purchases and pester
power
* essentials are placed at the back of the store so consumers have to walk
past more items and may buy them
* special off ers and impulse purchases are placed at the end of aisles or on
a separate stand in the middle of the fl oor to encourage consumers to slow
down – this increases the chances of purchase
* linked products are grouped together in aisles to encourage consumers to
buy, e.g. strawberries and cream
* seasonal items are placed close to the entrance to encourage impulse
purchases

Question 25

Write down three sources of vitamin B12 in the diet of a vegetarian.

Answer 25

fortified cereals
* dairy products
* eggs
* soya products

Question 26

Explain why an individual may choose to adopt a vegetarian diet.

Answer 26

ethical factors – concerned over the welfare, e.g. battery hens
* personal factors – may not like the taste or texture of meat
* health factors – may have been advised to reduce saturated fat content
of their diet
* religious factors – the Sikh and Buddhist faiths encourage followers to
avoid eating meat
* environmental factors – growing consumer fear that animal farming
raises CO2
levels in the atmosphere .