Pages: 16 Questions: 7 © Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Office of Tasmanian Assessment, Standards and Certification. Tasmanian Certificate of Education FOOD and NUTRITION Senior Secondary Subject Code: FDN315113 External Assessment 2015 Time: 70 minutes On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 4 Demonstrate knowledge and understanding of the relationship between nutrition, food and health. PLACE LABEL HERE PART 1
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Pages: 16 Questions: 7 ©
Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Office of Tasmanian Assessment, Standards and Certification.
Tasmanian Certificate of Education
FOOD and NUTRITION
Senior Secondary
Subject Code: FDN315113
External Assessment
2015
Time: 70 minutes
On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 4 Demonstrate knowledge and understanding of the relationship between nutrition,
food and health.
PLACE LABEL HERE
PART 1
Food and Nutrition – Part 1
Page 2
CANDIDATE INSTRUCTIONS You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criteria being assessed. This part is divided into THREE sections. You must answer ALL questions. This part is worth 70 marks. It is recommended that you spend approximately 70 minutes in total answering this part. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. All written responses must be in English.
Food and Nutrition – Part 1
Page 3
SECTION A
Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section. Question 1 (a) (i) What are two examples of a monosaccharide? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) What is the Acceptable Macronutrient Distribution Range (AMDR) for
carbohydrate as a percentage of daily energy intake? (1 mark) .................................................................................................................................... .................................................................................................................................... (iii) List two rich food sources of insoluble fibre. (1 mark) .................................................................................................................................... .................................................................................................................................... (iv) Provide two examples of low GI foods. (1 mark) .................................................................................................................................... .................................................................................................................................... (b) (i) Give two reasons why daily water intake is important. (1 mark) .................................................................................................................................... ....................................................................................................................................
Question 1 continues.
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Question 1 (continued) (ii) Name three foods with a high water content. (1 mark) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (iii) List two factors which affect daily water consumption. (1 mark) .................................................................................................................................... .................................................................................................................................... (c) (i) Explain the term ‘Nutrient Density’. (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Explain the term ‘Energy Density’. (1 mark) .................................................................................................................................... .................................................................................................................................... (iii) What is the definition of a non-nutrient? Provide one example. (1 mark) .................................................................................................................................... .................................................................................................................................... (iv) What does EAR stand for? (1 mark) .................................................................................................................................... (d) (i) What percentage of an individual’s total daily energy intake should be supplied by
protein? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Why are essential amino acids ‘essential’? (1 mark) .................................................................................................................................... ....................................................................................................................................
Question 1 continues.
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Question 1 (continued) (iii) Provide two reasons why protein is needed in the diet. (1 mark) .................................................................................................................................... ....................................................................................................................................
(iv) Suggest one example of how two foods containing incomplete proteins can be
combined to complement each other to address an individuals protein requirements. (1 mark)
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SECTION B
Answer ALL questions in this section. This section is worth 25 marks. It is recommended you spend 25 minutes on this section. Question 2 (5 marks) (a) Give two reasons why foods containing fat are important in the diet. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) Explain the difference between saturated and polyunsaturated fatty acids. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) Cholesterol is a type of fat. Explain its role in the body, making reference to the terms
HDL and LDL. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................
Section B continues.
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Section B (continued) Question 3 (5 marks) (a) Sodium (i) State the function of sodium in the body. .................................................................................................................................... (ii) What are the effects of excess sodium in the diet? .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (b) Folate (i) State the function of folate in the body. .................................................................................................................................... (ii) List two rich food sources of folate. .................................................................................................................................... .................................................................................................................................... (iii) Folate is important for a specific group in the population. Name this group and
explain why folate is important for this group. .................................................................................................................................... .................................................................................................................................... ....................................................................................................................................
Section B continues.
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Section B (continued) Question 4 (5 marks) (a) Define the term BMR (Basal Metabolic Rate). ............................................................................................................................................. ............................................................................................................................................. (b) How does exercise and body size affect an individual’s BMR? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (c) How does fasting or restricting food intake affect an individual’s BMR as opposed to
having a consistent and balanced eating plan? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................
Section B continues.
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Section B (continued) Question 5 (5 marks) (a) Explain how iron and Vitamin C work together in the body. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) How does the body respond to an excess of Vitamin C in the diet? ............................................................................................................................................. ............................................................................................................................................. (c) What are the functions of iron in the body? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (d) Give two rich food sources of iron. ............................................................................................................................................. .............................................................................................................................................
Section B continues.
