SECONDARY SCHOOL IMRIEĦEL HALF-YEARLY EXAMINATIONS 2017-18 Form 3 Home Economics Level 5-6-7-8 Marking Scheme 1. a) Mental The type of food that we eat or drink c) Imperfect nutrition d) Physical health e) Not eating enough food to meet energy and nutrient needs f) All the necessary nutrients in the appropriate proportions g) Under-nutrition h) Mental i) Social j) Feeling happy ½ mark x 10 = 5 marks 2. a) 1. Vegetables; 2. Fruit; 3. Fats and Oils; 4. Lean Meat, Fish, Poultry, Eggs, Legumes, Nuts and Seeds; 5. Milk and Milk Products; 6. Cereals, cereal products (preferably wholegrain) and potatoes. ½ mark x 20 = 10 marks 1. Vegetables 2. Fruit 3. Fats & Oils 4. Lean Meat, Fish, Poultry etc peas tomatoes apple carrot melon sunflower oil nuts fish chicken eggs beef beans 5. Milk & Milk Products yoghurt ricotta cheese 6. Cereals, cereal products etc. spaghetti rye bread rice potatoes ½ mark x 20 = 10 marks 3. a) Eat vegetables and fruits of different colours every day. Include a salad with every meal or with bread or rice or couscous etc. Eat fresh fruit instead of chocolate Add vegetables to pasta sauces Use vegetables to make delicious soups Combine fruit with yoghurt to make smoothies Page 1 of 5
Eat more high-fibre foods by making regular use of legumes, wholegrain cereals, nuts and seeds. Add bran to soups Use legumes to make dips Choose wholemeal bread, rice, pasta or flour instead of white Add seeds to breakfast cereals or on top of pies Choose high fibre breakfast cereals c) Limit your intake of sugary foods, energy drinks and other beverages with added sugar. Drink water instead of sugary drinks Make fresh juices instead of processed juices or nectars Check the ingredients lists and avoid buying sugary drinks Do not add sugar to tea or coffee Add dried fruit to cakes and biscuits instead of sugar d) By physically active every day and drink at least 2 litres of water. Take stairs instead of lift Walk when possible If using public transport, stop a stage or two before the actual stop. Always carry a small bottle of water with you e) Flavour food with spices and herbs (preferably fresh) instead of salt. Use lemon juice to flavour the food Add herbs or spices instead of salt 1 mark each = 10 marks 4. a) g, ml ½ mark x 2 = 1 mark Original Ingredient Modified Ingredient plain flour ½ wholemeal and ½ plain pinch of salt omit or pinch of dry mixed herbs lard polyunsaturated margarine milk skimmed milk salt and pepper herbs and pepper bacon lean ham / grilled chicken cheese edam cheese Any 5 ½ mark x 5 = 2½ marks c) sieve; large mixing bowl; measuring jug; fork; small mixing bowl; rolling pin; chopping board; chopping knife; grater (½ mark x 5 = 2½ marks) Page 2 of 5
5. a) The dish cloth is near the flame = it can easily catches fire The cigarette is lit next to paper = it can easily catches fire Pan and saucepan are unattended = food can burn and pans catch fire Flex is near water = electrocution Socket is overloaded = short circuit, fire or electrocution Knives are not stored properly = cuts especially if there are young children Detergents are unlocked = poisoning especially if there are young children Toaster is also unattended = fire Any other valid answer (1m x 10 = 10 marks) Fire Never leave pans unattended Never throw away matches if the flame is still on Never overload sockets. Never leave dish cloths or curtains near flames Scalds & Burns Always use an oven glove to take out food from the oven Be careful when pouring hot water e.g. from kettle Be careful when using the colander to drain boiling water water from pasta or boiled vegetables. Be careful when lighting the oven. Be careful when using matches. Poisoning Always lock detergent cupboards well, especially if there are small children. Always label detergent bottles clearly (1m x 3 = 3 marks) 6. Nutrient: Carbohydrates; Minerals (1 mark each = 2) Function: For the growth and repair of our body tissues; For energy warmth and protection; Many functions including helping eyes to see in dim light, prevent scurvy etc. (1 marks each = 3 marks) Sources: Any 2 valid sources (½ mark each x 10 = 5 marks) 7. a) 2½ - 3 ltrs a day (½ mark) Page 3 of 5
(½ mark) To prevent dehydration To take away excess salt from the body To help with the chemical changes that takes place in our body To keep body temperature even (1 mark each = 3 marks) 8. a) three; starches; sugars; energy; cheap; produce; honey; reduce; teeth; overweight. (½ mark x 10 = 5 marks) Dry Heat Wet Heat Starches Changes to dextrin. First soften, then absorb water and swell, causing some to rupture. The starch then dissolves to form a paste. Sugar First melts, then caramelizes, and finally burns, leaving a black residue. Sugar first dissolves, then becomes a syrup which caramelizes, and finally burns when the water has evaporated. (2 marks x 4 = 8 marks) c) Mono-saccharides: glucose, fructose, galactose Di-saccharides: sucrose, lactose, maltose. (½ mark x 6 = 3 marks) 9. a) d) Soluble fibre reduces the amount of cholesterol in the blood therefore reduces the risk of heart disease. Insoluble fibre helps to prevent constipation. (2 marks) e) Use wholemeal bread, rice, pasta and flour when cooking. Use pulse vegetables together with vegetables and cereals. Try not to peel fruits and vegetables when possible and try to eat them fresh. Eat breakfast cereals which are rich in fibre. Add bran to soups. Replace sugar with dried fruit in fruit pies and crumbles. (1 mark x 4 = 4 marks) Rice Wheat Corn Rye Oats Cereal Dish Baked rice, Rice Salad, Mushroom Risotto etc. Bread, Pasta, Pizza, Cakes, Biscuits etc. Corn bread, Corn Chowder, Corn Flakes Rye bread Porridge oats, Oat bran biscuits, Oat Cookies, Oat Cakes. Page 4 of 5
Barley Barley Soup, Salad with barley, Barley used in stuffed peppers etc. (½ mark x 6 = 3 marks) (2 marks for diagram ; 1½ mark for labelling = 3½ marks) c) Cereals, pulses and nuts should be stored in a cool, dry, well ventilated place, in an airtight container. (1 mark) d) LBV proteins, dietary fibre, calcium, iron, Vitamin B (3 marks) Page 5 of 5