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Section B (continued) Question 6 (5 marks) (a) What is the main function of antioxidants in the body? ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) Give two rich food sources of antioxidants. ............................................................................................................................................. ............................................................................................................................................. (c) Name two illnesses/conditions that may be prevented by a diet containing antioxidant
rich foods. ............................................................................................................................................. ............................................................................................................................................. (d) Name two micronutrients which are also sources of antioxidants. ............................................................................................................................................. .............................................................................................................................................
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SECTION C
Answer ALL questions in this section. This section is worth 30 marks. It is recommended you spend 30 minutes on this section. Question 7 Overweight and obesity are large contributors to the burden of disease in Australia. (a) (i) Discuss the terms ‘overweight’ and ‘obesity’ in relation to energy balance. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) Provide current statistics that demonstrate that overweight and obesity are an issue
in Australia. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... ....................................................................................................................................
Question 7 (a) continues.
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Question 7 (a) (continued) (iii) It is recommended that individuals maintain a healthy weight range. Identify and
discuss two measurements an individual can use to monitor their weight. (3 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (iv) Identify and provide three examples of prevention strategies the community has
put in place to reduce the burden of overweight and obesity. (3 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... ....................................................................................................................................
Question 7 continues.
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Question 7 (continued) (b) The connection between diet and disease is an ongoing concern for the Australian
population. As a result, Type 2 diabetes has become a very common disease which can be linked to dietary and lifestyle choices.
What is Type 2 Diabetes?
Discuss Type 2 Diabetes with reference to: • incidence rates in Australia • risk factors including food and lifestyle • links to other lifestyle diseases • preventative strategies.
(20 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................
Question 7 (b) continues.
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Question 7 (b) (continued) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................
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Food and Nutrition – Part 1
Page 16
This question paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Office of Tasmanian Assessment, Standards and Certification.
Pages: 12 Questions: 2 ©
Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Office of Tasmanian Assessment, Standards and Certification.
Tasmanian Certificate of Education
FOOD and NUTRITION
Senior Secondary
Subject Code: FDN315113
External Assessment
2015
Time: 35 minutes
On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 5 Analyse and evaluate diets using Nutrient Reference Values and recognised food
selection tools.
PLACE LABEL HERE
PART 2
Food and Nutrition – Part 2
Page 2
CANDIDATE INSTRUCTIONS You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criteria being assessed. This part is divided into TWO sections. You must answer ALL questions. This part is worth 35 marks. It is recommended that you spend approximately 35 minutes in total answering this part. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. All written responses must be in English.
Food and Nutrition – Part 2
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SECTION A
Answer ALL parts of this question. Use your knowledge of nutrition and the information provided in Sally’s Dietary Analysis to answer Question 8 and Question 9.
Question 8 – Sally’s typical eating pattern over one day:
Meal Food Portion Breakfast Eggs, hard boiled 2 large Bread, multigrain 2 slices Margarine 2 tablespoons Orange juice 2 glasses (250 ml each) Tim Tam 1 biscuit Morning snacks
Lime cordial 1 glass (250 ml)
BBQ Shapes 1 box (175 g) Lunch White bread 2 slices Canned baked beans in tomato sauce 1 can (220 g) Frozen vegetables Small packet (50 g) Grapes Small bunch (20 grapes) Afternoon snacks
Chocolate mud cake with icing Large slice (200 g)
Dinner White pasta Handful (100 g) Creamy mushroom sauce 1 jar Garlic bread 4 pieces Diet Lemonade 3 glasses (250 ml each) Snack Chocolate custard 1 carton (100 g) Twisties 1 packet (100 g) Coffee, with milk and sugar 1 cup (250 ml)
Data continues.
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Data (continued) Sally’s Nutritional Profiles
Personal Details Suggested Dietary Targets Analysis summary
Avg/Day Energy (kJ) 21518 Protein (g) 121 Total fat (g) - Saturated - Polyunsaturated - Monounsaturated
230 92 43 78
Cholesterol (mg) 798 Total Carbohydrate (g) - Sugars (g) - Starch (g)
629 209 419
Water (g) 2487 Alcohol (g) 0 Dietary fibre (g) 46 Folate (total) ( µg ) 517 Sodium (mg) 9134 Potassium (mg) 4058 Calcium (mg) 1221 Iron (mg) 21
Data continues.
Age (years): 18 Gender: Female Weight (kg): 95 Height (cm): 165 BMI: 35 Activity: Very Sedentary Pregnancy: Not pregnant Estimated Energy Requirement (EER): 11096 kJ Basal Metabolic Rate (BMR): 7926 kJ
Sodium 1600 mg Potassium 4700 mg Dietary Fibre 28 g
Food and Nutrition – Part 2
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0% 10% 20% 30% 40% 50% 60% 70%
Fibre
Carbohydrate
Saturated Fat
Fat
Protein
Sally’s Nutritional Profile (continued) Percentage of Recommended Dietary Intake (RDI)
Ratio energy from protein, fat and carbohydrate
Section A continues.
166%
Polyunsaturated 20%
Monounsaturated 36%
Saturated 43%
Fat Intake (percent Polyunsaturated, Monounsaturated, Saturated)
0% 50% 100% 150% 200% 250% 300%
Iron
Calcium
Folate -‐ Total
Protein
Energy
136%
94%
129%
267%
10%
49%
2%
40%
16%
Food and Nutrition – Part 2
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Section A (continued) Question 8 (a) (i) Make two positive and two negative comments about Sally’s general daily eating
habits or food choices. (4 marks)
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(ii) Is Sally under or over eating? Use figures from the data provided to support your
answer. (2 marks)
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(b) Discuss Sally’s micronutrient daily intake. What is she consuming in excess? What is she deficient in? (3 marks)
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Question 8 continues.
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Question 8 (continued) (c) Which foods may contribute to Sally’s sodium intake? Discuss the risks of this
consumption level of sodium. (3 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (d) Using the data provided, carefully examine Sally’s protein intake and identify any
problems with her protein intake level. (2 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (e) (i) Comment on Sally’s intake of calcium in relation to Recommended Dietary Intake
(RDI). (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Identify the possible long-term consequences of her current consumption level of
calcium. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... ....................................................................................................................................
Question 8 continues.
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Question 8 (continued) (f) Comment on Sally’s carbohydrate intake and suggest two recommendations to improve
her food choice for carbohydrate. (2 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (g) Sally is a vegetarian. (i) Identify the main sources of protein in her diet. (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Suggest two food sources Sally could consume to increase the quality of protein
in her diet. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (h) Explain how Sally’s fat intake ratio differs from the nutritional recommendations. (3 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................
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Food and Nutrition – Part 2
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SECTION B
Answer ALL parts of this question. Use your knowledge of nutrition and the information provided in Sally’s Dietary Analysis to answer Question 8 and Question 9. Question 9 (a) One statement within Australian Dietary Guideline 2 is: ‘Enjoy milk, yoghurt, cheese and/or their alternatives, mostly reduced fat.’ (i) Identify how many serves of dairy foods per day is recommended for a woman of
Sally’s age and evaluate Sally’s diet in relation to the statement above. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (ii) Calcium from dairy foods assists with absorption of which vitamin? (1 mark) .................................................................................................................................... .................................................................................................................................... (iii) Suggest four food swaps (modifications) Sally can make to her diet to increase
her daily consumption of calcium. (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... ....................................................................................................................................
Question 9 continues.
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Question 9 (continued) (b) (i) What do the Australian Dietary Guidelines say about discretionary choices? (1 mark) .................................................................................................................................... .................................................................................................................................... (ii) Identify four foods in Sally’s diet that could be considered to be discretionary
choices according to the Australian Dietary Guidelines? (2 marks) .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... .................................................................................................................................... (iii) Suggest two healthier alternatives Sally can make to her daily food intake to
eliminate some of these discretionary choices. Provide a nutritional reason for each swap. (2 marks)
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This question paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Office of Tasmanian Assessment, Standards and Certification.
Pages: 12 Questions: 3 ©
Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Office of Tasmanian Assessment, Standards and Certification.
Tasmanian Certificate of Education
FOOD and NUTRITION
Senior Secondary
Subject Code: FDN315113
External Assessment
2015
Time: 30 minutes
On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 6 Demonstrate knowledge and understanding of factors affecting food choice.
PLACE LABEL HERE
PART 3
Food and Nutrition – Part 3
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Food and Nutrition – Part 3
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CANDIDATE INSTRUCTIONS You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criteria being assessed. This part is divided into TWO sections. You must answer ALL questions. This part is worth 30 marks. It is recommended that you spend approximately 30 minutes in total answering this part. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. All written responses must be in English.
Food and Nutrition – Part 3
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SECTION A
Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section.
Question 10 For each of the following scenarios, state one possible factor affecting food choice and give a specific reason. (5 marks)
Section A continues.
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Factor Specific Reason Example: Martin only eats snacks such as chips and nuts when out with his friends.
Social Lifestyle
Shane can eat strawberries that have been cooked, but is allergic to fresh strawberries.
Edward chooses to buy a McDonalds hamburger instead of making his own.
Every Sunday at the football Jo enjoys eating a meat pie and sauce.
The Jones family only eat food products that are 100% Australian made.
Charlotte will only eat grapes that do not have seeds in them.
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Section A (continued) Question 11 Food satisfies much more than our hunger, it can provide us with enjoyable experiences and sensations. (a) Explain the difference between hunger and appetite. (1 mark) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (b) Describe, using examples, how the appearance, flavour and texture of food can
influence our food choices. (3 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................
Question 11 continues.
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Question 11 (continued) (c) Discuss how cultural factors affect food choice. (3 marks) ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. (d) The factors which affect the food choices a person makes are both numerous and
complex. Discuss each factor below and provide examples. (3 marks) Media: ................................................................................................................................ ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. Habit: ................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. ............................................................................................................................................. Market place: ..................................................................................................................... ............................................................................................................................................. ............................................................................................................................................. .............................................................................................................................................
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SECTION B
Answer ALL questions in this section. This section is worth 15 marks. It is recommended you spend 15 minutes on this section. Question 12 Pedro and Gabriella are from Brazil. They have recently moved to Tasmania and are living on the West Coast. They live 30 km away from the closest town, so only get to the supermarket once a week. Pedro is a truck driver. He works long shifts and stops numerous times a day at road houses where he eats a large amount of fried food. Each evening Pedro sits in front of the TV watching his favourite shows. Gabriella works two jobs to pay their rent and to save for a trip back to Brazil. She works part time at a local fish and chip shop and also works as a cleaner at the high school. Gabriella is very tired from the physical labour when she arrives home. Neither Pedro or Gabriella like to cook, so quite often Gabriella brings home take away for their evening meal from the fish and chip shop. Pedro and Gabriella do not work of a weekend and like to catch up with new friends for tea, go to local sporting events or go fishing. Sometimes they may take their dog for a short walk together. Identify the factors that may affect their food choices. Provide examples of likely food choices in your answer. (15 marks) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... .......................................................................................................................................................
Question 12 continues.
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Question 12 (continued) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... .......................................................................................................................................................
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Question 12 (continued) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... .......................................................................................................................................................
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Page 12
This question paper and any materials associated with this examination (including answer booklets, cover sheets, rough note paper, or information sheets) remain the property of the Office of Tasmanian Assessment, Standards and Certification.
Pages: 8 Questions: 2 ©
Copyright for part(s) of this examination may be held by individuals and/or organisations other than the Office of Tasmanian Assessment, Standards and Certification.
Tasmanian Certificate of Education
FOOD and NUTRITION
Senior Secondary
Subject Code: FDN315113
External Assessment
2015
Time: 45 minutes
On the basis of your performance in this examination, the examiners will provide a result on the following criterion taken from the course statement: Criterion 2 Communicate ideas and information in a variety of forms. Criterion 8 Demonstrate knowledge and understanding of food related issues.
PLACE LABEL HERE
PART 4
Food and Nutrition – Part 4
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CANDIDATE INSTRUCTIONS You MUST make sure that your responses to the questions in this examination paper will show your achievement in the criteria being assessed. You MUST ensure that you: • Communicate ideas and information in the form of extended written expression. • Demonstrate knowledge and understanding of food related issues. You must answer ONE question from this part. You MUST respond using the form of extended written expression. You MUST use structured paragraphs and sentences, which must be written in a logical, coherent manner, using specialised terminology and appropriate English grammar. Candidates must provide clear and reasoned arguments supported by examples. Your answer MUST be written in the space provided on the examination paper. Candidates MUST clearly indicate which question they have answered. It is recommended that you spend approximately 45 minutes in total answering this part. All written responses must be in English.
Food and Nutrition – Part 4
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Answer EITHER Question 13 OR Question 14, but NOT both. Question 13 ‘The world produces an abundance of food. As a result many people experience over nutrition. Many people also experience under nutrition.’ Strategies to help reduce food insecurity have included technology, education, government policy, aid and sustainable food systems. Write an extended response that: • explains what is meant by the term food insecurity. • explains at least three factors (barriers) contributing to the inequitable availability and
distribution of food for individuals in both developed and developing countries. • discusses at least three strategies, using examples from developed and developing countries, to
reduce the incidence of food insecurity and evaluate their likely impact. Question 14 ‘Ecological sustainability is an important aspect of food production, food processing and food distribution.’ Write an extended response that: • explains what is meant by the term ecological sustainability in relation to food production. • identifies and discusses at least three factors (barriers) to ecologically sustainable practices
during food production and/or food processing and/or food distribution. • identifies a potential solution for each of these factors (barriers) and assesses its likely impact.
Food and Nutrition – Part 4
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Question Number: (In the box write the number of the question you are answering.) ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... ....................................................................................................................................................... .......................................................................................................................................................
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Food and Nutrition – Part 4
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